Coconut Recipes?

Question

I'll give 10 points to my fave coconut dessert recipe!

Answer 1

Coconut Custard Dessert
3 large eggs

1/2 C. sugar

1/8 t. salt

3 C. whole milk

1 C. (3 oz.) unsweetened dried medium-shred coconut

1/2 t. vanilla

Adjust rack to lower third of oven; preheat oven to 350°F. Pour hot water into a pan that easily accommodates a 4-cup soufflé dish or charlotte mold. Place the pan of hot water in the preheating oven.

Mix the eggs with the sugar and salt in a mixing bowl; set a sieve over the bowl. Set another sieve nearby.

Combine milk and coconut in a 1 1/2-quart heavy-bottom saucepan. Bring just to a boil; remove from heat. Let coconut steep for about 2 minutes. Pour hot milk mixture through sieve into egg mixture. Using a rubber spatula, press down on coconut to extract any remaining milk.

Add the vanilla to the egg mixture, and whisk to combine ingredients. Without delay, pour the coconut-infused milk mixture through the other sieve into the soufflé dish. Skim any foam from the top of the mixture. Set the soufflé dish in the hot-water bath (the water should come halfway up the dish).

Bake for 45 to 50 minutes. To test for doneness, gently shake soufflé dish. Custard should have a firm wiggle, and blade of a knife should come out clean when inserted a bit off center into custard. (The custard will continue to bake after it comes from the oven.) Remove from water bath and place on a wire rack to cool. Cover and refrigerate until cold and firm.
enjoy

Answer 2

1

Answer 3

White Buttermilk Coconut Cake

1 cup butter (do not use margarine!)

2 cups sugar

1 cup buttermilk

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1 teaspoon vanilla extract

6 egg whites, stiffly beaten

Cream butter, add sugar gradually, creaming continuously.

Mix dry ingredients together in separate bowl.

Alternately add buttermilk and dry ingredients to butter mixture.

Add vanilla and fold in stiffly beaten egg whites.

Bake in 9 x 13 pan at 350° F. for 40 minutes (do not overbake).

Never Fail White Icing

3 egg whites

2 1/2 cups sugar

1/2 cup water

1/2 teaspoon cream of tartar

1 teaspoon baking powder

1 can of coconut

Boil 2 cups of sugar with 1/2 cup of water and 1/2 teaspoon cream of tartar until syrup threads.

Beat egg whites, 1/2 cup sugar and baking powder.

Slowly add syrup, beat until desired consistency.

Spread over cake.

Sprinkle coconut on top.





























Beans and Greens • Main Dish Recipes • Main Dish Recipes 2 • Vegetable Recipes • Vegetable Recipes 2 • Grits Recipes • Cornbread & Biscuits • Salad Recipes • Salad Recipes 2 • Dessert Recipes

That's My Home © 2000- 2006

Answer 4

Try these-both simple yet awesome. They don't take many ingredients, but you could never tell.

Chewy Macaroons:
5 1/3 c flaked coconut
1 can sweetened condensed milk
2 tsp vanilla

In a bowl, combine all ingredients. Drop 2 inches apart onto greased baking sheets. Bake at 350 10-12 min. With a spatula dipped in water, immediately remove to wire racks to cool.

Makes @ 4 dozen
--------------------------------
Coconut Bon Bons

3/4 c mashed potatoes
1 TBS vanilla
4 c powdered sugar
4 c coconut
Chocolate bark

Stir together. Let sit overnight. Make into balls and let sit in
refrigerator around 1 hour. Dip balls into melted chocolate bark, or white chocolate bark. Refrigerate until ready to eat.

I have taken to making these every Christmas. This makes a large batch and everybody loves them along with my Reese Balls and chocolate covered pretzels as gifts.

Answer 5

Just in time for Halloween too !

Spider Web Munch

1-12oz pkg semi-sweet choc chips
1/3 cup confectioners sugar
3 cups rice krispies
1 & 1/2 cups coconut
6 oz White chocolate chips

Melt choc chips either in microwave bowl or on top of stove, stir til melted and smooth. Mix in the confectioners sugar. In large bowl have the rice krispies and coconut ready, pour chocolate mixture into krispies and coconut, mix well. Spread into 4"-6" inch circles onto ungreased cookie sheet. Melt white chocolate chips and pour into a sandwich sized ziploc bag. Cut off tip of one corner and pipe concentric circles onto each web, take the tip of a knife and spread outward from the inside in a few places around the circles as to drag the white chocolate to the outer edge of the web. Place a plastic spider on each one if you're having a party. Hope this helps ya dear.

Answer 6

Coconut Cake a million/3 cup shortening a million/3 cup butter, softened a million ¾ cups sugar 3 cups sifted cake flour a million tbl. plus ½ tsp. baking powder ¾ tsp. salt a million a million/3 cups milk 2 tsps. vanilla 4 egg whites Lemon Filling Fluffy Frosting Coconut Cream shortening and butter, gradually including sugar. Beat nicely. integrate flour, baking powder and salt; upload to creamed combination alternately with milk, beginning and ending with flour combination. mixture after each and every addition. Stir in vanilla. Beat egg whites (room temperature) until eventually stiff peaks type. gently fold into batter. Pour into 4 greased and floured 8 inch cake pans. Bake at 350 levels for about 20 to 22 minutes or until eventually cake pulls far off from factors. Cool in pan 10 minutes. Then cool thoroughly on twine racks. unfold Lemon Filling between layers. unfold Fluffy Frosting on astonishing and factors. Sprinkle with coconut.

Answer 7

Coconut Cream Pie. 1 - 9 inch grahman cracker crust, and 1 box of vanilla cooked pudding add coconut to it and cook pudding as directed when cool pour into crust.

Answer 8

There is a stack on this website .. making me drool :-)

Here's a taster

Famous Coconut-Almond Balls
SUBMITTED BY: Saundra


"A coconut candy is cooked on the stovetop, rolled into balls and dipped in chocolate. Each ball is then topped off with a whole almond."
Original recipe yield: 13 servings

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
4 cups flaked coconut
1/4 cup light corn syrup
1 (12 ounce) package semisweet chocolate chips
1/4 cup shortening
26 whole almonds
DIRECTIONS
Line two cookie sheets or large flat surface with waxed paper and place large cooling rack on top. Place coconut in large bowl. Heat corn syrup, one minute in microwave, until syrup boils. Pour immediately over coconut and stir until well mixed.
Using a tablespoon measure, shape coconut into 26 balls with hands and place on wire racks. Let rest 10 minutes, then re-roll each ball to keep loose ends from sticking out.
Melt shortening and chocolate together in large glass bowl in microwave, or in saucepan on stovetop, stirring once or twice. Working quickly, spoon 1 tablespoon of chocolate over each ball. Lightly press an almond on top of each ball. Let balls stand until set.

PS

German Chocolate Cake
SUBMITTED BY: EAGLEBRAND®


PHOTO BY: Allrecipes "Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy."
Original recipe yield: 15 servings

US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1 cup water
3 eggs
1 egg yolk
1/2 cup vegetable oil
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk), divided
3 tablespoons butter or margarine
1/3 cup chopped pecans
1/3 cup flaked coconut
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F. In large mixing bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup EAGLE BRAND®. Beat on low speed until moistened, then beat on high speed 2 minutes.
Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
In small saucepan, combine remaining EAGLE BRAND®, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator

Answer 9

german chocolate cake X2 not sure of the recipe, just that it's good

Answer 10

german chocolate cake