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 Frosting

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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

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

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

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

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