Recipes for coconut
Coconut Cream Cheese Frosting Ingredients
1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon coconut flavoring
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1 cup sweetened shredded coconut, toasted (optional)
How to make Coconut Cream Cheese Frosting
- Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.
Coconut Cream Cheese Frosting is ready to serve.
Prep Time:15 Min
Ready In:15 Min
Coconut Milk Kheer Ingredients
5 cups coconut milk
- 1 cup boiled milk
- 1/2 cup sugar
- 2 tbsp rice
- 1/2 tsp. cardamom powder
- 5 pistachios crushed coarsely
- 10 almonds crushed coarsely
How to make Coconut Milk Kheer
- Bring to boil the coconut milk
- Add rice, and let it cook fully
- Add boiled milk
- Let the mixture be semi-solid
- Add sugar and stir till sugar dissolves
- Add remaining ingredients
- Serve hot
Coconut Milk Kheer is ready to serve.
Coconut Cake Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
- 2 cups sugar
- 5 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups all-purpose flour, plus more for dusting the pans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 4 ounces sweetened shredded coconut
For the frosting:
- 1 pound cream cheese, at room temperature
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 pound confectioners’ sugar, sifted
- 6 ounces sweetened shredded coconut
How to make Coconut Cake
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!).
- To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
Coconut Cake is ready to serve.
Prep 35 min
Inactive Prep 30 min
Cook 50 min
Total: 1 hr 55 min
Pineapple Coconut Muffins Ingredients:
1/2 cup butter
- 1 1/4 cups sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 cup shredded unsweetened coconut
- 2 cups flour
- 1 (20 ounce) can pineapple
How to make Pineapple Coconut Muffins
- Preheat oven to 350F, line 2 muffin pans with paper cups.
- In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
- Combine salt, baking powder, coconut, and flour.
- Drain and chop pineapple, reserving juice (about 7 ounces).
- Add the flour mixture to the butter mixture alternately with the reserved juice.
- Fold in pineapple, and fill muffin cups 2/3 full.
- Bake for 20-25 minutes.
- Note: Sprinkle sugar on top of muffins for crunchy muffin tops.
Pineapple Coconut Muffins is ready to serve.
Prep Time: 10 mins
Total Time: 35 mins
Chocolate Coconut Cake Ingredients
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
- 3/4 cup sugar
- 1 cup sour cream
- 4 tablespoons milk
- 1/2 cup flaked, sweetened coconut
- 1 recipe 7-minute Frosting
- Flaked, sweetened coconut, for sprinkling
How to make Chocolate Coconut Cake
- Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
- Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Chocolate Coconut Cake is ready to serve.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Six-Layer Coconut Cake Ingredients
1 cup butter, softened
- 3 cups sugar
- 3 teaspoons vanilla extract
- 4 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 6 egg whites
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup orange juice
- 4 eggs, lightly beaten
- 1/4 cup butter
- 2 tablespoons grated orange peel
- 1 teaspoon orange extract
- 1 cup sugar
- 2 egg whites
- 1/2 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 2 cups flaked coconut
How to make Six-Layer Coconut Cake
- In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely.
- In a saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange peel and extract. Cool to room temperature without stirring. Cover and refrigerate.
- For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
- Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Six-Layer Coconut Cake is ready to serve.
Prep: 70 min. + chilling Bake: 25 min.
Coconut Fish Fry Ingredients:
750gm sole/ bekhti fillets
- 3 tsp red chillies
- 2 tbsp coconut desiccated
- 2 tsp ginger, chopped
- 6 garlic cloves
- 1 ½ tbsp white vinegar
- 3 tbsp maida (flour)
- salt to taste
- oil for frying
- lemon wedges for garnishing
How to make Coconut Fish Fry
- Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste.
- Add salt and evenly coat fillets with this paste.
- Heat oil in a frying pan and fry fish till crisp.
- Serve immediately, accompanied by lemon wedges.
- Coconut Fish Fry is ready to serve.
Spicy Coconut Fish ngredients
2 white fish fillets, or any other freshwater fish
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 dried Thai chiles, soaked in 2T of water
- 2 scallions
- 2 small shallots, chopped
- 1 tablespoon veg or peanut oil
- 1 can coconut milk
- 2 tablespoons fish sauce
- 8 dried kaffir lime leaves (or 3-5 fresh)
- ¼ cup cilantro, coarsely chopped
How to make Spicy Coconut Fish
- Cut fish fillets into at most 1/2″ thick pieces that will be an easy to stir fry size. Toss with 1/2t of salt and 1/2t pepper, cover and set aside.
- Prepare the spice paste. Cut the green onions in half where the white
- part turns to green, chop and set aside the green part. Cut off the
- roots and finely mince the rest. Remove the peppers from the soaking
- water and save the water. Chop them and add to the scallions and
- chopped shallot. Place in either a mini food processor or mortar and
- pestle and process into a paste.
- Prepare all ingredients so they are handy (i.e. chop cilantro).
- Heat a wok to medium-high heat and add oil. Swirl to coat the pan. Stir
- Fry the fish just enough to seal but enough to fall apart. (If you are
- skilled enough brown both sides). You don’t want it completely cooked
- at this point. Remove fish and set aside.
- Clean wok if necessary and bring back to medium high heat. Open the
- can of coconut milk without shaking and add the thickest part to the
- wok. Cook until the oil separates – about 5 minutes. Add spice paste
- and cook, stirring for about 5 minutes or until fragrant. Add remaining
- coconut milk and fish sauce. Bring to a simmer. Add fish and lime leaves
- in and cook until fish is cooked, flake until it is in easy serving pieces.
- Add most of the scallions and cook for another 30 seconds.
- Remove from heat and garnish with cilantro and remaining scallions.
- Spicy Coconut Fish is ready to serve.
15 minutes to make
Coconut Tuiles Ingredients
50g unsalted butter
- 85g desiccated coconut
- 85g icing sugar , sifted
- 25g plain flour
- 2 medium egg whites
How to make Coconut Tuiles
- Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.
- Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter – you should have a smooth, slightly runny paste. Scoop this out into a bowl.
- Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.
- Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.
- Coconut Tuiles is ready to serve.
Twice Cooked Coconut Shrimp Ingredients
1 1/2 pounds large shrimp – peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1/2 tablespoon ground white pepper
- 2 tablespoons vegetable oil
- 1 cup ice water
- 2 cups shredded coconut
- 1 quart vegetable oil for frying
- 1/2 cup orange marmalade
- 1/4 cup Dijon-style prepared mustard
- 1/4 cup honey
- 1/4 teaspoon hot pepper sauce
How to make Twice Cooked Coconut Shrimp
- Peel, devein and wash shrimp. Dry well on paper towels.
- Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
- Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
- Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
- Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.
- Twice Cooked Coconut Shrimp is ready to serve.
Prep Time:30 Min
Cook Time:15 Min
Ready In:45 Min