Feeds:
Posts
Comments

Posts Tagged ‘coconut’

Cherry Macaroons

Cherry Macaroons

Ingredients
1-1/3 cups shortening
1-1/2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups flaked coconut
1 cup maraschino cherries, chopped

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well.

Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff).

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.

Recipe found here: Cherry Macaroons

Read Full Post »

Two Minute Hawaiian Pie

Ingredients
1 can(s) crushed pineapples, undrained (20oz)
1 bx instant vanilla pudding mix (6 serving )
8 oz sour cream
1 9 inch graham cracker crust
1 can(s) (8oz) pineapple slices
8 maraschino cherries
1/2 c sweetened flaked, coconut
1 sm container of cool whip for piping

Directions
1 In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.

Pipe with Cool Whip if so desired..Cover and chill at least 2 hours before serving.

Read Full Post »

Ingredients
1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices

Directions
Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Recipe found here: Pina Colada recipe

Read Full Post »

Coconut Macaroons

Ingredients
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14-ounce) package flaked coconut

Preparation
Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.

In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Preparation Time
10 minutes

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

Recipe found here: Macaroon Kisses

Read Full Post »

Coconut Cream Torte

Ingredients

1 package (18-1/2 ounces) butter recipe golden cake mix
2 cups (16 ounces) sour cream
1 package (10 ounces) flaked coconut
1 cup chopped pecans, toasted
1/2 cup sugar

Directions

Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.

In a large bowl, combine the sour cream, coconut, pecans and sugar.

Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator. Yield: 12-16 servings.

Recipe found here: Coconut Cream Torte

Read Full Post »

hawaiian chicken salad

Hawaiian Chicken Salad

3 whole chicken breasts – skinned and boned
1 1/2 c Sour cream
1/2 c Chutney, finely chopped
1 t Curry powder (more to taste)
1/4 ts Ground ginger
1/4 c Toasted shredded coconut
3 Cantaloupes
Small honeydew melons
Large papayas
Pineapple Chunks or other fruit (optional)
4 c Shredded lettuce (optional)

Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.

Recipe found here: Hawaiian Chicken Salad

Read Full Post »

coconut

Ingredients

2 1/2 cups low-fat (1%) milk
1/2 cup unsweetened flaked coconut
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 cup diced peeled pineapple
1/2 cup sliced peeled banana
1/2 cup diced peeled seeded papaya
Ground cinnamon

Preparation

Bring milk to simmer in heavy medium saucepan. Add coconut; remove from heat. Cover and let steep 20 minutes. Transfer to blender; purée until smooth.

Whisk sugar, cornstarch and salt in small bowl to blend. Add to same saucepan. Gradually whisk in coconut mixture then egg. Stir over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat; cool slightly. Mix in vanilla. Cool completely. (Can be made 4 hours ahead. Cover; chill.)

Combine pineapple, banana and papaya in bowl. Divide half of fruit mixture among 4 wine glasses. Top with pudding then remaining fruit. Chill until cold, about 2 hours. Sprinkle with cinnamon.

This recipe found here: Coconut Pudding with Tropical Fruits

Read Full Post »

coconut cupcake

Ingredients

Makes 2 dozen

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup coconut milk
8 large egg whites
1 1/4 cups shredded sweetened coconut

Seven-Minute Frosting
Fresh Roasted Coconut, for garnish

Directions

1.Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

2.In a medium bowl, whisk together flour, baking powder, and salt; set aside.

3.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

4.In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut.

5.Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with seven minute frosting, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to 3 days. Garnish with fresh coconut just before serving.

Recipe found here: Martha Stewart’s Coconut Cupcakes

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 4,604 other followers

%d bloggers like this: