Too Many Coconut Flakes!!
- Dommy Jun 28, 2007 11:01 AM
I LOVE Coconut... but P. does not... which has led me to use my bag of Coconut flakes VERY slowly.... We tried both sweetened and unsweetened... he still hates them...
Luckily a friend of ours is having a going away party and she LOVES coconut too... I'd love to make her a fancy dessert and use up those coconut flakes... but I'm at a loss...
So hounds, what are you favorite Coconut desserts? References to specific recipes would be great! :D
SInce it's a going away party I assume she's travelling? How about some tropical trail mix for her adventure?
Honey coated papaya, chopped
Dried banana chips
Dried chopped pineapple
Coconut, shredded or shavings
Shelled sunflower seeds
Dried chopped mango
Mixed fruit medley
Mix all ingredients and store in tightly covered container. Very high in magnesium, Vitamin A, Protein, Iron.
Dommy, I like these Coconut Rum Tartlets - they're from Cuisine at Home
1 cup all-purpose flour
1/2 cup cocoa powder
1/3 cup sugar
2 teaspoons instant espresso powder
1/4 teaspoon salt
1/2 cup butter, cold and cubed
1 each egg yolk
1 Tablespoon ice water
1 1/4 cups sweetened coconut flakes, toasted
1 1/2 cups milk
1/2 cup sugar
3 Tablespoons cornstarch
3 large eggs
4 ounces white chocolate, finely chopped
1 Tablespoon dark rum
1 1/2 cups heavy cream, whipped
1. For Crust:
2. Blend all dry ingredients in a food processor to combine. Pulse in the cold cubed butter until butter is the size of peas. Do not overwork. Blend the egg yolk and ice water in a small bowl. With processor running, add yolk mixture and blend just until crumbly. Transfer to a work surface. Smear the mixture against the work surface with the heel of your hand to form a dough. Continue until the dough starts to stick together. Gather into a disk, wrap in plastic, and chill 1/2 hour.
Preheat oven to 350°.
3. Prepare tartlet pans spraying each with nonstick spray. Press 2 T. dough into each pan. Dock with a fork and freeze until firm, about 15 minutes. Place tartlets on a baking sheet and bake 18 - 20 minutes until firm and dry. Cool completely before removing sides; gently pry bottom plate off with a small spatula or knife. Set crusts aside until ready to fill and assemble tarts.
4. For Filling:
5. Toast the coconut, spread evenly on a baking sheet until golden, 12 - 15 minutes. Stir every 5 minutes to ensure even browning. Transfer to a bowl to stop browning and set aside.
6. Simmer milk over medium heat. Whisk sugar, cornstarch, eggs, and salt in a bowl. Slowly ladle half the hot milk into the egg mixture, whisking constantly (this is tempering). Add egg-milk mixture back to milk in pan. Cook custard over medium low-low heat, whisking constantly until thick. Bring to a boil and simmer 1 minute.
7. Off heat, stir in white chocolate and rum; transfer to a bowl. Press plastic wrap on the surface of custard to prevent skin from forming; chill until cold.
8. Fold half the whipped cream and 1 cup toasted coconut into the cold custard. Mound about 1/2 cup coconut filling into chocolate crusts. (May be assembled and chilled 3 hours before serving.)
9. Garnish with remaining whipped cream and sprinkle each with the remaining toasted coconut.
Since you want a fancy dessert, here is a recipe a friend gave me years ago, and it is a coconut lovers dream! She called it a Paul Revere Cake.
1 pkg yellow cake mix
1 lrg. pkg. vanilla instant pudding
1 3/4 cup water
1/4 cup oil
2 cups coconut
1 cup chopped nuts (I like pecans)
Blend cake mix, pudding mix, water, oil, and eggs in a large bowl. Stir in coconut and nuts. Pour into 3 round pans and bake at 350, on top rack, for 25 or so minutes - check for doneness with toothpick. Let cool when done.
4 tblsp butter
2 tblsp milk
2 cups coconut
3 1/2 cups powdered sugar
1 8oz pkg. cream cheese
1/2 tsp vanilla
Melt 2 tblsp butter in skillet, add coconut, and constantly stir until browned. Spread on paper towels to cool. Then cream the remaining 2 tblsp butter with cream cheese. Add milk, beat in sugar, blend in vanilla, stir in 1 3/4 cups of coconut. Frost each layer, and sprinkle remaining coconut to top of cake.
This is NOT figure friendly but really good for a special occasion. Very addicting to eat!
Cook's Illustrated's coconut macaroons use both sweetened and unsweetened coconut. They're finished off with a quick dip in dark chocolate. http://areyouhungryyet.blogspot.com/s...
Meringue Kisses from Carole Walters' cookie book. http://areyouhungryyet.blogspot.com/s...)
(the ones on the far right, can be dusted with cocoa too ... one of my favorite cookies
Let me know if you'd like either of those recipes. :)
I love this one:
"Coconut Layer Cake with Lemon Filling
Make the lemon curd first.
Combine 1 C. sugar, ¼ tsp. salt, ¼ C. water and ½ C. lemon juice in a 2 qt. sauce pan over medium heat. Cook stirring until the sugar is dissolved. Beat 5 egg yolks in a bowl and temper them with some of the hot syrup to prevent curdling and then pour the yolks back into the saucepan and return to the heat. Cook stirring until translucent and thickened and the mixture will coat the back of a spoon. Stir in 1 tbs. butter. Set aside to cool thoroughly. ( You can make this up to a week or so in advance and keep it chilled and well covered in the fridge)
Place ½ C. unsalted butter in the bowl of an electric mixer and beat until it becomes waxy. Beat in 1 C. Superfine sugar and beat again at medium speed. Beat until it becomes very light and fluffy. Mix in ½ C. flour with ¼ tsp. salt and 5 tsp. baking powder (get Rumford if you can it is better tasting because it has no aluminum in it…often stocked in the health food and nutrition area of a grocery store) Add ¼ C. milk and beat again. Continue to add 1.5 C. flour ½ C at a time and ¾ C. more of milk starting with the flour and ending with it. Beat well and then add 1 tsp. vanilla and 1 tsp. fresh lemon juice.
Beat 4 egg whites into soft peaks and fold into the cake batter. Butter the bottoms of 2 8” cake pans and line them with parchment. Divide the cake batter evenly between them and then bake at 375 F. 20-25 minutes and a cake tester comes out clean. When done remove to a rack and cool
She calls for a simple boiled icing and 3 C. freshly grated coconut. She does not use the coconut milk but discards it.
She says to “put your mixer near the stove and put into the bowl 1 egg white and beat until foamy. In a saucepan over medium heat combine ½ C. sugar and 2 Tbs. water and bring to a boil without stirring. When it comes to a boil, watch your time carefully, and begin whipping your egg white. She says after 2 minutes you should test a bit of the syrup in cold water to see if a thread forms and when it does and the egg white is holding its shape quickly pour the syrup into the white constantly beating. Beat until the frosting holds peaks. Allow to cool a bit and then whip in ½ tsp. vanilla.
You will not need all of the curd for the filling. Place the bottom layer of the cake on a serving plate top with the curd and then put the top on, Then frost the top and sides with the frosting and cover top and sides with coconut.
I am guessing she wants that sugar syrup for the frosting to be at hard ball stage about 260—265 F. her recipe is not real clear"
I use bagged coconut rather than fresh and it comes out great. This is one of those old-timey Southern desserts that looks great and taste even better.