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    Crazy for Coconut: 6 Crave-Worthy Coconut Recipes

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    Step into a coconut haven with our plethora of recipes all centered around this irresistible ingredient. Whether sprinkled onto a bun or stirred into a crust, the deliciousness of coconut can’t be denied. 

    Perfumed with coconut extract, swirled with silky whipped cream, and studded with sweetened coconut flakes, this Coconut Skillet Cake is the perfect finale to any meal. The coconut lover in your life is about to be your biggest fan.

    Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat.

    The fun name for these large twisted doughnuts supposedly comes from their resemblance to the zig-zag pattern that the big cat’s swinging tail makes. If you’d like to keep the doughnut plain and get your coconut flavor through just the glaze, you can use all whole milk and vanilla extract in the dough.

    This pie isn’t French at all. In fact, it originated in United States port cities like New Orleans, Louisiana, and was first made with ingredients from French Guiana, which is likely how it got its name.

    Sometimes called Hello Dolly Bars (though no one knows why), these nostalgic treats are easy to make and perfect for an afternoon pick-me-up.

    Blending one traditional Southern classic, the cloud-like coconut cake, with blushing stone fruit, this triple-layer cake is an undeniable showstopper. A final coating of toasted coconut flakes brings a dash of color to the typically snowy-white appearance. LEGGI TUTTO

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      Coconut-Orange Tiger Tails

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      In the bowl of a stand mixer, stir together ½ cup (120 grams) warm water, 1 tablespoon (12 grams) sugar, and yeast by hand; let stand until foamy, about 10 minutes.Add 2 cups (250 grams) all-purpose flour, whole milk, melted butter, bread flour, coconut milk, eggs, salt, extracts, and remaining 3 tablespoons (36 grams) sugar to yeast mixture; using the paddle attachment, beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute. Add 2 cups (250 grams) all-purpose flour; beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute.Switch to the dough hook attachment. Beat at medium speed just until dough starts to pull away from sides of bowl, 3 to 4 minutes; add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if needed. (Dough will still be quite soft and slightly sticky but should not seem excessively wet.)Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour. (Alternatively, cover and refrigerate overnight. When ready to use, proceed as directed.)Place 3 large baking sheets upside down, and spray with cooking spray. Cut 14 (6-inch) squares of parchment paper, and place on prepared pans. Spray parchment with cooking spray. Spray 3 large sheets of plastic wrap with cooking spray.Punch down dough. Lightly dust a work surface with all-purpose flour; turn out dough onto prepared surface, and divide into 14 portions (about 80 grams each). Roll 1 portion of dough into an 18-inch-long log of equal thickness. (Keep remaining dough covered with plastic wrap, spray side down.) Place a finger in center of dough log, and fold log in half crosswise. Twist dough 4 to 5 times to look like a rope, and pinch ends together. Repeat with remaining dough.Gently transfer doughnuts to prepared parchment squares, spacing 2 to 3 inches apart. Cover doughnuts with plastic wrap, spray side down, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 40 minutes to 1 hour.In a large heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C).Line 2 large rimmed baking sheets with paper towels.Working in batches, use parchment paper to gently pick up doughnuts and add to oil. (Do not place parchment paper in oil.) Fry until golden brown, about 1 minute per side. Remove doughnuts from oil using a spider strainer, and place on prepared pans. Let cool completely.Line 2 large rimmed baking sheets with parchment paper; place wire racks on top.Dip cooled doughnuts halfway into Coconut-Orange Glaze; lift straight up and gently swirl in a circular motion to let excess drip off. Place doughnuts, glaze side up on prepared rack, and let stand until glaze is set, 20 to 30 minutes. Best served same day as made. LEGGI TUTTO

    • in Recipes

      Coconut Skoleboller

      ha scritto per te

      Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat.

      Coconut Skoleboller

      Makes 12 buns

      3⅔ cups (458 grams) all-purpose flour, plus more for dusting½ cup (100 grams) granulated sugar1 (0.25-ounce) package (7 grams) active dry yeast*1 teaspoon (3 grams) kosher salt½ teaspoon (1 gram) ground cardamom½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)½ cup (120 grams) warm canned unsweetened coconut milk (120°F/49°C to 130°F/54°C)2 large eggs (100 grams), room temperature and divided⅓ cup (76 grams) unsalted butter, cubed and softenedCoconut Pastry Cream (recipe follows)1 cup (120 grams) confectioners’ sugar2 tablespoons (30 grams) water, room temperatureGarnish: sweetened coconut flakes

      In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, yeast, salt, and cardamom. Add warm milks, and beat at low speed until combined. Add 1 egg (50 grams), and beat until combined. Gradually add remaining 1⅔ cups (208 grams) flour, beating just until dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition. Beat until dough is elastic and smooth, 8 to 10 minutes.Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 2 to 2½ hours. (Alternatively, cover and refrigerate dough overnight. Let it come to room temperature and then let rise in a warm, draft-free place [75°F/24°C] until doubled in size, 2 to 2½ hours, before proceeding.)Line 2 baking sheets with parchment paper. Spray 2 large sheets of plastic wrap with cooking spray.Lightly punch down dough. Cover and let stand for 10 to 15 minutes. Turn out dough onto a lightly floured surface, and divide into 12 portions (about 74 grams each). Using the palm of your hands, gently shape each portion into a round, smooth ball, lightly flouring your hands as needed. Place 3 to 4 inches apart on prepared pans. Cover with plastic wrap, spray side down, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.Preheat oven to 375°F (190°C).Place Coconut Pastry Cream in a pastry bag fitted with a medium round piping tip.Using your fingers or a ¼-cup measuring cup, gently press an indentation into center of each bun. Pipe pastry cream into indentations. (Do not overfill; pastry cream will expand during baking.)In a small bowl, whisk remaining 1 egg (50 grams) until well combined. Using a pastry brush, brush egg all over top and sides of dough, avoiding pastry cream.Bake until golden brown and an instant-read thermometer inserted near center registers 190°F (88°C), 9 to 11 minutes. Let cool completely on pans on wire racks.In another small bowl, whisk together confectioners’ sugar and 2 tablespoons (30 grams) room temperature water until well combined. Using a pastry brush, brush glaze on sides of buns, and immediately garnish with coconut flakes, if desired. Serve immediately. Refrigerate in airtight container for up to 3 days.

      *We used Red Star Active Dry Yeast.
      pro tip
      Give your can of coconut milk a good shake before you open it since it naturally separates a bit.

      Coconut Pastry Cream

      Makes 2 cups

      1 cup (240 grams) whole milk½ cup (120 grams) unsweetened coconut milk½ cup (100 grams) granulated sugar, divided4 large egg yolks (74 grams)3¼ tablespoons (26 grams) cornstarch⅛ teaspoon kosher salt1½ teaspoons (6 grams) vanilla extract⅛ teaspoon coconut extract2 tablespoons (28 grams) unsalted butter, softened

      In a medium saucepan, heat milks and ¼ cup (50 grams) sugar over medium heat, whisking frequently, until steaming. (Do not boil.)In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Slowly add warm milk mixture, whisking constantly. Pour mixture into saucepan; cook over medium heat, whisking constantly, until thickened and boiling, 4 to 5 minutes. Whisk in extracts.Strain mixture through a fine-mesh sieve into a large bowl. Whisk in butter until melted and well combined. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until an instant-read thermometer registers 65°F (18°C) to 70°F (21°C), 2½ to 3 hours. LEGGI TUTTO