Baking with Coconut Flour

Tips:

1) Use 1:1 ratio of coconut flour to liquid. Coconut flour is very absorbent.

2) Do NOT replace ALL the flour in a recipe with coconut flour – replace only one fourth the amount of flour in a recipe with an equal amount of coconut flour. Eg: If a recipe calls for 1 c all purpose flour, you can instead use: 3/4 c all purpose flour + 1/4 c coconut flour + 1/4 c ADDITIONAL LIQUID.

Verdict:

This stuff is EXPENSIVE. Because of that, there are NO good recipes available for it. Except for dieters and people too ill to eat flour (people with celiac’s disease and allergies). Because they’re the best source for dessert recipes.

Baker’s Nanaimo Bars

INGREDIENTS:

6 oz. Baker’s Semi-Sweet Chocolate, divided
3/4 cup plus 1 Tbsp. butter, softened, divided
1 egg
1 tsp. vanilla
2 cups Honey Maid Graham Crumbs
1 cup flaked coconut
1/2 cup chopped walnuts
2 Tbsp. Bird’s Custard Powder
3 Tbsp. milk
2 cups confectioner’s sugar

DIRECTIONS:

Heat oven to 350°F.

Microwave 2 oz. chocolate and 1/2 cup butter in large microwaveable bowl on MEDIUM 2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in egg and vanilla. Stir in graham crumbs, coconut and nuts. Press onto bottom of 9-inch square pan. Bake 8 min.; cool completely.

Mix custard powder and milk in medium bowl with whisk until blended. Add 1/4 cup of the remaining butter; mix well. Gradually beat in sugar until blended. Spread onto crust. Refrigerate 15 min.

Microwave remaining chocolate and butter in microwaveable bowl 2 to 3 min. or until butter is melted. Stir until chocolate is completely melted. Spread over custard layer. Refrigerate several hours or until chilled before cutting into bars.

TIPS

MAKE IT EASY
For easy removal of dessert from pan before cutting into bars, line empty pan with foil or parchment paper, with ends of foil extending over sides. Then, use the foil handles to remove chilled dessert from pan before cutting into bars.

MOCHA NANAIMO BARS
Blend 3 Tbsp. coffee-flavoured liqueur with 2 tsp. Maxwell House Coffee granules. Substitute this for the 3 Tbsp. milk used to prepare custard layer.

RED OR GREEN NANAIMO BARS
Prepare as directed, adding 1/2 tsp. peppermint extract and a few drops green or red food coloring to filling with butter.

Baker’s One Bowl Coconut Macaroons

INGREDIENTS

1 pkg. (14 oz.) BAKER’S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract

DIRECTIONS

Heat oven to 325°F.
Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and extract until blended.
Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.

NOTE: This recipe is excellent and super easy.

Coconut Pie

1 pint of milk

3 eggs

pinch of salt

1/2 c grated coconut

piece of butter the size of a marble

Directions:

Beat the yolks of the eggs. Add sugar. Beat again.

Put in butter which has been melted, milk and coconut.

Line a deep pie plate with pie crust, and pour in the mixture.

Bake until it rises – this is not nice if baked too long.

Beat the whites of the eggs stiff and put on top of the pie when it is cool.

Set in oven to brown.

Scottish Macaroon Bars (Made with Potato)

This recipe is: Gluten Free, Vegetarian, and Vegan

Scottish Macaroon Bars

INGREDIENTS

4 oz potato, preferably Idaho© Russet (you need a dry potato)
1 lb (16 oz) powdered sugar (more or less as needed)
dark or milk chocolate for dipping (use good quality chocolate, no Hersheys)
finely shredded coconut for coating
Boil the unpeeled potato until ready.

DIRECTIONS

Drain, peel and mash the potato and allow to cool completely.

Begin adding some powdered sugar, about half a cup at a time.

Don’t fret if the mixture becomes gooey, because it will.

Just keep adding the sugar and mixing well, and soon it will have a fondant texture.

Add enough sugar so that it comes together and is very stiff.

If you’d like to make a pink version (I made half the batch pink for Valentine’s Day) just add a drop of red food coloring.

Prepare a cookie sheet (which will fit into your freezer) with waxed paper or a Silpat.

At this point, you can roll the macaroon mixture into small balls and flatten them, or for the traditional style, shape it into a rectangle on the sheet and then place in the freezer for about 4 hours or longer.

Prepare the coconut, by placing it on a cookie sheet in a preheated 300 ºF oven for 5 minutes.

