coconut

YOU NEED TO KNOW: How to Make Pâte à Choux (And Coconut Cream Pie Puffs!)

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

One of my favorite things to do on this site is to dissect baking basics and give a how-to on staple recipes and kitchen techniques. Throughout this so-called “You Need to Know” series, we’ve learned how to make caramel, meringue, browned butter, and more. Today, we’re going to walk through a diverse pastry called pâte à choux and even learn how to use it in the making of coconut cream pie puffs. If you’re up for learning, put on your food science hats (and aprons!) and let’s dive in!

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

What is Pâte à Choux?

Also known as choux pastry, pâte à choux (pronounced pot-a-shoe) is a common variety of puff pastry. Used to make cream puffs, eclairs, and numerous other treats, pâte à choux makes lightweight pastries with semi-hollow interiors perfect for stuffing and filling. It’s high proportion of liquid to dry ingredients creates a dough that is almost paste-like and bakes into puffed-up treats with airy interiors. Pâte à choux requires liquid (typically water), fat (butter), a binder (eggs), and dry ingredients (flour, salt, and sometimes sugar), and is cooked on the stovetop prior to being baked or fried. Let’s talk about how to make it.

How Do I Make Pâte à Choux?

Water, butter, and salt are combined on the stovetop in a pan over heat. Once the butter melts and the mixture begins to boil, flour (and sometimes sugar!) is added, stirring all the while to keep the butter and flour from forming large clumps. The mixture is cooked over the course of a few minutes to dry out the paste. You’ll know it’s thoroughly cooked when it pulls away from the sides of the pan and forms one large mound of dough. Remove the paste from heat and place it in a bowl to cool slightly before the eggs are added. Once slightly cooled, we paddle in the eggs using a wooden spoon or rubber spatula. As you stir, the dough will become smooth, somewhat shiny, and soft enough that the dough droops off the spoon in soft peaks. If it’s not soft enough, the dough will require extra liquid to make make the pastry puff up adequately in the oven, but be careful- too much liquid and the pastries are at risk of spreading in the oven instead of puffing vertically. There’s a reason baking is called a science, guys! Once your paste is complete, you’re ready to pipe, bake, or fry the dough in whatever manner you’ve decided upon.

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com
How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com
How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

What Do I Do with Choux Pastry Once I’ve Made It?

Most commonly, choux pastry is baked. First, the prepared dough is added to a piping bag and piped onto a prepared sheet pan. For profiteroles or cream puffs a large round piping tip is used to pipe small, macaron shell-sized rounds of dough. For eclairs, a large round or French star tip is used to pipe strips of dough, and to make Paris-brest, rings of dough are piped, baked, halved, and filled. Prior to baking, a thin coat of egg wash (One egg whisked with a teaspoon of water) can be applied to make the pastry richly golden and slightly shiny, but this is completely optional. The dough will puff and contort its shape slightly in the oven, so be sure to smooth any tall peaks or bumps in the dough before it’s baked. In this case, a wet fingertip can be used to gently pat down the dough as needed. While baking, the liquid heats, turns to steam, and causes the pastry to puff, creating a cavernous interior. If you used a fancy star tip to pipe your dough, you’ll notice some small striations in the final baked goods, but typically they’re barely noticed.

If not baked, choux pastry can also be fried. In the case of French crullers, beignet cream puffs, or even churros, the dough is piped or scooped directly into a heated pot of oil. The choux is fried on one side, flipped, and then finished off on the other side. The outcome is crisp, almost crunchy pastries with soft, doughy insides. Can you say YUM?

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

Coconut Cream Pie Puffs

So here’s the main event: coconut cream pie puffs. We can put our new skills to work and get cracking on these southern pie-inspired treats that feel equal parts fancy and comfort food. Here, a baked pâte à choux shell is filled with a coconut and vanilla bean custard before being topped with melted white chocolate and toasted coconut- so delicious. Since we already know how to make pâte à choux, I’ll explain what happens once we have a dough. First, we use a large round tip to pipe out rounds of dough. Bake the puffs in the oven while you prep your custard. Here, flour, sugar, and milk are combined on the stovetop and cooked until barely thickened. Next, we add some of the hot mixture to a few beaten eggs. The mixture is all combined back on the stove and cooked until it’s viscous to a mayonnaise consistency. Remove the custard from heat, and add a little butter, vanilla, and shredded coconut. If you want to be super extra, you can toast your shredded coconut beforehand so that your coconut cream pie puffs have even more flavor. Once the custard and puffs have cooled, add the coconut mixture to a piping bag fitted with a round tip and pipe the custard directly into each pastry. Just squeeze your piping bag until you feel the puffs fill up. Set aside, melt some white chocolate over a double boiler, and decorate your little puffs as pleased. I like to garnish with extra toasted coconut, because it’s SO PRETTY, don’t you think?

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

I hope you guys learned a smidge and are eager to get cracking on these coconut cream pie puffs. Admittedly, I’m not an expert at pastry, so we’re really learning this together. If you’re reading this and you happen to be, oh, Dominique Ansel or Rose Levy Beranbaum, please give me all your pointers and forgive, what I’m sure is, my many mistakes in the above text. If you’re really into pâte à choux now, take a peek at the tiramisu cream puffs I posted some time ago. Same technique, different filling! Happy baking to you all!

