Homemade Coconut Cream Recipes

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COCONUT CREAM PIE



Coconut Cream Pie image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 4h55m

Yield 8

Number Of Ingredients 9

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Steps:

  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  • Place a strainer over a clean mixing bowl; set aside.
  • Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  • Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g

OLD FASHIONED COCONUT CREAM PIE



Old Fashioned Coconut Cream Pie image

This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!

Provided by Carol H.

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h50m

Yield 8

Number Of Ingredients 9

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • Top with whipped topping and with the reserved coconut.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g

COCONUT ICE CREAM



Coconut Ice Cream image

Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.

Provided by SUEMB

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 cup milk
1 (14 ounce) can cream of coconut
1 ½ cups heavy cream
1 ½ cups sweetened flaked coconut

Steps:

  • Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
  • Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 35.9 g, Cholesterol 63.6 mg, Fat 29 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 21.9 g, Sodium 86.6 mg, Sugar 31.8 g

HOMEMADE COCONUT CREAM



Homemade Coconut Cream image

Coconut cream fresh from your kitchen. Found on About.com when researching recipes for ZWT5. To be used in savory dishes, desserts, and drinks. Use within five days.

Provided by Julie Bs Hive

Categories     Beverages

Time 35m

Yield 1 quart

Number Of Ingredients 2

1 coconut, shell removed and flesh grated, coconut water reserved
reserved coconut water, PLUS enough cream to measure 1 quart

Steps:

  • In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.
  • Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.
  • The remaining coconut flesh may be air-dryed and/or toasted for other uses.
  • Refrigerate the coconut cream and use within 5 days.

Nutrition Facts :

HOMEMADE COCONUT ICE CREAM



Homemade Coconut Ice Cream image

I grew up with my Dad's version of this homemade coconut ice cream recipe and I wanted a non-dairy ice cream that still took me back to my childhood. I really like this version!

Provided by MaryLou Hunter

Time 4h40m

Yield 12

Number Of Ingredients 5

4 large eggs
3 (14 ounce) cans coconut milk, divided
1 (14 ounce) can full-fat coconut cream
2 cups white sugar
2 tablespoons vanilla extract

Steps:

  • Whisk eggs for about 30 seconds and set aside.
  • Mix 2 cans of coconut milk and coconut cream together; add sugar and whisk. Mix in vanilla; mix in eggs.
  • Pour mixture into a 4-quart ice cream maker, add enough remaining coconut milk until you reach the max line, and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 468.8 calories, Carbohydrate 53.9 g, Cholesterol 62 mg, Fat 27.9 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 24.1 g, Sodium 48 mg, Sugar 50.5 g

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