Coconut Cream Cake

 

Coconut Cream Cake

This is a recipe I have been waiting to create.   Easter will be a perfect occasion. 
Ingredients
Filling
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon table salt
4 large egg yolks
1 cup half-and-half
1 cup coconut milk
1 cup sweetened flaked coconut
3 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
Cake Layers
1 cup butter, softened
2 cups sugar
4 large eggs
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup milk
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Shortening (for greasing pans)
1 cup heavy cream
Fluffy Coconut Frosting
Garnish 
Toasted coconut shavings

Directions:
Prepare Filling: Whisk together first 3 ingredients in a heavy saucepan. Whisk egg yolks and next 2 ingredients in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble. Cook, whisking constantly, 1 more minute; remove from heat.

Whisk flaked coconut and next 3 ingredients into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

Meanwhile, prepare Cake Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 cups sugar, beating until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition.

Stir together cake flour and next 2 ingredients in a bowl. Stir together milk and 1/2 cup coconut milk in a measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract. Spoon 

batter into 2 greased (with shortening) and floured 9-inch cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

Beat 1 cup heavy cream at high speed with an electric mixer until stiff peaks form. Gently fold whipped cream into chilled Filling.

Assemble cake: Split each layer in half horizontally with a serrated knife to make 4 layers. Place 1 layer, cut side up, on a serving platter; spread with 1 1/3 cups Filling. Repeat with remaining Cake Layers  and Filling, ending with a Cake Layer, cut side down. Spread top and sides of cake with Fluffy Coconut Frosting.

Nürnberger Lebkuchen

Nürnberger Lebkuchen

Nürnberger lebkuchen or gingerbread has been around since the 14th century when Nürnberg was a rich city with good trade associations. You can make Nürnberger lebkuchen in your home without any special German ingredients. You can use thin oblaten that look like Catholic communion wafers and can be purchased at a German deli or use parchment paper.  These soft, spicy cookies keep for several weeks.

"The Spruce Eats"

Ingredients
For the Cookie:
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) sugar
4 large eggs
3 cups (360 grams) all-purpose flour
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground allspice
1/16 teaspoon ground nutmeg
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground anise seed
2 tablespoons (12 grams) cocoa powder
1 1/2 teaspoons double-acting baking powder
1 cup (225 milliliters) milk
1 3/4 cups (150 grams) almonds, ground
1/2 cup candied lemon peel, chopped
1 tablespoon rum, or orange liqueur
1/2 cup raisins, soaked in rum and chopped
1/4 cup shredded coconut
32 oblaten (baking wafers, 3-inch size)

Glaze:
1/2 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla
1 to 2 tablespoons rum, or liqueur
1/2 cup confectioners' sugar

Directions:

Make the Cookies 
Gather the ingredients. Preheat oven to 375 F. 

Cream together the butter, sugar, and eggs until light and fluffy.

Mix in the flour, spices, cocoa powder, and baking powder, alternating with milk. Note that you can use prepared lebkuchen                           

Fold in the nuts and lemon peel.                                                          

Stir in the rum, followed by the raisins and coconut.                       

Place the oblaten on parchment-lined baking sheets. Drop about 3 tablespoons of cookie dough onto the wafer and smooth to the edges. If you are not using the oblaten, draw 3-inch diameter circles on parchment paper using a cup or biscuit cutter as a template. Drop about 3 tablespoons cookie dough into the center of each circle.
                                                                                                               In both cases, use the back of a spoon to fill out each circle, slightly mounding the dough toward the center.

Bake for 15 to 20 minutes. Turn down oven to 350 F if cookies are browning too much.
Let cool for a few minutes, then remove to a cookie or cake rack.               

Make the Glaze                                                                                 Gather the ingredients.

While the cookies are baking, make the glaze. The glaze is to be applied while the cookies are still warm. Place the sugar and water in a small saucepan on the stove. Bring to a boil and boil for a few minutes.
Add the vanilla and 1 to 2 tablespoons rum or liqueur. Sift confectioners' sugar over the hot sugar syrup and stir.

Using a pastry brush, brush the warm glaze over the warm cookies. Let dry completely.
Tip
Dry glazed cookies for a day (so the cookie stays a bit crunchy) then store in an airtight container or freeze.

Sugar Free Carrot Cake ~ Cream Cheese Frosting

Sugar Free Carrot Cake

Ingredients:
1 cup oil
1/2 to 3/4 cup honey
3 eggs
1 20oz. can crushed pineapple, drained
2 cups carrots, grated
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda

1 cup coconut
½ cup walnuts
Raisins

Directions:
Pre-heat oven to 350 F.  Grease and flour two cake pans.

