TOASTED COCONUT CHUNKS RECIPES

COCONUT ICE CREAM - ALLRECIPES

Coconut Ice Cream - Allrecipes image

Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.

Provided by SUEMB

Categories Ice Cream

Total Time 30 minutes

Prep Time 5 minutes

Yield 8 servings

Number Of Ingredients 4

Ingredients

1 cup milk
1 (14 ounce) can cream of coconut
1 ½ cups heavy cream
1 ½ cups sweetened flaked coconut

Steps:

Combine the milk and cream of coconut in the container of a food processor or 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.

Nutrition Facts : Calories 407.4 calories, CarbohydrateContent 35.9 g, CholesterolContent 63.6 mg, FatContent 29 g, FiberContent 1.5 g, ProteinContent 2.9 g, SaturatedFatContent 21.9 g, SodiumContent 86.6 mg, SugarContent 31.8 g

COCONUT CREAM CAKE I RECIPE | ALLRECIPES

Coconut Cream Cake I Recipe | Allrecipes image

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

Provided by GPAIN

Categories White Cake From a Mix

Total Time 8 hours 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 1 - 9x13 inch pan

Number Of Ingredients 10

Ingredients

1 (18.25 ounce) package white cake mix
3 eggs
⅓ cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Nutrition Facts : Calories 287.9 calories, CarbohydrateContent 36.6 g, CholesterolContent 42.4 mg, FatContent 14.6 g, FiberContent 0.5 g, ProteinContent 3.5 g, SaturatedFatContent 7.5 g, SodiumContent 189.6 mg, SugarContent 30.6 g

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RED LENTIL SOUP | VEGETABLES RECIPES | JAMIE MAGAZINE

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges.
3. Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40 to 45 minutes, or until cooked and golden.
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