Type what you have

Ingredients

• ✓ coconut flake
• cashew
• pineapple
• mango
• pretzel stick
• macadamia nut
• cranberry
• honey
• butter
• sea salt

Instructions

1. 1 Combine cashews, pineapple, mango, pretzels, macadamia nuts, coconut flakes, and cranberries in a large bowl; stir to combine.
2. 2 Add honey and butter to a small saucepan over medium heat. Cook and stir until butter is melted, about 1 minute. You also could do this in the microwave.
3. 3 Drizzle honey-butter over snack mix and sprinkle salt over the top. Stir well to make sure everything is well coated.

By lutzflcat

Ingredients

• ✓ coconut flake
• coconut milk
• rolled oat
• honey
• brown sugar
• cinnamon

Instructions

1. 1 Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes.
2. 2 Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.

By dalliance

Ingredients

• ✓ coconut flake
• milk
• white sugar
• brown sugar
• mango
• cornstarch

Instructions

1. 1 Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
2. 2 Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
3. 3 Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

By Hadipolo

Ingredients

• ✓ coconut flake
• eggnog
• white sugar
• all-purpose flour
• egg
• butter
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie plate.
2. 2 Blend eggnog, coconut flakes, sugar, flour, eggs, butter, and vanilla extract in a blender until well mixed; pour into prepared pie plate. Sprinkle nutmeg over the surface of the blended mixture.
3. 3 Bake in preheated oven until set in the middle, about 45 minutes.
4. 4 Cool pie at room temperature until the pie plate is no longer hot. Refrigerate pie until chilled completely, at least 30 minutes.

By Dining Diva

Ingredients

• ✓ coconut flake
• sweetened condensed milk
• coconut milk
• butter
• salt
• marshmallow
• crispy rice cereal

Instructions

1. 1 Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
2. 2 Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
3. 3 Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
4. 4 Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.

By BlipBlop Bloop

Ingredients

• ✓ coconut flake
• oat
• honey
• flax seed
• hemp seed heart
• chocolate chip
• almond butter
• vanilla extract

Instructions

1. 1 Stir oats, coconut, honey, ground flax seeds, hemp seed hearts, chocolate chips, almond butter, and vanilla extract together in a bowl until combined. Roll dough into 3/4-inch balls and refrigerate until firm, about 2 hours.

By Centsible

Ingredients

• ✓ coconut flake
• coconut milk
• coconut oil
• salt
• taro root

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
3. 3 Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
4. 4 Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.

By Little Bites of Beauty

Ingredients

• ✓ coconut flake
• cupcake
• vanilla frosting
• red sprinkle
• white chocolate chip
• chocolate chip
• candy-coated chocolate

Instructions

1. 1 Frost each cupcake with a thin layer of vanilla frosting. Pour red sprinkles into a small bowl and dip the lower third of each frosted cupcake into the sugar to make Santa's hat. Create a white rim for the hat by placing about 6 white chocolate chips, flat-side up, at the edge of the red sugar section. Stick 1 white chocolate chip on the top as a pom-pom.
2. 2 Place 2 mini chocolate chips in Santa's face for the eyes and a red candy-coated chocolate piece for the nose. Sprinkle coconut flakes over the bottom third for the beard.

By barbara

Ingredients

• ✓ coconut flake
• cream of coconut
• half and half
• pineapple
• pineapple juice
• coconut extract

Instructions

1. 1 Combine cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
2. 2 Pour cream of coconut mixture into an ice cream maker and process until thickened according to manufacturer's instructions; transfer to an airtight container, and place in the freezer until firm, about 3 hours.

By lutzflcat

Ingredients

• ✓ coconut flake
• white sugar
• coconut oil
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or nonstick baking mats
2. 2 Beat sugar and coconut oil together until light and fluffy. Mix in egg and vanilla.
3. 3 Whisk flour, baking powder, and salt together in a medium bowl. Mix into the oil and sugar mixture. Stir in chocolate chips and coconut flakes.
4. 4 Drop cookie dough by the tablespoon onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
5. 5 Bake in the preheated oven until the cookies have turned slightly brown and are set, 12 to 15 minutes.

