>COCONUT
Chill unopened can of coconut cream overnight.
Preheat the
ized pot, add the coconut milk (and or cream).
Heat, and
he white pith.
Place coconut cream and milk, sugar and zest
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
In a large frying pan, combine coconut cream, lemon zest, lemon juice, fish sauce, brown sugar, sambal oelek and garlic. Bring to a boil, stirring. Reduce heat, add fish fillets and simmer, covered, for 8-10 mins, until fish flakes easily when tested with a fork. Remove fish from pan and add spinach.
Serve fish over steamed rice. Drizzle with sauce and top with shredded onion and chili.
vernight.
To serve, spoon coconut cream over the jellies and drizzle
Put the coconut cream, egg yolk, Blue Curacao, Cognac and a few ice cubes in a cocktail shaker and shake well. Strain into a cocktail glass and serve decorated with the starfruit and mint.
ugar, milk, butter, egg, sour cream and vanilla until blended.
ayer of cream from the top of the cans of coconut milk
owl and stir in the coconut oil, vanilla extract, ground ginger
thin layers.
Beat cream with 10x sugar in a
opping: Boil 1 cup of coconut cream in a saucepan over medium
rosting: in a bowl, beat cream cheese and butter at medium
tomato, some shredded cabbage and coconut cream.
Wrap the foil around
uts and dried shrimp in coconut milk for 15 minutes, then
Mix cake by directions on box and bake in 9 x 13 x 2-inch pan. Remove from oven and punch cake full of holes while still warm. Pour a can of coconut cream over cake, then pour a can of Eagle Brand milk over the cake.
Place cake in refrigerator until cool. After cake is cool, put large carton Cool Whip on top and sprinkle with coconut.
Set aside 1 cup of cookie crumbs and mix remaining crumbs with melted butter in a 9x13-inch baking dish; press buttered crumbs into the dish to form a crust. Freeze until set, about 10 minutes.
Whisk coconut cream pudding mix with milk in a large bowl until the pudding thickens, about 2 minutes. Stir ice cream into pudding mix and pour mixture into the cookie crust. Top with a layer of frozen whipped topping; sprinkle with reserved cookie crumbs and coconut. Refrigerate until set, about 1 1/2 hours.
Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
Cover with tomatoes.
Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.
Thread vegetables and tofu onto skewers- keep warm.
Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
Serve on rice to soak up sauce.