toasted coconut

It's as easy as adding (rinsed) rice, coconut milk, water and salt into a rice cooker and pressing start. Prep is minimal and you get to set it and forget it for just under a half hour. This coconut rice is fluffy, fragrant and delicious!

Rice Cooker Coconut Rice

basmati rice*

can) full fat coconut milk

water

kosher salt

unsweetened flaked coconut (optional)

Measure rice into a fine mesh strainer and...

Measure rice into a fine mesh strainer and rinse under cool water for a few minutes, until the water runs clear.

Place rice into the rice cooker along with...

Place rice into the rice cooker along with coconut milk and salt. Fill the pot with water up to the 4 cup waterline.

Close the lid, and depending on your brand...

Close the lid, and depending on your brand of rice cooker, press the start or "white rice" button.

Once rice is fully cooked, keep it on...

Once rice is fully cooked, keep it on the warm setting while you quickly toast coconut in a dry skillet.

Serve coconut rice in a large bowl and...

Serve coconut rice in a large bowl and top with the toasted coconut.

It&#39;s as easy as adding (rinsed) rice, coconut milk, water and salt into a rice cooker and pressing start. Prep is minimal and you get to set it and forget it for just under a half hour. This coconut rice is fluffy, fragrant and delicious! Serves 12 (1/3 cup) portions.

basmati rice (see notes)

(15 ounce) can full fat coconut milk

coconut (optional)

Close the lid, and depending on your brand of rice cooker, press the start or &quot;white rice&quot; button.

Paula's Coconut Cream Pie 

premade pie dough rounds

milk

coconut milk

sugar

cornstarch

salt

coconut flakes

vanilla extract

coconut extract

coconut flakes, toasted

heavy whipping cream, cold

Roll dough into a rectangular shape and fit to a 9x13 inch baking dish.

Crimp edges and pierce the bottom of the dough with a fork to prevent rising. Bake for 10-12 minutes or until golden brown. Set aside to cool.

In a heavy bottom saucepan, add milk, coconut milk, egg yolks, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until mixture has thickened to a pudding consistency. Do not let the mixture boil.

Remove filling from heat and stir in coconut flakes, coconut extract, and vanilla extract.

Spoon filling into the pie crust and cool at room temperature for about 12 minutes. Cover tightly and refrigerate for 3 hours or until set.

In a large bowl, beat the heavy whipping cream, powdered sugar, and coconut extract until stiff peaks form.

Spread whipped cream on top of the coconut filling and sprinkle with the remaining toasted coconut flakes.

Finally! 100% Natural Coconut Milk Powder easily made at home in 3 simple steps! Let us show you how to make your own plant based powdered milk at home!  No additives, preservatives, emulsifiers or gums! Give it a try and I promise, you will never buy store bought again!

Homemade Coconut Milk Powder - additive and gum FREE!

Toasted coconut cream

tsp Arrowroot Powder (optional but keeps flakes

Heat

Place coconut cream into a flat bottom pot or pan &amp; heat over medium heat until begins to simmer. Stir constantly until reaches a simmer

simmer

Turn heat down to low &amp; stir until mixture reaches a paste consistency. Remove from heat &amp; let cool for 10-15 mins.

Heat Coconut Cream - make a paste

dehydrate air

Air Dry Method: spread coconut paste thinly over a piece of parchment paper (see video). let air dry for 24 hours in a sunny location (if possible)

dehydrator

Dehydrator Method: spread coconut paste thinly onto a dehydrator plate (see video). Dry for 12-24 hours on lowest possible heat (e.g. 95°F = 35°C)

Dehydrate Coconut Paste

collect

Use a bench scraper or flat knife to scrape all of the dried coconut milk off the parchment or dehydrator plate. Avoid touching with hands or it will melt (due to high coconut oil content).

store

Toss coconut milk flakes with arrowroot powder. Store in an airtight container in the fridge. Use within a few weeks.

Scrape off Coconut Flakes &amp; Use or Store

reconstitute

Use equal parts warm water &amp; coconut milk flakes &amp; whisk until blended. Cool to thicken. Use less water for thicker coconut milk.

To Reconstitute Coconut Milk

https://www.youtube.com/watch?v=NRNmoVyt4JI

Finally! 100% Natural Coconut Milk Powder easily made at home! Let us show you how to make your own plant based powdered milk at home! SUBSCRIBE for more: www.youtube.com/@turmericmecrazy

If captions are in the way...simply click & drag to move them to a different location.

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Did you know you can quickly & easily make your own coconut milk & coconut cream from 100% natural coconut? Check out our videos to learn how. Give it a try and I promise, you'll never buy store bought again!

