Traditional recipes

Cocoanut Spanish Cream Recipe

Cocoanut Spanish Cream Recipe

“About the only time I do any cooking is when it is necessary for me to get my own ham and eggs in the morning, but I do have a favorite recipe. It is for a dessert which is not heavy and is a very pleasant finish for most any dinner.” — Humphrey Bogart

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Ingredients

  • 1 1/2 cup milk
  • 1 tablespoon gelatin
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup shredded cocoanut
  • 1/2 teaspoon orange extract
  • Grated orange rind, to taste
  • Sections of orange free from membrane, for garnish

Copycat Ben & Jerry's Coconut Ice Cream

A dozen recipes in one. Three different ice cream base options, with scrumptious variations like coconut rum or chocolate chip. Fire up the ice cream maker, things are about to get tasty!


Triple Coconut Cream Pie

Recipe from Tom Douglas, Dahlia Bakery, Seattle, WA

Yield: One 9-inch pie

Prep Time: 45 minutes, plus chilling and resting time

Cook Time: 1 hour

Total Time: 1 hour and 45 minutes, plus chilling and resting time

Ingredients

For the Coconut Pastry Crust:

1 cup, plus 2 tablespoons, all-purpose flour, plus extra for rolling

½ cup shredded sweetened coconut

8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch dice

2 teaspoons granulated sugar

⅓ cup ice-cold water, or more as needed

For the Coconut Pastry Cream:

1 cup canned, unsweetened coconut milk, stirred

2 cups shredded sweetened coconut

1 vanilla bean, split in half lengthwise

½ cup, plus 2 tablespoons, sugar

3 tablespoons all-purpose flour

4 tablespoons room-temperature, unsalted butter

2½ cups heavy cream, chilled

1 teaspoon pure vanilla extract

2 ounces unsweetened chip or large-shred coconut (about 1½ cups), or substitute sweetened shredded coconut

Chunk of white chocolate (about 4 to 6 ounces, to make 2 ounces of curls)

Directions

1. Make the coconut pastry crust: In the bowl of a food processor, combine the flour, coconut, diced butter, sugar and salt. Pulse to form coarse crumbs. Gradually add the water, a tablespoon at a time, pulsing each time. Use only as much water as need for the dough to hold together when gently pressed between your fingers. Don't work the dough with your hands just test to see if it is holding. (The dough will not form a ball or even clump together in the processor&mdashit will still be quite loose.)

2. Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. Pull the plastic wrap around the dough forcing it into a rough flattened round with the pressure of the plastic wrap. Chill for 30 minutes to an hour before rolling.

3. To roll the dough, unwrap the round of coconut dough and put it on a lightly floured board. Flour the rolling pin and your hands. Roll the dough out into a circle about ⅛ inch thick. Occasionally lift the dough with a board scraper to check that it is not sticking and add more flour if it seems like it's about to stick. Trim to a 12-to-13-inch circle.

4. Transfer the rolled dough to a 9-inch pie pan. Ease the dough loosely and gently into the pan. You don't want to stretch the dough at this point, because it will shrink when it is baked. Trim any excess dough to a 1-to-1½-inch overhang. Turn the dough under along the rim of the pie pan and use your fingers and thumb to flute the edge. Chill the unbaked pie shell for at least 15 to 20 minutes while the oven preheats.

5. Preheat the oven to 400°. Place a piece of parchment in the pie shell, with sides overhanging the pan, and fill with dried beans. (This step prevents the bottom of the shell from puffing up during baking.) Bake the piecrust for 20 to 25 minutes, or until the pastry rim is golden. Remove the pie pan from the oven. Remove the paper and beans and return the piecrust to the oven. Bake for another 10 to 12 minutes, or until bottom of the crust has golden-brown patches. Remove from the oven and allow the pie shell to cool completely.

6. Make the coconut pastry cream: Combine the milk, coconut milk and shredded coconut in a medium heavy-bottomed saucepan. Use a paring knife to scrape the seeds from the vanilla bean and add both the scrapings and the pod to the milk mixture. Place the saucepan on medium-high heat, stirring occasionally until the mixture almost comes to a boil.

