I just found this recipe..It's going into my "try file"...But I'll likely have a friend over for breakfast! LOL

Here is a link that might be useful: Coconut Macaroon Pancakes

These are one of my favorite bars to make in a hurry. They are even better if you sprinkle the jam with dark and white chocolate chips before putting on the final crumbs.

Here is a link that might be useful: Oatmeal - Coconut Bars from Gourmet

Remember that old recipe "Hello Dolly Bars" made with condensed milk and coconut, etc.. Haven't made those in years. Wonder if I still have a can of condensed milk in the pantry.

These muffins are good.

Home Cookin Chapter: Recipes From Thibeault's Table

Blueberry-Coconut Pound Cake Muffins
====================================

Individual Blueberry-Coconut Pound Cake Muffins
Recipe courtesy Gourmet Magazine

1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated Orange, lemon or lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries

Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

Episode#: SS1B25
Copyright 2003 Television Food Network, G.P., All Rights Reserved

Ok, I'll play. Used to make this for Christmas gifts in mini-loaf pans.

Nutty Coconut Bread

2 cups white sugar
1 cup vegetable oil
4 eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup chopped nuts
1 cup shredded coconut

Glaze:
1 cup sugar
1/2 cup water
2 Tbls butter
1 tsp coconut flavoring

DIRECTIONS
Preheat oven to 325 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut. Spoon into greased & floured pans.
Bake in preheated oven for approx 1 hour, until a toothpick inserted into center of the loaf comes out clean.

For glaze, combine ingredients and bring to a boil. Pour hot glaze over top of loaves while still warm. Let sit in pans 4 hours before removing.

Run a knife carefully around the pan and if necessary, insert a few places to allow areas for syrup to penetrate.

You got it terri pacnw!

BLENDER CUSTARD PIE

4 eggs
6 T. butter
1/2 c. flour
2 c. milk
3/4 c. sugar
1 c. coconut
1 t. vanilla
1 t. butter flavoring
1 t. coconut flavoring

Grease and flour pie pan. blend all ingredients until frothy. Pour in pan, bake at 350°F for 1 hour.

-Grainlady

I'll come for breakfast, Terri!!
I'm bringing chocolate syrup to pour over the coconut pancakes!!
Talk about indulgence!!! LOL

I wonder....if you thinned the batter a little and made crepes, with chocolate filling, and whipped cream...Dessert!

Deanna

Terri, here you go! By the way, I don't use corn syrup, so I substituted with a tablespoon of honey. And I used raw sugar instead of white. These are absolutely delicious, we ate up one batch in less than a day. :o)

2 1/2 cups (about 6 3/4 ounces) unsweetened shredded coconut
*

2 large egg whites
*

3 tablespoons hot water
*

3/4 cup sugar
*

Pinch of salt
*

1 tablespoon light corn syrup
*

1 1/2 teaspoons vanilla extract
*

12 ounces bittersweet chocolate (optional)

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or aluminum foil. Place the coconut in a large bowl. In a small bowl, beat the egg whites with a fork until foamy.

In a small pot, stir together the hot water, sugar, salt, and corn syrup. Using a wet pastry brush, wash down the sides of the pot. Bring the mixture to the boil and remove immediately from heat.

Stir the sugar syrup into the coconut. Add the vanilla. Stir in the egg whites until the coconut is evenly moistened.

Using a 1 1/2-inch-diameter ice-cream scoop, drop scoops of batter 1 1/2 inches apart onto the prepared baking sheets. Bake for 10 to 12 minutes, just until the coconut begins to turn golden. Remove from oven and cool completely on the baking sheets before removing. Store in an airtight container for up to 2 days.

To chocolate-dip the bottoms, make sure the cookies are completely cool. Line a baking sheet with foil, or waxed or parchment paper. Temper the chocolate and place in a small bowl. Dip the bottom half of each cookie into the chocolate, scrape off any excess on the side of the bowl, and place on the prepared baking sheet. Once all the cookies are dipped, refrigerate until set and the cookies peel easily off the paper, about 10 minutes.

