Uhl - Coconut Desserts: 41 Delicious Dessert Recipes For Coconut Lovers
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Coconut Desserts 41 Delicious Dessert Recipes For Coconut Lovers Leslie Uhl
Copyright 2012 Leslie Uhl All Rights Reserved. This Kindle book containsmaterial protected under International and Federal copyright laws and treaties.Any unauthorized reprint or use of this material is prohibited. Unauthorized duplication ordistribution of this material in any form is strictly prohibited. Violatorswill be prosecuted to the fullest extent of the law. No part of this publication maybe reproduced or transmitted in any form or by any means electronic ormechanical, including photocopying, recording, or by any information storageand retrieval system. The author, publisher, anddistributors of this product assume no responsibility for the use or misuse ofthis product; or for any physical or mental injury, damage, and/or financialloss sustained to persons or property as a result of using this product.
Theliability, negligence, use, misuse, or abuse of the operation of any methods,strategies, instructions, or ideas contained in the material herein is the soleresponsibility of the reader. ISBN-10: 1492842125 ISBN-13: 978-1492842125
DEDICATION This book is dedicated to my family andfriends who were my cheerful and willing taste testers and recipe soundingboards. I truly could not have done it without them.
CONTENTS
Introduction Hello! Thank you for buying my Coconut Dessertsrecipe book. I started writing this book because I LOVE coconut andcant get enough of it, but the more research I did, the more reasons I foundto love coconut even more! Coconut meat, butter, and oil improves calcium andmagnesium absorption in the body, reduces inflammation, improves digestion, killsbacteria, and supports your immune system. It is rich in fiber, vitamins, andminerals.
It is something very beneficial to include in your daily diet. I use as many organic, unsweetened forms of coconut as Ican pack into a recipe here. There is no thing as too much coconut! I hope you enjoy this book and these recipes. Happy Baking! Leslie
Many people ask what the difference is between coconut oil,coconut butter, and coconut cream. It can be quite confusing at times! Heresthe info: Coconut Oil is indeed just the oil, made by firstdehydrating the coconut meat and then pressing the oil out of it. It is stableat high temperatures, does not need to be refrigerated, and can be used as asubstitute for any cooking oil. It works very well as a butter or lardsubstitute, as well, though sometimes I will use half butter and half coconutoil, depending on the recipe. Coconut Butter is made from the whole meat of thecoconut, pureed into a creamy butter. Coconut meat by itself is 65% oil!Coconut butter is a delicious addition to any recipe or even as a spread. I addit to recipes to add even more coconut flavour. Coconut Cream is the dried meat of mature coconutsground into a fine powder. It has a high moisture content (up to 75%) and ahigh fiber content.
It is pretty much the same thing as coconut butter. Themain difference between coconut cream and creamed coconut is the moisturecontent. Creamed Coconut, also known as Coconut Concentrate,is the unsweetened dehydrated fresh meat of mature coconuts ground to a whitecreamy paste. It will harden under about 75 degrees F. It has a moisturecontent of about 3%. It is very versatile as you can simply add warm water tomake either coconut cream or coconut milk.
One part creamed coconut plus 2.5 parts water = coconutcream One part creamed coconut plus 5 parts water = coconut milk Coconut Milk consists of the whole meat of thecoconut, either fresh or boiled with water, and then strained to removeanything non-liquid. You can buy it in cartons, cans, or make your own at home.It has nothing to do with coconut water. Coconut Water is simply the liquid found inside acoconut when you open it. It is high in potassium and other minerals. Deliciousand hydrating alone or use it in smoothies or soups 
I hope they bring you as much joy as they have to me, myfamily, and my friends!
Mix in vanilla, rum, and coconut milk. Mix in flour mixture a little at a time until all is wellcombined. Add shredded coconut and mix in thoroughly. Pour batter into prepared Bundt pan and bake at 325 degreesF for about 1 hour, 50 minutes or until an inserted toothpick or wooden skewercomes out clean. Cool in pan on a wire rack for 20 minutes before running aslim knife around the sides of the cake and unmolding. Lime Glaze 2 tablespoons butter 2 tablespoons whole fat coconut milk 2 cups powdered sugar 2 tablespoons lime juice 1 teaspoon fresh lime zest Put butter and coconut milk in small saucepan over low heat. Lime Glaze 2 tablespoons butter 2 tablespoons whole fat coconut milk 2 cups powdered sugar 2 tablespoons lime juice 1 teaspoon fresh lime zest Put butter and coconut milk in small saucepan over low heat.
When the butter has melted, stir in the powdered sugar alittle at a time, until it is all dissolved. It will be thick and pasty. Remove the pan from heat Add lime juice and zest, and stir well until blended. Return pan to low heat, tilt pan, and whisk mixture untilsmooth. Do not let boil While still warm, drizzle glaze over cooled cake.
I modified it quite a bit, adding the lemon and coconutto make something completely new. There is no flour in this recipe, which makesit an excellent choice if you or your guests are gluten-intolerant. Lemon-Honey Syrup 1/3 cup sugar cup fresh lemon juice cup honey 1 tablespoon fresh lemon zest 2/3 cup water In a small non-reactive saucepan, combine sugar, lemonjuice, honey, zest, and water. Over medium to low heat, bring mixture to a boil, stirringwell to dissolve the sugar. Simmer for 2 minutes more before removing from heat Let mixture steep. Cake 2 tablespoons ground toasted coconut 1 cup sugar 1 cups finely ground almonds 1 cup shredded coconut 1 tablespoon fresh lemon zest 8 large eggs, separated Preheat oven to 325 degrees F
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