Best Toasted Coconut Recipes

TOASTED COCONUT COOKIES

Steps:

• In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.

TOASTED ALMOND-COCONUT FINANCIERS

Steps:

• Heat the oven to 350 degrees. Grease a 12-cup mini-muffin tin.
• On a rimmed baking sheet, spread out the coconut and almond flour, side by side. Toast until both are lightly browned, 8 to 10 minutes, stirring halfway through and keeping a close watch at the end. Transfer to a large bowl and let cool slightly.
• Use your fingertips to grind the coconut with the almond flour to break it down into small pieces. Add the sugar, flour and salt, and whisk to combine.
• Whisk in the egg whites and almond extract, then the melted butter.
• Divide the batter evenly among the greased cups. (A small cookie scoop makes easy work of this task.) Tap the pan on the countertop to smooth the tops.
• Bake until the cakes spring back when pressed gently in the center, 18 to 20 minutes. Pop them out of the tin, using a small offset spatula or knife to loosen the edges if needed, and let them cool completely on a wire rack.
• Melt the chocolate and oil together in a small bowl in short, 10-second bursts in the microwave, stirring between each. (Alternatively, melt the chocolate and oil over a double boiler on the stove.)
• Dip half of each financier in the chocolate and set on a rack until set, at least 30 minutes.

THROWDOWN'S TOASTED COCONUT CAKE WITH COCONUT FILLING AND COCONUT BUTTERCREAM

Steps:

• Preheat oven to 325 degrees F.
• Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
• Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
• Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
• Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Combine the custard and cream in a bowl and whip until soft peaks form.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
• Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
• Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
• In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
• Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
• Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
• Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

TOASTED COCONUT COFFEE CAKE

Steps:

• Coffee-cake topping:
• Combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.
• Batter:
• Preheat the oven to 325°F Lightly coat a 9-inch round springform pan with a little of the softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow, about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.
• Cake:
• Pour batter into the prepared pan, sprinkle with topping, and bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean, 55-60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm. Enjoy!

LEMON AND TOASTED-COCONUT MERINGUE PIE

Steps:

• For crust:
• Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
• Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
• For filling:
• Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.
• For meringue:
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
• Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

TOASTED COCONUT LAYER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 8-inch cake pans, then fit each with a parchment round. Butter and flour the parchment.
• Separate the eggs into whites and yolks. Set the yolks aside. Beat the egg whites to stiff peaks, then set aside until ready to use.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the granulated sugar, butter and coconut oil in a large bowl with an electric mixer or with a stand mixer until light and fluffy, about 2 minutes. Add the egg yolks, coconut cream and vanilla and beat until just combined. Alternate adding the buttermilk and flour mixture to the butter mixture, being careful not to overmix. Gently fold in the beaten whites until completely incorporated, but keeping the volume!
• Divide the batter evenly between the prepared cake pans.
• Bake until a toothpick inserted in the middle of the cakes comes out clean, 25 to 30 minutes.
• Let cool for about 5 minutes, then invert onto a cooling rack to cool completely.
• For the coconut cream cheese frosting: Meanwhile, beat the cream cheese and butter in a stand mixer or in a bowl with a hand mixer until very smooth, about 2 minutes. Add the coconut extract and salt, then slowly start to add the powdered sugar, beating it in a little at a time. Beat until all the sugar is combined and the frosting is stiff but still light and fluffy. Add more sugar if it is too loose, or a little milk if it is too thick. Set aside at room temperature until you are ready to decorate.
• If the cakes have domed at all, shave down any uneven parts to make the tops of the cakes flat and smooth.
• Spread 1 tablespoon frosting on a cake plate or stand; this will help keep the cake in place while you decorate. Place one cake cut-side up on the plate. Dollop about 1 cup frosting on top of the cake and spread it in an even layer using a spatula, knife or spoon. Place the second cake on top of the first. Add another 2 cups frosting to the top of the cake and smooth it over the top and down the sides. Repeat with any remaining frosting until the outside of the cake is frosted and smooth. Using your hands, press the toasted coconut into the sides of the cake and sprinkle it on the top, so that the entire cake is covered in toasted coconut.
• Slice and serve, or refrigerate until ready to serve. Serve at room temperature or chilled.

LEMON CAKE WITH TOASTED COCONUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
• Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

CURRIED RED LENTIL SOUP WITH TOASTED COCONUT

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don't burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
• Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.
• While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
• Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.

TOASTED COCONUT CAKE WITH COCONUT FILLING AND BUTTERCREAM

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
• Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
• Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form.
• Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the Coconut Custard and salt; beat until the buttercream is smooth.
• Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer, cut-side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
• Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
• Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
• Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.

TOASTED-COCONUT COOKIES

Steps:

• Preheat oven to 375°F.
• In a shallow baking pan spread coconut evenly and lightly toast in middle of oven, stirring once, until pale golden, 4 to 5 minutes. Cool coconut.
• Into a small bowl sift together flour, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture and coconut until combined well.
• Arrange teaspoons of dough about 1‚ inches apart on ungreased baking sheets and bake in batches in middle of oven until golden, 8 to 10 minutes. Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool. Cookies keep in an airtight container at room temperature 1 week.

TOASTED COCONUT RICE PUDDING

Steps:

• To toast coconut: Heat a clean, dry frying pan over medium-high heat, add desiccated coconut and cook, shaking pan constantly, until coconut is golden. (Make a little more toasted coconut than is called for in the recipe so that you can sprinkle some over top at serving time.).
• Bring water, freshly-grated ginger, lime peel, salt and butter to a boil in a medium saucepan. Add the rice, return to the boil, and then reduce the heat to the lowest setting, so the mixture cooks at a simmer. Cook until rice has absorbed most of the water, stirring occasionally, about 20 minutes. Carefully remove the lime peel and discard.
• Scald the 1 cup evaporated milk and honey in the microwave.
• Add the hot milk, honey, toasted coconut and chopped raisins, if using, to the rice mixture. Cook at a bare simmer a further 15 minutes. Remove from heat and stir in rum and vanilla extracts.
• Transfer pudding to a large bowl, place a piece of plastic wrap directly onto surface and cool to room temperature. Place in refrigerator until cool and set. Just before serving, 'loosen' rice pudding by beating in the reserved 1/2 cup evaporated milk with a fork.
• Serve with your favorite toppings.

