COCONUT DELIGHTS RECIPE BY TASTY
Here's what you need: graham cracker, sweetened condensed milk, coconut
Provided by Ilana Kemp
Yield 10 servings
Number Of Ingredients 3
Steps:
- First, crush the biscuits or crackers into a fine meal in a bowl.
- To this, add sweetened condensed milk and mix well until the batter becomes a sticky consistency.
- Take two tablespoons of batter and roll into a ball.
- In a separate bowl, empty the packet of fine desiccated coconut and coat the ball in the coconut flakes.
- Repeat with the rest of the mixture until done.
- Once the balls are well-coated with the coconut, place in a container and refrigerate for 2-3 hours.
- Retrieve and serve.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 4 grams, Protein 7 grams, Sugar 45 grams
COCONUT CRUNCH DELIGHT
I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.
Nutrition Facts :
PEACH DELIGHT
Colorful peach slices and refreshing lemon gelatin take center stage in this creamy dessert from Clara Hunt of Lexington, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour (mixture will be crumbly). Stir in walnuts. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Carefully spread over crust. Top with peaches. , For glaze, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in gelatin until dissolved. Cool to room temperature. Spoon over peaches. Cover and refrigerate until firm. Dollop with remaining whipped topping.
Nutrition Facts : Calories 225 calories, Fat 9g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 109mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT CREAM CAKE WITH PEACHES
In this trifle-like dessert, a tender coconut macaroon cake is layered with whipped cream and juicy ripe peaches. It's allowed to rest in the refrigerator so the cake can absorb the cream and peach juices, and the whole thing turns into an almost puddinglike confection. If you'd rather serve it trifle-style from a large glass bowl, feel free. This is best after 24 to 48 hours in the fridge, when the cake has absorbed the maximum amount of cream. You can garnish the top with strawberries or more peach slices if you like, or leave it plain.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Make the cake: Heat oven to 350 degrees. Line a rimmed 11-by-17-inch baking sheet with parchment paper and spray with cooking spray.
- Fill a medium pot with one inch of water and bring to a simmer over medium heat.
- Combine eggs, sugar and salt in the heatproof bowl of an electric mixer. Whisk until blended. Place bowl over (but not touching) simmering water and continue whisking until warm to the touch. Remove from heat and whip until mixture has tripled in volume, about 5 minutes. Fold in vanilla extract and coconut. Pour into the prepared pan and smooth the top with a spatula.
- Bake until cake is firm to the touch and golden brown, about 25 to 35 minutes. Cool on a wire rack for 15 minutes.
- Line a 10-inch springform cake pan with plastic wrap, leaving overhang. (You'll need 2 long pieces of plastic.)
- Make the filling and topping: Whip 1 1/2 cups/355 milliliters of the cream with the confectioners' sugar and vanilla. (Reserve the remaining 3/4 cup cream/175 milliliters for serving.)
- Run a knife or offset spatula around the edges of the cake; invert onto a clean work surface and peel off the parchment. Cut a 9 3/4-inch round out from the sheet cake and fit it into the bottom of your springform pan (trim the cake round if necessary). Spread half the cream over the cake round, then top with half the peaches.
- Cut the remaining cake scraps to make another layer of cake on top of the peaches, then top with more peaches and more whipped cream. Wrap the pan tightly in the plastic, using more plastic if needed. Refrigerate for at least 24 hours and up to 3 days.
- Release the sides of the pan and unwrap the cake to the point at which the top is exposed. Carefully flip the cake over onto a serving platter. Remove the pan bottom and the plastic wrap. Whip the remaining cream and spread over the cake before serving. Decorate with peaches, strawberries or both, if you like.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 28 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 18 grams, Sodium 79 milligrams, Sugar 32 grams, TransFat 0 grams
PEACHY DELIGHT
I found this recipe in one of our local electric co-op magazines. Quick, simple, and oh so goooood!!!
Provided by Jellyqueen
Categories Dessert
Time 1h10m
Yield 1 cobbler
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F.
- Spread peaches and juice in the bottom of a 13X9 inch baking dish that has been sprayed with oil.
- Sprinkle dry cake mix over peaches, evenly.
- Do not pack into the peaches.
- Pour melted butter over the cake mix.
- Mix the coconut and pecans together and spread evenly on top of butter cake mix.
- Bake 55-60 minutes.
Nutrition Facts : Calories 2689.2, Fat 240.6, SaturatedFat 115.3, Cholesterol 366, Sodium 1203.2, Carbohydrate 146.3, Fiber 24.4, Sugar 121.6, Protein 19.1
COCONUT DELIGHT
Make and share this Coconut Delight recipe from Food.com.
Provided by God Loves U
Categories Dessert
Time 40m
Yield 10-14 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat cream cheese and confectioners' sugar.
- Add milk and pudding mix; mix well.
- Fold in 1-1/2 cups of whipped topping.
- Place half of the cake cubes in a 4-quart glass bowl.
- Layer with half of the berries, coconut, and pudding mix.
- Cover with remaining cake cubes.
- Layer with the remaining berries, coconut, and pudding mixture.
- Spread remaining whipped topping over top.
- Garnish with additional berries and lightly brownish coconut if desired.
Nutrition Facts : Calories 743.2, Fat 39.5, SaturatedFat 27, Cholesterol 189, Sodium 495.9, Carbohydrate 92.4, Fiber 4.6, Sugar 50.9, Protein 10.2
GRILLED SALMON WITH PEACH CURRY AND COCONUT CREAM
Grilled salmon with summer peaches, red curry paste and fresh herbs. Serve this recipe warm or at room temperature, perfect for relaxed summer dining.
Provided by Gregory Gourdet
Categories Fish Salmon Seafood Summer Backyard BBQ Grill/Barbecue Coconut Ginger Peach Fruit Orange Juice Fourth of July Father's Day Labor Day Memorial Day Wheat/Gluten-Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- Make the curry
- In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavors to begin to season the peaches.
- Add the palm sugar and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer, until the peaches are cooked through but not mushy and the sauce has thickened enough to coat the back of a spoon, 10 to 15 minutes. Keep warm.
- Make the dish
- In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half (it'll have the texture of barely whipped cream), 18 to 20 minutes. Keep warm.
- Fire up a grill to cook with an area of medium heat and an area of low heat. Pat the salmon dry, spending a little extra time on the skin side. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer (excess oil will lead to flare-ups). Once the grill is ready, evenly season the salmon all over with the salt. Grill the salmon, skin-side down, on the area of medium heat until the skin is golden, a bit charred, and crispy, about 3 minutes.
- Carefully run a metal spatula between the grates and the skin (if the skin hasn't released from the grates just yet, wait another minute), then flip the fillets onto the area of low heat and cook until the salmon is cooked to your preference. For me, that's medium-rare to medium, when the center is light pink with a bit of translucence, about 3 minutes.
- Transfer the peach curry to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, then the jalapeño oil, and sprinkle on the Thai basil. Serve right away.
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