Coconut Torte

Ingredients:

4 egg whites
1 cup sugar
1 cup graham cracker crumbs
1/2 cup shredded or flaked sweetened coconut
1/2 cup chopped pecans (or other nuts)
1/2 teaspoon salt
1 teaspoon vanilla extract or rum extract
 

Directions:

Beat egg whites until stiff. Fold in sugar and beat until glossy. Combine graham cracker crumbs, coconut, nuts and salt. Fold in egg whites and vanilla. Spoon into greased 9" pie pan. Bake at 350 degrees for approx. 30 minutes. Serve in wedges. Great topped with coffee ice cream!  Serves 8.



Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

Coconut Ring with Carmel Sauce

Ingredients:

2 cups half and half cream
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup sugar
1/4 teaspoon salt
1 teaspoon almond extract
2 cups shredded coconut
3 cups whipping cream

Directions:

Scald half and half and remove from heat. Soften gelatin in water and stir into hot cream to dissolve. Add sugar and salt and mix well. Let cool to room almost room temperature. Stir in almond extract and coconut. Whip cream and fold in. Pour mixture into a 2 1/2 quart ring mold. Chill until firm. Unmold onto serving plate and top with Caramel Sauce. Serves 8-10.



Caramel Sauce

1 Tablespoon butter
1 (1 lb.) box brown sugar (approx. 2 1/4 cups)
2 egg yolks, beatern
1 cup half and half cream
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine butter and sugar in top of double boiler pan. Add egg yolks, cream and salt. Cook and stir over hot water until smooth and thick. Let cool. Stir in vanilla. Serve with Coconut Ring. Makes about 3 cups of sauce.


Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

Coconut Chocolate Pudding

Mmmm. You can't beat chocolate and coconut together. Here's a great recipe I found at Heidi Swanson's 101 Cookbooks website. I only altered it a touch.

Ingredients:

• 1 14-ounce can of coconut milk, divided

• 3 tablespoons raw sugar 
  
• scant 1/4 teaspoon salt
• 
1/4 cup arrowroot powder, sifted

• 1 teaspoon raz el hanout spice blend or curry powder, (optional)

• 3 tablespoons alkalized dutch-cocoa powder, sifted

• 1 3.5-ounce bar semi-sweet chocolate, chopped

• 1 teaspoon vanilla extract 

• 1/4 cup coconut flakes, toasted in a dry skillet

Directions:

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.

While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of spices (or curry powder).

* For a more pronounced coconut flavor, you might want to add a small splash of coconut extract.

Serves four.




Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

Coconut Custard with Caramel Syrup

3/4 cup dark brown sugar
2 tablespoons water
4 eggs
2 egg yolks
1 cup granulated sugar
1/2 teaspoon sea salt
2 cups coconut milk

Cook the brown sugar and water until a syrup is formed. Pour a little into the bottom of 8 custard cups.

Beat the eggs, egg yolks, sugar and salt until light., then beat in the coconut cream gradually. Pour into the custard cups. Place in a shallow pan of hot water. Bake at 350 degrees  for 45 minutes or until the custard is firm. Run a knife around the sides and turn out.  Serves 8.


Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today! 

Coconut Dessert Kugel

This cardamom-scented dessert kugel recipe is dairy-free and soy-free, perfect for a Passover celebration or anytime you're craving something sweet and comforting. Makes one deep medium-sized casserole.

Ingredients:

* 8 ounces wide egg noodles (Pareve, Passover)
* 5 large cage free eggs, separated
* 1 ¼ cup sucanant or rapadura (or brown sugar)
* 1 t. cardamom
* ½ t. cinnamon
* ¼ t. salt
* 3 ½ cups coconut milk
* 1/3 cup sugar
* 1 cup organic raisins

Preparation:

1. Preheat the oven to 350 F, and lightly oil a medium-sized casserole dish, preferably a deep-dish casserole. Boil several cups of salted water, add the noodles and cook until tender. Drain pasta and set aside..

2. In a medium-sized bowl using an electric hand mixer at a medium-speed setting, beat the egg yolks with the brown sugar, cardamom, cinnamon and salt until pale yellow and fluffy, about 3 minutes. Mix in the coconut milk until just combined. Set aside.

3. In a large bowl using an electric hand mixer at a medium-speed setting (be sure to clean and dry the “beaters” before using), beat the egg whites until forming stiff peaks, about 3-4 minutes. Add the white sugar and beat until glossy, about 2-3 minutes more.

4. Add the pasta and raisins to the egg yolk mixture, stirring until just combined. Using a large, flat spatula, carefully fold ¼ of the egg white mixture into the pasta-egg mixture until just incorporated. In 3 more additions, fold in the remaining egg whites until just combined. Carefully pour the mixture into the prepared pan and bake until golden brown, about 45 minutes to 1 hour. Serve warm.


For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

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.

_______________________________________________
_______________________________________________



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.



Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

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.


*********************************************************

Love coconut? Our best selling book, "Coconut Oil Diet Secrets" reveals how thousands of people are losing weight and getting healthier with coconut oil diets. For a limited time, we are offering this ebook FREE at Coconut-Oil-Diet.com. Go to the site now and start losing weight today!

Coconut Flan Recipe

Coconut Flan

8 oz. coconut milk
8 oz. coconut cream
1 cup toasted coconut
1 cup raw sugar
1/4 cup water
2 tablespoon lemon juice
6 whole eggs
3 egg yolks

Preheat oven to 325 degrees F. Combine milk, coconut milk, and coconut cream. Bringto a boil, reduce and simmer 15 minutes. Take off flame and let cool. Add toastedcoconut. Let toasted coconut infuse for 15 minutes. For caramel, add sugar and water in medium sauce pot. Cook until amber color, then whisk in lemon juice.

Pour caramel evenly in 4-oz. ramekins and set aside. Strain milk mixture into a bowl. Add eggs and yolks, whisk lightly. Fill each ramekin with mixture, thenplace ramekin in roasting pan filled half way with hot water. Cook, covered withfoil, for 25 minutes. Serve with Pineapple Salsa or fruit. (Makes 12 small custards.)



For more information about how people are getting healthier and losing weight with coconut oil, check out the website at Coconut-Oil-Diet.com today.

If you are looking for an awesome home business opportunity go to Marine-Wellness.com now.