Coconutcloudcoffee Recipes

Steps:

• Place coffee and coconut in large bowl, jar, or pot. Slowly pour in 8 cups cool water and stir very gently until grounds are just moistened. Cover and chill 24 hours.
• Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds. Line sieve with a coffee filter and add as much coffee as will fit. Strain gradually into a 1-qt. airtight container or jar, adding more coffee as space is available until all the coffee has been added. Allow grounds to sit in strainer and continue to drip 20 minutes.
• To serve, pour 1/2 cup coffee into an ice-filled glass; add ½ cup milk and 1 tsp. maple syrup and stir to combine.
• Do Ahead
• Cold brew (without milk and maple syrup) can be made 2 weeks ahead. Keep chilled.

Steps:

• In a saucepan, combine milk and coconut. Heat over medium-low heat, stirring occasionally, until mixture steams. Pour hot milk mixture into container of electric blender. Cover and blend on high speed until smooth. Strain.
• In same saucepan, combine strained milk and hot coffee; heat thoroughly, but do not boil. Remove from heat; stir in rum extract.
• Pour into 4 heat-proof glasses or coffee cups. Top each with a dollop of whipped cream. Sprinkle toasted coconut and toasted almonds over each serving. Serve immediately.

Steps:

• In a large pitcher add the coffee, coconut and 3 cups water. Stir and refrigerate, stirring every few hours, at least 8 hours or up to overnight.
• Wet a paper towel or use a coffee filter placed in a fine mesh sieve over a pitcher. Pour the cold-brewed coffee into the lined sieve and allow it to drip into the pitcher beneath. Push through gently at the end to get the last bit of coffee. Add the evaporated milk to taste, then sweeten if desired and serve over ice.

Steps:

• Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.

Steps:

• Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
• In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
• Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
• Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
• Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
• Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
• Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
• Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
• Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
• Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.

Steps:

• Make the toasted coconut syrup:
• Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.
• Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.
• Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.
• Make the drink:
• Fill a glass with ice and add cold brew. Stir in desired amount of syrup (about 2 Tbsp.) Top with a splash of coconut milk.
• Do Ahead
• Toasted coconut syrup can be made 7 days ahead; store in an airtight container and chill.

Steps:

• Stir coffee with rum and liqueur. Pour into two dessert coffee mugs. Top with a generous amount of coconut whipped cream. Sprinkle with ground cinnamon and serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Reserve 1 1/3 cup coconut in a bowl and set aside.
• Combine cake mix, egg, oil, eater and almond extract.
• Beat at low speed until well mixed.
• Stir in remaining 1 1/3 cup coconut.
• Drop by rounded teaspoons into reserved coconut and roll the cookie.
• Place on a ungreased baking sheet.
• Bake at 35o degrees for 10-12 minutes or until light golden brown.
• Cool in pan 1 minute and then transfer to cooling racks.

Steps:

• Preheat the oven to 325 degrees F. Place a sheet of parchment paper on a rimless baking sheet. Draw four 5-inch circles in pencil on the sheet. This will be your guide for forming the meringues.
• Place the egg whites in a large bowl and whisk on high speed with a handheld electric mixer until soft peaks form. Gradually beat in the sugar, scrape down sides of the bowl, and beat until thickened and the sugar has dissolved, 8 minutes.
• Place the cornstarch, vinegar and salt in a small bowl and mix to combine. Add the cornstarch mixture to the meringue and continue beating for 2 minutes. Fold in the coconut. The mixture should be very stiff. Spoon the meringue into each of the circles on the parchment paper, about 2 inches high, and smooth the tops as flat as you can get them.
• Bake the circles until the tops are dry to the touch and barely golden brown at the edges, about 20 minutes. Remove from the oven and allow to cool completely before assembling, about 20 minutes.
• For the rum coconut cream: Beat the cream in a large bowl with a handheld electric mixer until soft peaks form. Add the sugar and continue beating until it holds stiff peaks.
• Open the can of chilled coconut and scoop the white solid coconut fat out into a separate large bowl, leaving the clear coconut water in the can; set the coconut water aside. Add the rum and vanilla scrapings to the bowl with the coconut fat and whip until smooth and stiff. Add coconut water 1 tablespoon at a time until you get a smooth texture.
• Fold the whipped cream and coconut cream together with a rubber spatula. Whip the two again for 1 minute if it needs to be stiffer.
• No more than an hour before serving, assemble the cakes: Place 2 meringue circle on a cake stand, platter or 2 plates. Spoon 1/3 cup of the coconut cream over each the meringue. Sprinkle with toasted coconut flakes. Top each with the remaining meringue circles and coconut cream, spreading the coconut cream over the sides of the cakes. Sprinkle all over with toasted coconut flakes. Serve immediately or keep well chilled for up to an hour.

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.