Working in batches, cook beef for 2-3 mins, until browned
>For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut
To toast coconut: Heat a clean, dry frying
Combine cake mix, pudding mix, water, oil and eggs; beat 4 minutes at medium speed.
Stir in coconut and pecans.
Pour batter into 3 greased and floured 9-inch pans.
Bake at 350\u00b0 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely and spread Coconut Cream Cheese Frosting. Sprinkle top with 1/2 cup toasted coconut reserved from frosting recipe.
Mix pudding and pie mix with milk in a bowl with a wire whisk for 2 minutes. Whisk in coconut extract for 1 minute, then stir in flaked coconut and mix well. Pour mixture into cooled pie crust and refrigerate for 5 minutes. Toast 1 tablespoon of coconut for garnish. Stir whipped topping and then spread on top of pie and garnish with toasted coconut. Refrigerate until ready to serve.
Cream margarine; gradually add sugar, beating well.
Beat egg yolks.
Add to creamed mixture.
Beat well.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla.
Beat egg whites until stiff and peaks form. Fold in batter.
Pour batter into a greased and floured 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 50 minutes.
Spread Toasted Coconut Topping over cake.
Broil 2 to 3 minutes.
Cool; cut in squares.
Cook cornstarch, sugar, milk and egg yolks over medium heat, stirring constantly, until starting to thicken.
Add egg yolks, vanilla, butter and toasted coconut.
Pour in pie crust and top with egg white meringue and toasted coconut.
Soften gelatin in
1/4\tcup
cold milk.
Heat remaining milk to scalding over boiling water.
Beat egg yolks and salt; slowly add
milk,
stirring
constantly.\tReturn\tto
double boiler; cook until\tmixture coats the spoon.
Stir in gelatin until dissolved.\tChill
until it begins to congeal.
Beat egg whites until stiff,
adding
sugar
gradually.
Beat
in
milk mixture and flavoring.
Fold
in whipped cream.
Pour into pie shell. Cover with toasted coconut.
Chill 1 to 2 hours.
re ready to enjoy!
Toasted Coconut Portion.
*Now, if you
gredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and
For coconut ice cream, fold coconut and liqueur through slightly softened
ace 1/3 cup shredded coconut in food processor. Pulse
combine all the ingredients for the marinade in a bowl
o prepared pan and bake for 30 mins. Remove from oven
ggs, honey, oil, sugar and coconut flavor until smooth.
Add
To make the coconut sambal, combine toasted coconut, peanuts and cilantro in a
n medium to high speed for 30 seconds. Add powdered sugar
n 1 1/3 cups coconut and pecans.
Pour batter
For the salsa, combine fruit in
llow to cool for 1 minute. Place the grated coconut in a