By CookieGirl

Ingredients

• ✓ coconut flake
• sweetened condensed milk
• all-purpose flour
• corn syrup
• brown sugar
• butter
• vanilla extract
• salt
• milk chocolate chip
• milk
• confectioners sugar
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Spread coconut flakes onto an ungreased baking sheet.
3. 3 Bake coconut in the preheated oven, stirring every 3 to 5 minutes, until toasted, about 10 minutes.
4. 4 Mix sweetened condensed milk, flour, corn syrup, brown sugar, 1/4 cup butter, 2 teaspoons vanilla extract, and salt together in a bowl; fold in toasted coconut. Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until cooked through and slightly browned, 25 to 35 minutes. Set aside to cool completely.
6. 6 Heat chocolate chips and milk in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in confectioners' sugar, 2 tablespoons butter, and 1 teaspoon vanilla extract until frosting is smooth, 2 to 4 minutes. Spread frosting over bars. Refrigerate 30 minutes before cutting.

By JAYNE04

Ingredients

• ✓ coconut flake
• coconut jam
• brown sugar
• vegan butter
• golden syrup
• oat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x7-inch glass pan.
2. 2 Combine coconut jam, brown sugar, vegan butter, and golden syrup in a saucepan over medium-low heat. Cook until melted together, about 3 minutes.
3. 3 Meanwhile, pulse oats in a food processor until finely ground.
4. 4 Add ground oats to the melted jam-sugar mixture; stir until coated. Spread mixture in the prepared pan. Sprinkle coconut flakes on top and press down.
5. 5 Bake in the preheated oven until cooked through, about 10 minutes. Remove from the oven and let cool completely, about 30 minutes, before cutting into 36 squares.

By Allrecipes Member

Ingredients

• ✓ coconut flake
• cold brew concentrate
• cream of coconut
• almond extract
• vanilla ice cream
• whipped cream
• almond
• maraschino cherry

Instructions

1. 1 Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
2. 2 Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.

By Allrecipes Member

Ingredients

• ✓ coconut flake
• ✓ coconut flake
• oat
• oat
• white sugar
• corn syrup
• corn syrup
• maple syrup
• maple syrup
• egg
• milk
• butter
• vanilla extract
• pie shell

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 cup plus 2 tablespoons quick-cooking oats, 1 cup plus 2 tablespoons coconut flakes, sugar, 1/2 cup plus 1 tablespoon corn syrup, 1/2 cup plus 1 tablespoon maple syrup, eggs, milk, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth.
3. 3 Pour oat mixture into the pie shell.
4. 4 Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 325 degrees F (163 degrees C). Continue baking until center is set, about 30 minutes.

By JMable

Ingredients

• ✓ coconut flake
• butter
• flaxseed meal
• white sugar
• chia seed
• baking powder
• cinnamon
• banana
• egg
• apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter.
2. 2 Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

By ann horton

Ingredients

• ✓ coconut flake
• all-purpose flour
• salt
• black pepper
• egg
• water
• coconut milk
• shrimp
• vegetable oil
• orange marmalade
• horseradish

Instructions

1. 1 Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
2. 2 Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
3. 3 Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
4. 4 Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

By Bill Breeze

Ingredients

• ✓ coconut flake
• butter
• brown sugar
• white sugar
• egg
• almond flavoring
• all-purpose flour
• baking powder
• baking soda
• salt
• pineapple tidbit

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
3. 3 Blend the egg and the almond flavoring into the creamed butter and sugar.
4. 4 Sift together the flour, baking powder, baking soda, and salt into a bowl.
5. 5 Blend the flour mixture into the butter mixture.
6. 6 Fold the pineapple tidbits and coconut flakes into the dough.
7. 7 Drop teaspoonfuls of the dough 2 inches apart onto greased baking sheets.
8. 8 Bake in preheated oven until golden brown, 10 to 12 minutes.

