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Coconut Cream Recipe

Ingredients

2 (20 ounce) cans coconut milk

1/2 can lemon-lime flavored carbonated beverage

1 (14 ounce) can cherry pie filling

6 fluid ounces pineapple juice

1 1/2 fluid ounces coconut cream liqueur

1 teaspoon coffee flavored extract

1 teaspoon peach preserves

Directions

In a blender, combine coconut milk, lemon-lime soda, pineapple juice, coconut cream liqueur, and coffee extract. Blend until smooth and pour into 4 tall glasses. Top with peach preserves.

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C'ust Muu writes:

⭐ ⭐ ⭐ ⭐

Very good, tangy recipe. I used half the recipe and it was plenty I felt left. However, I gave it 3 stars because I thought the crust was lovely but think how it would have looked if I left it as is. It is a delicate texture without clumping. I used olive oil instead of light brown, added the juice of half a lemon and two or three tablespoons of clove. I also cut down on the sugar by half when I added it in at the end. As it cooled down and got a little comfortable on the counter, I pushed it a bit up the sides and added a tiny pinch of nutmeg.
Nomo writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm not good at Instant Pot so I didn't know how to make it. I relied on the recipe on line and recommendations. It said to keep everything nice and blendy, but I actually added much less than instructions stated and let the flavours develop.
Recipe generated 2019-06-01 18:52:37 | 0 fresh recipes left | Github | Twitter