132 coconut cream recipes

A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Fresh nectarine chutney with coconut, ginger, curry powder, raisins, and lemon. A quick-cooked, refrigerator chutney that mellows overnight into a sweet, tangy, tropical condiment.

Bone-in chicken simmered in a fragrant almond, turmeric, and garam masala sauce finished with coconut cream and garnished with hard-boiled eggs, lime, and flaked almonds.

Frozen orange pie with vanilla ice cream layered over a toasted oat and coconut crumb crust, drizzled with orange juice concentrate and topped with toasted coconut.

Trinidadian sugar cakes are chewy Caribbean coconut candies cooked in sugar syrup and tinted pink. A traditional street-fair sweet from Trinidad and Tobago.

Non-alcoholic pina colada flip made with pineapple juice, cream of coconut, and club soda, topped with vanilla ice cream. A fizzy tropical drink ready in 5 minutes.

Warm pineapple mousse baked in souffle dishes with a hidden layer of shredded coconut, finished under the broiler with caramelized powdered sugar. An elegant tropical dessert.

Five cup salad with sour cream, coconut, mini marshmallows, mandarin oranges, and crushed pineapple. A no-cook retro fruit salad that chills overnight and feeds a crowd.

A basic, but delectable cake made with pecans, coconut and cream cheese.

German chocolate delight milkshake blending chocolate ice cream, milk, chocolate syrup, and cream of coconut, topped with whipped cream and chopped pecans. Ready in 10 minutes.

Let me share with you a delicious dessert to prepare quick and easy to enjoy it. It's called American Banana and to prepare 5 servings you only need:

Pina colada sorbet made with crushed pineapple, cream of coconut, dark rum, and a simple syrup. No ice cream maker needed, just freeze, blend, and refreeze for tropical scoops.

Frosty chocolate pudding boosted with melted unsweetened chocolate, topped with a scoop of vanilla ice cream and toasted coconut. A quick semi-homemade dessert with extra-rich chocolate flavor.

Baked banana halves brushed with butter and lemon juice, topped with shredded coconut until golden. A warm 4-ingredient dessert ready in 20 minutes.

A brulée is a custard-type dessert, with this particular recipe made with coconut and Australian Lemon Myrtle.