By CoOkInGnUt

Ingredients

• ✓ coconut flake
• almond milk
• chia seed
• cocoa powder
• sugar
• vanilla extract
• banana

Instructions

1. 1 Combine almond milk, chia seeds, coconut flakes, cocoa powder, sugar, and vanilla extract in a bowl. Mix thoroughly until well combined. Cover and refrigerate for 1 hour. Top with banana or other fruit of choice.

By funwitheva

Ingredients

• ✓ coconut flake
• water
• steel-cut oat
• almond
• pear
• coconut cream
• cane sugar
• flax seed
• coconut oil
• salt
• vanilla extract

Instructions

1. 1 Place water, oats, almonds, pears, coconut cream, cane sugar, coconut flakes, flax seeds, coconut oil, sea salt, and vanilla extract into a 6-quart or larger slow cooker. Stir to combine.
2. 2 Cook on Low until thoroughly combined, about 8 hours.

By JW

Ingredients

• ✓ coconut flake
• sugar
• sugar
• graham cracker crumb
• egg roll wrap
• butter
• butter
• cornstarch
• egg yolk
• milk
• evaporated milk
• vanilla extract

Instructions

1. 1 Adjust oven racks to lowest and lower-middle positions, and heat oven to 325 degrees. Spray 48 mini-muffin cups with vegetable cooking spray.
2. 2 Mix 1/2 cup of the sugar and graham cracker crumbs in a small bowl. Working in 4 batches, lay 12 cut egg roll wrap squares on work surface. Brush wrappers with melted butter on both sides, and roll each piece in the graham cracker mixture to coat, shaking off excess. Use fingers to fit wrappers in prepared muffin tins to form a cup.
3. 3 Place 2 muffin tins each on oven racks and bake, switching tin positions after 10 minutes, until golden and crisp, 15 to 18 minutes. Immediately remove tarts from tins and place on a wire rack to cool. Repeat with remaining wraps. (Cooled tart shells can be stored in an airtight tin for up to 1 week.)
4. 4 Scatter coconut in an 8-inch baking pan. Bake on lower-middle rack, stirring every 5 minutes until evenly golden brown, about 15 minutes. For the filling, whisk cornstarch and remaining 2/3 cup sugar in a medium saucepan. Whisk in yolks, immediately followed by the milks. Turn heat to medium and cook, stirring frequently at first, then constantly as mixture starts to thicken, 8 to 10 minutes. Continue to cook, stirring constantly, for 1 minute longer. Stir in vanilla, remaining 2 Tbs. of butter and 1/2 cup of the toasted coconut. Put plastic wrap directly over the surface to prevent a skin from forming, let cool, then refrigerate. (Filling can be refrigerated up to 2 days.)
5. 5 When ready to assemble, arrange tart shells on a serving tray. Spoon a tablespoon of filling into each shell, sprinkle with toasted coconut, and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ coconut flake
• ruby chocolate
• coconut oil
• vanilla extract
• shortbread cookie
• marshmallow
• pistachio nut
• almond
• candied flower
• raspberry

Instructions

1. 1 Grease a small baking sheet and line it with waxed paper.
2. 2 Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted.
3. 3 Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated.
4. 4 Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.

By Tenina Holder

Ingredients

• ✓ coconut flake
• mango
• coconut milk
• banana
• agave syrup
• banana
• pomegranate seed
• raspberry

Instructions

1. 1 Combine mango, milk, banana, and agave syrup in a blender; blend until smooth.
2. 2 Pour into a bowl. Garnish with rows of banana, pomegranate seeds, flaked coconut, and raspberries.

