Coconut Recipes Pinterest

COCONUT BREAD RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, combine the flour, baking powder, and salt. Stir & set aside.
• In a large mixing bowl, combine the sugar, butter, eggs, coconut milk, and vanilla. Whisk well until combined.
• Stir in the dry ingredients.
• Fold in the coconut.
• Transfer to a greased loaf pan.
• Bake 45-55 minutes or until the toothpick test is clean.
• Let the bread cool on a wire rack in the pan until it reaches room temperature before adding the glaze and removing it from the pan.
• Whisk together the confectioner's sugar and milk, starting with just 1 tbsp and increasing up to 2 tbsp - until you reach your desired consistency. Some like it thin enough to soak in and others like it thicker like frosting.
• Pour or spread the mixture on top of the cooled bread.
• Sprinkle with toasted coconut before slicing and serving.

COCONUT FLAN RECIPE

Steps:

• Preheat oven to 350° F (180° C).
• In a nonstick medium skillet or saucepan, stir together sugar, water, and a few drops of lemon/ medium and cook over medium heat until sugar is melted and turns into an amber color (about 8-10 minutes). Make sure to not stir or disturb the mixture while cooking! Pour into an 8-inch round pan, quickly swirl the caramel around the bottom and sides of the pan to coat, and let sit for at least 3-5 minutes or until hardened.
• In a blender, combine sweetened condensed milk, coconut milk, eggs, and vanilla until smooth (and there are no visible traces of eggs), about 30-60 seconds. Pour the mixture into the pan.
• Prepare the bain-marie (water bath) by placing the flan pan into a 13×9-inch baking pan. Fill the outer pan with boiling water to halfway up the flan pan.
• Bake for 45 minutes or until the coconut flan is set and slightly jiggly. Transfer the flan pan to a wire rack for about 30 minutes. Then, place in the fridge for at least 4 hours or until the flan is chilled.
• To unmold, warm the bottom of the pan on a warm water bath for about 3-5 minutes and gently run a paring knife around the edges of the pan. Place a large plate over the pan and invert while holding tightly to unmold the flan.
• Top with coconut flakes for garnish. Chill until serving time!

COCONUT CHICKEN RECIPE (KETO + PALEO)

Steps:

• Preheat the oven to 350° F. Place a baking rack over a baking sheet, take some coconut oil and rub it over the baking rack to prevent sticking, and set aside. You can line the baking sheet with parchment paper for easier cleaning up.
• Add the coconut flour to a bowl. Then add the salt and pepper, and stir to combine. Set this aside.
• Add 2 eggs to a new bowl, and stir to combine. Set this aside.
• Add the shredded coconut to another new bowl and set it aside.
• Line up the bowls, coconut flour mixture, eggs, then the shredded coconut. Place a clean plate nearby to place the chicken on once it is done being coated.
• Next, take the chicken breasts and dip them into the coconut flour, making sure to coat it all.
• Then dip the chicken into the eggs and make sure to cover it all in eggs.
• Finally, dip the chicken into the shredded coconut and press the coconut flakes into the chicken to help it adhere better. Set the chicken breasts on a plate. Do this with each chicken breast.
• Place coconut oil in the skillet and heat on medium heat. Pan-fry the chicken breasts on each side until golden brown, about 2-4 minutes per side. Then set the chicken on an oiled baking rack over a baking sheet. Do this for each chicken breast.
• Place the baking sheet with chicken in the oven for 13 to 15 minutes, until the juices of the chicken breast are clear and not pink. Serve the chicken warm.

COCONUT POUND CAKE RECIPE

Steps:

• Spray two 9-inch loaf pans with cooking spray or coat with butter and dust with flour, tapping out excess.
• In a large bowl or stand mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy. Mix in the coconut and almond extract.
• Sift together flour with salt. Set aside.
• Add the eggs one at a time and alternate by adding the flour mixture until fully combined.
• Add the flaked coconut by hand. Do not overmix.
• Bake at 325°F degrees for 75-80 Minutes or until toothpick inserted into center comes out clean.
• Allow the baked loaves to cool for 5-10 minutes before removing from pan and icing on a wire rack.
• In a large bowl, combine the powdered sugar and softened butter using a fork or pastry cutter.
• Add the coconut extract and milk, mixing to combine.
• Pour the glaze over hot loaves and allow to drizzle down sides.
• Sprinkle with additional flaked coconut, if desired.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!