Cherry Coconut Crumble Recipes

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OUR GARETH'S CHERRY AND COCONUT CRUMBLE



Our Gareth's Cherry and Coconut Crumble image

This was the first thing my brother Gareth brought home from school that we all loved, and his cooking skills have improved ever since! Simple, gorgeous and effective, this pudding is sure to satisfy, trust me, you won't be disappointed! serve with custard or cream

Provided by robd16

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 (12 ounce) cans of black cherries in syrup
50 g sugar
1/2 grated lemon, rind of
1 1/2 tablespoons cornflour
2 tablespoons water
1 knob butter
5 ounces plain flour (all purpose)
3 ounces butter
3 ounces caster sugar
2 ounces desiccated coconut

Steps:

  • Preheat the oven to 180C/350°F.
  • Pit the cherries if they're not already and put in a pan along with the syrup they came in, the sugar and lemon rind and bring to the boil.
  • Mix the cornflour with the water in a small cup and add to the cherries once boiling. Stir constantly until the mixture thickens (1 minute or so).
  • Take of the heat and add the butter. set aside.
  • To make the topping sieve the flour into a bowl, cut the butter into small cubes and rub into the flour until it resembles fine breadcrumbs (you could use a food processor).
  • Now add the sugar and coconut and mix well.
  • To assemble to crumble, pour the cherry mixture into an ovenproof dish and sprinkle the coconut mixture on top.
  • Bake for 30-40 minutes until golden brown and serve with lashings of custard or cream.

Nutrition Facts : Calories 639.2, Fat 22.5, SaturatedFat 15.1, Cholesterol 45.7, Sodium 165, Carbohydrate 107.7, Fiber 5.9, Sugar 71.6, Protein 5.8

CHERRY-COCONUT SLICES



Cherry-Coconut Slices image

My mother got this recipe from a woman named Emmie Oddie, a well-known home economist in Canada who had a column in a farming newspaper. Oddie would test reader recipes in her own kitchen and write about it. These tasty sweets are so rich that you need only a small piece. -Judy Olson, Whitecourt, Alberta

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 32 bars.

Number Of Ingredients 11

3 cups graham cracker crumbs
1-1/2 cups miniature marshmallows
1 cup unsweetened finely shredded coconut
1/2 cup chopped maraschino cherries
1 can (14 ounces) sweetened condensed milk
1 teaspoon maple flavoring
FROSTING:
1 cup packed brown sugar
1/3 cup butter, cubed
1/4 cup 2% milk
1 cup confectioners' sugar

Steps:

  • In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 169 calories, Fat 6g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 82mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

CHERRY COCONUT TREATS



Cherry Coconut Treats image

My great-grandmother created this recipe more than 100 years ago, so it's made many appearances at family parties. Make the treats even more fun for the holidays by using both red and green maraschino cherries. -Anne Mullen, Windsor, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1 cup graham cracker crumbs
2/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, melted
FILLING:
4 cups unsweetened finely shredded coconut
2 cans (14 ounces each) sweetened condensed milk
2 jars (10 ounces each) maraschino cherries, drained and chopped
2 teaspoons vanilla extract
1 teaspoon almond extract

Steps:

  • Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 362 calories, Fat 20g fat (14g saturated fat), Cholesterol 32mg cholesterol, Sodium 202mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.

CHERRY PIE WITH COCONUT CRUMB TOPPING



Cherry Pie with Coconut Crumb Topping image

Categories     Fruit     Dessert     Bake     Cherry     Coconut     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 15

For topping
1/2 cup unbleached all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup old-fashioned oats
1/3 cup sweetened flaked coconut
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
For pie
Simple Pie Pastry
2 1/2 pounds fresh cherries, pitted
2/3 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons quick-cooking tapioca
1 teaspoon finely grated lemon peel

Steps:

  • Make topping
  • Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Cover and refrigerate.
  • Make pie
  • Roll out pastry between sheets of lightly floured waxed paper to 12-inch round, turning over occasionally and lifting and smoothing paper. Peel off top sheet of paper. Using bottom paper as aid, lift pastry and invert into 9-inch-diameter glass pie dish. Peel off paper. Press pastry gently into dish. Fold overhang under; crimp to form high-standing decorative edge. Chill 15 minutes.
  • Preheat oven to 425°F. Mix remaining ingredients in large bowl. Let stand until cherries release juices, about 10 minutes. Transfer cherry mixture to crust.
  • Bake pie 15 minutes. Reduce oven temperature to 375°F. Transfer pie to baking sheet. Sprinkle topping over pie. Bake until cherries are tender and juices bubble thickly, covering pie loosely with foil if topping browns too quickly, about 50 minutes. Transfer to rack. Cool 30 minutes. Serve warm or at room temperature.

