Any Ideas for Creamed Coconut

Fluffysheep38

Good Morning!

I hope I have posted this in the correct forum, apologies if its not.

I have a box with 4 sachets of Patak's Creamed Coconut which is still very much in date but has been at the back of the cupboard. I can't remember why I brought it.

Has anyone got any good recipes I can make using this. Preferably a cake or dessert. I am experienced in baking and can buy other ingredients if needed!

Thank you
Sue

ItchyFeet

Not exactly baking, but pina coladas!

natlie

Hi This is an Aldo Zilli one I used frozen tropical fruit and tinned pineapple to make this and didn't use the 500mls of juice, but it only uses 1 tbsp of creamed coconut - why not make a curry sauce to freeze too - curry paste or powder, creamed coconut, soy sauce and tomato paste with water

Nat


Warm pineapple, banana and coconut crumble

1 medium pineapple, peeled, cored and chopped

• 500ml/18fl oz pineapple juice
• 1 tbsp creamed coconut, grated
• 3 medium bananas, sliced
• butter, for greasing

For the crumble topping

• 300g/10½oz plain flour
• 1 tsp ground cinnamon
• 100g/3½oz cold unsalted butter, cubed
• 75g/2½oz muscovado sugar

Preparation method

1. Preheat the oven to 180C/360F/Gas 4. Place the chopped pineapple and pineapple juice into a non-reactive pan. Bring to the boil, then reduce the heat and simmer for about five minutes, or until the pineapple is just tender.
2. Remove the pineapple with a slotted spoon and place in a mixing bowl. Add the grated creamed coconut and stir until well incorporated. Stir in the sliced banana.
3. Grease a shallow ovenproof dish with a little butter and pour in the fruit mixture.
4. For the crumble topping, place the flour, cinnamon and butter into a food processor and pulse a few times until the mixture resembles fine breadcrumbs. Stir in the sugar.
5. Sprinkle the crumble topping evenly over the fruit, then bake for 25-30 minutes or until the crumble is golden-brown and bubbling at the edges.

Fluffysheep38

Unfortunately I don't drink (can't handle it lol!) but I do love a pina colada, so maybe a virgin one, or some kind of milkshake?!

The crumble recipe also looks lovely... but my son doesn't like pineapple and hubby isn't allowed bananas... but means more for me :rotfl:

Thank you both

[Deleted User]

give a lovely creamy taste to chicken curry especially if you add a few sultanas as I do.

caitybabes

Not dessert but thai green curry is delish!

Stephen_Leak

My Chicken Korma is just a mild chicken curry with one of these stirred in just before the end of cooking.

Coconut ice cream to follow? This definately works with a tin of coconut milk. However, I reckon that, if you dissolved a sachet of creamed coconut in 400ml of water you would end up with a sort of coconut milk.

Pour it, and a tin of condensed milk into a flat dish. Place the dish in the freezer. Every hour or so, move the slushy bits from around the edge into the middle. Eventually, it will all be slushy, and then frozen.

With the water, it might end up more of a sorbet than an ice cream, though.

floss2

Grown-up smoothies....

Creamed coconut
Rum - regular or spiced
banana
pineapple juice

Whiz in blender, pour into glass & consume... :beer:

jamsandwhich

Thai curries or Ice-cream, I use loads of the stuff - I suppose you could make a coconut cake with it, put the unopened pack in a cup of hot water to soften it and then adjust the ingredients slightly to allow for the addition of the coconut? Or cut it into chunks and add it to muffins with some chopped pineapple for Pina Colada Muffins?

asbokid

what about a royal korma (which is why god invented creamed coconut).

scan1703

Thai Green Chicken Curry in slow cooker, just use amounts relative to people your feeding.

Diced chicken breast
Thai Taste Thai Green Curry Paste
Pataks coconut sachet
250 ml chopped green beans
Handful of Basil Leaves
1/2 a red pepper chopped
1 Onion chopped
2 teaspoons of castor sugar

Flash fry the chicken for a few minutes in a frying pan, then throw it all into the slow cooker & give it a good old stir. Cook on low for 8-10 hours or medium for 4-5 hours stirring now and again.

Serve with basmati rice