Best Sweet Pink Coconut Recipes

SWEET PINK COCONUT

Sweet Pink Coconut image

This recipe is made with one of my favorite products-"sweetened Condensed Milk". This is so good you will be making it often. My Bunko Club ladies "just adore" it. lol.

Provided by Pat Duran @kitchenChatter

Categories Candies

Number Of Ingredients 4

Ingredients

14 ounce(s) can sweetened condensed milk
1 pound(s) powdered sugar
3 1/2 cup(s) shredded coconut
- pink food coloring

Steps:

Mix everything together but the food coloring. Dust a 9x13-inch baking pan with powdered sugar. Put 1/2 the coconut mixture in the pan. Press evenly.
Add pink food coloring (or your choice of color depending on holiday) to the remaining coconut mixture and knead until combined. Place this mixture on top of that in the pan. Dust the top with powdered sugar. Chill . Cut in desired pieces.

PINK COCONUT CANDY

Pink Coconut Candy image

I got this recipe from my mother. When I was in grade school, we used to make these every Christmas as gifts for my teachers--they're a great project for kids to help with. Pink with strawberry flavoring is traditional, but you can experiment with other flavors and colors too. Yield is estimated.

Provided by SaraStar

Categories Candy

Time 30m

Yield 36 candies

Number Of Ingredients 5

Ingredients

8 ounces cream cheese, softened
1 lb powdered sugar
coconut (to taste)
1 teaspoon strawberry extract
red food coloring (to taste)

Steps:

Mix everything together.
Drop by spoonfuls onto waxed paper and let sit for four hours or until set.

Nutrition Facts : Calories 71.3, Fat 2.2, SaturatedFat 1.4, Cholesterol 6.9, Sodium 18.8, Carbohydrate 12.7, Sugar 12.4, Protein 0.5

SWEET COCONUT BREAD

Sweet Coconut Bread image

A Bahamas recipe.

Provided by philipp.wagner

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h36m

Yield 40

Number Of Ingredients 15

Ingredients

3 ½ cups brown sugar
2 (8 ounce) packages grated coconut
1 cup all-purpose flour
¾ cup seedless raisins
4 ounces candied mixed fruit peel
4 ounces fresh cherries, pitted and cut into small pieces
¼ cup baking powder
1 tablespoon mixed essence
½ teaspoon ground nutmeg
1 cup margarine
½ cup shortening
½ cup milk
½ teaspoon salt
1 tablespoon water, or more if needed
5 teaspoons white sugar, or more to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C). Grease five 8x4-inch baking pans.
Combine brown sugar, coconut, flour, raisins, fruit peel, cherries, baking powder, mixed essence, and nutmeg in a large bowl using a large wooden spoon.
Combine margarine and shortening in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Pour melted mixture into flour mixture, alternating with milk, until batter is just mixed. Add water, a teaspoon at a time, if more moisture is needed.
Pour batter into the prepared baking pans, smoothing the tops with the back of a wet spoon. Sprinkle white sugar over each loaf.
Bake in the preheated oven until a toothpick or skewer inserted in the middle comes out clean, about 1 hour. Cool in the pans for 5 minutes. Invert onto cooking racks.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 33.5 g, Cholesterol 0.2 mg, Fat 10.4 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 4.5 g, Sodium 267.2 mg, Sugar 25.9 g