Coconut-Peach Popsicles

Peaches & cream is a great American flavor combo. In this recipe, I’ve updated the dessert classic and made it lactose-intolerant friendly. Even though I am neither of those things, I really love coconut milk and find to to be a healthier option than cow’s milk. I think the flavor and consistency of coconut milk is just awesome. If you cannot locate a store that sells it, regular whole milk will work just fine.

1 cup diced peaches
1/3 cup coconut milk
2/3 cup plain coconut yogurt
1 tablespoon brown sugar

Using a food processor or blender, puree the peaches, coconut milk, brown sugar and yogurt until smooth.

Pour the mixture into molds and freeze until set, about 4 hours.

Yields 2-4 servings.

The idea for this recipe came from a similar dish I had – coconut crusted shrimp and mango salsa. I wanted to use peaches instead of the mango because they are in season. Besides, who doesn’t love peaches? I chose the tilapia because of it’s nice flaky texture that I think fairs very well with the coconut breading.

Coconut Crusted Tilapia:
4 tilapia fillets
3 eggs
1 cup flour
1 cup breadcrumbs
1 cup shredded coconut
1/4 cup oil
1 lime

Peach Salsa:
3 medium peaches, peeled and diced
1 green jalapeno, seeded and minced
1 red jalapeno, seeded and minced
1 tablespoon fresh basil, chopped
1 tablespoon brown sugar
1 tablespoon white wine vinegar
1/4 teaspoon salt

Coconut Crusted Tilapia:
Rinse the tilapia with cold water and pat dry. Set aside.

On a large plate, mix together the shredded coconut and breadcrumbs. On another plate, add the flour. In a large bowl, beat the eggs.

Dredge the fish in the flour, then dip into the beaten eggs and then coat thoroughly with the coconut and breadcrumb mixture.

In a large skillet, heat the oil over medium heat. Cook the fish on each side for about 4 minutes or until golden brown. Place cooked fish on a paper towel to help drain excess oil. Squeeze fresh lime juice on the fish before serving.

Peach Salsa:
In a medium bowl, whisk together the brown sugar and vinegar. Add the rest of the ingredients and toss to coat.

Yields 4 servings.

Put the lime in the coconut and let your ice cream maker blend it all up!  Creamy and smooth, coconut lime ice cream is, in a word, delicious.

2 cups unsweetened coconut milk
1 cup half and half
1/4 cup lime juice
1 cup cream of coconut (such as Coco Lopez)
1 teaspoon vanilla

In a medium bowl, whisk together all ingredients until well mixed. Pour mixture into an ice cream machine and follow maker’s instructions.

Yields 1 quart.

I made these cupcakes on a whim, as I was trying to get rid of some leftover shredded coconut that had been sitting in my cupboard for awhile. I had never had a coconut cupcake before I made these and I must say, they are now one my favorites! The subtle coconut flavor combined with the vanilla is just heavenly!

Vanilla Coconut Cupcakes:
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups flour
1 cup sweetened shredded coconut
1 cup light coconut milk

Vanilla Coconut Frosting:
1/2 cup (1 stick) butter, softened
1-2 tablespoons light coconut milk
1/2 teaspoon vanilla
2 cups powdered sugar
1 cup sweetened shredded coconut

Vanilla Coconut Cupcakes:
Preheat oven to 350 degrees. Line 12 muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; whisk to combine. Stir in the salt, baking powder and flour. Add the shredded coconut. Stir in the milk.

Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

Vanilla Coconut Frosting:
In medium bowl, beat together the butter and sugar until blended. Gradually beat in 1 tablespoon of the milk until smooth. If frosting is too thick, add more milk, 1 teaspoon at a time. Frost the cupcakes, then gently press the coconut flakes into the frosting.

Yields 12 cupcakes.

1 cup jasmine rice
1 cup coconut milk
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon sugar, more if desired
Mangoes (optional)
Toasted sesame seeds (optional)

Place all the ingredients in a rice cooker. Stir well. Close lid and set to cook.

Once the rice cooker switches to warm mode, allow another 8-10 minutes for rice to finish steaming. Fluff with a fork before serving.

Serve sprinkled with toasted sesame seeds and sliced mangoes if desired.

Yields 2 servings.

1 cup unsweetened coconut milk
2 eggs
1/2 cup honey, divided
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon salt
Toasted coconut

Preheat oven to 325 degrees. Spray four ramekins with nonstick cooking spray.

In a large bowl, whisk together the milk, eggs and 1/4 cup of the honey, cinnamon and salt until well blended. Set aside.

Spoon 1 tablespoon of honey into each ramekin. Pour the milk mixture into the ramekins.

Place the ramekins in a baking pan. Pour water into the pan so that it comes three-quarters up the sides of the ramekins.

Bake for 30-40 minutes, until the flans are almost set. Let them cool, then refrigerate until completely chilled.

To serve: invert ramekins onto a serving plate and garnish with toasted coconut.

Yields 4 servings.

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon rum extract
1 tablespoon water
Sweetened shredded coconut

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar. Beat in one of the eggs, vanilla and rum extracts. Stir in the flour mixture.

In a small bowl, combine the other egg and water.

Roll dough into 2-inch balls. Dip each ball into the egg mixture and then in the shredded coconut. Slightly flatten each cookie with the bottom of a glass dipped in sugar.

Bake for 15 minutes. Remove from oven and let cool on a wire rack.

Yields about 2-3 dozen cookies.

Light and chewy with just a touch of chocolate. These cookies are all of those things and low-calorie!

3 egg whites
1/4 teaspoon kosher salt
1 teaspoon vanilla
3 tablespoons sugar
3 1/2 cups sweetened shredded coconut
2 ounces semi-sweet chocolate
2 teaspoons shortening

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Spray parchment with no-stick cooking spray.

Beat the eggs whites, salt and vanilla until soft peaks form. Gradually add in sugar and continue to beat mixture until the egg whites are very stiff. Gently fold in the coconut with a spatula.

Drop batter by the spoonful onto the prepared cookie sheet. Bake for 15-20 minutes or until edges are golden. Remove from oven and let cool completely before peeling the parchment paper away from the cookies.

Melt chocolate and shortening together in the microwave for 30 seconds. Stir, then cook for another 30 seconds if not completely melted. Drizzle atop cookies.

Yields about 3 dozen.