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Aug 4, 2007 07:57 AM

Cream of Coconut

Yes, this question was inspired by the recent thread on coconut milk. I use Coco Lopez, a brand of cream of coconut, for pina colada cake and as a dipping sauce for coconut shrimp.
I would love to learn about other uses for this product. Anyone care to share their usage and/or recipes?

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  1. Coco Lopez's website has lots of recipes. Here's the link:

    And there are 160 recipes that use cream of coconut on Recipezaar. Here's the link:

    And, finally, here are a few more recipes that contain cream of coconut:

    African Chicken Wings

    --For the Wings-----
    4 garlic cloves
    2 shallots
    1 1/2 teaspoons salt
    1 tablespoon Chinese 5 spice
    2 teaspoons paprika
    1 teaspoon dried rosemary, crumbled
    1/2 teaspoon cayenne, or to taste
    2 tablespoons vegetable oil
    4 pounds chicken wings, about 20-24, tips removed
    --For the Sauce-----
    1/3 cup natural style peanut butter
    1/4 cup canned cream of coconut, well stirred
    2 garlic cloves, chopped
    1/4 cup water
    1/4 cup red bell pepper, chopped
    1/8 teaspoon dried hot red pepper flakes, OR to taste
    1 teaspoon soy sauce
    coriander (cilantro) sprigs, if desired

    THE WINGS: Prepare the chicken wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well.

    Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or overnight.

    Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 425F oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving, but they are better when made fresh. They may also be grilled over medium heat on a gas or charcoal grill.

    THE SAUCE: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.

    THE PRESENTATION: Transfer the sauce to a serving bowl set on a platter. Arrange the wings around the bowl and garnish the platter with the coriander.

    Serves 8.

    Caramelized Coconut Custard (Flan De Coco


    1/2 cup sugar
    1 15 oz can cream of coconut
    1 12 oz can evaporated milk
    2 tablespoons dark rum
    1/4 teaspoon salt
    6 large eggs
    boiling water

    Heat oven to 350F.

    In deep 9-inch round baking pan, heat sugar over medium heat until melted and golden brown, or caramelized. Swirl pan to melt sugar evenly and to coat bottom.

    In electric blender, blend cream of coconut, evaporated milk, rum, and salt until well-blended.

    In medium-size bowl, lightly beat eggs. Beat in coconut mixture until well- mixed. Pour mixture into caramelized sugar-coated pan. Place pan in a large baking pan and add enough boiling water to come halfway up side of round pan. Bake 1 hour or until toothpick inserted in center comes out clean.

    Remove baked flan from water bath and cool on wire rack to room temperature. Refrigerate flan at least 4 hours or until firm.

    To serve, loosen flan around edge with small spatula and place rimmed plate upside down on top. Holding plate and pan, invert to unmold flan.

    Serves 8.

    Double Coconut Cream Pie

    1 pie shell, 9", baked
    1/3 cup sugar, granulated
    1/4 cup cornstarch
    1/4 teaspoon salt
    2 cups milk, whole
    1 can cream of coconut (8oz)
    3 egg yolks, beaten
    2 tablespoons butter
    1 cup coconut, flaked
    2 teaspoons vanilla
    3 egg whites
    1/2 teaspoon vanilla
    1/4 teaspoon cream of tartar
    1/3 cup sugar, granulated
    2 tablespoons coconut, flaked

    For filling, in a med. saucepan, combine the sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over med. heat until thickened and bubbly. Cook and stir 2 minutes. more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir 2 minutes. more. Remove from heat. Stir in margarine or butter until melted. Stir in the coconut and vanilla.

    Pour filling into baked pie shell.

    For meringue, let egg whites stand at room temp for 30 minutes. In a mixing bowl, beat egg whites, vanilla, and cream of tartar on med.

    speed of an electric mixer until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the coconut. Bake in a 350F oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill for 3 to 6 hours before serving.

    Serves 8.

    I have lots (hundreds more recipes that use cream of coconut -- I love the stuff. I can send you more if you'd like.



    1 Reply
    1. re: Nancy Berry

      Thanks Nancy, I think you have given me a great start. I'll post if I need more. Thanks for all the info.

    2. The original comment has been removed