coconut dessert

Bounty bliss balls are super easy to make and can be ready in no time with just three ingredients. Vegan, gluten-free, grain-free, and soy-free.

Bounty Bliss Balls

g coconut cream (the thickened coconut cream from a can of full-fat)

g coconut

ml agave syrup

g shredded coconut (for rolling)

Chill coconut milk in the refrigerator overnight. Scrape out the thickened cream and leave the liquid behind.

Put all the ingredients in a food processor or a blender and blend briefly until all is well combined.

Transfer the mixture to a bowl and put it in the fridge for about an hour or two until the mixture is firmed.

Take a teaspoon of the coconut mixture and press it firmly with your fingers so that it sticks together. Roll it into a ball.

Roll each ball in coconut to evenly coat. 

Put the balls in the refrigerator for 1 to 2 hours until firm.

Keep the balls in the fridge.

Bounty balls

This Vietnamese version of creme caramel features the exotic flavours of coconut and lime.

Banh gan (coconut creme caramel)

(1 cup) white sugar

water

x coconut milk

milliliters (1 1/2 cups) milk

eggs, lightly whisked

(1/2 cup, firmly packed) brown sugar

vanilla bean paste

Toasted shredded coconut, to serve

lime

There's nothing wrong with traditional lamingtons, but Phoebe Wood's pimped up twist with blackberry jam and vanilla cream is on another level.

Lamingtons with blackberry jam and vanilla cream recipe

cornflour, sifted

plain flour, sifted

self-raising flour, sifted

eggs,

(220 grams) caster sugar

unsalted butter, melted, cooled

vanilla extract,

blackberry jam

(250 milliliters) thickened cream

(360 grams) pure icing sugar, sifted

(195 grams) good-quality dark cocoa

(450 grams) desiccated coconut

Prepare this sensational summer dessert at least 1 day in advance to ensure there is enough time for the creamy, coconut, mango and macadamia mixture to set.

Coconut, mango and lime semifreddo

can coconut cream,

Coles Australian Free Range Eggs

Coles Australian Free Range Egg yolks

(165 grams) caster sugar

thickened cream

tsp finely grated lime rind

(60 milliliters) lime juice

mangoes, stoned, peeled

(45 grams) macadamias, toasted, coarsely chopped

coconut,

pineapple,

Passionfruit pulp, to serve

Mint leaves, to serve

A coconutty twist on a classic English pudding makes this decadent chocolate self-saucing pudding even better.

Self-saucing chocolate and coconut pudding

(150 grams) plain flour

baking powder

cocoa powder, plus 2 tablespoons extra for topping

(20 grams) desiccated coconut

(55 grams) caster sugar

unsalted butter, melted

(125 milliliters) milk

vanilla bean, split, seeds scraped

(200 grams) brown sugar

strawberries

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

Spread some festive cheer, by giving these delicious coconut ice slices to friends and family.

Fresh raspberry and mascarpone coconut ice

mascarpone

desiccated coconut

punnet raspberries

tsp vanilla extract

These Pina Colada Cookie Cups have a coconut cookie crust filled with pineapple cheesecake! They're topped with a bit of whipped cream, pineapple and a cherry to turn one of my favorite summer drinks into a delicious dessert!

Pina Colada Cookie Cups

(168 grams) salted butter, room temperature

(207 grams) sugar

egg, room temperature

tsp coconut extract

(260 grams) all-purpose flour

tsp baking soda

cornstarch

(60 milliliters) pineapple juice

oz (339 grams) cream cheese, room temperature

(230 grams) powdered sugar

tbsp crushed pineapple, drained

heavy whipping cream, cold

sugar

Pineapple tidbits

Cherries

Spray a cupcake pan with non stick cooking spray. Preheat oven to 350°F (176°C).
2

. To make the cookie dough, cream the butter and sugar together for 3-4 minutes, until light and fluffy.

. Add the egg and coconut extract and beat until well combined.

. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.

. Makes balls of about 2 tbsp of dough. Press cookie dough into the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.

. Bake for 10-12 minutes, or until edges are just golden.

. Remove from oven and allow to cool mostly in the pans, then remove to a cooling rack. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit while still warm.
8.