TOASTED-COCONUT MARSHMALLOW SQUARES

Steps:

• Preheat oven to 350°F with rack in middle.
• Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes.
• Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
• Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup.
• Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate.
• With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more.
• Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
• Let stand, uncovered, at room temperature until firm, about 2 hours.
• Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares.
• Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely.

TOASTED COCONUT SHORTBREAD

Steps:

• Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.
• Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by 1/2 cup coconut and beat just to blend.
• Divide dough in half, then place each half on a large piece of plastic wrap. Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and protect your hands from getting all sticky. Start to form into a log (this will give a subtle cinnamon swirl-like effect - if this idea stresses you out, you can also just add the cinnamon with the flour and coconut in step 2).
• Using your hands (just like you're playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. Each half should form logs that are about 1 1/2 to 2 inches in diameter. Chill until firm, at least 1 1/2 hours.
• Heat oven to 350 degrees. Line a rimmed baking sheet (two, if you've got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in unsweetened coconut.
• Slice each log into 1/4-inch-thick rounds. Dip each round on one side into sanding sugar (no need to egg wash, the sugar should just stick). Arrange on prepared baking sheet, sugar-side up, about 1 inch apart (they won't spread much). Bake cookies until edges are just beginning to brown, about 10 to 12 minutes. Let cool slightly before eating them all.

TOASTED COCONUT ICE CREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
• Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
• Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
• Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

TOASTED COCONUT BROWNIES

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter.
• Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat.
• With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts.
• Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt.
• Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting.
• For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool.
• Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
• Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.

TOASTED COCONUT CAKE

Steps:

• For the cake: Preheat the oven to 330 degrees F.
• In a large bowl with an electric mixer, beat the brown sugar, butter and oil until well blended. Add the egg yolks 1 at a time and beat well after each addition. Add the vanilla extract.
• In a separate bowl, combine the flour, baking powder, baking soda and salt. Add one-quarter of the dry ingredients to the sugar-butter mixture followed by one-quarter of the yogurt, beating well after each addition. Then add half of the remaining dry ingredients followed by the remaining yogurt, beating well after each addition. Beat in the remaining dry ingredients and stir in the coconut.
• In a separate bowl with an electric mixer and the whisk attachment, beat the egg whites until stiff peaks form. Fold half of the egg whites into the batter, then fold in the remaining whites.
• Grease and flour three 9-inch round cake pans. Divide the batter among the pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool for 10 minutes in the pans, then remove from the pans onto a rack to cool completely.
• For the cream cheese frosting: In a bowl with an electric mixer, beat the cream cheese and butter until well incorporated. Add the extract and mix until incorporated. Add the powdered sugar 1 cup at a time and beat until smooth.
• Place one of the cake layers on a serving plate. Spread about a third of the frosting onto the cake layer and generously sprinkle some toasted coconut on top. Repeat with the second layer. Top with the final layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with remaining toasted coconut. Keep refrigerated until serving.

JASMINE RICE PUDDING WITH TOASTED COCONUT

Steps:

• In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
• Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
• Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH TOASTED COCONUT AND CUBAN STYLE CITRUS GRILLED SHRIMP

Steps:

• Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
• Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
• Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
• Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
• Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
• Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.
• Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
• Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.

TOASTED COCONUT MARSHMALLOWS

Steps:

• Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
• Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
• Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
• Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
• With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

FULL HOUSE: COCONUT CUPCAKES, LEMON CURD FILLING, COCONUT-LEMON BUTTERCREAM FROSTING, TOASTED COCONUT

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 15 regular-size cupcake liners.
• In a medium mixing bowl, sift together the cake flour, baking powder and salt. Whisk together thoroughly.
• In the bowl of an electric stand mixer with the whisk attachment, whisk the egg whites until foamy. Gradually add 1/2 cup sugar and whisk until the eggs whites form a soft meringue. Remove the egg white mixture from the mixing bowl and set aside.
• Using the paddle attachment, cream together the butter and remaining 1 cup sugar. Scrape down the sides of the bowl and add the flour and coconut milk, alternating between the two, beginning and ending with the flour. Once all the flour has been added, mix until smooth. Scrape down the sides and beat in the egg white mixture until smooth.
• Fill the cupcake liners two-thirds full and bake until the tops are golden brown and the cupcakes are baked through, about 25 minutes. Rotate the cupcake pans halfway through the baking process.
• For the lemon curd: In a microwave-safe bowl, whisk together the sugar and eggs. Stir in the butter, lemon zest and lemon juice and mix until smooth. Microwave on high for 1 minute and stir. Repeat 5 times, or until thick.
• For the buttercream: In the bowl of an electric stand mixer using the paddle attachment, cream the butter until smooth. Gradually add the powdered sugar and beat until smooth. Beat in the extracts and lemon zest and beat until light and fluffy.
• For the coconut: While cupcakes are baking, spread the shredded coconut over a sheet pan and toast and until light brown, about 7 minutes.
• To assemble: Once the cupcakes are cool, core out the middle of each cupcake and generously fill with the lemon curd. Fill a pastry bag equipped with desired pastry tip with coconut-lemon buttercream. Pipe the buttercream over the top of each cupcake and sprinkle with toasted coconut.