grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

cape breeze

Ingredients

• Servings: 1
• 1 (1.5 fluid ounce) jigger coconut flavored
• 2 fluid ounces cranberry juice
• 2 fluid ounces grapefruit juice
• 1/2 teaspoon superfine sugar

Recipe

Preparation Time: 3 mins Ready Time: 3 mins


• in a glass over ice, combine coconut , cranberry juice, grapefruit juice and sugar. stir.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Chocolate Coconut Empanadas

Ingredients

• Servings: 18
• 1/2 cup unsalted butter, softened
• 3 ounces cream cheese, softened
• 1 1/2 cups powdered sugar
• 1/3 cup ghirardelli unsweetened cocoa
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ancho chile pepper (optional)
• 1 large egg
• 1 3/4 cups all-purpose flour
• 1 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1/4 cup sweetened flaked coconut
• water
• 1 teaspoon shortening
• sweetened flaked coconut, toasted* (optional)

Recipe

Preparation Time: 30 mins Cook Time: 9 mins Ready Time: 2 hrs 39 mins


• in a large bowl, combine butter and cream cheese. beat with an electric mixer on medium to high speed for 30 seconds. add powdered sugar, ghirardelli® unsweetened cocoa, cinnamon, salt, and, if desired, ground ancho chile pepper. beat until combined, scraping bowl occasionally. beat in egg until combined. beat in as much of the flour as you can with the mixer. stir in any remaining flour with a spatula or wooden spoon. divide dough in half. cover and chill about 2 hours or until dough is easy to handle.
• for filling, in a small bowl, combine the 1/2 cup ghirardelli 60% cacao bittersweet chocolate baking chips and the 1/4 cup coconut.
• preheat oven to 375 degrees f. line two baking sheets with parchment paper or foil; set aside. on a lightly floured surface, roll half of the dough at a time until about 1/8-inch thick.** using a 3-inch fluted or plain round cookie cutter, cut out dough. place circles on the prepared baking sheets. place a heaping teaspoon of the filling in center of each circle. lightly brush edges of the circles with water. fold each circle in half; gently press edges to seal. save dough scraps and re-roll, chilling dough, if needed.
• bake for 8 to 9 minutes or until edges are firm. transfer cookies to a wire rack; cool.
• in a small microwave safe bowl, combine the 1/2 cup ghirardelli 60% cacao bittersweet chocolate baking chips and the shortening. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. spoon chocolate mixture into a large self-sealing plastic bag. snip off corner; drizzle chocolate over empanadas. if desired, sprinkle with toasted coconut. let stand until chocolate sets. enjoy immediately or store in an airtight container at room temperature for up to 3 days. for longer storage, freeze undecorated empanadas for up to three months. to serve, thaw; drizzle with chocolate and let stand until firm.

Guinataan Chicken Adobo

Ingredients

• Servings: 6
• 4 1/2 pounds chicken leg quarters
• 3/4 cup white vinegar
• 3/4 cup water
• 1 teaspoon white sugar
• 1/4 cup soy sauce
• 2 bay leaves
• 1 teaspoon whole black peppercorns, crushed
• 1 onion, chopped
• 2 cloves garlic, crushed
• salt to taste
• 1 (14 ounce) can coconut milk

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. reduce heat to medium-low and cook at a simmer for 30 minutes.
• remove the chicken to a large serving platter and set aside. increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. season with salt; stir the coconut milk into the mixture. cover and cook until the coconut milk appears oily, about 10 minutes. pour the mixture over the chicken to serve.

pear and apple coffee cake with walnut topping

Ingredients

• Servings: 1
• 1 teaspoon coconut oil, melted
• topping:
• 3/4 cup chopped walnuts
• 3 tablespoons raw honey
• 1 teaspoon ground cinnamon
• 2 tablespoons coconut flour
• 1/4 cup cold unsalted butter, cut into cubes
• filling:
• 2 pears, peeled and thinly sliced
• 1 apple, peeled and thinly sliced
• 2 teaspoons lemon juice
• 1/2 cup unsalted butter, softened
• 1/4 cup raw honey
• 5 eggs
• 3/4 cup coconut flour
• 3/4 cup coconut milk
• 1/4 cup arrowroot powder
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). wrap the bottom of a springform pan in aluminum foil and grease entire pan with coconut oil.
• stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl.
• pour 2 tablespoons coconut flour in a bowl; cut 1/4 cup cold unsalted butter into flour until mixture resembles coarse crumbs. stir walnut mixture into butter mixture.
• stir pears, apples, and lemon juice together in a bowl.
• beat 1/2 cup softened unsalted butter, 1/4 cup honey, and eggs together in a bowl. whisk coconut flour, coconut milk, arrowroot powder, vanilla extract, baking powder, baking soda, and sea salt into egg mixture until a smooth batter.
• pour 1/2 the batter into the springform pan. spread pears and apples in a layer over the batter. pour remaining 1/2 the batter over apples and pears; top with walnut mixture.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. cool for 10 minutes before running a butter knife around the edge of the cake and loosening the springform. cool for 1 hour.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

pumpkin coconut muffins with chocolate chips

Ingredients

• Servings: 24
• 2 cups pumpkin puree
• 4 egg, beaten
• 3/4 cup canola oil
• 3/4 cup applesauce
• 3/4 cup sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole-wheat pastry flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 3/4 cup flaked coconut
• 3/4 cup chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour muffin pans or use paper liners.
• whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. slowly add the flour mixture to the pumpkin mixture, whisking continually. fold in the coconut and chocolate chips. pour the resulting batter into the muffin pans.
• bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. allow to cool completely on a wire rack before serving, about 1 hour.