Once the cookies have cooled, make the cheesecake filling. Combine the pineapple juice and cornstarch in a small bowl. Microwave in 10 second increments until thickened, about 20-30 seconds. Set aside to cool.
9.

Beat the cream cheese and powdered sugar together until smooth.
10

Add the pineapple juice mixture and crushed pineapple and mix until well combined.
11

Pipe or scoop cheesecake filling into cookie cups.
10

To make the whipped cream, add the heavy whipping cream, powdered sugar and coconut extract to a mixer bowl fitted with the whisk attachment. Whisk on high until it reaches stiff peaks.
12

Pipe whipped cream onto cookie cups, then top with a piece of pineapple and a cherry, if desired. Store in refrigerator.

Master these sweet and addictive coconut macaroons. It's the perfect gluten-free dessert! 

Best-Ever Macaroons

Cooking spray

vanilla extract

salt

g desiccated coconut

g cocoa powder

90 g chocolate chips, melted (plus more for drizzling)

Are you interested in more gluten-free desserts?

Preheat oven 180°C and line two large baking sheets with parchment paper and grease with cooking spray.

In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. (If making chocolate macaroons, stir cocoa powder and melted chocolate chips into egg white mixture now.) Fold in desiccated coconut.

Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets. (For chocolate macaroons, drizzle macaroons with more melted chocolate.)

https://streaming.hearstdigitalstudios.com/manual_upload/58ed7d0ad559302c9ac613cf/mp4/Ultimate_Macaroons_FINAL_1491959062_4000_hd_v3.mp4

These Ultimate Macaroons Are The Easiest Cookies Of All Time

Outrageously delicious coconut bars that outshine Mounds candy bars!

Coconut Mounds Bars Recipe

graham cracker crumbs

butter, melted

condensed milk (1 can)

sweetened, shredded coconut

semi-sweet chocolate, chopped

heavy cream

Preheat the oven to 350º.

Mix crumbs, powdered sugar, and butter, and pat...

Mix crumbs, powdered sugar, and butter, and pat into an 8 x 8 pan (may line with non-stick foil for easy removal). Bake for 10 minutes.

Pour sweet and condensed milk into a microwave-safe...

Pour sweet and condensed milk into a microwave-safe bowl, and heat till quite warm to the touch. Stir in coconut.

Spread evenly over the crust. Bake for 15-20...

Spread evenly over the crust. Bake for 15-20 minutes or until lightly browned. Allow the bars to cool slightly before icing.

Melt chocolate and cream in the microwave, stopping...

Melt chocolate and cream in the microwave, stopping and stirring at 30-second increments, until smooth.

Give the mixture a good whisk and pour...

Give the mixture a good whisk and pour over the coconut layer and spread to cover.

Chill slightly before cutting for a cleaner cut....

Chill slightly before cutting for a cleaner cut. If chocolate is too hard, it will crack unless you first score it with a hot, dry knife.

https://mediavine-res.cloudinary.com/video/upload/jxwq08no3f4cv6bgfrxf.mp4

Coconut fans will swoon for these outrageously delicious Coconut Mounds Bars with a graham cracker crust, coconut filling, and a chocolate ganache topping! It’s easy to create these rich, irresistible Coconut Bars at home!

Coconut Mounds Bars

Coconut Cream Pie Bars are made with a buttery cookie crust, a rich and velvety coconut cream filling, and vanilla whipped cream.

Coconut Cream Pie Bars

vanilla wafers (1.91)

Tbsp salted butter, melted (1.00)

salt (0.01)

unsweetened flaked coconut, divided (1.19)

14 ounces. can sweetened condensed milk (2.19)

evaporated milk (1.50)

coconut milk (5.98)

salt (0.02)

brown sugar (0.11)

Tbsp sugar

all-purpose flour (0.11)

cornstarch (0.12)

water (0.00)

eggs yolks, beaten (0.27)

Tbsp salted butter (0.50)

tsp vanilla extract (0.72)

whipped cream (1.28)

In a blender or food processor, blend the vanilla wafers into a sandy consistency.

Mix in the melted butter and salt until the cookie crumbs are completely saturated and have deepened in color.

