Make Coconut ice cream or coconut sorbet.

dcarch

-I use coconut milk to make coconut kefir and it will also work for making yogurt. I generally use reconstituted powdered coconut milk (Wilderness Family Naturals).

-Whipped coconut cream cream:
1-1/2 c. coconut cream
2 T. Rapadura, Sucanat, or maple sugar
1 t. pure vanilla extract
Place cream in a large bowl and whip with an electric mixer at highest speed for several minutes until cream thickens. Add sweetener and vanilla and whip a minute more.

-Add 1/2 c. coconut milk to a smoothie.

-COCONUT CUSTARD
1 c. coconut cream
1/2 c. coconut sugar (or you can use white or brown sugar)
5 eggs
1/2 t. pure vanilla extract

Heat coconut cream and sugar in a medium saucepan just long enough to dissolve sugar and blend with cream into a smooth mixture. Allow to cool to room temperature. While cream is cooling, preheat oven to 350-degrees F. Beat eggs well and mix in with cooled sweetened coconut cream. Stir in vanilla. Divide mixture among 4 buttered custard cups. Set cups in a pan of hot water and bake for about 30-minutes, or until custard sets and toothpick comes out clean. Chill well before serving. Serve with a mixture of tropical fruits.

-COCONUT LIME COOLER
1 can whole coconut milk
4 T. maple syrup
1/2 c. fresh lime juice
1 c. ice
Place all ingredients in a blender and process until ice is broken up.

-Mix coconut cream with peanut butter and use it as a spread.

-Grainlady

Thank you both for the ideas/recipes!
Smiles,
Sooz

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)

This ice cream is one I posted many years ago, and it remains a favorite.

Coconut Ice Cream

1 (15 oz. can) Coco Lopez Cream of Coconut
1ü cups whole milk
1 cup heavy cream
ü cup shredded fresh and toasted coconut or dried unsweetened coconut
pinch of salt

Whisk all ingredients together in a large bowl and chill thoroughly. Freeze according to ice cream machine directions. Store in the freezer for 3-4 hours or overnight before serving.

Sol

Never mind. I misread your request.

Sol

Sleevendog, thanks for the helpful reply, and Sol, no problem, and thanks for posting the recipe (I do loves me some ice cream!) -- its always good to visit Memories in the Baking!

Smiles,
Sooz

I made the Curry-in-a-Hurry for dinner. Really good. DH loved it. Nice and fresh Thai style.
Would be nice with shrimp. Last time it was a bit soupy. Using just half the can for the two of us was much better. Good spice. Forgot i have lemon grass out front...would have been a nice addition.

Made a chocolate, banana, coconut ice-cream a couple weeks ago. Yummy.

Did you happen to check the web site of the manufacturer of the products for recipes?

-Grainlady

Here's coconut milk icecream recipe that I often make:
1 can of coconut milk
3 frozen bananas
1 tbsp arrowroot powder
1 tbsp vanilla extract
Combine base ingredients in blender and blend until smooth. pour mixture into ice cream machine and turn on until ice cream is formed. Here is another coconut milk ice cream recipe and delicious coconut cake with coconut milk recipe.

This post was edited by Niolette on Fri, Sep 6, 13 at 13:00