Mixed Berry and Coconut Popsicles

Tags

berry, coconut, dessert, frozen, gluten free, popsicle, summer

Hot summer weather requires something cool and refreshing. That something doesn’t have to be something high in calorie. These Popsicles are a snap to make and full of flavor.

Mixed Berry and Coconut Popsicle

• 2 cups mixed berries of your choice
• 2 tbsp honey (more to taste)
• 1/4 cup coconut flakes
• 1/2 cup coconut milk

In a blender, puree the berries with the honey. Gradually add the coconut milk. Puree until smooth. Stir in the coconut flakes and pour into your Popsicle molds. Freeze until solid and enjoy!

Coconut Pecan Oatmeal Cookies

Tags

baking, coconut, cookies, dessert, oatmeal, pecan

I am not normally a baker. It requires too much exactness for my preference. I like to be able to dabble and change and play with the flavors. It changes the chemistry though. Which means cakes flop, caramels are runny, and breads are rock solid. It seems like I can manage cookies, however. These cookies are fantastic! The texture is chewy; the flavor buttery and delicious. The only slight change I might make is to add cinnamon to the next batch. But I won’t have any trouble eating this batch!

Coconut Pecan Oatmeal Cookies (from the Food Network)
2 sticks salted butter, at room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 cups old-fashioned oatmeal
1 cup chopped pecans
1 cup unsweetened grated coconut

Preheat oven to 375 degrees. In a stand mixer, cream together butter and sugars. Add eggs and vanilla; mix well. In a separate bowl, mix together the soda, baking powder, salt, and flour. Mix into the wet ingredients until just incorporated. Stir in the oats, pecans, and coconut. Place tablespoonfuls of the dough onto ungreased cookie sheets. Bake for 10 minutes, until lightly browned. Allow the cookies to cool for a couple of minutes before removing to cooling racks. Makes 40 cookies.

Our Favorite Coconut Cake

Tags

cake, coconut, dessert, family, favorite, flaked, food, Southern

Nothing is more Southern than sitting on the porch with a big slice of coconut cake and glass of sweet tea. Come and get it, y’all.

Our Favorite Coconut Cake (an old Kraft recipe from my grandmother’s recipe box)

• 1 pkg (2-layer size) yellow cake mix
• 2-2/3 cups flaked coconut (7-oz pkg), divided
• 1 pkg (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup powdered sugar
• 1 cup cold milk
• 1 tub Cool Whip, thawed

Heat the oven to 350°F. Prepare the cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.

Meanwhile, beat pudding mix, sugar and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.

Stack cake layers on plate, filling layers with 1 cup pudding and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour before serving.

Coconut Cranberry Chocolate Granola Bars

Tags

bars, chocolate, coconut, cranberry, food, granola, homemade, snack, vegetarian

I love granola. There are so many different flavor combos. These are very tasty and easy to make. You can crumble them into yogurt or eat them plain. Bonus- they are way cheaper to make than to buy!

Coconut Cranberry Chocolate Granola Bars (inspired by Charlotte au Chocolat)

• 1/4 cup canola oil
• 2 cups rolled oats (not the quick cook kind)
• 1 heaped cup flaked unsweetened coconut
• 1/2 tsp cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp salt
• 1/2 cup honey
• 1 tsp vanilla extract
• 1 cup lightly toasted nuts of your choice (I used pecans and pepitas)
• 1/2 cup dried cranberries or other fruits
• Melted semi-sweet chocolate for drizzling

Preheat oven to 325 degrees. Combine the oats and oil in a bowl. Spread the oats in an even layer on a baking sheet lined and toast for about 20 minutes. Stir at the ten minute mark. When lightly toasted, remove from the oven. In another bowl, combine the oats, coconut, spices, salt and nuts. Combine the honey and vanilla in a medium saucepan. Bring to a boil then simmer for 5 minutes. Pour over the oats and stir to coat evenly.

Turn the oven down to 300 degrees. Line a 9×13 inch glass pan with parchment. Spread the granola in an even layer. Use a heavy object to press the granola down. This will help make it denser. Bake until just golden, about 25 minutes. Allow to cool completely before cutting into rectangles.

In a small saucepan, melt some semi-sweet chocolate and drizzle over the granola bars. Allow the chocolate to hard then store the bars in an airtight container.

Coconut Almond Macaroons

Tags

chocolate, Christmas, coconut, cookies, dessert, gifts, holiday, macaroons

Here is a great recipe to help you use up all those left over egg whites from making your lemon curd. I made several large batches to give to the neighbors. I hope they like them.

On a side note, use a squeeze bottle to pipe the chocolate onto the cookies. I had always heard of doing that but never tried it. It is way better than using a ziploc bag or a fork to drizzle. It is much more controlled and clean up is minimal. Any left over chocolate can just be stored in the bottle. The ease of application and cleanup is definitely worth the $3 for the bottle.

Coconut Almond Macaroons

• 1 (14 oz) packages sweetened shredded coconut
• 1/4 cup sweetened condensed milk
• Pinch salt
• 1 tsp almond extract
• 4 large egg whites at room temperature
• 1/2 cup granulated sugar
• 12 ounces semisweet chocolate chips
• 1 tbsp vegetable shortening

In a stand-up mixer, combine sugar and egg whites. Beat until they reach medium peaks. In another bowl, combine condensed milk, coconut, almond extract, and salt. When egg whites are ready, fold in the coconut mixture. Spoon in 1 to 1 1/2 tbsp amounts onto a parchment lined cookie sheet. Bake in an oven preheated to 350 degrees for 18 to 20 minutes. When done, remove immediately from the pan and onto a cooling rack.

When cookies are completely cooled, they can be decorated. In a small saucepan, melt together the chocolate chips and the shortening. Pour into squeeze bottle. Decorate macaroons as desired. Allow chocolate to harden before storing in an air-tight container.

Coconut-Crusted Chocolate Cream Pie

Tags

chocolate, coconut, cream, dessert, gluten free, pie

This is the perfect recipe…

Excellent flavor, a small ingredient list (4 to be exact), a short prep time (max 20 minutes of hands on time), and a great presentation. What more could you ask for?

And it is gluten free! My friend Jason bemoans the lack of desserts he can eat since most bakery treats contain gluten. I am super excited to find this recipe because it is lovely in the eyes of most beholders.

Coconut-Crusted Chocolate Cream Pie

(originally from Martha Stewart’s New Pies and Tarts)

• 4 tablespoons unsalted butter, softened
• 11 ounces sweetened shredded coconut
• 1 cup heavy cream
• 8 ounces bittersweet chocolate (I used Ghirardelli’s 60% cacoa chocolate)

Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer pie plate to a wire rack to cool completely.

Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. (I used a whisk to combine mine better.) Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.