Coconut Puffs

Here are two fried coconut desserts that I think you will enjoy!


Coconut Puffs


Crust:

1 c. sifted flour
1 tbsp. coconut oil
1/2 tsp. salt
1/4 c. plus 1 tbsp. water

Sift dry ingredients together and add water. Mix well with your hands for about 5 minutes. The more you mix it, the more they will puff. Pinch off balls about the size of a walnut. Roll each one on a floured board to a circle about 4- inches.


Filling:

1 c. shredded coconut
1/2 c. sugar
2 tbsp. water
1 tsp. cinnamon

Mix together and cook over low heat until sugar is dissolved. Put teaspoon of filling on circle, fold in half, dampen edges, and press tightly together. This is important so filling does not come out while frying.

Fry in hot coconut oil in a deep-fryer or wok at 375 degrees F (190 degrees C) until lightly browned. Drain on absorbent paper. Makes 12 or more.

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Coconut Balls

Ingredients:

3/4 cup all-purpose flour
1/2 cup self-rising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 cup white sugar
1 1/2 cups coconut milk
1 quart coconut oil for frying


Directions:

1. In a medium bowl, mix all-purpose flour, self-rising flour, cinnamon, cardamom and sugar. Stir in coconut milk until lumps disappear.

2. Heat coconut oil in deep-fryer or wok to 375 degrees F (190 degrees C). Drop batter by tablespoons into hot oil. Fry until golden brown. Remove with a slotted spoon and drain on paper towels.



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Triple Coconut Cream Pie

Thanks to my Twitter friend nansen for highlighting this recipe on her blog.

Ingredients:
For The Coconut Pastry Cream--
2 cups milk
2 cups sweetened shredded coconut
1 vanilla bean, split in half lengthwise
2 large eggs
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened

For The Pie--
One 9-inch Coconut Pie Shell (See recipe below), prebaked and cooled
2 1/2 cups heavy cream, chilled
1/3 cup sugar
1 teaspoon pure vanilla extractFor Garnish
2 ounces unsweetened "chip" or large-shred coconut (about 11/2 cups) or sweetened shredded coconut
Chunks of white chocolate (4 to 6 ounces, to make 2 ounces of curls)


Instructions:

1. To make the pastry cream, combine the milk and coconut in a medium saucepan. Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.

2. In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring a small amount (about 1/3 Cup) of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more. Remove the saucepan from the heat. Add the butter and whisk until it melts. Remove and discard the vanilla pod. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools.

3. When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface. In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.

4. For the garnish, preheat the oven to 350°F. Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes. Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls.


Coconut Piecrust

1 cup plus 2 tablespoons all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup cold unsalted butter, cut into small pieces
2 teaspoons sugar
1/4 teaspoon kosher salt
3 to 5 tablespoons ice water

1. Pulse first 5 ingredients in a food processor 6 to 10 times or until mixture is crumbly. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor—it will be loose.)

2. Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill 1 hour.

3. Roll dough to a 12- to 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate, trimming excess to a 1- to 11/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.

4. Preheat oven to 400°. Place a sheet of aluminum foil or parchment paper in piecrust, extending over edges, and fill with dried beans, rice, or pie weights. Bake at 400° for 20 minutes. Remove from oven; discard foil and beans, and return piecrust to oven. Bake for 14 to 17 more minutes or until edges are golden brown. Remove from oven, and cool completely on a wire rack.


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Healthy Coconut Carrot Cake

Ingredients:

2 eggs
1/2 cup virgin coconut oil
1/2 cup molasses
1/2 cup raw honey
1/2 cup plain organic yogurt
2 cups whole wheat flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/2 cups grated organic carrots
1/2 cup flaked coconut
1/2 cup organic raisins
1/2 cup dry roasted chopped walnuts


Directions:

In a large mixing bowl, beat eggs well. Add oil, honey, molasses, and yogurt. Blend in flour, salt, soda, spices, carrots, coconut, raisins and walnuts.

Place in an 8 inch square baking pan greased with virgin coconut oil. Cook in preheated oven at 375 degrees for 45 - 60 minutes, until a toothpick inserted in the center comes out clean. Cool and frost with cream cheese frosting if desired.

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Coconut Flan (Flan de Coco)

"This is a variation of the tropical Caribbean style recipe that is easily prepared in a blender. It's great served warm or cold and has a creamy texture like custard. Slice the flan and spoon a little of the melted sugar onto the top."




INGREDIENTS

* 1 1/2 cups white sugar
* 1 (14 ounce) can sweetened condensed milk
* 2 cups heavy cream
* 1 cup milk
* 6 eggs
* 1 1/2 teaspoons vanilla extract
* 1/2 cup fresh shredded coconut


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place 1 cup of the sugar in a small nonstick saucepan and heat the sugar over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar is dissolved. Lift the pan over the heat source (4 to 6 inches) and continue to cook the sugar until it has completely melted and turns a golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize.

Pour caramelized sugar into a glass 1 1/2 quart baking dish, and swirl to spread the caramel over the bottom of the dish evenly, then set aside to cool for 15 minutes before proceeding.


3. Once the caramel has hardened, pour the sweetened condensed milk, cream, milk, eggs, vanilla, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into the baking dish over the caramel.

4. Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.


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Coconut Milk Shakes and Smoothies

Coconut Milk Shakes

Basic Coconut Milk Shake

Ingredients:
1/2 cup coconut
1 cup milk
1/4 cup sugar
1 tsp. vanilla extract
2 Tbsp. cream (optional)

Directions:
Put all of the ingredients into the blender and mix until smooth.


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Non-Dairy Chocolate Coconut Milk Shake
Ingredients:
1/2 cup coconut
1 cup coconut water
3 Tbsp of cacao nibs
1/2 tsp. Vanilla

1 Tbsp. cocoa powder
2-3 Tbsp. agave syrup (to your taste)
3 Dates (if desired)

Directions:
Put all of the ingredients into the blender and mix until smooth.



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Blackberry Coconut Milkshake


Ingredients:
1/2 can of coconut milk, refrigerated and shaken.
1/2 bag of frozen blackberries
2-3 Tbsp. agave syrup (to your taste)
2 frozen bananas
1 cup crushed ice

Directions:
Put all of the ingredients into the blender and mix until smooth.



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Tropical Coconut Milk Shake

Ingredients:
1 small papaya, peeled, seeded, and coarsely chopped
1 mango, peeled, seeded, and coarsely chopped
1 ripe banana, peeled and coarsely chopped
1 can of coconut milk, refrigerated and shaken
2-3 Tbsp. agave syrup (to your taste)
1 cup crushed ice

Directions:
Combine the fruit in a blender and purée to break everything up. Add the coconut milk, sugar, and ice; blend until thick and frothy.



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Classic Coconut Macaroons

Ingredients:

4 large egg whites
1 cup granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup cake flour
2 1/2 cups sweetened coconut


In a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate (about one hour) or until the dough until firm.

Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.

Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

For the chocolate lover you may want to add either mini chocolate chips or small chunks of chopped semi sweet chocolate to the batter or, better yet, dip the bottoms of the baked and cooled cookies in melted semisweet or bittersweet chocolate.

Makes about 2 dozen Macaroons.
Source: http://www.joyofbaking.com/CoconutMacaroons.html


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