Coconut Recipes Dessert Recipe Cards Recipe Cards

NO CRUST COCONUT PIE

Steps:

• Combine all the above.
• Beat until well blended.
• Divide and pour equal amounts into two greased 9" pie plates. 350° for 30 to 40 min. or until light golden brown.

COCONUT SCONES

Steps:

• Preheat the oven to 350 degrees. Line a baking pan with parchment paper and set aside.
• In a bowl combine the flour, coconut, sugar, and baking powder.
• Add the butter and working quickly, mix it into the flour until the mix resembles wet sand.
• Add the eggs, heavy cream and vanilla and with the help of a spatula mix until barely incorporated.
• Transfer to a floured surface and shape a big disk. Cut out the scones and transfer to the prepared baking pan.
• Take to the refrigerator and refrigerate for 30 minutes.
• Brush with the heavy cream and take to the oven.
• Bake for 20 minutes or until done.

COCONUT CREAM PIE

Steps:

• Scald milk & cream in top of double boiler.
• Combine flour, cornstarch, sugar, & salt & mix thoroughly.
• Add to scalded milk & cook 15 min, stirring constantly.
• Stir a small amt. of mixture into beaten egg yolks, return to double boiler, and cook a few minutes longer.
• Cool & add vanilla & coconut - - - Pour filling into baked pie shell.
• Spread meringue lightly on filling and bake as directed.

KETO COCONUT PANNA COTTA

Steps:

• In a medium saucepan, place water, coconut milk, and Truvia and whisk well. Sprinkle gelatin a little at a time, whisking continually. You may see a few small lumps, but these will disappear once you heat the mixture. Cook over medium heat, whisking frequently until the gelatin and Truvia have dissolved.
• Remove from heat and stir in coconut or vanilla extract.
• Pour cream into six 4-oz serving dishes. Refrigerate for at least 4-6 hours for a firm panna cotta.

KETO NO-BAKE COCONUT BALLS

Steps:

• Cover a plate with parchment paper. Set aside.
• In a food processor, with the S blade attachment add all the ingredients, unsweetened desiccated coconut, almond flour, sweetener, melted coconut oil, and water.
• Process on medium speed for 1-2 minutes until it forms a sticky wet dough easy to bring together in your hands to shape balls. If too dry, add an extra 1 tablespoon of water up to 2 tablespoons in total. Process again until it sticks together.
• Stop the food processor and scoop out some coconut ball dough in your hands. Roll to form a ball, place on the prepared plate. Repeat until you form 16 balls.

COCONUT BLONDIES WITH DARK CHOCOLATE

Steps:

• Preheat oven to 350 degrees. Whisk together the flours and salt and set aside. Combine the butter and brown sugar in a bowl and beat until well combined.
• Add the eggs and vanilla and stir well. Slowly add the flour mixture. Stir in the coconut and chocolate chips.
• Scrape the batter into a well-greased 9x13 pan. Spread evenly with a spatula. Sprinkle additional coconut on top.
• Bake for 28 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving. Enjoy!

MANGO COCONUT CAKE

Steps:

• Cream butter in a bowl.
• Add eggs and blend.
• Add cake mix and water and mix well.
• Fold in mango and shredded coconut.
• Bake in a greased 9 x 12 pan at 350º oven for 30-35 minutes . or until toothpick comes out clean.
• Let cool.
• Frost with Buttercream Frosting (recipe below)
• Top with chopped Macadamia nuts.