Party Cake

Ingredients

• Servings: 2
• 2 1/4 cups cake flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/3 cups white sugar
• 1/2 cup shortening
• 3/4 cup milk
• 4 egg whites
• 1/3 cup maraschino cherries, diced
• 1/3 cup water
• 1 tablespoon light corn syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 6 maraschino cherries, halved
• 1/2 cup flaked coconut
• 1 cup white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour two 8 inch cake pans.
• sift together; the cake flour, baking powder, 3/4 teaspoon salt, and 1/3 cup sugar. add the shortening and 3/4 cup of the milk, beat with an electric mixer on medium speed for 2 minutes, scraping bowl while beating. add 4 of the egg whites and beat the batter for 2 more minutes , scraping bowl while beating.
• fill each cake layer pan 1/3 full of batter, sprinkle half the cherries over batter, then add remaining batter, sprinkle remaining cherries on top.
• bake at 350 degrees f (175 degrees c) for about 35 minutes. remove cakes from pans and let cool. frost with whipped cream or fluffy boiled icing and sprinkle with flaked coconut and garnish with maraschino cherry halves.
• to make fluffy boiled icing: combine in a saucepan: 1 cup of the sugar, water, light corn syrup, and 1/8 teaspoon of the salt. stir until well blended. boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon about 238 degrees f to 242 degrees f (116 degrees c to 118 degrees c).
• in a large mixing bowl beat 2 of the egg whites until stiff. pour hot syrup over beaten egg whites while continually beating. continue beating until mixture is very fluffy and will hold its shape. then add vanilla and beat until blended. spread on cake. if icing does not seem stiff enough beat in 2 or 3 tablespoons confectioners' sugar one tablespoon at a time until stiff enough to hold shape.

paleo pancakes with pureed strawberries

Ingredients

• Servings: 10
• 1 1/2 cups almond meal
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup applesauce
• 1/4 teaspoon baking powder
• 1/4 cup coconut milk, or more as needed
• 1 teaspoon olive oil, for frying
• topping
• 1 cup strawberries

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• mix together almond flour, eggs, vanilla extract, cinnamon, applesauce, baking powder, and coconut milk in a bowl.
• lightly oil a griddle and place over medium-high heat. drop batter by large spoonfuls the griddle and cook until form and the edges of pancake are dry. flip and cook until browned on the other side. repeat with remaining batter.
• puree strawberries in a food processor until smooth. top pancakes with pureed strawberries.

Wild Turkey Gumbo

Ingredients

• Servings: 20
• 1 cup wild rice
• water to cover
• 2 teaspoons celtic sea salt, divided
• 3 quarts chicken broth, divided
• 2 tablespoons coconut oil
• 3 cups cubed wild turkey breast, or more to taste
• 1 large onion, chopped
• 2 large carrots, quartered lengthwise and sliced
• 4 stalks celery, chopped
• 1 pound bag frozen okra
• 1 teaspoon white pepper
• 3/4 teaspoon freshly ground black pepper
• 3 tablespoons chopped jarred jalapeno peppers
• 1 teaspoon hot sauce (such as texas pete®)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 6 hrs 5 mins


• place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. drain rice.
• mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes.
• heat coconut oil in a large skillet over medium heat. cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper.
• combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker.
• cook on high for 1 hour.

caramel crumble bars

Ingredients

• Servings: 32
• 3/4 cup musselman's® apple butter
• 1 (15.25 ounce) package yellow cake mix
• 1/2 cup butter, softened
• 1 egg
• 1 (11 ounce) package vanilla caramels, unwrapped
• 2 tablespoons butter
• 3 tablespoons musselman's® apple butter
• 2/3 cup chopped walnuts
• 2/3 cup flaked coconut
• 2 tablespoons butter, melted

Recipe

• heat oven to 350 degrees f. grease 13x9-inch baking pan.
• beat cake mix and 1/2 cup butter with electric mixer on low speed until mixture is crumbly. spoon out 1 cup of the mixture into medium bowl; set aside.
• to remaining mixture, add 3/4 cup apple butter and egg. beat on medium speed until smooth and creamy. spread evenly into pan. bake 20 minutes or until starting to brown and top is set.
• meanwhile, place caramels, 2 tablespoons butter, and 3 tablespoons of apple butter in a microwavable bowl. microwave on high for 3-4 minutes, stirring every 30 seconds until smooth and melted.
• combine walnuts, coconut, and 2 tablespoons melted butter with reserved cake mix mixture. mix until crumbly.
• pour caramel mixture evenly over partially baked crust. (if caramel has cooled and set, microwave 1 minute until it is very soft and pourable.) break up and sprinkle topping evenly over caramel. some of caramel will show through.
• bake 16-18 minutes or until topping is starting to brown. cool completely before cutting into bars.

