973 mix coconut milk Recipes

granita biscuits, crushed, mixed fruit (fruit medley), desiccated coconut, rice bubbles, sweetened condensed milk, butter, chopped, golden syrup, shredded coconut , to roll

mixed fruit, finely chopped (apple, banana, mango, peaches, seedless grapes, etc.), caster sugar, cinnamon, lemon juice, mango essence, whole milk, vanilla custard powder, sugar, butter, for greasing, bread, condensed milk, coconut, grated, seedless pomegranate, cherries

milk, divided, minute rice, uncooked, raisins, also good with fruit bits,optional, vanilla instant pudding mix, also good with coconut cream flavor

flour, butter or 1/2 cup margarine, powdered sugar, cream cheese, powdered sugar, cool whip, vanilla, instant pudding mix or 2 (3 1/2 oz) packages instant vegetarian pudding mix, milk, cool whip, pistachio pudding mix, garnish with chopped nuts or coconut, butterscotch pudding, garnish with crushed almond roca, heath bar or slivered almonds, chocolate pudding, garnish with small chocolate chips, crushed peppermint candies or coconut, lemon pudding mix, garnish with lemon rind, coconut pudding mix, garnish with coconut or miniature chocolate chips

white cake mix, water, eggs, vegetable oil, instant coconut cream pudding mix, rum-flavored extract, crushed pineapple, undrained, flaked coconut, instant coconut cream pudding mix, milk, flaked coconut, coconut extract, rum-flavored extract

cookie base, all-purpose flour, quick or old-fashioned oats, brown sugar, chopped walnuts, flaked coconut, baking soda, pumpkin pie spice, butter or margarine, melted, fudge, butter or margarine, nestle carnation evaporated milk, granulated sugar, pure pumpkin, pumpkin pie spice, salt, marshmallows, nestle toll house butterscotch morsels, chopped walnuts, divided, vanilla extract, preheat oven to 350o f. line 15 x 10-inch jelly-roll pan with foil., combine flour , oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. stir in butter; mix well. press into prepared jelly-roll pan., bake for 13 to 15 minutes or until slightly brown. cool in pan on wire rack., combine butter , evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. bring to a boil, stirring constantly, over medium heat. boil, stirring constantly, for 8 to 10 minutes. remove from heat., stir in marshmallows , morsels, 1/2 cup nuts and vanilla extract. stir vigorously for 1 minute or until marshmallows are melted. pour over cookie base; sprinkle with remaining nuts. refrigerate until firm before cutting into bars.

cooked pastry shells or 1 biscuit crumb crust, crushed pineapple, cornflour, mixed with, cold water, eggs, lightly beaten, milk or 1 1/2 cups light coconut, sugar (i use raw or brown ), cornflour, mixed with, cold water, desiccated coconut or 1 cup shredded coconut, butter or 1 tbsp margarine (i use soy marg), vanilla essence, egg whites, caster sugar or 4 tbsp fine brown sugar (personal taste)

yellow cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), vanilla pudding mix, mixes, milk, coconut extract, cream cheese, softened, crushed pineapple, well drained, heavy cream, whipped and sweetened, coconut, toasted

white cake mix or 1 (18 1/4 oz) box yellow cake mix, eggs, oil (or as called for by your cake mix), water (or as called for by your cake mix), cream of coconut, condensed milk, sweetened, coconut flakes

milk chocolate, white chocolate, energy chocolate, biscuits (cookies), butter, melted, mixed unsalted nuts, condensed milk, shredded coconut

milk, heavy whipping cream (unwhipped), rum extract, vanilla instant pudding mix, cream (whipped), crushed pineapple (very well drained , squeeze all juice out), mashed banana (do not use a very ripe brown banana for this!), toasted coconut, chopped pecans (preferably toasted ), deep dish pie shells or 1 (10 inch) (baked and completely cooled) or 1 (10 inch) graham cracker pie crusts

milk, instant pistachio pudding mix, pineapple tidbits, drained, chopped walnuts, marshmallows, shredded coconut, prepared graham cracker crusts

mix together, brown sugar, milk, eggs, applesauce, vanilla, baking soda, cinnamon, salt, add in, flour, oatmeal, chocolate chips, coconut

coconut, chopped nuts, sugar, butter, melted, original bisquick baking mix, milk or 2/3 cup half-and-half, sugar, butter, melted, egg, semi-sweet chocolate chips, melted, powdered instant coffee (dry )

yellow cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), crushed pineapple, undrained, instant coconut cream pudding mix, rum extract, instant coconut cream pudding mix, milk, cool whip, flaked coconut, coconut extract, rum extract, toasted flaked coconut (optional)

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.

non-dairy milk substitute (like coconut dream, not coconut milk), light brown sugar, unsweetened applesauce or 1 mashed banana, melted coconut oil, pure vanilla extract, gluten-free flour (mine is a pre-bought mix of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, ), brown rice flour, coconut flour, sorghum flour, tapioca starch, maca, powder toasted, ground chia seeds (optional), nutmeg, guar gum, baking soda, cream of tartar, salt

all-purpose flour, brown sugar, margarine or 1/2 cup butter, flaked coconut, sliced almonds, cream cheese, softened, whipping cream, milk or 2/3 cup coconut, instant coconut cream pudding mix , and pie filling mix, crushed pineapple in juice, undrained, rum