4 Simple New Year's Eve Desserts Ideas with an Island flair

Spend more time with your family and friends ringing in the New Year and less time in the kitchen, by trying these quick and simple dessert ideas that have a bit of an Island flair. These great tasting desserts have one thing in common…the JCS Coconut Milk, which offers an array of benefits, one which will include your desserts being completely devoured before the ball drops.

JCS Coconut Flan

Ingredients: Yields 6

-3/4 cup white sugar
-3/4 cup whole milk
-1 cup JCS Coconut Milk
-1/2 can evaporated milk
-1/2 can sweetened JCS Condensed Milk
-1/2 tsp. JCS Vanilla Flavoring
-3 eggs

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 6 (4-ounce) ramekins.
2. Melt sugar in a large skillet over low heat, stirring constantly, until browned then, divide caramel equally among the ramekins and allow to cool.
3. Combine whole milk, coconut milk, evaporated milk, sweetened condensed milk, and vanilla flavoring in a saucepan over low heat. Stir until steam can be seen.
4. Whisk 3 eggs together in a bowl; slowly pour beaten eggs into the warm milk mixture, whisking constantly until the custard is combined.
5. Place ramekins in a casserole dish and fill with boiling water to reach halfway up the sides of the ramekins. Divide custard evenly among ramekins, over the caramel sauce, about 1/2 inch from the top. Cover casserole dish tightly with foil. Bake in the preheated oven until the custard is set, about 1 hour.
6. Remove ramekins from the water and cool to room temperature. Refrigerate for a few hours.
7. Place a plate over the top of the ramekin and flip to release the flan onto the plate, caramel side up. Top with whip cream and serve. 

Coconut Balls 

Ingredients: Yields 12

-1 ¾ cups unsweetened shredded coconut, divided
-2 tsp. JCS Coconut Oil
-3 tbsp. maple syrup
-2 tbsp. JCS Coconut Milk
-1/2 tsp. JCS Vanilla flavoring
-1/2 tsp. ground cinnamon
-1/8 tsp. sea salt

Preparation:

1. Place 1 cup of shredded coconut in a food processor along with the coconut oil. (Process until it becomes paste-like)
2. Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and mix well.
3. Add 1/2 cup of shredded coconut and pulse until just combined.
4. Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut.
5. Refrigerate for at least an hour and up to 5 days. Bring to room temperature before eating.

Coconut Milk Pudding

Ingredients:

-1/3 cup sugar
-2 egg yolks
-1 can JCS Coconut Milk
-2 tbsp. coconut cream
-2 tbsp. flour
-1 tbsp. cornstarch
-Pinch of salt
-1 teaspoon JCS Vanilla flavoring
-1/2 cup sweetened coconut flakes (optional)

Preparation:

1. Combine sugar and egg yolks in the bowl of a stand mixer. Whisk until fluffy.
2. Combine coconut milk and coconut cream in saucepan. Heat on low and remove from heat when mixture starts to steam.
3. Add flour and cornstarch to egg mixture and whisk well.
4. With mixer on low, add small amounts of hot coconut milk to the egg mixture to temper the egg. Keep adding milk until you have added all of it.
5. Pour mixture back into a pot over low heat and whisk until mixture has thickened. Stir in Vanilla flavoring.
6. Toast your coconut by cooking it over low heat until golden brown.
7. Mix toasted coconut in pudding or serve on top. Serve warm or refrigerate and serve cold

 Coconut Milk & Almond Muffins

Ingredients:

-1 1/2 cups all-purpose flour
-1 cup shredded coconut
-1/2 cup white sugar
-1/3 cup chopped toasted almonds
- 1 1/2 tsp. baking powder
- 3/4 tsp. orange zest
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup JCS Coconut Milk
-1/4 cup orange juice
-1/4 cup JCS Coconut Oil
-1 tsp. JCS Vanilla Flavoring

Preparation:

1.  Preheat oven to 400 degrees F. Grease a 12 cup muffin pan.
2. In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.
3. In a separate bowl, combine coconut milk, orange juice, coconut oil, and vanilla flavoring.
4. Add Milk mixture to flour mixture and stir. Transfer to the prepared muffin pan.
5. Bake 15 minutes in the preheated oven or until an inserted toothpick comes out clean
6. Cool and serve.