Coconut Crunch Beans Recipes

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COCONUT CRUNCH DELIGHT



Coconut Crunch Delight image

I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12-16 servings.

Number Of Ingredients 10

1/2 cup butter, melted
1 cup all-purpose flour
1-1/4 cups sweetened shredded coconut
1/4 cup packed brown sugar
1 cup slivered almonds
2-2/3 cups cold milk
1/2 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
2 cups whipped topping
Fresh strawberries, optional

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.

Nutrition Facts :

EASY CREAMY COCONUT BLACK BEANS



Easy Creamy Coconut Black Beans image

This no-soak black beans recipe cannot really get much easier. Throw everything into a large pot and simmer until the beans are tender. Using coconut milk for the liquid makes the beans extra creamy. They have a delicate coconut flavor, which is absolutely delicious when you squeeze a little fresh lime on top before serving. When choosing the coconut milk, make sure it is unsweetened. For the creamiest beans, use full fat canned coconut milk. Reduced fat canned or the refrigerated coconut milk often found near dairy milk does work, the beans will just be slightly less creamy and rich. **Not currently tested with canned black beans. We are working on a method and will share as soon as we can**

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 2h5m

Yield Makes about 6 cups

Number Of Ingredients 12

2 cups dried black beans, picked through, rinsed (about 1 pound), *not currently tested with canned beans
3 cloves garlic, smashed and peeled
1/2 medium onion, peeled, left unchopped
1 bay leaf
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 3/4 cups can unsweetened coconut milk, see notes
Water
Salt and ground black pepper
Handful fresh cilantro
1 lime
Optional toppings: Tomatoes, avocado and cheese

Steps:

  • Add black beans, garlic, onion, bay leaf, cumin, cinnamon and the coconut milk to a large pot. Cover the beans with 2 inches of water. Bring to a boil, stir then reduce the heat to a low simmer. Cook uncovered, until the beans are tender, 1 1/2 to 2 hours. As they cook, stir the beans every once and a while and add extra water if they look dry.
  • When the beans are tender, remove the onion, garlic and bay leaf. Taste and season with salt and pepper (start with 1/4 teaspoon to 1/2 teaspoon salt). Increase the heat to medium and bring to a rapid simmer. Simmer the beans, stirring often, until the liquid thickens, 5 to 10 minutes. Serve with fresh cilantro and a squeeze of lime. Chopped tomatoes and avocado are also excellent added to the top of the beans.

Nutrition Facts : ServingSize 1/2 cup, Calories 191, Protein 8 g, Carbohydrate 22 g, Fiber 8 g, Sugar 1 g, Fat 9 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 104 mg

COCONUT CRUNCH COOKIES



Coconut Crunch Cookies image

These sweet drop cookies are loaded with coconut and chocolate chips. Their crisp edges and soft centers add up to a perfect cookie.-Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups sweetened shredded coconut
1 package (11-1/2 ounces) milk chocolate chips
1-1/2 cups finely chopped almonds

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips and almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 138 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS



Quick Coconut Curry with Rice, Corn, and Beans image

This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.

Provided by SN

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 7

Number Of Ingredients 10

1 (15 ounce) can black-eyed peas, undrained
1 (14 ounce) can coconut milk
½ (12 ounce) package frozen corn
1 (5.5 ounce) can tomato paste
2 tablespoons Jamaican-style curry powder
1 tablespoon white sugar
¾ teaspoon salt, or to taste
4 cups water, or as needed
1 ¾ cups basmati rice
1 pinch salt

Steps:

  • Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
  • Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
  • Mix rice and curry sauce together in a large bowl.

Nutrition Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g

CROCK POT COCONUT CURRY BAKED BEANS



Crock Pot Coconut Curry Baked Beans image

This vegan baked bean recipe is a unique - but utterly delicious - spin on classic baked beans. Curry spices, coconut milk, ginger, and brown sugar help make this easy Crock Pot recipe shine. Perfect for your next potluck BBQ!

