COCONUT DESSERTS

Look for a coconut that is heavy for its size with no mold or mildew. Avoid those with any liquid leaking out of the three black eyes at the top. Lift the coconut up and down -- you should feel the coconut water sloshing around (this is not coconut milk). The seasonal peak is in the fall to early winter.

There are several ways to crack a coconut. One method is to pierce two of the eyes with a metal skewer or screwdriver; drain out the coconut water into a bowl. Another is using a hammer, and tap the coconut about one-third of the way from the eyes; keep tapping until it breaks open.

Another method is to hold the fresh coconut in the middle of your palm; placing a bowl beneath your hand to catch the liquid and then hitting the coconut with the back of a blunt side of a cleaver until it cracks in half. DO NOT use the sharp side. Then wedge a dull knife or screwdriver in between the meat and shell to pry it apart. You may drink the juice. The meat can to used to make coconut milk, which is wonderful for coconut desserts. One medium coconut will yield about 3-4 cups of grated coconut meat.

The first of my coconut desserts is a great drink. It is delicious!

PINA COLADA

ice cubes
1/2 cup rum
1/2 cup coconut cream
1/4 cup coconut milk
1/4 cup pineapple chunks
sliced pineapple, for garnish, optional
maraschino cherry, for garnish, optional

Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree. Serve, garnished with a slice of pineapple and maraschino cherry, if desired. Hide this coconut recipe, they'll want you to make it all the time...




Here is a refreshing coconut dessert recipe that you will love.

PINA COLADA PIE

1/2 cup shredded coconut
2 cups crushed vanilla wafers
1/3 cup homemade unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup cream of coconut
1 tsp rum flavored extract
2 cups whipped cream
1 (8 ounce) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped pecans or macadamia nuts

PREHEAT oven to 350 degrees.

Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.

In a medium bowl, mix together vanilla wafer crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.

In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in rum extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving. A lovely and tasty coconut dessert.




PINA COLADA DIP

1 (8oz) pkg cream cheese, softened
2 TBS white sugar
6 TBS pina colada mix
2 TBS Captain Morgan rum
2 TBS frozen daiquiri mix

In a medium bowl, combine all ingredients until smooth and creamy. Chill for a minimum of three hours before serving.

For this coconut recipe, use pineapple, angel food or pound cake, strawberries and bananas to dip with. A great coconut dessert dip.




You will be asked to make this coconut dessert recipe all the time.

COCONUT CREAM PIE

Pie Crust:
2 cups flour
1 tsp salt
1-3/4 cups Crisco shortening
1/4 cup water (just enough so that the dough is not hard)

Filling:
2/3 cup dried milk
3 TBS cornstarch
3 egg yolks
3/4 cup shredded coconut
1/3 cup sugar
1/8 teaspoon salt
1-2/3 cup water
1 tsp pure vanilla extract

Meringue:
3 egg whites
6 TBS sugar

This recipe makes two pies.

PREHEAT the oven to 450 degrees.

Mix the pie crust ingredients together, adding just enough water so that the dough isn't hard. Rather than roll the dough out, just cut it in half and push it into two pie tins. Bake the pie crusts in the oven for 11 minutes and let them cool.

Reduce the oven temperature to 350 degrees.

Next, here comes the magic with this coconut recipe! Stir all the filling ingredients together except for the vanilla. Time and stirring is essential...stir, stir, stir.

After you're nearly done stirring, about 10 minutes into it, add the vanilla.Add the filling to the pie crusts. Whip up the meringue ingredients and spread the meringue on top of the filling.

Once the oven has cooled to 350 degrees, bake the pies for about 15 minutes.

Of all my coconut dessert recipes, this one is my favorite.

COCONUT CAKE

Cake:
2-3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-3/4 cups white sugar
1 cup homemade unsalted butter
1 cup of canned sweetened cream of coconut
4 eggs, yolks and white are separated
1 tsp pure vanilla extract
1 cup homemade buttermilk

Cream Cheese Frosting:
8 oz pkg cream cheese, softened
1/2 cup homemade unsalted butter, softened
2 cups powdered sugar, sifted
1/2 cup canned sweetened cream of coconut
1 tsp pure vanilla extract
1-1/2 cups sweetened shredded coconut, or to taste for garnish

Filling:
juice and zest of 2 fresh lemons
1 cup white sugar
2 eggs, beaten
2 TBS butter, melted

NOTE: For the cake and frosting just purchase a 15oz can of sweetened cream of coconut which is in the baking isle at the supermarket.
PREHEAT oven to 350 degrees. Grease and flour two 9" round cake pans.
Let's start with the filling. In a double boiler, place all of the filling ingredients in and stir over simmering water until it thickens; or approximately 20 minutes. Put in the refrigerator and chill.

For the cake - whisk flour, baking powder, baking soda and 1/2 tsp of salt in a medium bowl and blend. Using your mixer, in a separate bowl beat together the sugar, butter, and 1 cup of the sweetened cream of coconut until nice and fluffy.

Next, beat in the eggs and vanilla extract. On low speed, beat in the dry ingredients first and then add the buttermilk and beat just until it's blended.

Wash your mixer beaters and dry. Then beat the egg whites with a pinch of salt in another large bowl until stiff. Now fold these beaten egg whites into the batter.

Divide your cake batter in each cake pan and bake for approximately 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans for 10 minutes and then run a knife around the sides to loosen the cake from the pans. Turn the cake out on a rack and cool completely.

When the cakes are cooled, place the first cake on your serving platter and spread 1 cup of the cream cheese frosting over it. Add all of the filling and spread over the frosting, but DO NOT spread to the edges. Sprinkle with 3/4 cup of flaked coconut.

Top with the second cake and spread the remaining frosting over the top and sides. Sprinkle 3/4 cup over the entire top and sides - pressing gently so they adhere. Cover with plastic wrap and refrigerate. This cake can be made one day in advance. Be sure to bring the cake out of the refrigerate two hours before serving. Let the oohs and aahs begin, and you can just sit back and smile.