Truffles

Ingredients

• Servings: 24
• 1 box duncan hines® strawberry flavoured cupcake mix
• cake mix:
• 3/4 cup water
• 2 eggs
• 1/4 cup vegetable oil
• frosting pouch:
• 2 teaspoons water
• 1/2 cup softened butter
• optional add-ins:
• 4 ounces mini-chocolate chips, walnuts, almonds, coconut flakes, or dried fruits

Recipe

Preparation Time: 45 mins Ready Time: 1 hr 30 mins


• prepare the cupcake batter as requested and bake in a 9x13-inch pan for 27 to 30 minutes at 350 degrees f (175 degrees c).
• set aside to cool.
• prepare the frosting mix.
• set aside 1/4 of the frosting.
• add the remaining frosting to the cake and combine until dough is formed.
• form the dough into 24 1-inch balls.
• freeze for about 30 minutes or until firm.
• melt the remaining 1/4 frosting.
• place a small amount of frosting in your hand and roll the ball of dough, just enough to coat it.
• roll into the add-in of your choice (picture has coconut).

Coconut-avocado Ice Cream

Ingredients

• Servings: 1
• 1 1/2 cups milk
• 1 cup coconut cream
• 1/2 cup white sugar
• 2 (1/2 pound) avocados, peeled and pitted
• 3/4 teaspoon lemon juice

Recipe

Preparation Time: 10 mins Ready Time: 13 hrs 10 mins


• puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. pour into a bowl, cover, and refrigerate for several hours until cold. freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
• allow ice cream to soften in refrigerator for 10 minutes before serving.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

cute bunny cupcakes

Ingredients

• Servings: 2
• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/3 cups buttermilk
• 1/2 cup vegetable shortening
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 egg whites
• 2 (16 ounce) packages vanilla frosting, divided
• sweetened flake coconut, or as needed
• 1 drop red food coloring, or as needed
• 12 whole graham cracker squares (4 cookies each)
• 48 miniature semisweet chocolate chips

Recipe

Cook Time: 30 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). line 24 cupcake cups with paper liners.
• whisk flour, sugar, baking powder, and baking soda together in a bowl. beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. pour batter into prepared cupcake cups, filing them 2/3 full.
• bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. let cool.
• divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. use second frosting container to frost cupcakes. cover cupcakes with coconut.
• break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. stick 2 ears into each cupcake. push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.

Bisquick® Bars

Ingredients

• Servings: 1
• 2 cups baking mix (such as bisquick ®)
• 4 eggs, beaten
• 1 (16 ounce) package brown sugar
• 1 cup flaked coconut
• 1 cup chopped pecans

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 9x13-inch baking dish.
• beat baking mix, eggs, and sugar together into a smooth batter. fold coconut and pecans through the batter.
• bake in preheated oven until set in the center, 30 to 35 minutes.

Chocolate Cake Surprise

Ingredients

• Servings: 1
• 2 1/2 cups chopped walnuts
• 1 cup flaked coconut
• 1 (18.25 ounce) package chocolate cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter
• 3/4 cup confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 10x15 inch pan. sprinkle walnuts and coconut evenly over bottom of pan.
• in a large bowl, stir together cake mix and pudding mix. make a well in the center and pour in water, oil, and eggs. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. pour batter into prepared pan. set aside.
• in a saucepan, combine cream cheese and butter. cook over medium heat, stirring occasionally, until melted and smooth. stir in confectioners' sugar. pour cream cheese mixture in rows (lengthwise) over the top of cake mix. using the tip of a knife, swirl the batter to create a marbled effect.
• bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Crazy Fruit Smoothie

Ingredients

• Servings: 1
• 1 1/2 cups crushed ice
• 1 banana, chopped
• 1 kiwi, peeled and chopped
• 1/2 cup chopped strawberries
• 1/2 cup chopped pineapple
• 1/4 cup cream of coconut
• 1 tablespoon coconut flakes for garnish

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend the ice, banana, kiwi, strawberries, pineapple, and cream of coconut in a blender until smooth; pour into a glass and garnish with the coconut flakes to serve.

greek yogurt cheesecake

Ingredients

• Servings: 1
• crust:
• 2 cups chopped almonds
• 1/4 cup coconut oil, melted
• 5 dried figs
• 1 teaspoon sea salt
• cheesecake:
• 2 lemons, juiced
• 2 teaspoons unflavored gelatin
• 2 cups greek yogurt
• 1 (15 ounce) can cream of coconut
• 2/3 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 vanilla bean
• berry topping:
• 2 cups frozen blueberries
• 1 lemon, zested and juiced
• 1 tablespoon honey
• 1 tablespoon arrowroot powder

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 9 hrs 10 mins


• preheat oven to 425 degrees f (220 degrees c). spread almonds a baking sheet.
• bake almonds in the preheated oven until roasted and fragrant, 10 to 15 minutes.
• combine almonds, coconut oil, figs, and sea salt in a food processor; pulse until well combined. press almond mixture into the bottom of a 9-inch springform pan; refrigerate until cooled, at least 30 minutes.
• heat juice from 2 lemons and gelatin in the top of a double boiler over simmering water until gelatin is dissolved, about 5 minutes.
• process yogurt, cream of coconut, 2/3 cup honey, vanilla extract, salt, and vanilla bean together in a food processor until well combined, about 1 minute. drizzle gelatin mixture through the feeding tube of the food processor while it is still running and process until incorporated, about 30 seconds. pour yogurt mixture over the cooled crust; cover with plastic wrap and refrigerate, 8 hours to overnight.
• heat blueberries, zest and juice from 1 lemon, 1 tablespoon honey, and arrowroot powder together in a small saucepan over medium heat until thickened, 5 to 10 minutes. pour mixture into a blender and blend until smooth. pour topping over chilled cheesecake.

