Hawaiian Coconut Glaze Easy And Good Recipes

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PANI POPO (HAWAIIAN COCONUT BREAD)



Pani Popo (Hawaiian Coconut Bread) image

Delicious Hawaiian bread that anyone will love--even those who don't like coconut! Eat it for dessert or with any meat hot off the grill. Tastes great warm or cool.

Provided by Kasey

Categories     Bread     Holiday Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 4

1 (12 ounce) package frozen dinner rolls, thawed
1 (10 ounce) can coconut milk
3 tablespoons sweetened condensed milk
¾ cup white sugar, or to taste

Steps:

  • Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
  • Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.

Nutrition Facts : Calories 194 calories, Carbohydrate 30.3 g, Cholesterol 2.7 mg, Fat 6.9 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 4.8 g, Sodium 159 mg, Sugar 16.6 g

HAUPIA (HAWAIIAN COCONUT PUDDING)



Haupia (Hawaiian Coconut Pudding) image

This is a great traditional coconut recipe. We serve this at our family luau every year.

Provided by ANNIE HIGHTOWER

Categories     Desserts     Custards and Pudding Recipes

Time 5h25m

Yield 9

Number Of Ingredients 7

5 cups grated fresh coconut
2 cups boiling water
5 tablespoons cornstarch
5 tablespoons white sugar
¼ teaspoon ground nutmeg
1 pinch salt
2 teaspoons vanilla extract

Steps:

  • Stir coconut into boiling water in a large bowl. Let sit for 15 minutes, then strain through cheesecloth, squeezing out all of the liquid to yield 3 cups.
  • Stir together the cornstarch, sugar, nutmeg, and salt. Bring the coconut milk to a simmer in a saucepan over medium-high heat. Whisk in the sugar mixture, and cook until thickened, stirring constantly. When very thick, remove from heat ,and stir in vanilla. Pour into an 8x8-inch pan, and cover with plastic wrap. Refrigerate until set.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 17.9 g, Fat 14.9 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 13.2 g, Sodium 11 mg, Sugar 9.9 g

COCONUT GLAZE



Coconut Glaze image

Use this glaze for our Coconut Angel Food Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 2

1 1/3 cups confectioners' sugar
1/4 cup plus 1 tablespoon canned unsweetened coconut milk, plus more if needed

Steps:

  • Whisk together sugar and coconut milk until smooth. Glaze should be the consistency of glue. If glaze is too thick, add more coconut milk, 1 teaspoon at a time.

AWESOME COCONUT CAKE WITH GLAZE



AWESOME Coconut Cake With Glaze image

This cake is absolutely delicious. It is super moist. Instead of icing, it is drizzled with a coconut glaze. This cake never lasts more than a day.

Provided by Mebriella

Categories     Breads

Time 1h

Yield 1 pan, 24 serving(s)

Number Of Ingredients 20

2 cups sugar
1 cup oil
4 eggs
2 tablespoons coconut extract
3 cups flour
1 cup buttermilk
2 teaspoons baking powder
2 teaspoons baking soda
1 cup shredded coconut
1 cup slivered almonds
1 cup sugar
1/2 cup powdered sugar
1/2 cup water
1/2 cup butter
1 tablespoon coconut extract
3 tablespoons butter, melted
1 cup confectioners' sugar
3/4 teaspoon vanilla
2 tablespoons hot water
1/2 cup shredded coconut

Steps:

  • Preheat oven to 350°.
  • Toast Coconut:.
  • Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
  • Cake:.
  • Beat together sugar, oil, eggs, and coconut extract until well mixed.
  • In a separate bowl, mix together buttermilk, baking powder, and baking soda.
  • Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
  • Gradually beat the flour mixture into the wet mixture until well mixed.
  • Fold in the coconut and almonds.
  • Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
  • Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
  • Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
  • Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.

Nutrition Facts : Calories 385.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 45.4, Sodium 220.4, Carbohydrate 48.9, Fiber 1.2, Sugar 35.5, Protein 4.2

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