Coconuts are an often under-utilized food and receive less fanfare than some of their more colorful fruit counterparts.
But skillful chefs looking to add a subtropical flare to some of their dessert menus can do so by incorporating coconut. And each part of the trusty coconut can be used in many different ways, so there’s plenty of room for experimentation.
Coconut oil derived from its seeds is a useful cooking oil while the “meat” portion of the fruit is typically used for desserts and frozen concoctions. Further, coconut milk and coconut flour may prove handy for culinary students when preparing dairy-free meals.
Whatever you do, do it well. Here are a few combinations to get you started:
Coconut tapioca pudding
Pudding provides just the right amount of cool, refreshing taste, smooth, rich texture and easy-to-indulge simplicity that it’s a hit at any gathering. It’s also a super easy concoction to whip up.
Combine tapioca, coconut milk, sugar, salt, vanilla extract and one egg, and voila!
You can also top with fresh fruits like strawberries, mangos or pineapple – whatever you feel in the mood for.
Blackberry coconut custard cobbler
You can’t beat cobbler, and you can’t beat berries. But you can throw in a nice twist by using coconut-flavored Greek yogurt in the filling.
Combined with lemon juice and a tablespoon of vanilla, the coconut brings the filling together and provides the warm, gooey center that everyone loves.
Raspberry coconut magic bars
The name alone says it all. These bars are pure magic, and you’re a culinary magician.
Graham crackers, pecans, raspberry jam, chocolate chips and sweetened coconut milk create a rainbow of sugary flavors sure to please. Cut into small squares for easy treats after a meal.
With just four ingredients, coconut joys are easy to make and wonderful to eat. Butter, sugar, chocolate chips and flaked coconut shaped into golfball-sized desserts make them perfect grab-and-go options at parties and potlucks.
And they only take five minutes to bake!
Pomegranate coconut mousse
In this tasty drink you get the double benefit of coconut flakes plus coconut milk.
Mixed with pomegranate juice, gelatin, vanilla extract and honey, there’s plenty of sweetness to go around. After cooling off in the fridge for 45 minutes, you’re ready to serve chilled in a nice cocktail glass. Drizzle with additional fruit sauces as needed.
Triple coconut sorbet
Ice cream, coconut and cherries. You can practically guarantee people will line up for this treat.
While it takes a total of three hours (cooking plus freezing) to make, triple coconut sorbet is well worth the wait. Include coconut milk, shredded coconut, coconut, maple syrup and lime in a container and freeze.
Soak cherries in brandy and syrup, then place on top of the sorbet. You can go back for seconds as many times as you like.
Coconut apricot scones
Scones combine the best of fruit and flour in a snackable format. Using almond flour, coconut oil, apple cider vinegar, shredded coconut and dried apricots, you’ve got both a paleo and a vegan dessert that no one can turn down.
Cook in the oven for just 10 minutes and serve warm to all your guests.
We could go on and on about the virtues of coconuts, but we’ll let you get back to the kitchen and crafting miracles from scratch.
Let us know how it works!