Corinthian Distributors

Ranch dressing with a twist! We love using Davao's coconut milk to make a ranch dressing for salads or as a dip for veggies! ~Ranch Dressing with Coconut Milk~ Serves 10... Prep time: 10 minutes, plus 30 minutes in refrigerator Ingredients: - 1/2 cup mayonnaise or greek yogurt - 1/2 cup Davao's coconut milk - 1 teaspoon onion powder OR 1 tablespoon white onion, minced finely - 1 teaspoon garlic powder OR 1 clove garlic, minced finely - 1 teaspoon dried dill OR 1 tablespoon minced fresh dill - 2 teaspoons dried parsley OR 2 tablespoons minced fresh parsley - 1 tablespoon dried chives OR 3 tablespoons minced fresh chives - 1 green onion, sliced thinly - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 teaspoons apple cider vinegar Directions: 1. Combine all ingredients in a bowl, whisk together until smooth. 2. Transfer to a bottle or jar for storage, and refrigerate for at least 30 minutes before serving, or longer if using dried herbs.

This Creamy Tuna Noodle Casserole is very satisfying. A quick family dinner made with tuna, pasta, corn and cheese, so easy! ~ Creamy Tuna Noodle Casserole ~ serves 6... prep time: 10 minutes, cook time 20 minutes Ingredients: - 14oz (400g) small pasta - 3 tbsp butter - 1/3 cup plain flour - 2.5 cups milk - 2.5 cups shredded cheese (cheddar is recommended) - salt and pepper to taste - 2 cans Bolinao's Best tuna, drained and flaked - 1 cup corn niblets, fresh, frozen or canned - 3 tbsp fresh chopped parsley Instructions: 1. Bring a large pot of water to boil, and cook pasta according to package instructions until done, then drain the noodles. 2. While pasta is cooking, melt butter over medium heat in a pan. Add flour and keep stirring for 2 minutes to cook the flour. 3. Slowly whisk in the milk, then cook while stirring until thickened - about 5 minutes. Add the cheese and stir until melted. Remove cheese sauce from heat. 4. Season sauce with pepper and salt, stir in cooked pasta and corn. 5. Add drained tuna and stir. Top with parsley and serve. Enjoy!

Here's our #recipe for a delicious corned beef shepherd's pie, topped with creamy, cheesy mashed potatoes. ~ Corned Beef Shepherd's Pie ~ serves 3 prep time: 20 minutes, cook time 50 minutes... Ingredients Mashed Potatoes: -1 lb potatoes peeled and quartered, about 4 medium-sized potatoes -1/3 cup milk -2 Tbsp butter -Salt and pepper to taste Corned Beef Filling: -2 Tbsp butter or oil -1 cup onion diced - 1 cup peeled carrot, diced small -1 tsp Worcestershire Sauce -1 cup chicken or beef broth -2 Tbsp fresh parsley finely chopped -1/4 tsp dried thyme -12oz can Palm Corned Beef -Salt and freshly ground pepper to taste -1/2 cup cheddar cheese shredded Instructions 1. Make the mashed potatoes: Add peeled, cut potatoes to a large pot of cold water. Add salt to the water. Bring to a boil over high heat and cook until potatoes are tender, 10-20 minutes. 2. Meanwhile, heat milk and butter in a small saucepan over low heat until warm. Drain then return potatoes to the pot or a bowl Add warm milk/butter mixture and mash potatoes until smooth. Add salt and pepper, to taste. 3. Preheat the oven to 400F. 4. Make the filling: Heat 2 Tbsp butter or oil in a large skillet over medium heat. Add the onions and carrots, cook until softened and starting to turn golden. Add the Worcestershire, broth, parsley and thyme to the skillet. Simmer over medium heat until liquid reduces by half. Add the corned beef and reduce heat slightly. Simmer 3-4 minutes or until there is only a bit of liquid left in the mixture. Taste and add additional salt and pepper if needed. 5. Spoon filling into a baking dish (approximately 8"" round or square). 6. Spoon mashed potatoes over-top in an even layer. Top with shredded cheese. 7. Bake in preheated oven for about 30 minutes, or until filling is heated through and bubbling, and top is golden.

