I have a partial can of sweetened condensed milk (about 250ml / 8.5oz).?

I don't think that a sunday bar is finger food!

cupcakes are great football party food!

use this cupcake recipe but use the condensed milk recipe for the frosting

Coconut Cupcakes

1999, The Barefoot Contessa Cookbook, All rights reserved

Prep Time: 1 hr 0 min Inactive Prep Time: 30 min Cook Time: 35 min Level:

Intermediate Serves:

18 to 20 cupcakes Ingredients

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Condensed Milk Chocolate Frosting

recipe image

Rated: rating

Submitted By: Robin Joy

Photo By: love2bake

Servings: 20

"Rich chocolate frosting."

Ingredients:

2 (1 ounce) squares unsweetened chocolate

1 (14 ounce) can sweetened condensed milk

1 pinch salt

1 tablespoon water

1/2 teaspoon vanilla extract

Directions:

1. In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir until it thickens, about 10 minutes.

2. Remove from heat. Stir in water; cool. Stir in vanilla. Store at room temperature.

ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 11/29/2009

You can make some coconut balls with the leftover condensed milk- it's quite easy. Just Google a recipe for it!

You can make some easy fritters using the condensed milk! Or use it in a dip for chips.

make dulce de leche (aka mexican caramel sauce) and use as topping for a build your own sundae bar.

all you have to do is simmer it on low heat until it becomes a caramelly colour. keep stirring so it won't burn or get stuck to the pan. let it cool and voila!

Coconut macaroons.