large bowl. Add the coconut.
Melt 2 Tablespoons of
aper liners.
Spread the coconut rather thinly on a baking
Place pineapple, coconut milk, banana, and kale in a blender; blend until smooth.
Blend kiwi, banana, orange juice, pineapple, coconut water, yogurt, and agave nectar in a blender until smooth.
Make sure butter has cooled a little.
Mix sugar, eggs and butter.
Mix in pineapple, coconut and vanilla.
Pour into pie shells.
Bake at 350 degrees F for 35 minutes or until done.
Mix eggs and sugar.
Add pineapple, coconut, margarine and vanilla.
Pour into 2 pie crusts and bake at 350\u00b0
for about 35 to 40 minutes.
Spray 9 x 13-inch pan with butter Pam.
Layer in pineapple, coconut and cake mix.
Pour melted oleo over it.
Put nuts on top and bake for 1 hour at 350\u00b0.
Melt margarine, then add sugar, drained pineapple, coconut, vanilla and eggs.
Stir all of these ingredients together.
Pour into 2 frozen pie shells.
Bake at 375\u00b0 for 30 minutes.
Mix sugar and flour.
Stir in eggs, margarine, pineapple, coconut and milk.
Pour in unbaked pie shell.
Bake at 400\u00b0 for 35 to 40 minutes.
Beat eggs.
Add sugar, melted butter, pineapple, coconut and flour.
Mix well and pour into unbaked shell.
Bake at 325\u00b0 for 45 minutes.
Beat eggs.
Add sugar, flour and cornmeal.
Add pineapple, coconut, melted margarine and vanilla.
Mix well and pour into unbaked crust.
Bake 1 hour until brown at 300\u00b0.
Makes 2 pies.
Cream together the sugar and oleo. Add the eggs.
Mix the pineapple, coconut and pecans; add to the creamed mixture.
Fold in the whipped cream or Cool Whip.
Line the bottom of a Pyrex dish with the vanilla wafers. Alternate with the mixture and wafers, with mixture on top. Chill overnight.
Place all ingredients in a blender on high speed until well combined.
You may add more or less ice, depending on how cold you like a smoothie.
hiles works fine. The original recipe called for 2 seeded chopped
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
Put all the ingredients in a food processor and blend until smooth.
Press through a sieve, getting as much pulp through as possible to thicken the smoothie.
Serve over ice and enjoy!
ver base of pan. Arrange pineapple slices in pan.
Cream
e finely chopped).
Add coconut and butter, pulse until combined
Blend ice, banana, pineapple, coconut milk, soy milk, agave nectar, flax seed, and vanilla extract in a blender until smooth. Pour smoothie into a tall glass.
ver medium heat. Stir in coconut and pecans.
Cook and