Press the cookie crust into an 11x7-inch baking dish in an even layer and freeze. If you don&#39;t have an 11x7-inch dish, use any square or rectangle dish with a 10-cup (2.5 qt) volume.

Crust

Add the unsweetened coconut flakes to a large saucepan set over medium heat. Toast the flakes, stirring occasionally so they don&#39;t burn. Remove them from the pan when they are golden brown.

Add 1 cup of the toasted coconut flakes, the condensed milk, evaporated milk, coconut milk, salt, brown sugar, granulated sugar, and flour to a heavy-bottomed saucepan set over medium heat. Stir until everything is combined and the milk has thickened, about 5 minutes.

Take the milk mixture off the heat and let it steep for 20 minutes. Use a fine-mesh sieve to strain the coconut flakes from the milk mixture and discard. Add the milk mixture back to the pan and set over medium heat.

In a small bowl, add the water to the egg yolks. Mix in the cornstarch to create a slurry, then add it to the milk mixture in the pan. Cook over medium heat, stirring constantly until the custard bubbles in spurts.

Take the pan off the heat and add the butter and vanilla extract. Mix until the butter dissolves.

Strain the mixture through a fine-mesh sieve directly into the chilled crust.  Refrigerate until set, about 2 to 3 hours.

Top with whipped cream topping and sprinkle the whipped cream with the remaining 1/2 cup of toasted coconut flakes.

Filling

Milk pudding is super rich and soft; one bite and it melts into your mouth. You can also swap for coconut milk if you want a lactose-free alternative. Give this easy and delicious dessert a try, and I promise you will love it!

Milk Pudding

milk

Sugar

coconut shreds

Add half of the milk into a non-stick pot and add in sugar; mix till combined.

In a bowl, add in the rest of the milk, and add in cornstarch, mix till fully combined.

Bring the pot with sugar and milk to the stove, and turn the heat to medium-low. Cook on medium-low heat for 3-4 minutes or until the milk has heated. MAKE SURE IT IS NOT SIMMERING ***

Next, mix the cornstarch mixture while slowly pouring it into the pot. Keep stirring until it becomes a thick consistency, around 4 minutes.

Line the container with parchment paper, and pour in the mixture. Let it rest for around 1-2 hours or until fully cooled down.

Cut into bite-size pieces and coat with shredded coconut, and enjoy!

This is a great recipe a little bit more on the milky side than I thought, but still amazing and very easy

Tried out this recipe for my daughters, they were bouncy and delicious, they loved them!

I liked the recipe and followed it exactly, but my pudding never set enough to cut into cubes, I would have liked more in depth instructions on that part

Please ignore my last comment I realized there was milk milk in it

These Salted Caramel Coconut Macaroons are no bake and so easy to make! The perfect mix of coconut, caramel and chocolate! I'm in love!

No Bake Salted Caramel Coconut Macaroons

tbsp (45 milliliters) milk

tbsp (84 grams) salted butter

11 oz bag Kraft caramels*, wrappers removed

(288 grams-360 grams) shredded sweetened coconut

oz melting chocolate,

Sea salt

Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.

. When the caramel is melted and smooth, add the coconut, starting with 4 cups. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey.
3. S

oop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper.
4. A

a small bowl, melt the chocolate according to the package directions.
6. D

Top 17 coconut dessert recipes from across the web

The most viewed coconut dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bounty Bliss Balls

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Top 17 coconut dessert recipes from across the web

The most viewed coconut dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bounty Bliss Balls

Banh gan (coconut creme caramel)

Lamingtons with blackberry jam and ...

Coconut, mango and lime semifreddo

Self-saucing chocolate and coconut ...

Fresh raspberry and mascarpone coco...

Pina Colada Cookie Cups

Best-Ever Macaroons

Coconut Mounds Bars Recipe

Coconut Cream Pie Bars

Milk Pudding

No Bake Salted Caramel Coconut Maca...

Coconut Macarons

Chewy Coconut Bars

Coconut Ricotta Cream Cake Recipe |...

Coconut Pineapple Layer Cake with C...

Traditional Coconut Cream Pie

The most viewed coconut dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine