Put The Lime In The Coconut Recipes

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"PUT THE LIME IN THE COCONUT" BARS



I tweaked a recipe I had for lemon bars to make one including two of my favorite flavors. I used Key Limes so the hardest part of this recipe is zesting and juicing all the limes. You could use regular limes, if desired. These were a big hit with everyone at my house. Enjoy!

Provided by Dee Stillwell

Categories     Other Snacks

Time 1h5m

Number Of Ingredients 12

1 box yellow or french vanilla cake mix
1 large egg
1/2 c butter, melted
1 - 8oz pkg cream cheese, softened
1 - 14oz can(s) sweetened condensed milk
1 large egg
1/3 c freshly squeezed lime juice
1 c coconut, flaked
2 tsp lime zest
1 dash(es) salt
1/2 c powdered sugar
whipped cream & extra coconut to garnish, if desired

Steps:

  • 1. Preheat oven to 350 degrees. Spray a 9"x13" baking pan with Pam. If you want a thicker bar, use a 7"x11" pan. Mix together cake mix, egg and melted butter in a bowl until dough forms. Reserve 1 cup of the mixture and set aside. Press remaining dough into bottom and 1/2 way up sides of prepared pan. Bake for 10-12 minutes until set but not browned. Let cool for 10 minutes while you make the filling.
  • 2. In a bowl beat together creamed cheese, SC milk, egg, juice, zest & salt until well blended. Stir in coconut. Pour into crust. Break up reseved crust mixture all over the top of filling.
  • 3. Bake for 30-35 minutes or until bars are set and not jiggly. Let bars cool in pan. Dust with powdered sugar. Serve with whipped cream and extra coconut, if desired.

PUT-THE-LIME-IN-THE-COCONUT MACAROONS



Put-the-Lime-in-the-Coconut Macaroons image

Fresh lime zest and juice are added to coconut macaroons that are drizzled with white chocolate. Delightful! Store well covered at room temperature for 2 to 3 days, though they won't last that long!

Provided by Nicole G

Categories     Desserts     Cookies     Macaroon Recipes

Time 50m

Yield 24

Number Of Ingredients 8

1 (14 ounce) package flaked coconut
1 (14 ounce) can sweetened condensed milk
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon vanilla extract
3 egg whites
1 pinch salt
2 (4 ounce) packages white baking chocolate, chopped

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • Mix coconut, sweetened condensed milk, lime juice, zest, and vanilla extract in a bowl until well combined.
  • Beat egg whites and salt with an electric mixer until stiff peaks form. Fold into the macaroon batter until incorporated. Drop tablespoonfuls of batter onto the prepared baking sheet.
  • Bake in the preheated oven until golden brown, about 30 minutes. Cool cookies on a wire rack.
  • Melt white chocolate in a microwave-safe glass or ceramic bowl for 1 minute. Stir; continue cooking until smooth and glossy, about 30 seconds more.
  • Dip the bottom of each cookie into the melted chocolate. Return to the parchment paper. Drizzle remaining melted chocolate over the top. Let stand until hardened, about 10 minutes.

Nutrition Facts : Calories 180.8 calories, Carbohydrate 23.2 g, Cholesterol 7.5 mg, Fat 9 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 7 g, Sodium 89.2 mg, Sugar 20.5 g

PUT THE LIME IN THE COCONUT MUFFINS



Put the Lime in the Coconut Muffins image

These muffins are a blend of two recipes. They have a wonderful "Island" taste and combine my families love of Key Lime Juice and Coconut.

Provided by SUSIE IN MISSOURI

Categories     Quick Breads

Time 35m

Yield 6 Muffins, 6 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1/2 cup key lime juice
1 -1 1/2 cup sweetened flaked coconut

Steps:

  • Combine flour, sugar, baking powder and salt in mixing bowl.
  • In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
  • Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
  • Spray Large muffin tins lightly with cooking oil.
  • Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
  • Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.

Nutrition Facts : Calories 509.6, Fat 17.1, SaturatedFat 7, Cholesterol 63.9, Sodium 447.9, Carbohydrate 83.8, Fiber 1.9, Sugar 48.8, Protein 7.4

PUT THE LIME IN THE COCONUT



Put the Lime in the Coconut image

Make and share this Put the Lime in the Coconut recipe from Food.com.

Provided by loof751

Categories     Beverages

Time 2m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 4

2 ounces coconut rum (Malibu)
1 ounce sweetened lime juice (Rosie's)
diet Sprite
ice

Steps:

  • Fill a tall glass with ice.
  • Add the coconut rum and lime juice. Fill glass with Sprite.
  • Stir gently and enjoy!

Nutrition Facts : Calories 462, Sodium 2

PUT THE LIME IN THE COCONUT



Put the Lime in the Coconut image

Provided by Sandra Lee

Categories     beverage

Time 10m

Yield depends on the amounts

Number Of Ingredients 8

2 parts pineapple-coconut juice (recommended: Kern's)
1 splash bottled lime juice (recommended: Rose's)
1 part vanilla vodka
1/2 part half-and-half
1/2 part banana Schnapps
Ice cubes
1/4 cup honey
1/4 cup sweetened coconut flakes (recommended: Baker's)

Steps:

  • Add all ingredients, except coconut flakes and honey, in a cocktail shaker with ice. Pour honey onto a plate. Lay out coconut on a plate. Dip the rims of chilled glasses into honey and roll in coconut. Shake and pour into chilled martini glasses to serve.
  • Note: For a non-alcoholic version, omit the vodka and the banana Schnapps and substitute the ice with 1 banana. Puree the mixture in a blender.

PUT THE LIME IN THE COCONUT CAKE



Put the Lime in the Coconut Cake image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 10 to 12.servings

Number Of Ingredients 21

1 cup butter
2 cups sugar
1 teaspoon coconut oil
4 eggs
2 1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut milk
1 cup sour cream or yogurt
1 cup sugar
2 limes, zested and juicd
1/4 cup coconut milk
1 cup shredded coconut
1/2 cup butter
1/2 cup shortening
4 ounces cream cheese
1 pound box plus 1 cup powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla
2 cups shredded coconut

Steps:

  • Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
  • In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
  • For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
  • With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
  • In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.

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