irections, substituting 1/2 cup coconut oil for butter. Divide batter
Mix crackers with 1 stick of butter and 1 tablespoon of butter. Spread in bottom of 9 x 13-inch pan. Mix pudding with milk and coconut. Add ice cream. Top with Cool Whip; sprinkle coconut on top. Keep cool.
1st Layer:
Melt margarine in 9 x 13-inch pan; dump in flour and coconut and spread mixture in bottom of pan.
Bake for 15 minutes at 350\u00b0.
Cool completely.
side.
Place the grated coconut, the cold milk and the
8x8 ish).
Melt the coconut oil so that it is
Mix all ingredients together except for half of the shredded coconut and cook until thick (like a custard), stirring slowly. Pour into Bundt pan with sauce on the bottom.
Put it in the refrigerator after it is cooled.
Remove from pan and sprinkle remaining shredded coconut on top.
Refrigerate.
Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
Transfer to a container with a lid and refrigerate.
Preheat oven to 350\u00b0F.
Pour pineapple into buttered 9-inch square cake pan; sprinkle with coconut.
Spread dry cake mix evenly over coconut and pour butter over all.
Bake for 20 to 25 minutes or until lightly browned.
Serve with whipped cream.
Preheat oven to 400f degrees.
In a small bowl, stir together, brown sugar, honey, cinnamon, salt and coconut milk.
Place apple slices in a 4 cup casserole with a lid; pour brown sugar mix over apples and stir to coat.
Sprinkle coconut over and mix in; put the lid on and bake for 30 minutes.
Combine the cake mix and margarine, beating well.
Reserve 1/2 cup.
Press remaining mixture into 13 x 9-inch baking dish.
Spread cherry pie filling over crust and sprinkle coconut over this. Sprinkle reserved cake mix over coconut and bake at 350\u00b0 until light brown.
Cool and cut into squares.
Combine first 3 ingredients.
Press in 13 x 9-inch pan and bake at 350\u00b0 for 18 to 20 minutes.
Cool completely.
Melt 1/2 cup butter, add coconut and 1/2 cup pecans and cook over low heat until golden brown.
Cool completely.
Combine cream cheese and condensed milk.
Beat on medium speed until smooth.
Fold in Cool Whip.
Layer cheese mixture, caramel sauce and coconut mixture over crust.
Cover and freeze until firm.
Then transfer to refrigerator and keep in refrigerator until gone.
Combine crumbs and margarine.
Press firmly into bottom of 9-inch pan.
Beat egg yolks in large bowl until thick.
Stir in milk, lemon juice and rind and blend.
Fold in 1 2/3 cups of coconut and Cool Whip.
Beat egg whites until stiff, but not dry. Fold into the lemon mixture.
Spoon over crust.
Sprinkle with remaining coconut.
Freeze until firm, about 5 hours.
Makes 9 servings.
Mix crackers and margarine.
Line bottom of a 13 x 9-inch dish.
Mix milk, pudding and ice cream.
Pour over cracker crust. Top with Cool Whip and toasted coconut.
emon.
Mix in the coconut.
In Pyrex or Corning
In a large pot over medium heat, cook water sugar, and cloves. Stir until dissolved. Heat until mixture reaches soft-ball stage on a candy thermometer (about 240F).
Using a spoon carefully discard cloves.
Add coconut and milk. The mixture will clump. Continue to stir until smooth. Simmer for a few minutes.
Spoon into serving dishes and refrigerate at least 30 minutes.
Sprinkle with cinnamon. Serve chilled.
Layer half the peaches, bananas and strawberries in a serving bowl.
Top with half of the coconut; repeat.
Chill.
Heat
oven
to\t350\u00b0.
Combine the butter or margarine, flour and
coconut
in a 9 x 13-inch pan.
Cook and stir often for
40 minutes,
until
very brown (stir about every 10 minutes).\tAllow to cool, taking out 1/4 of mixture for topping. Press rest in bottom of pan.
In another bowl, mix the vanilla pudding
and milk until thick.
Fold in the Cool Whip.
Spread over the mixture in the pan.
Top with the extra crumbs.
ver medium heat. Stir in coconut and pecans.
Cook and
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ream, combine the milk and coconut in a medium saucepan.