Stir the coconut and continue to monitor closely as it will turn brown very quickly.

Remove from the oven when it’s a nice brown color;
cool and mix with an equal amount of untoasted coconut.

Place in a plate which will be a good size for dipping the macaroons.

If you made a rectangle shape of macaroons, cut them into your preferred size and shape.

Keep in the freezer until ready to dip.

When you are ready to finish the macaroons, melt the chocolate.

Dip each piece into the chocolate, and immediately coat with the combination of shredded coconut.
Place on a tray to set.

Once the chocolate has hardened, there is no need to freeze or refrigerate the macaroons.

Keep in a cool, dry place, preferably in a tin, and consume within 7 to 10 days
(the last part shouldn’t be a problem)!

Recipe here: http://christinascucina.com/2014/02/scottish-macaroon-bars-and-idaho-potato.html

Coconut Flan (Puerto RIcan Recipe)

This is the solid gold standard of flan recipes.

From: http://www.elboricua.com/flan.html

Ingredients:

6 eggs
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
1 15 oz can coconut milk
1.5 c whole milk
1 tsp vanilla extract
1 c sugar

Directions:

1. Preheat oven to 350 F.

2. On cookie sheet in water bath, place ramekins. Place 1 tsp sugar in each ramekin. Heat until it becomes a light brown. Take out of oven. Make sure it doesn’t burn. This is not an exact science.

3. Mix eggs. Add other ingredients. Do not overmix.

4. Pour flan mixture into caramelized molds from above. Cover with foil.

5. Place the foil covered ramekins in the water bath in the oven. Bake for 60-90 min until done. Larger ramekins take longer. The small individual sized ramekins take an hour.

6. Flan is cooked with knife inserted into center comes out clean. Flip over and onto serving plate. The caramel that was on the bottom of the ramekin forms the lovely caramel topping to the flan.

ENJOY! (To guild the lily, serve with whipping cream).

LEFTOVERS: Yes, you can freeze flan. Bake it completely, let it cool completely. THEN, wrap it really super duper well. You should be able to wrap your ramekins in cling wrap and freeze it with the plastic lid it came with (if you bought the pyrex ramekins). When you want to eat them again, defrost in the fridge, then enjoy. How long do they last in the freezer? As long as ice cream (same ingredients). Biggest danger in freezing flan is the noxious smells of the freezer and fridge getting into your food. If you can safeguard against that, you’re golden.

Coconut Pecan Cupcakes with Chocolate Ganache

from Martha Stewart Cupcakes, p. 67

Recipe below makes 9 cupcakes. (One fourth the recipe in the book).

Ingredients:

Cupcakes:

1/4 c Baker’s coconut (sweetened shredded coconut)
1 oz toasted and cooled pecans
1/2 c sugar
1/2 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 stick butter
1 egg, room temperature
1/2 c unsweetened coconut milk
1/2 c unsweetened coconut flakes, toasted (for garnish)

Directions:

1. Preheat oven to 350.
2. Mix wet ingredients.
3. Add dry ingredients.
4. Add dry ingredients to wet ingredients.
5. Divide evenly in cupcake cups.
6. Bake 20 minutes (cupcakes will not rise).
7. Let cupcakes cool completely before frosting.
8. Frost by flipping cupcakes over into warm chocolate ganache, then adding coconut garnish. Eat immediately. Do not frost cupcakes and then try to store them, they will get disgusting. Better to freeze the uneaten cupcakes, defrost, and then add frosting when you are ready to serve.

Chocolate Ganache:

(This is my amended recipe because I don’t want to get fat by dumping whipping creme into everything).

1.5 oz semisweet chocolate chips
4 tbsp milk
1 tsp corn syrup
1/2 tsp butter

Mix well, microwave on low heat for 15 seconds, stir, microwave for 5 seconds, stir.
Keep microwaving and stirring for 5 seconds until chocolate is melted and shiny.
Use right away.

To save for later: Fridge the extra ganache. When ready to use again, add a splash of milk, and do the microwave routine from the first step again. I’ve kept mine in the fridge before two weeks without problem. YMMV.

As far as how long recipes can be kept without storage: it depends a lot on where you live, humidity in your area, your fridge’s efficacy, and the quality of the products you put into your recipe. I live in Chicago, there is basically no humidity here, the fridge is all right as far as efficiency goes, and the products are standard US supermarket fare. If your circumstances are different, your results will be different too. So, as I say, YMMV.