Type what you have

Ingredients

• ✓ coconut
• cooking spray
• coffee
• egg
• coconut oil
• coconut flour
• brown sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
2. 2 Whisk coffee, eggs, and coconut oil together in a bowl. Combine coconut flour, brown sugar, and shredded coconut together in a separate bowl. Stir coffee mixture into flour mixture until batter is just combined; spoon into prepared muffin cups.
3. 3 Bake in the the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

By Marla McGregor Hernandez

Ingredients

• ✓ coconut
• all-purpose flour
• baking soda
• cinnamon
• salt
• egg
• butter
• sugar
• vanilla extract
• mango
• walnut

Instructions

1. 1 Grease and flour two 8x4-inch loaf pans.
2. 2 Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
3. 3 Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl; fold in mango, coconut, and walnuts. Pour this mixture into the well in flour mixture; stir to combine. Pour batter into prepared loaf pans; let sit at room temperature for 20 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By YummyMum

Ingredients

• ✓ coconut
• all-purpose flour
• brown sugar
• pumpkin puree
• vegetable oil
• coconut milk
• white sugar
• baking soda
• cinnamon
• salt
• nutmeg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
2. 2 Combine flour, brown sugar, pumpkin purée, oil, coconut milk, white sugar, baking soda, cinnamon, salt, and nutmeg in a bowl; fold in walnuts and coconut flakes until evenly distributed. Divide batter between the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour and 15 minutes. Set pans on a wire rack, tightly cover pans with aluminum foil, and allow to steam for 10 minutes. Remove the foil and turn out loaves onto the wire rack. Tent lightly with the foil; cool completely.

By Kevin Ryan

Ingredients

• ✓ coconut
• all-purpose flour
• sugar
• baking powder
• baking soda
• cinnamon
• salt
• egg
• vegetable oil
• milk
• carrot
• maraschino cherry
• raisin
• walnut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Sift flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl.
3. 3 Combine eggs, oil, and milk in a separate bowl; stir into flour mixture until well blended.
4. 4 Stir in carrots, coconut, cherries, raisins, and walnuts.
5. 5 Pour batter into prepared loaf pan.
6. 6 Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, about 50 to 60 minutes. Let cool on a wire rack for 10 minutes before removing from the pan to cool completely.

By PAMSTER2

Ingredients

• ✓ coconut
• cooking spray
• white sugar
• vegetable oil
• egg
• vanilla extract
• zucchini
• all-purpose flour
• cinnamon
• salt
• baking soda
• oat
• blueberry
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
2. 2 Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
3. 3 Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
4. 4 Divide batter among prepared loaf pans.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.

By Barbara

Ingredients

• ✓ coconut
• egg
• vegetable oil
• sugar
• zucchini
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• walnut
• currant

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. 2 In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
3. 3 In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
4. 4 In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
5. 5 Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

By Carol

Ingredients

• ✓ coconut
• all-purpose flour
• sugar
• cinnamon
• baking soda
• baking powder
• salt
• egg
• pineapple juice
• vegetable oil
• zucchini
• pineapple
• oat
• brown sugar
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.
2. 2 Combine flour, white sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
3. 3 Whisk egg, pineapple juice, and oil together in a separate bowl until well combined; stir into flour mixture until crumbly and dry. Stir in zucchini and crushed pineapple until moist, blended, and very thick; pour into the prepared loaf pan.
4. 4 Combine oats, coconut, and brown sugar in a separate bowl; toss in margarine with a fork until crumbly. Sprinkle topping over batter.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 60 minutes. Cool before serving.

By twilightgirls60r

Ingredients

• ✓ coconut
• evaporated milk
• sweetened condensed milk
• egg
• white sugar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chopped coconut into a large bowl; stir in evaporated milk, condensed milk, beaten eggs, sugar, and salt. Pour mixture into a round 3-quart baking dish. Place the baking dish into a large roasting pan. Fill the pan with water to about halfway up the sides of the baking dish.
3. 3 Carefully place the pan into the preheated oven; bake until a toothpick inserted into the center comes out clean, about 60 minutes. Let cool for at least 30 minutes before serving.

By lola

Ingredients

• ✓ coconut
• rice flour
• coconut milk
• vegetable oil
• coconut milk
• brown sugar

Instructions

1. 1 Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
2. 2 Heat oil in a pot over medium heat.
3. 3 Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
4. 4 Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.

By mystinkypete

Ingredients

• ✓ coconut
• glutinous rice flour
• white sugar
• water
• white sugar
• sesame seed
• salt

Instructions

1. 1 Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
2. 2 Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
3. 3 Bring a large pot of water to a boil.
4. 4 Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.

By lola

Ingredients

• ✓ coconut
• water
• cornstarch
• coconut milk
• water
• white sugar
• sweet corn kernel

Instructions

1. 1 Butter an 8-inch baking dish or pie pan and set aside. Mix together 1/2 cup water and cornstarch in a bowl until smooth; set aside.
2. 2 Combine the coconut milk, 3/4 cup water, and sugar in a saucepan over low heat and stir until the sugar is dissolved. Bring to a boil, add the corn kernels, and stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Return to a boil and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish and set aside to cool until firm, about 2 hours.
3. 3 Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

By Your Cooking Papa

Ingredients

• ✓ coconut
• banana leaf
• cooking spray
• sweet rice flour
• rice flour
• baking powder
• salt
• water
• coconut milk
• ube yam spread
• ube extract
• macapuno
• muscovado sugar
• butter
• muscovado sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x9-inch baking pan with banana leaves or parchment paper and coat with cooking spray.
2. 2 Whisk rice flours, baking powder, and salt together in a large bowl, then stir in the water and coconut milk. Add ube spread and ube extract. Fold in macapuno and 1 tablespoon muscovado. Pour into the prepared pan.
3. 3 Bake in the preheated oven until top starts to crack and leaves turn brown, about 35 minutes. Brush top with 1 tablespoon butter, then bake until a toothpick inserted in center comes out clean, about 20 minutes more.
4. 4 Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Stir in 1/4 cup muscovado sugar; cook, stirring, until it starts to boil. Remove from heat and pour over warm mochi, covering evenly. Sprinkle with toasted coconut. Let cool, at least 30 minutes.
5. 5 Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.

