Almond Coconut Delight Recipes

DELIGHTFUL COCONUT ALMOND BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in coconut milk and eggs.
• Mix all-purpose flour, almond flour, baking powder, and cinnamon together in a bowl. Stir into the butter mixture until batter is thoroughly blended. Fold in coconut and raisins.
• Divide batter evenly between the greased loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing, about 30 minutes.

ALMOND DELIGHT RECIPE - (4.5/5)

Steps:

• Melt butter in cake pan add brown sugar, flour, coconut, almond mix well and bake in oven 350 degrees 15 -20 minutes till brown stirring a few times. Take out and cool. mix pudding and milk till thick than add cool whip until blended. Pour 1/2 pudding mixture into glass 8x12 dish sprinkle 1/2 almond mixture and then repeat finsih with the almond topping and chill.

COCONUT DELIGHTS RECIPE BY TASTY

Steps:

• First, crush the biscuits or crackers into a fine meal in a bowl.
• To this, add sweetened condensed milk and mix well until the batter becomes a sticky consistency.
• Take two tablespoons of batter and roll into a ball.
• In a separate bowl, empty the packet of fine desiccated coconut and coat the ball in the coconut flakes.
• Repeat with the rest of the mixture until done.
• Once the balls are well-coated with the coconut, place in a container and refrigerate for 2-3 hours.
• Retrieve and serve.
• Enjoy!

COCONUT CRUNCH DELIGHT

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
• Soak dates in hot water until soft, 6 to 10 minutes. Drain.
• Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
• Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
• Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

CRUNCHY ICE CREAM DELIGHT

Steps:

• Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add almonds; cook and stir 2-3 minutes or until toasted. Stir in Rice Chex, coconut, brown sugar and salt. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 5-6 minutes or until edges are golden brown. Cool 10 minutes; place in freezer 30 minutes., Gently spread ice cream over crust. Cover and freeze overnight. Cut into bars.

CHOCOLATE ALMOND DELIGHT

Steps:

• Cream butter and sugar together.
• Add in egg yolks.
• Whisk egg whites until smooth.
• Fold in sieved flour, ground almonds, egg whites and the melted cooking chocolate.
• Bake in a loaf tin for 350 degrees Fahrenhit or 180 degrees celcius for about 30 minutes.
• For the topping, melt 200g cooking chocolate over hot water and pour onto cake.
• Decorate with almond flakes and cherries.

COCONUT DELIGHT

Steps:

• In a mixing bowl, beat cream cheese and confectioners' sugar.
• Add milk and pudding mix; mix well.
• Fold in 1-1/2 cups of whipped topping.
• Place half of the cake cubes in a 4-quart glass bowl.
• Layer with half of the berries, coconut, and pudding mix.
• Cover with remaining cake cubes.
• Layer with the remaining berries, coconut, and pudding mixture.
• Spread remaining whipped topping over top.
• Garnish with additional berries and lightly brownish coconut if desired.