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 13

4 cups cooked pinto beans (or 3 15-ounce cans, drained and rinsed)
1 tablespoon olive oil
1 medium yellow onion (diced)
1 medium clove garlic (minced (about 1 teaspoon))
1 tablespoon minced fresh ginger (about half of a thumb-sized piece)
3 teaspoons curry powder
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon salt (I like kosher salt)
1 14- ounce can light coconut milk
1 6- ounce can tomato paste
2 tablespoons brown sugar (I prefer dark but light is fine)
One 3-quart or larger slow cooker

Steps:

  • Add beans to Crock Pot.
  • Add the olive oil to a large skillet over medium heat. Saute the onions until they begin to soften, about 5 minutes. Add garlic and saute for another minute. Stir in the ginger, curry powder, cumin, crushed red peppers, and salt.
  • Reduce heat to low and stir in the coconut milk, tomato paste, and brown sugar until tomato paste is evenly distributed. Pour over beans and toss gently until beans are coated.
  • Cook on low 8 - 10 hours.
  • Taste and add additional salt if desired.

COCONUT-CASHEW CRUNCHERS



Coconut-Cashew Crunchers image

Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 22

Number Of Ingredients 10

1 cup packed brown sugar
1 cup granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut
1 1/2 cups chopped cashews

Steps:

  • Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
  • Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
  • Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 22 g, TransFat 0 g

BLACK BEANS WITH COCONUT WATER



Black Beans with Coconut Water image

Amazing black beans with coconut water for serving over jasmine rice. Even my Cuban in-laws love it!

Provided by Shawn T

Categories     Side Dish     Beans and Peas

Time 1h15m

Yield 10

Number Of Ingredients 8

4 slices bacon, diced
1 medium onion, peeled and halved
1 jalapeno pepper, seeded and halved
1 (29 ounce) can canned black beans (such as Goya®)
1 (12 ounce) can unsweetened coconut water
½ cup white Spanish cooking wine
½ tablespoon ground cumin
1 bay leaf

Steps:

  • Cook and stir bacon, onion, and jalapeno over medium heat in a medium-sized soup pot until bacon begins to brown and is mostly cooked through, about 5 minutes. Stir in black beans, coconut water, white cooking wine, cumin, and bay leaf. Cover and cook over medium heat until thickened, about 1 hour.

Nutrition Facts : Calories 114 calories, Carbohydrate 17.5 g, Cholesterol 4 mg, Fat 1.9 g, Fiber 6.3 g, Protein 6.7 g, SaturatedFat 0.6 g, Sodium 502.7 mg, Sugar 0.6 g

COCONUT CRUNCH CAKE



Coconut Crunch Cake image

To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring. Martha made this recipe in episode 506 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h50m

Number Of Ingredients 16

1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1 (5.4 ounce) can cream of coconut
1 teaspoon pure vanilla extract
1/4 cup coconut oil
1 cup sugar
3 large eggs
2 large egg whites
1/8 teaspoon coarse salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut (8 ounces)
Chocolate Sauce for Coconut Crunch Cake, for serving

Steps:

  • Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
  • Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
  • Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
  • Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

VEGAN COCONUT-GINGER BLACK BEANS



Vegan Coconut-Ginger Black Beans image

The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish. Finish with crushed plantain chips seasoned with lime zest for sweetness and crunch, or top with coconut flakes or tortilla chips, which are also excellent

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, beans, soups and stews, appetizer, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 (15-ounce) cans black beans
2 tablespoons coconut oil or extra-virgin olive oil
1 1/2 teaspoons ground cumin or coriander
1 (3-inch piece) fresh ginger, peeled and finely grated (about 3 tablespoons)
1 (13-ounce) can full-fat coconut milk
Kosher salt and black pepper
1/2 cup plantain chips or toasted coconut flakes
1 teaspoon lime zest plus 2 tablespoons juice (from 1 lime)
Hot sauce, for serving (optional)

Steps:

  • Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
  • Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
  • Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
  • Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.

COCONUT GREEN BEANS



Coconut Green Beans image

Quick, easy side dish with a subtle kick. * I originally found this recipe in Jane Kirby's Glamour's Gourmet on The Run (1987), and have since simplified it and reduced the number of ingredients (I'm a cheap college student)--but I recommend checking out the original, which includes cooking with a bay leaf and mustard seeds.

Provided by A. Deume

Categories     Vegetable

Time 9m

Yield 2 serving(s)

Number Of Ingredients 4

1 tablespoon olive oil
1/8 teaspoon crushed red pepper flakes
1 cup frozen green beans
4 tablespoons unsweetened dried shredded coconut

Steps:

  • Heat oil in a medium skillet, add pepper flakes.
  • Sauté green beans until cooked.
  • Add coconut, sauté until heated (be careful not to brown).

Nutrition Facts : Calories 102.1, Fat 9.2, SaturatedFat 3, Sodium 7.6, Carbohydrate 5.2, Fiber 2.6, Sugar 1.1, Protein 1.2

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