If you’re one of the millions of Americans who enjoys eating a bowl of cranberry cake, you may be tempted to make it for yourself.
But cranberry ice cream, cranberry pudding, or cranberry custard may be a bit too sweet for you, so don’t worry.
Instead, here are some simple dessert ideas for when you’re craving the stuff.
Coconut Milk Chocolate Covered Cucumber Cucumbers in Coconut Milk Cucumbine and Almond Cake Cucukella Cream Cake with Coconut Cream and Caramel Sauce 1 cup plain or coconut milk 1 large egg 1/2 cup sugar 2 tablespoons cinnamon 1 cup almond milk 1 cup shredded coconut 1/4 cup unsweetened cocoa powder 1/8 teaspoon vanilla 1/3 cup chopped pecans, finely chopped 1/5 cup coconut milk, chilled 2 cups chopped cranberries, peeled and diced 1 1/ 2 cups (8 ounces) unsweeten or light coconut yogurt, such as Feta or Cream of Wheat 1 cup chocolate chips, chopped 1 cup cranberries (fresh or frozen), chopped Directions Combine all ingredients except coconut milk in a small bowl.
Cool slightly before using.
For best results, stir in chocolate chips and cranberries before serving.
Coconut Ice Cream With Cranberry Cream Ice Cream 3 cups plain or low-fat chocolate chips 1/6 cup fresh cranberries 2 tablespoons vanilla 1 cup sugar 1/1 teaspoon salt 3 cups chilled coconut milk (or almond milk, if you prefer) 2 tablespoons coconut oil, melted 1/9 teaspoon vanilla extract 1/10 teaspoon cinnamon Directions Combine dry ingredients in a medium bowl and stir into coconut milk.
Stir into chocolate chips as desired.
For the best results using the coconut milk over the dry, stir into cranberries as desired and then ice cream.
Cranberry Pie With Cranberries Cranberry and Orange Ice Cream 1 cup regular or light cream 1 1 1⁄ 2 cups sugar 1 cup heavy whipping cream 2 tablespoons fresh lemon juice 1 cup frozen cranberries 1 cup chopped orange zest 1/ 4 cup unsalted butter Directions Combine frozen cranberry chunks and ice cream ingredients in medium bowl.
Add lemon juice and whipping cream and mix thoroughly until creamy.
For a more robust flavor, add orange zests and juice to ice cream mixture and continue mixing until desired consistency is reached.
Pineapple Pudding Pineapple Mango, Cranberry, and Chocolate Ice Cream This recipe for Pineapple Ice Cream is a simple one: Just add frozen pineapple chunks, orange zested and juice, and a pinch of salt.
Pour over ice cream and serve immediately.
Chocolate Cappuccino Cappucino Pudding This one is a bit more complex, as it involves an additional step: In a medium saucepan, melt chocolate chips in the microwave.
Add to ice Cream mixture and stir.
Coconut Coffee Cake Chocolate Cake With Coconut Cream Cheese Frosting Creme Brulee Cake with Orange Cream Cheese Cream and Lemon Frosting 1 cup whipped cream 1 cup coconut oil 1 cup powdered sugar 1 teaspoon vanilla flavor 1 cup chilled coconut Milk (or coconut yogurt) 1/ 3 cup chopped almonds 1/ 6 cup unsprouted cocoa powder, for making chocolate frosting 1/ 8 teaspoon cinnamon 1/ 9 teaspoon ginger, for adding the chocolate to cake Frosting: In bowl, whisk together powdered sugar and vanilla.
Add milk mixture and cream to creme brulee mixture, stirring until blended.
Frost in cake pan with the buttercream.
Pumpkin Pie With Pumpkin Spice Pecan Pie Pumpkin Pie with Pumpkin Spice Cream and Nutmeg Buttercream Pie 1 cup canned pumpkin, cut into 1/16-inch cubes 1 cup pumpkin puree 1 tablespoon sugar 1 tablespoon salt 1 teaspoon cinnamon, for garnish Place pumpkin, puree, and pumpkin buttercream in a saucepan over medium heat.
Reduce heat to low, stirring occasionally, until mixture reaches 160 degrees F (68 degrees C).
Cook mixture, scraping pan with a slotted spoon occasionally, for 10 minutes, stirring frequently, until pumpkin is soft and cooked through.
Remove pan from heat and stir in cinnamon.
Remove from heat.
Cool for 5 minutes and serve with whipped cream.
Coconut Coconut Chocolate Chip Cookies Coconut Cookie Dough Cookies with Coconut Chocolate Sauce Coconut chocolate sauce, cocoa powder and fresh lemon slices for dipping Chocolate Chips: In large bowl, mix coconut milk and powdered sugar.
In small bowl, beat egg yolks, vanilla and salt together until fluffy.
Pour into prepared bowl and spread over cookie dough.
Cover and chill for 30 minutes.
For thicker, thicker cookie dough, gently pat into an even layer, turning each side of dough several times.
Place cookie dough on baking sheet, and bake for 15 minutes, until edges are golden brown.
Remove cookie dough from sheet, flip and bake 10 more minutes, or until golden brown on the second side. Remove and