Imagine sitting on a sunny beach, drinking some sweet coconut juice under the shade of a palm tree
Sounds great? These desserts can make you feel the same way! Check out these 5 desserts that are packed full of that sweet coconut flavour!
Chewy Coconut Bars
- 110 g Butter
- 400 g Light
- 2 Egg
- 1 tsp Vanilla
- ½ tsp Kosher Salt
- 1 tsp Baking Soda
- 120 g Flour
- 150 g Sweetened Flaked Coconut
- Preheat the oven to 170°c. Line a 9×9 baking dish with foil and coat with nonstick spray.
- In a medium Saucepan melt butter over medium-low heat. Once butter is melted, continue cooking until it boil, swirling the pan constantly so the butter doesn't burn.
- Slowly the butter will being to brown. Once it has reached an amber color remove from the heat and stir in the brown sugar until completely combined. Using a rubber spatula stir in the egg, vanilla, salt and baking powder.
- Next stir in the flour until incorporated and then finally the coconut.
- Pour the batter into the prepared pan and bake for 20 minutes. Allow the bars to cool completely before cutting into squares.
Homemade Coconut Pudding
- 500 ml Milk
- 100g + 3 tbsp Sugar
- 3 tbsp Cornstarch
- ¼ tsp Salt
- 1 Egg
- 1 Egg Yolk
- 2 tbsp Butter
- 1 tsp Vanilla extract
- 1 tsp Coconut extract
- 50g to 75g Shredded Sweetened Coconut
- In a large saucepan ad your milk, sugar, cornstarch, salt, egg and egg yolk.
- Continuously whisk over medium high heat until thick and bubbly.
- Remove from heat and whisk in butter, coconut extract and vanilla extract until butter is melted.
- Place Saran Wrap over the top of the pudding and place in the refrigerator until cool.
- Serve with toasted coconut and whipped topping.
Coconut Cream Cups
- 470 g Refrigerated Sugar Cookie Dough
- 1 pack Instant Vanilla Pudding Mix
- 1 can Coconut Milk, cold whipped cream
- 1 can Sweetened Shredded Coconut, toasted
- Preheat oven to 175°c. Grease a 12-cup muffin tin with cooking spray.
- Slice the cookie dough into 12 portions. Press each disc of dough into muffin cup, patting the sides down gently to form a well. Bake for 10-20 minutes, or until the cookies are lightly golden.
- As soon as they're out, gently press down the center of each cookie. Set tray aside to cool for at least 20 minutes. Remove from baking tray to cool completely on wire rack.
- Meanwhile, make vanilla pudding. In a medium bowl, combine pudding mix and milk and whisk until the mixture just begins to thicken. Spoon pudding into cooled cookie cups. Top with whipped cream and garnish with shredded coconut.
Coconut Ice Cream
- 240 ml Milk
- 1 can Coconut Cream
- 360 g Heavy Cream
- 150 g Sweetened flaked Coconut
- Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in Cream and flaked coconut.
- Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Whole Wheat Coconut Muffins
- 180 g White Whole Wheat Flour
- 100 g White Sugar
- 2 ½ tsp Baking Powder
- ½ tso Salt
- 100 g Shredded Unsweetened Coconut
- 120 g Coconut Oil or Vegetable Oil
- 1 Large Egg
- ¾ cup Milk
- Preheat oven 190°c. Line a muffin with paper liners.
- Whisk together the flour, sugar, baking powder, salt and coconut. In a separate bowl beat together the egg and milk, then add to the dry ingredients along with the oil. Gently stir until combined.
- Divide the batter evenly between the 12 muffin cups. Bake for 15 minutes. Let the pan cool for five minutes, then remove the muffins to a cooling rack.
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