Coconut Delights Fritters Recipes

COCONUT DELIGHTS RECIPE BY TASTY

Coconut Delights Recipe by Tasty image

Here's what you need: graham cracker, sweetened condensed milk, coconut

Provided by Ilana Kemp

Yield 10 servings

Number Of Ingredients 3

Ingredients

2 packets graham cracker, or marie biscuits
2 cans sweetened condensed milk
1 lb coconut, fine desiccated

Steps:

First, crush the biscuits or crackers into a fine meal in a bowl.
To this, add sweetened condensed milk and mix well until the batter becomes a sticky consistency.
Take two tablespoons of batter and roll into a ball.
In a separate bowl, empty the packet of fine desiccated coconut and coat the ball in the coconut flakes.
Repeat with the rest of the mixture until done.
Once the balls are well-coated with the coconut, place in a container and refrigerate for 2-3 hours.
Retrieve and serve.
Enjoy!

Nutrition Facts : Calories 416 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 4 grams, Protein 7 grams, Sugar 45 grams

CORN & COCONUT FRITTERS

Corn & Coconut Fritters image

Make and share this Corn & Coconut Fritters recipe from Food.com.

Provided by Moor Driver

Categories Coconut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

85 g plain flour
1/4 teaspoon baking powder
1 egg, lightly beaten
2 tablespoons coconut cream
1 tablespoon soy sauce
1 tablespoon lemon juice
185 g sweetcorn, kernals can drained
1 tablespoon chopped fresh coriander (cilantro)
50 g caster sugar
4 tablespoons rice wine vinegar
2 tablespoons Thai fish sauce
2 teaspoons chili sauce

Steps:

First make the dipping sauce. Warm the sugar, rice wine vinegar, fish sauce & chili sauce in a small pan to dissolve the sugar. Set aside to cool.
Sifr the flour and baking powder into a bowl and gradually beat in the egg, coconut cream, soy sauce & lemon juice. Stir in the sweetcorn and coriander.
Heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180°C Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
Serve hot with dipping sauce.

Nutrition Facts : Calories 228.3, Fat 3.6, SaturatedFat 1.9, Cholesterol 52.9, Sodium 1128.6, Carbohydrate 43.8, Fiber 2.1, Sugar 15.6, Protein 6.8

COCONUT DELIGHT

Coconut Delight image

Make and share this Coconut Delight recipe from Food.com.

Provided by God Loves U

Categories Dessert

Time 40m

Yield 10-14 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1 (14 ounce) can sweetened condensed milk
1 (3 ounce) package instant coconut cream pudding mix
1 (12 ounce) carton frozen whipped topping, thawed,divided
1 1/2 lbs poundcake, cut into 1 inch cubes
1 quart blueberries, fresh or frozen,thawed
1 quart fresh strawberries, cut in half
1 cup coconut, divided
additional blueberries (optional)
additional strawberry (optional)
1/4 cup coconut, cooked to light brown (optional)

Steps:

In a mixing bowl, beat cream cheese and confectioners' sugar.
Add milk and pudding mix; mix well.
Fold in 1-1/2 cups of whipped topping.
Place half of the cake cubes in a 4-quart glass bowl.
Layer with half of the berries, coconut, and pudding mix.
Cover with remaining cake cubes.
Layer with the remaining berries, coconut, and pudding mixture.
Spread remaining whipped topping over top.
Garnish with additional berries and lightly brownish coconut if desired.

Nutrition Facts : Calories 743.2, Fat 39.5, SaturatedFat 27, Cholesterol 189, Sodium 495.9, Carbohydrate 92.4, Fiber 4.6, Sugar 50.9, Protein 10.2

COCONUT CRUNCH DELIGHT

Coconut Crunch Delight image

I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 12-16 servings.

Number Of Ingredients 10

Ingredients

1/2 cup butter, melted
1 cup all-purpose flour
1-1/4 cups sweetened shredded coconut
1/4 cup packed brown sugar
1 cup slivered almonds
2-2/3 cups cold milk
1/2 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
2 cups whipped topping
Fresh strawberries, optional

Steps:

In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

Nutrition Facts :

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