7. In a bowl, whisk together the eggs, sugar and flour until well combined. Temper the eggs by pouring a small amount (about ⅓ cup) of the scalded milk into the egg mixture, while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut.

8. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, about 4 to 5 minutes more. Remove the saucepan from the heat.

9. Add the butter and whisk until it melts. Remove and discard the vanilla pod (or save for another use). Transfer the pastry cream to a bowl and place it over another bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools.

10. Make the whipped cream: Whip the heavy cream with the sugar and vanilla to peaks that are firm enough to hold their shape.

11. Garnish the pie: Preheat the oven to 350º. Spread the coconut chips on a baking sheet. Toast in the oven for 7 to 8 minutes, watching carefully and stirring once or twice until lightly browned, since coconut easily burns. Remove the coconut from the oven and allow to cool, then sprinkle over the top of the pie. Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls on top of the pie. If you prefer, you can cut the pie into wedges and put the wedges on plates, then garnish each wedge individually with coconut and white chocolate curls.


Proportions of the ingredients:

The IBA (International Bartenders Association) calls for 3 parts white rum, 9 parts pineapple juice and 3 parts of cream of coconut. This was my base recipe, with which I started my recipe tasting. It was good but not great in my opinion – it was too fatty, too sweet and not enough boozy.

My proportions are easy to remember: it’s 3-2-1 (3 parts pineapple juice – 2 parts coconut rum – 1 part coconut milk). From the recipe below you’ll have 1 big drink – an amount that will fit in a big Hurricane glass.


How to Make Tiramisu with No Eggs or Dairy: Instructions, Video Tutorial and Tips

I usually keep my recipe quite simple, but sometimes extra effort is worth it. This recipe isn’t terribly complicated, but it takes some time because the cashew and coconut cream needs to set overnight.

For the tiramisu cream layer, you’ll need cashews that are fully soaked (overnight is best or at least a few hours in hot water). Even with a high-speed blender, you need the water content of fully soaked cashews to get the right consistency, so don’t skip this step.

Whipping coconut cream works best when the can of coconut milk is cold, so refrigerate it for at least a few hours before using.

Essentially, on day one, prep the ladyfingers, get the 2 C raw cashew soaking and place the coconut milk can in the fridge. Or do this in the morning before assembling in the evening.

Step 2: Coconut Whipped Cream

Open your chilled can of full-fat coconut milk and carefully scoop out the coconut cream. This will be a solid layer that floats over the coconut water at the bottom of your can. Discard the coconut water or use it in another recipe.

For best results, whip this coconut cream separate from the cashew cream. In my video, I simply add the coconut cream to the blender and blend to whip it. While this works, you’ll get a lighter texture, and one that sets even better, if you whip the coconut cream separately.

Add the coconut cream to a deep bowl and whip with an electric beater on high speed for about 2 minutes. Then, add cream of tartar and whip this in. Scrape down the bowl’s edges each time you stop the beaters.

Slowly add in the sugar as you continue whipping the coconut cream. Once the sugar is incorporated, scrape the edges again and start slowly whipping in the vanilla extract.

Overall, it should take a full minute to add in the sugar, then another minute to slowly add the vanilla. At this point you should have a fluffy whipped coconut cream. Place the bowl of whipped coconut cream into your fridge while you prepare the cashew mixture.

Step 3: Cashew Mascarpone

Drain the soaking cashews and add to a high-speed blender along with plant-based milk, lemon juice and salt.

Blend on high speed until this mixture is extremely smooth and creamy. Scrape down the edges of your blender a few times to make sure there aren’t any clumps of cashews.

Then scrape this mixture out of the blender and into the bowl of whipped coconut cream. Carefully fold these two mixtures together until fully incorporated. Folding slowly and carefully helps the coconut cream hold its airy, whipped texture.

