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Bavarian Strawberry Pie Recipe

A coconut crust and pretty fluffy filling make this gluten free dessert special!

Ingredients:

2 1/2 cups flaked coconut

1/3 cup butter, melted

1 quart fresh strawberries, sliced

3/4 cup sugar

1 envelope unflavored gelatin

1/2 cup cold water

2 teaspoons lemon juice

1 cup heavy whipping cream, whipped

Directions:

In a small bowl, combine coconut and butter.  Press onto the bottom and up the sides of a greased 9-inch pie plate.  Bake at 300 degrees for 30-35 minutes or until lightly browned (over edges loosely with foil to prevent overbrowning if necessary).  Cool on a wire rack.

In a large bowl, combine strawberries and sugar; let stand for 15 minutes.  In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice.  Stir into strawberry mixture.  Cool to room temperature.  Fold in whipped cream.  Pour into crust.  Refrigerate for at least 4 hours before slicing.

Yield 8-10 servings

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dark-chocolate-coconut-oatmeal-cookies-domata

The combination of dark chocolate chips and coconut make these oatmeal cookies a stand out!

INGREDIENTS:

1½ cups Domata Recipe Ready gluten free flour
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1½ cups dark chocolate chips
½ cup sweetened shredded coconut

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. Whisk the Domata Recipe Ready gluten free flour, baking powder and salt in a small bowl; set aside.
  3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
  4. Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats, chocolate chips and shredded coconut.
  5. Roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are golden brown, but the middles are still quite pale, about 12 to 14 minutes. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.