I love coconut in almost any form, but this is a current savory favorite!

Alexa

Carrot Ginger Soup with Coconut Roasted Shrimp
HEALTHY
ACTIVE TIME: 30 MIN
TOTAL TIME: 45 MIN
SERVES: 6
The Good News A little coconut milk and shredded coconut soften the spicy edge of this soup while adding just a small amount of fat.
ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
4 large carrots (3/4 pound), chopped
1 tablespoon finely grated ginger
1/2 teaspoon crushed red pepper
3 cups low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 tablespoon smooth peanut butter
1 teaspoon Asian sesame oil
1 cup skim milk
1/4 cup light coconut milk
Kosher salt and freshly ground pepper
16 large shrimp, shelled
1 1/2 tablespoons shredded coconut
Pinch of cayenne pepper
directions
Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.

Thanks..keep them coming..

Grainlady, I think I'll try that tomorrow...crustless pie! LOVE IT!

Petra, I will try it with your substitutions..they fit right up my alley.

I love AnnT's Blueberry Coconut Muffins, so if you've not tried them..please do!!!

Granjan, I always have raspberry jam (it's my favorite)..I'll definately put those bars on the short list!
And all of these recipes are going into the COCONUT file!!!

The ladies at the school are going to love me or hate me...LOL I share things that aren't eaten here with them..when I have a "hankering"..

This was in the newspaper today, sounds easy and delish even though I'm not a fan of coconut, I want to try it. I left out the trade names. The rice stick noodles had no trade name, and I've never seen or used them.

CASHEW COCONUT SHRIMP

1 lb. large cooked shrimp
1 cup chopped green onions, divided
1 cup each frozen peas & sliced mushrooms
1 cup each coconut milk and fat-free sour cream
1 package rice stick noodles*, moistened according to package directions
½ cup cashews
¼ cup coconut flakes
Salt & pepper to taste

In large skillet, cook shrimp, ½ cup onions, peas and mushroom over medium high heat for 5 minutes. Reduce heat to medium-low; add coconut milk, sour cream and rice noodles; stir and simmer 5 minutes. Add cashews and coconut; stir. Top with remaining green onions. Serves 4

* 2 cups cooked white rice can be substituted for noodles.

Great thread -- I love coconut!! Too bad I'm on a diet right now, but I'll be following this thread and saving recipes for later.

Thanks,
Janet

Hi Terri,

Here is the recipe I used.

Chocolate Macaroons

4 oz melted semi sweet chocolate
3/4 c white sugar
2 1/2 c shredded sweetened coconut (not desiccated)
1/4 c cocoa powder
3 large egg whites
1 tsp vanilla
pinch of salt

Preheat oven to 325F. Line a cookie sheet with parchment paper.

Melt the chocolate on top of the stove in double boiler (I just used the microwave), set aside.

Mix the sugar, coconut, cocoa, egg whites vanilla and salt until well blended. Add the melted chocolate and stir until the coconut is well coated. Drop by spoonfalls onto the parchment paper and shape into pyramids.

Bake for about fifteen minutes. Allow to cool before removing from the pan. Stor in well sealed dry container.

Makes 12-14. (I found to make this amount, that the spoonfuls were fairly large sized, not small as indicated in the directions). You could probably get away with using unsweetened coconut, as there is a fair bit of sugar and the semi sweet chocolate adds some more.

Shelley S.

Youtube video:

How to deal with a real coconut to get the meat

Anyone know how to make good coconut syrup like you can buy in Hawaii? Sooo good.

I'd never heard of it..but I've been yet to Hawaii..
So googled..

I found this.

Here's more:

COCONUT CRÈME BRÛLÈE

4 egg yolks
1-1/2 cups whipping cream
2 tsp. rum or coconut liqueur
2 Tblsp. brown sugar
2 Tblsp. grated coconut
2 vanilla beans or 1/2 teaspoon vanilla extract

Garnish:
Grated coconut
Toasted grated coconut
8 strawberries
Mint sprigs

Preheat oven to 275° F.

