Coconut Pie

2 Cups (475 ml) Sprite or 7-Up
1/3 cup (80 ml) powdered milk
1-1/2 tsp (7 ml) vanilla
1/2 cup (125 ml) Bisquick
1/2 stick of butter
3/4 cup (175 ml) sugar
1 cup (225 ml) flaked coconut
4 eggs, (we use Jumbo ones)

Instructions:Place all the ingredients in the blender and blend for 3 minutes.
Pour into a buttered pie pan and let it set for 5 minutes.
Bake at 350 degrees (175 C.) for 40 minutes.

Comments
This is a fun custardy coconut pie and makes it own crust. A SUPER DUPER recipe for kids in the kitchen!

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Coconut Pie

Serves/Makes:1 9" Pie

Ingredients
1 baked 9" pie shell
2 cups (475 ml) milk
3 eggs, separated
2/3 to 3/4 cup (175 ml) sugar
heaping 3 tbsp (45 ml) all purpose flour
dash of salt
1/2 stick real butter
hand full of coconut
Meringue:
3 egg whites
level 6 tbsp (90 ml) sugar
1/4 to 1/2 tsp (2 ml). cream of tartar
1/2 tsp (2 ml). vanilla flavoring
Preparation
Put milk in a 2 to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat.
Mix together the flour, sugar and salt.
After milk is warm, add the flour mixture to it.
Cook until it is almost thick.
Slightly beat eggs yolks, and add to the egg yolks approximately 1/2 to 1 cup (225 ml) of the hot milk mixture
Mix it up then add this back to the the sauce pan with the remaining hot milk mixture, and continue to cook until thick, take off the stove and add the butter and coconut, and stir together until butter melts.
Let cool a little, then pour into the baked pie shell.
Put Meringue on top, making sure that the meringue touches the sides of the pie shell so it will not shrink away
Sprinkle some coconut on top of the meringue
Bake in a 350 degree (175 C.) oven until the meringue is as brown as you want it.
Preparation of the Meringue:
Beat the egg whites until frothy and start adding the sugar, one tbsp at a time.
Add the cream of tartar, and beat until stiff peaks form.
Add the Vanilla Flavoring.

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Coconut Candy Bar Cookies

Serves/Makes:12 large or 18 smaller bars

2 cups (475 ml) granulated sugar
1/2 tsp (2 ml) cream of tartar
1/4 lb (.1 kg). shredded coconut
1/2 cup (125 ml) water
Chocolate Dipping Sauces

Instructions:Mix sugar, cream of tartar and water; put this mixture in a large saucepan and stir until it boils, continue to stir and only stop stirring and until it foms a nice soft ball when dropped into icy water.
Take off the stove and beat until it whitens, then add the shredded coconut and continue beating until it becomes thick.
Pour into a buttered pan and when it is cool, slice into bars.
Dip into Chocolate Dipping sauce. (We use semi-sweet chocolate chips melted for the dark chocolate ones and we use White Chocolate Almond bark to dip for the white ones).

Comments
For pretty spring or Spring bars, use white almond bark to dip and have it tinted to your favorite pastel colors!
For Easter, tint the white almond bark, and while the bark is still warm, press a colorful jelly bean of your choice onto the top and use some green tinted coconut as a decorative grass around the jelly bean (egg). A wonderful treat for your Easter Celebrations!

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Coconut Cream Cake

Cake
1 pkg Duncan Hines® Moist Deluxe White Cake Mix 1 pkg
1 pkg coconut cream instant pudding and pie filling mix – (4-serving size) 1 pkg
4 eggs 4
1 cup water 250 mL
1/3 cup vegetable oil 75 mL
1/3 cup flaked coconut 75 mL

Frosting
2 cups whipping cream – chilled 500 mL
1/4 cup Confectioners sugar 50 mL
1/4 cup dairy sour cream 50 mL
2 1/2 cups flaked coconut – divided 625 mL


Instructions:1. Preheat oven to 350°F (180°C). Grease and flour two 9 inch (23 cm) round cake pans.

2. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1/3 cup (75 mL) coconut. Divide into pans.

3. Bake at 350°F (180°C) for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool following package directions.

4. For frosting, place whipping cream in large bowl. Beat at high speed until soft peaks form. Add Confectioners sugar and sour cream. Beat until stiff peaks form. Fold in 1 1/2 cups (375 mL) coconut. Fill and frost cake. Sprinkle with remaining 1 cup (250 mL) coconut. Refrigerate until ready to serve.

Makes 12-16 servings.

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Coconut Coffee Cake

Cake:
2 cups (475 ml) Bisquick
2 tbsp (30 ml) melted butter
1 egg
1/2 cup (125 ml) milk
1/2 cup (125 ml) sugar
1/2 cup (125 ml) crushed corn flakes
1/4 cup (60 ml) of grated coconut
1 tsp (5 ml) grated lemon rind
Topping:
1/2 Cup (125 ml) grated coconut
1/4 Cup (60 ml) sugar
3 tbsp (45 ml) lemon juice

Instructions:Preheat oven to 400 degrees (200 C.).
Beat egg slightly, add milk, sugar and butter.
Add to bisquick.
Fold in cornflakes, coconut and lemon rind and pour into a 9 inch square greased and floured pan.
Sprinkle coconut over the top of the batter.
Make a paste of sugar and lemon juice and sprinkle over coconut.
Bake at 400 degrees (200 C.) for 25 to 30 minutes or until done.
Do not overbake.

Comments
Recipe doubles easily and can be done in a 9 x 13 inch pan. Serve with honey cinnamom butter or cream cheese whipped with honey and a tad of butter if you want.

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