175 degrees C).
Whisk coconut milk, eggs, 1/4 cup
our the caramel into a flan dish to coat bottom.
Mix both milks, eggs and vanilla until well combined.
Stir in the flaked coconut and pour the mixture into 6 individual custard cups or a larger flan mold.
Place the cups or mold in a large baking pan and fill it with water to a depth of 1-inch. Bake in a preheated 350\u00b0 oven for 30 to 35 minutes or until a knife inserted into the center comes out clean. A flan mold will take longer than individual cups. Allow to cool, then refrigerate at least 2 hours before serving.
efore proceeding.
Toast the coconut gently over medium heat until
1/2 cup sugar, and coconut into a blender. Blend for
he condensed milk, evaporated milk, coconut milk, whole milk, and vanilla
ut the pastry, line the flan dish and bake the pastry
Preheat oven to 325\u00b0F. Combine eggs, condensed milk, milk, lemon juice, lemon zest and coconut. Set aside.
Make a dry caramel with sugar then pour into a 6 1/2 inch cake pan, tilting to coat bottom evenly. Let cool slightly. Add coconut egg mixture to pan. Place pan in a roasting pan. Fill roasting pan with boiling water halfway up the sides of the cake pan. Bake for 45-50 mins, until the filling is firm. Let cool for 1 hour then turn out onto a serving plate. Garnish with reserved coconut and lemon zest.
n the cream of coconut, condensed milk, coconut milk and vanilla until
Beat 6 whole eggs plus the yolk of the seventh egg.
Mix the beaten eggs with the sugar, butter and coconut.
Place apple, kale, coconut meat, cucumber, celery, and spinach in a blender; top with coconut water, almond milk, water, and lemon juice. Blend on high for 30 seconds to 1 minute.
owl (metal would be the best) and a wire whisk (or
25 degrees F. Spread the coconut evenly onto a baking sheet
ntil blended.
Stir in coconut. Pour mixture into caramel-lined
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat condensed milk, evaporated milk, white sugar, eggs, and vanilla extract together in a bowl until smooth. Add shortening, baking soda, cinnamon, salt, and ginger; beat until smooth. Stir flour and coconut into milk mixture until batter is smooth.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
Prepare cake mix as directed in 3 or 4 round cake pans.
Let cool completely.
In mixer, whip whipping cream until very fluffy. Add sugar and blend.
Punch holes in first layer of cake and add 1/4 of cream of coconut.
Smooth over cake.
Position cake on serving plate. Top with 1/4 cup coconut and some whipping cream (enough to cover layer).
Repeat with remaining cake layers.
Ice entire cake with remaining whipping cream and press coconut to cover entire cake.
Best after sitting 1 day before serving.
arge bowl.
Stir in coconut and chocolate powder.
Divide
ugar, salt and flour. Add coconut, orange juice and melted butter
aper liners.
Spread the coconut rather thinly on a baking
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and