What can I make with a bag of sweetened Mounds Coconut?!


Question: What can I make with a bag of sweetened Mounds Coconut!?
PLease help! It's been sitting in my pantry for about 2 months! I don't know what to make with it!! It's shredded, Mounds coconut!. HELP!!!Www@FoodAQ@Com


Answers:
COCONUT BONBONS
5 oz!. condensed milk
2 c!. sifted powdered sugar
1 tsp!. vanilla
14 oz!. shredded coconut
Mix all ingredients well and chill till stiff!. Roll into balls and dip into melted chocolate!.

or
bake a white cake, mix the coconut in your buttercream icing and frost with the coconut buttercream icingWww@FoodAQ@Com

Yummmm! I love shredded coconut! You can add it to your cookie dough to make some great choc chip coconut cookies!. You can make fudge and when you line the pan with foil!.!.!.!.layer the coconut on the foil before you pour the fudge on the pan to harden!. You can mix the coconut in your favorite yogurt!! You can also just eat it as a snack if you like shredded coconut and mix it with some nuts and m&ms and sunflower seeds and raisins just for a snack!.!.!.so many things to do! Make a coconut cream pie!?!? Do you have a cookbook!?
Go to www!.simplycoconut!.com/ and discover the coconut world of baking and cooking! Have fun!Www@FoodAQ@Com

This is very sweet,,,,but good

pour enough sweetened condensed milk on the coconut to make it firm enough to stick together!.!.!.melt some chocolate bark in the microwave or double boiler!.!.!.drop the coconut by the spoonful into chocolate!.!.!.remove to wax paper to let harden or roll in crushed pecans!.Www@FoodAQ@Com

You can also use it in a vanilla or custard pudding too!. When pushed for time I sprinkle coconut & drizzle chocolate over vanilla ice cream for a quick desert!.!.!.!.Www@FoodAQ@Com

About 25 coconut cream pies or 50 doz!. cookies!.Www@FoodAQ@Com

COCONUT MACAROONS

14 oz!. flaked coconut
14 oz!. sweetened condensed milk
2 tsp!. vanilla
1 1/2 tsp!. almond extract

Combine all ingredients and mix well!. Drop by rounded teaspoonful onto aluminum foil lined and greased baking sheets!. Garnish as desired!. Bake 8-10 minutes at 350 degrees!. Immediately remove from baking sheet so macaroons won't stick!. Store covered at room temperature!.

Variation: Omit almond extract and add 4 oz!. (1 oz!.) squares of unsweetened chocolate, melted!.

COCONUT MACAROON ICE CREAM

Crumble 3/4 package of coconut macaroons and soak in 1/2 cup of sherry!. Soften 1/2 gallon of vanilla ice cream!. Beat in cookie- sherry mix!. Optional: Add red or green chopped cherries and nuts!. Refreeze and serve!.

COCONUT BLACK BOTTOM PIE

1 teaspoon butter
1 1/3 cups flake coconut
2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup sugar
2 tablespoons cornstarch
dash of salt
2 3/4 c!. milk
2 egg yolks, beaten
1 1/2 teaspoons vanilla extract
2 squares unsweetened chocolate
1 prepared 9 inch pie shell
2 egg whites


Butter a small baking sheet and toast 1/3 of a cup of the coconut!. Set aside!.
Soften the gelatin and 1/4 cup of cold water!. In a small saucepan, combine 3/4 cup of sugar, corn starch, milk and salt!. Bring to a boil over medium heat stirring constantly about five minutes!.

To temper the eggs, stir a small amount of the hot mixture into egg yolks, and add egg yolk mixture to saucepan!. Continue to cook one minute!.

Add 1-1/2 c!. of the hot mixture into the softened gelatin and stir well until dissolved!. Stir in 1/2 teaspoon vanilla extract and 1 cup coconut!. Place in refrigerate and chill until mixture has thickened but not fully set!.

In a small saucepan add chocolate and 2 tablespoons of sugar to the remaining egg yolk mixture, stirring over low heat until chocolate melts!. Stir in the remaining vanilla extract and cool!. Pour into the pie shell and chill!.

Beat egg whites until soft peaks form and eggs are foamy but not dry, gradually adding in the remaining sugar!. Fold gently into the chilled gelatin mixture!. Spread over the chocolate in the pie shell!. Sprinkle with the buttered, toasted coconut!.

Serve cold with whipped cream and garnish with chocolate curls, if desired!.

