can anyone help me with some coconut desert recipes?please & thank you!!?

Answer 1

PINEAPPLE - COCONUT TOFU DESSERT
**************************************************
1 c. tofu, whipped in blender
1 c. diced fresh pineapple
1 c. grated fresh coconut
4 tbsp. frozen apple juice concentrate
1 tsp. vanilla

Combine all ingredients. Chill. Spoon into dessert dishes and garnish with kiwi fruit slices and fresh strawberries. Serves 4.

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.

Serves 6.

Coconut Macaroon Souffle
*******************************
INGREDIENTS:
1 dozen coconut macaroons, crumbled
1 cup milk
3 egg yolks, beaten
3 egg whites, beaten until stiff
1/2 cup chopped fresh peaches or sliced strawberries
1 to 2 cups lightly sweetened whipped cream or whipped topping

PREPARATION:
Scald macaroons in milk, gradually stir into beaten egg yolks and cook over hot water until slightly thickened. Fold into the mixture the stiffly beaten egg whites and bake in a buttered mold set in a pan of water. Bake at 375° for about 20 minutes. Turn out and sprinkle with fruit or berries and decorate or serve with whipped cream or whipped topping.
Serves 6.

ONE MORE:

Coconut Angel Pie
***********************
INGREDIENTS:
16 graham crackers, 1 1/3 cups crumbled
1/2 cup melted butter
4 egg whites
1/4 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla
1 cup sugar
1 1/2 cups heavy cream
1 cup shredded coconut
2 tablespoons sugar
1 cup sliced peaches, bananas or strawberries

PREPARATION:
Combine graham crackers and melted butter. Pat firmly into 9-inch pie pan. Beat egg whites until frothy; add salt and vinegar, and beat until stiff. Gradually add the 1 cup sugar, 2 tablespoons at a time, beating thoroughly after each addition.
Spread in crumb lined pie pan. Bake in slow oven (275 degrees) for 1 1/2 hours. Cool. Toast 1/2 cup coconut. Whip cream; fold in remaining 1/2 cup coconut, 2 tablespoons sugar and vanilla. Arrange peach slices on cooled meringue. Spread with whipped cream then sprinkle with toasted coconut. Chill thoroughly.
Serves 6

Answer 2

Chocolate Coconut cream Pie



Crust
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 1/2 cups flaked coconut
Filling
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
4 eggs, separated
2 cups whole milk
2 teaspoons real vanilla
1 tablespoon melted butter
1 cup flaked coconut
Topping
whipped cream
chocolate shavings

Crust:Melt chocolate and butter in small saucepan over low heat.
Place sugar into bowl.
Add butter/choc to sugar.
Add coconut and mix well.
Press into pie pan and chill.
Filling: Combine sugar, cornstarch, salt and egg yolks in a bowl.
Add warm milk slowly to sugar mixture.
Pour back into a sauce pan and cook over med.
heat stirring constantly until thickened.
Add vanilla and coconut.
Cool slightly.
Pour filling into chilled chocolate crust.
Cover filling w/ a thin coating of butter and cool.
Serve w/ whipped cream covered w/ chocolate shavings.

Answer 3

Classic ANGEL FLAKE® Coconut Cake

Prep Time: 25 min
Total Time: 1 hr 25 min
Makes: 18 servings

1 pkg. (2-layer size) yellow cake mix
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. bag), divided
1 cup cold milk
1 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake layers from pans to wire racks; cool completely.
POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.
PLACE 1 of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftover cake in refrigerator.

KRAFT KITCHENS TIPS

Size-Wise
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent coconut cake with your loved ones.

Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.

Answer 4

I think this is the one you are looking for....

No Bake Pineapple Coconut Dessert (reduced sugar)

A reduced sugar dessert that doesn't feel reduced sugar. This dessert cuts better after chilling overnight, but if you can't wait, it can be served like a trifle. Prep time includes chilling.

12 servings

2 hours prep

INGREDIENTS

1 1/2 cups graham cracker crumbs
1 1/2 cups shredded unsweetened coconut (divided)
1/2 cup butter, melted
1 package sugar-free strawberry gelatin or sugar-free raspberry gelatin
1 cup boiling water
ice cubes
1 (19 ounce) can unsweetened pineapple chunks (well drained)
1 (8 ounce) can unsweetened mandarin orange sections (well drained)
1 package fat-free sugar-free vanilla pudding mix
2 cups 1% low-fat milk
1 container Cool Whip Free

