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.
Mix together and bake in 350\u00b0 oven for 30 to 45 minutes. Makes a delicious pie.
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.)
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.
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.
Preheat oven to 325\u00b0F.
Place peanut brittle between 2 sheets of waxed paper , and crush with a rolling pin. Combine shredded coconut with 1/2 cup of crushed peanut brittle and melted butter.
Press into 9-inch pie plate.
Bake in 325\u00b0F oven for 15 minutes or until lightly browned. Cool.
Spoon ice cream evenly into pie crust.
Spread fudge topping over ice cream and sprinkle with remaining coconut and the remaining crushed peanut brittle. Freeze.
% you can set aside for a garnish. Cut the chicken
ake them at 225 degrees for 45 minutes or until lightly
illing. In a blender, put coconut milk and corn. Puree until
This recipe for peanut brittle is very crunchy, not hard
For coconut ice cream, fold coconut and liqueur through slightly softened
nd save for use in other recipes.
Place the coconut on
Put the ghee or coconut oil in a saucepan, warm
mix well.
Stir in coconut.
Quickly pour mixture onto
Spread coconut evenly over a buttered baking sheet.
In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.
ix well.
To Make Coconut Shrimp:
In a bowl
Combine and in a blender. Puree for 5 minutes or until smooth.
Most of the time Coconut Cream is sweet so you can add the sugar if you want.
The above recipe is for Coconut Cream to make Coconut Milk Substitute: For 1 cup, use 3 tablespoons \"low-fat coconut cream substitute\" plus hot water or warm low-fat milk to equal 1 cup.
Combine first 5 ingredients into 3-quart pan.
Cook over medium heat until sugar dissolves.
Add cashews and coconut. Increase heat to high.
Stir constantly until mixture becomes light brown.
Remove from heat.
reduce heat to medium. Cook for 8-12 minutes or until