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.
ood processor, place the coconut and pulse for 1-second intervals about
% 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
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
n 3 cups of coconut.
Refrigerate for 30 minutes or until
hat it will be comfortable for you.
set up candles
ix well.
To Make Coconut Shrimp:
In a bowl
In a large bowl, mix sugar and butter together.
Add well beaten egg, milk, vanilla and lemon extract.
Mix well, then mix with dry ingredients except coconut.
After all stirred up, add coconut.
Spoon out 1 teaspoon of cookie dough on greased cookie sheets.
Shape and sprinkle a little coconut on them and put cherries in middle.
Bake at 375\u00b0 for 10 minutes.
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.
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.
Mix sugar, milk, butter, coconut and pecans. Put in refrigerator for 30 minutes or longer. Remove and shape into balls. Return to refrigerator. Melt chocolate; dip balls in chocolate and place on waxed paper to harden.
Grease and flour a cookie sheet, set aside.
In a medium mixing bowl combine coconut and cornstarch. Stir in sweetened condensed milk and vanilla until mixture is combined. Stir in the chopped candied cherries.
Drop dough by slightly rounded teaspoons 1 inch apart onto the prepared cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes or until bottoms are lightly browned. Cool on cookie sheet for a minute or two and transfer cookies to a cooling rack to cool.
*Prep time is an approximation*.