DIRECTIONS

Lightly spray a 9" x 13" pan with light cooking spray.
Mix 1 c coconut and graham cracker crumbs.
Blend in melted butter and press evenly in pan.
Mix 1 c boiling water with jello (I do this in a 2 c pyrex measuring cup).
Add ice cubes to make 2 cups.
Stir until very thickened but not solid.
Remove any remaining ice bits.
Pour thickened jello evenly over graham cracker crumbs in pan.
Spread to even.
Place the pineapple chunks evenly over the jello.
Place the mandarine orange sections evenly over the pineapple.
Beat the milk, jello pudding and remaining 1/2 c coconut until well mixed and starting to thicken.
Pour evenly over the other ingredients in the pan and spread to even.
Refrigerate until set (about 15 minutes).
Spread cool whip evenly over the top.
Refrigerate for several hours until well set.
If you can't wait for this to set for several hours, it can be served scooped like a trife, after refrigerating overnight it can be served by cutting into squares.

Answer 5

pineapple one 15oz can with juice mix in one box drycoconut pudding add a 6or8oz jar of cherries and juice and one16oz of cool whip chill then serve with shredded coconut on top

Answer 6

don't coconuts grow in the desert?

Answer 7

Thank You.

Answer 8

Godiva® Mexican Black Bottom Torte

Chocolate Cake Layer:

Godiva® Hot Cocoa Powder
3 bars (1.5 ounces each) Godiva® Dark Chocolate, finely chopped
2 tablespoons hot brewed coffee
6 tablespoons unsalted butter
2/3 cup sugar
2 eggs
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup buttermilk

Coconut Cream Layer:
1 envelope (2 teaspoons) unflavored gelatin
3 tablespoons coconut-flavored rum
1 can (13 ounces) unsweetened coconut milk (1 2/3 cups)
2/3 cup milk
2/3 cup sugar
1 vanilla bean, split, seeds removed and reserved
1/8 teaspoon salt
1/8 teaspoon freshly grated nutmeg
2 tablespoons cornstarch
3 large egg yolks
1 cup heavy cream
2/3 cup natural coconut flakes, toasted*

Mexican Ganache:
1/3 cup heavy cream
2 tablespoons hot brewed coffee
1/4 teaspoon ground cinnamon
3 bars (1.5 ounces each) Godiva® Dark Chocolate, finely chopped

Make Cake Layer:
1. Position oven rack in center of oven. Preheat oven to 350ºF. Generously butter bottom and sides of a 9-inch springform pan. Dust with hot cocoa powder and tap out excess. Set pan aside.

2. Place chocolate and coffee in medium heatproof bowl and place bowl over a saucepan of simmering water. Stir until chocolate is melted and smooth. Remove from heat and cool slightly.

3. Cream butter in large bowl with electric mixer until softened. Add sugar. Beat at high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.

4. Reduce speed to low. Beat in melted chocolate. Whisk together flour, baking soda, cinnamon and salt in small bowl. Add flour mixture in three additions alternately with buttermilk, beginning and ending with flour mixture.

5. Pour batter into prepared pan; gently spread evenly to edges. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Do not remove from pan.

Make Coconut Cream Layer:
1. Soften gelatin in 2 tablespoons of the rum in small bowl. Set aside.

2. Mix coconut milk, milk, 1/3 cup sugar, vanilla bean, reserved seeds, salt and nutmeg in heavy-bottom medium saucepan. Heat to a low boil over medium.

3. Whisk together remaining 1 tablespoon rum, remaining 1/3 cup sugar, cornstarch and egg yolks in separate bowl.

4. Slowly pour hot milk into egg yolk mixture, whisking constantly. Return mixture to saucepot over medium heat. Return to a low boil, stirring constantly until thickened, about for 3 minutes. Remove saucepan from heat. Add softened gelatin and stir until dissolved.

5. Strain custard into a clean medium bowl through a fine mesh strainer. Place bowl over a larger bowl filled with ice. Stir constantly with spatula to avoid lumps until custard is cool and the consistency of soft mayonnaise.

6. Whip heavy cream in a large clean, dry bowl with electric mixer on high until stiff peaks form. Fold cream into custard mixture until smooth and fluffy. Spread over top of cooled cake in springform pan. Sprinkle toasted coconut evenly over top. Chill 3 hours or overnight.

Make Ganache:
Mix cream, coffee and cinnamon in medium saucepan. Heat to a low boil. Add chopped chocolate and stir about 2 minutes or until chocolate is melted. Cool to room temperature.

Assemble:
Remove side of springform pan. Place cake on serving platter. Drizzle cooled ganache over top of cake, allowing some to drip over the side. Chill until set.

*To toast coconut flakes, spread in a single layer in a shallow baking pan. Bake at 350ºF. for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so that coconut does not burn.