Coconut Recipes From Your Independent Watkins Associate Michelle Klimchuk #336326
Coconut Dream Pie 
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, lightly beaten
1/2 cup flaked coconut
1 tablespoon butter
1-1/2 teaspoons Watkins Vanilla Extract
1 teaspoon Watkins Coconut Extract
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon Watkins Vanilla Extract
6 tablespoons sugar
1/4 cup flaked coconut
In
a small heavy saucepan, combine the sugar, cornstarch and salt. Add
milk; stir until smooth. Cook and stir over medium-high heat until
thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes
longer.
Remove
from the heat. Stir a small amount of hot filling into egg yolks;
return all to the pan, stirring constantly. Bring to a gentle boil; cook
and stir 2 minutes longer. Remove from the heat; stir in the coconut,
butter and vanilla. Pour into prepared shell.
In
a small bowl, beat the egg whites, cream of tartar and vanilla on
medium speed until soft peaks form. Gradually beat in sugar, 1
tablespoon at a time, on high until stiff peaks form. Spread meringue
over hot filling, sealing edges to crust. Sprinkle with coconut.
Bake
at 350° for 17-20 minutes or until golden brown. Cool on a wire rack
for 1 hour. Refrigerate for at least 3 hours before serving. Store
leftovers in the refrigerator. Yield: 8 servings.
Nutrition
Facts: 1 piece equals 342 calories, 15 g fat (8 g saturated fat), 92 mg
cholesterol, 255 mg sodium, 46 g carbohydrate, trace fiber, 6 g
protein.
Chocolate Coconut Cream Pie
1 unbaked pie pastry (9 inches)
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks
1 tablespoon butter
1 teaspoons Watkins Vanilla Extract
1 teaspoon Watkins Coconut Extract
1/2 cup flaked coconut
CHOCOLATE LAYER:
3 tablespoons Watkins Baking Cocoa
3 tablespoons sugar
2 tablespoons milk
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/4 teaspoon Watkins Coconut Extract
Directions
Bake pie pastry. Cool.
Meanwhile,
in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook
and stir over medium-high heat until thickened and bubbly. Reduce heat;
cook and stir 2 minutes more. Remove from the heat. Beat egg yolks
lightly. Stir a little of the hot mixture into the yolks; return all to
saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove
from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into
small bowl; add coconut to bowl and set aside.
Combine
chocolate layer ingredients; blend into remaining mixture in saucepan.
Return to heat; cook and stir until mixture begins to boil. Remove from
the heat; spread 1 cup over bottom of pie crust. Top with coconut
mixture and finish with remaining chocolate mixture.
For
meringue, beat egg whites with cream of tartar until foamy. Gradually
add sugar and extract beating until stiff peaks form. Spread over hot
filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes
or until lightly browned. Cool to room temperature; chill several hours
before serving. Yield: 8 servings.
Nutrition
Facts: 1 serving (1 piece) equals 396 calories, 16 g fat (8 g saturated
fat), 102 mg cholesterol, 274 mg sodium, 57 g carbohydrate, 1 g fiber, 7
g protein.
Coconut Bread
Makes 2 loaves
Bread:
4 eggs
2 C. sugar
1 C. vegetable oil
2 tsp. Watkins Coconut Extract
3 C. flour
½ tsp Watkins Baking Powder
½ tsp. baking soda
1 C. buttermilk
1 C. flaked coconut
1 C. chopped nuts, optional
Glaze:
1 ½ C. sugar
3 T. butter
¾ C. water
1 tsp. Watkins Coconut Extract
To prepare oven, bread pans:
Preheat oven to 325 degrees. Spring 2 9 inch loaf pans with Watkins Cooking Spray and lightly flour.
To
mix bread: In large bowl, combine eggs, sugar, oil and extract.
Gradually add flour, baking powder and baking soda alternately with
buttermilk. Stir in coconut and nuts. Pour mixture into prepared pans.
To
bake bread: Bake 1 hour or until toothpick inserted in center comes out
clean. Cool slightly in pans on wire rack. Remove from pans.
To
prepare glaze: In medium saucepan, combine sugar, butter, water, and
extract. Bring to a boil. Cook for 5 minutes, stirring occasionally.
Pour over warm loaves. Let stand for 3 to 4 hours. Store in
refrigerator.
Coconut Brownies
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon Watkins Vanilla Extract
1/2 teaspoon Watkins Coconut Extract
1-1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons Watkins Baking Cocoa
1/2 cup flaked coconut
In
a large bowl, cream butter and sugar until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in extracts.
Combine flour and cocoa; gradually beat into creamed
mixture just until blended. Stir in coconut.
Spread into a prepared 13-in. x 9-in. baking pan. (Spray with Watkins Cooking Spray)
Bake at 350° for 22-25 minutes or until a toothpick inserted near the
center comes out with moist crumbs (do not overbake). Cool on a wire
rack. Yield: 1-1/2 dozen.
Nutrition
Facts: 1 brownie equals 251 calories, 12 g fat (8 g saturated fat), 74
mg cholesterol, 94 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.
Coconut Chicken Bites
2 cups flaked coconut
1 egg
1 teaspoon Watkins Coconut Extract
2 tablespoons milk
1/2 cup all-purpose flour
3/4 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
Oil for deep-fat frying (Use Watkins Original Grapeseed Oil for best results!)
1 teaspoon celery salt
1/2 teaspoon Watkins Garlic Granules
1/2 teaspoon Watkins Cumin
Directions
Place
coconut in a blender, cover and process coconut until finely chopped.
Transfer to a shallow bowl; set aside. In another shallow bowl, combine
egg, extract and milk. Place flour in a third shallow bowl. Coat
chicken with flour; dip in egg mixture, then in coconut. Arrange in a
single layer on a baking pan. Refrigerate for 30 minutes.
In
an electric skillet or deep-fat fryer, heat 2 in. of oil to 375°. Fry
chicken, a few pieces at time, for 1-1/2 minutes on each side or until
golden brown. Drain on paper towels; place in a
bowl. Sprinkle with celery salt, garlic powder and cumin; toss to coat. Serve warm. Yield: 3 dozen.
Coconut Chicken with Pineapple Vinaigrette
1 cup coconut flour
3/4 cup flaked coconut
1 teaspoon salt
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 eggs, beaten
1 T. milk or cream
1/2 teaspoon Watkins Coconut Extract
1 tablespoon each cornstarch and sugar
1/3 cup water
1/3 cup white vinegar
1/2 teaspoon Watkins Coconut Extract
1 tablespoon butter
1/2 cup chopped green pepper
1 small onion, chopped
1 cup drained pineapple chunks
1 tablespoon chopped pimientos
In
a shallow bowl, combine by whisking coconut flour, coconut and salt.
Remove skin from chicken if desired. In another small bowl whisk eggs,
cream and extract together. Dip chicken pieces in egg mixture, then
coat with coconut mixture.
Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.
Meanwhile,
in a small saucepan, combine cornstarch and sugar. Stir in water until
smooth. Add vinegar, extract and butter. Bring to a boil; cook and stir
for 2 minutes or until thickened. Add green pepper and onion; cook until
onion is softened. Stir in pineapple and pimientos; heat through. Serve
with chicken. Yield: 4 servings.
The
statements made and opinions expressed on this page are those of the
Independent Watkins Associate who is the publisher of this document, and
are not to be construed as the statements or opinions of Watkins
Incorporated.