Alternatively, you can add the whipped coconut cream to the blender. Blend it, on high speed, into the cashew mascarpone.

Step 4: Assemble Tiramisu

To assemble, have your ladyfingers, cashew-coconut cream, a small flat-bottomed dish, along with the serving dish you’ll assemble the tiramisu in. I use a 9-inch square glass baking dish to assemble my tiramisu.

In the small, flat-bottomed bowl, mix the coffee and Kahlua.

Take a ladyfinger and quickly dip it into the coffee mixture. Coat both sides of the ladyfinger in coffee but don’t let the cookie soak. It should be in and out of the coffee within a second or two (too long creates a soggy cookie and mushy tiramisu).

Place the dipped ladyfinger into the bottom of your serving dish. Continue until you have a full layer of ladyfingers across the bottom. You may need to break your cookies into smaller pieces to get the best fit.

Then, pour on half of the cashew-coconut cream mixture and spread into an even layer.

Next, carefully add a second layer of dipped ladyfinger cookies, placing them onto the cashew-coconut cream. Set them down lightly and try to not press them into the cream layer.

Once you have a full layer of ladyfingers, pour the other half of the cashew-coconut cream over top of the ladyfingers. Gently spread this cream layer until flat.

Step 5: Chill, Top with Cocoa Powder and Serve

Refrigerate the tiramisu so its cream layer can set fully. This takes at least 4 hours, but it’s best to chill overnight.

Once set, top the tiramisu with a generous sprinkle of cocoa powder, about 2 tbsp. Simply scoop some cocoa powder into a sifter and shake over the top of the tiramisu until completely covered.

Vegan Tiramisu Recipe Timeline: Two Options

To recap, this recipe is easiest to make over 2-3 days.

For a three day timeline:

On day one, soak the cashews and place the canned coconut milk in the fridge. Make the ladyfingers so they have plenty of time to cool.

On day two, make the cashew coconut cream layer and assemble the tiramisu, leaving off the cocoa powder (best to add this after the cream sets).

On day three, sprinkle with cocoa powder and serve.

For a two day timeline:

On the morning of day one, soak your cashews in hot water and refrigerate the canned coconut milk. Prep the ladyfingers and allow to cool through the day.

Later in the day or evening, assemble the tiramisu by making the cashew coconut cream.

Allow the tiramisu to set overnight in the fridge and on day two you’ll be ready to sprinkle with cocoa powder and serve.


A delicious variation on this recipe is to top the coconut cream layer with meringue instead of whipped topping. For a quick and easy meringue recipe, see our Lemon Meringue Pie. If you prefer meringue to whipped topping, this works beautifully on the Coconut Cream Pie.

The same reader adapted this Coconut Cream Pie recipe to make it more diabetic-friendly. These are her substitute suggestions: “This is a great recipe but I wanted to make it with less fat and sugar I am Diabetic. I substituted milk with 1 – 12 oz. can of Fat Free Evaporated Milk used 1 – 13.5 oz can of Lite Coconut Milk exchanged sugar for 1/2 cup Splenda, and poured it all into a homemade graham cracker crust made with Splenda. It came out fabulous. My husband loved it, said it was the best pie ever.” Thank you, Karen!


How To Make Coconut Cream from Coconut Milk & Coconut Milk from Coconut Cream

If you need coconut milk and only have coconut cream, you can easily make coconut milk from canned coconut cream. You can also make coconut cream from canned coconut milk! Here’s how to do it!

  • Author: Tiffany – The Coconut Mama
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: 1 cup 1 x
  • Category: Beverage
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

How To Make Coconut Cream

Instructions

  1. Mix 4 tbs of coconut cream with 3/4 cup of hot or warm water.
  2. This recipe makes approximately 1 cup of coconut milk.

How To Make Coconut Cream

  1. Refrigerate the canned coconut milk for 8-12 hours. Open the can and scoop out the solid cream on top of the can. Discard the water at the bottom.

