#3413 - Coconut Milk Pudding

(by Shirley McNevich)

1 qt. coconut milk
1/4 cup cornstarch
1/4 cup water
1/3 cup Baker's angelflake coconut
1/4 tsp. salt
1/2 cup white sugar

In a bowl add the cornstarch--slowly pour the water into the cornstarch while whisking. Use the whisk to break up any lumps. In a saucepan add the coconut milk, salt and white sugar--place saucepan over medium heat. Cook/stir until the sugar dissolves completely, then turn the heat back to medium low and add the coconut--cook/stir for 5 minutes. Slowly pour the cornstarch mixture into the coconut mixture while stirring--keep cooking/stirring until mixture thickens to pudding consistency. Remove from heat--pour mixture into a glass serving bowl. Cool to room temperature, press a piece of Saran wrap over the whole top (making sure the wrap is touching the pudding) and refrigerate until cold.

#3214 - Raspberry Coconut Pie

(by Shirley McNevich)

1 1/2 cups crushed ginger snap cookies OR crushed Nilla wafers
4 TBSP melted butter
3/4 cup regular milk
4 TBSP cornstarch
3 egg yolks
1 - 15oz. can coconut milk
1/2 cup white sugar
2 tsp. vanilla
3/4 cup Baker's angelflake coconut
2 2/3 cups fresh raspberries

In a bowl add crushed cookies and melted butter--stir until mixed. Press the cookie mixture into the bottom and up the sides of a greased 9" pie plate. Bake at 350 degrees for 10 minutes. Cool completely. In a bowl add 1/4 cup regular milk and the cornstarch--stir with a whisk, then set aside. In a separate bowl add egg yolks--beat with a fork, then set aside. In a saucepan over medium heat add 1/2 cup regular milk, all of the coconut milk and the white sugar--cook/stir just until hot and mixed. Turn heat back to simmer, then measure out and pour 1 cup of the hot milk mixture into the beaten eggs while stirring--stir with a whisk until mixed. Pour all of the egg mixture into the simmering milk mixture in the saucepan--stir. Add cornstarch mixture to the simmering milk mixture in the saucepan--cook/stir with a whisk until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add the vanilla and 1/2 cup of the coconut--stir to mix. Scrape the whole mixture into the cooled crust. Place Saran wrap over the top of the pie, making sure the Saran wrap is touching the whole top of the pie. Cool to room temperature, then refrigerate overnight. The next day, carefully peel off the Saran wrap. Arrange the raspberries all over the top of the pie, pressing them lightly into the pie. Sprinkle the remaining 1/4 cup coconut over the raspberries.

#3109 - Coconut Glaze

(by Shirley McNevich)

1 cup Domino's powdered sugar
2 tsp. coconut milk OR whole milk
1 tsp. coconut extract
Baker's angelflake coconut (if you want it less sweet, use unsweetened coconut instead)

In a bowl add powdered sugar, coconut milk and coconut extract--stir until mixed and smooth. If too thick, add a tsp. of whole milk and stir again. Use as a glaze for any kind of cake, then sprinkle the coconut evenly over the glaze before it dries. It's really good on a white/vanilla bundt cake.

#544 - Fresh Coconut Cake

(by Joan [Naylor] Gautsch)

1 cup Crisco shortening
2 cups white sugar
4 egg yolks
4 egg whites
3 cups sifted flour
3 tsp. baking powder
1/4 tsp. salt
1 cup coconut milk (from a fresh ground coconut--while we don't recommend it, you could substitute canned coconut milk if you don't have access to fresh coconut)
1 1/2 tsp. vanilla
1 cup fresh ground coconut (while we don't recommend it, you could substitute Baker's angelflake coconut if you don't have access to fresh coconut)
Extra fresh ground coconut OR Baker's angelflake coconut for sprinkling top of cake (fresh coconut highly recommended)
Frosting: 1 cup regular milk, 5 TBSP flour, 1 cup white sugar, 1/2 cup Crisco shortening, 1/2 cup butter, 2 tsp. vanilla

Beat egg whites until stiff--set aside. In a mixer beat sugar, Crisco and egg yolks. Add flour and coconut milk alternately, beating after each addition. Add vanilla & ground coconut--beat. Add salt and baking powder--beat. Remove bowl from mixer and fold in stiffly beaten egg whites. Pour batter into a 9 x 13 cake pan. Bake at 375 degrees for 35 to 45 minutes. Insert a toothpick after 35 minutes--if it comes out clean the cake is done--if not, return to oven for a few minutes and retest. Frosting: in a saucepan constantly stir and heat milk and flour until thick--remove from heat and let stand until it's cold (MUST be cold). In a mixer add white sugar, Crisco, butter--beat until smooth. Add the flour mixture and the vanilla--beat until smooth. Frost the cooled cake, then sprinkle fresh ground coconut OR Baker's angelflake coconut over the top until entire top of the cake is covered with coconut.