shirley's ice box fruit cake

Ingredients

• Servings: 12
• 1 pound chopped pecans
• 1 (15 ounce) package raisins
• 1 (14 ounce) package sweetened flaked coconut
• 1 (13.5 ounce) package graham cracker crumbs
• 1 (4 ounce) jar maraschino cherries, drained and chopped
• 1 (14 ounce) can low-fat sweetened condensed milk (such as eagle brand®)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• line a 9x9-inch dish or decorative container with waxed paper.
• mix pecans, raisins, coconut, graham cracker crumbs, and cherries together in a bowl using your hands; stir in sweetened condensed milk. press mixture into the prepared dish. cover dish with plastic wrap or a tight-fitting lid. refrigerate for 1 day.

coconut curry tofu

Ingredients

• Servings: 6
• 2 bunches green onions
• 1 (14 ounce) can light coconut milk
• 1/4 cup soy sauce, divided
• 1/2 teaspoon brown sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon minced fresh ginger
• 2 teaspoons chile paste
• 1 pound firm tofu, cut into 3/4 inch cubes
• 4 roma (plum) tomatoes, chopped
• 1 yellow bell pepper, thinly sliced
• 4 ounces fresh mushrooms, chopped
• 1/4 cup chopped fresh basil
• 4 cups chopped bok choy
• salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• remove white parts of green onions, and finely chop. chop greens into 2 inch pieces.
• in a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. bring to a boil.
• stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. cover, and cook 5 minutes, stirring occasionally. mix in basil and bok choy. season with salt and remaining soy sauce. continue cooking 5 minutes, or until vegetables are tender but crisp. garnish with remaining green onion.

ambrosia cake

Ingredients

• Servings: 1
• 2/3 cup shortening
• 1 3/4 cups white sugar
• 2 1/2 cups sifted cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup flaked coconut
• 1 1/2 teaspoons vanilla extract
• 5 egg whites
• 1/2 cup white sugar
• 1 1/2 teaspoons cornstarch
• 1 tablespoon butter
• 1 egg yolk, beaten
• 1/3 cup flaked coconut
• 2 tablespoons orange zest
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 1 cup white sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 egg whites
• 1 teaspoon almond extract

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round cake pans.
• in a large bowl, cream together the shortening and 1 3/4 cups sugar until light and fluffy. combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk, beginning and ending with the flour. stir in vanilla and 1 cup coconut. in a separate glass or metal bowl, whip egg whites to soft peaks. fold egg whites into the cake batter. divide the batter evenly between the prepared pans.
• bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. cool cakes in pans over a wire rack. when cakes are cool enough to handle, tap out of the pan to cool completely. spread the citrus coconut filling between the layers, and frost the outside with fluffy white frosting.
• to make the citrus coconut filling: whisk together 1/2 cup sugar and cornstarch in a small saucepan. add butter, coconut, and egg yolk, and cook over medium heat stirring constantly until the butter is melted, and the mixture has thickened. remove from heat, and stir in the orange zest, orange juice and lemon juice.
• to make fluffy white frosting: combine 1 cup sugar with corn syrup and water in a small saucepan over medium heat. bring to a boil, stirring occasionally to dissolve sugar. continue cooking without stirring, until the temperature is 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. in a large glass or metal bowl, whip remaining 2 egg whites until soft peaks form. pour the hot syrup in a thin stream into the egg whites while continuing to whip until thick and glossy. stir in almond extract.

six flavor glaze

Ingredients

• Servings: 0.5
• 1/2 cup white sugar
• 1/4 cup water
• 1/2 teaspoon coconut extract
• 1/2 teaspoon flavored extract
• 1/2 teaspoon butter flavored extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Recipe

• combine sugar, water, extracts, and flavorings in a saucepan. bring to a boil, stirring until sugar is dissolved. spoon hot glaze over cake.

coconut shrimp i

Ingredients

• Servings: 6
• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• in medium bowl, combine egg, 1/2 cup flour, and baking powder. place 1/4 cup flour and coconut in two separate bowls.
• hold shrimp by tail, and dredge in flour, shaking off excess flour. dip in egg/ batter; allow excess to drip off. roll shrimp in coconut, and place on a baking sheet lined with wax paper. refrigerate for 30 minutes. meanwhile, heat oil to 350 degrees f (175 degrees c) in a deep-fryer.
• fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. using tongs, remove shrimp to paper towels to drain. serve warm with your favorite dipping sauce.

