Best 20 Toasted Coconut Recipes

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**Toasting coconut is an easy way to enhance its flavor and add a delightful crunch to your favorite dishes.** From sweet to savory, toasted coconut can elevate both sweet and savory dishes and add a touch of tropical flair. Whether you're looking to sprinkle it on top of yogurt parfaits and granola bowls, add it to your favorite curries and stir-fries, or enjoy it as a crunchy snack, this versatile ingredient has something for everyone. With our collection of toasted coconut recipes, you can explore a variety of ways to use this delicious ingredient.

**Our first recipe provides a basic guide to toasting coconut in the oven or stovetop, ensuring perfect results every time.** Experiment with different methods to find your preferred toasting level, from lightly golden to deep brown and caramelized. **The following recipes showcase the versatility of toasted coconut, incorporating it into both sweet and savory dishes.** Create a tropical breakfast with our toasted coconut pancakes, or indulge in a rich and creamy toasted coconut ice cream for dessert. For a savory twist, try our toasted coconut shrimp with a zesty lime dipping sauce or add a crunchy topping to your salads and stir-fries.

**With its nutty flavor and irresistible crunch, toasted coconut is a culinary treasure waiting to be explored.** **Unlock its full potential with our comprehensive guide to toasting and using this versatile ingredient. Embrace the bold flavors and textures that toasted coconut brings to both sweet and savory dishes, and elevate your culinary creations to the next level.**

Let's cook with our recipes!

TOASTED COCONUT COOKIES



Toasted Coconut Cookies image

These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.-Cindy Colley, Othello, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups quick-cooking oats
1-1/2 cups sweetened shredded coconut, toasted
3/4 cup chopped walnuts, toasted

Steps:

  • In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.

Nutrition Facts : Calories 190 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

TOASTED ALMOND-COCONUT FINANCIERS



Toasted Almond-Coconut Financiers image

These simple, French-style cookie-cakes are usually baked in special rectangular molds to resemble little bars of gold. In her book "Paris Sweets" (Clarkson Potter, 2012), Dorie Greenspan makes the process easier by baking them in mini-muffin tins, and the method works beautifully. They bake up soft and chewy, into perfect two-bite-size treats. This recipe uses toasted almond flour, which deepens the flavor. A dip in melted bittersweet chocolate gives the financiers a polished look and balances out their sweetness. This recipe makes 12, but easily doubles for a crowd.

Provided by Samantha Seneviratne

Categories     snack, cakes, cookies and bars, finger foods, dessert

Time 40m

Yield 12 financiers

Number Of Ingredients 10

1/2 cup/113 grams unsalted butter, melted and slightly cooled, plus more for greasing the tin
1/2 cup/45 grams sweetened, shredded coconut
1/2 cup/55 grams almond flour
1/3 cup/67 grams granulated sugar
2 tablespoons all-purpose flour
Pinch of kosher salt
2 large egg whites
1/4 teaspoon almond extract
3 ounces/85 grams bittersweet chocolate, finely chopped
1 teaspoon neutral oil

Steps:

  • Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.
  • On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.
  • Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.
  • Whisk in the egg whites and almond extract, then the melted butter.
  • Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.
  • Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.
  • Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)
  • Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.

LEMON AND TOASTED-COCONUT MERINGUE PIE



Lemon and Toasted-Coconut Meringue Pie image

Categories     Egg     Dessert     Bake     Easter     Lemon     Coconut     Spring     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 20

Crust
1 1/2 cups all purpose flour
1/2 cup sweetened flaked coconut
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
3 tablespoons (about) ice water
Filling
1 cup sugar
2 tablespoons cornstarch
6 large egg yolks
4 large eggs
3/4 cup fresh lemon juice
Pinch of salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
Meringue
6 large egg whites
1/4 teaspoon cream of tartar
1 1/3 cups powdered sugar
1 cup sweetened flaked coconut, lightly toasted

Steps:

  • For crust:
  • Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
  • Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
  • For filling:
  • Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.
  • For meringue:
  • Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
  • Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

TOASTED COCONUT COFFEE CAKE



Toasted Coconut Coffee Cake image

So good in the morning with a nice cup of your favorite coffee or tea. Adapted from Country Living magazine.

