#coconutcravings

This delicious Almond Joy Parfait is a great way to celebrate a birthday. It has layers of creamy Greek yogurt, honey, toasted coconut, sliced almonds, crumbled Almond Joy cake, and a rich chocolate drizzle. A great treat for a special event!

Ingredients: 2 cups Greek yogurt. 1/4 cup honey. 1 teaspoon vanilla extract. 1/2 cup shredded coconut, toasted. 1/4 cup sliced almonds, toasted. 1/4 cup chocolate chips. 1/4 cup chocolate syrup. 2 Almond Joy cakes, crumbled.

Instructions: Mix Greek yogurt, honey, and vanilla extract together in a bowl until everything is well mixed. Put a spoonful of the yogurt mixture in the bottom of each serving glass. Sprinkle some toasted coconut flakes and almond slices on top. Add a layer of Almond Joy cake pieces on top of the coconut and nuts. Put more layers on top until the glass is full, and finish with a dollop of the yogurt mixture. Put chocolate syrup on top and chocolate chips on top of that. Do this again for each glass that will be used. Put it in the fridge for at least an hour before you serve it. If you want, you can add more toasted coconut, sliced almonds, and chocolate chips on top before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

In these tasty popsicles, the creamy, tropical flavors of coconut are paired with the rich essence of amaretto. It's great as a cool treat on a hot day or as a sweet ending to any meal.

Ingredients: 2 cups coconut milk. 1/4 cup amaretto liqueur. 1/4 cup shredded coconut. 2 tablespoons honey or agave syrup. 1 teaspoon vanilla extract.

Instructions: In a blender, combine coconut milk, amaretto liqueur, shredded coconut, honey or agave syrup, and vanilla extract. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Once frozen, remove popsicles from molds and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Ultimate Magic Bars Brownies are a rich take on the original magic bars. They have layers of graham crackers, coconut, chocolate chips, nuts, and sweetened condensed milk, as well as the rich chocolate flavor of brownies.

Ingredients: 1 box brownie mix. 1/2 cup unsalted butter, melted. 1 cup graham cracker crumbs. 1 cup shredded coconut. 1 cup semi-sweet chocolate chips. 1 cup chopped nuts such as pecans or walnuts. 1 can 14 ounces sweetened condensed milk.

Instructions: Preheat oven to 350F 175C. Grease a 9x13 inch baking pan. Prepare brownie mix according to package instructions, then spread evenly into the prepared pan. Layer graham cracker crumbs over the brownie batter. Sprinkle shredded coconut over the graham cracker layer. Add a layer of semi-sweet chocolate chips, followed by chopped nuts. Drizzle sweetened condensed milk evenly over the top. Bake in preheated oven for 25-30 minutes, or until edges are golden brown and center is set. Allow to cool completely before cutting into bars.

Prep Time: 15 minutes

Cook Time: 30 minutes

Delicious and decadent Samoa Cookie Sandwiches filled with sweet caramel and coconut. A delightful treat for any occasion!

Ingredients: 1 cup all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup unsalted butter, softened. 1/4 teaspoon salt. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup sweetened shredded coconut. 1/2 cup semi-sweet chocolate chips. 1/2 cup caramel sauce. 1/4 cup heavy cream.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the sweetened shredded coconut and chocolate chips. Take small portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten them slightly with your palm. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. In a small saucepan, heat the caramel sauce and heavy cream over low heat, stirring until smooth and well combined. Take one cookie and spread a spoonful of the caramel sauce mixture on the flat side. Take another cookie and sandwich it with the caramel side. Repeat the process with the remaining cookies. Serve the Samoa Cookie Sandwiches and enjoy!

Prep Time: 20 minutes

Cook Time: 12 minutes

A delicious take on the traditional marshmallow treats are these Toasted Coconut Marshmallow Treats. A nutty and toasty flavor is added by the toasted coconut, which goes very well with the sweet and gooey marshmallow mixture. They are simple to prepare and make a great last-minute snack or dessert.

Ingredients: 3 cups mini marshmallows. 4 cups crispy rice cereal. 1/2 cup unsweetened shredded coconut, toasted. 3 tablespoons unsalted butter. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: In a large mixing bowl, combine the crispy rice cereal and toasted shredded coconut. Set aside. In a large saucepan over medium heat, melt the unsalted butter. Once the butter is melted, add the mini marshmallows to the saucepan. Stir constantly until the marshmallows are completely melted and smooth. Remove the saucepan from heat and stir in the vanilla extract and salt. Pour the marshmallow mixture over the cereal and coconut mixture in the mixing bowl. Quickly and gently stir everything together until well combined. Press the mixture into a greased 9x9-inch 23x23 cm square baking pan, using a spatula or your hands to evenly spread it out and compact it. Allow the treats to cool and set for about 30 minutes. Once cooled, cut the treats into squares or desired shapes. Enjoy your Toasted Coconut Marshmallow Treats!

Prep Time: 15 minutes

Cook Time: 10 minutes

The sweet dates, crunchy pecans, and tropical coconut in these vegan date truffles make them a real treat. These are great treats that you can eat without feeling bad about it.

Ingredients: 2 cups pitted dates. 1/2 cup pecans. 1/2 cup shredded coconut. 1 tablespoon cocoa powder optional, for extra richness.

Instructions: In a food processor, blend dates and pecans until a sticky dough forms. Roll the dough into small balls, about 1 inch in diameter. Roll the balls in shredded coconut until evenly coated. Optional: Dust with cocoa powder for extra flavor. Refrigerate for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Thai Shrimp Salad with Coconut Curry Dressing is a burst of flavors and textures, featuring succulent grilled shrimp, toasted coconut, and a creamy coconut curry dressing. It's a perfect blend of Thai-inspired ingredients that will satisfy your taste buds.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup shredded coconut. 1 cup mixed greens e.g., lettuce, spinach. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup roasted peanuts, chopped. 1 lime, cut into wedges.

Instructions: In a skillet over medium heat, toast the shredded coconut until golden brown. Set aside to cool. In a large bowl, combine the mixed greens, cucumber, red bell pepper, and red onion. In a separate bowl, toss the shrimp with a pinch of salt and pepper. Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until cooked through. In a small saucepan, combine the following for the coconut curry dressing: 1/2 cup coconut milk, 1 tbsp red curry paste, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp honey. Heat over low heat, stirring until well combined and heated through. Add the toasted coconut, fresh cilantro, and fresh mint to the salad bowl with the vegetables. Drizzle the coconut curry dressing over the salad and toss to combine. Divide the salad among serving plates and top each with grilled shrimp. Sprinkle chopped roasted peanuts over the salad and garnish with lime wedges. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 6 minutes