Discover 6 irresistible shredded coconut recipes

Easy to find and even easier to add to recipes, shredded coconut is responsible for giving a special flavor to various desserts. Not to mention that some ingredients form the perfect combination with the ingredient, such as pineapple, chocolate and pumpkin jam.

Is your mouth watering? We list 6 recipes with grated coconut which will be successful and produce good portions. This way, anyone who is a fan of coconut will be able to eat as much as he wants (and repeat). That’s a good recipe, huh? So, be sure to check out our list below and choose that dessert that will please your guests the most.

Chocolate cake with kisses and grated coconut

Chocolate cake with kisses and grated coconut – Photo: Stela Handa

Time: 1 hour

Performance: 10 portions

Difficulty: easy

Ingredients:

• 5 eggs
• 5 spoons of cocoa powder
• 2 cups sugar (tea)
• 1/2 cup butter (softened)
• 1 cup of milk (tea)
• 2 1/2 cups (tea) wheat flour
• 1 tablespoon of baking powder
• Margarine and wheat flour for greasing and flouring
• 20 ready-made curled kisses
• grated coconut to decorate

Roof

• 1 can of condensed milk
• 1 tablespoon of butter
• 3 spoons of cocoa powder
• 1/2 cup cream (milk)

Method of preparation:

1. Beat the eggs in a mixer until doubled in volume. Add the chocolate, sugar, butter, milk, flour and beat for 2 minutes.
2. Mix the yeast with a spoon and pour it into a greased and floured 24 cm diameter mould.
3. Sprinkle 16 kisses on the flour and roll out over the dough, letting it sink in slightly.
4. Place in a medium oven, preheated, for 35 minutes or until firm and golden brown.
5. Let cool and unroll.
6. For the glaze, place the condensed milk, butter and chocolate in a skillet over medium heat, stirring until thickened.
7. Mix the milk cream, crumble it and spread it on the cake.
8. Decorate with the grated coconut, the remaining kisses and refrigerate until ready to serve.

Traditional Pumpkin Jam

Pumpkin jam with traditional cocada – Photo: Rodrigo Moreira

Time: 2h (+3h fridge)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 1 kg of pumpkin cut into pieces
• 2 cloves
• 1 cinnamon stick
• 500 g of sugar
• 1 sachet of unflavored gelatin powder
• 5 tablespoons of water
• Oil for greasing

Coke

• 500 g of grated coconut
• 1/2 cup (tea) sugar
• 1 can of condensed milk
• 2 tablespoons of butter

Method of preparation:

1. For the pumpkin jam, mix the pumpkin, cloves, cinnamon and sugar in a saucepan.
2. Bring to low heat for 50 minutes, stirring occasionally until the squash falls apart and forms a thick, firm candy.
3. Add hydrated gelatin dissolved in water according to package directions and stir until completely dissolved.
4. Spread into a greased 22cm x 30cm baking dish, leave to cool and refrigerate for 1 hour.
5. For the cocada, take a pan over medium heat with the coconut and sugar until it melts and forms a thin syrup.
6. Add the condensed milk, butter and cook until slightly thickened, stirring.
7. Turn it off, let it cool and spread it in the pan on top of the pumpkin jam, leveling it well.
8. Refrigerate for 2 hours.
9. Cut into squares and serve.

Creamy spoon kiss

Spoon kiss – Photo: Rodrigo Moreira

Time: 50min (+3h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 3 tablespoons of margarine
• 1 1/2 cups dried coconut
• 1/2 cup coconut milk (tea)

Roof

• 360 g of chopped dark chocolate
• 2 boxes of cream (400g)

Method of preparation:

1. In a saucepan, heat the condensed milk, margarine, shredded coconut, and coconut milk over medium heat, stirring constantly, until thickened and creamy.
2. Then pour into a medium refractory and leave to cool.
3. Immediately after, melt the chocolate in a bain-marie or in the microwave, mix the cream until you obtain a homogeneous mixture and spread the coconut cream over it.
4. Refrigerate for 3 hours.
5. If desired, serve garnished with shredded coconut.

Coconut Delicacy with Red Berries

Coconut delight with red fruits – Photo: Gisele Tesser

Time: 40min (+5h of fridge)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 4 cups of milk (tea)
• 1 glass of coconut milk (200 ml)
• 1 can of condensed milk
• Fresh red fruits to decorate
• 1 cup cornstarch (tea)
• 1 package of grated coconut (100 g)
• Oil for greasing

Syrup

• 2 cups of berries (tea)
• 1 cup (tea) of sugar
• 1 lemon juice

Method of preparation:

1. For the syrup, bring the ingredients to a simmer in a pan and cook for 10 minutes, after starting to boil, stirring occasionally.
2. Let cool.
3. In blender, quickly beat milk, coconut milk, condensed milk, cornstarch and coconut.
4. Pour into a saucepan and cook over medium heat until thickened, stirring constantly.
5. Pour into a 24 cm diameter mould, buttered and with a hole in the center and refrigerate for 5 hours.
6. Develop, water with syrup, decorate with red fruits and serve after.

Coconut pavé with pineapple

Coconut pavé with pineapple – Photo: Bruno Carvalho

Time: 1h (+2h of fridge)

Performance: 14 portions

Difficulty: easy

Ingredients:

• 1 glass of coconut milk (200 ml)
• 1 can of condensed milk
• 3 tablespoons of corn starch
• 2 cans of milk (use empty condensed milk can to measure)
• 1 jar of cream
• 1 packet of cornstarch biscuits (200 g)
• 1 can chopped pineapple in syrup (reserve the syrup)
• 2 cups plain cake crumble leftovers
• 100 g of grated coconut

Method of preparation:

1. In a pan, combine the coconut milk, the condensed milk and the cornflour dissolved in the milk.
2. Bring to a low boil, stirring until thickened.
3. Remove from the heat and add the sour cream.
4. In a large refractory, interlayer layers of biscuit moistened with the reserved pineapple syrup, cream, pineapple, cake and shredded coconut, finishing with cream and shredded coconut.
5. Refrigerate for 2 hours before serving and, if desired, serve garnished with pineapple.

Coconut bullet stuffed in the cup

Filled coconut candy in a cup – Photo: Stela Handa

Time: 1h (+2h of fridge)

Performance: 25 units

Difficulty: easy

Ingredients:

• 3 cups desiccated coconut (chopped)
• 1 cup coconut milk (tea)
• 2 cups sugar (tea)
• 3 tablespoons of butter
• 1 cup cream (milk)

Brigadier

• 1 1/2 cups (tea) condensed milk
• 2 tablespoons of butter
• 4 tablespoons of cocoa powder
• 1/2 cup cream (milk)

Method of preparation:

1. In a pan put the grated coconut, coconut milk, sugar, butter and bring to medium heat stirring until it thickens and detaches from the bottom of the pan.
2. Remove, add the cream and mix. Reserve.
3. For the brigadeiro, place the condensed milk, butter and chocolate powder in a pan over medium heat, stirring until it thickens and pulls away from the bottom of the pan.
4. Switch off, add the milk cream and mix. Reserve.
5. Distribute half of the coconut caramel on the bottom of the individual cups, make a layer with the brigadeiro and cover with the remaining coconut caramel.
6. Sprinkle with the grated coconut and refrigerate for 2 hours before serving.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.