Coconut Tres Leches Cake
Toasted Coconut Ice Cream
Awesome. The best ice cream I’ve ever made. We lapped up every drop, and now I’m lusting to make the recipe again. I really liked the smoothness of the finished product, which wouldn’t have been the case had there been flakes of coconut.
DD
Banana Coconut Rum Bundt Cake
Old-Fashioned Coconut Cake
This old-fashioned coconut layer cake was absolutely fantastic! And it was actually easy to put together. Initially, reading the recipe, I was a bit intimidated, as layer cakes are not my often go-to, but hubby loves, loves, loves coconut cake, so I wanted to give it a go.
I’m SO glad I was brave enough to do it! Turned out perfect!
JOan M.
Coconut Crème Brûlée Tart
Coconut Panna Cotta
Thanks for sharing this coconut panna cotta recipe. My panna cotta turned out perfect! It had a very delicate taste and texture. My husband loved it.
Stefanny
Coconut Cream Pie
Coconut Lime Cookies
These coconut lime cookies are RIDICULOUSLY good!
Angela
Coconut Cupcakes
Portuguese Coconut Custard Tarts
These coconut custard tarts were so good… There are no words to describe how fabulous these are. If you’re considering trying these, you should. What a find.
Miki’ala
Coconut FAQs
Coconut milk and coconut cream are both made from the flesh of the coconut, which is pressed through a fine mesh sieve to extract liquid. The liquid that’s expressed is coconut milk, which has a fat content of about 20%. You will find this sold in cans in the supermarket, and it makes an excellent addition to soups and curries.
Coconut cream is made by skimming the fat from coconut milk as it rises to the top. Due to the increased fat content, coconut cream has a much thicker texture than milk.
Cream of coconut is made from coconut cream and has sugar added to it during processing. As a result, it is much sweeter than cream and is typically used for cocktails, like creamy piña coladas.
I find it easiest to toast coconut in a 325°F oven. For even browning, spread the coconut in a single layer on a baking sheet lined with silpat or parchment.
Watch them closely as they toast, and shake the baking sheet gently once or twice while it’s in the oven. They should turn a lovely golden shade of brown in 5 to 10 minutes. Let them cool completely before using.
If stored in an airtight container or sealed bag, shredded coconut will last for several months in the refrigerator or up to a year in the freezer. If your coconut has an off taste or smell, or any visible signs of mold, it’s time to toss it.
