Coconut Desserts

41 Delicious Dessert Recipes For Coconut Lovers

Leslie Uhl

Copyright © 2012 Leslie Uhl

All Rights Reserved.

This Kindle book contains material protected under International and Federal copyright laws and treaties. Any unauthorized reprint or use of this material is prohibited.

Unauthorized duplication or distribution of this material in any form is strictly prohibited. Violators will be prosecuted to the fullest extent of the law.

No part of this publication may be reproduced or transmitted in any form or by any means electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system.

The author, publisher, and distributors of this product assume no responsibility for the use or misuse of this product; or for any physical or mental injury, damage, and/or financial loss sustained to persons or property as a result of using this product. The liability, negligence, use, misuse, or abuse of the operation of any methods, strategies, instructions, or ideas contained in the material herein is the sole responsibility of the reader.

ISBN-10: 1492842125

ISBN-13: 978-1492842125

DEDICATION

This book is dedicated to my family and friends who were my cheerful and willing taste testers and recipe sounding boards. I truly could not have done it without them.

CONTENTS

COCONUTTY INFORMATION

CAKES

TARTS AND PIES

COOKIES

CREAMY DESSERTS

FROZEN DESSERTS

Introduction

Hello! Thank you for buying my Coconut Desserts recipe book.

I started writing this book because I LOVE coconut and can’t get enough of it, but the more research I did, the more reasons I found to love coconut even more!

Coconut meat, butter, and oil improves calcium and magnesium absorption in the body, reduces inflammation, improves digestion, kills bacteria, and supports your immune system. It is rich in fiber, vitamins, and minerals. It is something very beneficial to include in your daily diet.

I use as many organic, unsweetened forms of coconut as I can pack into a recipe here. There is no thing as too much coconut!

I hope you enjoy this book and these recipes.

Happy Baking!

Leslie

Coconutty Information

Many people ask what the difference is between coconut oil, coconut butter, and coconut cream. It can be quite confusing at times! Here’s the info:

Coconut Oil is indeed just the oil, made by first dehydrating the coconut meat and then pressing the oil out of it. It is stable at high temperatures, does not need to be refrigerated, and can be used as a substitute for any cooking oil. It works very well as a butter or lard substitute, as well, though sometimes I will use half butter and half coconut oil, depending on the recipe.

Coconut Butter is made from the whole meat of the coconut, pureed into a creamy butter. Coconut meat by itself is 65% oil! Coconut butter is a delicious addition to any recipe or even as a spread. I add it to recipes to add even more coconut flavour.

Coconut Cream is the dried meat of mature coconuts ground into a fine powder. It has a high moisture content (up to 75%) and a high fiber content. It is pretty much the same thing as coconut butter. The main difference between coconut cream and creamed coconut is the moisture content.

Creamed Coconut, also known as Coconut Concentrate, is the unsweetened dehydrated fresh meat of mature coconuts ground to a white creamy paste. It will harden under about 75 degrees F. It has a moisture content of about 3%. It is very versatile as you can simply add warm water to make either coconut cream or coconut milk.

One part creamed coconut plus 2.5 parts water = coconut cream

One part creamed coconut plus 5 parts water = coconut milk

Coconut Milk consists of the whole meat of the coconut, either fresh or boiled with water, and then strained to remove anything non-liquid. You can buy it in cartons, cans, or make your own at home. It has nothing to do with coconut water.

Coconut Water is simply the liquid found inside a coconut when you open it. It is high in potassium and other minerals. Delicious and hydrating alone or use it in smoothies or soups

Cakes

I love to bake cakes, they make even a weeknight evening into something special. There are cakes listed here for every occasion, from cakes quick and easy, good for every day, to guest-impressing cakes for special occasions and holidays.

I hope they bring you as much joy as they have to me, my family, and my friends!

Coconut-Rum Bundt Cake with Lime Glaze

This coconut-rum cake is a favourite treat during the holidays or when we get guests in from out of town.

Preheat oven to 325 degrees F

3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 ½ sticks unsalted butter at room temperature

1 ¾ cups packed brown sugar

6 large eggs

2 teaspoons vanilla extract

¾ cup dark rum

¾ cup full fat coconut milk

2 cups shredded unsweetened organic coconut (Let’s Do Organic is what I use)

Grease and flour a 10 inch Bundt pan.

In a bowl, combine flour, salt, baking soda, and baking powder. Set aside.

In a mixing bowl, cream together butter and brown sugar until smooth.

One at a time, mix in eggs.

Mix in vanilla, rum, and coconut milk.

Mix in flour mixture a little at a time until all is well combined.

Add shredded coconut and mix in thoroughly.

Pour batter into prepared Bundt pan and bake at 325 degrees F for about 1 hour, 50 minutes or until an inserted toothpick or wooden skewer comes out clean.

Cool in pan on a wire rack for 20 minutes before running a slim knife around the sides of the cake and unmolding.

Let cool completely.

Lime Glaze

2 tablespoons butter

2 tablespoons whole fat coconut milk

2 cups powdered sugar

2 tablespoons lime juice

1 teaspoon fresh lime zest

Put butter and coconut milk in small saucepan over low heat.

When the butter has melted, stir in the powdered sugar a little at a time, until it is all dissolved. It will be thick and pasty.

Remove the pan from heat

Add lime juice and zest, and stir well until blended.

Return pan to low heat, tilt pan, and whisk mixture until smooth.

Do not let boil

While still warm, drizzle glaze over cooled cake.

Lemon, Honey, and Coconut Cake

The original recipe for this cake was from a Greek recipe for almond honey cake. I modified it quite a bit, adding the lemon and coconut to make something completely new. There is no flour in this recipe, which makes it an excellent choice if you or your guests are gluten-intolerant.

Lemon-Honey Syrup

1/3 cup sugar

¼ cup fresh lemon juice

¼ cup honey

1 tablespoon fresh lemon zest

2/3 cup water

In a small non-reactive saucepan, combine sugar, lemon juice, honey, zest, and water.

Over medium to low heat, bring mixture to a boil, stirring well to dissolve the sugar.

Simmer for 2 minutes more before removing from heat

Let mixture steep.

Cake

2 tablespoons ground toasted coconut

1 cup sugar

1 ½ cups finely ground almonds

1 cup shredded coconut

1 tablespoon fresh lemon zest

8 large eggs, separated

Preheat oven to 325 degrees F

Grease the bottom and sides of a 9x3 springform pan

Line the bottom with parchment paper and grease the parchment paper

Evenly coat the bottom and sides with the ground toasted coconut

Refrigerate the pan.

In a large bowl, combine the sugar, ground almonds, coconut, zest, and egg yolks

In a mixing bowl, whip the egg whites until they form stiff peaks

Stir ¼ of the egg whites into the dry mixture to lighten it.

Using a rubber spatula, gently fold in the rest of the egg whites in three batches

Pour the mixture into the prepared pan

Bake on the lowest shelf of the oven at 325 degrees F for about 1 hour until golden and a toothpick inserted into center comes out clean.

Cool on rack for 10 minutes before running a thin knife around cake edges and removing sides of pan

Invert cake onto wire rack and peel off parchment paper

Let cool to room temperature.

Reheat and strain the syrup

Transfer cake to a serving plate and prick all over with a fork

Pour the syrup evenly over the cake and let sit at room temperature overnight.

Sprinkle top with fresh lemon zest before serving.

Coconut Caramel Cake with Orange Glaze

I love this cake! My husband will eat the whole thing if left alone with it unsupervised. It is a great cake for weekend treats.

Preheat oven to 350 degrees F.

Grease and flour a 9 inch cake pan.

