Coconut Flakes Recipes

Coconut Flakes mainly used as ingredient in Coconut Chicken Curry ,Chocolate Coconut Candy Bites, Coconut Macaroons,Banana Coconut Crunch Cake ,Coconut Pudding Cookies, Coconut truffles ,ParuppuPayasam,Coconut Dhal , Coconut Bars and in bakery items pudding .

1. Coconut Chicken Curry With Turmeric and Lemongrass

Yield Serves 4

Ingredients

1. • 2 lemongrass stalks
   • 1 large shallot, chopped
   • 4 garlic cloves
   • 1 (2-inch) piece ginger, peeled, thinly sliced
   • 1 teaspoon crushed red pepper flakes
   • 1 teaspoon ground turmeric
   • 1 tablespoon vegetable oil
   • 4 chicken legs, drumsticks and thighs separated
   • Kosher salt, freshly ground pepper
   • 4 kaffir lime leaves (optional)
   • 1 (3-inch) cinnamon stick
   • 4 cardamom pods, cracked
   • 2 star anise pods
   • 1 (15-ounce) can unsweetened coconut milk
   • 1 teaspoon coconut sugar or light brown sugar
   • 1/4 cup unsweetened shredded coconut
   • Chopped cilantro and chives (for serving)

Preparation

1. 1. Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.
   2. Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 Tbsp. water in a food processor, adding a splash or two of water if needed, until a paste forms.
   3. Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8–10 minutes. Transfer to a plate.
   4. Cook spice paste in same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the paste begins to fry in the fat left behind).
   5. Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1 1/2 hours.
   6. Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.
   7. Arrange chicken on a platter and spoon any braising liquid over. Top with cilantro, chives, and toasted coconut.

Calories (kcal) 570 Fat (g) 46 Saturated Fat (g) 28 Cholesterol (mg) 105 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 33 Sodium (mg) 110

    2. Chocolate Coconut Candy Bites.

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Super delicious chocolate coconut bites are a sweet treat that's a little healthier, too!

Author: The Pretty Bee

Recipe type: Dessert

Cuisine: Paleo, Vegan, Gluten Free

Serves: 10

Ingredients

For the coconut filling:

• 1 cup unsweetened shredded coconut
• 2½ Tablespoons organic unrefined coconut oil
• 2½ Tablespoons maple syrup

For the chocolate coating:

• ¼ cup unsweetened cocoa powder
• ¼ cup organic unrefined coconut oil
• 2 Tablespoons maple syrup

Method

1. Spoon the coconut oil into a bowl, and heat in the microwave until melted - about 10 seconds.
2. Stir in the maple syrup and shredded coconut. Use your hands to form one inch balls, and place these on a parchment paper lined plate or cookie sheet. Place in the freezer for one hour.
3. Once the candy is frozen, make the coating. Place the coconut oil in a bowl, and microwave until melted - about 10 seconds. Stir in the maple syrup and cocoa powder.
4. Place a wire rack over some wax paper so that the chocolate can drip off of the candy.
5. Take one candy at a time and roll in your hands to reshape if necessary. Use a fork to drop it into the bowl of chocolate coating. Lift it out, and then dunk it in again. Lift it out and place on the wire rack.
6. Repeat with all of the candy.
7. Store the finished candy in the refrigerator.

            3. Coconut Macaroons

Servings: 17 • Serving Size: 2 cookies • Points +: 3 pts • Smart Points: 6
Calories: 129.2 • Fat: 7 g • Protein: 1.8 g • Carb: 14.5 g • Fiber: 1.1 g • Sugar: 13.4 g
Sodium: 74.2 mg (without salt)
Ingredients:

• 3/4 cup (5 large) egg whites
• 2/3 cup granulated sugar
• 10 oz sweetened coconut flakes (Baker’s)
• 1/2 tsp almond extract
• 1/4 tsp vanilla extract
• pinch of salt

Directions:
In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes. The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.


Bake 27-30 minutes or until golden.
Makes 38 cookies.