Provided by Sharon123

Categories     Breads

Time 1h20m

Yield 1 9" coffee cake

Number Of Ingredients 12

2 1/4 cups all-purpose flour, divided
1 1/2 cups sweetened flaked coconut, divided
3/4 cup light brown sugar, divided
1 1/2 tablespoons cinnamon
6 tablespoons unsalted butter, melted
3/4 cup unsalted butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
5 large egg yolks
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup sour cream

Steps:

  • Coffee-cake topping:
  • Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.
  • Batter:
  • Preheat the oven to 325°F Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow, about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.
  • Cake:
  • Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean, 55-60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm. Enjoy!

TOASTED COCONUT BROWNIES



Toasted Coconut Brownies image

Provided by Eddie Jackson

Categories     dessert

Time 2h10m

Yield 16 servings

Number Of Ingredients 17

1 stick (8 tablespoons) unsalted butter, plus more for the baking dish
2 cups semisweet chocolate chips
3/4 cup loosely packed light brown sugar
3/4 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 1/4 cups all-purpose flour
1/2 cup sweetened coconut flakes
1/2 cup chopped skinned almonds, optional
1/4 teaspoon fine salt
1 cup sweetened coconut flakes
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups confectioners' sugar, sifted
2 to 3 tablespoons milk

Steps:

  • For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter.
  • Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat.
  • With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts.
  • Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt.
  • Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting.
  • For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool.
  • Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
  • Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.

TOASTED COCONUT LAYER CAKE



Toasted Coconut Layer Cake image

Provided by Kardea Brown

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 3/4 cups cake flour, plus more for flouring the pan
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
1/2 cup coconut oil
1 cup sweetened cream of coconut
1 tablespoon vanilla extract
1 cup buttermilk
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon coconut extract
Pinch kosher salt
5 cups powdered sugar, plus more if needed
1 tablespoon milk, plus more if needed
2 cups sweetened coconut flakes, toasted

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
  • Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
  • Divide the batter evenly between the prepared cake pans.
  • Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
  • Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
  • For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
  • If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
  • Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
  • Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.

CURRIED RED LENTIL SOUP WITH TOASTED COCONUT



Curried Red Lentil Soup With Toasted Coconut image

Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions and lime wedges, so guests can top their soup as they please. If you're feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.

Provided by Colu Henry

Categories     dinner, easy, lunch, quick, weekday, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil, plus more as needed
1 medium red onion, finely chopped
1 medium carrot, finely chopped
Kosher salt and black pepper
2 garlic cloves, finely chopped
1 tablespoon grated ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 cup red lentils
5 cups vegetable stock or water
1/4 cup unsweetened coconut flakes
Cilantro, scallions and lime wedges, for serving (optional)

Steps:

  • Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don't burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
  • Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.
  • While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
  • Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 915 milligrams, Sugar 4 grams, TransFat 0 grams

TOASTED-COCONUT COOKIES



Toasted-Coconut Cookies image

Categories     Cookies     Dairy     Dessert     Bake     Quick & Easy     Coconut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 100 cookies

Number Of Ingredients 9

1 1/2 cups sweetened flaked coconut
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla

Steps:

  • Preheat oven to 375°F.
  • In a shallow baking pan spread coconut evenly and lightly toast in middle of oven, stirring once, until pale golden, 4 to 5 minutes. Cool coconut.
  • Into a small bowl sift together flour, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture and coconut until combined well.
  • Arrange teaspoons of dough about 1‚ inches apart on ungreased baking sheets and bake in batches in middle of oven until golden, 8 to 10 minutes. Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool. Cookies keep in an airtight container at room temperature 1 week.

SOUTHERN LIVING'S TOASTED COCONUT CREAM CHEESE BANANA NUT BREAD



Southern Living's Toasted Coconut Cream Cheese Banana Nut Bread image

This was published in Southern Living's Feb 2008 edition. It is a re-make of the original recipe contributed by Willie Monroe from Homewood, Alabama. This version cuts down some of the fat intake and still remains pretty good. Make sure you bake this in TWO 8X4 loaf pans. If you put this in one 10X4 loaf pan it wil be too much batter and will not bake through properly.