10 tablespoons (1 stick plus 2 tablespoons) room temperature unsalted butter

1 ¼ cups sugar

½ teaspoon salt

1/3 cup caramel sauce (I use cajeta, goat’s milk caramel, though any caramel sauce will do)

2 room temperature eggs

1 tablespoon vanilla extract

2 cups all purpose flour

½ teaspoon baking powder

2 cups shredded unsweetened organic coconut

1 cup room temperature full fat coconut milk

Cake

Using a mixer with paddle attachment, cream butter until smooth

Add in sugar and salt and cream on medium speed until light and fluffy

Add caramel sauce a bit at a time

Scrape down sides of bowl before adding eggs one at a time and mixing well before adding the next

Scrape bowl sides again and increase speed to high until mixture is light and uniform

Combine flour, baking powder, and coconut in separate bowl

Put mixer on lowest speed, and add 1/3 of the dry ingredients.

Mix well before adding ½ of the coconut milk, a bit at a time

Add another 1/3 of the dry ingredients, and mix well

Add the rest of the coconut milk slowly and then the rest of the dry ingredients.

When all is incorporated, remove bowl from mixer and use a spatula to do the last few folds before pouring batter into the cake pan.

Place cake pan on baking sheet and bake at 350 degrees F for 30 minutes before rotating pan and baking for another 15 to 20 minutes.

Cake is done when sides pull away from the pan and inserted toothpick comes out clean.

Cool cake completely on wire rack.

Orange Glaze

2 tablespoons butter

2 tablespoons coconut milk

2 cups powdered sugar

3 tablespoons orange juice

1 1/2 teaspoons fresh orange zest

Put butter and coconut milk in small saucepan over low heat.

When the butter has melted, stir in the powdered sugar a little at a time, until it is all dissolved. Mixture will be thick.

Remove the pan from heat

Add orange juice and zest, and stir well until blended.

Return pan to low heat and whisk mixture until smooth, do not let boil.

While still warm, spread glaze over cooled cake.

Passionfruit Cake with Coconut Frosting

Passionfruit is not always easy to find. Usually I end up finding it either in the juice or ethnic areas of the supermarket. It is well worth the search, however!

Cake

2/3 cup egg whites

1 cup coconut milk

2 teaspoons vanilla extract

3 cups all purpose flour

2 cups sugar

5 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter cut into cubes and at room temperature

2 ½ cups pureed passionfruit pulp

Preheat oven to 350 degrees F

Grease and flour two 8 inch cake pans and line them with parchment

In a medium bowl, combine and stir together the egg whites, ½ cup of coconut milk, and the vanilla. Set aside

Using an electric mixer with paddle attachment, combine flour, sugar, baking powder, and salt for 30 seconds on low speed.

Add butter and remaining ½ cup of coconut milk, and mix on low speed until just moistened

Turn mixer up to medium speed and mix for 1 ½ minutes

Add in passionfruit puree and mix at medium speed for 1 minute more

Scrape down the sides of the bowl before adding in the egg mixture in 3 separate batches, beating each batch for 20 seconds on medium speed between each addition

Divide batter equally between cake pans and bake at 350 degrees F for 25-30 minutes until inserted toothpick comes out clean

Let cakes cool on wire racks for 10 minutes before running thin knife around edges of cakes and inverting them onto wire racks. Turn cakes right side up again and let them finish cooling.

Coconut Frosting

1 ¾ cups softened butter, cut into cubes

3 cups sifted powdered sugar

4 tablespoons coconut milk or cow’s milk

1 teaspoon coconut extract

1 teaspoon vanilla extract

pinch of salt

1 cup shredded unsweetened organic coconut

Place butter in a mixing bowl and whip with paddle attachment of an electric mixer for 8 minutes on medium speed until butter is pale and creamy

Add powdered sugar, milk, the coconut and vanilla extracts, and the pinch of salt and mix on low speed for one minute, then on medium speed for 6 minutes. Frosting will be light, creamy, and fluffy.

Add in shredded coconut and mix until incorporated

Separate frosting into 3 batches

Place bottom cake layer on plate

Using small palette knife or silicone spatula, place 1 cup of the frosting on top, and spread evenly to cover cake and sides

Gently place second cake on top of first, and place a large scoop of frosting on top then spread it evenly to cover top and sides of cake with a thin layer of frosting

Place cake in refrigerator to chill for 30 minutes

Take cake out of fridge and using the rest of the frosting, cover the entire cake evenly

Generously sprinkle top and sides of cake with coconut flakes

Serve.

Chocolate Coconut Torte with Passionfruit Jam

This torte is a bit more complicated but a very impressive dessert. We make it a family effort: the kids love helping with the dough strips and the jam!

Preheat oven to 350 degrees F

2 ¼ cups all purpose flour

1 cup finely ground almonds

1 cup shredded unsweetened organic coconut

½ cup sugar

¼ cup unsweetened cocoa powder

2 teaspoons baking powder

1 ½ sticks (3/4 pound) cold unsalted butter, cut into ½ inch dice

¼ cup full-fat coconut milk

1 cup passionfruit jam

Powdered sugar for dusting

Butter a 10 inch fluted tart pan with a removable bottom.

In a large bowl, combine flour, almonds, coconut, sugar, cocoa powder, and baking powder

Mix in the butter with your fingertips until the mixture resembles coarse crumbs

Stir in the coconut milk

Remove dough from bowl and pat into a smooth ball, then cut off 1/3 of it and set it aside.

Place the larger piece of the dough on a lightly floured sheet of waxed paper

Using a floured rolling pin, evenly roll the dough into a 12-inch round.

Invert the dough into the buttered tart pan and remove the waxed paper

Fit the dough into the tart pan without stretching it and trim the edges of the dough to be even with the rim.

Spread the passionfruit jam evenly onto the dough.

On another sheet of waxed paper, roll the remaining dough into a 10-inch  square and then slice it into 10 strips

Lay the strips in a latticework over the jam layer, anchoring each strip by the edges to the dough rim

Bake in the center of the oven at 350 degrees F for 45 minutes, or until the dough is firm

Let cool on wire rack completely before dusting with powdered sugar and serving.

Flourless Chocolate-Coconut Cake With Raspberry-Chocolate Glaze

This cake is so rich that you can’t eat very much at once though it is soooo good!

Preheat oven to 375 degrees F

Spray a 9-inch springform pan with coconut oil cooking spray and then line the bottom of the pan with parchment paper. Also spray the parchment lightly.

Coconut Cake Bottom

2 cups shredded coconut

Place coconut in a baking pan and place in oven for 3 to 5 minutes until just golden and lightly toasted

Spread coconut evenly over bottom of prepared pan and set aside

Chocolate Batter

8 ounces dark or bittersweet chocolate chips

1 cup (2 sticks) butter, cut into cubes

1 ¼ cups sugar

6 large eggs

1 cup unsweetened cocoa powder

Place chocolate and butter into a medium saucepan and melt over low heat, stirring often, until mixture is completely blended.

Remove from heat and transfer to a large bowl

Add sugar and mix well

Whisk in the eggs one at a time, whisking well in between each addition

Sift cocoa powder into bowl and whisk until just blended.

Pour batter gently into prepared pan over coconut bottom and bake in center of oven for 35 to 40 minutes, until the cake has risen and the top has formed a thin crust. The cake should be just firm in the center when done.

Cool cake on wire rack for 10 minutes before removing sides of pan.

Let cake finish cooling completely before inverting and removing bottom of pan and parchment.

Re-invert cake so that coconut crust is on bottom.

Raspberry-Chocolate Glaze

For this glaze, press 1 cup fresh or thawed frozen raspberries through a fine mesh sieve into a bowl, so that you have the juice but not the seeds.

4 ounces dark or bittersweet chocolate

3 tablespoons butter

2 tablespoons raspberry juice

1 tablespoon milk

1 tablespoon honey

¼ teaspoon vanilla extract

Melt the chocolate and butter over low heat, stirring until melted together and smooth

Remove from heat, and stir in raspberry juice, milk, honey, and vanilla

Set aside to cool slightly

When the cake has cooled, pour the glaze onto the center of the cake and smooth gently with a spatula all over the top and sides, covering them completely.