Combine dry ingredients (flour, cinnamon and baking soda) in a medium bowl.

Combine oil, honey, eggs, pineapple in a large bowl.

Mix dry ingredients and any remaining items into the “wet” bowl.

Pour into cake pans.

Bake at 350 F for 45 mins.

Cream Cheese Frosting

Our best cream cheese frosting, this recipe is perfect for layer cakes, cupcakes, and sheet cakes. Yield: 4 cups

Ingredients

1/2 cup butter or margarine, softened
11 ounces cream cheese, softened (about a block and a half)
1 (16-ounce) package powdered sugar
1 1/2 teaspoons vanilla extract

Directions                                                                                

Beat butter and cream cheese at medium speed with an electric mixer until creamy.        

Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth.

Grilled Kiwi Parfait ~ Coconut-Cashew Granola

Grilled Kiwi Parfait

When it comes to grilling fruit, kiwi is often not considered. This recipe should change that. When grilled, kiwi’s bright green flesh caramelizes and becomes dense with flavour. Paired with thick yogurt and a tropical take on granola, this parfait is parfait for any time. Serving the kiwi warm is optional. You could grill the fruit and assemble the parfaits up to an hour before they are served. Keep them in the fridge until you are ready to serve them.    Serves 6

Ingredients:
3 kiwis, peeled and halved lengthwise
2 tsp (10 mL) vegetable oil
1 tsp (5 mL) lime zest
3 cups (750 mL) thick greek yogurt or skyr
2 cups (500 mL) Coconut-Cashew Granola (recipe below)
2 tbsp (30 mL) honey

Directions:
Preheat grill to medium-high heat.

In a bowl, mix kiwis and oil until evenly coated. Place on grill, cut-side down, until charred and tender, about 2 minutes. Flip and repeat. Remove kiwis from grill and let cool slightly, about 5 minutes.

Cut each kiwi half into ½-inch (1-cm) slices widthwise so that the slices are shaped like half moons.

Mix lime zest with yogurt then divide into 6 jars or glasses. Divide granola on top of yogurt, then arrange kiwi slices on top of granola. Drizzle honey over each parfait and serve.
Serves 6

Coconut-Cashew Granola
There is something extremely satisfying about the crunch of granola. Coconut, cashews and black sesame seeds give a tropical flair to this recipe. Use it in the Grilled Kiwi Parfait or sprinkle it onto your yogurt or fruit salad in the morning. It will keep well on your shelf for a few weeks.

Ingredients:
1 cup (250 mL) large flaked oats
½ cup (125 mL) raw unsalted cashews, roughly chopped
½ cup (125 mL) sweetened desiccated coconut
2 tbsp (30 mL) black sesame seeds
¼ cup (60 mL) coconut oil (at room temperature)
½ tsp (2 mL) cinnamon
½ tsp (2 mL) kosher salt
1 tbsp (15 mL) honey

Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, mix all the ingredients until well combined. Pour mixture onto prepared baking sheet and bake until golden brown, about 15 minutes. Remove from oven and let cool completely.
Makes 2 cups (500 mL)

Homemade Samoa Bars

Samoa Bars

A copy of the Girl Scout cookie

Ingredients:
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

Topping:
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Directions:

Cookie Base:
Preheat oven to 350F.
Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together.
Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned.
Cool completely on a wire rack before topping.

Spread coconut onto a baking sheet covered with parchment paper. Bake at 350 degrees for about 5 minutes, or until lightly toasted.  Set aside to cool.

When crust is cool, put water, butter and caramels into a medium sized pot on medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.

Add about 1 1/2 cups of the toasted coconut and mix together.

Spread caramel mixture evenly over shortbread, pressing it into an even layer.

Sprinkle remaining toasted coconut over the caramel mixture and press into the caramel.

Allow caramel to fully cool, about an hour.

Remove from pan and cut into 16 bars.

Melt about 5 oz of chocolate chips in a small bowl in the microwave, heating in 30 second increments until melted.

Dip the bottoms of each bar into the chocolate, then wipe excess of on the side of the bowl. You don’t want it to be a real thick layer of chocolate, just a light coating. Places bars on parchment paper to dry.

Melt remaining chocolate chips and drizzle it over the tops of the bars.

Allow chocolate to cool and harden.  Cut into 16 pieces.

Grilled Chicken With Coconut-Rice And Chili-Lime Sauce

Grilled Chicken With Coconut 

Rice And Chili-Lime Sauce.

