Coconutcloudcoffee Recipes

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COCONUT CLOUD COFFEE



Coconut Cloud Coffee image

Make and share this Coconut Cloud Coffee recipe from Food.com.

Provided by SarahBeth

Categories     Beverages

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 7

2 cups milk
1 1/3 cups flaked coconut
2 cups hot strong, brewed coffee
1/4 cup imitation rum extract
whipped cream
toasted coconut
finely chopped toasted almond

Steps:

  • In a saucepan, combine milk and coconut. Heat over medium-low heat, stirring occasionally, until mixture steams. Pour hot milk mixture into container of electric blender. Cover and blend on high speed until smooth. Strain.
  • In same saucepan, combine strained milk and hot coffee; heat thoroughly, but do not boil. Remove from heat; stir in rum extract.
  • Pour into 4 heat-proof glasses or coffee cups. Top each with a dollop of whipped cream. Sprinkle toasted coconut and toasted almonds over each serving. Serve immediately.

Nutrition Facts : Calories 246.6, Fat 12.4, SaturatedFat 10.3, Cholesterol 17.1, Sodium 144.1, Carbohydrate 22, Fiber 2.8, Sugar 12.1, Protein 5

COCONUT WATER COLD BREW COFFEE



Coconut Water Cold Brew Coffee image

Provided by Food Network

Categories     beverage

Time 12h5m

Yield 4 to 6 servings

Number Of Ingredients 2

4 cups coconut water
1 cup coarse-ground coffee

Steps:

  • Combine the coconut water and coffee in a pitcher or large resealable container and stir. Let steep, refrigerated, for 12 hours.
  • Strain the liquid through a fine-mesh strainer, coffee filter or cheesecloth. Pour into glasses filled with ice.

COCONUT CLOUD CAKE



Coconut Cloud Cake image

This cake truly is as light as a cloud and tastes like heaven! At first glance, the frosting may seem intimidating, but it is foolproof!

Provided by Trisha Yearwood

Categories     dessert

Time 3h50m

Yield 12 to 15 servings

Number Of Ingredients 16

Nonstick spray, for the baking dish
3 large egg whites
2 cups granulated sugar
1 cup (2 sticks) salted butter, at room temperature
1 teaspoon pure vanilla extract
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon fine salt
One 13.5-ounce can coconut milk, stirred
1/2 cup fresh coconut water (refrigerated, not shelf-stable)
2 tablespoons honey
One 6-ounce bag sweetened flaked coconut, such as Baker's Angel Flake
1 cup sugar
1/3 cup fresh coconut water (refrigerated, not shelf-stable)
3 large egg whites
1 1/2 teaspoons pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch baking dish with nonstick spray.
  • Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, 4 to 5 minutes. Gently remove the egg whites from the mixer to a medium bowl and set aside.
  • Combine the sugar and butter in the bowl of the mixer and cream together, scraping down the sides of the bowl occasionally, until light and fluffy, about 3 minutes. Add the vanilla and whip an additional 30 seconds to incorporate.
  • In another medium bowl, sift together the cake flour, baking powder and fine salt. With the mixer on low speed, pour half the coconut milk into the butter and sugar mixture. Turn the mixer off and add half the dry ingredients. Mix on low speed until the dry ingredients are just incorporated, scraping down the sides of the bowl as needed. Repeat this process with the remaining coconut milk and dry ingredients.
  • Using a rubber spatula, gently fold the whipped egg whites into the batter. Pour the batter into the greased baking dish. Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cake to cool completely.
  • For the coconut syrup: Place the coconut water and honey in a microwave-safe container. Microwave until the honey is dissolved, about 1 minute. Poke the surface of the cake with the tines of a fork. Brush the cake with the warm syrup. Sprinkle the flaked coconut evenly over the cake.
  • For the frosting: Place the sugar and coconut water in a small saucepan. Bring to a boil over medium-high heat. Let boil for 2 minutes before you add it to the egg whites (see below).
  • Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Add the vanilla extract. Reduce the speed to the lowest setting and slowly pour the hot sugar syrup into the egg whites. Continue to drizzle until all the syrup has been added. Then, turn the mixer up to high speed and whip until the frosting becomes thick, glossy and holds stiff peaks, about 3 minutes more. The frosting should be used to decorate the cake immediately.
  • Scrape the frosting onto the center of the cake in a large mound. Push outward with an offset spatula, spreading the frosting over the surface of the cake and making cloudlike swirls to cover completely.

COCONUT CLOUDS



Coconut Clouds image

I found this recipe in one of those supplements at the check-out stands at the grocery stores. It was full of cookies and bars. I made this for my cookie trays this year and they were a hit. If you like coconut, these are for you.