Nutrition Facts

  • Serving Size: 1 cup (Coconut Milk)
  • Calories: 120
  • Fat: 12g
  • Carbohydrates: 1g

Did you make this recipe?

Tag @thecoconutmama on Instagram and hashtag it #thecoconutmama

Tiffany - The Coconut Mama

I’m a mama, a cook, and a lover of all things coconut! I’m passionate about natural foods and a true believer in the health benefits of coconut oil. I use coconut products in all my baking and share my tutorials and recipes on my site with the hope of helping others to live healthier lives!

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What To Serve With Coconut Cream Pie

My sister has made it for him in the past but this year it’s all me. His birthday is tomorrow and the menu has been set.

I have to say, I’m excited because his is just what I’m bringing and I know my sister is always good some additional treats.

I was feeling a bit lazy so I made the custard filling in the microwave. And for those of you that just freaked out a little, trust me, it’s totally okay. In fact, it’s amazing. Quick, easy and absolutely my preferred method.


Cocoanut marshmallow custard cream

Overall Description: A very smooth creamy coconut custard with a marshmallow topping.

Cocoanut marshmallow custard cream%
Bavarian cream ( FW )3%
Fresh cream ( FA )2.5%
Vanilla custard ( CAP )4%
Coconut ( FA )1.25%
Marshmallow ( FA )1.25%
Ethyl maltol 10%0.25%

Base: Bavarian cream ( FW) & Fresh Cream (FA) These two come together in the background to really smooth out the vanilla custard. After reading and trying a couple dozen strawberry cream recipes this is become my go-to cream base.

Main Note 1: Vanilla custard (CAP) Smooth, creamy, sweet, abd eggy can't say enough about vanilla custard buy capella definitely my favorite custard. This is really the backbone of the recipe without the custard you just have coconut cream, with none of the depth that the vanilla custard provides.

Main Note 2: Coconut (FA) The coconut adds a fruity creamy aspect without requiring a long steep. This is my go to Coconut right now. As a standalone it has a slight floral flavor but with theHelp of the creams I don't taste it at all.

Secondary Note: Marshmallow (FA) You really get to taste this one in combination with the coconut gives you a fantastic coconut marshmallow flavor. I have subed this out with TFA marshmallow pretty much works the same you can also try marzipan FA same % for more of the Lucky Charms cereal type marshmallow flavor.

Supporting Cast: Ethyl maltol 10%
This is totally optional but highly recommended without this in the recipe I don't quite get the fully rounded effect.

Subs : I've had a lot of fun playing around with inserting different things in this recipe. If you don't have fresh cream sub out for sweet cream same % still works pretty great. I've also tried replacing the coconut with just about every fruit in my arsenal.You have to adjust the % depending on what you use. So far my favorite has been blueberry FW at 3%.

Aging : this is a fantastic shake and vape that just gets better with time. I make it 200 ml per batch and it never make it a month. If you decide to sub in Fruit flavoring for the coconut you will need to give it some time for the creams to blossom.


  • 1/2 cup cornstarch
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 4 cups milk (scalded)
  • 2 eggs (beaten)
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons margarine
  • 1/2 teaspoon coconut extract
  • 1 cup coconut (coarsely shredded fresh)
  • 1 10 inch pie shell (pre-baked)
  • 4 cups whipped cream

Combine cornstarch, sugar, and salt mix well. Gradually stir scalded milk into the cornstarch mixture. Bring to a boil, stirring constantly, and boil for two minutes, or until thickened and shiny.

Add a small amount of the hot mixture to eggs and beat until well blended. Return to pan and beat for two minutes over medium heat until slightly thickened, being careful not to let mixture curdle.

Remove from heat and add vanilla and margarine, mixing until smooth. Pour through a sieve to strain out lumps. Place plastic wrap directly over filling set aside to cool.

Add coconut extract and half the coconut to the cooled pie filling. Pour filling into pie shell chill.

Spread whipped cream over pie, mounding in center. Sprinkle with remaining coconut.


Watch the video: 1933 Spanish Cream Dessert Recipe (January 2022).