Provided by Marz7215

Categories     Quick Breads

Time 1h25m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 19

1 cup pecans, divided
1/4 cup butter, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup sugar
2 large eggs
1 1/2 cups cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups mashed very ripe bananas (about 4 medium sized)
1/2 teaspoon vanilla extract
1/4 cup fat-free evaporated milk
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon butter
1/4 cup sweetened flaked coconut
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes. Remove and reserve 1/4 cup toasted pecans.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
  • Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
  • Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla.
  • Spoon batter into 2 greased and floured 8X4 inch pans.
  • Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary.
  • Meanwhile, cook 1/4 cup cup fat free evaporated milk, 2 TBSP brown sugar and 1 TBSP butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans and 1/2 TSP vanilla extract.
  • Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 51/2 inches from heat 2-3 minutes or until topping starts to lightly brown Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.

TOASTED COCONUT AND ORANGE ICEBOX COOKIES



Toasted Coconut and Orange Icebox Cookies image

Provided by Aida Mollenkamp

Categories     dessert

Time 2h15m

Yield 3 dozen

Number Of Ingredients 10

2 cups all-purpose flour
2 tablespoons packed orange zest
1/2 teaspoon table salt
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus extra for rolling cookies
1/4 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup toasted sweetened coconut
6 ounces semisweet chocolate, roughly chopped

Steps:

  • Heat oven to 350 degrees F and arrange a rack in the middle.
  • Combine the flour, zest, and salt in a large bowl and whisk until evenly combined.
  • Using a stand mixer fitted with a paddle attachment beat together butter and sugars over high speed until light and airy, about 2 minutes. Add the sugars and beat until fluffy and the mixture looks like wet sand, about 2 more minutes. Add the egg and vanilla and mix until just combined.
  • Reduce the speed to medium and add the flour mixture and coconut and beat until just evenly combined. Lay 2 large pieces of plastic wrap on a clean work surface and put half of the dough along the center of each piece. Shape the dough into 2 logs measuring about 1 1/2-inches in diameter and 10-inches long. Roll logs up in the plastic and secure tightly. Refrigerate the logs for 1 hour or up to several weeks.
  • Cut the logs into 1/2-inch slices. Roll the cookies in sugar to coat and shake off excess. Arrange on a baking sheet, leaving 1/2-inch between the cookies. Bake until set and golden on the edges, about 15 to 18 minutes. Remove to cooling racks to cool completely.
  • When cookies are cool, melt the chocolate in a small pan over medium-low heat until smooth. Dip half of each cookie into the chocolate, scrape off excess, and set on a cooling rack. Refrigerate for at least 15 minutes to set up before serving.

TOASTED COCONUT ICE CREAM



Toasted Coconut Ice Cream image

Great refreshing tropical treat! If you love coconut, try this! Beats paying four dollars for one scoop at your local ice cream shop!

Provided by billie caren

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 1h

Yield 12

Number Of Ingredients 8

3 cups unsweetened flaked coconut
2 cups white sugar
6 eggs
8 ounces cream of coconut
1 quart half-and-half
1 tablespoon vanilla extract
1 cup flaked coconut
½ cup whole milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
  • Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
  • Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
  • Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 57.6 g, Cholesterol 123.7 mg, Fat 32.1 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 24.3 g, Sodium 108.2 mg, Sugar 49.5 g

TOASTED-COCONUT MARSHMALLOW SQUARES



Toasted-Coconut Marshmallow Squares image

Provided by Gina Marie Miraglia Eriquez

Categories     Candy     Mixer     Dessert     Christmas     Kid-Friendly     New Year's Eve     Coconut     Winter     Gourmet     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes about 4 dozen candies

Number Of Ingredients 9

2 cups unsweetened dried coconut
3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
  • Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
  • Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
  • Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
  • With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
  • Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
  • Let stand, uncovered, at room temperature until firm, about 2 hours.
  • Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
  • Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

