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Regina C
Regina C • 2 years ago

Coconut Creme Cake - yellow cake made per directions, 15 ounce can of Cream of coconut, large can sweetened condensed milk, pour all over the top of the warm cake. When cool, ice cake with Cool Whip and coconut shavings.

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Thai iced tea. 8 cups Water 1 cup Loose Thai Tea 1 teaspoon Vanilla ¾ cups Sweetened, Condensed Milk Preparation Instructions: Note: If sweetened condensed milk is too sweet for you, you can use evaporated milk or cream instead and just sweeten the tea before adding the milk. If you are lactose intolerant, you can sweeten the tea with sugar and add soy milk instead. Just be sure to add the sugar after the tea has steeped. Agave nectar works just fine, too. In a medium-sized pot, bring the water to a boil. Add the loose tea and vanilla and remove from heat. Be sure to stir so that all leaves have been submerged in the water. Allow to steep for about ten minutes. Strain the tea in a pitcher using a mesh strainer and place in the fridge to cool. (If adding sugar, do so at this time and stir till sugar has dissolved. See note below.) When ready to serve, fill glasses with ice to the top. Pour in the tea until the cup is 3/4 full of liquid. Add a few tablespoons of the sweetened condensed milk. Leave a straw or a spoon so that each person can mix it on their own. Enjoy! Note: If you are not using sweetened condensed milk, then I recommend you use about 1/2 cup of sugar, adding more to taste.

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