Top 10 Most Delicious and Easy-to-Make Coconut-Based Desserts

Ingredients:

• 250 ml of water
• 7 grams of dry yeast
• 1/2 cup of sugar
• 1/4 tablespoon of salt
• 544 grams of flour
• 128 grams of grated coconut
• 50 grams of sesame seeds
• 100 ml of cooking oil

Method:

Prepare the dough:

• Mix warm water, coconut milk, salt, sugar, and yeast in a bowl for about 5 minutes. Then, add the flour and grated coconut and stir well using a spoon.
• Tip: Stir the mixture evenly to ensure it doesn't form lumps.

Allow the dough to rise:

• Cover the bowl with a clean cloth and leave it in a warm place for 1-2 hours until the dough doubles in size.

Fry the cakes:

• Heat oil in a pan, form small balls of dough by hand, roll them in sesame seeds, and fry them until golden and crispy. Be careful not to overcrowd the pan.
• Tip: Fry the cakes in enough oil to keep them from sticking, making them crispier and more delicious.

Final result:

• Once fried, remove the cakes from the oil and let them drain. They will have a crispy exterior and a rich coconut flavor inside, making them irresistible.

Ingredients:

• 150 gr flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 80 gr dried shredded coconut
• 120 gr unsalted butter, softened
• 70 gr brown sugar
• 60 gr white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 50 gr almonds

Instructions:

Mixing the dough:

• Sift the flour, then add 1/4 teaspoon of salt, 1/4 teaspoon of baking soda, and 80 gr dried shredded coconut, mixing well.
• Using a hand mixer, beat the butter in a large bowl, then add the 60 gr white sugar and 70 gr brown sugar, mixing until smooth.
• Add 1 egg and 1/2 teaspoon of vanilla extract, continue mixing (refer to image 4).

Baking the cake:

• Gradually add the flour mixture to the butter mix and stir well (refer to image 1). Then, cover the dough with plastic wrap and refrigerate for 30 minutes.
• Afterward, remove the dough and roll it into small balls, then coat with sliced almonds (refer to images 2 and 3).
• Preheat the oven to 170°C for 10 minutes, then bake the cookies for 15 - 20 minutes until golden brown.

Final result:

• The coconut almond cookies, after baking, offer a rich coconut flavor blended with the nutty taste of almonds, making them a perfect treat for tea parties with family or friends!

Ingredients:

• 200g rice flour
• 35g powdered sugar
• 100g dried coconut flakes
• 30ml coconut milk
• 50g pandan leaves
• 1 teaspoon unsalted butter
• Tools: Frying pan, chopsticks, plate, ladle, spatula...

Steps:

Prepare the pandan leaves:

• Similar to making steamed pandan cake, cut the pandan leaves into small pieces and blend them with 130ml water, then strain the pandan juice.

Mix the ingredients:

• Sift 200g rice flour and 35g sugar into a large bowl.
• Next, add 50g dried coconut flakes to the bowl and mix well.
• Once mixed, pour in 30ml coconut milk and stir until smooth.
• Then, add the pandan juice and continue mixing until the batter thickens and becomes smooth. Let it rest for 15-20 minutes.
• Tip for smoother batter: Add the liquid to the flour, not the other way around. Add the liquid gradually, stirring in between until fully absorbed, then continue adding and mixing until smooth.

Fry the cake:

• Place a pan on low heat, add 1 teaspoon of butter and wait for it to melt. Once melted, use a piece of paper towel to coat the pan with butter, then discard excess butter. Scoop the batter onto the pan with a ladle and spread it evenly into a thin, round shape (about 0.3-0.5mm thick).
• Once spread out, keep the heat low and sprinkle some coconut flakes on top.

Roll the cake:

• When the cake is crispy, use chopsticks and a spatula to fold the two ends over and place it on a plate. The result should be a crispy and fragrant cake. Continue this process until all the batter is used up.

Final Result:

• The fried pandan coconut cake is crunchy, with a sweet coconut flavor and a hint of pandan fragrance. It makes for a great snack or a quick bite when you're hungry!

