HOW TO TOAST COCONUT
I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite.
Categories main dish
Time 12m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Preheat oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3-4 more minutes. Remove from oven and cool completely. Note: Make sure you keep an eye on the toasted coconut. Once it starts to toast, it toasts quickly!
TOASTED COCONUT
Make and share this Toasted Coconut recipe from Food.com.
Provided by Its Good to be Queen
Categories Dessert
Time 15m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F.
- Place coconut on baking sheet and place in oven.
- Stir every 45-60 seconds until coconut turns a light brown. (Cooking time varies based on your oven).
- Once light brown remove from oven, cool and enjoy in your toasted coconut recipes.
Nutrition Facts : Calories 1122.7, Fat 109.8, SaturatedFat 97.3, Sodium 62.9, Carbohydrate 40.2, Fiber 27.7, Sugar 12.5, Protein 11.7
TOASTED COCONUT CAKE
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 COOKIES
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
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 COCONUT RICE
Create a fragrant side dish by using Thai rice, coconut and fresh lime leaves for a citrus kick. It's great with curries
Provided by John Torode
Categories Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Boil the kettle. Wash the rice 3 times in cold water, draining each time to remove the starch, then tip into a large saucepan with a well-fitting lid. Add the coconut milk, lime leaves and 1 tsp salt, then stir.
- Pour over enough boiling water to just cover the rice. Cover, bring to the boil and cook for 5 mins. Turn off the heat and leave the rice to steam with the lid on for 20 mins. Run a fork through the rice to fluff it up, then scatter over the toasted coconut just before serving.
Nutrition Facts : Calories 457 calories, Fat 13 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
TOASTED COCONUT COLD-BREW ICED COFFEE
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
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 COFFEE CAKE
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
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!
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