By Barbara Sauermann

Ingredients

• ✓ coconut flake
• butter
• banana
• white sugar
• egg
• vanilla extract
• baking soda
• salt
• all-purpose flour
• whole wheat flour
• walnut
• cacao nib
• flax seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Use a wooden spoon to mix butter into the mashed bananas in a large mixing bowl. Mix in sugar, egg, and vanilla extract. Sprinkle baking soda and salt over the mixture and blend in. Add all-purpose and whole wheat flours; mix just until combined. Gently mix in coconut, walnuts, cacao nibs, and flax seeds.
3. 3 Spoon batter into the muffin tin.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By Andrea

Ingredients

• ✓ coconut flake
• ice
• banana
• kiwi
• strawberry
• pineapple
• cream of coconut

Instructions

1. 1 Blend the ice, banana, kiwi, strawberries, pineapple, and cream of coconut in a blender until smooth; pour into a glass and garnish with the coconut flakes to serve.

By CHEF17411

Ingredients

• ✓ coconut flake
• all-purpose flour
• baking soda
• salt
• sugar
• butter
• egg
• banana
• yogurt
• dark rum
• coconut
• powdered sugar
• lime juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
2. 2 Mix flour, baking soda, and salt together in a bowl.
3. 3 Beat sugar and butter together in a large bowl with an electric mixer until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt, and rum; beat until blended. Add flour mixture and beat on low speed or by hand until just moist. Stir in fresh coconut and pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes.
5. 5 Meanwhile, whisk together powdered sugar, Key lime juice, and coconut flakes for glaze in a bowl. Drizzle over warm bread.
6. 6 Remove warm bread from the pan and place on a wire rack. Drizzle glaze over top and allow to cool completely before cutting, about 30 minutes.

By Jenna L Annas

Ingredients

• ✓ coconut flake
• water
• steel cut oat
• salt
• cashew milk
• banana
• mango
• honey

Instructions

1. 1 Bring a pot of lightly salted water to boil; stir in oats. Reduce heat to medium-low; cook and stir until oats soften and water is absorbed, about 15 minutes. Cool, about 15 minutes.
2. 2 Combine oats, cashew milk, and banana in a blender; blend until smooth.
3. 3 Divide oat mixture between two bowls; top with diced mango, coconut flakes, and honey.

By Jessica Laratonda

Ingredients

• ✓ coconut flake
• brown sugar
• butter
• shortening
• white sugar
• egg
• molasses
• heavy cream
• vanilla extract
• all-purpose flour
• rolled oat
• baking powder
• salt
• jackfruit

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Combine brown sugar, butter, shortening, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in egg, molasses, heavy cream, and vanilla extract.
3. 3 Mix flour, oats, coconut flakes, baking powder, and salt together in a separate bowl. Add to the creamed mixture; mix until dough is just combined. Fold in jackfruit.
4. 4 Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.

By Adam Dovick

Ingredients

• ✓ coconut flake
• white sugar
• butter
• all-purpose flour
• vanilla extract
• salt
• baking soda

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat sugar and butter together in a bowl with an electric mixer until smooth and creamy. Mix in flour, coconut flakes, vanilla extract, salt, and baking soda until dough is smooth.
3. 3 Drop spoonfuls of dough onto a baking sheet.
4. 4 Bake in the preheated oven until edges are lightly browned, about 10 minutes.

By NCHIANCONE

Ingredients

• ✓ coconut flake
• water
• quinoa
• pineapple
• mango
• macadamia nut
• mango chutney
• mango chutney

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan over medium heat. Cover the saucepan, reduce the heat, and simmer until water is absorbed, 10 to 12 minutes.
2. 2 Off heat, stir pineapple, mango, coconut, macadamia nuts, and mango chutneys into quinoa until thoroughly combined. Serve hot.

By BETHGRANN

Ingredients

• ✓ coconut flake
• almond milk
• white sugar
• egg
• vegan margarine
• vanilla extract
• baking powder
• sweet rice flour

Instructions

1. 1 Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
3. 3 Add sweet rice flour to the batter; mix well. Add 1 cup coconut flakes and pour batter into the prepared pan. Scatter remaining 1/2 cup coconut on top.
4. 4 Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.

By lazarus