Top 20 Coconut Dessert Recipes In MG Road Style

1 

 Coconut Cream Pie 

Ingredients

• Flaked coconut 
• Vanilla extract 
• Salt 
• All-purpose flour 
• White sugar
• Egg
• Flaked coconut

Preparation

1. Simmer the coconut in a oven and stir for sometime.
2. Take a big pan, add flour, salt, sugar, eggs and beat well.
3. Mix the egg with the coconut and sprinkle vanilla extract.
4. Boil for ten minutes.
5. Keep the filling into the pie, mould and cool about three hours.
6. Finally, garnish with whipping cream.
7. Juicy coconut cream pie is ready.

2  Coconut Fruit Dip 

Ingredients

• Coconut
• Pineapple
• Vanilla pudding
• Milk
• Cream

Preparation

1. Shred the coconut and chop the pineapple.
2. Take a wide bowl and beat the milk, vanilla pudding and cream for ten minutes.
3. Mix the coconut and pineapple.
4. Stir properly to mix.
5. Keep the dip in the fridge about an hour.
6. Mouth-watering Coconut Fruit dip is ready.

3  Coconut Cream Cake 

Ingredients

• White sugar  
• Coconut flakes
• Whipping cream 
• Sweetened condensed milk 
• Coconut cream 
• Coconut extract 
• Vegetable oil
• 3 eggs
• White cake mix

Preparation

1. Take a large bowl, combine the coconut extract, water, eggs, cake mix, and oil.
2. Whisk for three minutes and place into a pan.
3. Cook for ten minutes.  
4. Place the toothpick into the cake appears out cooked.
5. Take another bowl and mix the condensed milk with coconut cream.
6. Place the milk mixture over the cake.
7. Cool in the fridge.
8. Beat the cream,and add sugar.
9. Decorate the cake with cream and coconut flakes.

4  Coconut Tapioca Pudding 

Ingredients

• Pearl tapioca
• Coconut milk
• Salt
• White sugar
• 1 egg
• Vanilla extract

Preparation

1. Mix the salt, coconut milk, tapioca, and boil over a low flame and stir sometime.
2. Add sugar.
3. Whisk the egg, tapioca batter and stir continuously.
4. Cook the batter about ten minutes.
5. Stop the flame and add vanilla extract drops.
6. Serve chilled.

5  Coconut Ice Cream 

Ingredients

• Milk 
• Coconut
• Heavy cream 
• Coconut Cream

Preparation

1. Grate the coconut into flakes and keep aside.
2. Mix the coconut cream, milk together thoroughly.
3. Include the coconut flakes, heavy cream.
4. Arrange the batter into ice cream tray and place in the fridge.
5. Cool for about four hours.
6. Serve in a bowl and decorate with coconut flakes.
7. Yummy coconut ice cream is ready.

6  Coconut Toast 

Ingredients

• Butter
• Marshmallows
• Coconut Flakes
• Rice cereal
• Chocolate chips

Preparation

1. Toast the coconut flakes to brown color.
2. Add butter on the flame, stir fry the marshmallows until melted.
3. Add the coconut extract and coconut.
4. Switch off the flame, and include the rice cereal.
5. Take the baking tray and grease with butter.
6. Place the rice mixture and arrange with toasted flakes.
7. Sprinkle the chocolate chips over them and microwave the batter for half an hour.
8. Finally, chop into pieces.

7  Coconut Cup Cake 

Ingredients

• Flour 
• Salt 
• Baking powder 
• Butter
• Sugar 
• Egg 
• Coconut Flakes
• Vanilla extract 

Preparation

1. Take a bowl, hurtle the salt, baking soda, baking powder and flour.
2. Mix them properly.
3. Add the eggs, granulated sugar, vanilla extracts, coconut extracts,and coconut flakes.
4. Combine all ingredients properly.
5. Take the cupcake containers and apply the ghee.
6. Fthe molds with batter.
7. Bake the cakes until the toothpick placed in the cake appears out neat.
8. Decorate the cakes with icing cream as flowers and fridge them.

8  Coconut blackberries Cobbler 

Ingredients

• Flour
• Cornstarch
• Blackberries
• Lemon
• Yogurt 
• Eggs
• Shredded coconut
• Butter

Preparation

1. Take a bowl, mix the sugar, salt and flour and prepare a runny batter.
2. Pour the white vinegar, coconut flakes.
3. Flatten half of the pummel into a baking plate on the down and then lightly up.
4. Cook for ten minutes.
5. In another bowl, sweep the coconut yogurt, salt, lemon juice, blackberries, vanilla drops, and sugar eggs and combine well to avoid lumps.
6. Again bake for twenty minutes.

9  Lemon Zest Coconut Macaroons 

Ingredients

• Egg
• Salt
• Condensed milk
• Lemon zest
• Lemon extract
• Vanilla extract
• Sweetened coconut

Preparation

1. Pre-warm the oven to 180-degree celsius.
2. Take a pan, hurtle the salt, eggs until bubbly.
3. Add coconut, vanilla extracts, lemon, lemon zest, condensed milk and stir well without forming lumps.
4. Place the scoop of batter into molds.
5. Arrange the macaroons on batter molds.
6. Cook the macaroons for 20 minutes.
7. Transfer to the serving plate and allow cooling down completely.

10  Coconut Snickerdoodles 

Ingredients

• Crystals sugar
• Cinnamon
• Coconut flakes
• Eggs
• Coconut oil
• Butter
• Baking soda
• Tartar cream All-purpose flour

Preparation

1. Pre-warm the oven to 180-degree celsius.
2. In a bowl, mix the tartar cream, salt, baking soda, and flour.
3. In another bowl, whisk the butter, sugar, coconut oil as foamy.
4. Whisk the egg and add butter to the batter.
5. Mix the coconut flakes.
6. Now make small balls using the spoon and roll in sugar cinnamon mixture.
7. Arrange all prepared balls into the parchment of paper and bake for ten minutes in preheated oven.