Watergate Cake Ii

Ingredients

• Servings: 9
• 1 (18.25 ounce) package white cake mix
• 3 eggs
• 3/4 cup vegetable oil
• 1 cup lemon-lime flavored carbonated beverage
• 1 (3 ounce) package instant pistachio pudding mix
• 3/4 cup flaked coconut
• 3/4 cup chopped pecans
• 2 (1.3 ounce) envelopes whipped topping mix
• 1 1/2 cups milk
• 1 (3 ounce) package instant pistachio pudding mix
• 3/4 cup chopped walnuts
• 3/4 cup flaked coconut

Recipe

• mix cake mix, oil, eggs, soda drink, and 1 package pudding well, about 5 minutes. fold in coconut and nuts. pour into greased and floured 9 x 13 inch pan.
• bake at 350 degrees f (175 degrees c) for 45 minutes. cool.
• to make icing: combine dream whip, milk, and 1 package pudding. beat until thick. spread over cake. sprinkle nuts and coconut on top.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Canadian Butter Tarts

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 cup shortening
• 1/2 teaspoon salt
• 5 tablespoons ice water
• 1 cup packed brown sugar
• 1 egg
• 1/2 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1 tablespoon hot water
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts
• 1/2 cup raisins

Recipe

• fill a cup with ice and water. sift the flour and salt into a bowl. cut in the shortening to make pea-size pieces. add the tablespoons of ice water from the cup until dough holds together. form the dough into a ball. the dough is now complete. put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
• roll the dough between two sheets of waxed paper. cut the shells using a large glass or your smallest pot. you should have about 12 shells when finished. put these shells into a greased muffin or tart pan.
• preheat oven to 350 degrees f (175 degrees c)
• put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. remove from oven and set temperature to 450 degrees f (230 degrees c).
• fill the bottom of each tart shell with about 10 raisins each.
• whisk together sugar, egg, butter, vanilla and hot water. add coconut and walnuts. pour mixture into tart shells, filling 2/3 full and no more.
• bake in 450 degrees f (230 degrees c) oven for 10-12 minutes or until golden brown. let cool before attempting to remove. makes 12 tarts.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

coconut bread pudding from silk®

Ingredients

• Servings: 12
• 3/4 cup brown sugar or dark brown sugar
• 3 cups silk® original or vanilla coconutmilk
• 4 eggs or equivalent egg substitute
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 tablespoons coconut extract
• 1/4 cup coconut or dark (optional)
• 2 cups flaked coconut (sweetened or unsweetened), divided
• 1 (1 pound) loaf whole grain bread, cut into 1-inch cubes

Recipe

• preheat oven to 325 degrees f.
• coat a 9x13 pan with cooking spray.
• in a large bowl, whisk together sugar, silk, eggs, (or egg substitute), spices, salt, coconut extract and , if using.
• stir in 1 1/2 cups flaked coconut.
• gently stir in bread cubes until evenly coated.
• spoon mixture into prepared pan, cover with plastic wrap and let sit for 30 minutes.
• place pan on a cookie sheet and bake for 25 minutes.
• sprinkle with remaining 1/2 cup flaked coconut and bake for an additional 25 minutes, or until center springs back.
• serve warm.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

thai-style chicken with noodles

Ingredients

• Servings: 6
• 1 tablespoon dark sesame oil
• 1 tablespoon vegetable oil
• 1 cup (1 small) chopped onion
• 1 teaspoon minced fresh ginger root
• 1 fresh red chile pepper, seeded and chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon dark soy sauce
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh cilantro
• 1 (10 ounce) can coconut milk
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 (12 ounce) package dried rice noodles
• 1 tablespoon heavy cream
• 1 lime, cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat the sesame oil and vegetable oil in a large wok over high heat. fry the onion, ginger and chile pepper, stirring constantly until onion is tender. add chicken strips, lime juice, soy sauce, basil and cilantro. cook, stirring constantly until chicken pieces are golden and cooked through. pour in the coconut milk, and bring to a boil. stir together the cornstarch and water; stir into the sauce. let simmer for 10 minutes, or until thickened.
• meanwhile, soak noodles in hot water for 3 minutes. bring a large pot of water to a boil. add soaked noodles, and cook for 3 minutes, or until tender; drain.
• serve the chicken mixture over noodles, and garnish with a twist of lime and a drizzle of cream.

Raspberry Coconut Poke Cake

Ingredients

• Servings: 16
• 1 (15.25 ounce) package white cake mix (such as pillsbury®)
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 (10 ounce) jar raspberry preserves
• 1 (8 ounce) container frozen whipped topping (such as cool whip®), thawed
• 1 (3.5 ounce) package sweetened flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• mix cake mix, water, oil, and eggs together in a bowl until batter is smooth; beat with an electric mixer for 2 minutes. pour batter into the prepared baking dish.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. poke holes into the cake using the handle of a clean wooden spoon.
• drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. refrigerate cake until cool, about 1 hour.
• spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
• spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.

david's favorite football dip

Ingredients

• Servings: 8
• 1 pound ground turkey
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (28 ounce) can vegetarian baked beans
• 1 (16 ounce) can vegetarian refried beans
• 1 tablespoon coconut oil
• 1 cup salsa
• 1/2 cup taco seasoning mix
• 2 tablespoons ranch dressing
• 2 teaspoons soy sauce
• 2 teaspoons liquid smoke flavoring
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a large skillet over medium-high heat. cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; add onion and bell pepper. cover skillet and simmer until onion is softened, about 5 more minutes. transfer turkey mixture to a bowl.
• stir baked beans, refried beans, and coconut oil together in the same skillet used for turkey mixture; cook and stir over medium heat until beans are heated through, 5 to 7 minutes. mix salsa, taco seasoning, ranch dressing, soy sauce, and liquid smoke into bean mixture and sprinkle with cheddar cheese and mozzarella cheese. cover skillet and cook until cheeses melts, 3 to 5 minutes.
• mix bean mixture into ground turkey mixture and stir well; season with salt and pepper.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

