Coconut is one of those flavors that I didn’t come to appreciate until I was an adult– I hated macaroons as a kid, along with Almond Joy and Mounds candy bars, and so coconut cream pie never appealed to me. Now, of course, I enjoy coconut on occasion (though it’s still not in my top 5)– and who can resist a pudding pie? Not me.
I had an extra refrigerated pie crust that I needed to use up, and when I saw the can of Coco Lopez in my pantry I knew that I’d hit on an idea for dessert. That being said, for some reason I really dislike making custards that require extra egg yolks (probably because then I’d have extra whites to use up), so all of the custard-based pie recipes were out. Instead I was able to find a recipe that called for instant pudding mix that was whipped up using cream of coconut instead of milk– sounded perfect!
The original recipe had a homemade crust made with coconut and coconut-flavored rum, but since the whole point was to use up a refrigerated crust I skipped that part. I ended up adding some extra coconut extract to make up for the resulting reduction in coconut flavor, and the finished pie was creamy, fluffy, decadently rich, and of course delicious.
As you know, I’ve always had a thing for cute desserts, particularly if they’re tiny and pastel-colored. When considering what kind of sweet to make for this year’s historical picnic, I came across a recipe for strawberry lamingtons, and suddenly couldn’t get them out of my mind.
I admit I’d never actually had lamingtons before, much less made them, but they looked easy enough– cubes of sponge cake dipped in glaze and coated in finely shredded coconut. Traditionally the glaze is chocolate, but apparently strawberry is a common variation– and it’s made with jello!
So remember how I made the porg rice balls for at May 4th Star Wars party? I also made these Wookie Cookies. Mostly they were an excuse to use up some of the quick-cooking oats in my pantry (I’ve decided that they’re too gluey to make oatmeal out of), but they turned out really well, especially for a no-bake recipe. They’re extremely sweet (to be expected) but they have a great texture and are kind of addictive.
Unlike what appears to be the “standard” no-bake oatmeal cookie recipe, these do not have peanut butter in them, and they include marshmallows (melted in to give a chewy texture). I’m not sure if I’d prefer the original recipe– I’ll have to try it sometime– but these were good and I particularly liked the addition of coconut to add some dimension to the vaguely chocolate-y flavor of the base cookie. Admittedly, the chocolate chips didn’t really make them look all that much like Wookies, but they were close enough.
On our not-so-recent Hawaiian vacation (I still miss the islands!) my daughter spied an ice cream shop selling Pineapple-Coconut ice cream and was instantly drooling at the thought. We bought some, and it was decadently creamy and coconut-y, but there was next to no pineapple, which made it somewhat disappointing given that “pineapple” was the first word in the name. I vowed then and there to make my own version, though as you’ll see below I didn’t technically keep that vow…
The coconut ice cream was simple– while I’ve made custard-based ice creams before, for this recipe I decided to go with an eggless base to ensure that the eggy richness of custard didn’t overpower the coconut flavor. It totally worked– the finished ice cream was creamy and coconut-y, and (unlike many homemade ice creams) scooped smoothly and easily right out of the freezer. I toasted half of the coconut to add an extra dimension of flavor and some texture, and really liked the result. All in all, an excellent ice cream.
With the recent spate of wintry weather here at home, I decided to try to warm things up by invoking tropical flavors– pineapple and coconut! Since I make a batch of muffins roughly every two weeks and it was about time to make one, I started with my standard muffin recipe and loaded it up with crushed pineapple and coconut flakes, using the pineapple juice for good measure.
The finished muffins were light and tender, with nice bursts of flavor from the pineapple and a subtle coconut background. They’re not overly sweet, which I actually liked since coconut baked goods can often be too sugary. They also go well with tea, if you want to enjoy warm-weather flavors with a cold-weather beverage.
I will note that if I weren’t making these for my kid, I might have considered adding some rum to the batter, or making a rum/brown sugar glaze. Maybe you’d like to consider it if you try these yourself!
I was prompted to make this by sheer necessity– I had a bunch of leftover rice that was starting to harden in the refrigerator, and a cupful of coconut milk left from a tom kha gai recipe that I had no other plans for. It was really inevitable that I’d end up making rice pudding out of the two items.
I really love kheer, which is a coconut-cardamom rice pudding that I’ve only ever had in Indian restaurants. Sadly, I didn’t have any cardamom in the house and it was 12 degrees F outside, so I wasn’t about to go out just to buy some. Instead, I decided to make a plain coconut rice pudding and see what I could do with it later.