In a mixing bowl, mix the egg yolks, cream, rum or coconut liqueur, brown sugar and grated coconut. Slit the vanilla beans and scrape the inside into the batter; or stir in vanilla extract. Mix thoroughly with a wire whisk and pour into 4 individual ramekins or ceramic molds.

Place ramekins in a baking pan with about 1-inch of water and bake in this water bath (bain-marie style) until the custards are set, about 45 minutes. Take the ramekins from the oven. Let cool in the water. Refrigerate until very cold.

Preheat the broiler in the oven. Take ramekins from the refrigerator; sprinkle brown sugar over the custard, removing excess sugar. Place the ramekins on a baking pan and caramelize under the broiler, being very careful not to burn them.

To serve: Sprinkle grated and toasted coconut over the custards. Place the ramekins in the center of serving plates. Garnish with 2 strawberries on one side of the ramekins and a sprig of mint over the custard. Makes 4 servings.

COCO LOCO PIE

1/4 cup sugar
2 large eggs, lightly beaten
1/2 cup evaporated milk
1/2 cup milk
8-1/2 oz. cream of coconut
1/2 cup coconut flakes
1 graham cracker crumb pie crust

Combine first 5 ingredients; stir in coconut. Pour into prepared crust. Bake at 350° F. for 50 to 55 minutes. Yield: 10 servings.

COCONUT-CREAM CHEESE POUND CAKE

1/2 cup butter or margarine, softened
1/2 cup shortening
1 (8 oz.) pkg. Cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 tsp. Baking soda
1/4 tsp. Salt
1 (6 oz.) pkg. Frozen grated fresh coconut, thawed
1 tsp. Vanilla extract
1 tsp. Coconut extract

Beat first 3 ingredients at medium speed of an electric mixer 2 minutes or until soft and creamy; gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour, soda, and salt; add to butter mixture. Mix at low speed just until blended. Stir in coconut and flavorings. Pour batter into a greased and floured 10-inch tube pan.
Bake at 350° F. for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack. Yield: one 10-inch cake.

Coconut Macaroons

14oz [usually bag] of coconut
2/3 c sugar [I use raw cane]
6 Tbsp flour
1/4 tsp salt
4 egg whites [I use egg beaters whites - just under 1/2 c]
3 Tbsp amaretto [or 1 tsp of almond ext]
1/4 cup of chopped macadamia nuts [optional]

325 20 min

Crispy Coconut Shrimp

Ingredients:
24 medium Shrimp
3/4 cup Flour
1/2 tsp Garlic and herb seasoning
1 Egg, well beaten
1/4 tsp Black Pepper
1/4 cup shredded Coconut

Directions:
Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, then generously in coconut. Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp. Serve with dipping sauce. Makes 4 servings.

I like a plum or mango chile dipping sauce. Nectar, preserves, fresh fruit if available, crushed pepper or fresh chiles.

oooh sands, I love the addition of the Macadamias!!

Oh sands - I like the sound of that coconut shrimp too.... I am C&P for the next time I make it!

Alexa

These are my sister's favorite - I make them every year for her birthday. Please note the measurements aren't exact - I really need to write it down some day!

Coconut Tingalings

1 Bag (7oz) Shredded Sweetened Coconut
about 10 oz semi sweet chocolate (chips or chopped up bars)

Spread coconut on a sheet pan and toast in a 325 degree oven. Watch the coconut closely and stir every few minutes so it doesn't burn. The coconut should be quite brown - try not to leave any white - this will make the coconut nice and crispy.

Cool coconut on the counter. Meanwhile, melt the chocolate in the microwave or a double boiler. Let chocolate cool slightly, then mix with toasted coconut.

Drop by spoonfuls onto a waxed paper or parchment paper lined pan, cool in fridge for a few hours.

Sometimes I just spread the mixture onto a lined sheetpan, cool in fridge, then later let it get back to room temperature and cut into squares with a big knife. The outside edges won't be perfectly straight, but they taste just as good!

I saw Throwdown a couple nights ago & Bobby Flay made this Coconut Chocolate Bread Pudding. It looked delicious!

