Wowza! These sound wonderful. Thanks for sharing!

Coconut cream and coconut milk are about the same but the cream has more pulp/(cream). The milk usually has a bit of cream that settles on top so i shake the can... "cream of coconut' has added sugars and such. I don't buy that since I can add my own sweetener to taste. (check your labels). I think it is used for adult drinks and pies/cakes but you can add your own sweet to coconut cream and get the same thing. I have a few cans staring at me above my coffee grinder in the pantry. Milk and water. Labels can be deceiving. My coconut milk says 98 calories but the serving is 7 for 11oz. The coconut water is 130 calories for the 11oz can. (one serving) My husband does not care for it much. He prefers plain rice, not my coconut rice even with curries. (unless i tell him ahead of time...he expects plain brown rice, nice and nutty.) I love coconut milk and may have overdone it last year...i actually like pure rice, its own flavor. Anywho, i'm using it tonight. I have leftover 'plain' rice and rich savory chicken thighs. I'm having the best garden season ever with the rain, sun, and high heat. Usual veggies are bolting so i have a tiny one of everything. Cuke, zuke, a tiny eggplant and a giant bag of thai basil. Even the broccoli bolted but i have a bit. (sounds dismal but the tomatoes, salads, fruits, and others are so much appreciative of the unusual heat) I shook my can and split it. Made a dressing with half a habanero, green onion, garlic, half a lemon, ev olive oil, thai basil...and the coconut milk. So good. I'll use just a bit on tender salad greens. (my dressing for the rest of the week) The other half of the can...saute a shallot, 2 cloves garlic, the other half of the habanero, diced celery, my 6 tiny halved tomatoes,lol, (soon i will have bushels of toms), the 6 peas from pod, 4 snap peas and the other tiny veggies ...add the coconut milk and chicken meat that i will pick off the bones...simmer on low 20 min, add a big squeeze of lemon...serve with the rice and top with that beautiful thai basil. (if i have company i add a thin slice of lemon on the serving) I don't have the recipe on hand...but it is called 'Summer-Curry-In-A-Hurry'. Not a traditional curry at all. Just using fresh early crop when we have a tiny mix of so many 'everything'. If shopping in a grocery, just buy one of everything. Black seedless grapes halved are a good substitute for crap out of season tomatoes. Expensive usually but just take a small stem of a few dozen out of that bag. Sold by weight. Just buy what you want....a peeve of mine about per item sold/vs. selling by weight. -My husband will like this with the citrus and the habanero heat...and the thai basil. (i hope so)

Here you go Becky-- if I remember correctly they do a page-- with all the contest winners including the ones using specific commercial products like Pillsburg ready crusts & Eagle brand c.m.--at the end of the fair too. This site they add each day's winner -- but late in the day-- I'm waiting now for today's-- a German Potato salad.

How about this one, It looks close? Pina Colada Cheesecake With Coco-Nut Crust 1 hours : 20 min prep SERVES 8 -10 Coco Nut Crust 1 1/2-2 tablespoons butter, at room temperature 1 cup flaked coconut 1 cup ground toasted brazil nut or ground toasted filbert nut 1/4 cup sugar 1/4 cup butter, melted, cooled to room temperature Cheesecake 2 1/4 lbs cream cheese, at room temperature 3/4 cup unsweetened crushed canned pineapple, drained well, 1/2 cup juice reserved 1/3 cup coconut rum 1/4 cup sour cream 1 1/2 cups sugar 4 large eggs, at room temperature, slightly beaten 2 slices fresh pineapple, 1/2 cm thick (optional) or canned pineapple (optional) 1.Prepare coco nut crust. 2.Place oven rack in centre of oven, heat to 350 degrees. 3.Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve. 4.Stir coconut, Brazil nuts and sugar in medium bowl. 5.Drizzle melted butter over nut mixture. 6.Stir and toss mixture vigorously with fork until slightly darkened and uniform. 7.Press nut mixture evenly on sides and bottom of reserved pan. 8.Refrigerate 5 minutes. 9.Bake crust 7 minutes. 10.Cool on wire rack to room temperature before filling, about 30 minutes. 11.Cheesecake-------------. 12.Place oven rack in centre of oven, heat to 350 degrees. 13.Cut cream cheese into 1 inch cubes, place in large mixer bowl. 14.Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. 15.Continue beating while gradually adding crushed pineapple. 16.Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed. 17.Add sour cream to cheese mixture, beat at medium speed until blended. 18.Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed. 19.Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition. 20.(Batter will be thin) Pour patter into baked cooled coconut crust. 21.Gently rotate pan several quarter turns to settle batter. 22.Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre. 23.For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides). 24.transfer pan to wire rack away from drafts. 25.Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature. 26.Remove sides of pan. 27.Refrigerate cake uncovered overnight or at least 8 hours. 28.Cover cake loosely with plastic wrap, refrigerate until serving time. 29.Make optional garnish just before serving. 30.Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices). 31.Cut slices into quarters. 32.Place 6 to 8 pineapple quarters in border around top of cheesecake.