Place the cake in the refrigerator and chill uncovered for at least one hour

Sprinkle fresh raspberries over the top and sides of the cake before serving.

Banana Coconut Cake

This cake has a wonderful texture with all the coconut and banana, and makes it feel like a special occasion, even if it isn’t.

Preheat oven to 350 degrees F

2 cups all-purpose flour

¾ cup sugar

1 ½ teaspoons baking powder

¾ teaspoon baking soda

1 cup of mashed ripe banana (about 2 bananas)

1 cup of mashed fresh coconut meat OR shredded coconut

½ cup milk

½ cup melted butter

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Add in banana, coconut, coconut milk, eggs, butter, and vanilla. Beat all together with an electric mixer on low speed until combined, then mix on medium speed for three minutes.

Grease and flour two 8 -inch springform baking pans and pour in batter. Bake on baking sheet in center of the oven at 350 degrees F for 30 to 35 minutes or until a toothpick inserted comes out clean. Cool on racks for 10 minutes before removing cakes.

Carmelized Coconut Frosting

12 tablespoons unsalted butter

1 pound of sifted powdered sugar

6 tablespoons full fat coconut milk

2 teaspoons vanilla extract

4 tablespoons caramel sauce

1/8 teaspoon salt

1 cup shredded coconut

In a small saucepan, cook the butter until brown

Pour butter through a fine sieve into a heatproof bowl

Let cool.

Pour cooled butter into mixing bowl

With an electric mixer, whisk butter, adding powdered sugar a bit at a time.

When mixture is too thick to take any more sugar, add 1/3 of the coconut milk and ½ of the caramel sauce

When all is incorporated, add the rest of the coconut milk and caramel sauce, adding more coconut milk if necessary until all the powdered sugar has been incorporated

Add in the shredded coconut and salt and incorporate well, adding tiny bits more of coconut milk if necessary to create a spreadable consistency.

Spread onto cakes and cover to taste.

Coconut-Carrot Cupcakes

The kids love me to make these for school birthday parties. They are popular with the whole class, including the teachers!

1 cup shredded coconut

2 ½ cups finely grated raw carrots

1 cup chopped pecans (optional)

2 cups all purpose flour

1 teaspoon baking soda

1 ½ teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg

4 large eggs

1 ½ cups packed brown sugar

1 cup melted butter

2 teaspoons vanilla extract

Preheat oven to 350 degrees F

Line two 12-cup muffin tins with cupcake liners

Finely grate all the carrots

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg

On a medium setting of an electric mixer, beat the eggs until frothy, about 1 minute

Slowly add the sugar and beat on medium speed until mixture thickens

Add the melted butter in a steady stream

Beat in the vanilla extract

Add in the flour mixture and beat until just incorporated

With a large rubber spatula gently fold in the grated carrots and shredded coconut, as well as the pecans if you are using them

Fill cupcake cups about ¾ full each and bake for 25-30 minutes until an inserted toothpick comes out clean

Frosting

¼ cup room temperature unsalted butter

1 cup (8 oz) cream cheese, also at room temperature

2 cups sifted powdered sugar

1 teaspoon vanilla extract

1 teaspoon finely grated fresh lemon zest

1 cup shredded coconut

With an electric mixer, beat butter and cream cheese on low until just blended but with no lumps

Slowly add the powdered sugar and beat on low until fully incorporated and smooth

Add the vanilla, lemon zest, and shredded coconut.

Coconut Cupcakes with Key Lime Filling

The tartness of the lime filling complements the sweetness of the cupcake, and makes a nice surprise when you bite into it. The kids call these “key lime pie cakes”.

Key Lime Filling

3/4 cup fresh key lime juice

¼ cup coconut butter

3 large eggs

1/2 cup sugar

¼ cup (4 tablespoons) unsalted butter, cut into pieces

1 1/2 tablespoons finely grated lime zest

In a heatproof bowl set over a saucepan of simmering water, whisk the lime juice and coconut butter together with the eggs and the sugar until blended.

Whisk constantly while cooking until mixture thickens to a puddinglike consistency (about 10-12 minutes). Do not let it boil.

Add butter 2 tablespoons at a time, whisking constantly until butter melts completely and mixture is well blended after each addition.

Remove mixture from heat, and pour through metal strainer into a bowl.

Stir in lime zest.

Place plastic wrap to cover curd completely, smoothing wrap directly on to curd to keep a film from forming.

Place in refrigerator and chill for at least 1 hour before filling cupcakes.

Cupcakes

Preheat oven to 325 degrees F

Spray muffin tins lightly with coconut oil spray

3 cups all purpose flour

3/4 cup sugar

1 tablespoon baking powder

¾ teaspoon salt

2 sticks butter (1 cup), cubed and at room temperature

4 large eggs

1 cup full fat coconut milk

1 teaspoon pure vanilla extract

1 cup shredded coconut, fresh if possible

In a mixing bowl, place flour, sugar, baking powder, and salt.

Using the paddle attachment of an electric mixer, combine dry ingredients together on low speed

Add the butter cubes, mixing until just coated with the flour mixture

In a separate bowl, whisk together eggs, coconut milk, and vanilla

Add wet ingredients slowly to the flour mixture, beating on medium speed, until all is just incorporated

Stir in shredded coconut

Fill each cupcake holder ¾ full

Place cupcake tins on cookie sheet and bake at 325 degrees F for 20-25 minutes or until an inserted toothpick comes out clean.

Cool on wire rack.

When both cupcakes and curd are cool, scoop a tablespoon-sized hole out of the center of each cupcake, making sure to keep the shape so you can replace the top.

In the hole, place 1 tablespoon of the lime filling

Replace top back onto cupcake

Key Lime Frosting

2/3 cup of the lime filling

2 cups whipping cream

3 tablespoons sugar

With the whisk attachment on an electric mixer, beat the sugar and whipping cream together until it forms soft peaks

Gently fold in the lime curd. Be very gentle doing this so that it holds together and does not separate.

With a piping bag or plastic baggie with tiny hole cut from one tip, pipe frosting on top of cupcakes, covering all evidence of scoop hole.

Top with sprinkle of toasted coconut and serve.

Raspberry-Coconut Cupcakes

These cupcakes are not too sweet and the gelatin frosting keeps them feeling light.

2 ½ cups all purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

2/3 cup milk

1/3 cup coconut cream

1 cup fresh or frozen thawed raspberries

1 stick (8 tablespoons) melted butter

1 teaspoon vanilla extract

4 egg whites

1 cup shredded coconut

Preheat oven to 350 degrees F

Line two 12-cup muffin tins with cupcake liners

In a mixing bowl combine flour, sugar, baking powder, baking soda, and salt

Add in milk, coconut cream, raspberries, butter, and vanilla, and beat on low speed for 30 seconds

Scrape down sides and beat on medium to high speed for 2 minutes

Add the egg whites and beat for 2 minutes more on high speed

Fold in the coconut

Fill cupcake cups ¾ full each and bake at 350 degrees F for 20-25 minutes or until inserted toothpick comes out clean

Remove cupcakes from tins and cool on wire rack.

Frosting

¼ cup water

½ teaspoon unflavoured powdered gelatin

1 cup whipping cream

1 cup pureed fresh or frozen raspberries

1 teaspoon vanilla extract

2 tablespoons powdered sugar

Place small to medium metal mixing bowl in refrigerator to chill

Sprinkle the gelatin over the water in a small saucepan and let sit for about 5 minutes

Slowly heat the gelatin over low heat for 2 minutes, do not let it boil

Remove from heat and let cool

Remove metal bowl from fridge and add the whipping cream, vanilla, and raspberry puree

Beat on medium speed until the cream mixture thickens, and peaks have drooping tips

Mix in the powdered sugar until completely incorporated

Drizzle in the gelatin mixture while the beater is going at medium speed

Keep beating frosting until the peaks are firm and stiff

Using a piping bag, pipe frosting onto cupcakes

Sprinkle top of frosting with toasted coconut and fresh raspberries

Coconut-Macadamia Pound Cake

This pound cake is something I like to serve when I have friends over for afternoon coffee or tea. It makes me feel tropical on a cold day.

