It's also important to avoid feeding your dog unhealthy coconut products, like
the sweetened coconut shreds you find in the baking aisle!
I use King Arthur all - purpose flour,
sweetened coconut shreds in a 7.5 oz package (that's 2 2/3 cups — I eyeball half the package for each loaf), and I also use Sugar in the Raw, an unrefined sugar that has a faint molasses taste.
Not exact matches
ingredients: for the cake: 360 grams (3 cups) AP flour 400 grams (2 cups) sugar 2 teaspoons baking soda 1 1/4 teaspoons salt 480 grams (2 cups) canned
coconut milk 200 grams (1 cup)
coconut oil, liquid 30 grams (2 tablespoons) vinegar 1 generous cup
shredded coconut (
sweetened or unsweetened)
20 ounce can crushed pineapple 1/3 cup
coconut rum (or any rum you have on hand) 3/4 cup
coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup
sweetened shredded baker's
coconut (if using unsweetened, increase the sugar by 1/4 cup)
Sweetened,
shredded coconut will stay fresh for about a month in an airtight container stored in a cool, dry place or the refrigerator.
1 cup
sweetened shredded coconut, preferably toasted (or an equal amount of moist, plump dried fruit, such as currants,
Our
sweetened macaroon
coconut is the finest
shred of
coconut available.
pure vanilla extract 1 cup mashed ripe banana (about 2 large bananas) 1/4 -1 / 2 cup unsweetened
shredded coconut + extra for topping (If you use
sweetened coconut you could reduce the sugar further)
1 cup plus 2 tablespoons flour 1/8 teaspoon salt 1/3 cup
shredded sweetened coconut 1/4 cup sugar 1/2 cup (1 stick) butter, at cold room temperature (not quite spreadable)
FOR THE FILLING 1 1/2 cups chopped pecans or walnuts 1 cup
shredded sweetened coconut 2 large eggs 1 cup light brown sugar, packed 1 1/2 tablespoons all - purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1 1/2 teaspoons vanilla
3/4 cup
sweetened,
shredded coconut or whole rolled oats (I went with the
coconut, but used unsweetened since that's what I had on hand)
1/2 cup whole wheat flour 1 banana — mashed 1/4 cup
sweetened shredded coconut 1/4 cup silken tofu — blended 4 Tbsp Splenda Brown Sugar Blend (or 1/2 cup brown sugar) 1/2 tsp vanilla extract 1/4 tsp rum extract 1/2 tsp salt 1/2 tsp baking powder
4 tablespoons butter 4 cups mini-marshmallows or 10 ounce bag of large marshmallows 5 cups crisped rice cereal 1 cup
sweetened,
shredded coconut
This weekend I took a traditional recipe and swapped out 1 cup of rice cereal for 1 cup of
sweetened,
shredded coconut.
Banana
Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with
Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup
sweetened shredded coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with
coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.
FOR THE FROSTING 1 1/2 cups sugar 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/3 cup water 2 egg whites 1 1/2 teaspoons vanilla 2 cups
sweetened shredded coconut
Bunny Cakes Ingredients: 1 box of Little Debbie Easter Basket Cakes 1 bag of white candy melts 1 bag of pink candy melts Mini chocolate chips (these are for eyes, so you won't use that many) 20 mini marshmallows 2 uncooked pieces of spaghetti noodles (for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip of the corner of a plastic baggy If your making grass as decoration, 1 cup
shredded sweetened coconut in a recloseable plastic bag 4 - 6 drops of green gel food coloring Directions: Melt candy melts in separate bowls, according to bag's directions.
dried
coconut, my preference is
shredded or flaked unsweetened
coconut, but you could use dried
sweetened coconut.
The streusel also contains dried
coconut, my preference is
shredded or flaked unsweetened
coconut, but you could use dried
sweetened coconut.
Ingredients for the breading include the following: Panko bread crumbs,
sweetened shredded coconut or
shredded parmesan cheese, and melted butter.
This recipe, or maybe we shouldn't even call it a recipe as it is so little work, is just about layering and baking six ingredients; melted butter, graham cracker crumbs, flaked or
shredded coconut, chocolate chips, chopped walnuts (or pecans), and a can of
sweetened condensed milk (in that order).
;) Pecan -
coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust, lightly toasted in the oven — I used brioche 1/2 cup (50g)
shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large eggs scant 1/3 cup (55g) packed light brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
Pineapple
coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated
coconut 1/4 cup (25g)
sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.
