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Coconut Cream Recipes

Discover Pinterest’s 10 best ideas and inspiration for Coconut Cream Recipes. Get inspired and try out new things.

Coconut Cheesecake Recipe with Coconut Cream (Keto)

A simple and delicious coconut cream cheesecake recipe that's low carb and keto friendly. It's an easy to make coconut cream dessert.

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Coconut Cream Fruit Dip

Coconut Cream Fruit Dip with fresh whipped cream, coconut cream, and cream cheese. Only 4 ingredients for the best fruit dip ever.

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Susan Washa
Susan Washa saved to Dips

COCONUT CREAM PIE

No Bake Coconut Cream Pie! Made with instant coconut pudding and topped with whipped topping, you're going to love this creamy pie recipe!

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Diane Praul
Diane Praul saved to PIE

Great Grandma's Coconut Cream Pie

4 · 30 minutes · Be prepared to have no leftovers when you serve this fantastic coconut cream pie. It's light, fluffy, and super creamy. Perfect for a holiday dessert but easy enough to serve when company is coming for dinner. We opted to lightly toast the coconut and highly suggest taking the extra step. So good!

9 ingredients

Refrigerated
  • 2 Eggs
Baking & Spices
  • 2 tbsp Corn starch
  • 1/2 cup Sugar
  • 1 tsp Vanilla
  • 8 oz Whipped cream
Nuts & Seeds
  • 1 cup Coconut, sweetened flaked
Bread & Baked Goods
  • 1 Pre-made pie crust
Dairy
  • 1 cup Light cream
  • 1 cup Milk
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Keto Coconut Cream Cheesecake Recipe

A simple and delicious coconut cream cheesecake recipe that's low carb and keto friendly. It's an easy to make coconut cream dessert.

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No Bake Coconut Cream Pie Recipe

This recipe for creamy no-bake Coconut Cream Pie makes a dessert that is company-worthy.  Topped with toasted coconut, it's sure to please.

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Creamy Coconut Milk Chicken Recipe (One-Skillet)

64 · 40 minutes · This creamy coconut milk chicken recipe is made with fresh lime juice, creamy coconut cream, and tender, juicy chicken breasts. Check out the notes section below for easy substitutions and alternatives to make this delicious recipe gluten-free and keto-approved.

17 ingredients

Meat
  • 2 Chicken breasts, large boneless skinless
Produce
  • 1 Cilantro, fresh
  • 5 cloves Garlic
  • 1/2 tsp Garlic powder
  • 2 tsp Ginger, fresh
  • 1 Onion, medium
  • 1/2 tsp Onion powder
  • 1 Serrano chili pepper
Canned Goods
  • 1 1/2 cups Chicken broth, low-sodium
  • 1 (15 ounce) can Coconut cream
Condiments
  • 1/4 cup Lime juice, fresh
  • 2 tsp Soy sauce
Baking & Spices
  • 1 tbsp Brown sugar
  • 1 tsp Paprika
  • 1 Red pepper flakes
  • 1 tsp Salt
Oils & Vinegars
  • 1 tbsp Coconut oil
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Coconut Whipped Cream - Just 3 Ingredients!

How to make coconut whipped cream the easy way. It's dairy free and vegan, and it has the same texture as real homemade whipped cream!

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How to Make: Coconut Whipped Cream

I don't always have heavy cream on hand, but there's a good chance that I do have a can or two of coconut milk in the pantry. You can make coconut whipped cream with coconut milk, although the yield will be a little less than if you use coconut cream, which is what I have used in the recipe below. The trick is to chill the coconut cream or milk in the fridge for several hours -- overnight is best. If you're using coconut milk, you'll want to use the full-fat version. When you're ready to make whipped cream, just take the can of coconut cream (or milk) out of the fridge and scrape out the hardened cream. You can reserve the remaining liquid for another purpose – using it in a smoothie would be a delicious option. Then, all it takes is a couple of minutes of whipping and, voila, you've got smooth and creamy coconut whipped cream! I sweetened my whipped cream with just a little powdered sugar, but be sure to taste the whipped cream before serving in case you want it a little sweeter. A little vanilla extract gives the cream the slightest vanilla flavor, although the coconut flavor will definitely shine through. Coconut Whipped Cream makes about 2 1/2 cups 1 14-ounce can organic coconut cream 1 tablespoon powdered sugar 2 teaspoons vanilla extract 1. Chill the coconut cream in the refrigerator overnight. Make sure the can is standing upright. 2. When you are ready to make your whipped cream, chill the mixing bowl and whip attachment in the freezer for 10 minutes. 3. Take the can of coconut cream out of the refrigerator and remove the lid. Use a large spoon to scrape out thickened cream from the top of the can, being careful to leave the liquid behind. (You can use the leftover liquid in smoothies.) 4. Place the thickened cream in your chilled mixing bowl. Beat for 1-2 minutes on high speed until light and creamy. Then add powdered sugar and vanilla and mix until creamy and smooth – about 1-2 minutes more. Taste and add more sweetener if necessary. 5. Use immediately or refrigerate – it will set up in the fridge the longer it is chilled. However, the whipped cream will keep in the refrigerator for up to 2 weeks. You can use it as-is from the refrigerator or whip again to get a lighter texture. 6. Coconut whipped cream is an excellent alternative for any instance where you would use dairy whipped cream -- such as on a sundae, as a decadent topping for waffles or French toast, or served over fruit.

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