TOASTED COCONUT MARSHMALLOWS



Toasted Coconut Marshmallows image

Provided by Ina Garten

Categories     dessert

Time 8h40m

Yield 20 to 40 marshmallows

Number Of Ingredients 9

7 ounces sweetened shredded coconut, toasted
1 recipe Homemade Marshmallow batter, recipe follows
Confectioners' sugar
3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Steps:

  • Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
  • Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
  • Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
  • Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
  • With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

TOASTED COCONUT CAKE



Toasted Coconut Cake image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 18 servings

Number Of Ingredients 16

2 cups brown sugar
1/2 cup (1 stick) salted butter, softened, plus more for greasing the pans
1/2 cup coconut oil
5 large eggs, separated, at room temperature
1 teaspoon vanilla extract
2 1/4 cups cake flour, plus more for flouring the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup plain yogurt
2 cups flaked coconut, chopped
1 pound cream cheese, softened
1/2 cup (1 stick) salted butter, softened
1 teaspoon coconut extract
2 pounds powdered sugar
2 cups flaked coconut, toasted

Steps:

  • For the cake: Preheat the oven to 330 degrees F.
  • In a large bowl with an electric mixer, beat the brown sugar, butter and oil until well blended. Add the egg yolks 1 at a time and beat well after each addition. Add the vanilla extract.
  • In a separate bowl, combine the flour, baking powder, baking soda and salt. Add one-quarter of the dry ingredients to the sugar-butter mixture followed by one-quarter of the yogurt, beating well after each addition. Then add half of the remaining dry ingredients followed by the remaining yogurt, beating well after each addition. Beat in the remaining dry ingredients and stir in the coconut.
  • In a separate bowl with an electric mixer and the whisk attachment, beat the egg whites until stiff peaks form. Fold half of the egg whites into the batter, then fold in the remaining whites.
  • Grease and flour three 9-inch round cake pans. Divide the batter among the pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool for 10 minutes in the pans, then remove from the pans onto a rack to cool completely.
  • For the cream cheese frosting: In a bowl with an electric mixer, beat the cream cheese and butter until well incorporated. Add the extract and mix until incorporated. Add the powdered sugar 1 cup at a time and beat until smooth.
  • Place one of the cake layers on a serving plate. Spread about a third of the frosting onto the cake layer and generously sprinkle some toasted coconut on top. Repeat with the second layer. Top with the final layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with remaining toasted coconut. Keep refrigerated until serving.

TOASTED COCONUT COLD-BREW ICED COFFEE



Toasted Coconut Cold-Brew Iced Coffee image

This refreshing drink gets infused with rich coconut flavor in two ways: a nutty, toasted coconut syrup and a creamy coconut milk floater.

Provided by Kat Boytsova

Categories     Drinks     Coffee     Summer     Coconut     Non-Alcoholic

Yield 1 serving

Number Of Ingredients 7

For the toasted coconut syrup:
3/4 cup unsweetened shredded coconut
1/4 cup plus 2 tablespoons sugar
2 tablespoons honey
For the drink:
6 ounces cold brew
Coconut milk (for serving)

Steps:

  • Make the toasted coconut syrup:
  • Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
  • Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
  • Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
  • Make the drink:
  • Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
  • Do Ahead
  • Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

TOASTED-COCONUT GRANOLA



Toasted-Coconut Granola image

This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes about 7 cups

Number Of Ingredients 9

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup coconut flakes
1 1/4 cup raw pecans, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt

Steps:

  • Preheat oven to 300 degrees.
  • Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
  • Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

TOASTED COCONUT-TOPPED BLUEBERRY CAKE



Toasted Coconut-Topped Blueberry Cake image

I have altered my grandmother's famous blueberry cake recipe to my personal liking. The toasted coconut crumble topping is a wonderful addition to the cake.

