Posts tagged coconut milk
Creamy Pumpkin Cheesecake with Salted Caramel and Brown Butter Pecan Crust

You won’t find a pumpkin cheesecake as creamy, silky, decadent and with an amazing balance of flavors as this one! Every bite is pure bliss. Did I mentioned this is the creamiest pumpkin cheesecake? Just making sure you know! Everyone around you will be raving over this cheesecake!

You may be thinking, what makes this pumpkin cheesecake so special, among the zillion other pumpkin cheesecakes out there?

Well, for starters, this cheesecake calls for 5 boxes of cream cheese, 5 eggs and 2 extra yolks, and I’m not even flinching here. It has a full cup of pumpkin purée and I wanted the pumpkin to shine and not to be masked with other flavors. That’s why I used some brown sugar and a pinch of nutmeg, these two together pushed upfront the pumpkin…

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Mallorca Bread Buns

These mallorcas are so light, puffy, fluffy and anything you might think could describe eating a sweet cloud! They’ll melt in your mouth, especially when warm or toasted. Traditionally these are served with confectioner’s sugar on top, but read below where I share other delicious ways for serving, including my favorite, toasted with butter and cinammon-sugar. So many ways to use this traditional Puerto Rican bread! I’m sure you’ll love this mallorca bread recipe!

If you haven’t heard about mallorcas before you might be wondering, what the heck are mallorcas? And I got you in here! Mallorcas are a Puerto Rican sweet bread that’s eaten mostly…

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Black Forest Chocolate Tart

This black forest chocolate tart is the lazy version of the classic Black Forest Cake. I just used cherry jelly between two layers of semi-sweet and dark chocolate ganache. I also used dark cocoa powder for the crust to create an intense chocolate experience that wasn’t overly sweet! This tart is simple but still luscious and decadent in every bite!

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Super Soft Baked Donuts with Cherry Jam Swirl

I love having preserves, jellies and jams around. They are such a life saver! Beyond the typical smear over a warm toast in the morning, you can use them in so many recipes, and that’s including savory ones. You can use them to fill a cake or cupcakes. They can dress up a simple pound cake with fresh fruits. You can fill mini hand pies or use some as a base for a larger pie. You can use them to add a note of sweetness to some spicy noodles or to glaze a roasted chicken…

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Easy Chocolate Raspberry Shortbread Bars

These chocolate raspberry shortbread bars are so simple and easy to make, I’m sure you are going to make them in repeat! The shortbread is thick and buttery, the raspberry layer bursts with lots of flavor and it’s the perfect contrast to the super smooth chocolate layer on top, which is made with our star ingredient, coconut milk. Yes! The chocolate ganache on top is made with coconut milk! And you will discover in this post how to incorporate coconut milk in your every day recipes.

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Tres Leches with Coquito

It’s been a while since my last tres leches cake. And since you guys loved so much my coquito recipe I guess I will put the two together in one amazing recipe. That's how this tres leches made with coquito came to be. Swap coquito for eggnog and you have an eggnog tres leches. It has a sponge but still super soft cake soaked in sweetened condensed milk, evaporated milk and, you guessed it, coquito!! Even if you would think the pistachios and blueberries are pure decorative, they both bring a nice texture and contrast to this smooth rich cake.

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