Culinary Use for Coconut Paste?

[JoNorvelleWalker]

As a result of a failed attempt at coconut gelato I have a batch of (for lack of a more precise term) coconut paste:

 

http://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/?p=2019595

 

 

The stuff is wonderfully delicious and at refrigerator temperature about the consistency of ice cream or lard.  Like coconut marzipan but perfectly smooth.  Any ideas what I can use it for...besides eating out of the pot?

[jmacnaughtan]

You could use it anywhere you'd use pâte d'amandes, like a Genoa bread (pain de Gênes).

[JoNorvelleWalker]

But it would melt when heated.

[Lisa Shock]

You could use it instead of cream in a sauce.

[jmacnaughtan]

But it would melt when heated.

 

If it's used in a cake batter, that shouldn't be an issue.

[Franci]

Coconut paste as in coconut manna or butter? I use it to make some cherry bars and it's quite delicious!

[pastrygirl]

I don't know, but I'd like to help you eat it.

[Ozcook]

I use coconut butter as a spread on my morning muffin. Yum!

[JoNorvelleWalker]

After work one of my friends confided that her breakfast was the same every day:  coconut butter with honey on toast.

 

My material is not quite the same as coconut butter as it is coconut butter homogenized (per MC@H)  with sugar, xanthan gum, and tapioca starch.

 

I'm having some at the moment with a slice of cake and a glass of milk.  It sounds somewhat similar to Franci's cherry bars.

[JoNorvelleWalker]

And having eaten all that I feel rather ill.

[SylviaLovegren]

Could you make your own Mounds bars?  Yum.