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.
% 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
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.
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.
reduce heat to medium. Cook for 8-12 minutes or until
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
Mix and put in refrigerator overnight.
Use your favorite recipe for cake layers.
Keep in refrigerator for 7 days before eating.
Beat eggs, sugar and margarine.
Add flour, milk, vanilla and coconut.
Pour into greased pie pan.
Bake at 375\u00b0 for 30 minutes.
Beat egg whites in large mixing bowl until stiff. Add cream of tartar, sugar and vanilla. Beat with electric mixer again until well mixed. Pour on tops of 2 pies. Sprinkle top with coconut. Place in oven until golden brown. Remove from oven and cool. This recipe is enough for 2 pies.
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.