flaked

  1. 1/4 cup flaked coconut...2 tablespoons brown sugar...

  2. 1 (18.25 ounce) white cake mix (without pudding)...4 eggs...1/2 cup dark rum...1 small box instant coconut cream pudding...1/4 cup water...1 1/2 cups flaked coconut

    Topping...1 small box instant coconut cream pudding...

  3. 1 (18.25 ounce) box yellow cake mix...1 (16 ounce) can crushed pineapple, undrained...3 bananas, sliced...1 small box instant vanilla pudding...1 (16 ounce) container whipped topping...1 1/4 cups flaked coconut...16 ounces chopped nuts...

  4. 1 (18.25 ounce) box white cake mix...1 (14 ounce) can cream of coconut...1 (14 ounce) can sweetened condensed milk...1 (16 ounce) container frozen whipped topping, thawed...

  5. 1 pound small raw shrimp, shelled and de-veined...1/3 cup lemon juice...1/2 teaspoon salt...1/3 teaspoon ground ginger...3 teaspoon curry powder...2 teaspoons baking powder...1/2 cup Coco Casa® Cream of Coconut...

  6. 1 (14 ounce) can sweetened condensed milk...1 (7 or 9 ounce) jar Marshmallow Crème...1 (6 ounce) package butterscotch pieces...4 (1 ounce) squares unsweetened chocolate...1/2 cup flaked coconut...1/2 cup milk...1 teaspoon vanilla extract...

  7. 8 ounces cream cheese, softened...2 tablespoons apricot, pineapple or peach preserves...1/3 cup flaked coconut

    Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices.

    Variations...

  8. Coconut Centers...24 ounces flaked coconut...1 pound confectioners' sugar, sifted...1 can sweetened condensed milk

    Mix ingredients well. Roll into1-inch balls and chill thoroughly or freeze. Freezing is not necessary, but it helps the chocolate set up quickly.

    Chocolate Coating...12 to 24 ounces semisweet chocolate...

  9. 12 ounces chocolate chips...1/4 pound butter...1 cup walnuts...10 1/2 ounces colored mini marshmallows...

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