Tahitian Toasted Coconut Ice Cream

For all you toasted coconut lovers, this ice cream will take you on a trip to Tahiti! Creamy Tahitian vanilla with a toasted coconut crunch! This sweet treat is sure to please!🌴

Tahitian Toasted Coconut Ice Cream

4 cups half and half
1 cup sugar
1/4 cup cream of coconut syrup, Coco Lopez
1 tsp Nielsen Massey Tahitian Vanilla
1 tbsp lime juice
Pinch of salt

1/2-3/4 cup coconut, toasted

Whisk together half and half, sugar, cream of coconut, vanilla, lime juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, stir in toasted coconut. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Madeline and Amy Richardson


Fresh Banana Coconut Crunch Yogurt Creme Brûlée


The idea of a breakfast creme brûlée is so much fun, with homemade granola and fresh fruit, the options are endless!~Amy

Fresh Banana Coconut Crunch Yogurt Creme Brûlée

4 cups vanilla Greek yogurt
2 cups sliced fresh bananas
1 cup Crazy for Coconut Granola Crunch

8-10 tsp raw sugar

In small ramekins, layer sliced bananas, granola, and yogurt. Repeat, ending with yogurt. Place ramekins in freezer for 5 minutes. Remove and sprinkle each ramekin with 2 teaspoons. Caramelize the sugar by blowing the torch back and forth across the sugar, until bubbly. Let the sugar harden or place in freezer for a few minutes.

Makes 4-6 servings

Recipe by Amy Richardson

*Recipe follows

Crazy for Coconut Granola Crunch

8 cups old fashioned oats
1 cup shredded coconut

1 cup honey
1/2 cup sweetened cream of coconut,
2 tbsp coconut oil
1 tsp vanilla
1 tsp salt

Large flake Thai Coconut
Macadamia nuts, chopped
Fine shredded coconut

Heat oven to 225 degrees

In a large mixing bowl, stir together oats, coconut.

In a small saucepan, heat honey, cream of coconut, coconut oil, salt and vanilla until warm.

Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.

Cool completely. Stir, Thai coconut, macadamia nuts, and fine shredded coconut, into granola and store in a air tight container.

Recipes by Amy Richardson

Blue Hawaii Macarons


Everyone needs a little Hawaii this time of year. At our house we have a whole week of bringing a little bit of the islands to us. To kick it off, Blue Hawaiian Macarons!

Blue Hawaii Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1/2 tsp vanilla extract

1/2 tsp coconut extract

7-8 drops neon blue food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Coconut White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp coconut extract

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add coconut extract and whip to desired consistency.

Recipe by Amy Richardson

Milk Chocolate Swirled Coconut Cookie Bars


One of my favorite combinations is coconut and milk chocolate, seriously I LOVE it! Swirled and topping a delicious blonde based cookie bar, a must try!~Amy

Milk Chocolate Swirled Coconut Cookie Bars

1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
3/4 tsp coconut extract
1/2 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp coarse salt

1 cup milk chocolate pieces

1/2 cup sweetened coconut

Preheat oven to 350 degrees

With an electric mixer, beat butter and sugars together until light and fluffy, about 2 minutes.
Add eggs and vanilla. Mix until well blended. Add dry ingredients, and mix until just incorporated. Spread evenly into a 13×9 baking pan. Sprinkle with chocolate chips and place in heated oven for 3 minutes. With knife, move through the chocolate pieces and dough to create a marbled effect. Sprinkle with coconut. Bake for an additional 15-20 minutes or until golden brown.

Makes 18-24 servings

Recipe by Amy Richardson

Toasted Coconut Key Lime Pie with Coconut Vanilla Whipped Cream


I LOVE key lime pie! It is such a refreshing dessert! I have added toasted coconut to the crust for a little extra crunch, and topped it with a delicious coconut vanilla whipped cream! ~Amy

Toasted Coconut Key Lime with Coconut Vanilla Whipped Cream


2 cups crushed graham cracker crumbs
1/2 cup toasted coconut*
1/4 cup brown sugar
1/2 cup butter melted

Heat oven to 350 degrees

In a medium sized bowl, toss together crumbs, coconut and sugar, drizzle with melted butter and toss to mix.

Press inside pie plate or the bottom of an 8 inch spring form pan.
Bake for 6-8 minutes. Cool.


4 egg yolks
1 can sweetened condensed milk
1/2 cup fresh key lime juice, or bottled

Lower oven temperature to 325 degrees

Whisk together egg yolks. Whisk in condensed milk, and continue with lime juice until well blended. Pour into prepared crust.
Bake for 17-20 minutes or until set.
Remove and cool completely.
Serve with Coconut Vanilla Whipped Cream.

Whipped cream:

1 cup heavy whipping cream
3 tablespoons confectioners sugar
1/4 tsp bourbon vanilla
1/4 tsp coconut extract.

With an electric mixer, beat all ingredients on high until soft peaks.

Makes 6 servings

*Toasted coconut: spread a thin layer of coconut onto a baking sheet. Bake at 350 degrees until golden brown, stirring often. Cool

Recipe by Amy Richardson

Coconut Curry Porridge with Bananas, Brown Sugar and Pecans

The warm comforting flavors of coconut and curry, topped with bananas, perfect for a winter morning breakfast! ~Amy

The warm comforting flavors of coconut and curry, topped with bananas, perfect for a winter morning breakfast!

Coconut Curry Porridge with Bananas, Brown Sugar and Pecans

3 3/4 cup Silk Coconut Milk
3/4 cup uncooked Cream of Wheat
2 tbsp brown sugar
1/4 tsp Indian curry powder
1/4 tsp salt
Sliced Bananas
Shredded coconut

In a medium sized saucepan, bring to a boil coconut milk, brown sugar, curry powder, salt. Slowly whisk in cereal. Return to a boil and cook for 1-2 minutes or until thickened.
Pour into individual serving bowls and top with sliced bananas, pecans, coconut and additional brown sugar.

Makes 4 Servings

Recipe by Amy Richardson

Tangerine Vanilla and Lime Coconut Infused Honeys

This is a great and simple method to customize your favorite honey! The options are endless, so be creative and have fun!

Artisan Flavor Infused Honeys

Lime Coconut Honey
1 cup honey
3 tbsp. Cream of Coconut
Zest from 2 small limes

In a small sauce pan, heat honey, cream of coconut, and lime zest. Stir and heat thoroughly.
When slightly cool, pour into decorative jars, or a sealed container.

Makes 1 cup

Recipe by Amy Richardson

Tangerine Vanilla Honey
1 cup honey
Zest from 2 tangerines
1/2 tsp vanilla

In a small saucepan, heat honey, tangerine zest, and vanilla. Stir and heat thoroughly.
When slightly cool, pour into decorative jars, or a sealed container.

Makes 1 cup

Recipe by Amy Richardson