Hawaiian Coffee For Two Recipes

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HAWAIIAN COFFEE FOR TWO

Treat yourself and a friend to the sweet, coconutty goodness that is this Hawaiian Coffee for Two. No special equipment necessary-just your coffeemaker!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 2 servings, about 1-1/4 cups each

Number Of Ingredients 4



Hawaiian Coffee for Two image

Steps:

  • Blend milk and coconut in blender on high speed 40 sec.; pour through fine-mesh strainer into empty pot of coffee maker. While still holding strainer over coffee pot, press coconut with back of spoon to remove as much liquid as possible; discard strained solids.
  • Place coffee in filter in brew basket of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir until blended.

Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 9 g, Protein 6 g

1-1/3 cups warm milk
1-1/3 cups BAKER'S ANGEL FLAKE Coconut
1/4 cup MAXWELL HOUSE Coffee, any variety
1-1/4 cups water

HAWAIIAN COFFEE

Make and share this Hawaiian Coffee recipe from Food.com.

Provided by Annacia

Categories     Beverages

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4



Hawaiian Coffee image

Steps:

  • Brew the coffee and water.
  • Lightly brown the grated coconut in a saucepan.
  • Pour the hot coffee and coconut milk into a glass.
  • Sweeten as/if desired.
  • Stir.
  • Top with the toasted grated coconut and serve.

1/4 cup kona ground coffee
2 1/4 cups water
1/2 cup coconut milk
1 tablespoon grated coconut

HAWAIIAN COFFEE CAKE

Make and share this Hawaiian Coffee Cake recipe from Food.com.

Provided by Scandigirl

Categories     Breads

Time 1h5m

Yield 1 Cake

Number Of Ingredients 9



Hawaiian Coffee Cake image

Steps:

  • Sift together flour, cinnamon and nutmeg.
  • Add and mix until crumbly the brown sugar and shortening.
  • Reserve 3/4 cup of this mixture.
  • Add the chopped nuts, baking sode and buttermilk.
  • Mix enough to blend.
  • Bake in greased 8x8x2 pan.
  • Sprinkle with reserved 3/4 cup sugar-shortening crumb mixture and cover lavishly with coconut.
  • Bake in 350 degree F oven for 50 minutes or finger test for doneness.

2 1/4 cups flour
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 1/2 cups brown sugar
1/2 cup shortening
3/4 cup chopped nuts (I use Macademia nuts)
3/4 teaspoon baking soda
1 1/2 cups buttermilk
1 cup coconut, shredded

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