coconut shrimp i

Ingredients

• Servings: 6
• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 3 cups oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• in medium bowl, combine egg, 1/2 cup flour, and baking powder. place 1/4 cup flour and coconut in two separate bowls.
• hold shrimp by tail, and dredge in flour, shaking off excess flour. dip in egg/ batter; allow excess to drip off. roll shrimp in coconut, and place on a baking sheet lined with wax paper. refrigerate for 30 minutes. meanwhile, heat oil to 350 degrees f (175 degrees c) in a deep-fryer.
• fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. using tongs, remove shrimp to paper towels to drain. serve warm with your favorite dipping sauce.

Easy Apple Pie Coffee Cake

Ingredients

• Servings: 8
• cake:
• 3 eggs
• 1 banana, cut into chunks
• 1 (18.25 ounce) package yellow cake mix
• 1 (15.25 ounce) can apple pie filling, or more to taste
• marbled spice:
• 3/4 cup brown sugar
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans
• 1 tablespoon ground cinnamon
• icing:
• 3/4 cup confectioners' sugar
• 5 teaspoons milk

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• beat eggs and banana together in a bowl until smooth. add cake mix and apple pie filling to eggs; beat until batter is combined. pour batter into prepared baking dish.
• stir brown sugar, coconut, pecans, and cinnamon together in a bowl; sprinkle over batter in the baking dish. swirl coconut mixture into batter using a knife or toothpick.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 60 minutes.
• whisk confectioners' sugar and milk together in a bowl until icing is smooth. drizzle icing over the top of the hot cake. cool cake in the baking dish to room temperature, cover the dish with plastic wrap, and refrigerate until cold.

raspberry swirl cookies

Ingredients

• Servings: 32
• 1/2 cup flaked coconut
• 1/4 cup walnuts
• 1/2 cup raspberry jam
• 1 (18 ounce) package refrigerated dough
• 3/4 cup confectioners' sugar
• 1 3/4 tablespoons water
• 1/2 teaspoon almond extract

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). spread coconut and walnuts a baking sheet.
• bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. remove from oven and finely chop walnuts.
• combine raspberry jam, coconut, and walnuts together in a bowl.
• divide cookie dough in half. roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. spread half the jam mixture over rolled dough to within 1/2 inch of the edges. carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. repeat with remaining dough and jam mixture. wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c). remove plastic wrap from rolls.
• cut dough into 1/4-inch thick slices and arrange on a baking sheet.
• bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. cool cookies for 1 minute on the baking sheet and transfer to wire racks.
• whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.

whole wheat vegan drop biscuits

Ingredients

• Servings: 10
• 2 cups whole wheat flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons vegan butter
• 2 tablespoons coconut oil
• 1 cup almond milk

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an oven to 450 degrees f (230 degrees c).
• mix flour, baking powder, and salt together in a bowl. cut vegan butter and coconut oil into flour mixture using a fork until crumbly; stir in almond milk until just combined. drop batter an ungreased baking sheet.
• bake in the preheated oven until biscuits are soft and lightly browned, 10 to 12 minutes.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

pecan coconut chocolate chip cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter-flavored shortening
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened flaked coconut
• 1 cup chopped pecans
• 3/4 cup semisweet chocolate chips
• 3/4 cup white chocolate chips

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine flour, baking soda, and salt in a bowl. beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
• scoop up dough by spoonfuls and roll into 1-inch balls. place balls 2 inches apart ungreased baking sheets. flatten dough balls slightly.
• bake in preheated oven until golden brown, 10 to 12 minutes. allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Coconut Key Lime Ice Pops

Ingredients

• Servings: 8
• 1 avocado, peeled and pitted
• 1/2 cup coconut milk
• 1/4 cup agave nectar
• 1/4 cup lime juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• blend avocado, coconut milk, agave nectar, lime juice, vanilla extract, and salt in a blender until smooth, about 1 minute. pour mixture into ice pop molds and freeze until solid, 2 to 3 hours.

pina colada cheesecake

Ingredients

• Servings: 10
• 1 1/4 cups vanilla wafer crumbs
• 1 cup flaked coconut, toasted
• 1/2 cup butter or margarine, melted
• 1 (6 ounce) can dole® pineapple juice
• 1 (.25 ounce) envelope unflavored gelatin
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 1/4 cup dark jamaican *
• 3/4 teaspoon coconut or vanilla extract
• 2 cups frozen non-dairy whipped topping, thawed
• 1 (20 ounce) can dole® crushed pineapple
• 1 tablespoon cornstarch
• 2 tablespoons sugar
• toasted flaked coconut (optional)

Recipe

Preparation Time: 30 mins Ready Time: 6 hrs 30 mins


• combine crumbs, coconut and butter in medium bowl. press mixture on bottom and sides of 8 or 9-inch springform pan. chill.
• pour juice into small saucepan. sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. cook and stir over medium heat until gelatin dissolves; remove from heat. set aside.
• beat together cream cheese and 3/4 cup sugar in large bowl until smooth. beat in gelatin mixture until well blended. beat in and coconut extract until smooth and blended. gently fold in whipped topping. spoon into prepared crust. chill 6 hours or overnight until set.
• combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. cook and stir over medium heat until mixture boils and slightly thickens. chill. spoon over top of cheesecake before serving. garnish with additional toasted coconut, if desired.

