Best 6 Coconut Cashew Crunch Recipes
Indulge in the symphony of flavors with Coconut Cashew Crunch, a delectable dessert that tantalizes the taste buds with every bite. This irresistible treat features a delightful combination of toasted coconut, crunchy cashews, and a hint of cinnamon, all enveloped in a luscious caramel sauce. As you delve into this culinary masterpiece, the sweet and nutty flavors dance harmoniously on your palate, creating an unforgettable symphony of textures and tastes.
The Coconut Cashew Crunch recipe offers variations to cater to diverse preferences. For those who favor a classic taste, the Basic Coconut Cashew Crunch recipe provides a straightforward approach, requiring minimal ingredients and yielding a batch of crunchy goodness. For those seeking a gluten-free alternative, the Gluten-Free Coconut Cashew Crunch recipe offers a delightful twist, ensuring everyone can relish this delectable treat.
Furthermore, the recipe includes a special Low-Carb Coconut Cashew Crunch variation, a guilt-free indulgence for those following a low-carbohydrate lifestyle. This variation uses a blend of sugar-free sweeteners and almond flour, resulting in a crunchy delight that satisfies cravings without compromising taste.
Each recipe in this article provides detailed instructions, ensuring success in creating this delectable dessert. Whether you prefer the classic, gluten-free, or low-carb version, the Coconut Cashew Crunch recipe is a versatile delight that will captivate your senses and leave you craving more.
4 INGREDIENT TOASTED COCONUT CASHEWS RECIPE (PALEO, GLUTEN FREE, VEGAN)
4 Ingredient Toasted Coconut Cashews Recipe (Paleo, GF): this vegan toasted coconut cashews recipe is gluten free & paleo! The crunchiest coconut coated roasted cashews -- Dairy-Free, Refined Sugar-Free.
Provided by Demeter | Beaming Baker
Time 29m
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside.
- Add cashews, coconut and salt (if using) to a medium bowl. Stir until well-mixed.
- Add coconut sugar and maple syrup. Stir and fold until cashews are fully coated.
- Pour cashews onto the prepared baking sheet. Spread into an even single layer, with empty pockets at regular intervals to let air through.
- Bake for 15 minutes. Using a heatproof spatula, flip cashews to evenly crisp the other side. Bake for an additional 6-12 minutes. Mine took a total of 24 minutes.
- Place baking sheet on a cooling rack. Allow to cool for about 30 minutes. Storing instructions below. Enjoy!
Nutrition Facts : ServingSize 1/4 cup, Calories 137 calories, Sugar 5g, Sodium 2mg, Fat 10g, SaturatedFat 3g, UnsaturatedFat 7g, Carbohydrate 10g, Fiber 1g, Protein 3g
COCONUT-CASHEW CRUNCHERS
Super-size crunchy cookies will warm a cool kitchen and fill it with memorable sweet smells and tastes!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 22
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
- Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
- Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 22 g, TransFat 0 g
COCONUT CASHEW BRITTLE
This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 pounds.
Number Of Ingredients 8
Steps:
- Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT SORBET WITH CASHEW CRUNCH
Toppings like lychees and cashew brittle transform store-bought sorbet into a tropical dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Lightly oil a rimmed baking sheet; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over high heat, stirring constantly until sugar has dissolved. Cook, without stirring, until mixture turns medium amber, washing down sides of pan with a wet pastry brush as needed to prevent crystals from forming, about 9 minutes. Remove from heat; using a fork, stir in coconut and cashews.
- Using two forks, transfer small clusters (about 1 3/4 inches) of cashew mixture to prepared baking sheet; let cool completely, about 10 minutes. Coarsely chop some of the clusters; leave others whole.
- Scoop sorbet into dishes; top with lychees and cashew crunch.
ROASTED COD WITH CASHEW COCONUT LIME TOPPING
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
- Toss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro.
- For the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper.
- Drizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes.
- Serve the fish with the cashew coconut topping and lime wedges on the side.
COCONUT CASHEW BUTTER RECIPE BY TASTY
Here's what you need: roasted cashew, unsweetened coconut flake, coconut oil, food processor
Provided by Tiffany Lo
Categories Snacks
Yield 12 servings
Number Of Ingredients 4
Steps:
- NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread cashews onto a baking tray and bake for 10-12 minutes or until you can smell them.
- In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.
- Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.
- Blend until well combined.
- Pour into a jar, store in a refrigerator and use within one month.
- Nutrition Calories: 2063 Fat: 161 grams Carbs: 127 grams Fiber: 17 grams Sugars: 47 grams Protein: 53 grams
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, Sugar 3 grams
Tips:
- Prepare Ingredients in Advance: Chop nuts, measure oats, and melt coconut oil before beginning to save time.
- Use Fresh Coconut: For the best flavor, use freshly grated coconut instead of dried or sweetened coconut.
- Toast Nuts for Extra Flavor: Toasting nuts enhances their flavor and makes them more fragrant. Do not skip this step!
- Keep a Watch on the Mixture: Stir the mixture constantly to prevent burning. The mixture is done when it turns golden brown and fragrant.
- Use a Large Pan: Use a large pan to ensure that the mixture is evenly distributed and cooks evenly.
- Cool Completely Before Storing: Allow the mixture to cool completely before storing it in an airtight container to prevent moisture buildup.
Conclusion:
Homemade granola is a healthier and more economical alternative to store-bought granola. This Coconut Cashew Crunch recipe is a perfect combination of flavors and textures, with the sweetness of coconut, the crunch of cashews, and the heartiness of oats. It is a versatile snack or breakfast that can be enjoyed on its own, with milk, or yogurt. With its natural ingredients and easy preparation, this recipe is sure to become a favorite in your kitchen.
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