   4.  Banana Coconut Crunch Cake

Ingredients

• For the candied walnuts
• Chopped walnuts - 1 heaping cup
• Granulated sugar - 1/3 cup
• Unsalted butter - 1 tablespoon
• vanilla extract - ½ teaspoon
• For the banana crunch cake
• All-purpose flour, spooned then leveled - 2 cups
• Baking soda - 3/4 teaspoon
• Salt - 1/2 teaspoon
• Unsalted butter - ½ cup
• Coconut oil - ½ cup
• Granulated sugar - 3/4 cup
• Eggs - 2 large
• Ripe medium-sized bananas, mashed - 3
• Pure vanilla extract - 1 ½ teaspoon
• Coconut extract - 1 teaspoon
• Buttermilk - 1/4 cup
• Candied walnuts
• Sweetened coconut flakes - 1 heaping cup
• For the coconut cream icing
• Confectioners’ sugar - 1 ¼ cup
• Coconut milk - 2 -3 tablespoons
• Sweetened cream of coconut (Coco Lopez) - 2 -3 tablespoons
• Vanilla extract - ½ teaspoon
• Toasted coconut flakes for topping (optional) - ½ cup

Instructions

Make the candied walnuts:
Place a sheet of parchment paper on a cookie sheet and lightly spray with cooking spray. Set aside.
In a medium non-stick skillet over low heat, melt the butter. Add the granulated sugar followed by the walnuts and splash of vanilla extract. Stir to coat the walnuts. Increase the heat to medium and cook for about 5 minutes stirring THE ENTIRE TIME until all the sugar is melted and the walnuts are well coated with sugar.
Transfer the candied walnuts immediately to the sheet of parchment paper. With a spatula and moving quickly (quickly is key, otherwise the walnuts will cool into a big clump) separate the walnuts as best you can. Allow them to cool completely, and then finely chop. Set aside in a bowl until ready to use.
Bake the cake:
Preheat oven to 350 degrees F. Butter and flour a 9” bundt pan.
To a medium bowl, add flour, sugar, baking soda, and salt. Whisk quickly with a fork to combine; set aside.
In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, (hand mixer works here as well), mix the unsalted butter, coconut oil, and granulated sugar until combined, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Add the mashed bananas, vanilla and coconut extract. Mix until combined. Stop the mixer and scrape to incorporate ingredients.
Turn the mixer on to low speed and add the flour mixture, alternating with the buttermilk, starting and ending with the flour. Mix until moistened. If you see flour bits, it’s fine. Remove bowl from mixer and gently fold in the candied walnuts and sweetened coconut flakes.
Pour the batter into prepared bundt pan. Bang the pan once or twice on the counter to help even out the batter and get rid of air bubbles.
Place in the oven and bake for 35-45 minutes (depending on altitude) or until a toothpick inserted in the center of each load plan comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. As the cake cools, make the glaze.
Make the glaze:
In a medium bowl, combine the confectioners’ sugar, condensed milk, coconut milk, Coco Lopez, and vanilla extract. Whisk with a fork until combined. Add more confectioners’ sugar if you prefer a thicker glaze or more coco lopez if you prefer your glaze on the thinner side. Drizzle on top of cooled cakes. Top with toasted coconut if desired.

5. 5.  Coconutties - Coconut Pudding Cookies

Ingredients

• 2 cups unbleached, all-purpose flour
• ½ tsp. baking soda
• 1 tsp. baking powder
• 3.4 oz package of instant coconut cream pudding mix
• ¼ tsp salt
• ¾ cup white granulated sugar
• 3 oz. cream cheese, room temperature, cut into small pieces
• ½ cup unsalted butter, melted and warm
• 1 large egg, room temperature
• 2 Tbsp. whole milk
• About 1½ cups of sweetened coconut flakes to roll the cookies

Instructions

1. Preheat the oven to 350 and line the cookie sheet with parchment paper.
2. Place sugar and cream cheese in a large bowl.
3. Pour warm butter over sugar and cream cheese and whisk until all combined.
4. Add egg and milk, whisk until smooth.
5. Add flour, salt, baking soda, baking powder, and instant pudding mix. Mix with rubber spatula until completely combined. (You may have to just use your hands once dry ingredients are folded into wet ingredients, to finish mixing the cookie dough.)
6. Use a cookie scoop (#50 size) to to scoop even amounts of cookie dough for the cookies. Scoop cookie batter and roll the dough into a ball. Roll cookie dough balls in coconut flakes so that they are completely covered. (You can press them very gently as rolling so that coconut flakes stay on better.)
7. Place cookie balls on the baking sheet at least an inch apart.
8. Bake for 12-14 minutes. Cool on a wire rack.

