Coconut Recipes Dessert Recipe Cards

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!

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 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 / CHOCOLATE SHEET CAKE

Steps:

• 1. Preheat oven to 350 degree F. Prepare a 15 in x 10 in x 1 in sheet pan with nonstick cooking spray.
• 2. In a large bowl, combine the flour, sugar, baking soda and salt.
• 3. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients.
• 4. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.
• 5. Pour into greased pan, and bake for 20 - 25 minutes or until wooden pick in the center comes out clean.
• 6. Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut.
• 7. Immediately sprinkle 1 cup nuts over cake. Spread coconut mixture over top. Sprinkle with remaining nuts (pan will be full).
• 8. In a small saucepan, combine butter with remaining milk and 1/4 cup sugar. Remove from the heat; stir in chocolate chips until melted. Drizzle over nuts. Cool on a wire rack.
• 9. 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.

COCONUT CREAM WHIPPED CREAM

Steps:

• 1. Refrigerate a can of coconut cream.
• 2. Open can. Remove the solid cream at the top.
• 3. Place solid cream in a bowl. Add powdered sugar and whip with a hand mixer.
• 4. It is ready to serve with your favorite desserts.