By Yana Gilbuena

Ingredients

• ✓ coconut
• salt
• water
• coconut milk
• cinnamon stick
• clove
• white sugar
• beef stew meat
• vegetable oil
• nutmeg
• cumin seed
• fennel seed
• coriander seed
• lemongrass
• ginger root
• red chile pepper
• garlic
• shallot

Instructions

1. 1 Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. 2 Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. 3 Grind the coriander, fennel, cumin and nutmeg.
4. 4 Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. 5 Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

By Trevor Hobson

Ingredients

• ✓ coconut
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix coconut and butter together in a bowl until well combined. Press mixture into an 8- or 9-inch pie plate.
3. 3 Bake in the preheated oven until golden, about 15 minutes.

By Carol

Ingredients

• ✓ coconut
• sweetened condensed milk
• vanilla extract
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
3. 3 Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

By ROBIN JOYE

Ingredients

• ✓ coconut
• coconut milk
• brown sugar

Instructions

1. 1 In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

By Hunter StClaire

Ingredients

• ✓ coconut
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Mix coconut, sweetened condensed milk, and vanilla in a medium bowl until well combined. Drop batter by teaspoonfuls onto prepared baking sheets, spacing about 1 inch apart.
3. 3 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes. Remove cookies from baking sheets using a moistened spatula and cool on wire racks until firm, about 20 minutes. Store in an airtight container at room temperature.

By Gayle Marie Larson

Ingredients

• ✓ coconut
• ✓ coconut
• coconut milk
• white sugar
• almond flour

Instructions

1. 1 Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.
2. 2 Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.
3. 3 Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.

By Annie Douglass Lima

Ingredients

• ✓ coconut
• ✓ coconut
• apricot
• brown sugar
• sweetened condensed milk

Instructions

1. 1 Mince apricots in a food processor. Place in a bowl and toss with brown sugar. Stir in 1/2 cup coconut and condensed milk. Shape into 1 inch balls and roll in coconut. Keep refrigerated.

By Diane Bell

Ingredients

• ✓ coconut
• pineapple
• brown sugar

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
2. 2 Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
3. 3 Broil until the coconut is toasted, about 5 minutes.

By LEWIKE01

Ingredients

• ✓ coconut
• pineapple chunk
• brown sugar

Instructions

1. 1 Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
2. 2 Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.

By Rieko

Ingredients

• ✓ coconut
• butter
• all-purpose flour
• brown sugar

Instructions

1. 1 Combine butter, coconut, flour and brown sugar in a sauce pan. Cook on medium heat until a rich brown color, stirring frequently.
2. 2 Pour into pie plate and press out to edges evenly with a fork.
3. 3 Allow to cool before filling.

By stormycook

Ingredients

• ✓ coconut
• whipped topping
• coffee flavored liqueur

Instructions

1. 1 Fold coffee liqueur and coconut into whipped topping until well combined. Pour into 8x8 inch baking dish and freeze 4 hours, until firm.

By Terry

Ingredients

• ✓ coconut
• white sugar
• brown sugar
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Mix together flour, salt and baking powder. Set aside.
2. 2 Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place.
3. 3 Attach this message to jar: Butterscotch Brownies 1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. 3. Mix until completely blended. 4. Spread batter into a sprayed 9 x 13 inch metal pan. 5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan. Makes 2 dozen brownies.

By Lisa

Ingredients

• ✓ coconut
• pineapple
• coconut milk
• tahini
• coconut extract

Instructions

1. 1 Place coconut in a blender; blend to a fine powder. Add frozen pineapple, coconut milk, tahini, and coconut extract and blend until smooth.

By Yoly

Ingredients

• ✓ coconut
• ✓ coconut
• white sugar
• egg
• cream of coconut
• half-and-half
• vanilla extract
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
2. 2 Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
3. 3 Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
4. 4 Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

By billie caren

Ingredients

• ✓ coconut
• milk
• white sugar
• vanilla extract

Instructions

1. 1 In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
2. 2 Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.

By Sara

Ingredients

• ✓ coconut
• coconut oil
• erythritol sweetener
• lemon zest
• sea salt

Instructions

1. 1 Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.

By Fioa

Ingredients

• ✓ coconut
• caster sugar
• egg yolk
• self-rising flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the coconut, sugar and egg yolks to form a stiff dough. Squeeze into 1 inch balls, and roll each ball in flour to coat. Place on a baking sheet, spacing about 2 inches apart.
3. 3 Bake for 20 minutes in the preheated oven, or until golden.

By Forgemaster

Ingredients

• ✓ coconut
• ✓ coconut
• sweetened condensed milk
• butter
• clove

Instructions

1. 1 Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.
2. 2 With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.

By BR Cook