LIME COCONUT TRIANGLES
This refreshing recipe from Michele Savoldi of Delaware, Ohio is a tempting twist on traditional lemon bars. With a nutty crust and smooth lime filling, the yummy treats are elegant dusted with powdered sugar and cut into triangles.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, 1/4 cup coconut, confectioners' sugar and pecans. Stir in the butter. , Press into a greased 8-in. square baking dish. Bake at 350° for 15 minutes. Meanwhile, in a large bowl, whisk the eggs. Stir in the sugar, lime juice, lime zest, baking powder and remaining coconut. Pour over crust., Bake for 15-20 minutes or until edges are light golden brown. Cool on a wire rack. Dust with confectioner's sugar. Cut into squares; cut in half to make triangles.
Nutrition Facts :
COCONUT LIME SQUARES
Categories Citrus Egg Dessert Bake Lime Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes sixteen 2-inch squares
Number Of Ingredients 13
Steps:
- Make crust:
- Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
- In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
- Reduce oven temperature to 300°F.
- Make custard:
- In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
- Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.
CHOCOLATE COCONUT PHYLLO TRIANGLES
Make and share this Chocolate Coconut Phyllo Triangles recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- In a food processor add the chocolate, coconut, almonds and butter.
- Process until smooth.
- Place one sheet of dough on the counter and brush with oil.
- Place another sheet on top and cut lengthwise into 4 long equal strips.
- Spoon 1 tbsp of the chocolate nut mixture onto the end of one strip and fold flag style into a triangular shape.
- Place on a baking sheet and repeat using the remainder of the phyllo sheets and chocolate mixture.
- Bake for 10-12 minutes or until golden brown.
- Cool slightly and serve with ice cream or cool completely.
FLORIDA PIE
In this Key lime pie, there's a layer of chewy coconut in the bottom of the graham cracker crust, with the classic Key lime filling and coconut meringue.
Categories Dessert Pie Bake Lime Milk/Cream Lime Juice Coconut Egg
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.
- Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
- Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
- To finish the pie with meringue: Preheat the broiler. Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining ½ cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
CHOCOLATE-COCONUT FILO TRIANGLES WITH VANILLA ICE CREAM
Make and share this Chocolate-Coconut Filo Triangles With Vanilla Ice Cream recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, chop chocolate fine; add coconut, almonds and ¼ cup of butter.
- Blend mixture until smooth.
- Melt remaining butter.
- Working with 1 strip of filo at a time, arrange the strip on a work surface with short side facing you (cover the remaining filo with a damp towel to keep from drying out).
- Brush strip lightly with some of the melted butter.
- Fold down top right hand corner of filo to form a triangle; put 1 tablespoon of filling in center and continue folding in same way, to enclose filling completely (the folding process is like you are folding the flag to make a triangular shape).
- Brush with some of remaining butter and repeat 11 more times, making 12 filo triangles.
- (can be prepared up to 2 weeks in advance and kept wrapped and frozen) Preheat oven to 400F and bake triangles for 8-12 minutes (the longer time if you're baking them frozen), or until golden.
- Serve hot with ice cream.
Nutrition Facts : Calories 336.9, Fat 30.4, SaturatedFat 17.2, Cholesterol 40.7, Sodium 214.8, Carbohydrate 18.3, Fiber 4.3, Sugar 1.9, Protein 5.4
KETO COCONUT LIME BARS
These keto lime bars are a tangy treat sure to satisfy your sweet tooth! Keep refrigerated. Garnish each piece with a small lime wedge, if desired.
Provided by France C
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
- Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
- Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
- Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 17.8 g, Cholesterol 87.7 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.9 g, Sodium 106.9 mg, Sugar 1 g
GOLDEN COCONUT PYRAMIDS
Beautiful coconut pyramids kids will love to make with only 3 ingredients
Provided by bakingchef15
Time 40m
Yield Makes Pieces
Number Of Ingredients 3
Steps:
- Pre-heat oven to 180c. Grease a baking tray Beat eggs well. Stir in coconut and sugar.
- Leave to stand for 20 min.
- Dip hands in cold water, shape mixture into pyramids.
- Place on a baking tray
- Put in oven for 25-30min. Remove from tray and cool on a wire rack.
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LIME-COCONUT TRIANGLES - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Total Time 50 minsServings 18Calories 137 per serving
- For crust, in a medium mixing bowl stir together flour, powdered sugar, pecans, and 1/4 cup of the coconut. Stir in margarine or butter. Press mixture into a greased 8x8x2-inch baking pan. Bake in a 350 degree F oven for 20 minutes.
- Meanwhile, in a bowl beat eggs slightly; stir in granulated sugar, lime peel, lime juice, and baking powder. Stir in remaining coconut. Beat until combined. Pour over crust. Bake in the 350 degree F oven for about 20 minutes or until edges are lightly browned and center is set. Cool in pan on a wire rack. Cut into triangles. Top with lime peel, if desired. Makes 18.
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