Showing posts with label Coconut

Trisha Yearwood’s Brownies with Coconut Frosting

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 14, 2012

Brownies with Coconut Frosting                                                                   Photo:  Courtesy FoodNetwork

Trisha made these on her debut Cooking Show.  What’s not to love, brownies that are reminescent of German Chocolate Cake.  Oh my….


Cooking spray
2 ounces unsweetened baking chocolate
1/3 cup solid vegetable shortening, such as Crisco
2 large eggs
1 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Pam an 8x8 pan and set aside.

Melt chocolate and shortening, either in the microwave or over a double boiler.

Beat eggs, add sugar and combine, then stir in chocolate mixture that you’ve slightly cooled.

Sift together dry ingredients,  and by hand, stir in the chocolate/egg mixture.  Then stir in vanilla extract and nuts.

Don’t overbake, bake just until a toothpick inserted in the center comes out clean, 25-30 minutes.  Cool slightly, spread with frosting and cut in squares.

Coconut Frosting:

1 cup evaporated milk
1 cup sugar
4 egg yolks
1/2 cup butter (1 stick)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
1 teaspoon vanilla extract

Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups.

Trisha stirred the milk, sugar and egg yolks with the butter constantly.  She said don’t leave them, you have to constantly stir them for at least 12 minutes until they thicken.


One of the Louisville Courier's Most Requested Recipes

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 25, 2007
Egads, no wonder, this sounds amazing ~ jan

Coconut cream tart

Coco Lopez is the "coconut cream" often used to make pina coladas. In the can it separates into the coconut part, which can be hard, and the syrup part, which is clear and liquid. Unless it's a warm day, you might want to heat the can in a pan of hot water before you open it.


7 1/2 ounces shortbread cookies such as Lorna Doone, finely ground (2 cups)
1 1/4 cups sweetened flaked coconut (3 ounces)
1/4 cup unsalted butter, melted


1 cup whole milk
5 tablespoons cornstarch
1 cup heavy cream
1 cup well-stirred canned cream of coconut such as Coco Lopez
2 eggs, lightly beaten
1/2 teaspoon coconut extract

Cream topping:

1 cup chilled heavy cream
1/4 cup sour cream

Heat oven to 350 degrees.

Combine cookie crumbs, coconut and butter in a food processor fitted with a steel blade. P ulse until the coconut is finely ground. P ress evenly onto the bottom and up the side of a 9-inch round tart pan with removable bottom. Bake 15 minutes, or until the crust is golden brown. Remove, and cool completely.

To make the custard: Stir together milk and cornstarch until well- blended. Bring heavy cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally. Whisk cornstarch mixture; add it to the cream in a stream, whisking constantly. Bring to a boil as you stir. Mix 1/4 cup of the hot custard into the eggs, beat well. B eat the eggs into the pan of custard. Remove from heat, and stir in extract.

Pour custard into cooled crust, and smooth top. Cool to room temperature, about 1 hour. Chill tart until set, at least 4 hours.

To make topping: Beat together cream and sour cream with an electric mixer until it just holds stiff peaks. Spread cream over tart. Sprinkle with more toasted coconut, if desired, and cut into thin wedges.

Serves 12.

Nutrition data: 380 calories, 32 grams fat, 5 grams protein, 19 grams carbohydrate, 1 gram fiber, 120 milligrams sodium.