Type what you have

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
• sweetened condensed milk
• sugar
• vanilla extract

Instructions

1. 1 Combine condensed milk, sugar, coconut, and vanilla extract in a large saucepan. Heat over medium-low heat, stirring constantly, until the mixture thickens and becomes a little darker. If you find that the cocada is cooking too quickly, reduce heat to low and continue stirring.
2. 2 Once the mixture has thickened enough and feels heavy on the spoon, remove from heat and place spoonfuls on a piece of parchment paper.
3. 3 Let cool for about 30 minutes (cocada will harden a bit) and transfer to a sealed container.

By Rita

Ingredients

• ✓ coconut
• sweetened condensed milk
• egg
• hot chocolate mix

Instructions

1. 1 Blend sweetened condensed milk, eggs, hot chocolate mix, and shredded coconut together in a blender until smooth and creamy. Pour mixture into a microwave-safe bowl; cook in the microwave on high until pudding starts to set, 10 to 12 minutes. Let cool before serving.

By Fernanda Fatio

Ingredients

• ✓ coconut
• sugar
• butter
• egg yolk
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, coconut, and butter in a bowl with an electric mixer until well combined. Add egg yolks and egg white; beat until well combined. Pour mixture into a 9-inch pie plate.
3. 3 Place the pie plate into a large roasting pan; pour enough boiling water into the bottom of the roasting pan to reach about halfway up the side of the pie plate.
4. 4 Place the roasting pan in the preheated oven and bake until custard is golden brown on top, about 30 minutes.
5. 5 Remove from the oven and let cool to room temperature, about 30 minutes. Serve immediately or refrigerate until serving.

By Katt Lopes Vallee

Ingredients

• ✓ coconut
• pumpkin
• white sugar
• cinnamon stick
• clove

Instructions

1. 1 Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
2. 2 Transfer to a container with a lid and refrigerate.

By Rita

Ingredients

• ✓ coconut
• ice
• coconut cream
• tequila
• triple sec

Instructions

1. 1 Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.

By Clifford Randall Lyde

Ingredients

• ✓ coconut
• butter
• sugar
• sweetened condensed milk
• egg
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.
2. 2 Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.
3. 3 Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.
4. 4 Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.
5. 5 Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.
6. 6 Refrigerate until chilled.

By Alessandra Kanawati

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place 1 cup sugar in a small saucepan over medium heat. Cook gently without stirring, but shake occasionally until sugar is melted. Continue cooking until sugar turns golden brown, then pour into a large glass baking dish. Rotate and tilt the dish to spread caramel evenly over the bottom. Set aside for caramel to cool and harden, about 15 minutes.
3. 3 Add condensed milk, evaporated milk, eggs, milk, coconut, and remaining 1/2 cup sugar to a blender. Blend until smooth, about 3 minutes. Pour over hardened caramel in the baking dish.
4. 4 Bake in the preheated oven until custard is set, about 45 minutes. Allow flan to cool for 30 minutes at room temperature. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate until completely chilled, 8 hours to overnight.
5. 5 To serve, carefully invert flan onto a rimmed serving plate; let caramel sauce flow over flan.

By Esther

Ingredients

• ✓ coconut
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• salt
• coconut milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
3. 3 Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
4. 4 Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

By 4eversmiling

Ingredients

• ✓ coconut
• all-purpose flour
• sugar
• baking powder
• salt
• butter
• egg
• milk
• vanilla extract
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3. 3 Bake for 20 minutes in the preheated oven, or until golden brown.

By peep

Ingredients

• ✓ coconut
• hominy
• water
• coconut milk
• sweetened condensed milk
• milk
• white sugar
• cinnamon stick
• cinnamon
• clove

Instructions

1. 1 Combine hominy and water in a large saucepan and soak 8 hours to overnight.
2. 2 The next day, bring soaked hominy and liquid to a boil over high heat. Reduce heat and simmer until hominy is soft, about 1 hour. Add coconut milk, condensed milk, regular milk, 2 tablespoons sugar, cinnamon sticks, 1/2 teaspoon ground cinnamon, and cloves. Cook over low heat until mixture has thickened, about 15 minutes.
3. 3 Taste and sweeten with more sugar if needed. Stir in coconut. Ladle into serving bowls and sprinkle with cinnamon.

By Allrecipes Member

Ingredients

• ✓ coconut
• all-purpose flour
• baking powder
• egg white
• white sugar
• egg yolk
• orange juice
• milk
• coconut milk
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
2. 2 Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
3. 3 Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
4. 4 When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.

By CookingMama

Ingredients

• ✓ coconut
• milk
• white sugar
• egg
• parmesan cheese
• butter
• cornmeal
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.
2. 2 Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.

By limacla

Ingredients

• ✓ coconut
• cornstarch
• all-purpose baking flour
• baking powder
• baking soda
• butter
• white sugar
• egg yolk
• lemon zest
• vanilla extract
• dulce de leche

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Whisk cornstarch, flour, baking powder, and baking soda together in a large bowl; set aside.
3. 3 Beat butter and sugar together in a separate bowl with an electric mixer until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 to 60 minutes.
4. 4 Roll dough out to about ¼-inch thickness; cut with a small round cookie cutter and place on the prepared baking sheets.
5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer immediately to cool on a wire rack.
6. 6 Spread flat underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides; roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Fioa

Ingredients

• ✓ coconut
• cornstarch
• all-purpose flour
• baking powder
• baking soda
• butter
• white sugar
• egg yolk
• lemon zest
• vanilla rum
• vanilla extract
• lemon extract
• dulce de leche

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Whisk cornstarch, flour, baking powder, and baking soda together; set aside.
3. 3 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 2 egg yolks, one at a time, beating well after each addition; beat in third yolk along with lemon zest, vanilla rum, vanilla extract, and lemon extract. Gently fold in cornstarch mixture with a spoon, making a crumbly dough, until cohesive enough; press into a ball. Wrap dough in plastic wrap; chill 30 to 60 minutes.
4. 4 Roll dough out, using as little flour as possible, until about ¼-inch thick. (The dough will have an unusual consistency.) Cut dough using a small round cookie cutter. Continue pressing dough together, rolling, and cutting until all dough is used. Place cookies spaced ½-inch apart onto the prepared cookie sheets.
5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer cookies immediately to a wire rack to cool.
6. 6 Spread 1 teaspoon dulce de leche onto underside of 1 cooled cookie; sandwich with second cookie until caramel oozes out sides. Roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Christina-Chrisi Marvasi

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