Ingredients:

• 20g Pandan leaves
• 300ml Coconut milk
• 50g Palm sugar
• 35g Rice flour
• 1/4 teaspoon Salt
• 10g Grated coconut
• 10g Roasted sesame seeds
• Tools: Blender, Steaming setup, small cups, etc.

Instructions:

Blend the pandan leaves:

• Wash the pandan leaves thoroughly and let them dry. Cut them into smaller pieces to ease blending.
• Place the chopped pandan leaves into a blender with 50ml of water and blend until smooth. After blending, strain the mixture to separate the juice from the pulp, discarding the pulp.

Prepare the flour mixture:

• In a bowl, combine 100ml of coconut milk and 50g of palm sugar with the pandan juice. Sift in 35g of rice flour and 100g of regular rice flour. Stir the mixture until it becomes thick and smooth.

Mix flour with coconut milk:

• In another bowl, mix 200ml of coconut milk with 50g of rice flour and 1/4 teaspoon of salt. Stir it well until the mixture is smooth and thickened.

Steam the cakes:

• Prepare a steaming pot and small cups. Pour the pandan flour mixture into each cup, filling halfway. Cover the cups and steam for 5 - 6 minutes.
• Once the first layer has steamed, open the lid and pour the remaining coconut flour mixture into the cups, covering the previous layer. Steam for another 5 - 6 minutes.
• Once fully steamed, remove the cakes from the cups and sprinkle with grated coconut and roasted sesame seeds for a decorative touch.

Finished product:

• The steamed pandan cake has an appealing color and a pleasant taste, combining the sweetness of the sugar, the creamy richness of the coconut, and the fragrant pandan aroma. You can store them in the fridge and enjoy them with family later on.

Ingredients:

• 250g of wheat flour
• 300g of grated coconut
• 50g of rice flour
• 1 egg
• 30g of cornstarch
• 200g of sugar
• 20ml of cooking oil
• 100ml of water
• 30g of peanuts
• 1 teaspoon of salt

Preparation:

Roasting peanuts:

• Heat a pan and add peanuts, roasting them until the shells crack. Allow them to cool completely, then peel off the skin.

Mixing the dough:

• In a mixing bowl, combine 250g wheat flour, 50g rice flour, 1 teaspoon of sugar, 1 teaspoon of salt, 20ml of cooking oil, and one egg, mixing thoroughly.
• Gradually add 80ml of water and knead the dough until it becomes smooth. Let it rest for 30 minutes.

Making the coconut filling:

• In a pan, combine 300g of grated coconut with the remaining sugar and 1 tablespoon of water. Stir until the sugar dissolves and the mixture becomes translucent. Add the roasted peanuts and stir well.
• Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then add it to the coconut mixture. Continue to stir for another 3 minutes before removing from heat.
• Let the coconut filling cool, then divide it into 15 small portions, each about the size of a tablespoon.

Wrapping the dumplings:

• Once the dough has rested, divide it into two portions. Use a rolling pin to flatten the dough, then cut into rounds with a small bowl.
• Place a portion of the coconut filling in the center of each dough round. Fold the edges of the dough over the filling, creating pleats along the edges.

Frying the dumplings:

• Heat oil in a non-stick pan and deep-fry the dumplings over medium heat until golden brown.

Final Result:

• The dumplings have a beautiful golden color with a sweet, soft coconut filling inside. The crispy exterior makes for a delightful combination, ensuring an enjoyable experience without being overwhelming.

Ingredients:

• 320g all-purpose flour (Type 11)
• 20g glutinous rice flour
• 550g shredded coconut
• 60g roasted peanuts (crushed)
• 100g powdered sugar
• 220g sugar
• 2 eggs
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 20ml cooking oil

Instructions:

Preparing the dough:

• Whisk together 2 eggs and 1 teaspoon of vanilla extract, then mix with 320g of all-purpose flour, 1/2 teaspoon turmeric powder, 35ml oil, and 100g powdered sugar in a bowl.
• Stir well until the mixture is smooth and forms a cohesive dough.

Kneading the dough:

• Knead the dough until it becomes soft, smooth, and no longer sticky to the hands.
• Wrap the dough tightly with plastic wrap and let it rest for 15-30 minutes.

