Churned Tasted Coconut Ice Cream

Ingredients

  • One 13.5 ounce can of coconut milk about 1 2/3 cups
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • 2 cups heavy cream
  • 1 1/4 cups sweetened shredded coconut, separated
  • 5 egg yolks
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Piña Colada

Ingredients

  • 1/2 cup chopped fresh pineapple
  • 6 tablespoons (3 ounces) silver or white rum
  • 3 tablespoons ( 1 1/2 ounces) fresh lime juice
  • 6 tablespoons (3 ounces) cream of coconut
  • 1/4 cup (2 ounces) pineapple juice
  • 3 cups ice cubes
  • 1 tablespoon (1/2 ounce) black strap rum (optional)
  • Garnishes: fresh pineapple wedges, fresh mint Sprigs

Directions

  1. Combine first 6 ingredients in a blender, cover with lid, and process until smooth. Pour into 2 Collins glasses. Top off each with additional 1 1/2 teaspoons (1/4 ounce) black strap rum, if desired. Garnish, if desired.

Coconut Banana Bread with Lime Glaze

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup plain low-fat yogurt
  • 3 tablespoons dark rum
  • 1/2 teaspoon vanilla extract
  • 1/2 cup flaked sweetened coconut
  • Cooking spray
  • 1 tablespoon flaked sweetened coconut
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons fresh lime or lemon juice

Keto Ice Cream

Ingredients

  • 2 (15-oz.) cans coconut milk
  • 2 c. heavy cream
  • 1/4 c. swerve confectioner’s sweetener
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt

Directions

  1. Chill coconut milk in the fridge at least 3 hours, ideally overnight. Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat until creamy. Set aside.
  2. In a large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form.Beat in sweetener and vanilla.
  3. Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
  4. Freeze until solid, about 5 hours.

Coconut-Pineapple Loaf Cake

Ingredients

  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 can (20 ounces) pineapple chunks in juice, drained well

Directions

  1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  2.  Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
  3.  Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

No-Bake Butterscotch-Coconut Cookies

Ingredients

  • 3/4 cup butterscotch chips
  • 3/4 cup creamy no-stir peanut butter
  • 1 cup quick-cooking oats
  • 1 1/4 cups unsweetened shredded coconut, divided
  • 1/4 teaspoon kosher salt
  • 2 ounces dark chocolate (optional)

Directions

  1. Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
  2. Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
  3. Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.