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I mistakenly bought a can of coconut cream instead of coconut
- Thread starter orchid
- Start date
Of course, I have about 15,000 recipes, think I'll live long enough? Here are what I have...
As you can see, cake mix rules. But two are from BA and Gourmet, so perhaps they're on their site to check out.
* Exported for MasterCook 4 by Living Cookbook *
Piña Colada Cake 2
Recipe By :
Serving Size : 12 Preparation Time: 0:45
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
Cake1 pkg white cake mix for 2-layer cake
1 8-oz can crushed pineapple in own juice
1 6-oz can unsweetened pineapple juice
3 large eggs
1/3 cup vegetable oilPiña Colada Cream1 1/4-oz envelopeunflavored gelatin
1/4 cup water
1 8 3/4-oz can cream of coconut
1 cup heavy or whipping cream
1 Tbs dark rumGarnish1 cup shredded coconut, toasted
Cake
1. Preheat oven to 350°F.
2. Grease and flour two 9-inch round cake pans.
3. Combine all ingredients in large mixer bowl. Blend at low speed; increase
speed to high and beat 2 minutes. Pour batter evenly into prepared pans.
4. Bake 30 to 35 minutes, until toothpick inserted in center comes out
clean. Cool in pans 15 minutes; invert onto wire racks. Invert cakes again
and cool completely right side up.
Piña Colada Cream
1. Sprinkle gelatin over cold water in small saucepan. Let stand 1 minute to
soften. Heat over low heat, stirring occasionally, until gelatin is
completely dissolved, 3 to 5 minutes. Whisk cream of coconut in large bowl
until smooth. Whisk in gelatin until well blended. Refrigerate, stirring
occasionally, until mixture mounds slightly when dropped from spoon, 10 to
15 minutes. Whisk again vigorously until light.
2. Meanwhile, beat cream and rum in mixer bowl until stiff peaks form.
Gently whisk half the whipped cream into coconut mixture, then fold in
remaining cream with rubber spatula. Refrigerate until lightly set, 15 to 20
minutes.
Assemble
1. Place 1 cake layer on serving plate; spread with one third of the cream.
Top with second layer and spread remaining cream over top and sides of cake.
Gently press coconut along sides of cake. Refrigerate at least 1 hour or
overnight.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Flourless Chocolate Cake
Recipe By : Gourmet November 1997
Serving Size : Preparation Time: 0:00
Categories : Chocolate Dessert
Amount Measure Ingredient -- Preparation Method4 oz fine-quality bittersweet chocolate (not unsweetened)
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional
-- for sprinklingAccompaniment (optional)Coconut Lime SorbetCoconut Lime Sorbet1 15-oz can cream of coconut (preferably Coco Lopez)
3/4 cup water
1/2 cup fresh lime juice
1. Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom
with a round of wax paper and butter paper.
2. Chop chocolate into small pieces. In a double boiler or metal bowl set
over a saucepan of barely simmering water melt chocolate with butter,
stirring, until smooth. Remove top of double boiler or bowl from heat and
whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup
cocoa powder over chocolate mixture and whisk until just combined. Pour
batter into pan and bake in middle of oven 25 minutes, or until top has
formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a
serving plate.
3. Dust cake with additional cocoa powder and serve with sorbet if desired.
(Cake keeps, after being cooled completely, in an airtight container, 1
week.)
Coconut Lime Sorbet
1. In a bowl whisk together ingredients. Freeze mixture in an ice-cream
maker. Transfer sorbet to an airtight container and put in freezer to
harden. Makes about 1 pint.
Comments:
Recipe Source: Gourmet November 1997
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Old-Fashioned Coconut Cake
Recipe By : Bon Appétit April 2001
Serving Size : 12 Preparation Time: 0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation MethodCake1 18 1/2-oz pkg butter recipe golden cake mix
3 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sweetened cream of coconut (such as Coco Lòpez)*
1/3 cup water
1 Tbs dark rumFrosting2 8-oz pkg cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sweetened cream of coconut
3/4 cup powdered sugar
1 tsp vanilla extract
1 10-oz pkg sweetened flaked coconut (about 3 cups)
Cake
1. Preheat oven to 375°F.
2. Butter and flour two 9-inch-diameter cake pans. Combine all 6 ingredients
in large bowl. Using electric mixer, beat mixture on low speed until smooth.
Increase speed to medium and beat 4 minutes. Divide batter between prepared
pans. Bake cakes until tester inserted into center comes out clean, about 25
minutes. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto
racks. Cool completely.
Frosting
1. Using electric mixer, beat cream cheese, butter and cream of coconut in
large bowl until smooth. Beat in powdered sugar and vanilla.
2. Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup
frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer,
flat side down. Cover top and sides of cake with remaining frosting. Press
remaining flaked coconut over top and sides of cake. Chill cake until
frosting is firm, at least 1 hour. (Can be made 1 day ahead. Cover loosely
and keep chilled until 1 hour before serving.)
Cooking Tip: *Cream of coconut is available in the liquor section of most
supermarkets.
Recipe Source: Bon Appétit April 2001
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Piña Colada Cake
Recipe By :
Serving Size : Preparation Time: 0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation MethodCake1 8-oz can crushed pineapple in own juice, drained
1 pkg yellow pudding cake mix (2-layer size)
1/2 cup canned cream of coconut
1/2 cup plain yogurt
4 eggs
1/3 cup salad oil
1/3 cup waterSyrup1/4 cup sugar
1/4 cup water
1/4 cup light rumGlaze1/4 cup canned cream of coconut
1 3-oz pkg cream cheese
1. Preheat oven to 350°F.
2. Grease and flour a 12-cup Bundt pan.
Cake
1. Spoon drained pineapple evenly over bottom of pan. In large mixer bowl
combine remaining cake ingredients. Blend on low speed, then increase speed
to medium and beat 3 minutes. Spoon batter into prepared pan. Bake about 55
minutes, or until cake tester inserted in center comes out clean.
Syrup
1. Meanwhile, in small saucepan combine sugar and water. Boil 2 minutes;
stir in rum. Remove from heat; set aside. Remove cake from oven. Using cake
tester or fork, immediately prick deep holes in cake at 1-inch intervals.
Slowly pour on rum syrup. Let cool in pan on wire rack 30 minutes. Turn out
onto wire rack to cool completely.
Glaze
1. In small mixer bowl gradually beat cream of coconut into cream cheese
until smooth. Spoon over cooled cake.
- - - - - - - - - - - - - - - - - -
As you can see, cake mix rules. But two are from BA and Gourmet, so perhaps they're on their site to check out.
* Exported for MasterCook 4 by Living Cookbook *
Piña Colada Cake 2
Recipe By :
Serving Size : 12 Preparation Time: 0:45
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
Cake1 pkg white cake mix for 2-layer cake
1 8-oz can crushed pineapple in own juice
1 6-oz can unsweetened pineapple juice
3 large eggs
1/3 cup vegetable oilPiña Colada Cream1 1/4-oz envelopeunflavored gelatin
1/4 cup water
1 8 3/4-oz can cream of coconut
1 cup heavy or whipping cream
1 Tbs dark rumGarnish1 cup shredded coconut, toasted
Cake
1. Preheat oven to 350°F.
2. Grease and flour two 9-inch round cake pans.
3. Combine all ingredients in large mixer bowl. Blend at low speed; increase
speed to high and beat 2 minutes. Pour batter evenly into prepared pans.
4. Bake 30 to 35 minutes, until toothpick inserted in center comes out
clean. Cool in pans 15 minutes; invert onto wire racks. Invert cakes again
and cool completely right side up.
Piña Colada Cream
1. Sprinkle gelatin over cold water in small saucepan. Let stand 1 minute to
soften. Heat over low heat, stirring occasionally, until gelatin is
completely dissolved, 3 to 5 minutes. Whisk cream of coconut in large bowl
until smooth. Whisk in gelatin until well blended. Refrigerate, stirring
occasionally, until mixture mounds slightly when dropped from spoon, 10 to
15 minutes. Whisk again vigorously until light.
2. Meanwhile, beat cream and rum in mixer bowl until stiff peaks form.
Gently whisk half the whipped cream into coconut mixture, then fold in
remaining cream with rubber spatula. Refrigerate until lightly set, 15 to 20
minutes.
Assemble
1. Place 1 cake layer on serving plate; spread with one third of the cream.
Top with second layer and spread remaining cream over top and sides of cake.
Gently press coconut along sides of cake. Refrigerate at least 1 hour or
overnight.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Flourless Chocolate Cake
Recipe By : Gourmet November 1997
Serving Size : Preparation Time: 0:00
Categories : Chocolate Dessert
Amount Measure Ingredient -- Preparation Method4 oz fine-quality bittersweet chocolate (not unsweetened)
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional
-- for sprinklingAccompaniment (optional)Coconut Lime SorbetCoconut Lime Sorbet1 15-oz can cream of coconut (preferably Coco Lopez)
3/4 cup water
1/2 cup fresh lime juice
1. Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom
with a round of wax paper and butter paper.