  6.Coconut truffles 
 

Ingredients:

• 1 cup (250 ml) milk
• ½ cup (100 grams) sugar
• 1/3 cup (40 grams) corn starch
• 2 sticks (250 grams) butter
• 1 cup +2 tbsp (200 grams) shredded coconut flakes
• 1 tsp vanilla essence

Other:

• almonds
• ½ cup (100 grams) shredded coconut flakes

Instructions:

1. Mix the corn starch and sugar in a saucepan. Add the milk, stirring well until well-mixed.
2. Over medium heat, heat the mixture, stirring continuously to ensure that lumps do not form. When the mixture comes to a boil and thickens, remove from the heat and stir in the vanilla. Let it cool complete.
3. In a bowl beat the butter, add cream and coconut flakes and mix until it is completely blended in.
4. Put the mixture in the refrigerator for 30 minutes to harden a little so that you can shape them into balls at ease.
5. Take a spoon of the mixture and form small balls. Add almond in the center and shape into a perfect ball.
6. Place the shredded coconut flakes in a small bowl. Roll each truffles until fully coated.
7. Stored in airtight container in a refrigerator for up to one week. 

7.  Paruppu Payasam
 

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Ingredients

1. Ghee - 1/2 + 1 1/2 tsp
2. Moong Dal - 1/3 Cup
3. Water - 2 Cups + 2/3 Cup
4. Jaggery - 2/3 Cup
5. Cardamom - 1/8 tsp
6. Coconut Milk - 2/3 Cup (Neither thick nor thin)
7. Cashew - 5 (chopped)
8. Dry Coconut Flakes - 1 Tbsp (finely chopped)

Instructions

1. First, heat 1/2 tsp of the ghee in a heavy bottomed pan. Add the moong dal and roast until a nice aroma arises and turns slightly golden.  
2. To the roasted moong dal, add about 2 Cups of water and cook it in medium flame. Cook until the moong dal is just done. It should neither be mashed out nor undercooked. If needed, you can add about 1/2 - 1 Cup of additional water for cooking.  
3. Meanwhile, melt the jaggery along with the remaining 2/3 Cup of water. Filter the jaggery syrup through a fine metal mesh strainer and add it to the cooked moong dal. Stir well and cook until the jaggery syrup bubbles up and thickens a bit. Now add the cardamom powder and stir well.  
4. Add the coconut milk, stir well and cook for about a min or two. Turn off the flame.
5. In a separate pan, heat the remaining 1 1/2 tsp ghee and saute the cashew and coconut flakes until nicely golden. Add the cashews, coconut flakes along with the ghee to the payasam and mix well. 
6. Serve hot.

8. Coconut Dhal

Ingredients

1 tbsp raisins

1 ½ cups chickpeas halved (Channa Dal)

1 tsp Turmeric

1 good pinch Chili powder

2 green chile (deseeded and finely chopped)

2 tbsp Jaggery

½ tsp coriander

½ tsp Cumin

1 tsp Garam Masala

1 good pinch salt

2 tbsp clarified butter

1 ¼ cups Coconut flakes

Kitchen utensils

1 Pot mit Deckel, 1 Pot, 1 Measuring cups, 1 Cutting board, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Ladle, 2 Kitchen towels, 3 Sealable jars (à 400 ml)

Preparation steps

1.Wash the raisins and put into a cup of hot water to soak. Wash the chickpeas in cold water and put into a pan with the turmeric, chili powder and 1 liter/4 cups water. Bring to a boil, cover and cook over a low heat for about 30 minutes. Trim and halve the chilis, remove the inner ribs and the seeds if you wish and cut into rings. Stir into the chickpeas with the jaggery, coriander, cumin and 1 tsp garam masala. Add the salt and cook for a further 10-15 minutes, until the chickpeas are very soft.

2.Heat the clarified butter in a skillet and lightly toast the rest of the spices and the coconut flakes. Mix into the dhal with the drained raisins. Spoon into bowls and serve.

3.Serve with rice.

1.  9.Coconut Bars

Ingredients

1. 2 cups unsweetened shredded coconut
2. 1 cup coconut oil, melted
3. 2 tablespoons maple syrup
4. ¼ teaspoon fine grain sea salt
5. ½ teaspoon vanilla extract

Instructions

1. In a small saucepan combine coconut, coconut oil, maple syrup, and salt. Cook, stirring, over low heat, about 5 minutes, or until the shredded coconut has softened and absorbed some of the oil. Remove from heat, and add stir in the vanilla. Pour the mixture into a 9x5-inch loaf pan. Firmly pack the mixture down, and refrigerate for at least an hour. Cut into bars.
2. If the coconut bars stick in the pan, place the pan in a shallow dish of hot water for a minute, and it will loosen, and come out.