½ pound (2 sticks) butter, at room temperature

1 1/4 cups sugar

4 eggs at room temperature

2 tablespoons honey

1 teaspoon vanilla extract

1 teaspoon coconut extract

2 cups all purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

1 cup shredded fresh coconut meat or shredded dry coconut

1 cup chopped macadamia nuts

Preheat oven to 350 degrees F

Line a 9x5x3 inch loaf pan with parchment paper before buttering and flouring it

Cream together the butter and sugar, using the paddle attachment of an electric mixer on medium speed for 3 to 4 minutes, until mixture is light and smooth

Place eggs, honey, vanilla, coconut and vanilla extracts in a bowl but do not combine.

With the mixer on medium-low speed, add in the egg mixture one egg at a time, making sure that each egg is well incorporated and that the bowl is scraped down before adding the next one

Sift together the flour, salt, and baking powder

With the mixer on low speed, add in the flour mixture slowly until it is just combined

Fold in the coconut and the macadamia nuts with a rubber spatula

Pour batter into prepared pan and smooth the top

Bake for 50 to 60 minutes, until a toothpick inserted in center comes out clean

Let cool on rack for 15 minutes before removing from pan and cooling completely

Coconut-Pistachio Bread with Chocolate Chips

Pistachios are a favourite of my husband’s and my daughter loves chocolate chips. I started with an old family recipe for banana bread and started experimenting! I like to keep this bread available for on-the-go-breakfasts or after school snacks.

½ cup coconut oil, melted

1 cup sugar

2 room temperature eggs

1 teaspoon vanilla extract

1 cup coconut milk

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup raw shredded coconut

1 cup chopped pistachio nuts

1 cup chocolate chips

Preheat oven to 350 degrees F

Cream coconut oil and sugar together in mixing bowl until light and fluffy

Add the 2 eggs and the vanilla and mix well on low speed.

Add the coconut milk and mix on low speed until all is combined.

Sift the dry ingredients together before adding to the wet ingredients, mixing them well.

Fold in shredded coconut, pistachios, and chocolate chips.

Grease a 9x5x3 bread pan and pour in batter.

Bake for about 1 hour and 15 minutes at 350 degrees F until top is golden-brown and wooden skewer or long toothpick comes out clean.

Cool in pan for 10 minutes on rack.

Coconut-Almond Tea Cakes

I love making these for weekends or holiday parties, as well as for afternoon tea with my friends.

Preheat oven to 350 degrees F

Butter well a muffin tin and place on baking sheet

2 ¼ cups ground almonds

¾ cup sugar

1/3 cup all purpose flour

¼ teaspoon salt

6 large egg whites

½ tsp. coconut extract

½ cup coconut oil, melted

1 stick unsalted butter

1 cup shredded unsweetened organic coconut

Glaze

6 tablespoons coconut cream

1 ½ tablespoons unsalted butter, cut into 4 pieces

In a medium bowl, combine almonds, sugar, flour, and salt

In a mixing bowl, place egg whites and coconut extract, and whisk until just combined

Pour nut mixture into the eggs and whisk gently until completely blended

In a small saucepan, bring the butter to a boil, add coconut oil  and then pour over the batter, whisking until smooth

Stir in the shredded coconut

Let batter cool for about 5 minutes

Spoon batter into muffin molds, about ¾ full

Bake for 24 to 28 minutes until inserted toothpick comes out clean and cakes start to pull away from the sides of the mold

Let cakes rest in muffin tin on rack for 2 minutes before removing from tin and cooling on rack

Place glaze ingredients in small saucepan and heat on low until smooth, stirring occasionally

Place rack with teacakes over wax paper and dip each teacake into the glaze individually, letting each one dry before dipping a second time

Let glaze set before serving

Serve with jam, whipped cream, or alongside coconut ice cream.

Chocolate, Coconut, and Macadamia Brownie Pudding Cake

 I get asked to make this cake often for birthday parties. It is so delicious and everyone always thinks it must be difficult to make. Secret: It is SO easy!

½ cup all-purpose flour

¼ cup sugar

3 tablespoons unsweetened cocoa powder

¾ teaspoon baking powder

¼ cup coconut cream

1 tablespoon melted butter

½ teaspoon vanilla

½ cup shredded coconut

½ cup chopped macadamia nuts

1/3 cup sugar

¾ cup boiling water

Preheat oven to 350 degrees F

Stir together the flour, the ¼ cup sugar, 1 tablespoon of the cocoa powder, and the baking powder.

Add the coconut cream, melted butter, and vanilla

Stir until smooth

Fold in shredded coconut and macadamia nuts

Transfer batter to a 1 quart casserole or baking dish

In a separate bowl, combine the 1/3 cup sugar with the remaining cocoa powder and gradually stir in the boiling water

Pour this mixture evenly over the batter

Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted into center comes out clean

Serve warm

Serves four.

Coconutty Chocolate Brownies with Dried Cherries

I love dried cherries almost as much as I love coconut …and putting the two together is even better!

Coconut-Cherry Batter

1 tablespoon softened unsalted butter

3 ounces softened cream cheese

½ cup coconut sugar

1 large egg

1/3 cup chocolate sauce or liqueur

1 teaspoon vanilla extract

1 tablespoon all purpose flour

1 cup unsweetened organic shredded coconut

1 cup dried tart cherries

With an electric mixer, beat together butter and cream cheese until smooth

Beat in the sugar

Scrape down the sides of the bowl and beat in the egg

Add the chocolate sauce or liqueur and the vanilla

Stir in the flour

Fold in the shredded coconut and cherries

Chocolate Batter

5 ½ ounces semisweet chocolate, finely chopped

10 tablespoons (1 ¼ sticks) unsalted butter, cut into 1 inch pieces

4 large eggs at room temperature

1 ½ cups sugar

1 teaspoon vanilla extract

¼ teaspoon salt

1 ½ cups all purpose flour

Combine the chocolate and butter in a heatproof bowl over a saucepan with one inch of simmering water

Stir occasionally until melted and then set aside

In a large heatproof bowl, combine the eggs with the sugar, vanilla and salt

Set the bowl over the simmering water and using a hand held electric mixer or using a whisk, beat at low speed or whisk until blended

Increase the speed and beat or whisk until the mixture is warm to the touch

Remove from the heat and continue to beat or whisk until the mixture is thick and fluffy, about 5 minutes

Using a large rubber spatula, fold in the melted chocolate

Sift the flour over the warm batter and fold it in until just combined

Put Them Together

Preheat oven to 350 degrees F

Lightly butter a 13 x 9 inch baking pan

Spread the chocolate batter evenly into the prepared pan.

Drop tablespoons of the coconut-cherry batter all over the top of the chocolate batter in pan

With the flat of a butter knife or thin spatula, swirl coconut-cherry batter throughout pan to mix with chocolate batter

Bake in center of oven for 50 minutes, or until an inserted toothpick comes out clean

Cool in pan on wire rack

Make sure brownies are completely cooled before cutting.

Coconut-Pistachio Blondies

There is something about blondies that everyone loves. It is hard to resist the combination of coconut, pistachios, and chocolate chips!

½ cup unsalted butter, melted

½ cup coconut oil, melted

2 cups packed brown sugar or coconut sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

2 cups all purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup unsweetened organic shredded coconut

1 cup chopped pistachios

2/3 cup dark chocolate chips (optional)

Preheat oven to 350 degrees F

Grease well a 10 x 10 inch baking pan and then line with parchment paper, leaving flaps of parchment hanging over edges of pan.

Butter and flour the parchment paper.

In a mixing bowl, whisk together the melted butter, coconut oil, and sugar. Mixture will be grainy.