Making your own coconut milk powder is super easy & has many benefits. It can be cheaper, 100% natural so you can avoid all of those nasty additives, preservative & gums that are hard to digest! 

⏱ Video Chapters⏱
0:00 Intro
0:43 Commercially made vs homemade
1:09 Uses for coconut milk powder
2:13 Mise en place
2:18 How to make toasted coconut cream (link)
2:30 Making coconut milk paste
6:15 Options to dehydrate the coconut milk paste
7:07 Slow dry in the sun method
10:07 Dehydrator method
11:19 Storing coconut milk powder (aka flakes)
11:38 Reconstituting coconut milk flakes to coconut milk
12:20 Up next...using coconut milk flakes to make homemade vegan chocolate!

🔔 Subscribe for more recipes & DIY projects: https://www.youtube.com/@turmericmecrazy

WHAT YOU NEED FOR THIS RECIPE / PROJECT
======================================

---INGREDIENTS---
-Toasted Coconut Cream (or the cream from coconut milk)

----EQUIPMENT----
-Large flat bottom pot / pan
-Baking Tray
-Parchment Paper
-Spatula
-Glass container with airtight lid to store coconut milk powder
-Dehydrator (optional but recommended)

⭐️ FULL RECIPE: https://turmericmecrazy.com/homemade-coconut-milk-powder/

IMPORTANT LINKS FOR YOU
=======================

⭐️ Read more on the TurmericMeCrazy blog ▶️ https://turmericmecrazy.com/

PRODUCTS USED IN THE COCONUT VIDEO SERIES: 
1. Nut Milk Bag: https://amzn.to/3LNQlvb

✅ For more Gluten Free living TIPS & TRICKS check out: https://turmericmecrazy.com/how-to-be-gluten-free/

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#coconutrecipes #coconutmilk  #plantbaseddiet #plantbasedmilk

How to make Coconut Milk Powder | 100% Natural Coconut Milk Powder | Plant Based Powdered Milk

Toasted coconut adds beautiful color and crunch to cakes, pies, and other desserts. Today I&#039;m sharing my favorite toasting method that takes just 10 minutes! Recipe includes a how-to video.

How to Toast Coconut

coconut (sweetened or unsweetened)

Preheat oven to 350F (175C).

Spread coconut evenly over an ungreased cookie sheet. Transfer baking sheet to 350F (175C) preheated oven and cook for 5 minutes (Note: if you are using a very dark or black baking sheet, cook for only 4 minutes).

Remove from oven and use a spatula to turn/stir the coconut, once again redistributing evenly over the baking sheet. Return to 350F (175C) oven and bake another 5 minutes  (Note: if you are using a very dark or black baking sheet, check after 4 minutes).

If coconut is not adequately browned, return to the oven in 2 minute increments, stirring in between, until coconut is toasted.

Allow coconut to cool before using.

Oven Method

Add coconut directly to a large skillet over medium-low heat.

Cook, stirring frequently, until coconut is browned/toasted.

Remove from heat and allow to cool before using.

Stovetop Method

Easy to follow recipe worked great in oven

This was just what I was looking for and it worked great. Thanks!

https://content.jwplatform.com/videos/VkXWor7e.mp4

Toasted coconut adds beautiful color and crunch to cakes, pies, and other desserts. Today I'm sharing my favorite toasting methods that take just 10 minutes!

This Lamington Torte combines a tender yellow cake with raspberry jam, a dark chocolate ganache and toasted coconut that was inspired by the Lamington Snack cakes so popular in Australia.

Lamington Torte

layers of Yellow Cake

Dark Satin Ganache, Recipe Below

raspberry jam

cream

clear cornsyrup

butter

semisweet chocolate (140 grams)

coconut

Bake the cake in four 9" layers and cool.  Alternately, bake in two and slice in half horizontally when cool.  This is easiest to do if you freeze the cakes first.  Thaw for about 10 minutes and slice.

Combine the cream, cornsyrup and butter in a small saucepan.

Heat until the butter melts but do not let it boil.It should be steamy hot but not boiling.

Remove from the heat and submerge the chocolate.

Wait for 2 minutes the gently whisk until smooth.

Set aside at room temperature until thickened.This may take several hours. 

Dark Satin Ganache

Preheat the oven to 350 degrees.  Spread the coconut evenly on a rimmed baking sheet.

Bake for about 8 minutes.  With a pancake turner, turn the coconut and return to the oven.  Toast for 2 to 3 minutes, then stir again.  Repeat until the coconut is evenly browned.  Set aside to cool. 

