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Too Many Coconut Flakes!!

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

--Dommy!

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  1. 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
    Almonds
    Cashews
    Coconut, shredded or shavings
    Chopped dates
    Carob chips
    Carob raisins
    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.

    1. Dommy, I like these Coconut Rum Tartlets - they're from Cuisine at Home

      Dough:
      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
      Filling:
      1 1/4 cups sweetened coconut flakes, toasted
      1 1/2 cups milk
      1/2 cup sugar
      3 Tablespoons cornstarch
      3 large eggs
      pinch salt
      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.

      1. macaroons? they're not fancy. but they are delicious!

        1. 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
          4 eggs
          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.

          Frosting

          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!

          1. Dommy, send me an e-mail address. I have a recipe from Frank Stitt I would need to post verbatium. It is a sweet potato tart with a coconut crust. It is light enough to float off the plate and absolutely delicious.

            cgrover@kiva.net

            2 Replies
              1. re: content

                That is it and it is divine. As atumnual as it might seem it is perfect anytime though I may never serve pumpkin pie again.