2. Chop chocolate into small pieces. In a double boiler or metal bowl set
over a saucepan of barely simmering water melt chocolate with butter,
stirring, until smooth. Remove top of double boiler or bowl from heat and
whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup
cocoa powder over chocolate mixture and whisk until just combined. Pour
batter into pan and bake in middle of oven 25 minutes, or until top has
formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a
serving plate.
3. Dust cake with additional cocoa powder and serve with sorbet if desired.
(Cake keeps, after being cooled completely, in an airtight container, 1
week.)
Coconut Lime Sorbet
1. In a bowl whisk together ingredients. Freeze mixture in an ice-cream
maker. Transfer sorbet to an airtight container and put in freezer to
harden. Makes about 1 pint.
Comments:
Recipe Source: Gourmet November 1997
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Old-Fashioned Coconut Cake
Recipe By : Bon Appétit April 2001
Serving Size : 12 Preparation Time: 0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation MethodCake1 18 1/2-oz pkg butter recipe golden cake mix
3 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sweetened cream of coconut (such as Coco Lòpez)*
1/3 cup water
1 Tbs dark rumFrosting2 8-oz pkg cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sweetened cream of coconut
3/4 cup powdered sugar
1 tsp vanilla extract
1 10-oz pkg sweetened flaked coconut (about 3 cups)
Cake
1. Preheat oven to 375°F.
2. Butter and flour two 9-inch-diameter cake pans. Combine all 6 ingredients
in large bowl. Using electric mixer, beat mixture on low speed until smooth.
Increase speed to medium and beat 4 minutes. Divide batter between prepared
pans. Bake cakes until tester inserted into center comes out clean, about 25
minutes. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto
racks. Cool completely.
Frosting
1. Using electric mixer, beat cream cheese, butter and cream of coconut in
large bowl until smooth. Beat in powdered sugar and vanilla.
2. Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup
frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer,
flat side down. Cover top and sides of cake with remaining frosting. Press
remaining flaked coconut over top and sides of cake. Chill cake until
frosting is firm, at least 1 hour. (Can be made 1 day ahead. Cover loosely
and keep chilled until 1 hour before serving.)
Cooking Tip: *Cream of coconut is available in the liquor section of most
supermarkets.
Recipe Source: Bon Appétit April 2001
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Piña Colada Cake
Recipe By :
Serving Size : Preparation Time: 0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation MethodCake1 8-oz can crushed pineapple in own juice, drained
1 pkg yellow pudding cake mix (2-layer size)
1/2 cup canned cream of coconut
1/2 cup plain yogurt
4 eggs
1/3 cup salad oil
1/3 cup waterSyrup1/4 cup sugar
1/4 cup water
1/4 cup light rumGlaze1/4 cup canned cream of coconut
1 3-oz pkg cream cheese
1. Preheat oven to 350°F.
2. Grease and flour a 12-cup Bundt pan.
Cake
1. Spoon drained pineapple evenly over bottom of pan. In large mixer bowl
combine remaining cake ingredients. Blend on low speed, then increase speed
to medium and beat 3 minutes. Spoon batter into prepared pan. Bake about 55
minutes, or until cake tester inserted in center comes out clean.
Syrup
1. Meanwhile, in small saucepan combine sugar and water. Boil 2 minutes;
stir in rum. Remove from heat; set aside. Remove cake from oven. Using cake
tester or fork, immediately prick deep holes in cake at 1-inch intervals.
Slowly pour on rum syrup. Let cool in pan on wire rack 30 minutes. Turn out
onto wire rack to cool completely.
Glaze
1. In small mixer bowl gradually beat cream of coconut into cream cheese
until smooth. Spoon over cooled cake.
- - - - - - - - - - - - - - - - - -
desertculinary
Well-known member
Coconut Whipped Cream! So good.
Here's a good recipe to start.
http://minimalistbaker.com/how-to-make-coconut-whipped-cream/
http://minimalistbaker.com/how-to-make-coconut-whipped-cream/
Here's a good recipe to start.
http://minimalistbaker.com/how-to-make-coconut-whipped-cream/
http://minimalistbaker.com/how-to-make-coconut-whipped-cream/
I'm going to make this Rhubarb Butter Crunch today that Mimi linked
to and I think a dollop of the coconut whipped cream would be really nice on it. And I'm also going to make the Moon Cake with more rhubarb and I think it would be perfect with it also. Thanks everyone.
Rhubarb Butter Crunch
4 c rhubarb -- diced
1 c sugar -- heaping
4 tbsps. flour
1 c brown sugar
3/4 c rolled oats
1 1/2 c flour
1/2 c butter
1/2 c shortening -- or butter
Combine rhubarb, sugar, and 3 T. flour and place in greased 8x12 baking dish.
Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter and shortening, and sprinkle over rhubarb.
Bake at 375 for 35-40 min.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=18000
to and I think a dollop of the coconut whipped cream would be really nice on it. And I'm also going to make the Moon Cake with more rhubarb and I think it would be perfect with it also. Thanks everyone.
Rhubarb Butter Crunch
4 c rhubarb -- diced
1 c sugar -- heaping
4 tbsps. flour
1 c brown sugar
3/4 c rolled oats
1 1/2 c flour
1/2 c butter
1/2 c shortening -- or butter
Combine rhubarb, sugar, and 3 T. flour and place in greased 8x12 baking dish.
Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter and shortening, and sprinkle over rhubarb.
Bake at 375 for 35-40 min.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=18000
G
Guest
Guest
Creamy Coconut Cream Pie Filling
I have made this several times. It is easy and it works. It tastes almost as good as a more traditional recipe with a lot less work.
Creamy Coconut Cream Pie Filling
Adapted from a recipe by Linda Hundt, fills one 9” crust
300g cream of coconut
2 cups whole milk
4 egg yolks
¼ cup cornstarch
Dash of salt
1 TB butter
1 cup sweetened shredded coconut
½ tsp vanilla extract
¼ tsp coconut extract
Mix cream of coconut, milk, egg yolks, cornstarch and salt in a medium pan.
Cook on medium heat, stirring constantly until thick.
Remove from heat and add butter, coconut and vanilla and almond extracts.
Pour filling into a piecrust and refrigerate for at least 3 hours.
I have made this several times. It is easy and it works. It tastes almost as good as a more traditional recipe with a lot less work.
Creamy Coconut Cream Pie Filling
Adapted from a recipe by Linda Hundt, fills one 9” crust
300g cream of coconut
2 cups whole milk
4 egg yolks
¼ cup cornstarch
Dash of salt
1 TB butter
1 cup sweetened shredded coconut
½ tsp vanilla extract
¼ tsp coconut extract
Mix cream of coconut, milk, egg yolks, cornstarch and salt in a medium pan.
Cook on medium heat, stirring constantly until thick.
Remove from heat and add butter, coconut and vanilla and almond extracts.
Pour filling into a piecrust and refrigerate for at least 3 hours.
desertculinary
Well-known member
Erm... well...
Since I don't keep the blog current anymore (I should, but really, it is crazy here).
Due to Jeff's work stuff, we've since moved back to CA and we, funny enough, just finished a move back to Phoenix. You know, where I started the blog how many years ago? Yikes!
This is supposedly the "last move, ever, ever", but we'll see.
Since I don't keep the blog current anymore (I should, but really, it is crazy here).
Due to Jeff's work stuff, we've since moved back to CA and we, funny enough, just finished a move back to Phoenix. You know, where I started the blog how many years ago? Yikes!
This is supposedly the "last move, ever, ever", but we'll see.
I researched the diff between coconut cream & cream of coconut, and at a site for the former I ran
across all sort of recipes for what I believe you accidentally bought, orchid. Here is a long list of recipes at the this web address. Hope you find something that sounds good so you can use up your purchase:
http://freecoconutrecipes.com/coconut-cream-concentrate/
http://freecoconutrecipes.com/coconut-cream-concentrate/
across all sort of recipes for what I believe you accidentally bought, orchid. Here is a long list of recipes at the this web address. Hope you find something that sounds good so you can use up your purchase:
http://freecoconutrecipes.com/coconut-cream-concentrate/
http://freecoconutrecipes.com/coconut-cream-concentrate/
G
Guest
Guest
coconut cream vs cream of coconut
I learned something from this thread" coconut cream is not cream of coconut. But we use cream of coconut in our pina coladas, not coconut cream.
The linked website helped me understand the difference but offers little help with recipes using coconut cream. If you read between the lines you may be able to dilute with water to make coconut milk. Seems like I have seen a recipe that used just the "cream" from a can of coconut milk but cannot find it now. If it turns up later I will post, just for future reference.
http://www.thekitchn.com/whats-the-difference-coconut-m-75446
I learned something from this thread" coconut cream is not cream of coconut. But we use cream of coconut in our pina coladas, not coconut cream.
The linked website helped me understand the difference but offers little help with recipes using coconut cream. If you read between the lines you may be able to dilute with water to make coconut milk. Seems like I have seen a recipe that used just the "cream" from a can of coconut milk but cannot find it now. If it turns up later I will post, just for future reference.
http://www.thekitchn.com/whats-the-difference-coconut-m-75446