need your ideas for coconut desserts that freeze well
My almost 90-year old mother LOVES coconut and has developed a sweet tooth. I've done macaroons but need more ideas, especially for coconut desserts that freeze well. When I make the trip to see her, I'd like to bring frozen desserts that she can defrost and eat when she wishes. I will try these Martha S cookies:
But I would love more ideas. Thanks in advance.
My daughter and I love what we call Coco Choco Fro Nanas
You can use whole peeled bananas or thickly sliced ones. Roll in coconut flakes then in mini chocolate chips and freeze. We keep them in a zipper bag in the freezer and eat them frozen. They have the texture of ice cream.
i do a homemade version of a girl scout Samoa cookie -- shortbread base, dipped on the bottom in semisweet (or bittersweet) chocolate melted with a little butter, topped with a dense coconut mixture made from toasted coconut mixed with homemade caramel, then drizzled with more of the chocolate mixture.
also, seven layer bars.
Coconut ice cream with either pecans or walnuts is one of the best things ever. Bitter sweet chocolate chips don't ruin it either. Think Almond Joy ice cream. I think Ben & Jerry's do that from time to time.
Make a normal pecan pie with the corn syrup and add a handful of coconut. My wife make this for me sometimes and it is very good.
http://www.chow.com/recipes/29597-hea... This link is to my recipe that was a finalist in the muffin contest on CHOW. Adding cream cheese frosting, as Hummingbird Cakes have, turns them from muffin to cupcake. But since cupcakes are bulky to freeze, I would suggest loaf pans or rectangular cake pans. When appearance does not count, I bake cake batters in two thin layers (or use a sheet pan and halve the baked cake to make 2 layers) and sandwich the frosting between the layers rather than on top, where it can be messy when thawing.
Thanks, everyone, for these wonderful suggestions. I am glad that you figured out---in spite of my confusing post---that I was looking for cakes, cookies, breads, muffins, etc that could be frozen as well as "frozen desserts" such as ice cream.
Cheeseboy--I'm not sure about the ice cream for her, but I will be looking for it for myself!
Blue Room---I would LOVE the cheesecake recipe.
KaryKat---banana bread with coconut sounds really good. And my mother definitely prefers things not too sweet :0)
Egging--thanks for the Smitten Kitchen muffin link. I love that blog but did not remember the cupcakes.
Grey--Thank you. She loves cream cheese frosting and isn't fussy about appearance. I have never frozen cream cheese frosting but it appears from your post that it can be frozen successfully.
YOU GUYS RULE!
soccermom13 -- I usually halve this recipe, and bake it in a slanted-side pie pan. It takes less time of course, about 45 minutes. I put the crust up the sides too, not just on the bottom. You can use vanilla extract instead of vanilla beans.
1 cup graham cracker crumbs
1/4 cup sugar
3 tablespoons melted butter.
For crust, oven @ 375F. Mix all crust ingedients well in a small bowl. Press this onto the bottom (not sides) of a 10-inch springform pan (sides 3 inches high) Bake the crust for 10 minutes. Remove and cool. Turn oven down to 350F.
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1 15-ounce can cream of coconut, (such as Coco Lopez)
1/4 teaspoon salt
1/8 teaspoon grated lemon peel
1/2 vanilla bean, split lengthwise
5 large eggs
For Filling: Beat cream cheese with electric mixer in big bowl until light, then blend in the sugar. Put in the cream of coconut, salt, peel, and vanilla seeds scraped from bean. Beat until combined. One at a time, beat in eggs just 'til combined. Pour filling into prepared crust. Bake at 350F for about 1 hour 20 minutes, top will brown, (and might crack) cake will move just a little all over if you shake it . Put on rack to cool, then refrigerate overnight.
Garnish with toasted shredded coconut and / or chopped macadamia nuts if you like.
Your post made me smile, soccermom13! I find it lovely that you're taking the time to do something special for your mother.
I'd recommend smitten kitchen's double coconut muffins--not exactly a dessert, but sweet and coconutty. When I made them I added the optional diced mango and they were heavenly.
Cheers to you and your mom!
The Sweet Spot by Pichet Ong has lots of coconut desserts. One that I like is coconut pops.
It uses 21/2 cups (22 ounces) unsweetened coconut milk, 1/2 c sugar, 1/4 tsp salt, 2 tsp vanilla, 1/4 cup heavy cream, and 1/4 c unsweetened finely shredded dried coconut toasted.
You put the coconut milk, sugar and sale in a saucepan and stir over medium heat just until sugar dissolves. Then cool completely. Whip cream. Add whipped cream to the coconut milk mixture and blend. Fold in the shredded coconut. Freeze in popsicle molds.
I make it in smaller quantities. The cream won't really whip in those quantities, but that's ok. Then I just freeze in ramekins. This is refreshing and coconutty and not too sweet.
nemo, I find unsweetened coconut in the bulk bins of stores. I've found it both at Whole Foods and my local grocery. It is nice and coconutty, but in a dessert I don't see much reason to avoid the sweetened kind if you can't find unsweetened --maybe just adjust the sugar a little?
I think those pops sound good too!
re: blue room
Yes, I get it in bulk at our coop and have seen it at Whole Foods too. I think more grocery stores are starting to carry it. It seems like I'm seeing more things calling for it.
I didn't think I liked coconut until I started using the unsweetened.
But I think you could use sweetened and cut back on the sugar like blue room says.
Another thing that uses unsweetened coconut that I think is good is a banana bread recipe from Alford and Duguid in their Home Baking book. I wouldn't have thought I'd like coconut in a banana bread but theirs is really good. And again not too sweet.
(But maybe others like the sweet. :) )
Thanks, blue room and karykat. We don't have a WF or Trader Joe's, only a Wegman's and regular chain grocery stores. Wegman's has some bulk items, but they've cut back and I can't even get quinoa (or maybe it's couscous) there anymore. The grocery store is pretty much candy and nuts. But I'll give each another closer look. Thanks for your replies.
Here's a link to Dorie Greenspan's Coconut Tea Cake which I've made many times, albeit in mini loaf pans for gifting. It's nice and moist. You could slice either the Bundt pan suggested or the loaves into individual portions, wrap and freeze.
My tweaks to the recipe are as follows:
Warmed the milk and butter in microwave at 25-second intervals, 4-6 times
Did not add the rum
Added 2 tsp of coconut extract
I forgot to note the baking time for the loaves, but start checking at maybe 20 mins. Depending on how many pans you have in the oven at one time, you may want to move them back-to-front and turn them (maybe at 15 minutes)