There's a great drink made in St. Maarten that calls for it! It's amazing and also contains chocolate and frozen bananas.

We put this on our pancakes growing up and called it "coconut syrup." We still do it today and it is a family favorite. Just try it and you'll see!!

Make Yucca Blossom frozen drink!!

1 can frozen minute made lime aid
1/3 can coco lopez (1/2 for stronger coconut)
ice, vodka, triple sec blend it up

It would be a nice addition to rice pudding or oatmeal.

rice pudding!

You can make whipped cream from it!

Baking Illustrated has a few recipes that call for it: coconut macaroons and a coconut layer cake. According to their mini-research essays before each recipe, they claim that it's the best for coconut flavor...

I always keep a can on hand to make the simplest, most delicious coconut caramel sauce- the toasted coconut is definitely optional but very good. check out the recipe here:

http://www.bonappetit.com/recipes/2009/06/toasted_coconut_caramel_ice_cream_sundaes

curry.

Make Pina Coladas! It's also pretty amazing in strawberry smoothies. :)

Use as a topping for Thai style sweet sticky rice.

Forgive my ignorance, but is this the same as coconut cream? If so, make laksa.

If I remember correctly, there's a ton of recipes for one ingredient coconut ice cream where you essentially dump a can or so of it in your ice cream maker and voila.

I wouldn't sub it for coconut milk though. WAY too sweet. It would be like trying to substitute condensed milk for regular milk in a savory dish. Sweet stuff, go ahead though.

It's great in shakes or smoothies in place of some of the liquid and any sweetener you were going to use. Also great in a lot of regular cake recipes, not just coconut. Any chocolate cake, add a good bit less sugar and the coconut cream instead and you'd have a Almond Joy type cake. Plus the coconut cream makes cakes crazy moist.

JMORR12 6 is right - I make an awesome coconut ice cream with it. Cream of Coconut, some milk and cream and flaked or shredded coconut.

Super easy.

Do not use for curries!!!
I bought some Coco Lopez once, not realizing what it was, and tried to make a curry with it. Bad, bad results. There is so much sugar that everything thickened into a syrup pretty quickly. Carrots, sweet potatoes, and chickpeas coated in curry syrup are not tasty.
I then made the mistake of letting this horrid concoction cool in the pan while I ate something else that I had on hand. It was nearly solid within 30 minutes and I had to fill the pan with water and boil it in order to get it clean.

Well, I'd use it in my homemade dairy-free coconut Irish Cream, and just cut down on the sugar I call for, but I'm a lush. Do with that information what you will!

Bad Mama Genny

Mango and sticky rice!

I need to experiment, in Mexico (particularly in Acapulco) it's used as an ingredient to rice Horchata... yummy.

Ultimate Coconut Ice Cream! I use it in Macapuno Ice Cream. Just Google Macapuno Ice Cream Recipe and you will be in coconut heaven!!

Add some chia seeds, dilute it with milk, let it sit for a bit and you get a coconut chia seed pudding!

Coquito!! It's a traditional drink from Puerto Rico.
Normally made around the holidays.

Try this Hawaiian bubble bread-- it doesn't use quite an entire can, but it was quite tasty and freezes well! http://www.myrecipes.com/recipe/hawaiian-bubble-bread-10000001654621/

Make a simple (box) yellow cake. Mix 1 can of cream of coconut and a small can of sweetened condensed milk, and pour over the cake thats fresh out of the oven, after you have pierced it with a fork. Makes a delicious cake that does not need icing, and is delicious with ice cream.

Frozen Chi-Chis!

1 lg can of pineapple juice
1 can Coco Lopez
1 frozen lemonade
1 ltr vodka/rum

Mix all together and freeze (at least 4 hours, stores great for a couple of weeks). To serve, scoop into glass until 2/3 full. Top with Sprite.

Yummm!!!

I used it to make coconut panna cotta once - I think the recipe was similar to this one:
http://www.gourmet.com/recipes/2000s/2009/03/coconut-panna-cotta

I'm willing to bet there are baking options as well.

There was half a can left over at a Super Bowl party I attended, and I started dipping strawberries in the stuff. The combination was absolutely delicious! Use it as a fruit dip.

You could try making this:
http://chocolatecoveredkatie.com/2012/01/16/chocolate-frosting-shots/

Ice cream cake - seriously - crush a few cups of oreos in a 9x13 pan, cover with a layer of fudge (butter, few egg yolks, chocolate chips, powdered sugar) the once that's set, 1/2 gallon vanilla ice cream softened and the coconut milk, poured on top, toast some coconut to dust, allow it to set and enjoy. Family fav - though the original top layer is vanilla ice cream with 2 shots of creme de mint... sometimes you need to switch it up

NY times magazine posted an article 2 summers ago about Pinapple Daquiris that Mayr Ed Koch used to love - hands down it's the best summer drink. It calls for coco lopez - but be warned, we blew out a few blenders that first summer we made so many!

http://www.nytimes.com/2010/07/04/magazine/04food-t-000.html

To simmer fish, just add some red chile paste and/or any other things you like and it makes for a very moist fish. I have tried this with salmon and talapia with great success.