large bowl. Add the coconut.
Melt 2 Tablespoons of
OUBLE THE CRUST RECIPE GIVEN HERE). SELECT FRESH COCONUT (S) THAT
Roll shrimp in coconut syrup. Mix finely rolled Ritz crackers with coconut. Roll coated shrimp in cracker- coconut mix. Shake off excess. Deep fry until golden brown.
>COCONUT
Combine rice, eggs, coconut milk, coconut and sugar in a large
combine rice, eggs, flour, coconut milk, coconut and brown sugar.
Heat
In a blender, puree the avocados, lime juice, vanilla extract, coconut syrup and liqueur. Pour into a metal bowl and freeze for at least 5 hours, stirring occasionally.
To serve, remove from freezer and let stand at room temperature for 10 mins before serving. Scoop into tall glasses and decorate with raspberries and coconut.
Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients.
Add to sugar mixture alternately with buttermilk, beating very well after each addition.
Stir in nuts, coconut and flavoring.
any places. Pour canned coconut syrup or homemade coconut syrup over and let it
dd 1/2 of the coconut milk, beat well.
Add
Preheat oven to 350\u00b0.
Combine and beat together for 2 minutes the cake mix, eggs, oil, water and coconut flavoring.
Bake for 30 minutes in a 13 x 9-inch greased pan.
Mix together until smooth the coconut syrup and condensed milk.
Poke holes in warm cake with fork.
Pour syrup-milk mixture over cake.
Set in fridge overnight.
Beat whipping cream.
Frost top of cake with whipping cream; sprinkle with coconut.
Serve chilled.
Enjoy!
efore proceeding.
Toast the coconut gently over medium heat until
Combine oil, sugar and eggs.
Add dry ingredients alternately. Add rest of ingredients and beat well.
Pour into greased and floured 10-inch tube pan.
Bake at 325\u00b0 for 1 hour and 5 minutes. Pour hot Coconut Syrup over hot cake in pan.
Allow cake to remain in pan 4 hours to absorb syrup.
Bake 1 white or yellow cake mix according to package directions.
Remove from oven.
While hot, punch holes over cake with spatula handle.
Mix together the Eagle Brand and
cream of coconut syrup; pour mixture over warm cake.
Cool, then top with the Cool Whip, mixed with the coconut.
Prepare batter omitting oil.
In a 9 x 13-inch pan, pour prepared cake batter and bake until done. Remove from oven.
While cake is still hot, spread coconut flakes over top.
Pour coconut syrup evenly over top. Refrigerate until completely cool, at least 2 hours.
25 degrees F. Spread the coconut evenly onto a baking sheet
arge bowl, then add sugar, coconut and lime zest. Stir to
ack.
Meanwhile, for the syrup, combine all ingredients in a
0 minutes.
Mix the syrup, coconut, double cream, grated lemon and
he cloves, nutmeg, cinnamon, and coconut syrup. Add about a tablespoon of