Cuban coconut cream cheese pudding with raw cane syrup recipe

Cuban coconut cream cheese pudding with raw cane syrup recipe

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One of the easiest, kid friendly recipes you will ever find. It was my father's favourite dessert growing up. Enjoy!

Bedfordshire, England, UK

1 person made this

IngredientsServes: 6

  • 220g (8 oz) Nativo® panela (raw cane sugar)
  • 3 tablespoons water
  • 450g (1 lb) Ancel® coco rallado (grated coconut in syrup)
  • 170g (6 oz) cream cheese
  • 6 egg yolks
  • 3 egg whites
  • 1 teaspoon vanilla extract

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat the oven to 200 C / Gas 6.
  2. Melt Nativo® panela in saucepan with 3 tablespoons water until it becomes a thick syrup. Line a pudding mould with the syrup.
  3. Mix all the remaining ingredients together in a bowl then pour into the pudding mould. Place the pudding mould in a larger casserole dish and pour water half way up the sides of the mould.
  4. Bake for about 30 minutes or until a skewer can be inserted and withdrawn cleanly.


Optionally top with some flaked coconut.

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Kanom Krok Recipe

Thai Coconut Pancakes or Kanom Krok Recipe with Step by Step Pictures. Thai Coconut Pudding pancakes made using two different types of rice flour. Glutinous rice flour and normal rice flour. Glutinous rice flour gives chewy texture.

I have been wanting to make this recipe for a long time now. This is a pancakes recipe made using glutinous rice flour and coconut milk. I tasted this when we were on a trip to thailand. The pancakes are chewy and taste absolutely delicious.

After my success with Mochi recipe, i was quite confident to use sticky rice flour or glutinous rice flour.. That ingredient is the main in this recipe. Sticky Rice flour gives the gooey and chewy texture.

Hope you will give this a try and let me know how it turns out for you.

Raw Coconut Cream Pie

  • 1/2 cup Thai coconut meat (about 110g)
  • 1 1/2 cups raw zucchini (250g) (For a pie with a more traditional “coconut cream pie” taste, or if you don’t want the green color, omit the zucchini and add that much more coconut meat.)
  • scant 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • sweetener of choice
  • Optional: for a richer pie, you can add some coconut oil
  • Add 4tbsp cocoa powder for chocolate cream pie.

Add all the ingredients together and blend very well. If you’re using a Magic Bullet, you might want to blend the zucchini by itself first so it doesn’t stay chunky. Taste and add more sweetener if desired. Transfer your mixture to a pie-crust (or pie pan for a crustless pie) and freeze. If you freeze it more than a few hours, thaw before eating.

Raw Grasshopper Pie: Add a few drops pure peppermint extract, as well as some cacao nibs (or chocolate chips) to the filling.

Coconut Haupia (Traditional Hawaiian Coconut Pudding)

Coconut Haupia (Traditional Hawaiian Coconut Pudding)
photo by recipe author

Servings: 6-8 Preparation Time: 15-20 minutes

  • 2-4 tablespoons Coconut Cream Concentrate
  • 1-3/4 cup water
  • 5 tablespoons organic granulated sugar
  • 5 tablespoons organic cornstarch
  • 3/4 cup water

In a medium saucepan, cook coconut cream concentrate with 1-3/4 cups water over medium-low heat until warm and blended. In a separate small bowl, combine sugar and cornstarch stir in remaining 3/4 cup water, combining well.

Stir sugar mixture into coconut mixture and cook over low heat, stirring constantly, until thickened (approx. 5-6 minutes). Pour into an 8 inch square pan. Refrigerate until firm. Cut into squares and serve.

They Call This Cream Cheese Frosting Magic—Who Am I to Argue?

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

I’m probably supposed to tell you that cream cheese frosting made with powdered sugar is fine. But to be totally honest, I think it’s actually kind of terrible. I’m sorry, I really am. But you see I’ve been making a different kind of cream cheese frosting for a few years now, and the truth of the matter is that I can never go back.

Let me just lay out a few of the problems I have with the admittedly easier powdered sugar version:

  1. It’s kind of gloppy.
  2. By the time you’ve whipped in enough powdered sugar so that it spreads tolerably onto a cake, it’s far too sweet.
  3. Call me The Princess and the Powdered Sugar, but I find that the powdery stuff never really fully dissolves. A frosting made with powdered sugar always has a sort of gritty mouthfeel to me. Unpleasant.