Top your favourite chilli recipe with something crunchy and delicious! Baliwag pork rinds are the perfect addition

Make a satisfying tuna salad without mayonaise! Just add chopped crisp veggies like celery and peppers, a bit of red onion, fresh parsley or cilantro, and mix in some creamy avocado. Such a tasty lunch made with Bolinao's Best Tuna.

We love the pure fruit flavour of Old Manila fruit spreads. Mango, Pineapple-Coconut, and Guava - made from all natural ingredients!

Try making this easy coconut flan - so delicious! ~Creamy Coconut Flan~ Prep time: 20 minutes, Cook time: 50 minutes Serves 6-8... Ingredients: - 1 cup sugar - 1 (15 oz.) can Davao's coconut milk - 1 (12 oz.) can condensed milk - 1 (8oz.) can evaporated milk - 5 eggs - 1 teaspoon vanilla extract - 1/2 cup shredded coconut flakes - 1/4 cup coconut liqueur (for extra coconut flavour) Instructions: 1. Preheat oven to 350 degrees. 2. Prepare a water bath by placing an 8-inch round cake pan in a 139 baking pan. Fill outer dish with hot water to inch depth. 3. Heat sugar in small sauce pan over medium heat, stirring constantly until melted and golden brown; Pour sugar into the 8-inch pan. Remove 8-inch pan from the water bath; working quickly, swirl melted sugar around bottom and sides of the round pan to coat. Return this dish to the water bath. 4. In a blender, combine coconut milk, condensed milk, evaporated milk, eggs, coconut liqueur and vanilla. Pour the mixture into the 8-inch pan. 5. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wired wrack for about 30 minutes. 6. Run a knife around the edges of the pan. Place a serving plate over the round pan, hold tightly and quickly flip them over to avoid spilling, so the plate is on the bottom. Gently shake the pan to release the flan if needed. Top flan with coconut flakes. Refrigerate for about 2 hours, then serve.

The perfect crunchy topping for your warm bowl of chili - Baliwag pork rinds!

Pineapple Coco Rhum Ice Cream Sundaes! ~Serves 4~ Ingredients:... - 1/2 cup Old Manila Pineapple Coco Rhum Spread - 1 pint ice cream (vanilla or coconut are both delicious) - 1 small can diced pineapple in juice - 1/4 cup shredded coconut Instructions: 1. Scoop ice cream into four bowls and top with diced pineapple. 2. Add spoonfuls of Pineapple Coco Rhum Spread on top. 3. Sprinkle with shredded coconut. Enjoy!

Our twist on a classic Filipino stew - Beef Kaldereta! Tender meat and vegetables simmered in a spicy tomato sauce. Perfect for a family dinner or special occasion. ~ Beef Kaldereta ~ Serves 6 prep time: 15 mins, cook time: 1.5 hours... Ingredients: - 3 tbsp oil - 2 pounds stewing beef cut into cubes - 1 onion diced - 4 cloves garlic minced - 2 carrots, peeled and sliced - 1 tsp chili flakes - 3 bay leaves - 2 cups tomato sauce - 2 cups water - 1 or 2 red, green or orange peppers, diced - 1 or 2 potatoes, cut into cubes - cup Palm Liver Spread - cup shredded cheddar cheese - cup frozen peas - cup pitted green olives - salt and pepper to taste Instructions: 1. Heat oil to medium heat in a wide cooking pot. Salt and pepper the beef cubes and add to the pan when oil is hot. Cook beef until browned for about 5 minutes, turning once. 2. Add the onion and garlic, sauté for 3 minutes. Then add the carrots and sauté for 2 minutes more. 3. Add bay leaves and crushed pepper. Stir. 4. Add the tomato sauce and water and bring to a simmer. Add potatoes and peppers. Salt and pepper to taste. 5. Lower heat, cover, and cook for about one hour until beef is tender. 6. Add the liver spread and cheese, stir gently until sauce is thickened. 7. Add olives and peas, stir and continue to cook for a few more minutes. 8. Serve hot with rice. Enjoy!

