#evaporated coconut milk

[morethansalad]

Vegan Banana Macadamia Nut Pancakes

#vegan #breakfast #brunch #pancakes #macadamia nuts #banana #plant milk #vegan butter #apple cider vinegar #vanilla #coconut sugar #evaporated coconut milk

[newfeeling77]

brown slop sunday

#i tried to make green curry but i didnt have coconut milk so i had to use evaporated milk #n then i didnt have enough spices so i used paprika which made it brown <3

[adhdo5]

If you make pan pi telo ale it wraps around to being hilarious

#OK so what milks do we have accumulated #aside from normal evaporated+condensed+leche and normal cream and coconut evaporated+condensed #almond walnut soy oat cashew goat #rice? I think we didn't mention rice #Also as we can learn from coconut we can probably use multiple variants of these. Do they condense milk alternatives #and evaporate #/food

[needtorefrigerate]

What is coconut flan made of?

What is coconut flan made of?

What ingredients are in flan?

What can replace evaporated milk in flan?

Why is my flan too creamy?

What flan is made of?

What is flan de coco made of?

What is Spanish flan made of?

What are the two types of flan?

What’s flan made of?

What makes a good flan?

Does flan have gelatin?

What is caramel flan made of?

#What is coconut flan made of? #What ingredients are in flan? #What can replace evaporated milk in flan? #Why is my flan too creamy? #What flan is made of? #What is flan de coco made of? #What is Spanish flan made of? #What are the two types of flan? #What’s flan made of? #What makes a good flan? #Does flan have gelatin? #What is caramel flan made of?

[what-marsha-eats]

#german chocolate cake #upside down cake #german chocolate #evaporated milk #pecans #sweetened coconut #cake #sheet cake

[ms-demeanor]

Hey do you hate pumpkin? I hate pumpkin. It's okay in soup with garlic and chili but I can't stand it sweet in pie or bread or muffins. Gross.

But I like pumpkin pie spice, which is just a combination of ginger, nutmeg, cloves, and cinnamon. (Hate sweet coffee so pumpkin spice lattes are off the table for me too, but I'll add actual pumpkin pie spice to coffee sometimes).

Anyway if you hate pumpkin but want to get in on pumpkin spice I've got two recommendations:

Add pumpkin pie spice to chocolate chip cookies

Add pumpkin pie spice to a Mother's Day Pie and dye it orange for a mock-pumpkin pie.

So pumpkin pie spice is one part of each cinnamon, nutmeg, ginger, and cloves. If you've got those spices on your spice rack you can mix them together and add a teaspoon of the resulting powder to either cookies or pie for a nice hint of spice. Add two teaspoons if you like a lot of spice.

You do you for your chocolate chip recipe (I use the Tollhouse recipe but I double the recipe and cut the chocolate chips in half and I use all butter/no shortening) and here's a Mother's Day Pie recipe:

(This is supposed to be a pie so easy that a dad and kids can make it for mom without her help, hence the name. It's an egg custard pie with a self-forming coconut crust and without spices is just a bit bland)

1 cup sugar

2 tbsp all purpose flour

.25 tsp salt

1 tsp pumpkin pie spice

6tbsp melted butter (cooled)

1 tsp vanilla OR .5 tsp almond extract

3 eggs

1 can of evaporated (NOT sweetened condensed) milk (12 oz can)

1 cup shredded coconut

Preheat your oven to 350

Mix dry ingredients (except coconut), add in the butter and flavor extract, then beat in the eggs one at a time. Stir in your can of evaporated milk and mix thoroughly, then fold in the shredded coconut. (optional: add a few drops of food coloring to turn it orange in a mock pumpkin pie or whatever color you want; i love teal food and no one can stop me) Pour into a pie plate and bake for 50-55 minutes; put in the refrigerator for at least 2 hours to allow the custard to set.

I find that if you're using the spices almond extract tastes better and if you're omitting the spices vanilla extract tastes better (and in that case the pie is nice when served with fresh berries)

[onepintobean]

@rainbowrowell hey I know you mentioned fuck counts but, counterpoint: milk counts

Carry On: 12 milks, 11 actual milk, 8 unique occurrences.

