coconut

14 Summer Desserts from Willow Bird Baking (plus some from other blogs!)

Check out 14 Refreshing Summer Desserts

by Julie Ruble at Foodie.com

Thanks, Foodie, for sponsoring this post.

Thank you so much for filling out my reader survey! If you haven’t yet, you can still do so here. I’m not surprised at all by how kind and thoughtful your comments were, but I do feel humbled by it. I seriously have the best readers in the world. One of the things I appreciated most was how many of you have made LOTS of recipes from the blog and how many of you love my stories. I can’t adequately put into words how much that means to me, since it’s been my dream since I was little to be a writer. I feel really blessed to share with you here.

Because I’m in total denial about school starting soon (I’m still going to sleep at 3 a.m. every night, so that should be fun to correct), here are some of my very favorite summer desserts from other bloggers (above) and 14 summer desserts from Willow Bird Baking (below). I only picked the absolute BEST EVER summer desserts, so make them ALL. And make them quickly to savor every second of the fading summer (Wahhhh.)

1. STRAWBERRY COBBLER WITH LEMON CREAM.

STRAWBERRY COBBLER WITH LEMON CREAM
cooking difficulty: easy

2. GOOEY BUTTER STRAWBERRY SHORTCAKE.

GOOEY BUTTER STRAWBERRY SHORTCAKE
cooking difficulty: easy

3. STRAWBERRY COCONUT CREAM PIE.

STRAWBERRY COCONUT CREAM PIE
cooking difficulty: intermediate

4. BROWN SUGAR POP-TART ICE CREAM SUNDAES.

BROWN SUGAR POP-TART ICE CREAM SUNDAES
cooking difficulty: easy

5. CARAMELIZED BANANA UPSIDE DOWN COCONUT CAKE WITH COCONUT WHIPPED CREAM.

CARAMELIZED BANANA UPSIDE DOWN COCONUT CAKE WITH COCONUT WHIPPED CREAM
cooking difficulty: easy

6. LEMON RASPBERRY SQUARES.

LEMON RASPBERRY SQUARES
cooking difficulty: easy

7. KEY LIME PIE CHEESECAKE WITH SKY-HIGH MERINGUE.

KEY LIME PIE CHEESECAKE WITH SKY-HIGH MERINGUE
cooking difficulty: advanced

8. FRUITY PEBBLE STRAWBERRY ICE CREAM SUNDAES.

FRUITY PEBBLE STRAWBERRY ICE CREAM SUNDAES
cooking difficulty: easy

9. END OF SUMMER BERRY COBBLER.

END OF SUMMER BERRY COBBLER
cooking difficulty: easy

10. STRAWBERRY LEMONADE CHEESECAKE BARS WITH A SHORTBREAD CRUST.

STRAWBERRY LEMONADE CHEESECAKE BARS WITH A SHORTBREAD CRUST
cooking difficulty: easy

11. HOT RASPBERRY CAKE WITH VANILLA ICE CREAM.

HOT RASPBERRY CAKE WITH VANILLA ICE CREAM
cooking difficulty: easy

12. LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE.

LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE
cooking difficulty: easy

13. RASPBERRY CHEESECAKE MORNING BUNS.

RASPBERRY CHEESECAKE MORNING BUNS
cooking difficulty: intermediate

14. LEMON RASPBERRY GOOEY BUTTER CAKE.

LEMON RASPBERRY GOOEY BUTTER CAKE
cooking difficulty: easy

Crêpes with Roasted Berries and Coconut Whipped Cream

Crêpes with Roasted Berries and Coconut Whipped Cream
Crêpes with Roasted Berries and Coconut Whipped Cream

Crêpes with Roasted Berries and Coconut Whipped Cream



Recipe by: Willow Bird Baking using crêpe recipe adapted from America’s Test Kitchen
Yield: 10 servings of 1 crêpe each

Thin crêpes with clouds of coconut whipped cream and rich roasted berries! Before you begin, take a quick peek at the excellent post on Oh She Glows! about making coconut whipped cream. You want to use a brand of coconut milk that separates into liquid and solids (I used Geisha brand) and chill the cans, mixing bowl, and whisk overnight.

Crêpes Ingredients:
PAM Cooking Spray
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon table salt
1 1/2 cups whole milk
3 eggs
2 tablespoons butter, melted and cooled

Topping Ingredients:
1 pound strawberries, quartered
1 pint blueberries
6 tablespoons sugar, divided
lemon juice
3 cans coconut milk
7 tablespoons powdered sugar
3/4 teaspoon vanilla extract
toasted coconut (optional)*

*To toast coconut, spread shredded coconut on a baking sheet and bake at 350 degrees for 6-8 minutes, tossing frequently.

