Coconut Condensed Milk Recipes
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.
SWEETENED CONDENSED MILK COCONUT COOKIES/CANDY
Make and share this Sweetened Condensed Milk Coconut Cookies/Candy recipe from Food.com.
Provided by OceanIvy
Categories Drop Cookies
Time 25m
Yield 30 cookies
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- Grease a baking sheet.
- Mix all ingredients.
- Drop by teaspoons,onto baking sheet.
- Bake for 15 minutes.
- While hot,remove from the sheet.
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- 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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- Add the 4 cups of shredded dessicated coconut to a large pan, also add the cardamom powder.Mix well and lightly roast the coconut mixture in very low heat for about 1 to 2 minutes while you keep stirring. You just need to lightly roast the mixture so the coconut won't change in color, in case it begins to change color, immediately transfer from the heat.
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