>COCONUT
Chill unopened can of coconut cream overnight.
Preheat the
Refrigerate can of coconut milk, 8 hours or overnight.<
Stir coconut milk, coconut cream, corn syrup, and sugar together in a saucepan. Cook on medium-low heat until sugar dissolves, about 5 minutes. Add coffee powder, cocoa, and vanilla extract; whisk until fully combined.
Remove 2 tablespoons of the coconut mixture. Whisk with cornstarch in a bowl to make a slurry. Pour back into the coconut mixture. Stir until slurry is evenly distributed.
Refrigerate until completely chilled, 3 hours to overnight.
Freeze per manufacturer's directions, 8 hours to overnight.
ized pot, add the coconut milk (and or cream).
Heat, and
Whip coconut cream in a chilled bowl with an electric mixer until fluffy and doubled in volume, 30 seconds to 1 minute.
Combine warm water and green tea powder in a cup; whisk until dissolved. Stir in agave syrup. Stir in soy milk. Spoon whipped coconut cream on top.
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.