Healthy Popcorn Treat

Ingredients

• Servings: 6
• 3 tablespoons coconut oil
• 3/4 cup popcorn kernels
• 2 tablespoons honey, or more to taste
• salt to taste
• 1 pinch ground cinnamon, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat coconut oil in a large pot over high heat. drop 3 popcorn kernels into the hot oil and place a lid on the pot; cook until 1 kernel has popped. remove the lid and pour in the remaining popcorn. return the lid to the pot and cook popcorn, shaking pot back and forth over burner, until there are 1 to 2 seconds between pops, about 5 minutes.
• quickly transfer popcorn to a large bowl; evenly drizzle honey over popcorn. add salt and cinnamon; toss popcorn with your hands to coat evenly.

easter bunny 'butt' cake

Ingredients

• Servings: 11
• 1 (15.25 ounce) package yellow cake mix (such as duncan hines®)
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 pound flaked coconut, or more as needed, divided
• 3 drops red food coloring, or as needed
• 3 drops green food coloring, or as needed
• 2 marshmallows, halved lengthwise
• 1 (16 ounce) container ready-to-use pink frosting, or more as needed
• 3 tablespoons ready-to-use white frosting, or as needed
• 1 pink fruit rolls (such as general mills® fruit roll-ups)
• pink paper bunny ears

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 3 muffin cups. grease and flour an oven-proof glass or ceramic bowl.
• beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. increase mixer speed to medium and beat until batter is smooth, about 2 minutes. fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
• bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
• bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. transfer cooled cake to a serving platter.
• place 2/3 of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. repeat process until coconut is your desired shade of pink.
• measure out about 1/2 cup of remaining coconut and place in a bowl. pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. repeat process until coconut is your desired shade of green.
• secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
• spread pink frosting over cake and "feet", excluding the "tail." cover pink frosting with pink coconut. spread white frosting over the "tail" and cover with reserved white coconut.
• cut fruit roll to form 2 small ovals and 6 smaller circles. using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. sprinkle green coconut around the cake to resemble grass.

shaggy's hana bay frootie joy

Ingredients

• Servings: 2
• 4 fluid ounces
• 1 cup fresh coconut-pineapple juice
• 4 cubes ice

Recipe

Preparation Time: 1 min Ready Time: 1 min


• fill 2 tall glasses half full with ice. pour 2 ounces of in each. fill the glasses with fresh coconut-pineapple juice. stir and enjoy the sunset.

Julie's Pistachio Delight

Ingredients

• Servings: 2
• 4 cups milk
• 2 (3 ounce) packages instant pistachio pudding mix
• 1 (8 ounce) can pineapple tidbits, drained
• 1 cup chopped walnuts
• 1 cup mini marshmallows
• 1/2 cup shredded coconut
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• stir milk and pudding mix together in a large bowl. chill until set, about 1 hour. stir pineapple tidbits, walnuts, marshmallows, and coconut into pudding. spread pudding mixture into prepared graham cracker crusts.

gluten-free coconut lime cookies

Ingredients

• Servings: 12
• 1/4 cup white sugar
• 2 tablespoons vegetable oil
• 1 large egg
• 1/2 cup gluten-free all purpose baking flour
• 1/4 cup shredded unsweetened coconut
• 1 teaspoon grated lime zest
• 1/4 teaspoon baking powder
• 1/2 cup confectioners' sugar
• 1 tablespoon lime juice

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• beat white sugar, oil, and egg together in a bowl using an electric mixer until creamy and smooth.
• whisk flour, coconut, lime zest, and baking powder together in a separate bowl; stir into creamed mixture until dough is just combined. drop dough by spoonfuls the prepared baking sheet.
• bake in the preheated oven until cookies are golden around the edges, about 8 minutes. transfer cookies to a wire rack to cool.
• whisk confectioners' sugar and lime juice together in a bowl until smooth; spread over each cookie.

oatmeal chia seed cookies

Ingredients

• Servings: 12
• 2 cups rolled oats
• 1 cup brown sugar
• 2/3 cup whole wheat flour
• 2 tablespoons chia seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup applesauce
• 3 tablespoons coconut oil
• 1 cup dried cranberries
• 1/2 cup chocolate chips (optional)
• 1/4 cup shredded unsweetened coconut (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl. stir applesauce and coconut oil into oat mixture until dough is evenly mixed. fold cranberries, chocolate chips, and coconut into dough. spoon dough the prepared baking sheet.
• bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

bushwacker

Ingredients

• Servings: 1
• 2 fluid ounces coffee flavored liqueur
• 2 fluid ounces coconut
• 2 fluid ounces irish cream liqueur
• 2 fluid ounces
• 2 fluid ounces amaretto liqueur
• 2 fluid ounces cream of coconut
• 1 pinch ground nutmeg

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• in a one-quart blender half filled with ice, combine coffee liqueur, , irish cream, , amaretto and coconut cream. blend until smooth. pour into cup and sprinkle a little nutmeg on top and enjoy a little taste of the islands.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

tropical paradise pancakes

Ingredients

• Servings: 4
• 2 cups buttermilk pancake mix
• 1 1/2 cups orange juice
• 1 (8 ounce) can crushed pineapple, drained
• 1 large banana, sliced
• 1/4 cup chopped pecans
• 1/4 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• whisk together the pancake mix and orange juice; the batter will be lumpy. stir in the pineapple, banana, pecans, and coconut.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle, and cook until form and the edges are dry. flip, and cook until browned on the other side. repeat with remaining batter.

