Coconut is widely grown across the world that fruits all year round. It's one of the most ubiquitous ingredients, which is why it's added to curries, puddings, and pies, perfectly complementing a variety of spices and herbs. All parts of the coconut are edible or usable, including the fleshy meat and the coconut water. Its fibrous husk is sturdy and is typically turned into ropes, nets, and other utility items, while charcoal is derived from the hard shell.
With coconuts, you can infuse the tropical sweetness of the fruit into your desserts. You also don't need to confine yourself to using just coconut cream, milk, or water- you can use it shaved, flaked, desiccated or shredded. Coconut flour is also an excellent substitute for regular flour if you want to make gluten-free cookies, cakes, or pies. Here are some coconut-forward recipes that you can recreate in your kitchen.
Buko Pie (Phillipines)
Ingredients:
- 3 cups of sifted flour
- 1 tsp of salt
- ¾ butter or margarine (traditionally shortening or lard is used)
- 5-6 tsp of cold water
- 2 tbsp of vinegar
- ⅓ cup cornstarch
- ½ cup coconut water
- ½ cup all-purpose cream
- ¾ cup sugar
- 4 cups tender coconut meat (also known as coconut malai)
- 1 egg
- 1 tbsp milk
Instructions:
- Start on the pie filling first by dissolving cornstarch in coconut water.
- Combine the cream and sugar in a saucepan. Do not boil but simmer till all of the sugar is dissolved.
- Add the coconut meat. Slowly pour the coconut water-cornstarch slurry. Cook till you achieve a paste-like consistency. This will take about 3-5 minutes.
- Remove from heat and cool.
- Next, start working on the pie crust by sifting the flour and salt.
- Chop the margarine into small pieces and then work it into the flour. Knead and add a tablespoon of cold water till everything comes together.
- Divide the dough into balls and chill.
- Roll each ball out into discs large enough to fit in the bottom and top of your pie tin.
- For the bottom, the disc has to be large enough to cover the sides of the tin, so roll it out larger than the top. Trim any overhangs.
- Preheat your oven to 375 F, it can be 350 F if you’re using a darker tin.
- Fill the pastry tin and cover it with the top layer. Seal the sides and poke holes to let the steam out.
- Brush it with beaten egg and milk for a glossy crust.
- Bake for 40-50 minutes or till the crust is golden brown.
- Remove the pie and let it cool down a little before digging in.
Queijadinha (Brazillian Coconut Tart)
Ingredients:
- 1 can of condensed milk
- 1 cup of coconut flakes or freshly grated coconut
- 2 egg yolks
Instructions:
- Preheat the oven to 350 F and put baking liners in your muffin tin.
- Mix all the ingredients together in a large bowl.
- Using an ice cream scooper, scoop the batter all the way to the top in the muffin liners. There won’t be any overflowing or spillage because there are no rising agents in the batter.
- Bake for 10 to 15 minutes.
Dulce de Coco (Colombia)
Ingredients:
- 1 grated coconut
- 1 cup of sugar
- 3 egg yolks
- 1 cup cream
- ½ cup of condensed milk
- 2 tbsp of flour
- 2 tsp of cinnamon
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350 F. Grease a baking tin.
- Mix all the ingredients in a bowl along with the grated coconut.
- Put it in the oven for 30 minutes. Take it out and then cool.
- Alternatively, this mixture can be cooked on the stove till it has thickened. Keep stirring to ensure that it doesn’t stick to the bottom. Transfer into ramekins or small bowls and enjoy.
Elaneer Pudding (India)
Ingredients:
- ½ tbsp agar agar
- ¾ cup of tender coconut meat
- 1 cup of coconut water
- 1 cup of milk (can also sub with coconut milk)
- ½ cup of condensed milk
- 2-3 tbsp of sugar (optional)
Instructions:
- Blend the tender coconut meat so it's completely smooth and lump-free.
- Take the coconut water and agar agar in a saucepan. Simmer on low heat till the powder is dissolved.
- In another saucepan heat the milk, condensed milk and sugar. Transfer the warm agar agar mixture along with the blended coconut meat.
- Pour this into molds or muffin trays. Cover with plastic wrap and refrigerate for half an hour.
- Loosen the firm pudding using a butter knife and then flip it onto a plate.
Kokosmakronen (Germany)
Ingredients:
- 3 ½ cups of grated coconut
- 1 can of condensed milk
- 2 egg whites
- ½ of salt
Instructions:
- Preheat the oven to 350 F. Line a baking tray with parchment paper.
- Take all the ingredients and mix until combined.
- Spoon out the macaroons on the baking tray but leave enough space between each scoop because they will expand.
- Bake for 10-15 minutes or until the kokosmakronen are golden brown. Let them cool and harden before eating them.