I loved this recipe because it used no sugar plus it tastes amazing! I found something awesome for camping this summer to make ice cream so watch for the next post and I'll show it to you!
Ingredients
1 cup milk
1 (14 ounce) can cream of coconut
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut
Directions:
Combine the milk and cream of coconut in a blender, and mix thoroughly. Stir in cream and flaked coconut.
Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Tuesday, May 25, 2010
Saturday, May 22, 2010
Coconut Tea Cake
I am on a coconut kick as you will see in the next few posts! I really loved this cake. I will caution you not to over bake it so watch it closely the last few minutes of baking time.
Coconut Tea Cake (from Dorie Greenspan’s Baking: From My Home to Yours)
2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
1 cup canned unsweetened coconut milk (stir well before measuring)
1/2 stick (4 Tablespoons) unsalted butter, cut into 4 pieces
4 large eggs, preferably at room temperature
2 cups sugar
1 tsp vanilla extract
2 tsp dark rum (optional, but so good)
3/4 cup shredded coconut (unsweetened or sweetened), toasted or not
Preheat oven to 350 degrees F. Butter a 9- or 10-inch (10-to-12-cup) Kugelhopf or Bundt pan, or use an unbuttered silicone pan. Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the inner tube.
Sift the flour, baking powder and salt together.
Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter is melted. Remove from the heat, but keep warm.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Beat in the vanilla and the rum, if you’re using it. Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.
Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any dry ingredients that might have fallen to the bottom of the bowl are incorporated. Pour the batter into the pan and give the pan a few back-and-forth shakes to even the batter.
Bake for 60-65 minutes, or until the cake is golden brown and a thin knife inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
Thanks to Carmen's blog for the tips and posting this great recipe
Coconut Tea Cake (from Dorie Greenspan’s Baking: From My Home to Yours)
2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
1 cup canned unsweetened coconut milk (stir well before measuring)
1/2 stick (4 Tablespoons) unsalted butter, cut into 4 pieces
4 large eggs, preferably at room temperature
2 cups sugar
1 tsp vanilla extract
2 tsp dark rum (optional, but so good)
3/4 cup shredded coconut (unsweetened or sweetened), toasted or not
Preheat oven to 350 degrees F. Butter a 9- or 10-inch (10-to-12-cup) Kugelhopf or Bundt pan, or use an unbuttered silicone pan. Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the inner tube.
Sift the flour, baking powder and salt together.
Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter is melted. Remove from the heat, but keep warm.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Beat in the vanilla and the rum, if you’re using it. Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.
Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any dry ingredients that might have fallen to the bottom of the bowl are incorporated. Pour the batter into the pan and give the pan a few back-and-forth shakes to even the batter.
Bake for 60-65 minutes, or until the cake is golden brown and a thin knife inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
Thanks to Carmen's blog for the tips and posting this great recipe
Thursday, April 22, 2010
Aloha Loaf
I had some fresh pineapple that needed to be used and came across a recipe that I decided to make my own. I will say unless you get a great deal on the pineapple, it is far more economical to use the canned. Also, the coconut started to get very brown so I tented foil over the top to keep it from getting too done. Hope you like it!
Ingredients:
1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 1/2 fresh pineapples cut into chunks OR you can use 1 can (20 ounces) pineapple chunks in juice, drained well
Directions:
Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
Ingredients:
1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 1/2 fresh pineapples cut into chunks OR you can use 1 can (20 ounces) pineapple chunks in juice, drained well
Directions:
Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
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