HOW TO MAKE HOMEMADE COCONUT CONDENSED MILK
This recipe (and blog post) shows you how to make a delicious, two-ingredient Vegan Homemade Condensed Coconut Milk, what is organic cane sugar, how to use your homemade condensed coconut milk and how to store it.
Provided by Samira
Categories DIYs
Time 45m
Number Of Ingredients 2
Steps:
- Combine the milk and sugar in a saucepan and bring to an almost-boil.
- Reduce the heat and simmer, for about 35-45 minutes, stirring frequently.
- This mixture is ready when it has reduced by around a 1/2 and has slightly darkened in colour.
- Leave it to cool completely and then transfer to an airtight glass container. This can be kept for around 5-7 days.
Nutrition Facts : ServingSize 1 tBsp, Calories 73 kcal, Carbohydrate 7 g, Protein 1 g, Fat 5 g, SaturatedFat 5 g, Sodium 3 mg, Sugar 6 g
EASY COCONUT MACAROONS RECIPE
These quick and easy macaroons are made with flaked coconut, sweetened condensed milk, and vanilla extract. They're easy to make and gluten free.
Provided by Diana Rattray
Categories Dessert
Time 18m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 325 F/165 C/Gas Mark 3. Line 2 baking sheets with parchment paper or nonstick foil. Spray the paper or foil with nonstick cooking spray.
- In a bowl, combine the coconut, sweetened condensed milk, and vanilla extract; blend well.
- Drop mounds of the coconut mixture onto the prepared baking sheets, leaving about 1 1/2 inches between the cookies.
- Bake for 10 to 12 minutes or until lightly browned around the edges. Immediately remove the cookies to a rack to cool.
Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Cholesterol 6 mg, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, Sodium 67 mg, Sugar 15 g, Fat 6 g, ServingSize 48 servings, UnsaturatedFat 0 g
30+ EASY COCONUT MILK RECIPES (+COCONUT RICE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Add all ingredients to a pot and bring to a boil.
- Cook until all the liquid has evaporated, approximately 10 minutes.
- Reduce heat and cook another 10 minutes.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
KATE'S CHOCOLATE COCONUT TRUFFLES (NO SWEETENED CONDENSED MILK)
Make and share this Kate's Chocolate Coconut Truffles (No Sweetened Condensed Milk) recipe from Food.com.
Provided by Garden Gate Kate
Categories Candy
Time 30m
Yield 25 truffles
Number Of Ingredients 6
Steps:
- Assemble a food processor, spring-loaded candy scooper or a tablespoon, 2 large baking sheets lined with wax paper, double broiler, plastic spatula, and wire dipping scoop. Note: You can dip the truffles in chocolate without using a wire dipping scoop but it makes the coating process so much easier with very little chocolate wasted. I bought my Wilton's Dipping Scoop at Jo-Ann Fabrics with a coupon for very little cost, and it has been worth every cent!
- In a food processor, combine coconut flakes, confectioner's sugar, butter, shortening, and 3 tablespoons half-and-half. Add more half-and-half, one tablespoon at a time, as needed to thoroughly moisten coconut mixture so that it sticks together but is not watery. (I usually only need to use 4 tablespoons of half-and-half total.) Pour into a bowl. Using a spring-loaded candy scooper or a tablespoon, place level tablespoon rounds of coconut mixture on wax paper-lined baking sheet. Shape rounds by rolling between palms. Place in freezer for at least five minutes to firm up.
- Boil water in double boiler and reduce to low heat. Pour half of chocolate chips (one cup) into top of double boiler and constantly stir with plastic spatula, scraping bottom of bowl, just until melted (do not get any water in the chocolate). Remove from burner.
- Place one coconut round in wire dipper leaving rest of coconut rounds in freezer. Dip each ball into the melted chocolate. Wipe excess chocolate off of wire dipper with spoon. Pour onto second wax paper-lined baking sheet. Repeat process until there is not enough melted chocolate to cover coconut rounds.
- Melt remaining chocolate chips (one cup). Coat rest of coconut rounds. Using spoon, drizzle melted chocolate over any spots of coconut that are not covered with chocolate. Drip remaining melted chocolate over each truffle until all of melted chocolate is gone.
- Refrigerate for 30 minutes. Place candy liners in a cookie tin with a lid. Place one truffle in each candy liner. Store in the refrigerator. Allow to warm up to room temperature before eating for a much better flavor and creamier texture of filling.
Nutrition Facts : Calories 300.8, Fat 21.1, SaturatedFat 13.3, Cholesterol 2.1, Sodium 8.9, Carbohydrate 33.6, Fiber 3.9, Sugar 27.8, Protein 2.6
COCONUT-CONDENSED MILK CAKE
Make and share this Coconut-Condensed Milk Cake recipe from Food.com.
Provided by Mona Theriot
Categories Dessert
Time 30m
Yield 1 oblong cake, 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Mix white cake and bake in 9" x 13" pan according to directions.
- When done, punch holes all over cake with wooden dowel.
- Pour condensed milk and coconut cream over cake while still warm.
- Allow to cool a little and spread with Cool Whip topping.
- Sprinkle with coconut and pecans.
- Ready to serve.
- Refrigerate uneaten portion.
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4.4/5 (17)Total Time 45 minsCategory SauceCalories 140 per serving
- In a saucepan over medium heat, add coconut milk and sugar. Bring to a low boil, reduce heat and let simmer rapidly for approximately 45 minutes, stirring frequently.
- Keep simmering until the coconut milk mixture reduces by about half and is quite thick - you should end up with about 3/4 cup of liquid. Sometimes it might seem like the mixture is going to boil over. If this happens, remove the pan from the heat until the mixture goes down and reduce the heat before putting the pan back on the stovetop.
- Remove from the heat and let cool before using in a recipe or storing for later. For storage, place sweetened condensed milk in an airtight container in the fridge for up to 5-7 days.
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4.6/5 (18)Total Time 15 minsCategory DessertCalories 212 per serving
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Ratings 8Estimated Reading Time 4 minsCategory Biscuit And Slices, DessertTotal Time 40 mins
- Lightly dust the work surface with flour and roll out the chilled pastry. Using a cookie cutter, cut and press the pastry into a greased tart or cupcake pan.
- Use a spoon or an ice cream scoop to put the filling into the pastry. Bake in a preheated oven at 320ºF (160ºC) for 20 minutes or until they turn golden brown and fully cooked. Remove from the oven and allow to cool for about 10 minutes before removing from the tart or cupcake tin.
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- Combine all ingredients in a blender. Note: a high-speed blender like a Vitamix works best; if you don't have one, soaking the cashews overnight helps them blend. Blend until completely smooth, about 1 ½ to 2 minutes, stopping to scrape down the sides of the blender as needed.
- Pour the sweet cashew milk into a small saucepan over medium-low heat. Cook for about 5 minutes, whisking constantly, until thickened. If it gets too thick, whisk in more milk and maple syrup, 1 teaspoon at a time until the desired consistency is reached.
- Use warm to sweeten hot beverages and drizzle on desserts like brownies, etc. For cold uses, allow the condensed milk to cool, whisking occasionally. Then transfer to a lidded container or jar and refrigerate until ready to use. Store in the refrigerator for up to a week. Can also be frozen.
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