Rhumsfeld's Painkiller 2 oz Black Mask Original Spiced Rum 4 oz pineapple juice 1
oz cream of coconut 1 oz fresh squeezed orange juice Add ingredients to an ice - filled cocktail shaker and shake well Strain into a chilled highball glass filled with fresh ice Dash of Nutmeg and a pineapple wedge for garnish
8
oz Cream of Coconut (organic)-- This is not the same as Coconut Cream.
Not exact matches
1 17 -
oz package
of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy
cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded
coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting
I used a small can, chilled drained
of any water, or 1/2 cup
coconut cream (thick part) from a 13.6
oz can full fat
coconut milk
Dairy - free Unsweetened
Coconut Milk Extra Thick
Cream Lactose Free Kosher 13.5 -
oz Can - Pack
of 2 - By Ushia
Another delicious option is to up the chocolate quantity to 150g (5 1/4
oz) and swirl 1/4
of the chocolate through the whipped
coconut cream before layering.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8
oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened
coconut milk Frosting: 125g (4 1/2
oz) high - quality white chocolate, chopped 168g (6
oz)
cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.
3 egg yolks 1 can evaporated milk (12
oz) 1 can
cream of coconut (14
oz) 1 can sweetened condensed milk (14
oz) 1/2 cup white rum 1/2 cup water 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon vanilla extract
I also used 14
oz of creamed coconut (not
coconut cream) which you buy on Amazon.
* To make
Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconu
Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut
Cream Milk stir approximately 1 teaspoon
of coconut cream concentrate to every 6 oz of water or make Homemade Coconu
coconut cream concentrate to every 6 oz of water or make Homemade Coconut
cream concentrate to every 6
oz of water or make Homemade
CoconutCoconut Milk.
- In a blender (VitaMix was used for the recipe), add 1 can
of organic
coconut cream, 2 ounces
of almonds milk, 1
oz.
Ingredients: 10
oz (250 g) sweet potatoes, peeled and diced into 1 inch (2.5 cm) cubes 24
oz (700 g) Greek plain yogurt 2 eggs 2 - 5 Tbsp
coconut sugar (I used 3 Tbsp) 4 Tbsp rice flour or powdered skim milk 1 tsp vanilla extract Whipped
cream or fruit sauce
of your choice (optional)
For the cake: 8
oz (2 sticks) butter, at room temperature (plus additional for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1 tsp vanilla extract 1 tsp
coconut extract 1/2 cup
cream of coconut
Purée pineapple,
cream of coconut,
coconut milk, white rum, lime juice, Yellowbird Habanero Condiment, and 3 cups ice (about 15
oz.)
Lucuma sweet
cream 1 can (13.5
oz) full fat
coconut milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small pinch
of turmeric, for color (optional) Pinch
of vanilla sea salt 3 tablespoons (36g) unsweetened almond milk 1 tablespoon (11g) refined
coconut oil (optional)
Pin It Ingredients: Brownie: A double batch
of my Flourless Classic Brownies recipe Mint Chocolate Chip Ice
Cream: two 16
oz cans
of coconut milk 1/4 cup Arrowroot Starch 1/4 cup unfiltered honey or maple syrup 2 eggs 1 Tbsp... Continue Reading →
Purée pineapple,
cream of coconut,
coconut milk, white rum, lime juice, and 3 cups ice (about 15
oz.)
Glaze Ingredients: 6
oz Tofutti non-dairy
cream cheese 1 cup unrefined powdered sugar 1/2 tsp vanilla bean paste (or extract) 2 - 3 tbsp almond /
coconut milk to thin the glaze a bit squeeze
of orange juice (optional)
* Use 1 teaspoon
of coconut cream concentrate for every 6 - 8
oz of water for
coconut cream milk.
For
coconut milk make homemade
coconut milk or use 1 teaspoon
of coconut cream concentrate for every 6 - 8
oz of water for
coconut cream milk.
1/4 cup thick
coconut cream (from top
of 14
oz.
Creamy
Coconut Rice Pudding ~ ~ ~ adapted from Serious Eats serves 6 1 cup arborio rice a couple of recycled vanilla beans 13.5 oz can of coconut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, to
Coconut Rice Pudding ~ ~ ~ adapted from Serious Eats serves 6 1 cup arborio rice a couple
of recycled vanilla beans 13.5
oz can
of coconut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, to
coconut milk 1/3 cup sugar 1/2 cup fresh grated
coconut meat 1 tsp vanilla bean paste 1 tsp coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, to
coconut meat 1 tsp vanilla bean paste 1 tsp
coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, to
coconut extract 1 Tbsp dark rum (or 1 tsp rum extract) 1/2 cup heavy
cream (or more
coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, to
coconut milk for a vegan version) 1/3 cup sweetened shredded
coconut, to
coconut, toasted *
For the cake: 8
oz (2 sticks) butter, at room temperature (plus additional for greasing pans) 3 cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups sugar 5 large eggs 1 cup evaporated milk 1 tsp vanilla extract 1 tsp
coconut extract 1/2 cup
cream of coconut
RMS Beauty
Coconut Cream, $ 18 for 2.5
oz, comes in an understated jar that looks more like you got it from Sephora than Sprouts, spreads on like a dream, and can remove stubborn mascara, hydrate skin, and banish chapped lips like the best
of them.
Nut - free alternatives: Instead
of 2/3 cup almond flour, use 4 heaped tablespoons (48 g / 1.7
oz)
of coconut flour + 2
oz (57 g)
cream cheese, or 2
oz (57 g) flaxmeal + 2
oz (57 g)
cream cheese.
For
coconut milk make homemade
coconut milk or use 1 teaspoon
of coconut cream concentrate for every 6 - 8
oz of water for
coconut cream milk.
Egg - free version: Use 2 tbsp chia seed meal (16 g / 0.6
oz) instead
of 1 egg + 1/4 cup
coconut milk or heavy whipping
cream + 1 tsp psyllium husk powder.