Coloring Shredded Coconut Recipe by fenway
 fenway @Fenway Coloring coconut makes any dessert festive and the colors can be changed for any holiday. It is very simple to make as well! Coloring coconut makes any dessert festive and the colors can be changed for any holiday. It is very simple to make as well! Coloring Shredded Coconut Share its first Cooksnap! Coloring coconut makes any dessert festive and the colors can be changed for any holiday. It is very simple to make as well! Coloring coconut makes any dessert festive and the colors can be changed for any holiday. It is very simple to make as well! Ingredients 10 mins 4 cup more or less, depending on how much, and how many colors you want of shredded sweetened or unsweetened coconut 1 Food coloring, liquid or gel 4 cup more or less, depending on how much, and how many colors you want of shredded sweetened or unsweetened coconut 1 Food coloring, liquid or gel Cooking Instructions 10 mins 1 For each color of shredded coconut you would like, have a medium bowl with 1 teaspoon water. Add just a drop or two of food coloring, the color you want to water. Stir, add more drops of color for brighter color. For different colors, check the food color box for mixing colors. 2 Add 1 cup of coconut to each color, mix well to evenly color with a fork. 3 Dry coconut on parchment paper until dry, several hours or overnight 4 Store in containers or ziploc bags.Best used within a couple of days. 1 For each color of shredded coconut you would like, have a medium bowl with 1 teaspoon water. Add just a drop or two of food coloring, the color you want to water. Stir, add more drops of color for brighter color. For different colors, check the food color box for mixing colors. 1 For each color of shredded coconut you would like, have a medium bowl with 1 teaspoon water. Add just a drop or two of food coloring, the color you want to water. Stir, add more drops of color for brighter color. For different colors, check the food color box for mixing colors. 2 Add 1 cup of coconut to each color, mix well to evenly color with a fork. 2 Add 1 cup of coconut to each color, mix well to evenly color with a fork. 3 Dry coconut on parchment paper until dry, several hours or overnight 3 Dry coconut on parchment paper until dry, several hours or overnight 4 Store in containers or ziploc bags.Best used within a couple of days. 4 Store in containers or ziploc bags.Best used within a couple of days. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 01, 2014 16:52 “Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons. Comments Similar Recipes Toasted Coconut Toasted Coconut Toasting coconut enhances the flavor of coconut for all types of desserts and is great on yogurt and with fresh fruit! fenway Young Coconut Tart Young Coconut Tart First time to try this yummy Young Coconut Tart!! It was a success thanks to our Cooking Mummy Chef Rodriku!! Enjoy baking everyone!! Cooking Mummy Cultured Coconut Cream Cultured Coconut Cream This is a substitute and alternative to cream cheese. Depending on what you add to it you can make it into yogurt, icing, whipped cream, or use it as a filling. The base tastes like cream cheese with a touch of sweetness, complimented with coconut, when cultured for 36 hours. When cultured for a while longer it is much more tangy/sharper. With fall and winter holidays coming up I will post more/better quality cooksnaps of it being used as a filling or as icing on some of my favorite seasonal foods/snacks. Karazie Coconut Cake Coconut Cake This recipe was built to please. Loaded with coconut flavor, moist, buttery and delicious. It's worth the time you spend making it. Hope you enjoy! Taylor Topp Comacho Coconut Bread Coconut Bread I love the savory scent of coconut so I tried using it to make some bread. Use shredded coconut. If you don't have any, you can use coarsely ground coconut. Please don't substitute the coconut milk for anything else. The fragrance and the flavor will be completely different. Recipe by Setsumika cookpad.japan Coconut Cake Coconut Cake I cheated, and used a can of frosting because I'm too lazy to learn how to make real frosting. Remember to double the ingredients if you're making two cakes. The cake recipe calls for simple ingredients, and that's why I love it. :) Enjoy if you do try it! Teodora T. White Coconut Shortbread White Coconut Shortbread I love coconut, so I wanted to make something topped with a lot of it. For a crunchy texture, heat the egg yolk first But be sure to strain it to prevent lumps from forming. Adjust the baking time according to the size of your cookies. The dough will degrade after the second batch when cutting out shapes, so try to cut them with as few gaps in the dough as possible. 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Since coconut milk is on the oily side, I wanted to try making this cake without adding any oil. When adding the coconut milk into the batter, feel free to add a tablespoon of vegetable oil, if you like. Recipe by Gakkoiburi cookpad.japan Toasted Coconut Toasted Coconut Toasting coconut enhances the flavor of coconut for all types of desserts and is great on yogurt and with fresh fruit! fenway Toasted Coconut Toasted Coconut Toasting coconut enhances the flavor of coconut for all types of desserts and is great on yogurt and with fresh fruit! fenway Young Coconut Tart Young Coconut Tart First time to try this yummy Young Coconut Tart!! It was a success thanks to our Cooking Mummy Chef Rodriku!! Enjoy baking everyone!! Cooking Mummy Young Coconut Tart Young Coconut Tart First time to try this yummy Young Coconut Tart!! It was a success thanks to our Cooking Mummy Chef Rodriku!! Enjoy baking everyone!! Cooking Mummy Cultured Coconut Cream Cultured Coconut Cream This is a substitute and alternative to cream cheese. Depending on what you add to it you can make it into yogurt, icing, whipped cream, or use it as a filling. The base