Whisk in eggs and keep whisking until mixture is slightly pale, about 2 minutes.

Whisk in vanilla and coconut extracts

In a smaller bowl, whisk together the flour, baking powder, baking soda, and salt

Add dry ingredients all at once to the batter and stir until just incorporated

Fold in shredded coconut, pistachios, and chocolate chips

Pour batter into prepared pan

Bake in center of oven for about 25 minutes until blondies are golden-brown and toothpick inserted comes out clean

Remove from oven and let cool in pan on rack for at least 20 minutes before removing from pan and slicing into pieces

Makes about 20 blondies.

Coconut-Pecan Baklava

A coconutty variation of a Greek classic. This dessert takes some time to make and is a great one to get the kids to help with. They have a lot of fun brushing the butter onto the filo dough and sprinkling the nuts!

Ingredients:

1 pound filo dough sheets

1 pound (4 sticks) melted unsalted butter

Filling

8 cups shelled pecans

6 cups unsweetened shredded coconut

¾ cup sugar

2 teaspoons cinnamon

1 teaspoon allspice

Coconut-Honey Syrup

1 cup sugar

2 cups coconut milk

1 ½ cups honey

2 teaspoons vanilla extract

Cook sugar and coconut milk over low heat until syrupy, about 15 minutes

Add the honey and vanilla extract and cook for 5 minutes longer

Instructions:

Cut filo dough sheets to fit a 10x15 inch baking pan, or to the size of your readily available baking pan

Preheat oven to 300 degrees F

Place pecans, coconut, sugar, cinnamon, and allspice into a food processor and pulse until nuts and coconut are finely chopped and all is mixed

Place 6 sheets of filo dough into the bottom of the pan, brushing each one well with melted butter until completely covered before moving on to the next

Cover brushed filo with a thin covering of the nut mixture

Cover with one filo sheet, brush with melted butter, and cover with the nut mixture

Repeat process until you have only 6 sheets of filo left

Place these one on top of the other, brushing each in turn with melted butter before adding the next, creating the top of the baklava

With a sharp knife dipped in hot butter, cut the baklava into diagonal strips, creating diamond shapes in the baklava

Heat the remaining butter and pour it into the knife slits, between the strips

Bake in the center of the oven at 300F for about 1 hour

When the baklava is slightly browned, remove from the oven and slowly pour the boiling syrup over the whole

Increase oven temperature to 400F and return baklava to oven for about another 5 minutes, or until the syrup has penetrated throughout and the top is golden-brown

Remove from oven and pour a little more syrup over the top

Let stand for at least 3 hours before serving

Baklava will last well covered even without refrigeration though it will tend to dry out after a few days

Tarts And Pies

You will get a little arm work in making these tarts, and they are well worth the whisking time! Sweet coconut and tart citrus are so delicious together! The pumpkin pie with chocolate coconut crust is one I get requests for every year, I end up making several of them as they get eaten quickly.

Key Lime Tart with Coconut Crust

If you can’t find key limes, regular limes will taste equally delicious in this recipe.

Crust:

3 cups unsweetened organic shredded coconut

3 tablespoons brown sugar

8 tablespoons (1/2 cup) melted butter

Mix all together in medium bowl and then press firmly into a pre-greased 10-inch tart pan or pie dish.

Bake for 10 minutes at 375 degrees F

Cool on rack.

Filling:

1 cup fresh lime juice

3 large eggs

1/2 cup sugar

¼ cup (4 tablespoons) unsalted butter, cut into pieces

1 ½ tablespoons lime zest

In a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk the lime juice together with the eggs and the sugar until blended.  Cook while stirring constantly with a wooden spoon until the custard is smooth and thick, around 10 to 12 minutes. DO NOT let it boil!

Remove from heat and stir in butter.

Strain custard into a bowl and stir in the lime zest.

Place the custard into the cooled coconut crust and cover with a sheet of waxed paper.

Refrigerate overnight

Top with toasted coconut pieces or slices of lime before serving.

Creamy Coconut-Lemon Tart with Macadamia Crust

My kids beg for this one ALL the time, it is a family favourite!

Crust:

3 cups finely ground macadamia nuts

3 tablespoons brown sugar

8 tablespoons (1/2 cup) melted butter

2 tablespoons shredded coconut

Mix all together in medium bowl and then press firmly into a pre-greased 10-inch tart pan or pie dish.

Bake for 10 minutes at 375 degrees F

Cool on rack.

Filling:

1/2 cup lemon juice

½ cup coconut cream

3 large eggs

1/2 cup sugar

¼ cup (4 tablespoons) unsalted butter, cut into pieces

1 1/2 tablespoons finely grated lemon zest

In a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk the lemon juice, the coconut cream, the eggs and the sugar until blended.  Cook while stirring constantly with a wooden spoon until the custard is smooth and thick, around 10 to 12 minutes. Do not let it boil!

Remove from heat and stir in butter.

Strain custard into a bowl and stir in the lemon zest.

Pour the custard into the tart shells and let cool completely

Cover them with a sheet of waxed paper and refrigerate overnight.

Top with a sprinkle of toasted coconut or lemon zest before serving.

Pumpkin Pie With Chocolate Coconut Crust

Be prepared to bake a few of these over the holiday season, they get eaten quickly!

Crust

Preheat oven to 375 degrees F.

2 cups shredded coconut

3 tablespoons dark brown sugar

3 tablespoons unsweetened cocoa powder

Mix all together in a medium bowl, then add:

1/4 cup coconut oil, melted

1/4 cup melted coconut butter

Mix all together until well blended, then pour into 8--inch pie dish and

press firmly all around bottom and sides.

Bake at 375 degrees F for 10 minutes, then take out and place on cooling rack.

Filling

Preheat oven to 375 degrees F.

In a medium bowl, mix together:

15 oz. (about 2 cups) pumpkin puree

3 lightly beaten eggs

1/2 cup full-fat coconut milk

1/2 cup packed brown sugar

1/2 tsp. ground cinnamon

1/2 tsp. allspice

1/2 tsp. nutmeg

Whisk all together until well blended and then pour into cooled pie crust.

Top with pecans, cocoa powder, or chocolate chips.

Place into oven and bake at 375 for 50 to 60 minutes, until filling is set and

golden in colour.

Note: While baking, the crust will appear to be melting. DO NOT BE ALARMED.

The crust will cook and be soft but just fine. Before it cools, you can use a butter knife or small spatula to press the crust into a neat form around the filling. It cools into a delicious crusty crust.

Coconut Clafouti with Fresh Raspberries

Simple to make, light, and delicious, this dessert also makes a wonderful quick breakfast.

Preheat oven to 400 degrees F.

Butter a 8-inch ceramic tart or pie dish and dust well with flour, tapping out the excess.

Take 2 to 3 cups of fresh raspberries and arrange them in the pie dish

In a blender, put:

¾ cup full fat coconut milk

¾ cup coconut butter, melted

½ cup shredded coconut

2 large eggs

¼ cup sugar

1 ¼ teaspoon vanilla extract

¼ teaspoon salt

1/3 cup all purpose flour

Blend until smooth, about 1 minute

 Pour mixture gently over raspberries

Sprinkle ½ cup shredded coconut liberally over the mixture

Place pie dish on baking sheet

Bake until golden and set, about 25-30 minutes

Let cool for 20 minutes on rack.

Cookies

Cookies are such an easy snack or gift idea, store well, and are always useful to have on hand. You can bake several different varieties and keep them on hand to serve to drop-in guests or hungry teens.

Coconut-Lime Shortbread Cookies

Another of my with-coffee-or-tea afternoon favourites, and so easy to whip up in a jiffy!

1 ¼ cups all purpose flour

3 tablespoons sugar

½ cup room temperature butter

1 teaspoon lime zest

1 tablespoon lime juice

2 tablespoons shredded coconut

Combine flour, sugar, and shredded coconut in a medium mixing bowl

Cut in butter and lime zest until the mixture resembles fine crumbs.

