Coconut and Pineapple Muffins

Ingredients

• 150 g wholemeal flour (or 75 g wholemeal flour and 75 g plain flour)
• 1 tsp baking powder
• 0.50 tsp bicarbonate of soda
• 0.50 tsp ground cinnamon
• 0.25 tsp salt
• 85 g butter (melted)
• 1 tsp vanilla extract
• 1 egg
• 1 medium carrot (finely grated)
• 60 g drained canned crushed pineapple
• 1 tblsp pineapple juice (from the can)
• 30 g desiccated coconut
• 100 g soft light brown sugar
• 50 g raisins (chopped for smaller children)

Chocolate Coconut Slice

Ingredients

• 250 g unsweetened desiccated coconut
• 220 g caster sugar
• 100 g butter (melted and cooled)
• 2 medium eggs (lightly beaten)
• 150 g good quality dark chocolate (chopped)

Coconut Rice Pudding

Ingredients

• 3 oz pearl rice
• 3/4 pint coconut milk
• 3/4 pint cream
• 1.50 oz caster sugar
• 0.50 vanilla pod

Coconut Crème Brûlée

Ingredients

For the coconut crème brûlée:

• 8 egg yolks
• 250 g caster sugar
• seeds scraped from 1 vanilla pod (pod also retained)
• 300 ml milk
• 600 ml double cream
• 400 g tin of coconut milk

Chocolate Coconut Pie

INGREDIENTS:

• 397g can caramel
• 100g dark chocolate
• 4 bananas
• a little cocoa powder , for dusting

FOR THE COCONUT CREAM

• 400ml can coconut milk
• 4 large egg yolks
• 4 tbsp caster sugar
• 2 tbsp plain flour
• 1 tbsp cornflour
• 2 tbsp Malibu
• 300ml pot double cream

FOR THE BASE

• 200g pack creamed coconut , roughly chopped
• 400g bourbon biscuits

Cacao Balls with Coconut

Ingredients

• 1 cup pitted medjool dates
• 1 cup activated nuts ( almonds and walnuts)
• 1/3 cup raw organic cacao powder
• 1/3 cup coconut oil
• 1/2 cup shredded coconut
• 1 tablespoon chia seeds

Blue Hawaiian Recipe

Ingredients: 2 Oz. Coconut Rum, 1/2 Oz. Blue Curaçao, 3 Oz. Pineapple Juice, 1/2 Oz. Lime Juice, 1 Pineapple Slice, 1 Cherry.

Mixing instructions: Stir ingredients together in a highball glass filled with ice cubes, and serve chilled. Garnish with a pineapple slice and a maraschino cherry.

Serving Glass: Highball Glass

Piña Colada Trifle

Ingredients

• 200 g trifle sponge
• 50 ml bacardi rum
• 2 large pineapples (very ripe)
• 1 packet powdered gelatine
• popping candy
• sparklers
• fresh coconut shavings
• for the custard:
• 500 ml coconut milk
• 6 free-range egg yolks
• 80 g caster sugar
• 4 level tablespoons corn flour

Molten Chocolate Lava Cake Recipe

Coconut Chocolate Chip Cookies Recipe

Making Fresh Fruit Salad

Coconut Macaroon Meringue

Ingredients

• 1 ripe mango
• juice of 1 lime
• 150 ml double or regular cream
• a few mint leaves, to decorate (optional)

For the coconut macaroon meringue:

• 3 egg whites
• 175 g desiccated coconut
• 125 g caster sugar

Jam jumble crumble tart

Ingredients

• 100 g (3½oz) desiccated coconut
• 100 g (3½oz) caster sugar
• 150 g (5oz) butter, cold
• 250 g (9oz) plain flour
• 2 tblsp beaten egg
• 1 tsp vanilla extract (optional)
• 340 g (12oz) raspberry jam
• whipped cream or vanilla ice cream, to serve

 

Coconut Floating Islands with Coole Swan Crème Anglaise

Ingredients

• 2 medium egg whites
• 100 g (4oz) caster sugar
• 50 g (2oz) desiccated coconut, toasted
• 600 ml (1 pint) milk
• coole swan crème anglaise, to serve
• 1 tblsp toasted flaked almonds, to serve
• 2 tblsp raspberry coulis (shop bought), to serve
• 4 spun sugar baskets, to serve
• fresh raspberries, to decorate
• fresh tiny mint sprigs, to decorate

Creme Anglaise (makes 400ml)

• 5 egg yolks
• 3 tblsp caster sugar
• 1/2 vanilla pod, split in half and seeds scraped out
• 300 ml (1/2 pint) milk
• 100 ml (3 1/2fl oz) cream

Spun sugar

• 100 g (4oz) caster sugar
• 1 tsp powdered glucose