lots of desiccated coconut what to do?

Zziggi

After having had a clear out of my kitchen cupboards, I'm left with 3 (large) bags of desicated coconut. How did i end up with these? More importantly though - how can i use them up?

Any suggestions please? curries? cakes?

Thanks in advance

Fay

hi Zziggi I have used this receipe for a coconut cake from Be-ro and it was yummy...made one sunday and one last night hehe I didn't use the lime as I just wanted a coconut cake and it worked fine. I even doubled the ingredients as I only had a 2Lb loaf tin and still worked fine just needed a little longer cooking


100 g (4 oz) Be-Ro Self Raising Flour
100 g (4 oz) soft tub margarine
100 g (4 oz) caster sugar
25 g (1 oz) desiccated coconut
1 lime, grated rind only
2 medium eggs
1 x 15 ml spoon (1 tbsp) milk
Topping:
2 x 15 ml spoon (2 tbsp) caster sugar
1 lime, juice only
coconut for sprinkling

1 Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease and line the base of a 1 lb. loaf tin.
2 Place all the cake ingredients, in a bowl and beat well until light and fluffy.
3 Spoon into the tin and smooth level and bake for about 45 minutes until risen golden brown and firm to the touch. Cool in the tin for 5 minutes.
4 Mix together the sugar and lime juice. Turn the cake out and stand on a plate. Slowly spoon the lime mixture over the cake allowing to soak in. Sprinkle the cake with coconut.
N.B Decorate with extra lime rind for a colourful finish.

thriftlady_2

I use desiccated coconut a lot.I add it to muffins, flapjacks ,biscuits and cakes.On Sunday I added about a cupful to Black Saturn's fruit cobbler with a tin of pineapple,was lovely.

Coconut goes well with glace cherries,chocolate, dried apricots and pineapple in baking.You can add it to pancakes too.

ziggy2004

I used this Gary Rhoed cocnut ice recipe at christmas i covered 1/2 in chocolate and made gifts out of them.

mix 175 g desiccated coconut, 9 tablespoons of condensed milk and 250 g icing sugar together and press into a clingfilmed or greasefroofed tray 2.5 cm deep allow to set and cut into squares. My family loved getting homemade sweets as a present

springtide

Maybe some coconut ice if the family has a sweet tooth.....this looks like a fairly easy recipe...



Servings: 4-6
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes


Ingredients
500g granulated sugar
150ml full cream milk
125g desiccated coconut
red food colouring

*** Board Guide Edit ***

The instructions for this recipe can be found at:-

http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=536820

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Aril

I expect you could substitute it in some recipes that call for coconut milk. I do one with chicken, chilli, lime & lemon zest plus lime juice and coconut for a Thai dish. Coconut ice, coconut icecream, coconut pyramids and perhaps as a coating for truffles.
Hope this is of help!
Aril

MrsTinks

Mix with white chocolate that has been melted and shape into little balls on baking paper and stick in the fridge YUMMY!!! And before anyone asks then this was a recipe from my dinner ladies at school in Denmark and I curse them for making me addicted to it from the age of 10!!! :rotfl:

krishna

Funeral Cookies
(from Food that really schmecks, Mennonite country cooking - great book BTW and this recipe is a household favourite.)

Not a bit funereal but the quickest thing to make and take to a suddenly bereaved friend who might need to have "something on hand".

2 cups white sugar (I've done it with muscovado and it works fine)
half cup shortening (I've done it with both butter and margerine)
half cup cocoa
half cup milk
3 cups rolled oats
1 cup coconut
half cup walnuts (I usually leave these out as I'm not fond of walnuts in sweet things)
1 tsp vanilla (again I don't always use this either)
half cup raisins (optional, but do make it taste great)

Mix oats, coconut, walnuts and raisins. Bring sugar, shortening, cocoa, milk to rolling boil - no more than that.

Remove from heat and add vanilla and then the mixed dried ingredients.

Stir all quickly together to a crumbly mass and drop spoonfuls onto kitchen counter (or greaseproof paper), working quickly before cools and hardens.

Press cookies together with fingers while they're still warm to give them a more regular shape and make sure they hang together.

Place on a tray, ideally lined with greaseproof paper.

If possible, refrigerate to help them stiffen a bit more (particularly important if using marg).

thriftlady_2

Krishna,that sounds like a great recipe.I like Mennonite and Amish cooking too,but all the cookie recipes seem to have eggs in them which my dd can't eat.She's also allergic to nuts, but not coconut,so thanks for the tip about leaving out the walnuts(I would have done that anyway).

Do you know 'Cooking From Quilt Country' and 'New Recipes from Quilt Country' by Marcia Adams? Beautiful photography and the recipes for sausage gravy and chocolate fudge pudding are delicious.

Queenie

Aril wrote:

I expect you could substitute it in some recipes that call for coconut milk.... Aril

Homemade Coconut Milk

For each 1oz of dessicated coconut add approx 1 fl oz of boiling water. Leave to stand for a couple of hours, strain and use the liquid in curries etc.
Freshly grated coconut can be used instead.

I've used HM Coconut Milk instead of milk/water, as above, in the bread machine when making a banana loaf :drool:
Also used it in rice pudding (half and half with skimmed milk)

halloweenqueen_2

[font=Trebuchet MS, arial, helvetica, sans-serif]Impossible pie - gorgeous!!!!! No fuss recipe![/font]

• 5 large eggs
• 175g / 6oz caster sugar
• Pinch of salt
• 450ml / 16fl oz milk
• 1tsp vanilla extract
• 50g / 2oz softened butter or margarine
• 65g / 2½oz plain flour
• ½tsp baking powder
• 50g / 2oz desiccated coconut

[font=Trebuchet MS, arial, helvetica, sans-serif]Method[/font]

1. Pre-heat your oven to Gas Mark 4, 180°C (350°F), or 160°C (325°F) for a fan oven.
2. Place all the ingredients into a food processor and blitz.
3. Pour into the oven-safe dish.
4. Bake for an hour.

• Cover with foil and store in the fridge. It will keep for two to three days.

• Best served cold, but also nice hot

:: Source of recipe can be found > HERE < - FM ::
Insteading of typing my own out - I did use the BBC one as It is a much simpler recipe!