Used in 99 recipes at an average of 1.479%.
Theres a new kid in town and he's sweet coconut chocolate mayhem.
Coconut custard has a great bounty like coconut flavour doubled with sweet coconut we already have a creamy power punching coconut - dessicated coconut adds some authenticity to the coconut.
Chocolate milk helps drive the profile in the right direction then the added Fa Milk helps it lacking milk qualities - Flv Milk chocolate adds a darker depth to it and helps the coconut shine a little more.
HS FVIC and FA Whipped Cream adds body and richness to the mix and intensifies the creamy aspect.
Not done - yet. This is good, but I’m going to keep working on it and updating it.
A creamy pear-coconut. I’ve been reworking this profile to death and I think this is the best it’s going to get.
MB Shape Up and WF Ripe Pear to get a real pear flavor with the gritty mouthfeel.
FLV Sweet Coconut for some cream with VT Desiccated Coconut for flavor and texture.
VT Avocado Cream so no flavors get blown out by a vanilla/eggy/buttery cream.
TPA Graham Cracker Clear for a little sumthin’ extra.
A cranberry custard for the Mixin Vixens!
Sweeten to taste. Raspberry helps build up the body of the cranberry. Bicuit builds the body of the cobbler note. Coconut for texture and to enhance the coconut in the biscuit. Using the richer version of my quick custard to contrast the sweet tart of the cobbler/raspberry combination.
A smooth delectable and full flavored chocolate vape that's not to heavy & not to light that is absolutely heavenly!
Based upon VTA Chocolate Mousse that brings a lovely body to this profile and VTA Desiccated Coconut that not only pleasantly pairs beautifully it also helps with the over all mouthfeel.
The VTA Vanilla Buttercream frosting assists the smoothness, texture & sweetness here that will get you licking your lips.
The little bit of VTA Dark Chocolate helps subtly, offering a lovely yet slight contrast to the overall Chocolate.
Capella Choc Fudge Brownie helps to give a lovely density to this over all recipe.
While this sounds like it's rich in chocolate & it is, it is also smooth, balanced and a wonderful dessert vape, it's Heaven!
FYI, no Angels were harmed in the creation of this recipe lol.
Best after a 5 day Steep.
I enjoy this at 60W on a Single 0.2ohm SST coil on a Recurve RDA.
I hope you enjoy this just as much as I enjoyed creating this recipe, but let me know what you thought in the comments below.
Seriously if you like a solid recipe that works give it a go!
Cheers for reading this far, now go and get mixing!
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This is a pretty simple profile of a bright candy coconut on the inhale that transitions to a fleshy creamy coconut on the exhale. It is a solid shake and vape but best at 5 days tested on a relaod RDA with alien coil.15 at 55 watts
So coconut Ice is a real thing it is a creamy coconut type candy that is usually made with condensed milk, coconut and icing sugar. Sometimes cream of tartar is used for a slight citric acid . The pink coloring is just food coloring.
The coconut candy is a bright candy type of flavor that is supported by the VT desiccated coconut for that bit of coconut body
Frosting is used for the icing sugar note and works well here with a touch of vanilla
The condensed milk and vanilla swirl working to add the creamy texture of this mix, with out overpowering the coconut forward notes
The Sour lemon is just to add some brightness and pop out the sweetness in this mix, it not meant to be noticed but is an accent here , some actual recipes will use a cream of tartar in the actual candy creating bit of citric acid in the mix
it is pretty sweet so add sweetener to taste - but it is a candy and I would recommend using cap super sweet at .30 to .50
SUBS: condensed milk is pretty much the only condensed milk I can recommend - but you could use a heavy sweet cream, like FLV sweet cream, Cap Sweet cream or FLV Cream. If you like more of a punch of coconut you can use FLV sweet Coconut. VT sour it is not really needed here but you could use TPA tart and sour at around .30 to .50
I grew up on Chinatown (or Vietnamtown) in Paris and one of my favorite things I would eat as often as I could is called "Perle de Coco" which is actually "Lo Mai Chi" or one of the most popular patisseries in Hong Kong. It is a coconut glutinous rice dumpling, traditionally filled with coconut and mung bean paste, wrapped into rice flour and coconut milk, and rolled into shredded coconut.
