Our Favorite Tropical Ingredient: Coconut

Try these sweet and savory recipes, made with one of our favorite tropical ingredients.

Coconut Cupcakes with Coconut-Cream Cheese FrostingPhoto: Becky Luigart-Stayner
























More from Coastal Living
Island Inspired Cocktails
Sweet-and-Spicy Island Fare
Adventurous Avocado Recipes


Ingredients
3/4 cup butter, softened
1 1/2 cups sugar
6 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons coconut milk, divided
1 tablespoon amaretto liqueur
1 1/2 cups large-flake unsweetened coconut, toasted
Coconut-Cream Cheese Frosting

Preparation
Beat butter at medium speed with an electric mixer until fluffy and creamy. Gradually add sugar, beating until well blended. Add egg whites, 1 at a time, beating until blended after each addition. Add extracts; beat well.

Combine flour baking powder, and salt; add to butter mixture alternately with 1 cup coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Divide batter evenly among 18 paper-lined cups of muffin pans. Bake at 350° for 20 to 23 minutes or until batter is set but centers of cupcakes still look slightly wet. (Do not overcook.) Cool in pans 10 minutes; transfer to wire racks.

Combine amaretto liqueur and remaining 3 tablespoons coconut milk; stir well. Spoon mixture evenly over tops of warm cupcakes, spreading with back of spoon. Cool completely.

Frost cupcakes with Coconut-Cream Cheese Frosting, and sprinkle with toasted coconut. Store at room temperature.

Related Article: Fresh Pineapple Flavors

Coconut Buttermilk Pie
Photo: Howard L. Puckett























Ingredients
1/2 (15-oz.) package refrigerated piecrusts
2 cups flaked coconut
1/2 cup butter, melted
1 1/2 cups sugar
2 tablespoons all-purpose flour
4 eggs, well beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels

Preparation
Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap, and set aside.

Toast coconut at 350° for 5 minutes or until golden brown, stirring twice. Set aside.

Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well.

Stir in toasted coconut and chocolate morsels. Pour mixture into prepared piecrust.

Bake at 325° for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set.

Related Article: 10 Decadent Chocolate Desserts

Coconut French Toast
Photo: Jean Allsopp























Ingredients
1 loaf unsliced bread
2 large eggs
1 cup whole milk
1 cup coconut milk
1/2 cup coconut cream
2 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 tablespoon butter, divided
Garnishes: Powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup

Preparation
Cut bread into 4 (2 inch slices). Trim crusts, and cut each piece in half diagonally.

Combine eggs and next 6 ingredients in a 13- x 9-inch baking dish. Soak bread in egg mixture.

Melt 1/2 tablespoon butter in a large nonstick skillet or griddle. Drain two bread slices, and cook in hot butter 30 to 45 seconds on each side or until golden. Place on a foil-lined baking sheet. Repeat with remaining butter and soaked bread.

Bake at 350° for 15 minutes. Serve with powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup.

Related Article: 15 Healthy Seafood Recipes

Coconut-Pineapple Bars
Photo: Alan Richardson























Ingredients
1 cup butter, softened
2 1/3 cups all-purpose flour, divided
1/2 cup powdered sugar
4 large eggs, lightly beaten
1 3/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup or 1 (6-oz.) can pineapple juice
1/2 cup sweetened flaked coconut
Garnish: powdered sugar and toasted coconut

Preparation
Beat butter at medium speed with an electric mixer until creamy. Gradually add 2 cups flour and 1/2 cup powdered sugar. Beat just until a smooth dough is formed. Press into a lightly greased, foil-lined 13- x 9-inch baking pan. Bake at 350° for 20 minutes or until lightly browned.

Meanwhile, whisk together eggs, remaining 1/3 cup flour, sugar, and next 4 ingredients in a large bowl; pour over baked crust. Bake at 350° for 25 minutes or until set. Let cool completely in pan; chill, if desired. Sprinkle with powdered sugar, and cut into bars. Garnish, if desired.

For more coconut recipes, read Coastal Living's 15 Coconut Creations

More from Coastal Living
15 Ways with Lime
Our Favorite Shrimp Recipes
Ultimate Grilling Recipes
Get a Free Preview Issue!