Provided by jb41848

Categories     Drop Cookies

Time 22m

Yield 36 cookies

Number Of Ingredients 6

2 2/3 cups flaked coconut, divided
1 package yellow cake mix (Duncan Hines Moist Deluxe)
1 egg
1/2 cup vegetable oil
1/4 cup water
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees.
  • Reserve 1 1/3 cup coconut in a bowl and set aside.
  • Combine cake mix, egg, oil, eater and almond extract.
  • Beat at low speed until well mixed.
  • Stir in remaining 1 1/3 cup coconut.
  • Drop by rounded teaspoons into reserved coconut and roll the cookie.
  • Place on a ungreased baking sheet.
  • Bake at 35o degrees for 10-12 minutes or until light golden brown.
  • Cool in pan 1 minute and then transfer to cooling racks.

Nutrition Facts : Calories 118, Fat 6.6, SaturatedFat 2.2, Cholesterol 6.2, Sodium 111.7, Carbohydrate 14, Fiber 0.4, Sugar 8.7, Protein 1

COCONUT CLOUDS



Coconut Clouds image

Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. -Donna Scofield, Yakima, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 5-1/2 dozen.

Number Of Ingredients 19

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup sour cream
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sweetened shredded coconut, toasted
BROWNED BUTTER FROSTING:
1/3 cup butter, cubed
3 cups confectioners' sugar
3 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 110 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

SPICED COCONUT COFFEE



Spiced Coconut Coffee image

Don't let the ingredients scare you off. This coffee has a bit of a kick, but it's just right for warming up on those cold winter days. It's easily made in a french press or a regular drip coffee maker. The cinnamon stick can be used more than once. Top with whipped cream and sprinkle with ground cinnamon if desired.

Provided by Heather

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 tablespoons ground coffee beans
½ teaspoon crushed red pepper
2 whole cloves
½ (3 inch) cinnamon stick
2 cups water
½ cup coconut milk
2 tablespoons honey

Steps:

  • Combine the ground coffee, red pepper, cloves, and cinnamon stick in a coffee filter set into a drip coffee brewer. Pour the water into the brewer's water reservoir. Set the coffee brewer on to brew.
  • While the coffee brews, gently warm the coconut milk in a small saucepan over medium-low heat. Stir in the honey until the honey is dissolved. Pour the brewed coffee into the mixture; stir. Divide the liquid into two mugs to serve.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 21.1 g, Fat 12.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 10.7 g, Sodium 21.2 mg, Sugar 17.3 g

COCONUT OIL COFFEE



Coconut Oil Coffee image

Perhaps Oliver Wendell Holmes was sipping coconut oil coffee when he said, 'The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be expected to reproduce.' This blend of coconut oil and unsalted, grass-fed organic butter in your coffee is definitely something to write about!

Provided by The Gruntled Gourmand

Categories     Breakfast and Brunch     Drinks

Time 5m

Yield 2

Number Of Ingredients 3

2 cups hot coffee
2 tablespoons coconut oil
2 tablespoons unsalted butter

Steps:

  • Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.

Nutrition Facts : Calories 224.2 calories, Cholesterol 30.5 mg, Fat 25.6 g, Protein 0.4 g, SaturatedFat 19.8 g, Sodium 6.3 mg

COCONUT COLD BREW COFFEE



Coconut Cold Brew Coffee image

Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups. If you're in the habit of buying an iced coffee from a shop every day, this economical homemade version will reduce your plastic use and save you time.

Provided by Kat Boytsova

Categories     Bon Appétit     Drink     Drinks     Coffee     Non-Alcoholic     Coconut     Brunch     Quick and Healthy     Soy Free     Peanut Free     Wheat/Gluten-Free

Yield Makes 3 cups

Number Of Ingredients 4

16 oz. coffee beans (about 4 cups), coarsely ground
1 1/2 cups toasted unsweetened shredded coconut
3 cups milk (cow's, oat, or nut) or water
2 Tbsp. (or more) pure maple syrup

Steps:

  • Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours.
  • Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes.
  • To serve, pour 1/2 cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine.
  • Do Ahead
  • Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.

TOASTED COCONUT COLD-BREW ICED COFFEE



Toasted Coconut Cold-Brew Iced Coffee image

This refreshing drink gets infused with rich coconut flavor in two ways: a nutty, toasted coconut syrup and a creamy coconut milk floater.

Provided by Kat Boytsova

Categories     Drinks     Coffee     Summer     Coconut     Non-Alcoholic

Yield 1 serving

Number Of Ingredients 7

For the toasted coconut syrup:
3/4 cup unsweetened shredded coconut
1/4 cup plus 2 tablespoons sugar
2 tablespoons honey
For the drink:
6 ounces cold brew
Coconut milk (for serving)

Steps:

  • Make the toasted coconut syrup:
  • Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
  • Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
  • Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
  • Make the drink:
  • Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
  • Do Ahead
  • Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

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