Making the coconut filling:

• Heat a pan, add 550g shredded coconut, 220g sugar, and 1/4 teaspoon salt. Stir the mixture on medium heat for about 10 minutes until the coconut turns translucent, then remove from heat and let it cool.
• Once cooled, mix in 20g glutinous rice flour, and knead by hand until the filling becomes sticky and cohesive.
• Finally, add 60g crushed roasted peanuts and stir again until well combined.

Shaping the dumplings:

• Divide both the dough and the filling into 9 equal portions and roll them into balls.
• Flatten each dough ball with a rolling pin, place the filling in the center, fold the edges, and roll them into a ball again.
• Next, shape the ends into pointed tips to resemble the hedgehog's head. Use scissors to cut small slits along the sides to create spikes.
• Finally, attach two green beans to the head to form the hedgehog's eyes.

Baking the dumplings:

• Preheat the oven to 190°C for 15 minutes.
• Place the tray in the middle rack, set to both top and bottom heat with a convection fan, and bake for 30 minutes at 190°C.

Final result:

• The hedgehog-shaped dumplings are adorable, with a crispy, airy exterior and a sweet, rich coconut filling. You'll absolutely love them!

Ingredients:

• 300g gai leaves
• 250g glutinous rice flour
• 5g tapioca starch
• 300g shredded coconut
• 150g roasted peanuts (crushed)
• 80g ginger (finely chopped)
• 210g sugar
• Some oil
• 6 banana leaves (for wrapping)

Instructions:

Making the dough:

• First, wash and remove the tough stems from 300g of gai leaves. Boil them for about 10-15 minutes.
• Then, place the gai leaves in a blender with 200ml water and blend until smooth. Strain to separate the liquid and the gai leaf residue.
• Mix the gai leaf pulp with 250g glutinous rice flour and 200g sugar, knead until the dough becomes smooth and no longer sticky. Cover it with plastic wrap and let it rest for 30 minutes.

Preparing the coconut and peanut filling:

• In a pan, bring 150ml water and the remaining 110g of sugar to a boil over medium heat.
• When the sugar turns a golden brown, quickly add 80g chopped ginger, stir quickly, and then add 300g of shredded coconut. Stir continuously for about 5-10 minutes.
• Next, add 150g roasted peanuts (crushed) and 5g tapioca starch, stir for another 2-3 minutes until the filling is well combined.

Wrapping and steaming the cakes:

• After resting for 30 minutes, remove the dough and begin wrapping the cakes. Take a small portion of dough, roll it into a ball, flatten it, and place a spoonful of the coconut-peanut filling in the center. Pinch the edges closed.
• Brush a little oil on the dough to prevent it from sticking to the banana leaves during steaming.
• Wash the banana leaves, then either dry or heat them over a flame to soften them before using to wrap the cakes. Cut the leaves into rectangles or squares and arrange them into a funnel shape.
• Place the dough ball inside the leaf and seal it up tightly, then steam the cakes.
• Prepare a steaming pot, place the wrapped cakes in the steamer, cover the lid, and steam for 25-30 minutes before serving.

Final Product:

• The Coconut-filled Gai Leaf Cake is a special variation of the traditional gai cake, with a sweet coconut filling combined with crunchy peanuts and soft, fragrant gai leaf dough that creates a delightful and irresistible treat.

Ingredients:

• 2 kg glutinous rice
• 150g white beans
• 20 bananas (small variety)
• 100g sugar
• 1 liter coconut milk
• 1 teaspoon salt
• 40 coconut leaves

Preparation:

Preparing the filling:

• First, rinse the 2kg of glutinous rice several times with water, then drain it.
• Next, soak 150g of white beans in water for about 3 to 4 hours, then rinse them clean.
• Peel and remove the fibers from the bananas, place them in a large bowl, then season with 100g sugar and 1 teaspoon salt, and let them marinate for 2 hours. After marinating, cut the bananas in half.

Rolling the coconut leaves for wrapping the cakes:

• For each cake, you will need about 2 coconut leaves. Cut off the veins of the leaves, clean the surfaces, and start rolling them.
• First, bend a section of the leaf (about 5cm) upward and secure it with a toothpick. Then, continue rolling the coconut leaf tightly around the first section of coconut leaf you secured.
• Keep rolling until you run out of the first leaf, then attach the second leaf and continue rolling. As you reach the sharp end of the leaf, secure it with a toothpick to finish the roll.