Ingredients:
3 small white onions
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
5 large garlic cloves, smashed
1 tablespoon plus 1 teaspoon kosher salt, divided, plus more
1 (3- to 4-pound) whole chicken, skin scored at 1-inch intervals, cut into 4 pieces
1 (13.5-ounce) can coconut milk
1 small tomato, chopped
2 tablespoons plus 2 teaspoons finely chopped red Fresno chiles (from 2 large chiles), divided
2 teaspoons fresh lime juice
1/2 teaspoon granulated sugar
1 cup uncooked jasmine rice
1 cup water
Lime wedges, for serving

Directions:

Coarsely chop 2 of the onions to equal about 2 cups. Thinly slice remaining onion to equal 1 cup; set onion slices aside. Reserve any remaining onion for another use.

Place chopped onion, lemon juice, vinegar, and garlic in a blender. Process on low speed, gradually increasing speed until mixture is smooth, about 15 seconds. Stir 1 tablespoon salt into onion marinade. Transfer to a large ziplock plastic bag. Add chicken pieces to bag; seal bag, and toss to coat. Chill at least 12 hours or up to 24 hours.

Place unopened can of coconut milk in refrigerator for 15 minutes to let coconut cream thicken. Open can and spoon off thickened coconut cream (about 1 cup) from top of can, and transfer to a small saucepan. Reserve remaining coconut milk (about 2/3 cup) for rice. Place onion slices in pan with coconut cream; add tomato and 2 tablespoons chopped chiles. Bring to a boil over medium, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Remove from heat and let cool slightly. Pour mixture into blender; process until smooth, about 15 seconds. Transfer to a small serving bowl, and stir in lime juice, sugar, and remaining 2 teaspoons chopped chiles. Spoon 1/3 cup coconut-chile sauce into a small bowl, and reserve for brushing.

Place rice in a bowl and, using fingers to agitate rice, rinse under cold running water. Pour off water as it becomes opaque, and continue rinsing until water is no longer cloudy, 3 or 4 times; drain. Bring rice, 1 cup water, remaining 1 teaspoon salt, and reserved 2/3 cup coconut milk to a boil in a medium saucepan over medium-high, stirring occasionally. Cover, reduce heat to low, and simmer until liquid is absorbed, about 10 minutes. Remove from heat, and let stand, covered, until rice is tender, about 15 minutes. Fluff with a fork.

While rice stands, preheat grill. Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and push to one side. Adjust vents as needed to maintain an internal temperature of 400°F to 450°F. (If using a gas grill, preheat to medium-high [400°F to 450°F] on one side.)

Remove chicken from marinade; discard marinade. Pat chicken dry, and season with a pinch of salt. Place chicken on oiled grates over side without coals (or unlit side of gas grill). Grill, covered, turning and brushing with reserved 1/3 cup coconut-chile sauce occasionally, until a thermometer inserted in thickest portion of chicken registers 165°F and skin is crispy and charred in spots, 35 to 45 minutes. Transfer chicken to a platter. If desired, season chicken with salt to taste. Serve grilled chicken with coconut rice, lime wedges, and remaining coconut-chile sauce.

Baked Coconut Shrimp

Baked Coconut Shrimp

Ingredients:

1 pound large shrimp, peeled and deveined

⅓ cup cornstarch

1 teaspoon salt

¾ teaspoon cayenne pepper

2 cups flaked sweetened coconut

3 egg whites, beaten until foamy

Directions:

Preheat an oven to 400 degrees F (200 degrees C). 

Lightly coat a baking sheet with cooking spray.

Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.  

Bake the shrimp until they are bright pink and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp half through.

Coconut Pie

Coconut Pie!

Magically makes it's own crust!   
Ingredients:
1/2 cup Bisquick
3/4 cup sugar
4 eggs
2 cup milk
1 cup flaked coconut
1 tsp. vanilla
1 TBS. butter, softened

Directions:
Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.

Tip: One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

Fresh Apple Cake

Fresh Apple Cake

Ingredients:

Cake:

Butter, for greasing pan

2 cups of sugar

3 eggs

1 1/2 cups vegetable oil

1/4 cup orange juice

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

3 cups peeled and finely chopped apples

1 cup shredded coconut

1 cup chopped pecans

Sauce:

1/2 cup (1 stick) butter

1 cup of sugar

1/2 cup buttermilk

1/2 teaspoon baking soda

Directions:

Preheat the oven to 325 degrees F. Generously grease a tube pan.

Cake: 

in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon, and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Sauce:  Make shortly before the cake is done. 

Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

Coconut And Sweet Potato Muffins With Ginger, Turmeric, Cinnamon And Maple Syrup

Anti-Inflammatory Coconut and Sweet 

Potato Muffins with Ginger, Turmeric, 

Cinnamon, and Maple Syrup

The idea that delicious baked goods can also be a healthy snack is extremely satisfying.  Try to avoid the traditional inflammatory ingredients like processed grains, refined sugars, vegetable oils, and trans fat.

If you're able to replace them with anti-inflammatory ingredients that are rich in nutrients, you will end up with a healthy and tasty snack.

The recipe below contains a large amount of sweet potatoes or yams, which are very nutritious and a great source of antioxidants, vitamins, and minerals.

According to the San Diego-based nutritionist Laura Flores:

"Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids. 

Plus, they're fat-free, relatively low in sodium and have fewer calories than white potatoes — although they do have more sugar."

Also, "due to the color-pigmented vitamins, sweet potatoes are high in anti-inflammatory benefits."

Flores explains:

"Sweet potatoes — unlike other starchy foods that elevate blood sugar rapidly after [they're consumed] due to their metabolism into sugar — will help steady the levels of blood sugar."

On the other hand, coconut flour is a healthy substitute for regular flour that regulates cholesterol, while turmeric and ginger fight inflammation, lower cancer risk, fight bacteria, and prevent viruses.

Coconut milk contains healthy medium-chain fatty acids that can increase metabolism and support weight loss.

It is also abundant in vitamins and minerals, like vitamins C, E, and B-complex, iron, selenium, calcium, magnesium, and phosphorus.

Now, here is how to make healthy and delicious plant-based muffins:

Ingredients:
1 small organic sweet potato, roasted
¾ cup organic coconut milk
2 tbsp. organic olive oil
3 tbsp. ground flaxseed in ½ cup of water
1 cup organic brown rice flour
¼ cup organic coconut flour
½ cup pure maple syrup or unpasteurized honey
1 tbsp. aluminum-free baking powder
½ tsp. Himalayan salt
⅛ tsp ground nutmeg
1 tsp ground turmeric
⅛ tsp ground cloves
1 tbsp. Ground cinnamon
1 tsp ground ginger
Directions:

Preheat the oven to 400F. 

Make several holes in the skin of the sweet potato using a skewer, and place it on a baking tray. 

Cook for an hour. When cool, cut the sweet potato in half, scoop out the insides, and put them in a large bowl.

Add flaxseed, coconut milk, olive oil, and maple syrup. Mix the dry ingredients in another bowl, and add them to the previous mixture.

Grease a muffin tray with coconut oil, pour the batter evenly, and cook for about half an hour. 

Next step, enjoy!

Coconut Pie

Coconut pie 

1/2 cup Bisquick
3/4 cup sugar
4 eggs
2 cup milk
1 cup flaked coconut
1 tsp. vanilla
1 TBS. butter, softened

Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.

Tip: One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

Impossible Coconut Cream Pie

Impossible Coconut Cream Pie

Ingredients:

Crust

1 cup flour

1/3 cup vegetable oil

1/2 teaspoon salt

3 Tablespoons water

Filling

2 eggs

1/4 cup+ 2 tablespoons sugar

1/4 cup flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

2 tablespoons (1/2 stick) melted butter*

   1/2 stick is 4 tablespoons ?????

3 1/2 oz. sweetened flaked coconut

Directions:

Grease a 9 inch pie plate and set aside.  

Crust

Combine the flour, oil, salt and water in a bowl and mix to combine.  Generously flour a clean surface and roll the crust out to fit your pie plate.  Carefully place the crust in the pie plate and set aside.

Filling:

Preheat the oven to 350.  In a large bowl beat the eggs well.  Add the sugar, flour baking powder, salt milk, vanilla and melted butter.  Mix well.  Fold in the coconut.  Spoon into the pie crust.  

Bake at 350* for 45 minutes or until golden brown.  The center will still be a bit jiggly in the middle.  Let set for a couple of hours and then refrigerate.  Serves 8  

Cherry Almond Macaroons

Cherry Almond Macaroons

Coconut is a great source of dietary fiber and iron, and tart cherries are known for their anti-inflammatory properties. Rich in flavor, these cookies don’t need to be loaded with sugar. Drizzle them with chocolate to dress them up a bit. They will freeze well in a sealed container. 

Ingredients:

1⁄2 cup egg whites, from about 4-5 large eggs

1 pinch sea salt 

2 tablespoons honey

1 cup almond flour or ground almonds
1 cup unsweetened shredded coconut

1 teaspoon almond extract
1⁄2 cup dried tart cherries, chopped coarsely
2 ounces melted bittersweet chocolate, for drizzling (optional)

*

Directions:
Preheat the oven to 350 degrees. 

