For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut evenly
To toast coconut: Heat a clean, dry frying
br>Meanwhile, to make the toasted coconut and banana sambal, heat a
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.
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.
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.
gredient at a time; SUGAR, COCONUT MILK OR CREAMER, MILK and
n 1 1/3 cups coconut and pecans.
Pour batter
Blend first 5 ingredients in blender until slushy.
Coat rim of daiquiri glass with lime wedge; dip glass into ground toasted coconut flakes.
Pour into a daiquiri glass.
Alternately add flour mixture and coconut milk, beginning and ending with
In a saucepan, combine milk and coconut. Heat over medium-low heat, stirring occasionally, until mixture steams. Pour hot milk mixture into container of electric blender. Cover and blend on high speed until smooth. Strain.
In same saucepan, combine strained milk and hot coffee; heat thoroughly, but do not boil. Remove from heat; stir in rum extract.
Pour into 4 heat-proof glasses or coffee cups. Top each with a dollop of whipped cream. Sprinkle toasted coconut and toasted almonds over each serving. Serve immediately.
For coconut ice cream, fold coconut and liqueur through slightly softened
In a large bowl, combine all ingredients except sugar and cinnamon.
Blend at low speed.
Beat at medium speed 3 minutes. Mix sugar and cinnamon and swirl through batter.
Do not mix completely.
Pour batter into a greased 10-inch tube pan.
Bake in preheated oven at 325\u00b0 for 60 to 70 minutes or until cake tests done.
Cool on rack for 1 hour, then turn cake out of pan to cool completely, then frost with cream cheese icing and toasted coconut. Can be baked in 2 round cake pans.
lace 1/3 cup shredded coconut in food processor. Pulse to
tbsp water. Meanwhile, combine coconut milk and 1/2 cup
Place rice in a large bowl and pour water and coconut milk over it. Stir and set aside.
In a large skillet, heat oil and saute cumin, cinnamon, cardamom, chile, and carrots over med-high heat for a minute.
Stir in garlic, lemon grass, salt, and rice with soaking liquid. Bring to a boil, cover pan, reduce heat, simmer for 15 minutes.
Stir in nuts and peas, cover and simmer another 5 minutes. Remove lemon grass and garnish with toasted coconut.
emaining flour and 1 cup toasted coconut.
Divide dough in half
br>To toast the coconut
put the coconut on a cookie
minute. Place the grated coconut in a food processor and