Filling 1/2 cup granulated sugar Zest of 2 oranges (about 2 tablespoons) 3/4 cup
sweetened shredded coconut
Ingredients 1 cup of yogurt (I used 3/4 cup strained Greek 2 % and 1/4 cup non-fat) 2 eggs 1 cup sugar 1/3 cup vegetable oil 1 teaspoon vanilla extract 1 tablespoon vodka (optional) 2 cups flour 2 teaspoons baking powder pinch of salt 3/4 cup white chocolate chips 3/4 cup
sweetened shredded coconut
2 cups all - purpose flour 1 tsp baking powder 1/2 tsp ground ginger 1/4 tsp salt 1 tsp orange zest 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2 tsp pure vanilla extract 1/4 cup fresh orange juice 1/2 cup
sweetened shredded coconut
You can use either
sweetened or unsweetened dried
coconut and it can be either
shredded or flaked.
In a small pot, bring the
coconut milk,
sweetened condensed milk, and a 1/2 cup of the
shredded coconut to a boil.
Use
sweetened or unsweetened
coconut, flaked or
shredded - your choice.
All the
shredded coconut I have found is
sweetened = / Also, I bought Stevia in the Raw and IMO its gross and has an awful bitter aftertaste.
Ingredients 4 - 5 green cardamom pods 3 Tbs unsalted butter 2 pinches of saffron 3 cups unsweetened finely
shredded coconut 1/4 tsp ground cardamom 3 Tbs dry milk powder 14 oz
sweetened condensed milk chopped pistachios for garnish gold shimmering sugar for garnish
I just made these with macadamia nuts instead of pecans, and added 3/4 cup of
shredded coconut, (0rganic / non
sweetened) and 1 tsp of almond extract, no vanilla.
The dried
coconut can be
sweetened or unsweetened and you can use flaked or
shredded.
Yields: one 9 × 5 loaf for the dough: 2 tbsp extra-virgin, unrefined
coconut butter 1/3 cup unsweetened almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined
coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup
sweetened shredded coconut In a medium cup, microwave the almond milk and
coconut butter -LCB- for the dough -RCB- until warm to the touch.
10 ounces (283 grams)
sweetened shredded coconut 2 large egg whites 1/4 cup (80 grams) pure maple syrup 1 teaspoon vanilla extract 1/4 teaspoon salt
We ordered
shredded coconut,
coconut chips, raw
coconut, toasted
coconut,
sweetened and unsweetened
coconut — we even tried blending
coconut oil into the chocolate.
The two main flavors in these cookies are chocolate and
sweetened dried
coconut (
shredded or flaked) so choose these two ingredients carefully.
I also top my pie with
sweetened toasted
shredded coconut.
Lemon
Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment
Coconut Macaroons Adapted from Paula Deen on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup
sweetened condensed milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag
shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment
coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
2 2/3 cups (7 ounces)
shredded coconut 2/3 cup
sweetened condensed milk 1 teaspoon vanilla 1 cup (6 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS
Made with
shredded coconut,
coconut cream concentrate,
coconut oil, vanilla and healthy chocolate chips (she recommends Enjoy Life brand which are gluten free, dairy free, nut free and cane juice
sweetened).
1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste of salted butter in all my baked goods) 1 cup sugar 3 large eggs at room temperature 3/4 teaspoon pure vanilla extract 1/2 teaspoons pure almond extract 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 (1/4 if using unsalted butter) teaspoon kosher salt 1/2 cup buttermilk 7 ounces
sweetened,
shredded coconut
I already have all the other ingredients except the stevia, so I think I'll just use
sweetened shredded coconut instead.
3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup
sweetened flaked
coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups
shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)
ingredients GERMAN CHOCOLATE CAKE: 1 and 1/2 (4 - ounce) bars baking chocolate 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted butter (room temperature, plus additional for greasing) 1 and 1/2 cups granulated sugar 1/2 cup dark brown sugar 4 large eggs (separated) 1 and 1/2 teaspoons vanilla extract 1 cup buttermilk
COCONUT PECAN FILLING: 1 and 3/4 cups pecans (toasted) 1 and 1/2 cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heav
COCONUT PECAN FILLING: 1 and 3/4 cups pecans (toasted) 1 and 1/2 cups
sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heav
coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heavy cream
type of treated
coconut,
shredded and
sweetened from childhood, but the raw stuff again, is better for me.
I don't see why I couldn't
sweeten it a bit with stevia and add some
shredded coconut and frozen blueberries?
I manage my epilepsy by way of ketogenic diet, so I replaced oats with finely
shredded coconut, doubled the
coconut oil, went with flax, sesame and pumpkin seeds, omitted the fruit,
sweetened with stevia, cinnamon, cardamom and gave it a shot of cayenne for fun.
Our
coconut products consist of unsweetened
coconut in large flake or medium
shred,
sweetened coconut angel flake and toasted
coconut.
I like to use
shredded or flaked
sweetened coconut.