Beat egg whites in an electric mixer with the sea salt until they form stiff peaks. Add honey and beat again until stiff. Fold in the almond flour, coconut, almond extract and cherries. 

Line a baking sheet with parchment paper. Using a tablespoon, scoop
the batter onto the prepared baking sheet. Bake for 10 to 12 minutes, until the cookies are golden brown. 

Allow macaroons to cool completely before drizzling with melted chocolate or serving. 
Makes 2 dozen cookies. 

Date, Pecan and Coconut Cookies

Date Pecan and Coconut Cookies

This recipe was a winner at the National Date Festival in Indio, CA.  It is definitely a winner!

Ingredients:

2 cups pitted dates, chopped

2 cups pecans, chopped and toasted

2 cups coconut, shredded.  I prefer the unsweetened

1 cup condensed milk, sweetened

Directions:

Mix together all ingredients until thoroughly combined.  Drop by spoonful onto non-stick or greased and floured sheet.  Bake at 350 until lightly browned about 10 minutes or more.

German Chocolate Pecan Pie

TOTAL TIME: Prep: 50 min. + chilling 

Bake: 35 min. + chilling
MAKES: 8 servings

Ingredients
1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water
FILLING:
4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans
TOPPING:
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon vanilla extract
1/4 cup chopped pecans

Directions
In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. 

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.

In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. 

Cool 1 hour on a wire rack.

Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. 

Yield: 8 servings.

Coconut Cranberry Almond Butter

Yield: About 2½ cups

Ingredients:

3 cups (450g | 16oz) raw almonds
1 cup (80g | 2.9oz) finely shredded unsweetened coconut
1/3 cup (70g | 2.4oz) coconut oil, melted
1/2 tsp salt (I use Himalayan salt)
---
1/2 cup (40g | 1.5oz) finely shredded unsweetened coconut
2/3 cup (80g | 3oz) dried cranberries, coarsely chopped
---
1 tbsp pure vanilla extract, (store-bought or homemade)

Directions:Preheat your oven to 350°F; Place the almonds in a single layer on a 9" x 13" baking sheet. Toast for 10 minutes, or until fragrant, moving the nuts around a few times while they are toasting. 

Allow the almonds to cool until you can safely handle them with your bare hands, about 5 minutes, then transfer them to the container of your High-Speed Blender

Add 1 cup of shredded coconut, melted coconut oil and salt; process on low speed for about 30 to 60 seconds while pushing down with the tamper as needed to help the ingredients into the blades. At this point, the mixture will be very dry and solid and will look nothing like nut butter, but fear not: this is all about to change. 

Slowly increase the speed to 5-6 and continue processing until the mixture starts to get creamier, about 30 seconds to a minute.

Remove the lid and scrape the sides with a rubber spatula and then resume processing, progressively increasing the speed all the way up to 10. Let her rip for about 60 to 90 seconds, until the nut butter becomes really thin in consistency and runs freely in the blades. 

Add the 1/2 cup of shredded coconut and dried cranberries and process on pulse until the newly added ingredients are evenly distributed. At this point, the nut butter will have thickened up slighlty, but will still be fairly runny. 

Add the vanilla extract and resume mixing for no longer than a few seconds, just until the nut butter has thickened. 

Transfer your nut butter to an airtight container and store in the pantry for up to several weeks, or in the refrigerator for up to a few months.

Notes

If using a regular food processor, you'll have to stop the motor and scrape the sides regularly and total processing time will be much longer.

Impossible Coconut Pie

IMPOSSIBLE COCONUT CUSTARD PIE
...magically makes it's own crust!

1/2 cup Bisquick
3/4 cup sugar
4 eggs
2 cup milk
1 cup flaked coconut
1 tsp. vanilla
1 TBS. butter, softened

*

Directions:

Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.make sure you click on share to save this awesome recipe.

Tip: One cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

Coconut Spiced Rice In The Rice Cooker Recipe

Coconut Spiced Rice

Time: 5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 4.

Ingredients
1 cup long-grain rice, such as basmati or jasmine, white or brown
1/4 cup unsweetened grated coconut, toasted if possible
The seeds from 1 pod cardamom
1/4 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/2 teaspoon salt (optional)
Fresh mint or cilantro, finely snipped, for serving

Instructions

Rinse the rice in several baths of fresh water until the water runs more or less clear. Drain thoroughly.

Place the rice in the bowl of the rice cooker, and add the coconut, cardamom, cumin, mustard, and salt, if using.