The Tropical Coconut Recipes
TROPICAL COCONUT PIE
A breeze to prepare, this tropical-tasting pie is tops with whoever tries it.-Nancy Mendoza, Yakima, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.
Nutrition Facts : Calories 347 calories, Fat 18g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.
TROPICAL COCONUT BREAD
Having a Luau party? Then this is a must but, you'll want to make this throughout the year. The smell alone will get your significant other to release their grip on the remote, the kids will drift out of their bedrooms and the neighbors might come knocking. I dare to say, this might even be an aphrodisiac! It's great alone but if you're adventurous, slice some strawberries on it or drizzle chocolate syrup over it and top it with some whipped cream.
Provided by QTPetootie
Categories Quick Breads
Time 1h20m
Yield 8-10 slices per loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour two 9 1/2" x 5 1/2" loaf pans.
- Do not use a mixer with this recipe.
- Use a spoon or spatula and stir by hand.
- In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.
- In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.
- Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.
- Stir in shredded coconut.
- Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.
TROPICAL COCONUT CAKE
My daughter's 5th grade cooking class found this on the Internet and made it as a project. All the parents inhaled this cake!
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Bake the cake as directed.
- Mix the cream of coconut and sweetened condensed milk together.
- As soon as cake is done, punch a lot of holes in cake.
- Slowly pour the cream of coconut mixture into holes and all over cake.
- Pour pineapple, juice and all, over cake.
- Refrigerate until cold.
- Mix whipped topping and shredded coconut together and spread over the cake.
- Keep refrigerated.
- It must be cold to taste good.
- Make this the day before you want to eat it.
THE TROPICAL COCONUT
Our Tropical Coconut is the perfect summertime drink. It's also perfect for winter, or any time you want pineapple-kissed refreshment.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Mix all except ingredients except ice in 12-oz. glass until blended.
- Add ice.
- Serve immediately.
Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 4 g, Protein 0 g
TROPICAL COCONUT BLACK BEAN SOUP
An extremely fast and tasty pureed soup that has a hint of the islands! You can swirl in a dollop of sour cream, or if you'd like, crumble a few dried banana chips on top.
Provided by carolpeitzsch
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 14m
Yield 4
Number Of Ingredients 5
Steps:
- In a stock pot or large saucepan, combine the black beans, coconut milk, peas and stock or water. Bring to a boil, then simmer over low heat for 10 minutes. Pour into a blender and puree until smooth. Return to the pan and stir in the lime juice.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 26.6 g, Cholesterol 0.4 mg, Fat 9.5 g, Fiber 9.4 g, Protein 10 g, SaturatedFat 5.5 g, Sodium 822.5 mg, Sugar 2.6 g
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