Toasted Coconut Cocktail Recipe Recipe For Hand

4 INGREDIENT TOASTED COCONUT CASHEWS RECIPE (PALEO, GLUTEN FREE, VEGAN)

Steps:

• Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside.
• Add cashews, coconut and salt (if using) to a medium bowl. Stir until well-mixed.
• Add coconut sugar and maple syrup. Stir and fold until cashews are fully coated.
• Pour cashews onto the prepared baking sheet. Spread into an even single layer, with empty pockets at regular intervals to let air through.
• Bake for 15 minutes. Using a heatproof spatula, flip cashews to evenly crisp the other side. Bake for an additional 6-12 minutes. Mine took a total of 24 minutes.
• Place baking sheet on a cooling rack. Allow to cool for about 30 minutes. Storing instructions below. Enjoy!

30 EASY WAYS TO USE COCONUT MILK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a coconut milk recipe in 30 minutes or less!

32 BEST COCONUT DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
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TOASTED COCONUT GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread oats, coconut, and almonds onto a baking sheet; toast in preheated oven until lightly browned, about 15 minutes.
• Mix toasted oats mixture with flour, raisins, brown sugar, wheat germ, cinnamon, and salt together in a large bowl; add eggs, canola oil, honey, and vanilla extract and mix into a sticky mixture.
• Generously grease a baking sheet. Spread the mixture into the baking sheet in an even layer, reaching completely to the edges.
• Bake in preheated oven until golden, about 30 minutes; carefully cut into bars immediately upon removal from oven.
• Let bars cool completely until hard before removing from sheet, at least 30 minutes.

TOASTED COCONUT CREAM PIE

Steps:

• Pour the milk into a small bowl. Sprinkle the gelatin over the milk and set it aside to soften.
• Combine the egg yolks and 5 tablespoons sugar in a heat-proof mixing bowl. Beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. Set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. The mixture should feel hot to the touch and have reached 145 degrees F (63 degrees C) on an instant-read thermometer.
• Mix in the gelatin and milk and stir until the gelatin is completely dissolved. Remove from heat. Pour into a large bowl and stir in the vanilla extract. Set aside.
• Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms soft peaks.
• Fold the meringue into the custard mixture. Allow it to cool to room temperature.
• Brush the bottom and sides of the baked pastry shell with melted apricot jam.
• Whip the cream until soft peaks form. Add the brandy and continue to whip until medium-stiff peaks form. Fold the whipped cream into the custard and spoon it into the pie shell. Refrigerate for 6 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and toast it in the oven until lightly browned, 3 to 5 minutes. Sprinkle coconut over the pie before serving.