Did you know you can make delicious whipped topping with coconut milk? Here's the quick recipe! 1. Chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.... 2. The next day, chill a large mixing bowl 10 minutes before whipping. 3. Remove the coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the thickened cream on the top, leaving the liquid behind (reserve for use in smoothies). 4. Place thickened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and mix until creamy and smooth - about 1 minute. 5. Use immediately or refrigerate - it will set more in the fridge the longer it's chilled. See more

Here's a tasty taco recipe for dinner tonight. We whipped up these delicious tacos using Palm Corned Beef! Prep time: 10 minutes Cook time: 15 minutes Serves 4-6... Ingredients: 2 Cans Palm Corned Beef 12 medium size flour or corn tortillas 2 ripe avocados Spice Mixture * 1 teaspoon chili powder * 1 teaspoon cumin * 1 teaspoon coriander * 1 teaspoon smoked paprika * 1 teaspoon granulated garlic * 1/4 teaspoon salt * 1/4 teaspoon black pepper Cabbage Slaw * 4 cups thinly shredded green or purple cabbage * teaspoon kosher salt * 1 cup chopped cilantro * cup fresh lime juice * 2 tablespoon olive oil Directions: 1. Place the shredded cabbage in a medium bowl. Toss with salt. Add the cilantro, lime juice, olive oil and toss well. Refrigerate until using. 2. Over medium heat in a skillet, sauté corned beef with spice mixture until browned and spices are fragrant, about 10 minutes. 3. Heat the tortillas on the grill or a dry frypan, brushing with olive oil if you prefer, 30 seconds per side. 4. Assemble tacos by placing corned beef in the tortillas, top with cabbage slaw and avocado slices. Garnish with extra lime and cilantro. Enjoy!

This delicious soup is quick enough to make on any day of the week! ~Chicken, Coconut and Lime Soup~ Prep time 30 mins, Cook time 30 mins Serves 4-6... Ingredients: 2 lbs boneless skinless chicken thighs or breasts 1 Tbsp olive oil 1 small yellow onion, diced 3 fresh garlic cloves, chopped 3 carrots, peeled and sliced 3 celery stalks, sliced 1 fresh lime, juiced 1-2 jalapeños (depending on your heat preference), seeded and sliced 1 (14.5oz) jar fire roasted tomatoes 2.5 cups chicken broth 1 can unsweetened Davaos coconut milk salt and pepper, to taste Garnishes: fresh parsley or cilantro 1 small avocado, sliced sliced or diced fresh jalapeños fresh lime slices Instructions: 1. Heat oil in a large stockpot over medium-high heat. 2. Add in onions, garlic, carrots, celery, and sauté for about 5 minutes. 3. Stir in tomatoes, broth, jalapeño, lime juice, and chicken. Bring to a boil, then lower the heat to low, cover, and simmer until chicken is cooked through about 20 minutes. 4. Remove pot from the heat, take the cooked chicken out of the pot, shred chicken and set aside. 5. Add coconut milk into your soup pot. Blend the soup until creamy with an immersion blender. 6. Return chicken to soup pot, and stir well. 7. Season with salt and pepper to taste and add toppings of choice. #soup #recipes

These easy jam tarts will become a family favourite! Make them in less than half-an-hour if you use ready-made pastry. And we love the pure fruit flavour of Old Manila fruit spreads. Mango, Pineapple-Coco-Rhum, and Guava made from all-natural ingredients. ~ Easy Jam Tarts ~... Makes 12 tarts Prep time 15mins, cook time 12mins Ingredients: - 12 small frozen tart shells (or make your own dough) - Old Manila Fruit Spread Directions: - Preheat oven to 375 degrees F. - Thaw frozen tart shells according to package instructions, about 10 minutes at room temperature. - Lightly prick the bases of tarts with a fork. - Fill each tart shell with one tablespoon of fruit spread, no more than half full or it will bubble over. - Place filled tarts still in their aluminum shells on a sheet pan and bake for 10-12 minutes - Let cool completely on a wire rack, and enjoy. #recipe #jamtarts

Summer time might be gone - but ice cream time is forever! Coconut jelly, palm fruits and coconut sport served with shaved ice drizzled with a little evaporated milk, and a scoop of ice cream. Yum!