FE Sweet Rice/Cap Horchata/VT Rice Base/FA Jammy/Candy Wizzard combine to form the glutinous rice made of rice flour and coconut milk. I updated the CAP Jelly Candy to FA Jammy/Candy Wizzard because the CAP flavoring has a fruity gummy taste that I don't want in my rice base.
WF Coconut Custard/VT Red Bean I'm using to make the filling, I'm hoping that the texture will be authentic even if Azuki red beans taste different to mung beans. The mung bean filling is the same that you would find in moon cakes and it is made with split mung beans, coconut milk, brown sugar, and some starch. Fingers crossed.
FLV Sweet Coconut/FA Coco come together for a really smooth and rounded real coconut.
VT Desiccated Coconut is pretty handy for rolling my dumpling into shredded coconut as it would be at the pastry shop in Hong Kong
Cap Super Sweet is not an obligation, but I added it here to cut short the steeping time for WF Coconut Custard and CAP Horchata.
A few notes:
1) FE Sweet Rice will fade pretty quickly, but adding 1% of FA Coco to it will slow that down significantly. Whatever rice flavor profile you're after, that is a neat trick to use! (thank you @Shyndo)
2) CAP Horchata has a lovely rice roughness texture, but it also has some cinnamon in it which is not part of the profile in this recipe. I decided that the texture was more important.
3) This treat is supposed to be eaten warm so don't hesitate to use higher wattages.
I love coconut and exotic fruits in general, and this mix turned out really nice right off the shake even if it got fairyfied!
Enjoy, be queer & vape on!
[Photo Credits: www.jujube-en-cuisine.fr ]
Raspberry Coconut Cookie
This is a delicious chewy coconut cookie with Jam in the center
INW Coconut Cookie, JF Cookie, and Cap Sugar Cookie create this cookie. INW Coconut cookie is the main focus, but needs a bit of help. JF Cookie is used to help with the crispy bottom texture, and Cap Sugar Cookie is used to give the chewy center needed for the cookie.
The cookie itself needed more coconut. I used VT Desiccated Coconut to give the feel and taste of sweet coconut. PUR Toasted Coconut Cheesecake was used to add the toasted note for the top of the cookie.
For the jam in the center of the cookie, I used, VT Raspberry Jam, and to boost the flavor just a bit, I added some FLV Boysenberry.
This definitively ended up a very delicious Coconut Cookie with a nice raspberry jam added to it.
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before. Today, the word "baba" in France and almost everywhere else outside eastern Europe usually refers specifically to the rum baba. I I decided to give it a bit of a twist and use a coconut cream custard with it that adds a nice top note
On the inhale you get a sweet coconut note that transitions to a dark sweet syrup cake on the exhale and a bit of a Malibu rum finish .
This was mixed for the Daytime franks show - mixin in the kitchen episode 41
RUM BABA and YELLOW CAKE create the cake base for this mix. I found the cake note in the WF to be a bit lost in this mix and I need some ore moist yellow cake So I added JF yellow makes a nice yellow cake that us useful here
For the dark syrup notes I used RAISIN RUM and GOLDEN SYRUP it makes for a nice dark sweet syrup with just a tad of a a dried raisin note which is perfect in this mix. The rum note in this mix is a dark slightly spiced rum with a minimal booze note
COCONUT CUSTARD and SWEET COCONUT makes a wonderful creamy coconut filling that holds up to the dark notes in this mix and sits through this mix. While it is called a custard the steep time is VERY short and provides a thick creamy body with out an egg note
NOTES/ SUBS if you want more of a rum note you can add WF coconut rum in place of flv sweet coconut but I like the creamy body I am getting from the FLV sweet coconut and did not want to add any more rum to this mix. You can also sub FA Jamaican rum 1% for FLV rum raisin for that dark sweet spiced note. FW Yellow cake can sub for JF at 1%