Form the mixture into a ball and knead until smooth

Roll or pat the dough into a circular loaf shape about 3 inches wide and 8 inches long

Cut the loaf into about 16 circles and place them about 2 inches apart on a cookie sheet covered in parchment paper.

Bake at 325 degrees F for 25 to 30 minutes or until bottom of cookie just starts to brown.

Transfer cookies still on parchment paper to a wire rack to cool.

Slim and Delicious Lime-Coconut Cookies

These are so light and tasty you won’t want to stop eating them.

2 cups all purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup sugar

2 tablespoons finely grated lime zest

12 tablespoons (1 ½ sticks) unsalted butter, softened

½ cup fresh lime juice

1 teaspoon vanilla extract

½ cup shredded coconut

In a large bowl, sift together flour, salt, and baking powder. Set aside.

With an electric mixer with paddle attachment, mix together the sugar and lime zest on medium speed for 1 minute.

Add butter and cream until fluffy, about 2 minutes more.

Add lime juice and vanilla. Reduce speed to low and mix well.

Slowly add flour mixture and shredded coconut.

On a lightly floured surface, halve the dough and roll into 2 rolls about 3 inches wide.

Wrap dough in wax paper and chill in freezer for 30 minutes.

Preheat oven to 325 degrees F.

Take roll of cookie dough from the freezer, and slice into rounds 1/8 inch thick.

Place cookies 3 inches apart on baking sheets covered with parchment paper.

Bake for about 16 minutes or until set at 325 degrees F.

Remove cookies still on parchment paper onto wire rack and let cool.

Dust with powdered sugar before serving.

Coconut-Macadamia Biscotti

These biscotti are delicious though time consuming, so they tend to be a special-occasion cookie. They are great to give as gifts, too.

1 cup dried tart cherries

½ cup water

1 cup shredded coconut

¼ cup granulated sugar

¼ cup light brown sugar

6 tablespoons softened unsalted butter

2 large egg whites

1 teaspoon pure vanilla extract

1 ½ cups all purpose flour

1 beaten egg white

2 teaspoons coconut sugar or granulated sugar

Place the cherries in a small bowl with the water and soak for 1 hour

Drain and set aside

Preheat oven to 325 degrees F

Line a baking sheet with parchment paper

In a mixing bowl, combine granulated sugar and brown sugar

Add the butter and beat, using an electric mixer, until smooth

Beat in the egg whites and the vanilla and beat at medium to high speed until mixture is creamy

Beat in the flour until incorporated

Stir in the coconut and the cherries

Dough will be soft and slightly sticky

On a sheet of waxed paper, work the dough into a 14-inch log

Roll the log onto the prepared baking sheet

Brush the beaten egg white onto the log and sprinkle with the coconut or granulated sugar

Set the baking sheet onto a second baking sheet and bake in center of oven for 1 hour, or until the log is golden and firm to the touch.

Remove from oven

Let log cool on the baking sheet at least 3 hours

Using a sharp serrated knife, cut the log carefully at a diagonal angle into ¼ or 1/3 inch thick slices

Using a spatula, lay the slices onto 2 baking sheets covered in parchment paper

Bake at 325 degrees F for about 10 minutes until lightly coloured

Turn slices over and toast for about 10 minutes more

Let biscotti cool on baking sheets.

Coconut-Oat-Pecan Cookies

These cookies are the every-day after-school-with-milk cookies. A kitchen staple.

½ cup softened unsalted butter

½ cup coconut oil, melted

1 cup packed dark brown sugar

¼ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 ½ cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon allspice

1 teaspoon salt

2 cups rolled oats

1 cup unsweetened organic shredded coconut

1 cup chopped pecan pieces

Preheat oven to 350 degrees F

With an electric mixer with paddle attachment, beat butter, coconut oil, and sugars together on medium speed until fluffy

Add eggs and vanilla and mix well

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, allspice, and salt

Add flour mixture slowly to butter mixture and beat until well combined

Stir in oats, coconut, and pecan pieces

Drop rounded tablespoonfuls onto baking sheets covered with parchment paper

Bake at 350 degrees F for 10-12 minutes until edges are golden

Transfer cookies still on parchment paper to cooling rack

Store in an airtight container

Coconut Florentines

My kids have a favourite book series, “Far Flung Adventures” that feature Florentine cookies…so we had to create some of our own!

1/3 cup butter

1/3 cup coconut cream

¼ cup sugar

3/4 cup chopped macadamia nuts

1 cup shredded or chopped coconut

½ cup dried mango pieces, chopped fine

1 teaspoon finely shredded orange peel

¼ cup flour

¾ cup dark or semisweet chocolate finely chopped

2 tablespoons butter

Preheat oven to 350 degrees F.

In a medium saucepan combine the coconut milk, sugar, and butter.

Bring to a full boil, stirring occasionally

Remove from heat

Stir in almonds, coconut, and orange peel

Stir in flour

Drop 1 teaspoonful of dough every 3 inches onto parchment paper covered cookie sheet

Use the back of a spoon to spread the batter into 3-inch circles on the parchment paper

Bake at 350 degrees F for 8 to 10 minutes or until edges are lightly browned

Transfer parchment paper with cookies from cookie sheet to wire rack and let cool thoroughly

In a small heavy saucepan heat the chocolate and the 2 tablespoons butter over low heat until melted, stirring occasionally

Spread about a teaspoon of the melted chocolate onto the bottom of each cookie, covering the entire bottom of the cookie

Let chocolate completely dry

Store cookies covered in the refrigerator

Coconut-Mango Macarons

Even if the merengue cookie part doesn’t turn out perfectly (mine don’t always), they still look and taste impressive. You will get lots of oohs and aahs over these and they are really not that difficult.

Cookies

1 ¼ cups powdered sugar

1 cup (4 ounces) finely ground macadamia nuts

6 tablespoons egg whites

1/8 teaspoon salt

¼ cup granulated sugar

Ganache

2 ounces (1/4 cup) chopped white chocolate pieces

4 ounces (1/2 cup) finely chopped fresh coconut

4 ounces (½ cup) pureed mango

½ cup coconut cream

2 cups of whole shelled macadamia nuts

Preheat oven to 350 degrees F

In a medium bowl, whisk the powdered sugar and the ground macadamia nuts together

In an electric mixer, whip the egg whites and salt together until foamy

Increase speed while slowly adding granulated sugar

Whip until stiff peaks form

With a rubber spatula, gently fold the macadamia nut mixture into the egg white mixture until completely incorporated

Line 2 baking sheets with parchment paper

Using a piping bag or a teaspoon, pipe or place 1-inch disks of batter onto parchment, leaving 2 inches between each cookie

Let the cookies stand at room temperature until dry, and a soft skin forms on the tops of the macaroons (at least 15 minutes)

Bake cookies for 15 minutes at 350 degrees F, with the door of the oven slightly open. Surface of cookies will be completely dry when they are done

Remove from oven and let cool on baking sheet on wire rack, making sure they are cooled completely before gently peeling the cookies off the parchment paper.

Once the cookies have cooled, make the ganache:

Place the white chocolate and coconut cream in a heatproof bowl over a saucepan of simmering water

Whisk together until chocolate has melted, then add coconut and mango puree

Whisk together until well incorporated but not boiling

Remove from heat, and let cool slightly

Using a piping bag, fill each macaron so that mixture slightly overflows side of cookie

Place macadamia nut in center of filling and top with other half of macaron

Store in airtight container.

creamy desserts

Even for the desserts that use heavy cream, you can substitute whipped coconut cream to create a completely dairy-free dessert.

Tropical Mousse

I love this mousse! It is perfect for a summer evening, or when you just want it to feel like summer.

1 ¼ cup fresh mango

1 ¼ cup fresh pineapple

1 ½ teaspoons unflavoured gelatin

3 ½ tablespoons fresh lime juice

2 tablespoons sugar

½ cup fresh or shredded coconut

½ cup coconut cream, melted

2 tablespoons flaked coconut for garnish

Put a metal mixing bowl in the freezer to chill.

