Type what you have

Ingredients

• ✓ coconut
• pineapple
• pear
• carrot
• raisin
• lemon juice
• cinnamon
• clove
• nutmeg
• fruit pectin
• white sugar

Instructions

1. 1 Place crushed pineapple with juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until pears are tender, 15 to 20 minutes.
2. 2 Remove pot from heat and stir in pectin. Return to heat and bring to a full rolling boil, stirring frequently. Pour in sugar and bring back to a full boil. Cook jam for 1 minute, stirring constantly. Remove from heat and skim foam off the top.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims to remove any excess residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2-inches apart using a holder. Pour in more boiling water if necessary to bring the water level to at least 1-inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
5. 5 Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart; cool undisturbed, at least 12 hours. Press the top of each lid with a finger to ensure that the seal is tight. Store in a cool, dark area.

By Mary Jane Brown

Ingredients

• ✓ coconut
• white sugar
• pandan leaf
• agar-agar

Instructions

1. 1 Break coconut shells with a hammer or the back of a heavy cleaver. Add coconut water to a saucepan. Pry flesh from shell with a heavy-duty knife. Peel and discard skin with a vegetable peeler. Cut coconut flesh into thin slices.
2. 2 Add sugar and pandan leaf to the saucepan; heat over medium heat. Add agar-agar powder; stir until dissolved. Stir in sliced coconut flesh.
3. 3 Discard pandan leaf. Pour jelly mixture into individual cups or ramekins. Cool to room temperature, 15 to 20 minutes. Refrigerate until set, about 30 minutes. Serve chilled.

By love2cook malaysia

Ingredients

• ✓ coconut
• coconut milk
• granulated sugar
• salt
• black sticky rice
• water
• coconut milk
• mango

Instructions

1. 1 Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
2. 2 Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes.
3. 3 Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.
4. 4 Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
5. 5 Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.

By berriesandcocoacom

Ingredients

• ✓ coconut
• salmon fillet
• lime juice
• lemon juice
• panko
• dry bread crumb
• salt
• pepper
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place salmon fillets on a nonstick baking pan; brush juice on salmon.
3. 3 In a shallow dish, combine panko, coconut, salt, and pepper. Dredge each salmon fillet in panko mixture and return to the baking pan. Spread leftover crumbs on top of each salmon fillet. Coat with cooking spray.
4. 4 Bake in the preheated oven for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ coconut
• jasmine rice
• long-grain white rice
• ginger
• red chili flake
• turmeric
• salt
• water
• coconut milk
• bay leaf

Instructions

1. 1 Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
2. 2 Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

By John Mitzewich

Ingredients

• ✓ coconut
• chicken breast
• lime
• ginger root
• coconut milk
• white sugar
• jasmine rice
• sesame oil
• honey

Instructions

1. 1 In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
2. 2 In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
3. 3 In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
4. 4 Serve hot with the coconut rice on the side.

By RuggerDucky

Ingredients

• ✓ coconut
• butter
• onion
• garlic
• ground beef
• tomato
• pea
• curry powder
• salt
• paprika
• chili powder
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, 3 to 5 minutes. Stir in beef; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat.
2. 2 Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.

By Fireman Bill

Ingredients

• ✓ coconut
• coconut milk
• garlic
• soy sauce
• lime juice
• chicken breast
• panko bread crumb
• salt
• black pepper
• all-purpose flour
• egg
• mayonnaise

Instructions

1. 1 Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
3. 3 Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
4. 4 Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
5. 5 Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

By Katie Augustitus

Ingredients

• ✓ coconut
• chicken breast
• potato
• onion
• garlic
• coconut milk
• chicken broth
• curry powder
• salt
• black pepper
• red bell pepper
• cornstarch
• raisin

Instructions

1. 1 Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
2. 2 Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

By mikeyv

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

Ingredients

• ✓ coconut
• coconut milk
• white sugar
• egg yolk

Instructions

1. 1 Cook and stir shredded coconut in a small skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Set aside.
2. 2 Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Strain coconut milk mixture through a sieve. Discard solids; pour liquid back into top of double boiler over simmering water.
3. 3 Fill a large bowl with ice and cold water; set aside.
4. 4 Whisk egg yolks into coconut milk mixture until thickened. Place top of double boiler in ice water until coconut milk mixture is cooled to room temperature, about 20 minutes.
5. 5 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions.

By John Wironen

Ingredients

• ✓ coconut
• confectioners' sugar
• cream
• cinnamon

Instructions

1. 1 Place coconut into a bowl. Sprinkle sugar on top, then add cream and mix gently. Roll dough into balls using approximately 1/2 tablespoon for each.
2. 2 Place cinnamon into a plastic bag, add a few balls, and shake until coated. Repeat with remaining cookies.

By MBMCD

Ingredients

• ✓ coconut
• banana
• honey
• whipped cream

Instructions

1. 1 Cut the ends off the banana, slice it lengthwise, and lay it skin-side down on a piece of aluminum foil on a baking sheet.
2. 2 Score banana crosswise 1/4 inch deep, every 1 inch apart. Coat banana with honey and sprinkle with coconut.
3. 3 Set a countertop convection oven to "turbo" setting. Cook until coconut starts to brown, about 5 minutes. Garnish with whipped cream.

By Marcia

Ingredients

• ✓ coconut
• egg white
• sugar
• cornflake cereal

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 18 minutes in the preheated oven, or until coconut is golden.

By Kathie