2.32% milk

Wayward Son: 11 milks, 3 actual milks (not counting a coconut milk and evaporated milk), 6 unique.

3.10% milk

Any Way the Wind Blows: 17 milks, 16 actual, 10 unique.

2.96% milk

Snow for Christmas and My Rosebud Boy are both 0% milk 😔

#since we're all in such a milk mood and all #i have milked the books #milkgate #carry on #caption credit to the incredible christina aka the girl who invented Spadey

[morethansalad]

Morir Soñando / Dominican Milk and Orange Juice Drink (Vegan-Friendly)

#vegan #drinks #dominican cuisine #Latin American cuisine #morir soñando #orange #evaporated coconut milk #vanilla #coconut sugar

[fullcravings]

German Chocolate Cookies

#german chocolate #chocolate #cookies #thumbprint #pecan #coconut #nuts #baking #reicpe #drizzle #evaporated milk #whiskedawaykitchen

[static-kills]

The Lords In Black (and Webby) as desserts/snacks!

Except it’s all Filipino food

Wiggly - Buko Pandan Salad

- I know that it doesn’t SOUND like a dessert, but trust me it is

- Buko Pandan is a popular flavor in the Philippines, it’s pretty much like young coconut

- Buko Pandan salad has a bunch of accordingly flavored stuff in it like gelatin, shredded coconut, etc

- A bunch of different textures that I think is very Wiggly

- Also the greenest colored dessert I think I’ve ever eaten

Blinky - Ube Leche Flan Cake

- I mean, the color scheme is pretty spot on

- It’s a sweet purple yam cake paired with a rich caramel custard

- Like Buko Pandan, Ube is a veryyy popular flavor

- This is a more modern dessert which I think is fitting tbh

Tinky - Chicharon

- Unlike the other sweets on this list, this one is savory

- It stands out just as much as Tinky does

- Chicharon is essentially just fried pork rinds

- Odd to some, sure, but it’s actually pretty good

Nibbly - Potchi

- I used to munch on these a lot when I was younger, and honestly Nibbly would eat them by the handful

- A bitch to unwrap, though

- It’s a sweet, pink little thing that makes you wonder if you’ll ever find two in the same wrapper

- You won’t

Pokey - Halo Halo

- It sure ain’t blue, but it can get hella dramatic

- Just like Pokey!

- There’s a dozen different toppings you’ll find in this, but typically there’ll be ice cream, evaporated milk, and ice that you’ll have to mix up

- You get something pretty and you walk away with flavored slush

- Just like the apotheosis!

Webby - Taho

- Taho is very simple, just silken tofu with brown sugar syrup and tapioca pearls

- Another childhood favorite of mine

- It’s warm, it’s sweet, it’s Webby

- Not hard to come by when you’re in the Philippines either

#starkid #hatchetfield #the guy who didn't like musicals #tgwdlm #black friday musical #nerdy prudes must die #npmd #nightmare time #nmt #nightmare time 2 #nmt2 #the lords in black #pokotho #pokey starkid #bliklotep #blinky starkid #tnoy karaxis #tinky starkid #nibblenephim #nibbly starkid #wiggog y'wrath #wiggly starkid #webby hatchetfield #webby starkid

[adhdo5]

Number of gallons? Cartons? Cups?

No, variants. The poll is not taking amounts into account

#different sources and different treatments both distinct a leches #so evaporated cow's milk and condensed cow's milk are distinct #and evaporated cow's milk and evaporated coconut milk are distinct

[asktheisle]

@ogre-n-partner Poni slowly makes her way to the bar, looking around curiously.

Hiya. My friend Aya says I can get a drink here? I am getting a little thirsty; I'd like to try your best drink!

We call this coquito-little coconut basically. The version I gave you doesn't have any of the uh, adult mixes in it. It's got little bits of coconut, coconut cream, coconut milk, cinnamon, nutmeg, a little condensed milk and some evaporated milk. Really creamy, really sweet. It's like a coconut eggnog, if you even know what that is.

Everyone uses the same types of ingredients, but it's how you put them together and how much of each that makes it special between each person. I got all the measurements from my parents-my dad especially-so I treasure the recipe I got and I'm really proud of it.

((Bar rotation in progress!))

(( @ogre-n-partner ))

#pokeask #pokeaskblog #ogre-n-partner #pokeaskmagiretreat24 #ati #ati: gabe #plot

[acocktailmoment]

Coquito !

6–8 servings:

1 14-oz. can sweetened condensed milk

1 13.5-oz. can unsweetened coconut cream

1 13.5-oz. can unsweetened coconut milk

6 oz. evaporated milk

1 tsp. freshly grated nutmeg

1 tsp. ground cinnamon

1 vanilla bean, split lengthwise, scraped, or 1 Tbsp. vanilla bean paste

1¼ cups white rum (such as Bacardi)

2 Tbsp. pure cane syrup or honey

½ cup sweetened shredded coconut

Cinnamon sticks (for serving)

Preparation:

Step 1:

Blend one 14-oz. can sweetened condensed milk, one 13.5-oz. can unsweetened coconut cream, one 13.5-oz. can unsweetened coconut milk, 6 oz. evaporated milk, 1 tsp. freshly grated nutmeg, 1 tsp. ground cinnamon, and 1 vanilla bean, split lengthwise, scraped, or 1 Tbsp. vanilla bean paste in a blender on medium-high 2 minutes. With the motor running, pour in 1¼ cups white rum; blend 30 seconds. Transfer to a glass container, cover, and chill at least 3 hours and up to 2 weeks.

Step 2:

To make cocktails, pour 2 Tbsp. pure cane syrup or honey on a plate; place ½ cup sweetened shredded coconut on another plate. Working one at a time, press rims of six to eight 4–6-oz. glasses (chilled if desired) into syrup, then coconut, shaking off excess. Divide coquito among glasses and garnish each with a cinnamon stick.

By Inés Anguiano

Photograph By Isa Zapata, Food Styling By Thu Buser, Prop Styling By Marina Bevilacqua Inés Anguiano

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here. 

#milk #coconut #nutmeg #cinnamon #coquito #vanilla #inés anguiano #rum #art #design #cocktails #drinks #cocktail #cocktail recipes #recipes #drink recipes #drink

[angelkin-food-cake]

Fig Almond Tea Cake with Coconut Honey Glaze

Filling:

8 oz. dried figs, stems removed, coarsely chopped

2 Tbsp. granulated sugar

¼ cup brandy or water

½ cup water

3 Tbsp. slivered almonds, chopped

½ cup almond paste

Cake:

2 cups (8 oz.) cake flour

½ tsp. baking powder

½ tsp. fine sea salt

⅔ cup canned coconut milk, room temperature

1 tsp. vanilla extract

¼ tsp. almond extract

14 Tbsp. (7 oz.) unsalted butter, softened

1½ cups, plus 2 Tbsp. granulated sugar

4 large eggs, room temperature

Glaze:

3 Tbsp. canned coconut milk

2 Tbsp. honey

1 Tbsp. coconut rum

⅛ tsp. fine sea salt

2 oz. white chocolate, finely chopped

3 Tbsp. cream cheese, room temperature

6-8 fresh mission figs for garnish (optional)

For the filling, roll almond paste into a ½  inch diameter rope, cut rope into ½ -1 inch size pieces.

Bring figs, sugar, brandy, and water to simmer in medium saucepan over medium heat. Simmer, stirring occasionally, until liquid evaporates and figs are very soft, about 10 minutes. Remove from heat and cool for 5 minutes. Stir in chopped almonds and almond paste pieces and cool until ready to use.

For the cake, adjust oven rack to lower-middle position. Grease and flour 9×5 loaf pan. Combine flour, baking powder, and salt in bowl. Whisk coconut milk and both extracts in measuring cup.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until fluffy, about 2 minutes. Beat in eggs, one at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of coconut milk mixture. Mix on low until smooth, about 30 seconds.

Remove mixing bowl, add fig-almond mixture in chunks of various sizes. Using rubber spatula, fold until mixture is evenly distribute throughout the batter.

Pour batter into prepared pan and smooth top. Place cake in cold oven. Adjust oven temperature to 325℉ and bake, without opening oven door, until cake is golden brown and toothpick inserted in center comes out clean, 65- 80 minutes.