A delicious cool drink - learn to make this café favourite at home! ~ Coconut Iced Tea ~ Serves 4-6 ... * 4 black tea bags * 4 cups water * 3/4 cup granulated sugar * 1 cup Davao's coconut milk * 2 whole anise stars * 1 green cardamom pod , smashed * 2 whole cloves * ice 1. Bring water to boil and add the tea bags, sugar, anise stars, cardamom pod and cloves. Stir until sugar dissolves. Gently boil tea for about 3 minutes. Remove from heat. 2. Allow tea to steep for at least 30 minutes and cool. The more concentrated the tea flavour the better, up to two hours for maximum flavour. 3. Remove the tea bags and spices. 4. If made ahead of time, leave the tea chilling in the fridge. 5. Fill glasses with ice and pour in tea, leaving enough room to fill the rest of the glass with coconut milk. Stir and enjoy! #coconut #icedtea #dairyfree

Try this light and delicious dish with zucchini noodles! ~ Coconut Zucchini Noodles ~ Serves 3-4 Prep time 15 minutes, Cook time 15 minutes... Ingredients: Kosher salt 2 Tbsp.coconut oil or vegetable oil 1 small red onion, thinly sliced 4 garlic cloves, thinly sliced 1inch piece ginger, peeled, finely grated 1 tsp. ground turmeric 1 tsp. coarsely ground black pepper 1 13.5-oz. can Davao's unsweetened coconut milk 1 tsp. honey 1 Tbsp. fish sauce Handful of cilantro for garnish 1-2 Zucchini, spiralled Directions: - Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes. Drain and rinse under cold water. - Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and cup water. Bring to a simmer; cook until flavours come together, about 5 minutes. - Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with cilantro and more pepper. Also delicious with added shrimp or chicken.

This soy sauce marinade is delicious - for chicken, tofu or any protein! Ingredients: - 1 cup Coconut Brand Soy Sauce - 5 cloves minced garlic... - 30g fresh ginger, minced - 2 tsp chili flakes - 1/2 cup brown sugar Method: 1. Mix all ingredients together in a large bowl. 2. Add your protein - chicken wings are shown here - and stir well to coat. 3. Marinate up to 24 hours for chicken, 5 hours for tofu. 4. Ready to cook, any method you like.

Nachos warm from the oven at home! With cheese, olives, red peppers, cilantro, green onion, sour cream... and Baliwag Pork Rinds substituted for tortilla chips

Coconut Rice Krispie Squares We switched up a traditional recipe, with absolutely delicious results! Prep: 10 mins, Fridge time: 1 hour Servings: 8 squares... Ingredients: 1 cup Pan de Manila Coconut Spread 2 cups puffed rice cereal 1/2 cup shredded coconut (optional) Directions: 1. Grease a 48 inch pan. 2. Microwave the coconut spread in a large bowl for 30-second intervals until warm and melted, stirring in between. Be careful not to overheat and burn. 3. Add the rice cereal to the bowl, stirring until evenly coated with coconut spread. 4. Press the mixture into the pan. Sprinkle with shredded coconut (if using). 5. Refrigerate for one hour. Cut and serve.

Cassava Cake! We have a deliciously creamy, coconutty, easy recipe for you. ~Cassava Cake~ Serves 10-12 Prep time 15 minutes, cook time 1 hour... Ingredients (cake): - 1 tbl butter or margarine - 1 and 1/2 can Davao's Coconut Milk (600ml total) - 1 300ml can sweetened condensed milk - 16oz frozen grated Cassava - defrosted - 2 egg yolks - 1/4 cup sugar - 1 cup desiccated coconut Ingredients (custard topping): - 1/2 can Davao's Coconut Milk (200ml) - 1/2 can sweetened condensed milk (150ml) - 2 egg yolks Directions: 1. Grease a rectangular baking pan with the butter and preheat oven to 375F 2. In a large bowl mix all the cake ingredients with a whisk or spoon until well combined and smooth. Pour into baking pan. 3. Cook the cake until fairly firm but not browned, about 45 minutes, then remove from oven. 4. In a small bowl, mix custard topping ingredients with a whisk, and gently pour over the cake to completely cover it. 5. Cook at 375F for about 15 minutes until custard is firm and golden. 6. Enjoy! Cassava Cake can be eaten warm, but is best cooled in the refrigerator and then sliced. #recipes #cassavacake #coconut #glutenfree

Everything you need to get a delicious dinner on the table fast!

A delicious recipe for lunch or dinner - enjoy all the freshness of this hearty salad! ~Tuna Nicoise Salad ~ Serves 4 Prep time 20 mins, Cook time 20 mins... Ingredients: 1 pound small potatoes 1 can of Bolinaos Best Tuna 3 tablespoons chopped fresh parsley 1 pound green beans 1 avocado 2 cups fresh spinach cup olives 3 tablespoons chopped fresh dill 2 to 4 soft-boiled or hard-boiled eggs salt and pepper Vinaigrette: 3 tablespoons apple cider vinegar 1 tablespoon honey 1 tablespoon dijon mustard 2 garlic cloves finely minced or pressed 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup extra virgin olive oil Instructions: - Place potatoes in a pot of cold water and bring them to a boil. Boil for 10 to 15 minutes, until the potatoes are fork tender. Drain and place in a large bowl. Drizzle with olive oil, sprinkle with a pinch of salt and pepper, add parsley and stir. - While the potatoes are boiling, bring a pot of salted water to a boil. Add the green beans and cook for 3 minutes. Remove the beans and immediately place them in an ice bath to stop them cooking, and keep them green. - In a small bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. Dressing can keep in the fridge for up to a week. - To assemble the salad, place the spinach and green beans on the plate. Drizzle with a bit of the dressing and toss well. Arrange the potatoes, olives and sliced avocado on top. Drizzle with more dressing, chopped dill, and salt and pepper to taste. - Top the salad with eggs and tuna. Enjoy! #tunasalad #recipe #saladrecipe

Tender, juicy beef and onions for dinner tonight. Try our easy recipe! ~ Quick Sautéed Beef and Onions ~ Serves 4 Prep time 10 minutes, cook time 20 minutes... Ingredients: - 2 lbs whole steak - 2 tablespoons vegetable oil - 4 bay leaves - 1 large sweet white onion, or 2 small - 1/2 teaspoon salt - juice from 1/2 a juicy lemon, about 1/4 cup - 1/4 cup Coconut Brand premium soy sauce Directions: 1. Cut steak into thin slices. Cut onion into 1/2 inch rings. 2. Heat 1 tablespoon oil in a frying pan. Add the bay leaves and fry for 1 minute. Add the onion slices and 1/2 cup water. Cover and simmer on low heat, 5 minutes. Transfer onions to a serving plate, but leave the liquid in the pan. Onions should be still firm but will now be mild in flavour. 3. Heat liquid in pan for 2 minutes, add soy sauce and stir. Turn off heat and add lemon juice. Pour the sauce into a bowl. 4. Wipe the pan with a paper towel. Add remaining oil and heat on medium/high heat. Sprinkle slices of beef with salt and add to the hot pan. Fry without moving the beef slices for 2 minutes. Turn them over and cook 1 minute more. Remove the beef to the plate with the onions. 5. Turn heat to low, add the sauce back to the pan and heat for about 1 minute. Pour warm sauce on top of onion and steak slices. Ready to serve.

Serve up some salty, yummy Baliwag Pork Rinds for game day!

Summer's not over yet! Make refreshing ice pops with just two ingredients. Berries + LIPA Coconut Drink! Ingredients: 1 can LIPA coconut drink 1 cup fresh or frozen berries (we used blueberries)... Popsicle moulds Directions: 1. Wash berries and cut into smaller pieces if desired. 2. Layer berries in the popsicle moulds, filling them half full. 3. Pour in coconut drink to the top and freeze for about four hours, or until completely frozen. Enjoy!

Tasty waffles - with a twist! Switch up maple syrup for Pan de Manila Coconut Spread Just warm a little coconut spread in the microwave for 5 seconds at a time so as not to burn it, stir and serve! Did you know Pan de Manila Coconut Spread contains only coconut milk, sugar, and young coconut? No artificial ingredients - just great taste.

The ultimate summertime treat Coconut jelly, palm fruits and coconut sport served with shaved ice drizzled with a little evaporated milk, and a scoop of ice cream. Yum!

This soy sauce marinade is so delicious - for chicken, tofu or any protein! Ingredients: - 1 cup Coconut Brand Soy Sauce - 5 cloves minced garlic... - 30g fresh ginger, minced - 2 tsp chili flakes - 1/2 cup brown sugar Method: 1. Mix all ingredients together in a large bowl. 2. Add your protein - chicken wings are shown here - and stir well to coat. 3. Marinate up to 24 hours for chicken, 5 hours for tofu. 4. Ready to cook, any method you like!