Stir-frying the glutinous rice and mixing with beans:

• Heat a pan and add the drained glutinous rice and 1 liter of coconut milk. Stir the mixture over low heat until the rice absorbs the coconut milk and becomes soft and sticky, then turn off the heat.
• Once the rice is cooked, add the soaked white beans and mix well.

Stuffing and wrapping the cakes:

• Start by adding a bit of the sticky rice mixture into the coconut leaf. Then, create a small hole in the center and place the marinated banana inside.
• Spread a little more sticky rice over the banana, then tie the ends of the leaf tightly using string. Secure the cake with four strands of string—two for the horizontal ties and two for the vertical ties. Make sure the cake is tightly packed inside the leaf.
• Repeat this process until all ingredients are used up.

Boiling the cakes:

• Boil water in a large pot, then place the cakes inside. Boil over medium heat for about 6 hours until fully cooked. After boiling, hang the cakes to drain the water and cool down faster.

Final product:

• The coconut leaf cake features soft, sticky rice with a rich coconut flavor, complemented by the slight nuttiness of the white beans, and a sweet and tangy banana filling. It's absolutely delicious!
• This cake is perfect for a quick breakfast or as a delightful snack during the afternoon!

Ingredients:

• 340 gr rice flour
• 100 gr tapioca flour
• 5 gr baking powder
• 5 gr yeast
• 150 gr shredded coconut
• 270 ml coconut milk
• 210 gr sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract

Instructions:

Mixing the batter:

• In a large bowl, combine 300 gr rice flour, 100 gr tapioca flour, 200 gr sugar, 1 teaspoon salt, 5 gr baking powder, and 5 gr yeast, then stir thoroughly.
• Add 250 ml coconut milk, 2 teaspoons vanilla extract, and 240 ml warm water, mixing until smooth.
• Ensure the warm water temperature is between 32°C and 38°C (not above 40°C) to avoid killing the yeast or weakening its activity.
• If using instant yeast, cold water can be used instead.

Preparing the rice flour paste:

• Heat a pot and add 40 gr rice flour and 240 ml water. Stir on low heat until it thickens and becomes translucent.

Mixing the batter and paste:

• Add the rice flour paste to the batter mixture and stir to combine.

Proofing the dough:

• Cover the bowl with plastic wrap and leave it at room temperature to proof for 40 minutes.

Making the coconut filling:

• Heat a pan and add 100 gr shredded coconut, 10 gr sugar, and 20 ml coconut milk. Stir-fry over medium-low heat for 5 minutes.

Frying the coconut cakes:

• Heat a new pan, add 1.5 ladles of batter, and fry on low heat until air bubbles appear on the surface. Cover and cook for another 5 minutes.

Assembling the coconut cakes:

• Add the coconut filling on top of the cake, fold it in half, and serve.

Final result:

• The fragrant coconut cake is ready, with a chewy and tender texture full of bubble-like holes. The sweet, coconut-filled center makes it even more irresistible.

Ingredients:

• 360 ml coconut milk
• 120 ml sweetened condensed milk
• Shredded coconut
• 3 eggs
• 454 gr glutinous rice flour
• 250 gr brown sugar
• 150 ml cooking oil
• 5 gr baking powder
• A dash of vanilla extract
• 10 gr white sugar

Steps:

• First, mix the baking powder, glutinous rice flour, and brown sugar in a large bowl.
• Next, gradually pour the prepared coconut milk into the flour mixture.
• Then, add the sweetened condensed milk and stir until the mixture is smooth and lump-free.
• Crack the eggs into the bowl and whisk thoroughly, then add baking powder, cooking oil, and vanilla extract, mixing well with a whisk.
• Pour the smooth batter into a baking tray and place the tray in a preheated oven at 180°C. Bake for 30 minutes, ensuring the oven has been preheated for 10 minutes.
• Let the cake cool for 10 to 15 minutes, then cut it into small, bite-sized pieces. Finally, top the baked coconut rice cake with toasted sesame seeds to add a delightful aroma and crunch.