In a small pan, sprinkle the gelatin over the lime juice and let it sit for 5 minutes. Then cook the mixture over low heat until the gelatin dissolves, about 1 minute. Remove from heat.

In a food processor or blender, combine the pineapple, mangoes, coconut, lime/gelatin mixture, and sugar, and process until smooth and creamy. Pour the puree into a large bowl.

Take the chilled bowl out of the freezer and pour the coconut cream into it. Using a whisk, beat the coconut cream until thick and foamy, about 5 minutes. Or you can use an electric mixer on high for about 3 minutes.

Fold the coconut cream into the puree mixture, gently until no white streaks remain.

Divide the mousse into four 6-oz. bowls and cover with plastic wrap before refrigerating until they set, about 6 hours.

Before serving mousse, heat the oven to 350 F and spread the flaked coconut onto a small tray and toast for about 3 minutes until golden. Remove from the oven, let cool, and sprinkle evenly over bowls of mousse.

Serve.

Coconut-Mango Crème Brulee

If you don’t have a torch to melt the sugar with, stick it under the broiler on high for a minute or two and you will get a similar result. Don’t forget to keep an eye on it, though!

1 cup fresh pureed mango

1 cup coconut cream

1 cup sugar

8 large egg yolks

2 cups heavy whipping cream

1 teaspoon vanilla extract

1 cup shredded coconut

Preheat oven to 300 degrees F

Whisk mango puree, coconut cream, sugar, and egg yolks in a medium bowl until blended

 Place whipping cream and vanilla into medium saucepan and cook over medium heat until just starting to boil

Remove from heat

Add the hot mixture to the egg mixture a little bit at a time, whisking continually, until it is all incorporated

Stir in shredded coconut

Pour custard into 6 ramekins (6 oz each)

Place ramekins into large roasting or baking pans and fill with water just enough to cover halfway up the sides of the ramekins

Bake at 300 degrees F until the custards are almost set in center, about 1 hour

 Remove from oven and let ramekins cool in the roasting pans for about 15 minutes at room temperature

Remove custards from pans and chill uncovered in refrigerator for at least 5 hours

Remove custards from refrigerator 30 minutes before serving

Sprinkle 1 tablespoon of coconut sugar or brown sugar evenly over the top of each custard

With a torch, melt the sugar to form a crispy top

Serve immediately.

Raspberry Cheesecake with Coconut

Sinfully delicious. Don’t make this without someone to share it with. Really.

Crust

2 cups shredded coconut

¼ cup brown sugar

2 tablespoons granulated sugar

6 tablespoons melted unsalted butter

Cheesecake

16 ounces (2 packages) cream cheese at room temperature

1 cup sugar

¼ teaspoon salt

2 teaspoons vanilla extract

4 large eggs

1 ½ tablespoons all purpose flour

1 tablespoon cornstarch

2 cups fresh or frozen pureed raspberries

1 teaspoon lime juice

Preheat oven to 325 degrees F

Grease a 9 or 10 inch springform pan and set aside

In a medium bowl combine the coconut, brown sugar, sugar, and melted butter

Using your hands, squeeze and knead the ingredients until well combined

Pour the mixture into the prepared pan, and press mixture firmly into bottom of pan. Set aside.

With an electric mixer, beat together the cream cheese, sugar, salt, and vanilla until smooth.

Add the eggs one at a time, beating thoroughly after each one.

Add the flour and cornstarch and mix until just blended

Add raspberry puree and lime juice and continue to mix until fully blended.

Pour batter into prepared pan

Bake at 325 degrees in center of oven for about 1 hour and a bit more until cake is set, puffed, and golden around the edges, though the center may move very slightly when shaken.

Cool cake for 1 hour on wire rack before transferring to refrigerator to cool uncovered overnight

Run small thin knife around edges of cake before removing sides of pan

Transfer cake to serving plate and drizzle with Raspberry Sauce

Raspberry Sauce

2 cups fresh or thawed frozen raspberries

¼ cup sugar

2 tablespoons fresh lime juice

Press raspberries through fine meshed sieve into bowl

Stir in sugar and lime juice until full incorporated.

Drizzle over raspberry cheesecake.

Haystack Pots de Crème

This rich and impressive dessert is easy to prepare in advance and makes an impressive presentation.

1 cup heavy cream

1 cup coconut cream

8 ounces (1 cup) dark or semi-sweet chocolate, coarsely chopped

4 teaspoons sugar

6 beaten egg yolks

1 teaspoon vanilla

½ cup shredded coconut

In a heavy saucepan combine cream, coconut cream, chocolate, and sugar

Cook while stirring over medium heat until mixture comes to a full boil and thickens, about 10 minutes.

Gradually stir about half the hot mixture into the beaten egg yolks

Return mixture with yolks to the saucepan and cook while constantly stirring over low heat for about 2 minutes more.

Remove from heat

Stir in vanilla and shredded coconut

Pour mixture into 6 or 8 small dessert cups, espresso cups, or egg cups

Cover and chill for at least 2 hours before serving.

Chocolate Rice Pudding with Coconut

This rice pudding will simply melt in your mouth with the taste of coconut and chocolate.

2 ½ cups whole milk

1 cup whole fat coconut milk

2 teaspoons dark cocoa powder

½ cup uncooked rice

1/8 teaspoon salt

2 eggs

¼ cup dark brown sugar

1 teaspoon vanilla extract

1 cup finely shredded coconut

¼ teaspoon cinnamon

¼ teaspoon nutmeg

In a medium saucepan, combine milk, coconut milk, rice, cocoa powder, and salt

Bring to a boil over high heat

Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Do not cover.

Stir frequently to keep rice from sticking to bottom of pan

In a medium sized bowl, whisk the eggs and brown sugar until well blended

Add1/2 cup of the hot egg mixture to the bowl, a tablespoon at a time, whisking constantly until well mixed

Pour egg mixture back into hot rice and milk and cook, stirring constantly, on low heat until mixture thickens to a pudding consistency, around 10 minutes. Do not let the mixture boil!

Stir in the vanilla, shredded coconut, cinnamon, and nutmeg.

Can be served warm or cold.

Mixed Berry and Coconut Bread Pudding

This bread pudding is an excellent for breakfast and is awesome straight out of the oven, though waiting until it is cool and dinner is over is an acceptable alternative.

5 cups stale bread, cut into ½ inch cubes

2 1/2 cups full fat coconut milk

½ cup coconut cream, melted

½ cup packed brown sugar

3 large eggs, slightly beaten

1 teaspoon vanilla extract

1 cup fresh finely chopped or shredded coconut meat

2 cups mixed fresh berries

Grease well a 11 x 7 inch baking dish

Cover the bottom of the dish with the bread cubes

In a large bowl, whisk together coconut milk, coconut cream, brown sugar, eggs, vanilla, and chopped coconut meat

Pour the mixture over the bread cubes

Spread the berries evenly over the top of the mixture and cover the whole with plastic wrap, pressing down to make sure that all of the bread and berries are saturated

Refrigerate for 1 hour

Preheat oven to 350 degrees F

Bake bread pudding fin center of oven for 45 minutes or until golden brown and bubbling

Serve warm or cold

Dark Chocolate Coconut Truffles

These truffles are so delicious and easy to make, your family and friends will not believe you made them at home!

½ pound chopped bittersweet or dark chocolate

4 tablespoons unsalted butter

2 large egg yolks

1 tablespoon coconut liqueur or coconut extract

¾ cup toasted shredded coconut

Melt the chopped chocolate in the top of a double boiler over medium heat.

Stir in the butter until it is melted and then remove from heat.

Whisk in the egg yolks until the mixture is glossy

Add and whisk in the coconut liqueur or extract

Refrigerate until the mixture is solid

Using a teaspoon, scoop small balls of the truffle mixture onto a baking sheet lined with waxed paper

Roll each truffle into a ball with your hands before rolling each truffle in the toasted shredded coconut.