Provided by Amanda

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h40m

Yield 9

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
⅓ cup vegetable shortening
1 cup white sugar
1 egg
¾ cup milk
¾ cup white sugar
¾ cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter
½ cup toasted flake coconut

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch square baking pan.
  • Whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. Toss the blueberries in a little of the flour mixture until coated; set aside.
  • Beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. Beat in the egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the floured blueberries, mixing just enough to evenly combine. Pour the batter into prepared pan.
  • To make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. Cut in the cold butter with a pastry blender until no small pieces of butter remain. Stir in the toasted coconut, then sprinkle the topping evenly over the cake.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 76.3 g, Cholesterol 42.6 mg, Fat 17.9 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 8.3 g, Sodium 321 mg, Sugar 44.7 g

CLASSIC TOASTED COCONUT CREAM PIE



Classic Toasted Coconut Cream Pie image

Provided by Lori Longbotham

Yield Serves 8 to 10

Number Of Ingredients 18

Crust
1 1/3 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water
Filling
2 1/4 cups fresh or well-stirred canned unsweetened coconut milk
2/3 cup granulated sugar
4 large egg yolks
3 tablespoons all-purpose flour
2 tablespoons cornstarch
Pinch of salt
2 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons shredded unsweetened dried coconut, toasted
3/4 teaspoon pure vanilla extract
1 cup heavy (whipping) cream
2 tablespoons confectioners' sugar

Steps:

  • 1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.
  • 2. Position a rack in the middle of the oven and preheat the oven to 425°F.
  • 3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.
  • 4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.
  • 5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.
  • 6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.
  • 7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.
  • 8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.
  • 9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.
  • 10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.

GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH TOASTED COCONUT AND CUBAN STYLE CITRUS GRILLED SHRIMP



Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 41

1 vanilla bean, cut lengthwise and seeds scraped out
1/4 cup brown sugar
1/4 cup rum
1/2 to 1 pineapple (depending on size), peeled and sliced into 1/2-inch pieces, rinse and reserve nice leaves, for garnish
2 tablespoons butter, melted
2 tablespoons butter, melted
2 Australian lobster tails
1/4 teaspoon Bijol (Cuban spice mix)
Salt and freshly ground pepper
1/2 mango, peeled and diced small
1/3 papaya (Hawaiian), diced small
2 ounces water chestnuts, julienned
1 small red bell pepper, diced small
1/2-ounce carrots, shredded
1-ounce bamboo sprouts, quartered
3 tablespoons finely chopped chives
1-ounce purple cabbage, chopped
1/2 cup Lime Mayo Vinaigrette, recipe follows
Pineapple Chips, recipe follows
2 ounces fresh coconut, shredded and toasted
1 small piece sugar cane (sold at specialty shops)
1/2 teaspoon Bijol (Cuban spice mix)
Sea salt
Fresh ground pepper medley
1/2 cup butter, melted
1 lime, zested and juiced
1 orange, zested and juiced
1 lemon, zested and juiced
8 (U-12) shrimp
1/4 cup fresh squeezed lime juice
1/4 cup pureed mango
1/4 cup citrus honey
1 teaspoon chopped shallots
2 tablespoons cilantro leaves
1 cup virgin olive oil
Salt and pepper
Simple syrup, recipe follows
1 large white pineapple or regular pineapple
1 cup coconut water or milk *see note about cracking coconuts
1/2 cup sugar
1 vanilla pod, split and scraped

Steps:

  • Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
  • Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
  • Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
  • Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
  • Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
  • Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.
  • Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
  • Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.

TOASTED-COCONUT RICE



Toasted-Coconut Rice image

The toasted coconut adds a nice nutty flavor to this rice dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1/2 cup finely shredded unsweetened coconut
1 cup basmati rice
2 cups water
3/4 teaspoon coarse salt
2 scallions, thinly sliced on the bias

Steps:

  • Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
  • Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
  • Garnish with reserved coconut and the scallions.

Tips:

  • Use fresh, unsweetened shredded coconut for the best flavor and texture.
  • Toast the coconut in a single layer on a baking sheet for even browning.
  • Keep a close eye on the coconut while it's toasting, as it can burn easily.
  • Let the coconut cool completely before using it in recipes.
  • Toasted coconut can be stored in an airtight container at room temperature for up to 2 weeks, or in the freezer for up to 6 months.

Conclusion:

Toasted coconut is a versatile ingredient that can be used in a variety of sweet and savory dishes. It adds a delicious flavor and texture to everything from cookies and cakes to curries and stir-fries. If you're looking for a way to add a little extra something to your next recipe, try using toasted coconut. You won't be disappointed!

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