For those reasons and more, a few years ago I started making cream cheese ermine, which is fluffy, slightly tangy, and just sweet enough. It has a texture somewhere between the rich cream cheese frosting you know and pillowy whipped cream. It spreads beautifully onto a cake, is firm enough to use between layers, and can even be used to pipe decorations (in case that’s something you are interested in doing).

So what is it? Ermine frosting is an old-school style of frosting. Sometimes called cooked frosting, boiled frosting, or flour frosting—and more recently dubbed magic or magical frosting—it’s made by bringing a mixture of flour, sugar, and milk to a boil on the stove. You whisk the mix together until it forms a thick, very unfrosting-like paste and keep going just for a minute or two to cook out the raw flour taste. It’s sort of like making a very stodgy pudding.

From stodgy pudding to whipped icing queen.

Photo by Joseph De Leo, Food Styling by Lillian Chou

In a classic ermine frosting—which, incidentally, was the original pairing for red velvet cake—that mixture gets chilled and then whipped with softened butter until it’s fluffy and light and bright white. That’s where the name comes from: Ermine is a breed of weasel that was once a popular choice for fur coats. Bright white, fluffy fur coats. I think the frosting is a better legacy.

In my version I sub out some of the butter for the titular cream cheese. I pour in a little vanilla and a smidge of almond extract too. The latter is totally optional, but it is a common ingredient in classic white frosting, and it offers a rounding boost of flavor.

Speaking of flavor, you can take this cream cheese frosting a number of directions, if you’d like. I recently made a batch and whipped ¼ cup of Dutch-process cocoa powder into it at the last minute. (It tasted like a chocolate mousse version of a Wendy’s Frosty and when I tell you that I could eat it by the spoonful, it is because I did so. Often.) I’ve also successfully swapped out half the milk for fruit juice (mango nectar is great) or a little less than half—about ½ cup—with jam (it’s blackberry for me, dawg). I’ve whipped other spices and extracts into it too. Basically, it’s the only frosting that I use anymore: for cakes, cookie sandwiches, whoopie pies, and any other frosting needs. (Does that include serving it as “mousse” at the end of an elegant dinner party? Not yet, but maybe!)

Perhaps I should interject here that I'm not the only person in love with this frosting. After my colleague Sonia Chopra made and tasted the cake I'm about to share with you, she confessed this: “As a lazy person I was deeply skeptical about the extra steps required to make this frosting it proved me wrong.”

Another colleague, Kendra Vaculin, also made the cake. Here's her full report: “This frosting is bonkers. It's so nice to frost with and doesn't have the graininess or overt sweetness I usually associate with cream cheese frosting. It's the ultimate frosting for cream cheese lovers.”

This frosting has become an essential partner for my all-time favorite dessert: my great grandmother’s carrot cake. Mamaw’s cake recipe is tender and moist, with a light sprinkle of cinnamon, nutty crushed pecans, and—surprise?—chopped maraschino cherries. It’s truly outstanding and the only change I’ve made to it over the years is to swap out those candy-sweet cherries for jarred sour cherries, which just makes the cake a little bit brighter.

Homemade Golden Syrup Recipe – How to Make Golden Syrup (Just 3 Ingredients)

Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.

Molasses, or dark treacle, has a richer colour than golden syrup, and a strong, distinctive flavour.

Buying golden syrup can be pretty expensive, but i am telling you, this recipe is super easy and is very cheap to make. It is very very easy to make at home. You can use this golden syrup in any baking recipes or any recipe that calls for golden syrup. It is a fool proof and very yummy syrup. It is a british product.

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 45 mins to 1 hour
Makes: more than 500 grams


Sugar – 100 grams / 1/2 cup
Sugar – 500 grams / 2 1/2 cup
Water – 4 tblspn
Boiling Water – 300 ml / 1 1/4 cup
Lemon – 1/2 a small lemon


Take a heavy bottom sauce pan, add 100 grams of sugar and 4 tblspn of water. Mix well.

Put it on heat and mix on low heat till sugar is completely melted.

Now cook this till the sugar caramelize. Dont stir, just swirl the pan. cook till it gets nice golden colour.

Now slowly add in boiling water and keep mixing. It will splatter be careful. Once you added all the water mix well so the sugar comes back to a boiling point.

At this point add in 500 grams of sugar and mix well. Keep mixing on a low heat till all the sugar is melted,.

Now add in lemon slice into the syrup and mix well.