Directions:
Make crêpe batter: Whisk together flour, sugar, and table salt in a large bowl. In a separate small bowl, lightly whisk together eggs and milk. Whisk half of the egg mixture into the flour mixture. Whisk in the melted butter. Finally, whisk in the rest of the egg mixture. Allow this batter to rest for at least 30 minutes while completing the rest of the recipe.

Roast your berries: Preheat the oven to 400 degrees F. Spray two baking dishes (big enough so the berries can sit in a single layer) with PAM cooking spray. Toss blueberries in one and strawberries in the other. Sprinkle each baking dish with 3 tablespoons sugar and toss the berries to coat. Bake the blueberries for 13-15 minutes and strawberries for around 30 minutes (you’re looking for the berries to be slouchy and releasing syrup but not entirely broken down) before removing them from the oven, spritzing them with lemon juice, gently tossing, and setting aside to cool.

Make coconut whipped cream: While berries are in the oven, turn the cans of coconut milk upside down gently and open them. Pour off coconut liquid and reserve for another use. Place coconut solids into the chilled bowl of a stand mixer. Add powdered sugar and vanilla extract and beat on high until your coconut cream reaches the consistency of whipped cream. Cover this and set it in the fridge.

Make your crêpes!: Heat a 10-inch nonstick skillet over low heat for 10 minutes. Turn the heat up to medium and heat the pan for 1 more minute. Spray your skillet with PAM Cooking spray. Test your skillet’s heat: put a teaspoon of batter in the center of the pan and time it for 20 seconds before flipping. If it’s nice and golden, you’re ready to cook! Otherwise, you may need to adjust your heat up or down, let your skillet heat for another minute, and re-test. Take the time to get the heat right at the beginning!

Now you’re ready! Scoop a scant 1/3 cup of the batter into your pan, swirling immediately to thin it out into a wide circle. Time your cooking for 20 seconds before using a spatula and your fingers to flip the crêpe. Cook for 20 more seconds before transferring to a wire rack to cool. Between each crêpe, re-spray your skillet and let it heat for 10 seconds. Keep crêping until you finish your batter. You can then reheat the crêpes you made by placing them on a plate, inverting another plate over them, and microwaving them for 30 seconds. Slather coconut cream, roasted berries, and toasted coconut on your crêpes, fold them into quarters, and enjoy!

Disclosure: Compensation was provided by ConAgra via Mode Media. All opinions are mine and are not indicative of the opinions or positions of ConAgra.

8 Cinco de Mayo Recipes from Willow Bird Baking


Thanks, Foodie, for sponsoring this post, 8 Cinco de Mayo Recipes from Willow Bird Baking!

Mexican and Tex-Mex food is my all-time favorite. I love Thai, Indian, Japanese, Greek, French, Cuban — I could eat my way through just about every country — but Mexican is the cuisine I always crave. Want to celebrate Cinco de Mayo this year with a Tex-Mex feast? Above are some of my favorite recipes from around the webz, and below are 8 of my own Tex-Mex creations! Enjoy!

Easy Taco Grilled Mini Pizzas
Easy Taco Grilled Mini Pizzas

This is the quick and easy way to get Tex-Mex deliciousness on your table. Difficulty level: Easy.



Sweet Tater & Chorizo Hand Tarts
Sweet Tater & Chorizo Hand Tarts

Tender pie pastry with a delicious sweet potato and chorizo filling! Difficulty level: Intermediate (includes a quick and easy adaptation using ready-made crescent rolls!)



Creamy Chicken and Green Chile Enchiladas
Creamy Chicken and Green Chile Enchiladas

I made this recipe a LONG time ago before I took very good photos, but trust me: these things are so good! A ready-made rotisserie chicken makes this a quick and easy choice. Difficulty level: Easy.



Naked Vegan Tacos with Corn Relish and Cilantro-Lime Slaw
Naked Vegan Tacos with Corn Relish and Cilantro-Lime Slaw

Bright, healthy, and so delicious! Difficulty level: Easy.



Taco Stuffed Crescent Rolls
Taco Stuffed Crescent Rolls

Again, don’t let the old photo fool you. This is one of the BEST recipes on Willow Bird Baking! So quick, easy, and incredibly delicious! Difficulty level: Easy.