COCONUT CREAM DESSERT RECIPE

Steps:

• Combine the flour and butter together using a fork or pastry blender. The butter should still be firm, not softened or melted. Work the mixture until it forms coarse crumbs that resemble small peas. Then add in the nuts. Pour this mixture into a 9 x 13 baking dish (or pan) and pat into the bottom. Bake at 350° F for 10 to 15 minutes, just until edges are starting to brown a little. Remove from the oven and allow the crust to cool. Cream the cream cheese and powdered sugar together. Mix 1 cup of whipped topping in with the cream cheese mixture. Spread the cream cheese mixture evenly over the cooled crust. Whisk the pudding mix and milk together until thickened and then add 1 cup of coconut to the pudding. Spread the pudding mixture evenly on top of the cream cheese layer. Spread the remaining whipped topping over the pudding. Sprinkle 1/3 to 1/2 cups of toasted coconut over the top of the whipped topping, the amount depends on your personal preference. Refrigerate until chilled. Serve and enjoy! This dessert keeps well when stored properly in the refrigerator.

COCONUT AND CREAM DESSERT RECIPE

Steps:

• Crush crackers and set aside. Beat egg whites until the form stiff peaks. Add the sugar and vanilla; beat until well mixed. Finely chop the pecans; stir the pecans and crushed crackers into the egg white and sugar mixture. Put into a greased 9 x 13 baking pan and spread out evenly. Bake at 350 degrees for 25 - 30 minutes. Allow to cool completely. Beat the whipping cream until it forms stiff peaks; spread over cooled crust. Sprinkle the coconut over the whipped cream. Serve and enjoy! Store in the refrigerator.

DELICIOUS COCONUT TARTS, CHINESE BAKERY-STYLE

Steps:

• Preheat oven to 180°C (350°F). Position an oven rack in the lower third (just below centre) of the oven.
• In a mixing bowl, stir flour, icing sugar and salt together to mix well.
• Add chilled butter cubes and rub into the flour until the mixture resembles a sandy mixture or like breadcrumbs.
• Add egg yolks, and cut into the flour-butter mixture with a dough scraper until the dough starts to come together. Finish up kneading by hand until the dough is smooth and even coloured. DO NOT OVER-KNEAD or else the pastry will be tough.
• Set it in the chiller while you make the filling.
• In a mixing bowl, combine eggs, sugar, milk, coconut milk and yellow food colouring (optional). Whisk by hand until sugar dissolves.
• Add in melted butter and whisk to combine well. Tip in grated coconut and stir to combine well. (If using desiccated coconut, please read notes below.)
• BLIND-BAKE THE TART SHELLS
• Line the tart moulds with pastry dough, pressing gently into the moulds. The thickness should ideally be between 3 - 4 mm.
• Line the tart shells with a cut square of baking paper. Fill with baking beans or rice. OR instead of using weights, lightly prick the base with a fork. Bake in the oven for 10 to 15 minutes, or until the tart shells are a light golden brown.
• Remove the baking beans and baking paper.
• Spoon the coconut filling into each tart shell. Do not spoon too much liquid, leaving about a 2-mm border around the tart edge clear of filling. Note: If desired, strain the coconut filling before filling. Do not press any juices out from the flesh when you do this, as it should be soaked as heavily as possible. Then, fill tart shells with the flesh. Finally, spoon just enough of the liquid custard to fill up to almost the edge of the tart. Don't overdo it, otherwise the custard will bubble over the edges of the shells during baking.
• To create a slightly dome-shaped filling, pile some strained coconut flesh in the centre (please read Notes below).
• Bake for 25 to 30 minutes or until coconut tops brown evenly. Bake for a few minutes longer if you like the crusted tops.
• Remove from oven and let the tarts cool in their moulds for 15 minutes. Gently remove from tart moulds and cool on a baking rack.

COCONUT CAKE RECIPE

Steps:

• Prepare cake mix as directed. Bake in 2 - 8 inch round pans. When done remove from the oven and allow to cool completely. While cake is baking mix sour cream, coconut, and powdered sugar together. Reserve 1 cup of this mixture to use for the frosting. Refrigerate the reserved cup along with the remainder of the coconut mixture, which will be used for the filling. When the cake is cool, cut each layer in half to make 4 layers. Assemble cake using 1/3 of coconut filling mixture between each layer. Add the 1 cup of reserved coconut mixture to the Cool Whip. Use this to frost top and sides of cake. Toast the 3/4 cup of coconut and sprinkle on top and press around the sides. Refrigerate in air tight container. Cut in wedges to serve.

