eal forms. Mix in grated coconut, then coconut milk. Stir mixture with
Mix together and bake in 350\u00b0 oven for 30 to 45 minutes. Makes a delicious pie.
ver medium heat and boil for 2 minutes; stir constantly.
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.
Prepare cake mix as directed on package.
Bake in a 13 x 9-inch pan.
Cool 15 minutes.
Poke holes all over top of cake with fork. Combine milk, sugar and half of coconut in saucepan.
Bring to boil, reduce heat and simmer 1 minute.
Carefully spoon over warm cake.
Cool completely.
Fold 1/2 cup coconut into Cool Whip and spread over cake.
According to your taste and love for coconut, you may sprinkle with more.
Chill overnight.
If you have any leftover cake, store in refrigerator.
Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue.
(For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
illing. In a blender, put coconut milk and corn. Puree until
ookie sheet and bake them at 225 degrees for 45 minutes or
% you can set aside for a garnish. Cut the chicken
Preheat oven to 350\u00b0F. Lightly grease a 12-cup friand pan or shallow muffin pan.
Combine powdered sugar, coconut and flour. Mix in butter and lime zest, stirring gently until just combined. Whip egg whites until frothy then fold in. Distribute between friand recesses and sprinkle with shaved coconut. Bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.
nd save for use in other recipes.
Place the coconut on
Preheat oven to 350\u00b0F. Grease and line a 7 x 11 inch baking pan with parchment paper. Cream butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Sift flour and 1 tsp cinnamon together then fold in, alternating with sour cream and milk. Fold in berries. Transfer to prepared pan and sprinkle with coconut. Bake for 45-50 mins or until a skewer comes out clean. Cool in pan for 5 mins then remove and let cool completely on a wire rack. Dust with powdered sugar and remaining cinnamon then cut into squares.
For coconut ice cream, fold coconut and liqueur through slightly softened
Preheat oven to 400\u00b0F. Line a 12 cup oval friand pan with paper liners. For the batter, place egg whites in a medium bowl and whisk lightly with a fork until combined. Add butter, ground almonds, powdered sugar, flour, pineapple and 1/2 the coconut. Stir until combined. Divide mixture between liners and sprinkle with remaining coconut. Bake 20 mins. Cool 5 mins before transferring to a wire rack to cool completely.
Put the ghee or coconut oil in a saucepan, warm
dditions. Fold in sifted flour, coconut extract, butter and lime peel
Beat eggs, sugar and margarine.
Add flour, milk, vanilla and coconut.
Pour into greased pie pan.
Bake at 375\u00b0 for 30 minutes.
Cream butter until very light in color.
Gradually add sugar. Add eggs, one at a time, until well mixed.
Sift flour, baking powder and soda together.
Add flour alternately with buttermilk to butter mixture.
Add vanilla.
Fold in with a large spoon. Pour into 3 (9-inch) greased and floured cake pans.
Bake at 375\u00b0 for about 20 minutes.
Let layers cool completely before frosting. Use the recipe for Lemon Frosting to frost this cake.
When cool and icing is made, spread on layers and sprinkle on coconut.
ix well.
To Make Coconut Shrimp:
In a bowl
ix, pudding mix, water, oil, coconut flavoring and lime zest and