Pudding And Cream-filled Strawberries

Ingredients

• Servings: 36
• 1 cup milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 cups frozen whipped topping, thawed
• 1/4 teaspoon coconut extract
• 2 pounds whole strawberries, stems removed

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. fold in whipped topping and coconut extract. chill in refrigerator.
• use a straw to poke a hole in each strawberry, from top to bottom.
• transfer pudding mixture to a piping bag fitted with a star tip. cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. refrigerate before serving.

Zucchini Cupcakes With Cream Cheese Frosting

Ingredients

• Servings: 24
• 1 1/3 cups all-purpose flour
• 2/3 cup whole-wheat pastry flour
• 2 tablespoons baking powder
• 1 tablespoon ground cinnamon
• 2 cups white sugar
• 1 cup coconut oil
• 3 eggs
• 1 tablespoon vanilla extract
• 2 cups shredded zucchini
• 1 cup chopped walnuts
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups, or line with paper muffin liners.
• sift all-purpose flour, whole-wheat flour, baking powder, and cinnamon together in a bowl.
• beat sugar, coconut oil, eggs, and vanilla extract together in a large bowl with an electric mixer on medium speed until smooth, about 4 minutes; fold in zucchini and walnuts. stir flour mixture into egg mixture until batter is well mixed. fill prepared muffin cups with batter about half full.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool in the pans for 15 minutes before removing to cool completely on a wire rack.
• beat cream cheese and butter together with an electric mixer in a bowl until smooth. gradually beat confectioners' sugar into cheese mixture until frosting is light and fluffy. spread frosting over completely cooled cupcakes.

mom's ranger cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 cup brown sugar
• 1 cup white sugar
• 2 large eggs
• 1 3/4 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 1/2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 3/4 cups rolled oats
• 1 3/4 cups corn flake cereal
• 1/2 cup flaked coconut

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c).
• beat butter, brown sugar, and white sugar together in a bowl until creamy.
• beat in eggs and vanilla extract until smooth.
• in a separate bowl, whisk together both amounts of flour, salt, baking soda, and baking powder. mix flour mixture into the liquid ingredients.
• gently mix rolled oats, corn flakes, and coconut into the dough until thoroughly combined.
• drop the dough by tablespoons baking sheets.
• bake in the preheated oven until the cookies are light golden brown, 10 to 12 minutes.
• cool in the pans for 10 minutes before removing to cool completely on a wire rack.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Banana Nut Coconut Cake

Ingredients

• Servings: 1
• banana nut coconut cake:
• 1 1/2 cups white sugar
• 1/2 cup butter, softened
• 2 eggs
• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded coconut
• banana nut frosting:
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 ripe banana, mashed
• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 2 hrs 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9-inch round cake pans or one 9x13-inch pan.
• in a medium bowl, cream together white sugar and 1/2 cup butter. mix in eggs and 3 mashed bananas.
• sift together flour and baking soda in a separate bowl. add to the creamed mixture alternately with buttermilk, mixing well after each addition. blend in 1 teaspoon vanilla extract. fold in 1 cup of pecans and 1 cup coconut. pour batter into prepared pans.
• bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. cool completely on wire racks.
• to make frosting: cream together 1/2 cup butter and confectioners' sugar until light and fluffy. mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

paleo berry compote/cobbler

Ingredients

• Servings: 4
• 2 cups mixed fresh berries
• 1 teaspoon water (optional)
• 1/2 cup coconut milk
• 1 tablespoon ground cinnamon
• 1/2 cup almond meal

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• place berries in a saucepan over medium heat. cover saucepan and cook until berries soften and begin to break apart, about 5 minutes. if berries look dry when cooking, add 1 teaspoon of water to the saucepan. remove from heat.
• whisk coconut milk and cinnamon together in a bowl.
• transfer berries to a bowl; pour coconut milk mixture over berries and sprinkle almond meal on top.

thai-style steamed tapioca cake

Ingredients

• Servings: 8
• 1 cup white sugar
• 1/4 cup coconut cream
• 1 tablespoon cornstarch
• 4 1/2 cups grated, peeled yucca root (tapioca root)
• 1 cup water
• 2 cups flaked coconut, divided
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• mix the sugar, coconut cream, and cornstarch together in a bowl until the sugar dissolves completely. add the grated cassava, water, and about 1/3 of the grated coconut; mix well.
• toss the remaining coconut with the salt in a separate bowl; set aside.
• bring a couple inches of water to boil in a wok or large pot. arrange 8 1-cup ramekins into a large steamer insert and place over the boiling water for 3 minutes. remove the insert and spoon the cassava mixture into the heated ramekins to fill. sprinkle a portion of the coconut over the top of each cake.
• steam the cakes over the boiling water until cooked through, 15 to 20 minutes. depending on the size of your steamer, you may need to do this in multiple batches. make sure you have enough water to continually boil, if this is the case.