Cream of coconut

lindacApril 20, 2012

Had a sort of a yen for coconut....on an impulse a can of cream of coconut jumped into my cart.

So....what can I do with it....besides mix it with rum and pineapple juice...?

Linda c

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Is there a website link on the can? If so, I bet you will find some recipes there. -Grainlady

    Bookmark   April 20, 2012 at 3:01PM
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I'd make this:

Here is a link that might be useful: Thai chicken

    Bookmark   April 20, 2012 at 3:32PM
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Could you make a custard with coconut cream, real cream, sugar and eggs?...And perhaps some cornstarch?

    Bookmark   April 20, 2012 at 4:57PM
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You can definitely make a custard with coconut cream in place of the milk. I do not add cornstarch, but I usually do add a bit of unflavored gelatin. I have found that even when I use intense coconut, I still like a little bit of vanilla in the custard. You can omit the gelatin and cornstarch and freeze it into ice cream, which is what I did last month. I forgot to add the vanilla, however, and it did need it.

You can also use it in making macaroons, but you still need the flaked coconut.


    Bookmark   April 20, 2012 at 5:30PM
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I like to simmer carrots in cream of coconut. They come out delicious! I served these for Easter Dinner. :-)

Now I have a question! I picked up a jar of Coconut Oil from Trader Joe's. Can I turn this into Cream of Coconut???

    Bookmark   April 20, 2012 at 5:52PM
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Lars....I need the recipe for macaroons.

    Bookmark   April 20, 2012 at 5:58PM
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Here's the macaroon recipe I started with:

Triple-Cocount Macaroons
From: ATK
Makes: about 2-3 dozen cookies

1 c. cream of coconut
2 T. light corn syrup
4 large egg whites
2 t. vanilla
1/2 t. salt
3 c. (8oz) unsweetened, shredded, dried coconut
3 c (8oz) sweetened flaked or shredded coconut
good semi-sweet chocolate, for dipping

1) Adjust oven racks to upper-middle and lower-middle and preheat oven to 375 F. Line two baking sheets with parchment and lightly grease.

2) Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl; set aside. Combine the unsweetened and sweetened coconut in small bowl; toss together, breaking up clumps. Pour liquid into coconut and mix with a rubber spatula until coated. Chill for 15 minutes.

3) Drop heaping tablespoons of batter onto parchment (or shape them into pyramids with your fingers). Bake until light golden brown, about 15 minutes, rotating racks.

4) Cool cookies until slightly set, remove to wire rack.

5) Dip bottoms in chocolate; refrigerate until set.


I revised that recipe to this:


1 can coconut milk + 1/3 c. sugar OR 1 can cream of coconut
5 c. sweetened flaked coconut
3 egg whites
2 tsp vanilla
Reduce the coconut milk & sugar in a saucepan, until it is thick like sweetened condensed milk.

Mix all ingredients, drop by teaspoonful onto a parchment-lined baking sheet, bake at 325F until lightly browned and let cool before disturbing.


    Bookmark   April 20, 2012 at 6:59PM
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    Bookmark   April 20, 2012 at 10:31PM
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My best coconut cake ever was a recipe from the Cooks Illustrated site that used cream of coconut instead of coconut milk.

    Bookmark   April 21, 2012 at 11:18PM
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"can of cream of coconut....what can I do with it"

Use as an ingredient in some variation of a blended pudding mix for frozen pops.

    Bookmark   April 22, 2012 at 1:46PM
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Oooh!!coconut-chocolate pudding shots!!!
Brandy or rum??

    Bookmark   April 22, 2012 at 2:09PM
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    Bookmark   April 22, 2012 at 2:53PM
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