When cool, place a piece of waxed paper over the coconut and crush with rolling pin. Stir the coconut, replace the paper and roll over it again to make sure the coconut is uniformly crushed.

Toasted Coconut

Place one layer of cake on a cake board or cake plate  Spread with a scant 1/3 cup of jam. 

Place the second layer of cake on a piece of parchment or waxed paper and top with a scant 1/3 cup of ganache.  Place on top of the first layer.

Place the third layer on waxed paper and spread with a scant 1/3 cup jam.  Place on top of the ganache layer.

Top with the fourth layer of cake.

Spread a thin layer of chocolate ganache on the sides and top of the cake.  

Immediately, press the coconut onto the ganache. Refrigerate at this point to set the ganache.  It is easiest to do this by picking the torte up by placing the left hand underneath the board and scooping the coconut in the right hand and pressing it into the ganache.

After the initial refrigeration, the cake can be stored at room temperature.

Assembly

I agree with Helen that butter cakes are so much more delicious than sponge cakes.  This modified Lamington is delicious.  I’ve tried it with both apricot and raspberry fillings.  It has become a staple when inviting guests for late afternoon coffees or festive dinners.  Take Helen’s advice and watch that coconut when toasting.  Blackened coconut, unlike fish, doesn’t taste very good!

Our Chocolate Coconut Torte Cake has layers of moist, dark chocolate devil&#x27;s food cake with silky-smooth Russian buttercream, and toasted coconut

Chocolate Coconut Torte Cake

½ butter

water + 1 teaspoon vinegar (see notes)

Dutch-processed cocoa powder (dark cocoa powder)

brown sugar (packed)

vanilla

eggs (large)

flour (measured correctly)

baking soda

butter (3 sticks, room temperature)

can Eagle Brand® Sweetened Condensed Milk

powdered sugar (sifted)

blackberries (optional)

Preheat oven to 350 degrees Fahrenheit. Take 3 8-inch round pans, line the bottoms with parchment paper and spray with cooking spray.  Set them aside for later.

In a small pot over medium-low heat, add your water and butter. Once the two are melted and mixed together, remove from heat and whisk in your cocoa powder and chopped chocolate. Then add in your brown sugar, vanilla, and salt.

In a large bowl, beat together your eggs and yolks. Slowly add it into your chocolate mixture a little at a time, mixing in between.

Sift your baking soda and flour (make sure you have measured your flour properly--too much flour will ruin the recipe) and slowly add it in to your batter. Mix only until the flour is combined.  Do not over mix.

Divide the batter evenly between your 3 lined and greased pans (if you don’t have 3 pans, see notes). Bake for 25-30 minutes until you can gently push on the cake and it is soft but bounces back or when you insert a toothpick in the center is it is clean but has a few moist crumbs.

Let the cakes cool in their pans for about an hour, use a knife to loosen edge of cakes before removing from pans. Let cakes cool completely before frosting.

Reduce temperature from 350 to 325 degrees Fahrenheit. Spread your shredded coconut across a baking tray into a thin layer and bake 5-10 minutes until lightly golden. Cool coconut before assembling cake.

n a large bowl or stand mixer, add your room temperature butter. Beat butter until it is light and fluffy and has paled in color (about 4 minutes). Then add in about 1/3 of your Eagle Brand® Sweetened Condensed Milk. Cream the two together until they are completely homogenous.

Add in your vanilla, salt, another 1/3 of your sweetened condensed milk.  Mix together until smooth. Add in the remaining 1/3 of your can of sweetened condensed milk and ½ cup of powdered sugar, mix until smooth.

If your frosting is too soft or not sweet enough you can add another ½ cup of powdered sugar. If your frosting is still too soft, place it in the fridge to chill until you are ready to frost your cakes.

Once your cakes are cool you are ready to start assembling! If your cakes are domed in the center, take a serrated knife and level them off so they are completely flat.

Spoon you frosting into a piping bag with a round tip and pipe about 1/3 of the frosting on top of your cake. Then generously sprinkle your toasted coconut on top of the frosting. Stack your second layer of cake on top and repeat the frosting and sprinkling of coconut with the next two layers. After you sprinkle coconut on the top layer, top with blackberries if desired.

Top 7 toasted coconut recipes from across the web

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Top Tags

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Rice Cooker Coconut Rice

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Homemade Coconut Milk Powder - addi...

How to Toast Coconut

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Top 7 toasted coconut recipes from across the web

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

Top Tags

Rice Cooker Coconut Rice

Rice Cooker Coconut Rice

Paula's Coconut Cream Pie

Homemade Coconut Milk Powder - addi...

How to Toast Coconut

Lamington Torte

Chocolate Coconut Torte Cake

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