To toast coconut (for the topping): Place
sweetened shredded coconut in a dry skillet over medium - low heat and cook, stirring frequently, until fragrant and lightly toasted.
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.
Not exact matches
Sweetened,
shredded coconut will stay fresh for about a month
in an airtight container stored
in a cool, dry place or the refrigerator.
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.
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.
In a small pot, bring the
coconut milk,
sweetened condensed milk, and a 1/2 cup of the
shredded coconut to a boil.
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.
The two main flavors
in these cookies are chocolate and
sweetened dried
coconut (
shredded or flaked) so choose these two ingredients carefully.
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 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.
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)
Our
coconut products consist of unsweetened
coconut in large flake or medium
shred,
sweetened coconut angel flake and toasted
coconut.
ice candy is basically a popsicle made usually from a combination of fruit and water, and the one i recall seeing the most
in the philippines is one made from
sweetened young
coconut water (buko juice) and
shreds of the young
coconut meat.
Shredded (usually
sweetened)
coconut is readily available
in supermarkets and smaller shops but raw (unsweetened)
coconut chips / flakes of this quality are not.
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.
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)
It's also important to avoid feeding your dog unhealthy
coconut products, like the
sweetened coconut shreds you find
in the baking aisle!