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Best way to use up sweetened condensed milk and coconut cream?

Also, how long should they keep in the fridge now that I've opened the cans? By the way, half of one, half the other and dark rum to taste makes a gorgeous dessert sauce.

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  1. What popped into my mind, was if you like that recipe, make it again and freeze it?

    macaroons?

    1. How about eating them by the spoonful, straight from the tin? That's what I do... :)

      2 Replies
      1. re: crowbar

        Ok, a little bit more seriously... coconut fudge? Maybe check out the Eagle Brand website for recipes?

        1. re: crowbar

          That's been my initial approach.

          I usually don't eat very-sweet things. After a couple spoonfuls of the sweetened condensed milk I actually ventured to the liquor cabinet for a shot of vile, bitter Ferne Branca just to quell the 4-year-old's-Saturday-morning-sweetened-cereal type of sugar (probably corn syrup) rush.

        2. I like using condensed milk in my tea and coffee. The condensed milk will be ok for about a week or more once opened. I've never had leftover coconut milk so I can help you there.

            1. re: blue room

              An attempt at Tres Leches Pecan Shortcakes With Dried Fruit Compote is actually why I have the leftovers. But you're right. Maybe I'll just see what else tres leches I can make. (This had some great elements to it. I'd try it again with fresh fruit and some lighter puffy creamy sauce underneath the still-really-good heavy SCD and CC sauce.
              http://www.astray.com/recipes/?show=T...

              1. Interested in making curried lamb or curried chicken? Coconut cream in a curry dish really mellows the taste...

                1. Bet you could make a coconut cream pie out of it. Or small tarts.

                  1. Blend with some canned pineapple (a can of the chunked variety) and chill it to make the best pina colada. Ever.

                    You can even add some rum, but it might be better-- that is, thicker, creamier, and dreamier-- without it.

                    1 Reply
                    1. re: PseudoNerd

                      Coquito

                      28 Ounces Coconut Milk
                      2 Cups Bacardi rum
                      14 Ounces Condensed milk
                      4 Egg yokes
                      1/2 Teaspoon Cinnamon
                      Nutmeg

                      Add the coconut milk or cream, condensed milk, four egg yokes, rum and the cinnamon in the blender and blend well. Pour into a bottle and refrigerate well.

                      Serve in small cups and sprinkle top lightly with nutmeg

                    2. Yep - Condensed milk in coffee or tea hot or cold....Or, mix the two together and pour over chocolate ice cream. Put in ice cube trays and freeze for later use. You can use the coconut cream to make smoothies. Or, as long as it's NOT sweet, in something savory......run over to Bangluck Thai market and p/u a small can of mild curry paste, and make some curry. Very easy. 1 can curry dumped into a small sauce pot. Let it warm then, pour in coconut and add some broth (c.c. will be too thick), add your favs..chicken, shrimp, potatoes, mushrooms, carrots...etc. cook and eat. Pour over rice or noodles. YUMMO! It is a little warm for such a meal but, .....delish anyway. I also use the combo of paste and coconut as a marinade for chicken, let it seep overnight in a bag then BBQ - Almost like chicken satay. Goes great w/grilled tomatoes and pineapple. :)KQ

                      1. you could make a variation of Haupia, polynesian coconut pudding, all you would need to add is some cornstarch and boil.... usually its just coconut milk, but would work fine with the combination. check the following:

                        http://www.ochef.com/112.htm

                        (and haupia makes a great filling or frosting for cakes)