Throwdown's Chocolate-Coconut Bread Pudding with Passion Fruit Sauce

Recipe courtesy Bobby Flay

Prep Time: 1 hr 0 min Inactive Prep Time: 45 min Cook Time: 30 min Level:
Intermediate Serves:
9 servings Ingredients

Ganache:

6 ounces bittersweet chocolate, finely chopped
1 1/4 cups heavy cream

Bread Pudding:

17 ounces brioche (crust removed), cut into 1 1/2-inch dice
3 tablespoons unsalted butter, melted
3 cup heavy cream
2 cups unsweetened coconut milk
1 1/4 cups pure cane sugar
1/2 vanilla bean, split and seeds scraped
6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
4 whole large eggs
2 large egg yolks
Chocolate Ganache
1 cup desiccated coconut

Passion Fruit Sauce:

3/4 cup passion fruit juice
1/4 cup granulated sugar
1/4 cup freshly squeezed orange juice
2 tablespoons white rum

For the Anglaise:

1/2 vanilla bean
3/4 cup whole milk
1/2 cup coconut milk
4 large egg yolks
1/4 cup sugar

For the Ganache:

Directions

In a small bowl place the chocolate. In a small saucepan over medium-high heat bring the cream to a simmer and then pour over the chocolate. Let the chocolate mixture sit for 30 seconds and then whisk until smooth, keep warm.

For the Bread Pudding:

Preheat oven to 325 degrees F.

Line a large baking sheet with parchment and add the diced brioche. Drizzle with the melted butter and toss to coat. Bake in the oven and lightly golden brown. Removing and tossing several times. This should be repeated for about 12 minutes. Once the bread has evenly browned, remove and let cool slightly.

Meanwhile in a medium saucepan over high heat, combine the cream, coconut milk, sugar and vanilla bean and seeds in a medium saucepan and bring to a simmer and whisk until the sugar has dissolved. Add the chopped bittersweet chocolate and whisk until melted. Strain the mixture into a medium size bowl.

In a separate medium bowl whisk together the eggs and yolks and slowly add the warm chocolate mixture, whisking as you add.

Place half of the brioche cubes in a single layer in the bottom of a 9 by 13-inch baking dish. Pour 1/2 of the custard mixture over the bread and half of the ganache. Sprinkle with half of the coconut. Press down on the bread, allowing the liquid to soak in. Place the remaining bread cubes over the top, add the remaining custard and ganache and again, press down to completely submerge the bread.

Top with the remaining coconut, cover and let sit for at least 30 minutes before baking. While the bread is sitting continue to check and press down on the bread so that it is completely submerged with the custard mixture.

Preheat the oven to 325 degrees F.

Uncover the bread pudding, and place the baking dish in a larger roasting pan. Fill the outer roasting pan with warm water until it comes halfway up the sides of the baking dish.

Place the roasting pan in the oven and bake until the sides are slightly puffy and the center is slightly set (but still jiggles a bit).

For the Passion Fruit Sauce:

Into a small saucepan cut the passion fruit in half and scoop out centers (including the seeds). Add the sugar, orange juice and rum and let cook over high heat until sugar has dissolved and sauce has thickened, about 5 to 7 minutes. Transfer to a small bowl and chill in the refrigerator.

For the anglaise:

Split vanilla bean. In a small heavy saucepan bring milks and vanilla bean half just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves into milk and reserve pod for another use. In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and transfer custard to saucepan. Cook custard over moderately low heat, stirring, until thickened slightly and an instant-read thermometer registers 170 degrees F. Pour custard through a fine sieve into a metal bowl set in a large bowl of ice and cold water and cool, stirring occasionally, until cold. Sauce may be made 1 day ahead and chilled, its surface covered with plastic wrap.

Remove the pan to a baking rack and let sit for 15 minutes. Spoon some of the coconut anglaise into a bowl and drizzle with the passion fruit sauce. Top with a large scoop of the bread pudding and serve.

Printed from FoodNetwork.com on Fri Jan 16 2009

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/tricia