|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
Results 1 - 10 of 242 for coconut punch
Chill all ingredients overnight. Mix every thing except condensed/evaporated milk in counter top mixer on medium-high speed for 5 minutes. Add the ...
Place half of ... bottom of the punch bowl (spread out ... half of the coconut. then half ... Repeat these layers one more time. REFRIGERATE. Serves 25.
Combine in blender until smooth. Pour into glass. Enjoy with a straw! Makes 1 serving.
Bake cake mix ... on package. Layer punch bowl with 1 ... Whip, nuts and coconut sprinkled, 1 layer ... bars, 1/2 Cool Whip, nuts and coconut sprinkled.
Prepare cake mix, ... in bottom of punch bowl. Layer 1/2 ... Cool Whip, 1/2 coconut, and 1/2 ... keep refrigerated until ready to serve. Serves 25 to 35.
Add all ingredients in a rather large container. Store in freezer. Occasionally, stir to prevent settling. For best results, make slush 2 days before ...
Bake cake according ... Cool Whip and coconut together. Crumble 1/2 ... bottom of a punch bowl. Pour 1/2 ... a second layer. Chill until ready to serve.
Combine pineapple juice, coconut cream and soda with ice in punch bowl. (This is non-alcoholic, but you may add rum to it.)
Mix all liquid ingredients in a large container. Place crushed ice in the glasses and garnish with the fruit. Pour punch into the glasses and serve.
Beat eggs and ... and cover with coconut and nuts. Bake ... minutes. Remove from heat. Add nuts. Cool slightly. Drizzle glaze over baked fruit punch bars.
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