Once all the sugar is melted, put the flame to a low simmer (very low low flame) and simmer this for 25 to 30 mins till the mixture thickens little.

The mixture will look watery but once it cools it will thickens.

Now strain syrup and put it in a clean dry heat safe container when it is still hot.

set aside to cool down completely.

Now if you check it will be thickened like a golden syrup.

cover it and store it in your shelf for many months.

There are some key point you have to keep on mind while making this,

1)When you are caramelizing the sugar dont stir it, else it will crystalize the sugar. Just swirl the pan.
2)When you are simmering the sugar for the final stage, cook it on a very very low heat.
3)Adding lemon is important, the citric acid in the lemon will prevent the sugar from getting crystalized.
4)If have over cooked the syrup and once it cools down, if it gets too thick than needed, dont worry, empty the sugar in a pan and add more boiling water and simmer for couple of mins.
5)Store this in a clean, dry heat safe jar in normal cupboard and not in fridge.

Cuban Sweets and Pastries

Discovered and conquered by Spanish colonists in the early 16th century, Havana has turned into a major religious center of Catholicism in the Caribbean. Although a communist regime is currently in power, many of the churches, cathedrals, and other religious buildings have been preserved and still give a glimpse of the city’s religious heritage.

The old Havana Cathedral, located in a. view more

Tour Duration: 2 Hour(s)
Travel Distance: 3.1 Km or 1.9 Miles

Havana has been the seat of Cuba’s ruling gentry for centuries. Today, you can walk the streets of Old Havana and explore its palaces to get a glimpse into the city’s royal past. Although these structures now serve Havana’s citizens and visitors, they still catch your eye (and your camera lens!) with their architecture and history.

Start your trip with the ornate Presidential Palace. view more

Tour Duration: 1 Hour(s)
Travel Distance: 2.1 Km or 1.3 Miles

Ever since Hemingway first visited Cuba in 1928 until his death in 1961, he felt an intense connection with the people and culture of Cuba. Hemingway lived at Hotel Ambos Mundos during the 1930s, and began, wrote, and finished several novels there. Today, you can see some of Hemingway's belongings in Room 511.

Hemingway was a frequent patron at El Floridita, famous for its daiquiris. view more

Coconut Cream Pie Recipe

Prep Time: 30 minutes
Cook Time: 20 minutes
Serving Size: 1 slice (80g)
Calories: 180 Calories


9-inch single layer pie crust

3 ⁄ 4 cup coconut milk, divided


Prepare single baked pie shell according to package instructions.

Combine milk, 1 ⁄ 4 cup coconut milk, 1 ⁄ 4 cup Truvia Cane Sugar Blend, and salt in heavy bottom saucepan (a pan that is thicker at the base) and bring slowly to a boil.

Pour remaining 3 ⁄ 4 cup coconut milk into a separate bowl and stir in cake flour, corn starch, whole egg, and egg yolk. Beat until smooth.

Pour about 1 ⁄ 4 cup of the boiling mixture into the egg yolks to temper them. Then gradually pour the egg yolks back into the boiling mixture while whisking. Stir until the mixture thickens.

Remove the mixture from heat and stir in the butter and vanilla.

Gradually add remaining Truvia Cane Sugar Blend to egg whites while beating until soft peaks form. Gently fold beaten egg whites into the hot mixture and mix until just combined.

Pour filling into a baked pie shell and sprinkle evenly with grated coconut.

Cool pie completely on wire rack and store refrigerated.

Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvia Cane Sugar Blend and vanilla extract.

Oh, and you can totally make an adult version of this ice cream by adding 1/4 cup of spiced rum to the mixture when you blend the ingredients.

No ice cream maker? No sweat.

You can make this without an ice cream maker, though it won’t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream mixture by hand, it’ll be denser and a little coarser, because you won’t be able to get as much air into it by hand. That said, here’s what to do:

1. Make the coconut ice cream mixture.
2. Pour it into a large, freezer-safe bowl.
3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric immersion blender). Return to the freezer.
4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.

Recipe Summary

  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 cup water
  • ½ teaspoon coconut extract
  • 1 (14 ounce) can sweetened cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 1 cup flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.

In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.

In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

"I always sprinkle sea salt on each side of the cod and refrigerate uncovered for a couple of hours or more. This removes excess moisture and firms up the fish. For breadcrumbs, I keep a tub of panko crumbs mixed with dried lemon peel as a base for fish. This helps add flavor."


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