Coconut Peach Dessert Recipes

COCONUT PEACH DESSERT

Steps:

• In a small bowl, combine the coconut, almonds, sugar, flour and salt. Stir in egg whites and extract. Line a baking sheet with foil; grease foil well. Spread coconut mixture into a 9-in. circle on foil. , Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight., Place crust on a serving plate; spread with whipped cream. Combine peaches and sugar; spoon over cream. Cut into wedges. Serve immediately.

PEACH-COCONUT PANNA COTTA

Steps:

• Sprinkle the gelatin over the milk; let bloom 5 minutes.
• Puree the peaches with the coconut water and lime juice in a blender until smooth. Strain through a fine-mesh sieve into a medium saucepan and cook over medium heat until slightly thickened, about 8 minutes. Add the milk-gelatin mixture, heavy cream and sugar and cook, stirring, until smooth. Let cool slightly.
• Divide among 6 to 8 ramekins. Refrigerate until set, at least 6 hours or overnight. Top with finely chopped peaches.

PEACH TART WITH COCONUT CREAM AND SLIGHTLY SALTED CARAMEL

Steps:

• For the peach tart: Preheat the oven to 350 degrees F.
• Toss the peaches with the brown sugar and lemon juice and set aside.
• Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
• Spray eight 4-inch tart pans with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
• Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
• For the pastry cream: Add the egg yolks, granulated sugar and cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated.
• Set up an ice bath in a large bowl and set aside. Add the coconut milk, kosher salt and vanilla beans with the pods to a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer turned down to low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the butter, one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes.
• Once the tart shells have cooled, place a tablespoon or so of pastry cream to cover the bottom. Then top with 1 1/2 tablespoons of macerated peach filling in each tart. Spoon some more pastry cream to cover the top of the tarts and spread with a spatula to flatten it down.
• For the caramel: Melt the butter in a small saucepan over medium heat. Once melted, add the brown sugar and milk. Bring to a boil, stirring for 2 to 3 minutes. Then remove from the heat and add the vanilla and sea salt (be careful it's hot!!).
• To finish the tarts, lay a peach slice on top of each tart. Garnish with a dollop of whipped cream and a drizzle of caramel sauce.

COCONUT CREAM CAKE WITH PEACHES

Steps:

• Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
• Fill a medium pot with one inch of water and bring to a simmer over medium heat.
• Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.
• Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.
• Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You'll need 2 long pieces of plastic.)
• Make the filling and topping: Whip 1 1/2 cups/355 milliliters of the cream with the confectioners' sugar and vanilla. (Reserve the remaining 3/4 cup cream/175 milliliters for serving.)
• Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.
• Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.
• Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.

CONTEST-WINNING COCONUT PEACH PIE RECIPE

Steps:

• In a large bowl, beat egg whites and salt on medium speed until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in 1 cup coconut and almonds. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 30 minutes or until light golden brown. Cool completely on a wire rack., Arrange peaches in crust. In a large bowl, beat whipping cream with remaining sugar until stiff peaks form. Spread over peaches; sprinkle with remaining coconut. Refrigerate for 1 hour before slicing.

COCONUT-PEACH LAYER CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, and salt in medium bowl to blend. Whisk buttermilk and sour cream in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in cream of coconut, egg yolks, and vanilla. Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions. Beat egg whites in another large bowl until stiff but not dry. Fold into batter.
• Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto rack; cool completely. Maintain oven temperature.
• Spread flaked coconut on large baking sheet. Bake until lightly toasted, stirring once, about 14 minutes. Cool. (Cakes and coconut can be made 1 day ahead. Cover separately with plastic wrap and let stand at room temperature.)
• For filling:
• Stir preserves in small saucepan over medium-low heat until melted. Cool slightly. Toss peaches, sugar, and lemon juice in large bowl. Add preserves and toss to combine.
• For frosting:
• Beat first 3 ingredients in large bowl until peaks form.
• Drain peach filling of excess juices. Cut cakes horizontally in half. Place 1 cake layer, cut side up, on platter. Top with 1/3 of peach filling. Spread 1 cup frosting over filling. Repeat layering 2 more times, then top with final cake layer, cut side down. Spread top and sides of cake with remaining frosting. Cover cake completely with toasted coconut. Refrigerate at least 30 minutes and up to 1 day. Fan peach slices atop center of cake before serving.
• Cream of coconut is available in the liquor section of most supermarkets.

COCONUT-PEACH LAYER CAKE

Steps:

• For cake: Preheat oven to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• Whisk flour, baking powder, and salt in medium bowl to blend.
• Whisk buttermilk and sour cream in small bowl.
• Using electric mixer, beat butter in large bowl until fluffy.
• (this is important for a really light cake!) Gradually beat in sugar.
• Beat in cream of coconut, egg yolks, and vanilla.
• Beat in dry ingredients in 3 additions, alternating with buttermilk mixture in 2 additions.
• Beat egg whites in another large bowl until stiff but not dry.
• Fold into batter.
• Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes.
• Cool cakes in pans on rack 10 minutes.
• Turn cakes out onto rack; cool completely.
• Maintain oven temperature.
• Spread flaked coconut on large baking sheet.
• Bake until lightly toasted, stirring once, about 14 minutes.
• Cool.
• Be sure it's toasted well enough to be pretty dry!
• For filling: Stir preserves in small saucepan over medium-low heat until melted.
• Cool slightly.
• Toss peaches, sugar, and lemon juice in large bowl.
• Add preserves and toss to combine.
• For frosting: Beat first 3 ingredients in large bowl until peaks form.
• Drain peach filling of excess juices.
• Cut cakes horizontally in half.
• Place 1 cake layer, cut side up, on platter.
• Top with 1/3 of peach filling.
• Spread 1 cup frosting over filling.
• Repeat layering 2 more times, then top with final cake layer, cut side down.
• Spread top and sides of cake with remaining frosting.
• Cover cake completely with toasted coconut.
• Refrigerate*at least* 30 minutes and up to 1 day.
• This is important, or your slices won't turn out right!
• Fan peach slices atop center of cake before serving.

GOLDEN COCONUT PEACH PIE

Steps:

• Preheat oven to 450 degrees.
• In a medium bowl, combine peaches, sugar, flour, nutmeg, salt, and juice.
• Pour into pie shell; dot with butter.
• Bake at 450 degrees for 15 minutes.
• Meanwhile, in a medium sized bowl combine the butter, coconut, evaporated milk, egg, and sugar.
• Remove pie from oven and pour this mixture over the hot filling.
• Reduce heat to 350 degrees and bake until the coconut is toasted, about 45 minutes.
• Serve warm, or chilled.
• Store leftovers in refrigerator.

COCONUT PEACH DESSERT

Steps:

• In a small bowl, combine the coconut, almonds, sugar, flour and salt. Stir in egg whites and extract. Line a baking sheet with foil; grease foil well. Spread coconut mixture into a 9-in. circle on foil. Bake at 325 degrees F for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight.
• Place the crust on a serving plate; spread with whipped cream. Combine peaches and sugar; spoon over cream. Cut into wedges. Serve immediately.