FROZEN COCONUT DESSERT

Steps:

• In a large saucepan, bring water and sugar to a boil. Cook, uncovered, for 5 minutes. Cool. Stir in 2 cups coconut and vanilla. In a small bowl, beat cream until soft peaks form; fold into coconut mixture. Pour into serving dishes. Cover and freeze overnight. , Remove from the freezer 45 minutes before serving. Toast the remaining coconut; sprinkle over dessert. Top with macadamia nuts.

KETO S'MORES BARS

Steps:

• Preheat oven to 350° F. Grease an 8×8 inch baking pan with coconut oil.
• In a large bowl, add all of the crust ingredients and whisk to combine. The crust will be slightly runny. Pour the crust into the baking pan.
• Bake the crust for 14 to 18 minutes or until golden brown. Remove the crust from the oven and place the baking pan on a cooling rack to fully cool.
• Once the crust is fully cooled then make the marshmallow filling. It is best to place the marshmallows on a fully cooled crust so it doesn't melt and deflate the marshmallow filling. Take a medium-sized saucepan and add the water, gelatin, erythritol, and vanilla. Over low heat, heat until everything has dissolved and then remove from the heat.
• Place the marshmallow filling in a bowl and then using a stand mixer or hand mixer, beat the filling for about 8 to 15 minutes, starting on medium and then switching to high, until the marshmallow mixture looks like marshmallow fluff and is starting to hold its shape. Quickly pour the marshmallow filling over the crust and smooth it into place. If the marshmallow filling has become too stiff, simply remelt it and then beat it again.
• Place the crust and filling in the fridge to fully set. Mine set within 5 minutes but it could take up to an hour for yours to set depending on how much you beat it. If your marshmallow filling sets unevenly, like mine, simply take a knife and cut off any uneven parts.
• Next, make the chocolate topping once the marshmallow filling has set. Add all of the ingredients to a small saucepan or a microwaveable bowl. Either melt the chocolate over low heat, stirring constantly, or in your microwave at 30-second intervals, stirring in between.
• Slowly spread the filling over the marshmallow filling. I suggest doing a little at a time because the hot chocolate will melt the marshmallow. Take a spatula and spread the chocolate to make it smooth. Place the dessert in the refrigerator to fully set, about 20 minutes.
• Cut into 16 bars.

KETO COCONUT FLOUR BROWNIES RECIPE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C). Line an 8x8 in (20x20 cm) baking dish with parchment paper and grease lightly.
• Melt the butter and 1 cup of chocolate chips in a double boiler on the stove, stirring occasionally. Set aside to cool for a couple of minutes.
• Transfer the chocolate mixture to a food processor and add the eggs, vanilla and heavy cream. Pulse a few times until combined.
• In a small bowl, whisk together the Besti, cocoa powder, coconut flour, and sea salt.
• Add the dry mixture to the food processor and pulse until smooth.
• Spread the batter in the prepared baking pan and top with 1/8 cup of chocolate chips.
• Bake about 20-30 minutes, until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.

COCONUT PROTEIN BALLS

Steps:

• Pulse oats and dates together in a food processor until the dates have been chopped into small pieces.
• Add remaining ingredients. Pulsing at first to make sure everything is evenly combined, process the mixture until it starts to ball up and come away from the sides of the bowl.
• Using wet hands, press the dough into approximately 1-inch (2.54 cm) balls. Roll each ball in extra coconut, and enjoy!

ANGEL FOOD COCONUT CREAM DESSERT RECIPE

Steps:

• Place cubed angel food cake into a 9x13 cake pan.Whisk the milk and pudding mix together in a bowl for 2 minutes. Add the softened ice cream and whisk just until combined.Pour evenly over the angel food cake. Spread the whipped topping over the pudding mixture.Sprinkle the top with coconut, cover, and chill for at least 1 hour before serving. Keep leftovers refrigerated.