Cheap and Simple Taco Pockets
Cheap and Simple Taco Pockets

Want some taco pockets, but don’t want to use ready made dough? Here’s an all-homemade version! Difficulty level: Intermediate.



Savory Sweet Potato & Chorizo “Cinnamon Rolls”
Savory Sweet Potato & Chorizo 'Cinnamon Rolls'

These savory cinnamon rolls are so delectable with dinner! Difficulty level: Intermediate.



Sausage & Corn Chile Con Queso Taco Ring
Sausage & Corn Chile Con Queso Taco Ring

My all-time favorite Willow Bird Baking Tex-Mex recipe! The filling in this baby is INSANE. The ring itself also looks impressive but is so easy to make! Difficulty level: Easy



Tres Leches Coconut Cake Trifle
Tres Leches Coconut Cake Trifle

Don’t forget dessert! If you love coconut cake and tres leches cake, you’re gonna want to throw yourself face first into this. Difficulty level: Intermediate.



Flan Tres Leches Cake
Flan Tres Leches Cake

Can’t decide between flan and tres leches cake? I got ya covered! Difficulty level: Intermediate.


Strawberry Coconut Cream Pie Bars

Strawberry Coconut Cream Pie Bars
Strawberry Coconut Cream Pie Bars

Strawberry Coconut Cream Pie Bars



Recipe by: Willow Bird Baking, with filling adapted from All Recipes
Yield: 9 bars

These Strawberry Coconut Cream Pie Bars are an incredible mixture of coconut cream pie and strawberry cream pie — just perfect for a beautiful spring dessert. Seriously, they are SO GOOD. They’re easy to make, too (no pie crust rolling)!

Crust Ingredients:
1/2 cup (1 stick) butter
1 cup all-purpose flour
1/4 cup powdered sugar

Filling Ingredients:
1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 cup flaked coconut
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Topping Ingredients:
1 1/2 strawberries (I had some leftover, but I always buy two packs just in case)
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional; I skipped this)

Directions:
Make shortbread crust: Preheat your oven to 350°F. Prepare an 8-inch square baking pan by lining it with parchment paper. Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack to cool.

Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 10-20 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the shredded coconut and stir. Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours.

Assemble and make glaze: Slice most of a pound of strawberries in thin slices lengthwise and layer the slices in pretty alternating diagonal rows on the top of the coconut cream. Set this in the fridge to chill while you make your glaze.

Crush remaining 1/2 cup of strawberries and boil with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Pour a little of the resulting strawberry juice into the glass with the cornstarch and stir to make a slurry. Put the rest of the juice back into the saucepan over medium-high heat and gradually whisk in sugar and cornstarch slurry. Cook until thickened. If you want, you can tint this glaze with food coloring to desired hue, but mine was plenty bright enough! Cool the glaze slightly (I transferred mine to a heat-proof measuring cup with a pour spout to cool for a bit) and then pour over top of strawberry slices on your pie. Chill bars before serving.

Coconut Cream Pie Bars

It’s pie month, so I made you some Coconut Cream Pie Bars!

Coconut Cream Pie Bars
Coconut Cream Pie Bars

5 from 1 reviews
Coconut Cream Pie Bars
 
Prep time
Cook time
Total time
 
THESE ARE SO AMAZING. MAKE THEM NOW.
Author:
Serves: 12-16
Ingredients
Crust Ingredients:
  • 1 cup (2 sticks) butter
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
Coconut Cream Filling Ingredients:
  • 3 cups half-and-half
  • 3 cups coconut milk
  • 4 eggs
  • 1 1/2 cups white sugar
  • 2/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cup flaked coconut
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
Whipped Cream Topping Ingredients:
  • 2 cups heavy whipping cream
  • 1 tablespoon cold water (for stabilizing)
  • 1 teaspoon gelatin (for stabilizing)
  • 3-4 tablespoons powdered sugar
  • 1 cup coconut, for toasting
Instructions
  1. Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.
  2. Toast coconut for the topping: Spread about 1 cup of the coconut flakes out on a baking sheet and bake in the oven along with your shortbread crust for 3-6 minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely.
  3. Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 15-30 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours.
  4. Make whipped cream topping: Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beater, whisk the 2 cups of heavy cream and powdered sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through. Dollop the cream over your bars and gently spread it around. Sprinkle on toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to pull the bars out of the dish, slice with a sharp knife, and enjoy!

 

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