CHICKEN BREAST WITH COCONUT SAUCE
Makes 8 Servings, 1 chicken breast per serving

2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness

In a heavy bottomed skillet, sauté onions and garlic!. Add chicken breasts and brown lightly!. Do not allow garlic to brown (you might want to add it towards the end of the sauté)!.

Sauce:

3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar

In a blender, combine sauce ingredients!. Add to skillet!. Cover and simmer, stirring occasionally, until chicken is tender!.

To Serve:

1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped

Pour coconut over chicken and allow to simmer an additional 20 minutes!. Place on serving dish and ladle over with sauce!. Garnish with chopped parsley!.

CHINESE CHEWS

1/2 cup granulated sugar
1/2 cup corn syrup
1 cup peanut butter
2 cups chow mein noodles
1/2 cup shredded coconut
1/2 cup nuts, chopped

Combine sugar and syrup in a saucepan and bring to a boil!. Remove from heat and stir in noodles, peanut butter, coconut and nuts!. Stir until mixed!.
Drop by teaspoons onto buttered wax paper and let cool!.

hope these help!. good luck and enjoy!.Www@FoodAQ@Com

Coconut Cheesecake

1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut -- toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese -- room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
15 ounces cream of coconut - -- (1 can)
(such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
1 lemon -- juice of

Preheat oven to 325F!. Wrap outside of 9-inch diameter Springform pan with 2 3/4-inch high sides with foil!.

Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl!. Press mixture onto bottom and up sides of pan!.

Beat cream cheese and sugar in large bowl until well blended!. Add eggs 1 at a time, beating well after each addition!. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended!. Pour filling into crust!.

Bake until puffed and set in center, about 1 hour 25 minutes!.

Transfer to rack and cool completely!.

Cover and refrigerate overnight!.

Cut around pan sides to loosen cake!.

Remove pan sides!. Sprinkle remaining coconut around edge of cake!.



Pina Colada Pie



Prep Time: 30 min
Total Time: 1 hr 40 min
Serves: 8


Ingredients
1-1/2 cups BAKER'S ANGEL FLAKE Coconut

3/4 cup HONEY MAID Graham Cracker Crumbs

1/3 cup margarine or butter, melted

2 pkg!. (4-serving size each) JELL-O Vanilla or Chocolate Flavor Instant
Pudding & Pie Filling

2 cups cold milk

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 can (8 oz!.) crushed pineapple, drained

3/4 cup JET-PUFFED Miniature Marshmallows


Preparation
MIX coconut, graham cracker crumbs and margarine in bowl!. Press on bottom
and side of 9-inch pie plate!. Bake at 325°F for 10 minutes; cool!.

PREPARE pudding as directed on package for pie, using milk and sour cream!.
Fold in pineapple and marshmallows!.

SPOON into prepared crust!. Refrigerate at least 1 hour!.




Rich Chocolate-Coconut Pie


Serving Size : 6

4 ounces Baker's German sweet chocolate
1/4 cup butter or margarine
13 ounces evaporated milk
1 1/3 cups Baker's Angelflake coconut
3 eggs -- slightly beaten
1/2 cup sugar
1 unbaked 9-inch pie shell

Melt chocolate and butter over low heat in medium saucepan!. Add milk,
coconut, eggs and sugar, and stir until blended!. Pour into pie shell!. Bake
at 400 F!. for 30 minutes!.
Cool or serve warm with prepared Dream Whip topping or ice cream, if
desired!. Store in refrigerator!.

Serves 6



COCONUT CAKE
2 white cake mixes
2 pkg!. fresh frozen coconut
2 c!. sugar
1 pt!. sour cream
1 (9 oz!.) Cool Whip

Bake 4 layers of white cake!. Do not thaw coconut completely!. Combine all ingredients, fill, frost and refrigerate for 5 days




CHOCOLATE-COCONUT
BROWNIES

2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa
2/3 cup vegetable oil
4 eggs
1 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups chopped pecans
14 ounces sweetened condensed milk
12 ounces coconut flakes
16 ounces chocolate frosting

Beat first 7 ingredients at medium speed with an
electric mixer until smooth
(batter will be thick)!. Stir in pecans; spread
batter into a greased and
floured 13- x 9-inch pan!. Bake at 350 degrees F!. for 25 minutes!. Combine milk and coconut; spread mixture over
warm brownies, and bake 10
more minutes!. Cool completely on a wire rack!. Spread frosting over brownies; cut into squares!. Yield: 3 dozen (1 per
serving)!.Www@FoodAQ@Com





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