You can refrigerate the Coconut Truffles for up to 4 days

Coconut Creamy Bread Pudding with Cherries

This rich and delicious dessert can be eaten for breakfast, lunch, and dinner…it’s that good!

Preheat oven to 350 degrees F

Ingredients:

½ cup coconut sugar

½ loaf firm sliced sandwich bread, crusts removed

6 large egg yolks

½ cup apricot syrup or apricot liqueur

1 teaspoon vanilla extract

2 ½ cups full fat coconut milk

½ cup dried tart cherries

Cube bread and spread on single layer on baking sheet

Toast bread in oven around 10 minutes until golden

Lightly butter an 8x8x2 inch baking dish and liberally sprinkle with coconut sugar, liberally covering sides and bottom of baking dish

Put cherries to soak in apricot syrup or liqueur for at least 10 to 15 minutes

When bread is toasted, arrange evenly in baking dish

Strain cherries from apricot syrup/liqueur and sprinkle cherries over bread cubes in baking dish

In a medium bowl, whisk together egg yolks, vanilla, and apricot syrup/liqueur

Heat coconut milk in medium saucepan until just hot but not boiling

Gradually whisk coconut milk into egg mixture, then strain over bread cubes and cherries

Place plastic wrap over bread and mixture so that everything is completely submerged in the custard

Let sit at room temperature for about 30 minutes until bread is completely saturated.

Turn oven down to 325 degrees F

Remove plastic wrap, dust top of mixture with coconut sugar, and cover with aluminum foil

Set baking dish in larger roasting pan and pour hot water into the pan to reach halfway up the sides of the baking dish

Bake at 325 degrees F for around 1 hour and 15 minutes until the custard is just set

Let cool on rack for 20 minutes before serving.

Coconut Creamsicle Crepes with Chocolate Sauce

Perfect for a Sunday brunch or a light dessert. Serve it with ice cream or whipped cream. Delicious!

Chocolate Sauce

½ cup cocoa powder

1 cup water

1 cup sugar

1/8 teaspoon salt

1 teaspoon pure vanilla extract

In a medium saucepan, heat cocoa and water until cocoa is completely dissolved

Add sugar and stir until completely dissolved

Keep at a steady boil for 4 minutes on low to medium heat, making sure that mixture does not boil over

Remove from heat and whisk in salt and vanilla, making sure all is well incorporated

Let sauce cool before pouring into glass jar to store

Makes about 1 ½ to 2 cups chocolate sauce.

Crepes

1 cup orange juice

1 cup coconut cream, melted

2 eggs

3 tablespoons melted butter

1 ½ cups all purpose flour

½ cup sugar

½ teaspoon salt

1 cup shredded coconut

In a blender, combine orange juice, coconut cream, eggs, butter, flour, sugar, salt, and coconut.

Blend until smooth with no lumps

Let batter stand for 30 minutes to 1 hour, and up to overnight if in fridge

Re-blend mixture before cooking

Grease or spray nonstick pan and place over medium heat

Pour a thin layer of batter into the pan and rotate pan to cover bottom with a thin layer of batter

Turn crepe when edges start to look dry

Fold or roll crepes and serve hot with chocolate sauce

Coconut And Mango Mini Souffles

After folding the egg whites into the yolk mixture, the batter will still be quite wet, though they will rise to be light and fluffy throughout.

Preheat oven to 325 degrees F

¾ cup sugar

3 tablespoons flour

3 tablespoons melted butter

2 eggs, separated

4 tablespoons finely chopped or shredded coconut meat

4 tablespoons pureed mango

1 cup coconut cream or full fat coconut milk

Combine sugar, flour, and melted butter in a mixing bowl

Add unbeaten egg yolks, coconut, pureed mango, and coconut cream and beat well.

Place egg whites in separate mixing bowl and beat until they form stiff peaks.

Gently fold egg whites into yolk mixture

Pour mixture into round custard cups

Place cups into roasting pan and fill pan with water about halfway up the custard cups

Bake for about 45 minutes at 325 degrees F or until tops are golden brown and sides are starting to pull away from the custard cups

Sprinkle tops with confectioner’s sugar (powdered sugar) or whipped cream and serve immediately

Frozen desserts

All of these desserts can be made by hand or in an ice cream machine, depending which you prefer or happen to have on hand. Home made ice cream is always best when freshly made, though it will last for up to 2 weeks.

Coconut-Lime Gelato

8 egg yolks

1/3 cup sugar

2 cups full fat coconut milk or coconut cream

1 cup whipping cream

¼ cup fresh lime juice

2 tablespoons fresh lime zest

1 cup fresh mashed or shredded coconut

In a mixing bowl, cream together egg yolks and sugar until mixture lightens in colour

Place coconut milk, whipping cream, lime juice, and zest in a saucepan over medium heat and bring to a boil.

Remove from heat

Bit by bit, add the cream mixture into the egg mixture, whisking constantly.

Place mixture back into saucepan and cook over medium heat, whisking constantly

Keep heating and whisking until mixture thickens enough to cover the back of a spoon without running

Pour mixture into a freezer-safe bowl and fold in mashed or shredded coconut

 Place bowl in the refrigerator for 1 hour

Take mixture out of fridge and place in the freezer

In 30 minutes, take mixture out of freezer and stir well to break up the ice crystals, scraping down the sides.

Place mixture back into freezer

Repeat stirring and scraping process every 30 minutes for 3 hours, breaking up the ice crystals.

After 3 hours, the process is complete and you can leave your gelato in the freezer to rest. (So can you!)

Serve at will.

Pina Colada Ice Cream

1 ½ cups heavy whipping cream

2 cups coconut cream

1 cup fresh chopped pineapple

½ cup rum (optional)

½ cup chopped fresh coconut meat or shredded coconut

With an electric mixer, whip cream and cream of coconut together until stiff peaks form

In a blender or food processor, pulse pineapple, rum, and coconut meat until well combined

Place fruit mixture in freezer safe bowl

Slowly and gently fold whipped creams into fruit mixture until well blended

Place mixture in ice cream maker until frozen OR:

Place mixture in freezer

Every 30 minutes for 3 hours, take mixture out of freezer and stir well to break up any ice crystals

Place back in freezer

After 3 hours, you can simply leave the ice cream in the freezer until ready to serve.

Passionately Coconut Sorbet

1 cup sugar

1 tablespoon honey

1 cup water

6 cups fresh coconut meat

1 cup passionfruit juice

¼ cup coconut cream

In a small saucepan, combine the sugar, honey, and water

Cook over low heat until mixture comes to a boil

Continue to cook until mixture is reduced by half, about 10 minutes

Remove from heat and let cool.

In a food processor or blender, combine the coconut meat, passionfruit juice, coconut cream, and the cooled syrup.

Puree until creamy

Transfer mixture to an ice cream maker and freeze until firm.

Coconut-Pistachio Frozen Yoghurt

2 cups (1 pound) fresh chopped coconut meat

2/3 cup sugar

1 tablespoon coconut cream

1 cup whole fat Greek yoghurt

1 cup finely chopped pistachios

Toss coconut meat, sugar, and coconut cream together in a bowl until the sugar begins to dissolve

Cover with plastic wrap and let stand at room temperature for 2 hours, stirring occasionally.

Transfer coconut mixture to a food processor or blender and add the yoghurt and pistachios

Pulse until the mixture is smooth

Chill mixture for 1 hour and then transfer to ice cream maker to freeze according to directions.

ABOUT THE AUTHOR

Leslie Uhl is a mother of two who is passionate about good food, coconuts, and nutrition. Desserts are one of her favourite things to make. She is well known in her community for her ability to turn out delicious baked goods for family, friends, and school functions.

Raised in Southern California, she loves to travel and has lived in London, Paris, and Milan. She is presently residing in Colorado.