Type what you have

Ingredients

• ✓ sweetened shredded coconut
• almond
• crispy rice cereal
• honey graham cereal
• white sugar
• corn syrup
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread coconut on a baking sheet. Spread almonds on a separate baking sheet.
3. 3 Bake coconut and almonds in the preheated oven for 15 minutes; stir and continue baking until coconut and almonds are golden brown, 5 to 10 minutes more, stirring every 2 to 3 minutes.
4. 4 Combine coconut, almonds, rice cereal, and honey graham cereal together in a large bowl. Set aside.
5. 5 Combine white sugar, corn syrup, and butter in a saucepan; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, without stirring, until mixture reaches 240 degrees F (115 degrees C), about 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
6. 6 Pour sugar-butter mixture over cereal mixture; stir until well coated. Divide mixture between 2 baking sheets to cool, about 30 minutes, stirring occasionally to prevent clumping.

By TADA

Ingredients

• ✓ sweetened shredded coconut
• orange
• vanilla greek yogurt
• orange juice
• almond milk
• brown sugar
• vanilla extract
• ice cube

Instructions

1. 1 Combine orange chunks, yogurt, orange juice, almond milk, 2 tablespoons coconut, brown sugar, and vanilla extract in a blender; process until smooth. Add ice cubes and puree until smooth and thick. Divide between 2 glasses and garnish with remaining coconut.

By lutzflcat

Ingredients

• ✓ sweetened shredded coconut
• heavy cream
• cherry jam
• confectioners' sugar
• milk chocolate chip
• cherry
• almond extract
• fat-free plain greek yogurt
• egg
• brown sugar
• turbinado sugar
• white sugar
• butter
• coconut oil
• salt
• baking soda
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins or line cups with paper liners.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a bowl.
3. 3 Combine coconut oil, butter, white sugar, turbinado sugar, and brown sugar in a large bowl; beat with an electric mixer on high speed until well combined, about 4 minutes. Add eggs one at a time, beating well after each addition. Add yogurt and almond extract and beat on medium-low to incorporate. Mix in flour mixture on the lowest speed until batter is just combined.
4. 4 Fold cherries, coconut, and milk chocolate chips into the batter. Fill muffin tins 3/4-full of batter using a small scoop.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Cool on a wire rack for 10 minutes.
6. 6 Combine confectioners' sugar, cherry jam, and heavy cream in a small bowl; mix with a spoon until no lumps of confectioners' sugar are visible and glaze is smooth. Thin with more cream if needed. Drizzle over scuffins.

By Culinary Envy

Ingredients

• ✓ sweetened shredded coconut
• coconut oil
• chicken breast
• celery
• red onion
• curry powder
• garlic
• chicken broth
• water
• coconut milk
• tomato
• green chile pepper
• butternut squash
• banana

Instructions

1. 1 Melt coconut oil in a large pot over medium-high heat. Sauté chicken in hot oil until browned completely, about 5 minutes. Add celery, onion, curry powder, and garlic. Sauté until onion is tender, 8 to 10 minutes more.
2. 2 Pour chicken broth, water, and coconut milk into the pot; add diced tomatoes with green chile peppers, butternut squash, and coconut. Bring to a boil, reduce heat to medium-low, and cook at a simmer until squash is soft, about 40 minutes.
3. 3 Stir bananas into soup; simmer until bananas are soft, about 5 minutes more.

By Shannon AndBarrett Satterlee

Ingredients

• ✓ sweetened shredded coconut
• vanilla extract
• heavy cream
• dark chocolate
• cocoa
• powdered sugar
• butter
• egg
• vanilla extract
• buttermilk
• neutral oil
• canola oil
• sour cream
• salt
• baking soda
• baking powder
• instant espresso granules
• cocoa
• granulated sugar
• all-purpose flour
• flour
• baking spray
• almond extract
• walnut
• pecan
• salt
• egg yolk
• granulated sugar
• brown sugar
• butter
• evaporated milk

Instructions

1. 1 Cupcakes:
2. 2 Combine evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisking constantly, until it coats the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract. Transfer to a medium bowl, and cool in the refrigerator, uncovered, stirring occasionally, until just chilled, about 1 hour.
3. 3 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat liners with baking spray.
4. 4 Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a large bowl until combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs just until smooth. Divide batter evenly among prepared muffin cups (about 1/3 cup batter each).
5. 5 Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).
6. 6 Chocolate Frosting:
7. 7 Bake until a wooden pick inserted in center of cupcakes comes out clean, about 25 minutes. Cool in pan 10 minutes; transfer cupcakes to a wire rack to cool completely, about 30 minutes.
8. 8 Place butter, powdered sugar, and cocoa in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Stir in melted chocolate, cream, and vanilla until combined and smooth. Cover and chill until just firm, about 30 minutes.
9. 9 Stir frosting, and spoon into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon coconut icing inside each circle of chocolate frosting.
10. 10 Serve and enjoy!

By Ita Mac Airt