Sharing our #recipe for a delicious corned beef shepherd's pie, topped with creamy, cheesy mashed potatoes. ~ Corned Beef Shepherd's Pie ~ serves 3 prep time: 20 minutes, cook time 50 minutes... Ingredients Mashed Potatoes: -1 lb potatoes peeled and quartered, about 4 medium-sized potatoes -1/3 cup milk -2 Tbsp butter -Salt and pepper to taste Corned Beef Filling: -2 Tbsp butter or oil -1 cup onion diced - 1 cup peeled carrot, diced small -1 tsp Worcestershire Sauce -1 cup chicken or beef broth -2 Tbsp fresh parsley finely chopped -1/4 tsp dried thyme -12oz can Palm Corned Beef -Salt and freshly ground pepper to taste -1/2 cup cheddar cheese shredded Instructions 1. Make the mashed potatoes: Add peeled, cut potatoes to a large pot of cold water. Add salt to the water. Bring to a boil over high heat and cook until potatoes are tender, 10-20 minutes. 2. Meanwhile, heat milk and butter in a small saucepan over low heat until warm. Drain then return potatoes to the pot or a bowl Add warm milk/butter mixture and mash potatoes until smooth. Add salt and pepper, to taste. 3. Preheat the oven to 400F. 4. Make the filling: Heat 2 Tbsp butter or oil in a large skillet over medium heat. Add the onions and carrots, cook until softened and starting to turn golden. Add the Worcestershire, broth, parsley and thyme to the skillet. Simmer over medium heat until liquid reduces by half. Add the corned beef and reduce heat slightly. Simmer 3-4 minutes or until there is only a bit of liquid left in the mixture. Taste and add additional salt and pepper if needed. 5. Spoon filling into a baking dish (approximately 8" round or square). 6. Spoon mashed potatoes over-top in an even layer. Top with shredded cheese. 7. Bake in preheated oven for about 30 minutes, or until filling is heated through and bubbling, and top is lovely and golden.

This easy coconut flan is a delicious summer treat. ~Creamy Coconut Flan~ Prep time: 20 minutes, Cook time: 50 minutes Serves 6-8... Ingredients: - 1 cup sugar - 1 (15 oz.) can Davao's coconut milk - 1 (12 oz.) can condensed milk - 1 (8oz.) can evaporated milk - 5 eggs - 1 teaspoon vanilla extract - 1/2 cup shredded coconut flakes - 1/4 cup coconut liqueur (for extra coconut flavour) Instructions: 1. Preheat oven to 350 degrees. 2. Prepare a water bath by placing an 8-inch round cake pan in a 139 baking pan. Fill outer dish with hot water to inch depth. 3. Heat sugar in small sauce pan over medium heat, stirring constantly until melted and golden brown; Pour sugar into the 8-inch pan. Remove 8-inch pan from the water bath; working quickly, swirl melted sugar around bottom and sides of the round pan to coat. Return this dish to the water bath. 4. In a blender, combine coconut milk, condensed milk, evaporated milk, eggs, coconut liqueur and vanilla. Pour the mixture into the 8-inch pan. 5. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wired wrack for about 30 minutes. 6. Run a knife around the edges of the pan. Place a serving plate over the round pan, hold tightly and quickly flip them over to avoid spilling, so the plate is on the bottom. Gently shake the pan to release the flan if needed. Top flan with coconut flakes. Refrigerate for about 2 hours, then serve.

Make a delicious corned beef hash with Palm Corned Beef. Just add potatoes, tomatoes and onion - and a nice egg on top!

We love the pure fruit flavour of Old Manila fruit spreads. Mango, Pineapple-Coconut, and Guava - made from all natural ingredients, delicious!

Sweet, creamy and cool treats done right! Coconut jelly, palm fruits and coconut sport served with your favourite ice cream, shaved ice and a little condensed milk

Chicken curry made with coconut milk is so delicious! We love Davao's coconut milk for this easy recipe! ~ Chicken Coconut Curry ~ Serves 4... Prep time: 15 minutes, cook time: 40 minutes Ingredients: - 2 tablespoons oil - 6 garlic cloves, peeled and crushed - 1 medium onion, chopped - 2-inch long fresh ginger root, peeled and sliced - 2 tablespoons yellow curry powder - 2 teaspoon ground turmeric - 1 sweet potato, peeled and chopped into cubes - 3 to 4 cups cooked chicken thighs, cubed - 1 and 1/2 cans coconut milk plus 1/2 can water (use 14 oz can for measurement) - 2 tablespoons ponzu sauce - 1 large red bell pepper, chopped - 1 tablespoon brown sugar or honey - salt and pepper, to taste - cilantro for garnish Instructions: 1. Heat the oil in a large, heavy cooking pot with a lid. Sauté the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir. 2. Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, ponzu sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender. 3. Add the chopped bell peppers and the brown sugar or honey. Cook for another 5 minutes or until the peppers are heated through. Add more water if the sauce becomes too thick. Adjust the seasoning if desired. Garnish with chopped cilantro. Enjoy!