tastes like cream cheese with a touch of sweetness, complimented with coconut, when cultured for 36 hours. When cultured for a while longer it is much more tangy/sharper. With fall and winter holidays coming up I will post more/better quality cooksnaps of it being used as a filling or as icing on some of my favorite seasonal foods/snacks. Karazie Cultured Coconut Cream Cultured Coconut Cream This is a substitute and alternative to cream cheese. Depending on what you add to it you can make it into yogurt, icing, whipped cream, or use it as a filling. The base tastes like cream cheese with a touch of sweetness, complimented with coconut, when cultured for 36 hours. When cultured for a while longer it is much more tangy/sharper. With fall and winter holidays coming up I will post more/better quality cooksnaps of it being used as a filling or as icing on some of my favorite seasonal foods/snacks. Karazie Coconut Cake Coconut Cake This recipe was built to please. Loaded with coconut flavor, moist, buttery and delicious. It's worth the time you spend making it. Hope you enjoy! Taylor Topp Comacho Coconut Cake Coconut Cake This recipe was built to please. Loaded with coconut flavor, moist, buttery and delicious. It's worth the time you spend making it. Hope you enjoy! Taylor Topp Comacho Coconut Bread Coconut Bread I love the savory scent of coconut so I tried using it to make some bread. Use shredded coconut. If you don't have any, you can use coarsely ground coconut. Please don't substitute the coconut milk for anything else. The fragrance and the flavor will be completely different. Recipe by Setsumika cookpad.japan Coconut Bread Coconut Bread I love the savory scent of coconut so I tried using it to make some bread. Use shredded coconut. If you don't have any, you can use coarsely ground coconut. Please don't substitute the coconut milk for anything else. The fragrance and the flavor will be completely different. Recipe by Setsumika cookpad.japan Coconut Cake Coconut Cake I cheated, and used a can of frosting because I'm too lazy to learn how to make real frosting. Remember to double the ingredients if you're making two cakes. The cake recipe calls for simple ingredients, and that's why I love it. :) Enjoy if you do try it! Teodora T. Coconut Cake Coconut Cake I cheated, and used a can of frosting because I'm too lazy to learn how to make real frosting. Remember to double the ingredients if you're making two cakes. The cake recipe calls for simple ingredients, and that's why I love it. :) Enjoy if you do try it! Teodora T. White Coconut Shortbread White Coconut Shortbread I love coconut, so I wanted to make something topped with a lot of it. For a crunchy texture, heat the egg yolk first But be sure to strain it to prevent lumps from forming. Adjust the baking time according to the size of your cookies. The dough will degrade after the second batch when cutting out shapes, so try to cut them with as few gaps in the dough as possible. Recipe by Pu-kosan cookpad.japan White Coconut Shortbread White Coconut Shortbread I love coconut, so I wanted to make something topped with a lot of it. For a crunchy texture, heat the egg yolk first But be sure to strain it to prevent lumps from forming. Adjust the baking time according to the size of your cookies. The dough will degrade after the second batch when cutting out shapes, so try to cut them with as few gaps in the dough as possible. Recipe by Pu-kosan cookpad.japan Indian Coconut Dessert Indian Coconut Dessert These Indian desserts have tons of calories packed into each piece. But just one is enough to completely satisfy! If you ever get a coconut, definitely give these a try. Patience is the key word in making Indian desserts. It's important to slowly boil to prevent scalding. The water content of the milk should be slowly boiled off; as long as this step is done right, these should have a long shelf life. Recipe by Guri cookpad.japan Indian Coconut Dessert Indian Coconut Dessert These Indian desserts have tons of calories packed into each piece. But just one is enough to completely satisfy! If you ever get a coconut, definitely give these a try. Patience is the key word in making Indian desserts. It's important to slowly boil to prevent scalding. The water content of the milk should be slowly boiled off; as long as this step is done right, these should have a long shelf life. Recipe by Guri cookpad.japan Coconut Cream Cheese Frosting Coconut Cream Cheese Frosting This frosting goes with my Coconut Lime Cupcakes, but it's also yummy with plain white or yellow cake as well as carrot cake. I love it because it's light and not too sweet! Coconut Lime Cupcakes recipe: x Coconut Cream Cheese Frosting Coconut Cream Cheese Frosting This frosting goes with my Coconut Lime Cupcakes, but it's also yummy with plain white or yellow cake as well as carrot cake. I love it because it's light and not too sweet! Coconut Lime Cupcakes recipe: x Hawaiian Coconut Cake Hawaiian Coconut Cake I went to Hawaii for my honeymoon and ate a really delicious coconut cake in the cafe of the hotel. I made it at home for my own 27th birthday! Since coconut milk is on the oily side, I wanted to try making this cake without adding any oil. When adding the coconut milk into the batter, feel free to add a tablespoon of vegetable oil, if you like. Recipe by Gakkoiburi cookpad.japan Hawaiian Coconut Cake Hawaiian Coconut Cake I went to Hawaii for my honeymoon and ate a really delicious coconut cake in the cafe of the hotel. I made it at home for my own 27th birthday! Since coconut milk is on the oily side, I wanted to try making this cake without adding any oil. When adding the coconut milk into the batter, feel free to add a tablespoon of vegetable oil, if you like. Recipe by Gakkoiburi cookpad.japan More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Quick and Easy Chicken Pot Pie!!! 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