Best 3 Coconut Milk And Cream Recipes

COCONUT MILK ICE CREAM WITH GINGER AND LIME

Steps:

• Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
• Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
• Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
• Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

COCONUT MILK CUPCAKES WITH COCONUT CREAM CHEESE FROSTING AND FRE

Steps:

• CUPCAKES:.
• Preheat the oven to 350°F Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
• Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer).
• Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined.
• Fold in the coconut Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check witha toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.
• FROSTING:.
• Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
• Slowly add the powdered sugar. Fold in the coconut. Spread onto cooled cupcakes.
• Cut up a fresh (seriously, take the extra time and use a fresh one, not canned) pineapple. Place small wedges onto the cupcakes and serve. There will be plenty left over. Use it for pineapple salsa, cocktails, salads, or drinks. It's spring outside, there's a ton of fresh uses for pineapple. Go crazy.

COCONUT MILK AND CREAM

Steps:

• For the milk:
• Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.
• For the cream:
• Repeat the same procedure as above only using 4 ounces of freshly grated coconut.