11  Coconut Seven Layer Bars 

Ingredients

• Coconut flakes
• Condensed milk
• Walnuts
• Butterscotch
• Chocolate chips
• Graham cracker
• Butter

Preparation

1. Pre-warm the oven to 180-degree celsius.
2. Keep the butter in the bowl and warm it in the oven.
3. Arrange the graham cracker granules uniformly over the lower part of pan.
4. Cover the walnuts, butterscotch chips, and chocolate chips over granules.
5. Mix the sweetened milk evenly.
6. Dust the coconut flakes.
7. Pot roast the batter until fringes are brown for about twenty minutes.
8. Now cool the batter and cut into pieces.

12   Coconut Lemon Squares 

Ingredients

• Coconut Flakes
• Cornmeal
• Flour
• Lemon juice
• Milk
• Eggs
• Butter
• Sugar Powder

Preparation

1. Pre-warm the oven to 180-degree celsius.
2. Mix the butter, sugar, and flour.
3. Flatten the bottom of oven pan with batter.
4. Cook the dough for ten minutes.
5. Meanwhile, take another bowl, add egg, milk, lemon water, cornmeal and coconut.
6. Whisk all the ingredients into a runny batter. Pour the egg mixture on baked sugar basket.
7. Again bake for twenty minutes.
8. Finally, decorate with powdered sugar and chop into bars.

13  Coconut Mochi 

Ingredients

• Flaked coconut
• Vanilla extract
• Egg
• Milk
• Butter
• Baking powder
• Sugar
• Rice flour

Preparation

1. Pre-warm the oven to 180 degrees and coat the baking pan with butter.
2. Take a bowl, mix the milk, vanilla, eggs as a frothy batter.
3. Take a bowl, add sugar, butter, baking powder, and flour.
4. Mix the ingredients together and sprinkle the coconut flakes.
5. Pour the batter into the baking pan and cook about an hour.
6. Cool and chop into pieces.

14  Coconut and Oats Cookies 

Ingredients

• Coconut Flakes
• Baking powder
• Salt
• Baking soda
• Rolled oats
• Corn cereal
• All-purpose flour
• Vanilla extract
• Egg
• Brown sugar

Preparation

1. Pre-warm the oven to 180 degrees and coat the baking pan with butter.
2. In a wide bowl, mix the brown sugar, butter.
3. Whisk the vanilla extract and egg as foamy and pour into the sugar mixture.
4. Sprinkle the coconut flakes, cereal powder, and oatmeal and stir evenly.
5. Finally, include the flour, baking powder, and salt.
6. Combine the batter as fizzy.
7. Pour the batter into the baking pan and cook about one hour.
8. Cool and chop into pieces.

15  Coconut –Kiwi Popsicle 

Ingredients

• Coconut water
• Coconut Cream
• Kiwi slices

Preparation

1. Hammer the coconut cream and coconut water finely.
2. Fill half of the popsicle containers with coconut mixture.
3. Arrange the kiwi pieces in the containers.
4. Seal the moulds with plastic wrap carefully.
5. Insert the stick in the middle of each mould.
6. Harden the mixture by keeping it in fridge about four hours.

16   Coconut Date Balls 

Ingredients

• Coconut flakes
• Rice cereal
• Butter
• Vanilla extract
• DatesSugar
• Egg

Preparation

1. Place the pan over low flame; stir the sugar, dates pieces and eggs.
2. Cook and stir frequently, and cook for ten minutes.
3. Stop the flame and add drops of vanilla essence.
4. Sprinkle the crushed rice cereal.
5. Make balls with the mixture and dip it in crushed walnut powder.
6. Rotate the spheres in coconut flake and serve.

17    Coconut and Caramel Fudge 

Ingredients

• Coconut flakes
• Butter
• Caramel
• Sugar
• Cream
• White chocolate
• Marshmallow

Preparation

1. Sauté the coconut flakes and set aside.
2. Pre-warm the oven to 180 degrees and coat the baking pan with butter.
3. Warm the caramel bars along with the cream.
4. Take a large bowl, add sugar, butter and boil for about 5 minutes by stirring continuously.
5. Stop the flame.
6. Melt the white chocolate and marshmallow.
7. Pour the sugar batter into the marshmallow mix.
8. Arrange the batter on the oven pan and bake for one hour.
9. Decorate the fudge with caramel.
10. Keep it in the fridge about one hour and cut into pieces.

18  Coconut Strawberry Salad 

Ingredients

• Orange juice
• Grated coconut
• Sugar
• Pineapple
• Strawberries

Preparation

1. In a wide bowl, place the pineapple, strawberries as layers.
2. Add the coconut flakes, and sugar.
3. Stir the mixture finely with a wooden spatula.
4. Finally, sprinkle the orange juice and serve in a plate.

19  Coconut Milk Plantains 

Ingredients

• Cinnamon powder
• Coconut flakes
• Clove powder
• Curry powder
• Salt
• Coconut flakes
• Coconut milk

Preparation

1. Take a bowl, mix the cinnamon powder, coconut flakes, clove powder, curry powder, and salt.
2. Coat all the banana pieces with mixture.
3. Boil the coconut milk on low flame, and dip all banana pieces.
4. Simmer till plantain pieces became soft.
5. Coconut plantains are ready.

20  Coconut Pineapple Jelly Shot 

Ingredients

• Pineapple Jell-O
• Water
• Coconut water

Preparation

1. Mix the coconut water.
2. Mix the jell-O in warm water completely.
3. Freeze the shots until solid and serve.