Creme De Coconut Recipes Recipe Recipe For Zucchini

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ZUCCHINI COCONUT CAKE



Zucchini Coconut Cake image

My mom has been making this cake for years using fresh zucchini from the garden. It is a family favorite. It's even great to freeze and bring out when company comes.

Provided by Kendra

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 24

Number Of Ingredients 17

4 eggs
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups grated zucchini
1 ½ cups sweetened flaked coconut
1 ½ cups chopped black walnuts
1 (8 ounce) package cream cheese, softened
½ cup butter
3 ¾ cups confectioners' sugar
1 cup sweetened flaked coconut
½ cup chopped black walnuts
¼ cup raisins
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 2 9x13-inch baking pans.
  • Beat eggs, white sugar, and vegetable oil together until well blended.
  • Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
  • Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
  • Divide batter evenly between the prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks.
  • Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
  • Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
  • Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
  • Spread cream cheese frosting over completely cooled cakes.

Nutrition Facts : Calories 444.6 calories, Carbohydrate 51.5 g, Cholesterol 47.7 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 291.1 mg, Sugar 40.2 g

ZUCCHINI COCONUT LOAF



Zucchini Coconut Loaf image

This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 egg
½ cup vegetable oil
1 cup white sugar
1 cup grated zucchini
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup flaked coconut
½ cup chopped walnuts
½ cup currants

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
  • In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
  • In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g

COCONUT CREME BRULEE



Coconut Creme Brulee image

Provided by Damaris Phillips

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 5

1 cup unsweetened coconut milk
1 cup heavy cream
1 teaspoon imitation coconut extract
4 large eggs
8 to 9 tablespoons sugar

Steps:

  • Special equipment: six heat-safe 5-ounce coffee mugs or oven-safe ramekins
  • Preheat the oven to 325 degrees F.
  • Combine the coconut milk, cream and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
  • Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
  • Slowly whisk the heated cream mixture into the eggs, stirring constantly.
  • Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
  • Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
  • Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.

FRIED ZUCCHINI



Fried Zucchini image

Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Steps:

  • Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
  • Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
  • When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
  • Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

CHOCOLATE COCONUT POTS DE CREME



Chocolate Coconut Pots De Creme image

This is the world's best dessert. I think I've been searching for it ever since I was born, and the desire to taste this kind of magnificence is what has led me to spend so many hours of my life in the kitchen. More than anything else I love chocolate. And I really love soft, succulent, rich and melty chocolate with a high fat content and a deep, intense but sweet flavor. Before I created this dessert I always had to choose between flavor and texture, it seems I could never get the exact right combination...until now. It is even richer than a silk pie, more luscious than a mouse, far richer than pudding, and infinitely more delicious than just plain chocolate. If chocolate had a soul, this would be it. From: http://voraciouseats.com/2010/05/14/chocolate-pots-de-creme-the-best-dessert-in-the-world/

Provided by Cake Baker

Categories     Dessert

Time 5h10m

Yield 1/2 cup servings, 4 serving(s)

Number Of Ingredients 6

1 (14 ounce) can coconut milk
5 ounces dark chocolate, I prefer mine to be sweet, not too bitter (Can use more)
2 tablespoons agave nectar
1/2 teaspoon vanilla essence
1 pinch cinnamon
1 pinch nutmeg

Steps:

  • - Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon - don't process it yet! Just wait....
  • - Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor.
  • - Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.
  • * I am the world's foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty. Believe me, in this dessert you can't even taste it!

Nutrition Facts : Calories 549.1, Fat 35.5, SaturatedFat 27.5, Sodium 45.9, Carbohydrate 65.8, Fiber 6.1, Sugar 53.8, Protein 5.8

THAI ZUCCHINI-COCONUT SOUP



Thai Zucchini-Coconut Soup image

A Southeast Asian-inspired zucchini purée has coconut milk and potato for a velvety texture (and vegan bona fides). It's accented with zucchini slices and zesty cilantro. This soup is quick to make but be sure to allow time for chilling.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 6h

Yield About 2 quarts

Number Of Ingredients 10

2 tablespoons vegetable oil
1 1/2 pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving
1/2 cup sliced shallots (from 2 small)
1 tablespoon chopped fresh ginger (from a 1-inch piece)
1 tablespoon chopped garlic (from 2 to 3 cloves)
Kosher salt
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces
1 can (13.5 ounces) light coconut milk
1/2 cup packed fresh cilantro, plus leaves for serving
2 tablespoons fresh lime juice

Steps:

  • In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.

CHOCOLATE ZUCCHINI CAKE WITH COCONUT FROSTING



Chocolate Zucchini Cake with Coconut Frosting image

Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. -Lois M Holben, Creal Springs, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 15 servings.

Number Of Ingredients 19

1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded zucchini
FROSTING:
1 cup sweetened shredded coconut
6 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup whole milk

Steps:

  • In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini. , Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. , Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.

Nutrition Facts : Calories 440 calories, Fat 24g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 246mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

COCONUT CRèME BRûLéE



Coconut Crème Brûlée image

Categories     Milk/Cream     Rum     Dessert     Bake     Coconut     Simmer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 cup sweetened flaked coconut, divided
3/4 cup plus 8 teaspoons sugar
7 large egg yolks
1 3/4 cups heavy whipping cream
1 14-ounce can unsweetened coconut milk*
2 tablespoons Malibu rum or other coconut-flavored rum
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F. Spread 1/2 cup flaked coconut on rimmed baking sheet. Bake until light golden, stirring once, 10 to 12 minutes.
  • Whisk 3/4 cup sugar and egg yolks in medium bowl to blend. Mix cream, coconut milk, toasted coconut, and remaining 1/2 cup sweetened flaked coconut in heavy large saucepan. Bring just to simmer over medium-high heat, whisking occasionally. Gradually whisk hot cream mixture into yolk mixture. Stir in rum and 1/2 teaspoon salt. Strain custard through fine strainer into medium pitcher, pressing on solids. Divide among eight 2/3- to 3/4-cup ramekins or custard cups.
  • Place ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake custards until edges are set but centers move slightly when dishes are gently shaken, 45 to 50 minutes. Remove custards from water. Chill custards uncovered until cold, then cover and chill overnight.
  • Sprinkle 1 teaspoon sugar over each custard. Using kitchen torch, heat sugar until melted and deep amber. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1 to 2 minutes.) Chill until sugar hardens, about 15 minutes. DO AHEAD: Can be made 1 hour ahead. Keep chilled.
  • Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

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