The best coconut recipes - 379 recipes
More Coconut recipes
Filipino Style Coconut Macaroons
By vlacer
1. Place butter and sugar in a mixing bowl and using a hand mixer cream mixture until light and fluffy
- 400 g desiccated coconut
- 400 g condensed milk
- 1 tsp vanilla extract
- 1/2 cup butter, cubed in room temperature
- 1/2 cup brown sugar
- 4 eggs
Baked Coconut Shrimp with Pineapple Dipping Sauce
By kayjayjohnson
Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well
- 1 Tablespoon lime juice
- 2 teaspoons finely chopped fresh jalapeno pepper
- 1/2 cup pineapple preserves
- 1 pound uncooked large shrimp peeled and deveined
- 2 egg whites
- 2 Tablespoons cornstarch
- 2 cups sweetened flaked coconut
Coconut Watermelon Margarita
By kayjayjohnson
Pour 5 oz. of coconut rum into a blender
- 5 oz. Bacardi Coconut Rum
- 1 – 10oz. Frozen Bacardi Mixers Non-alcoholic Margarita concentrate
- Watermelon, cubed and frozen (I used about 1/4 of a medium to large watermelon)
- 1 Lime, cut into wedges
- Salt
Tropical Coconut Black Bean Soup
By Chez_Alexander
A delicious taste of the tropics
- Soup:
- 1 can (1 3/4 cups) black beans, drained
- 1 can coconut milk, full fat (1 2/3 cups)
- 6 oz fresh or frozen green peas
- 1 clove garlic, minced
- 1 1/2 cups chicken stock
- 3/4 tsp kosher salt
- 1 TBS lime juice
- Cayenne pepper to taste
- Serve with any of the following:
- Fresh corn kernels
- Avocado
- Cuban rice
- Sour cream to taste
- Plantain chips
Pineapple Coconut CheeseCake
By Unicorn1259
Pie
- CRUST
- 1 1/4 cups gingersnaps crumbs, ground in food processor (about 25 cookies)
- 3 1/2 tablespoons butter melted
- 1/4 cup brown sugar
- FILLING
- 9 tablespoons sugar
- 1 1/2 cups FAT FREE cottage cheese
- 3/4 teaspoon coconut extract
- 3/4 cup 4 oz. 1/3 less fat cream cheese
- 2 tablespoons all purpose flour
- 1 1/4 teaspoons vanilla extract
- 2 large eggs
- 2 large egg yolk
- 1/8 teaspoon salt
- 2 large egg whites
- 2 tablespoons sugar
- SAUCE
- 1 15 1/2-ounce can crushed pineapple
- 3 tablespoons brown sugar
- Generous pinch ground ginger
Coconut Blueberry Cake
By dcarriger56
In a bowl, combine the flour, sugar, baking powder and salt
- 2 CUPS ALL-PURPOSE FLOUR
- 3 TEASPOONS BAKING POWDER
- 1/4 TEASPOON SALT
- 1 CUP SUGAR
- 2 EGGS
- 1 CUP MILK
- 1/2 CUP VEGETABLE OIL
- 1 1/2 CUPS FRESH OR FROZEN BLUEBERRIES
- 1 CUP COCONUT FLAKED
- LEMON SAUCE;
- 1/2 CUP SUGAR
- 1 1/2 TEASPOON CORNSTARCH
- 1 TEASPOON GRATED LEMON PEEL
- 1 CUP WATER
- 1 TABLESPOON BUTTER
- 2 TABLESPOONS LEMON JUICE
Coconut Cloud Cake PRINT
By á-17861
Published: February 10, 2013 Source: www
- Coconut Cloud Cake PRINT
- Coconut Cloud Cake
- Published: February 10, 2013
- Source: www.marthastewart.com
- YIELD: 10-12 servings
- Ingredients
- For the Cake
- 1 cup sifted cake flour
- 1 1/2 cups superfine sugar
- 14 large egg whites (1 3/4 cups), room temperature
- 1 tablespoon warm water
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- For the Seven-Minute Frosting
- 3 large egg whites
- 1 1/4 cups sugar
- 5 tablespoons cold water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- For the Topping
- 3 to 4 cups flaked coconut
Thai Coconut Curry Chicken with Chili-Lime Sauce
By Chez_Alexander
1. Open coconut milk. Scrape 2 TBS coconut solids from tops of cans
- 3 TBS peanut oil
- 4 (4 oz) skinless chicken thighs
- 2 cloves garlic, minced
- 3 TBS red curry paste
- 2 (13.5 oz) cans coconut milk (do not shake before opening!)
- 3 TBS brown sugar
- 2 TBS Thai fish sauce
- 2 TBS lime juice (~ 1 lime)
- 1 small sweet potato, peeled and cut into chunks
- 1 small can pineapple chunks, drained
- 1/2 cup frozen peas
- Fresh, chopped basil or cilantro, for garnish
- 1 TBS chili-lime salt
- 2 TBS lime juice (~ 1 lime)
Ultimate Coconut Cake - Martha Stewart
By ctozzi
Coconut Cake : 1. Preheat oven to 325 degrees
- Coconut Cake:
- 2 cups sweetened shredded coconut flakes
- 2 Coconut Cake
- Robert Carter's Simple Syrup
- Coconut Filling (recipe below)
- Coconut Cake Frosting
- Nonstick cooking spray with flour
- 1 pound unsalted butter, preferably European-style
- 3 cups sugar
- 6 large eggs
- 4 1/2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
- 1 1/2 tablespoons pure vanilla extract
- 1 teaspoon coconut extract
- Robert Carter's Simple Syrup:
- 3/4 cup water
- 3/4 cup sugar
- Coconut Cake Frosting :
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 ounces cream cheese
- 1 teaspoon pure vanilla extract
- 5 cups confectioners' sugar
- 1 vanilla bean, scraped
- Coconut Filling :
- 5 cups heavy cream
- 3 cups sugar
- 1 pound (4 sticks) unsalted butter
- 1/4 cup cornstarch
- 1 teaspoon pure vanilla extract
- 9 cups shredded sweetened coconut
Toasted Coconut Pound Cake
By XrayKim
Preheat oven to 350 degrees
- 3/4 cup unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup plus 2 tablespoons buttermilk, divided
- 1 1/2 cups sweetened shredded coconut, toasted, divided
- 1 cup confectioners' sugar
Old-Fashioned Irish Oatmeal Cake
By á-25138
This old-fashioned Irish oatmeal cake is easy-peasy and is sure to be a hit at your next celebratory event
- ICING:
- 1 cup old-fashioned oatmeal
- 1 1/4 cup boiling water
- 1 stick unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened to room temperature
- 2/3 cup brown sugar
- 3/4 cup chopped walnuts
- 1 cup flaked coconut
- 1 teaspoon vanilla
- 2 tablespoons cream, optional
Coconut Layer Cake with Swiss Buttercream | Print | Key Ingredient
By á-2908
For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees
- Buttercream:
- 1 large egg
- 5 large egg whites
- 3/4 cup cream of coconut
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 1/4 cups cake flour (9 ounces), sifted
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon table salt
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
- 2 cups packed sweetened shredded coconut (about 8 ounces)
- 4 large egg whites
- 1 cup granulated sugar
- pinch table salt
- 1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
- 1/4 cup cream of coconut
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
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