A refreshing summer treat delicious LIPA coconut drink over ice!

Coconut jelly, palm fruits and coconut sport These sweet toppings are perfect for your summer desserts - in fruit salad, or with a combination of ice cream and shaved ice. So refreshing!

Pan de Manila Coconut Spread is delicious on warm toast! Add a little sea salt for that salty/sweet combo we love Did you know Pan de Manila Coconut Spread contains only coconut milk, sugar, and young coconut? No artificial ingredients - just great taste.

Here's a tasty taco recipe for you! Prep time: 10 minutes Cook time: 15 minutes Serves 4-6... Ingredients: 2 Cans Palm Corned Beef 12 medium size flour or corn tortillas 2 ripe avocados Spice Mixture * 1 teaspoon chili powder * 1 teaspoon cumin * 1 teaspoon coriander * 1 teaspoon granulated garlic * 3/4 teaspoon kosher salt * teaspoon sugar * teaspoon chipotle powder * teaspoon smoked paprika Cabbage Slaw * 4 cups thinly shredded green or purple cabbage * teaspoon kosher salt * cup chopped cilantro * cup fresh lime juice * 2 tablespoon olive oil Directions: 1. Place the shredded cabbage in a medium bowl. Toss with salt. Add the cilantro, lime juice, olive oil and toss well. Refrigerate until using. 2. Over medium heat in a skillet, sauté corned beef with spice mixture until browned and spices are fragrant, about 10 minutes. 3. Heat the tortillas on the grill or a dry frypan, brushing with olive oil if you prefer, 30 seconds per side. 4. Assemble tacos by placing corned beef in the tortillas, top with cabbage slaw and avocado slices. Garnish with extra lime and cilantro. Enjoy!

Strawberry, Coconut and Banana Smoothie #recipe - perfect for summer! Serves two Ingredients: 1 cup Lipa Coconut Drink 1 whole banana... 1/2 cup frozen strawberries 1/4 cup plain or vanilla yogurt of your choice A few ice cubes (optional) Instructions: 1. Add all ingredients to a blender, starting with the coconut drink so the blades are submerged in liquid. 2. Blend well, adding more coconut drink if the smoothie is too thick.

Great adobo starts with the best soy sauce! We love Coconut Brand soy sauce with extra rich flavour and colour you'll notice right away. ~ Chicken Adobo #Recipe ~ Prep time: 30 minutes, cook time 45 minutes Serves 4-6... Ingredients: 4 pounds bone-in chicken thighs (or legs) 1/4 cup soy sauce 6-8 cloves garlic, peeled and sliced 1/2 teaspoon peppercorns 1/3 cup white vinegar 3 bay leaves 2 tablespoons vegetable oil Directions: 1. Combine chicken, soy sauce, garlic, peppercorns, vinegar and bay leaves in a glass bowl. Cover and marinate in refrigerator for 30 minutes up to 3 hours. 2. Remove chicken from marinade, reserving liquid. Heat oil in a wide, heavy-bottomed skillet over medium heat. Add chicken including garlic and bay leaves. Cook for a few minutes each side until chicken skin is lightly browned. 3. Return marinade to the skillet with the chicken, bringing to a boil over high heat. Lower the heat, cover and simmer for 30 minutes, stirring occasionally. Remove lid and simmer until sauce is reduced and the chicken is tender, about 5 to 10 more minutes. Serve with steamed rice. #chickenadobo

Here's a refreshing coconut-orange cocktail you can make with or without alcohol Coconut Orange Refresher #Recipe Ingredients (serves 2):... - 1 can Lipa Coconut Drink - 1 large juicy orange - 2 ounces vodka or white rum (optional) Directions: - Cut 2 nice slices of orange for garnish. Juice the rest of the orange and divide between two large glasses. - Add 1 oz vodka or rum to each (if using). - Fill up each glass with Lipa coconut drink and stir. - Top with ice and add orange slice garnish. Enjoy!

Corned Beef with Fried Rice and Egg This tasty recipe is one of our favourites! Ingredients: (serves 2) 1 can Palm Corned Beef... 1/2 small onion, diced 2 cloves garlic, minced 2 tbsp. vegetable oil salt to taste 2 eggs For Fried Rice: 2 cups cooked rice 2 cloves garlic, minced 1 tbsp. vegetable oil 1/2 cup frozen peas Directions: 1. Corned beef: Heat 1 tbsp oil in a pan over medium heat. Sauté onion for 2 minutes until soft, add garlic and cook for 2 more minutes. Add corned beef and cook until heated through and flavours combined, about 5 minutes. Add salt to taste 2. Fried rice: Heat 1 tbsp oil in a pan over medium heat. Fry garlic until soft, about 2 minutes. Add the rice and peas, heat and stir until cooked about 5 minutes. Add salt to taste. 3. Eggs: Heat 1 tbsp oil in pan. Cook two eggs sunny side up. 4. Serve rice, corned beef and egg while warm, garnish with tomatoes if desired. #recipe #cornedbeef

Baliwag's pork rinds - a perfect crunchy snack for dipping, or with a refreshing beverage

We like to top our brownies with this tasty treat Did you know Pan de Manila Coconut Spread contains only coconut milk, sugar, and young coconut? No artificial ingredients - just great taste.

Here's an easy pork tenderloin #recipe for you. The soy marinade makes it so delicious ~Roasted Pork Tenderloin with Soy Sauce Marinade~ Prep time: 15 minutes, Cook time: 50 minutes Serves 4... Ingredients: 1 Pork Tenderloin 2 cloves garlic, finely minced 1/4 cup Coconut Brand Premium soy sauce 1/4 cup rice vinegar 2 tablespoons brown sugar, lightly packed 1 tablespoon sesame oil 1/4 teaspoon ground black pepper Instructions: 1. Place all ingredients (except pork tenderloin) into a large bowl. Whisk to combine. 2. Add the pork tenderloin and toss to coat with the marinade. Cover with plastic wrap and place in the refrigerator for one hour. 3. Preheat oven to 400 degrees. 4. Prepare a baking sheet by lining it with parchment paper. Remove from marinade and place pork tenderloin on the baking sheet. 5. Bake for 30 minutes. Remove from oven, carefully turn pork over, and bake for another 20 minutes. If your pork tenderloin is small, adjust to a shorter cooking time. 6. Let meat rest for 5 minutes before slicing.

We love an easy pasta salad! Perfect for your next picnic ~Tuna Pasta Salad~ Prep time 20 minutes, cook time 15 minutes Serves 4... Ingredients * 8 ounces small pasta * 1 can Bolinao's Best tuna, drained * 2 ribs celery, chopped * 1/4 cup red onion, chopped * 1 small red pepper, chopped * 1 cup frozen peas, defrosted * 1/4 cup mayonnaise or plain greek yogurt (or 1/8 cup of each) * salt and freshly ground black pepper, to taste * fresh cilantro or parsley for garnish Instructions 1. Cook noodles according to package instructions, until al dente. Rinse in cold water and drain. 2. In a large bowl add chopped onion, pepper, celery, peas, cooked pasta, and drained tuna. 3. In a separate bowl, combine the mayo and Greek yogurt. 4. Stir into the pasta mixture and toss to evenly coat. Season with salt and pepper. 5. Cool pasta salad covered in the refrigerator, for 30 min or longer. Garnish with fresh herbs when ready to eat.

Enjoy strawberry season with this refreshing smoothie! ~ Strawberry Coconut Smoothie ~ Serves 2 Prep time: 5 minutes... Ingredients: 1 can Lipa Coconut Drink 1 banana 1 cup fresh or frozen strawberries A handful of ice cubes Instructions: 1. Add all ingredients to a blender, starting with the coconut drink so the blades are submerged in liquid. 2. Blend well, serve immediately. Enjoy! #smoothie #recipe

Toasted corned beef sandwich on the menu today! Just add a little mayo, some coleslaw and tasty cheese on top.