CHERRY & COCONUT CAKE



Cherry & Coconut Cake image

Indulgend cherry cake with a sweet coconut and cream topping.

Provided by ninarose

Time 1h

Yield Makes Slices

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180 degrees. Let the cherries drain. Mix flour, baking powder and cocoa in a bowl. Add the sugar, butter and eggs and mix until smooth.
  • Spread the pasty on the greased baking tray. Add the cherries. Bake the base for 45-55 Min in the oven, take out and let it cool.
  • Mix the Paradiescreme, sour cream and single cream in a bowl and spread over the base.
  • For the crumble, mix the coconut, butter and sugar. Heat it gently until the butter has melted. Let it cool before adding onto the cream.

CHERRY CRUMBLE



Cherry Crumble image

This dessert is great served warm with vanilla ice cream.

Provided by Debbie Rowe

Categories     Desserts     Crisps and Crumbles Recipes     Cherry Crisps and Crumbles Recipes

Time 1h

Yield 12

Number Of Ingredients 6

6 tablespoons butter
1 ⅛ cups all-purpose flour
½ cup rolled oats
6 tablespoons packed brown sugar
⅛ teaspoon salt
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
  • Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
  • Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 31.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 6.7 g

COCONUT CHERRY BARS



Coconut Cherry Bars image

Take a break from chocolate and make these cheery cherry bars.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 30

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
3 tablespoons powdered sugar
2 eggs
1 cup granulated sugar
3/4 cup chopped nuts
1/2 cup flaked coconut
1/2 cup chopped maraschino cherries, drained
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease 8- or 9-inch square pan.
  • In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
  • In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
  • Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 55 mg, Sugar 9 g, TransFat 0 g

EASY CHOCOLATE, COCONUT AND CHERRY BAKE



Easy chocolate, coconut and cherry bake image

Easy recipe for all the family. Chewy and gooey coconut and cherry tray bake topped with milk chocolate

Provided by Annalouisewild

Time 35m

Yield Makes 20 bites

Number Of Ingredients 6

225g Milk Chocolate
55g Butter
110g Caster Sugar
1 Egg
110g Coconut
110g Cherries

Steps:

  • Start by greasing a 7x11inch tin. Melt chocolate over a pan of boiling water on the hob, stirring to stop it from burning. Pour into the tin and evenly spread. Leave in fridge to cool.
  • Preheat over to 150c fan. Cream fat and sugar together before mixing in the remaining ingredients (egg, coconut and fruit). Once the chocolate is set, pour over the coconut mixture and spread.
  • Bake for 20 minutes or until golden brown. Yum!!

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Top Asked Questions

How do you make Cherry crumble?
Made with either fresh or frozen cherries, Cherry Crumble is a perfect blend of sweet and tart flavors! Preheat oven to 350˚F. Place the cherries in a large bowl and add flour. Stir to incorporate. Add the sugar and lemon juice and stir combine well. Cherries should be evenly coated. Pour the cherry mixture into an 8x8 square baking dish.
How to make the best cherry cookies?
Preheat oven to 350˚F. Place the cherries in a large bowl and add flour. Stir to incorporate. Add the sugar and lemon juice and stir combine well. Cherries should be evenly coated. Pour the cherry mixture into an 8x8 square baking dish. In a medium bowl, add oats, flour, brown sugar, salt, cinnamon and vanilla extract and mix well.
How do you make maraschino cherries with coconut?
Coconut and cherry topping: Add the flaked coconut, condensed milk, vanilla, and almond extract to a mixing bowl, and mix all the ingredients together. Use a sharp knife to coarsely chop the maraschino cherries, then pat them dry with paper towels.
What is the best way to make cherry pie crust?
In a medium bowl, add oats, flour, brown sugar, salt, cinnamon and vanilla extract and mix well. Pour the butter into the oat/flour mixture and mash with a fork or hands, until mixed well and crumbs form. Sprinkle the crumbly topping over the cherry mixture in the dish.

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