Cool cake in pan for 15 minutes, then turn out onto rack, right side up, and cool completely.

For the glaze, bring coconut milk, honey, rum and salt to a simmer over in a small saucepan over medium heat. Turn off heat and whisk in white chocolate until fully combined. Add cream cheese, one tablespoon at a time, whisk until glaze is smooth and creamy. Cool for 20-30 minutes until thickens.

Drizzle glaze over top of cake and let it drip over the sides. Decorate with fresh figs (if use) and serve.

#angelkin #food #dessert #cake #vegetarian #fruit #fig #alcohol #brandy #nuts #almond #flour #coconut milk #vanilla #butter #egg #honey #rum #white chocolate #cheese #cloudkin #dollkin #faekin #fallenangelkin #galaxykin #kitsunekin #phoenixkin #plushkin #slothkin #succubuskin

[emmys-baking-adventures]

German chocolate cake is my very favorite, but I've never actually made it from scratch before! Today was my 24th birthday, so I decided to take the opportunity to give it a try. It was sooo rich, moist, and absolutely perfect for a birthday cake imo! Recipe below.

Chocolate cake:

- 2 cups granulated sugar

- 1 ¾ cups all-purpose flour

- ¾ cup Dutch-processed cocoa powder

- 1 ½ teaspoon baking powder

- 1 ½ teaspoon baking soda

- 1 teaspoon salt

- 2 large eggs

- 1 cup buttermilk

- ½ cup vegetable oil

- 1 tablespoon vanilla extract

- 1 cup boiling water

- 2 teaspoons instant espresso powder

Coconut frosting:

- ½ cup dark brown sugar

- ½ cup light brown sugar

- ½ cup unsalted butter

- 3 large egg yolks

- ¾ cup evaporated milk

- 1 tablespoon vanilla extract

- 1 cup chopped pecans

- 1 cup sweetened shredded coconut

Chocolate frosting:

- ½ cup butter

- ⅛ teaspoon salt

- ⅔ cup Dutch-processed cocoa powder

- 3 cups powdered sugar

- ⅓ cup evaporated milk

- 2 teaspoons vanilla extract

Cake:

1. Preheat oven to 375°F. Grease two 8-inch cake pans and line the bottoms with parchment paper.

2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well combined. Bring the water to a boil and add the espresso powder, mixing until dissolved, and then add the coffee to your batter, which should now be very thin.

3. Pour batter into the prepared pans and bake for 25-35 minutes or until a toothpick comes out (mostly) clean. Cool for a few minutes in the pan and then invert them on a wire cooling rack to cool completely.

Coconut frosting:

1. In a medium saucepan, combine the sugars, butter, egg yolks, and evaporated milk. Stir to combine and place the mixture over medium heat to bring it to a low boil. Stir constantly for several minutes until it starts to thicken slightly; mine took about 6 minutes. If not completely smooth, pour it into a heat-proof bowl through a sieve.

2. Remove from heat and stir in the vanilla, coconut, and pecans. Allow the frosting to cool completely before layering it on the cake.

Chocolate frosting:

1. Melt the butter and add the salt while still hot. Whisk in the cocoa powder to make a chocolate paste.

2. Alternately add the powdered sugar and evaporated milk, whisking for several minutes at a time until it reaches a smooth, spreadable consistency. Add a small amount of extra milk or powdered sugar to make it thinner or thicker. Stir in the vanilla.

Assembly:

1. If desired/necessary, cut the domes off the top of both cake rounds. Place one of the rounds on your serving platter or plate.

2. Smooth a thin layer of chocolate frosting over the cake, then spoon half of the coconut frosting on top, spreading it across evenly. Leave about a ¾-inch gap between the coconut frosting and the edge of the cake.

3. Stack the second cake round on top. Spread chocolate frosting all over the entire cake, and then top it with the rest of the coconut frosting.

#baking #food photography #food pics #dessert #food #recipes #sweets #baking recipes #chocolate #chocolate cake #birthday #birthday cake #food porn #german chocolate cake #coconut #pecans #cake #emmysbakingadventures