For coconut-pistachio brittle, lightly oil a baking tray. Arrange nuts and coconut in a single layer on the tray. Combine sugar and 2 tbsp water in a small pot, bring to a boil and cook, without stirring, for about 10 mins or until caramelized. Pour over nuts and coconut. Let stand at room temperature until set. Coarsely chop.
Drizzle mango with liqueur and sprinkle with brittle.
Heat pecans, margarine and brown sugar in saucepan until mixture comes to a boil.
Boil exactly 30 seconds.
Spread in bottom of pie shell.
Cool.
Beat Dream Whip, 1 cup milk and vanilla in large bowl on low about 6 minutes, or until topping thickens and forms peaks.
Add remaining milk and pudding mixes. Blend on low speed.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in 1 cup coconut.
Spoon into pie shell. Refrigerate 4 hours or until set.
Garnish with remaining coconut.
25 degrees F. Spread the coconut evenly onto a baking sheet
br>Stir in 1 cup coconut. Spoon into shell.
Cool
nd salt. Fold in shredded coconut and pecans until incorporated, then
ugar, salt and flour. Add coconut, orange juice and melted butter
aper liners.
Spread the coconut rather thinly on a baking
Alternately add flour mixture and coconut milk, beginning and ending with
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
ut the 2 tablespoons of coconut.
5. Mix well, and
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
o pan.
Stir in coconut milk and heat through without
br>Place the cake mix, coconut frosting, eggs, oil and water
Preheat oven to 350\u00b0.
For praline layer, mix 2 eggs, brown sugar and vanilla until well blended.
Add in coconut and pecans. Mix well.
>recipe in half, use one.
7 ounce package of flaked coconut
n mashed carrots, pecans and coconut.
Spread batter evenly in
Prepare and bake cake mix as directed on package.
Pour into 2 (9-inch) pans, greased and floured.
Cool.
Split layers to make 4 layers.
Beat brown sugar and whipping cream in chilled bowl until stiff.
Fold in coconut and pecans.
Fill each layer with 3/4 cup of whipped cream mixture.
Frost top with remaining cream mixture. Garnish with whole pecans if desired.
Refrigerate.
Brown nuts and coconut in margarine to make praline mixture; set aside to cool.
Mix softened cream cheese with sweetened condensed milk; fold in Cool Whip.
Put 1/4 cream cheese mixture in each pie shell, then add 1/4 praline mixture.
Drizzle on 1/4 jar of topping.
Repeat layers, ending with cream cheese mixture topped with drizzle of butterscotch topping.
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs slightly. Combine sugar and cornstarch, and gradually mix into eggs. Stir in melted butter or margarine. Add praline liqueur, pecans, and chocolate pieces. Pour filling into pie shell.
Bake for 45 to 50 minutes. While pie is still warm, brush a little praline liqueur over pie with pastry brush. Chill 3 hours before serving.