#coconutlovers

[forkfulofflavor]

Coconut Paradise Cake Indulge in a moist and delightful coconut cake that’s perfect for any occasion. This Coconut Paradise Cake combines the richness of coconut flavor with a creamy topping, making it a true dessert paradise. Ingredients: 1 Yellow cake mix 4 Eggs 1/2 C vegetable/canola oil 3/4 C sour cream 1 tsp coconut extract 1 Box instant coconut cream pudding mix 2/3 C water 1 large container cool whip topping, thawed 1/2 package instant coconut cream pudding mix 3/4 C sweetened shredded coconut Directions: 1. Preheat the oven to 350°F. 2. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, sour cream, coconut extract, instant coconut cream pudding mix, and water. Mix until well combined. 3. Pour the batter into a greased bundt pan and bake for 40-45 minutes, or until the cake is golden brown and set. 4. Allow the cake to cool in the pan for 5 minutes, then turn it out onto a cake plate. Let the cake cool completely before adding the topping. 5. For the topping, beat together the thawed cool whip and the instant coconut cream pudding mix using a mixer until well combined. Refrigerate the mixture for 10 minutes to help it set up. 6. Spoon the topping over the cooled cake and spread it evenly to cover the entire surface. 7. Finish by sprinkling the sweetened shredded coconut on top of the cake. 8. For the best flavor, refrigerate the cake for a few hours before serving.

[emily1-johnson]

Keto Samoa Bars Recipe

Ingredients:

Base:

2 cups almond flour

1/4 cup melted butter

1/4 cup erythritol

Caramel:

1/2 cup coconut cream

1/4 cup butter

1/4 cup erythritol

1/2 teaspoon vanilla extract

Topping:

1/2 cup toasted coconut flakes

1/4 cup sugar-free dark chocolate (melted)

Instructions:

Mix the base ingredients and press the mixture into a baking dish. Bake at 175°C (350°F) for 10 minutes.

For the caramel, heat coconut cream, butter, and erythritol until thickened, then add vanilla.

Spread the caramel over the base and sprinkle with toasted coconut flakes.

Drizzle the melted chocolate on top and let it cool.

Slice and enjoy!

[oldtownsanclemente]

Feeling Fruity 🍓😋🥥

Aloha Acai Bowls and Coffee in Old Town San Clemente

[cookiedoughandovenmitt]

[NEW] German Chocolate Truffles! German chocolate cake filling and german chocolate all together in a cute little package. PLUS toasted coconut and toasted pecans! Recipe--> http://bit.ly/2p5Wh99

[forkfulofflavor]

Limonada de Coco Ingredients: 400 ml coconut milk 3/4 cup fresh lime juice 5 tbsp white sugar 3 cups ice Lime slices for garnish Directions: In a blender, combine the coconut milk, fresh lime juice, white sugar, and ice. Blend until smooth and creamy. Serve immediately, garnished with fresh lime slices for a vibrant touch. Prep Time: 5 minutes | Total Time: 5 minutes Kcal: 180 kcal per serving | Servings: 2 servings Limonada de Coco, or Colombian Lime Coconut Drink, is a unique blend that brings a taste of the tropics with every sip. The smooth, creamy coconut milk pairs beautifully with fresh lime juice, creating a refreshing balance of richness and tanginess. The added touch of white sugar enhances the flavors without overpowering the natural taste of coconut and lime, resulting in an utterly delightful summer drink. Perfectly chilled and served over ice, this drink is a Colombian classic, enjoyed on warm afternoons or as a non-alcoholic cocktail. It’s an effortless beverage that captures the essence of a tropical getaway. Garnish with a lime slice to add a pop of color and an extra hint of citrus aroma. This drink is sure to be a hit, whether served at a summer gathering or sipped solo for a mini vacation in a glass.

[ncstclgia]

These Hemp Chocolate Tahini Coconut Bars are a delightful combination of nutty hemp seeds, rich cocoa, creamy tahini, and sweet maple syrup, all topped with shredded coconut. They're grain-free, vegan, and perfect for a nutritious snack or dessert.

Ingredients: 1 cup hemp seeds. 1 cup shredded coconut. 1/2 cup tahini. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup cocoa powder. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Put parchment paper around the edges of a square baking dish. Put hemp seeds, shredded coconut, tahini, maple syrup, melted coconut oil, cocoa powder, vanilla extract, and a pinch of salt in a bowl. Mix well until everything is well mixed. Put the mixture in the baking dish that has been prepared and press it down evenly and firmly. Freeze the dish for about 30 minutes, or until the mixture is hard. The bars should be cut out of the dough once it is firm. Keep the bars in the fridge in a container that won't let air in.

Prep Time: 15 minutes

Cook Time: 30 minutes

tri colour classic

[in-sideunder]

These Coconut Cupcakes are a tropical treat. The cake is moist and flavored with coconut. The frosting is rich and creamy, and the top is made of toasted coconut. Great for people who like coconut!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 1/2 cup coconut milk. 1/2 cup shredded coconut sweetened or unsweetened. 1/4 cup sour cream. 1/4 cup cream cheese. 1/4 cup powdered sugar. 1/2 teaspoon vanilla extract. 1/2 cup toasted coconut flakes for garnish.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Slowly add the dry ingredients, mixing in between adding the coconut milk. Start with the dry ingredients and end with the coconut milk. Add the sour cream and coconut shreds and mix them into the batter until it's well mixed. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Get the cream cheese frosting ready while the cupcakes cool. Put the powdered sugar, vanilla extract, and cream cheese in a bowl and beat them together until the mixture is smooth and creamy. After the cupcakes have cooled all the way down, frost each one with a big swirl of cream cheese frosting. As an extra touch, sprinkle toasted coconut flakes on top of each frosted cupcake. Enjoy your Coconut Cupcakes with Cream Cheese Frosting and Toasted Coconut after you've made them.

Prep Time: 20 minutes

Cook Time: 20 minutes

waldorf mataro

[thorarosebird]

Indulge in the tropical flavors of this Orange Macaroon Smoothie - Vega. It's a creamy and refreshing blend of oranges, banana, coconut, and oats, perfect for a quick breakfast or a post-workout snack.

Ingredients: 2 oranges, peeled and segmented. 1 banana. 1/2 cup shredded coconut. 1/2 cup rolled oats. 1 cup unsweetened almond milk. 1 tablespoon honey or maple syrup optional for added sweetness. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Place the peeled and segmented oranges, banana, shredded coconut, rolled oats, almond milk, honey or maple syrup if using, and vanilla extract in a blender. Add a few ice cubes if you prefer a colder smoothie. Blend all the ingredients until smooth and creamy, scraping down the sides of the blender if necessary. Taste the smoothie and adjust the sweetness by adding more honey or maple syrup if desired. Pour the Orange Macaroon Smoothie into glasses and garnish with additional shredded coconut if you like. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

chitresh