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

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YOU NEED TO KNOW: How to Make Pâte à Choux (And Coconut Cream Pie Puffs!)

How to Make Pate a Choux and Coconut Cream Pie Puffs by Wood and Spoon. This is a step by step photographic tutorial on how to prepare French puff pastry with eggs and flour to make cream puffs profiteroles eclairs etc. Coconut cream pie custard filling is stuffed in the bites and topped with white chocolate and toasted coconut. For more on how to make this bite sized delicate fancy dessert read the recipe on thewoodandspoon.com

These coconut cream pie puffs come with a tutorial for how to make pate a choux cream puffs! Stuffed with a coconut custard and topped with a white chocolate glaze, these cream puffs are delicious and cute desserts for the spring.

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 120
  • Yield: 15 1x
  • Category: Dessert
Scale

Ingredients

For the pate a choux (Adapted from Rose Levy Beranbaum):

  • ½ cup (120 gm) water
  • 4 tablespoons (55 gm) unsalted butter
  • ½ teaspoon sugar
  • Pinch of salt
  • ½ cup (70 gm) all-purpose flour
  • 2 large eggs

For the filling:

  • 3/4 cup (150 gm) sugar
  • 41/2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups (480 gm) whole milk
  • 3 large egg yolks, slightly beaten in a bowl
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup sweetened grated coconut

For the topping:

  • 1 cup white chocolate chips
  • ½ cup toasted shredded coconut 

 

Instructions

For the choux:

  1. Preheat the oven to 425 degrees and line a baking sheet with a sheet of parchment paper. Fit a piping bag with a large round tip (I use Ateco 809) or snip the end off of a quart-sized freezer plastic bag.
  2. In a medium saucepan over medium heat, combine the water, butter, sugar and salt until the butter has melted and the mixture is boiling. Remove the saucepan from the heat and add all of the flour, stirring vigorously to combine. After a few moments of stirring, the dough will form a moist ball that pulls away from the sides of the pan. Return the pan back to the heat to cook, paddling the dough with a wooden spoon or rubber spatula for 3 minutes. Dump the dough into a large bowl and add the eggs one at a time, stirring vigorously after each addition to combine.  The dough should be viscous enough to hold a soft peak when you pull the wooden spoon out of it. If it is too stiff, add a teaspoon or two of water. Scoop the mixture into the piping bag and squeeze out tablespoon-sized round balls (see photo) of dough, about 2 inches apart on the prepared pan. Barely moisten a fingertip to smooth out any peaks on the rounds so that they are rounded disks, similar to the shape of a baked macaron cookie. Bake in the preheated oven for 10 minutes, then decrease the oven temp to 350 and bake an additional 15-20 minutes, or until the puffs are golden brown. Allow to cool prior to using.

To prepare the filling:

  1. In a medium saucepan, combine sugar, flour, and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and whisk constantly until the mixture is bubbling and thickened. Continue to cook for an additional 2 minutes.
  2. Slowly drizzle a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour the mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
  3. Add the butter and vanilla, stirring until incorporated. Stir in the coconut. Allow to cool to room temperature. You can do this in the fridge as well. When cool, stir and outfit a piping back with a large round tip. Fill the bag with the custard and insert the tip discreetly into the side of a crack in a puff. Fill with the custard slowly until full and then repeat with the remaining. Set aside while you melt the chocolate for the topping. 

For the topping:

  1. Set up a double boiler over low heat and add the white chocolate to the bowl. Stirring regularly, gently melt the chocolate. Be sure to not let the chocolate get too hot or it will seize! Once my chocolate starts melting a good bit, I usually remove the pan and bowl from heat to stop the cooking and keep it going gently. Once melted, spoon pours of white chocolate on top of each pastry and sprinkle with toasted coconut. Enjoy once the topping has set!

Coconut Key Lime Cake

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

I’m going to be honest- this cake makes me want an adult beverage. At nearly 7 months into this pregnancy and with summer just around the corner, just about any lime or coconut flavored food makes me think of margaritas and pina coladas. This coconut key lime cake, with its zesty key lime layers and sticky sweet coconut frosting, has me seeing mirages of boozy frozen treats at every bite, and I am just not even a bit ashamed of that.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

I imagine that being huge-pregnant in the summer is one of the least glamorous things ever. It’s not just the lack of adult beverages or the repetitive nature of saying, “I’ll just have water, thanks.” It’s lots of things. For example, have you ever considered how a pregnant woman is to tan the backside of her body? When you’re third-trimestering with a watermelon-sized gut, you can’t just flip over to sun your rear. As a result, it’s only April and I already have golden shins, bronzed kneecaps, and some hindparts that are hovering around a shade that I would best describe as translucent. #sexy

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

Clothing is hard too. I find myself wearing baggy gym clothes and shapeless sundresses nearly 100% of the time, because otherwise I’m stuck with all those additional layers of mesh and support that comes permanently attached to the waistband of maternity shorts. As if I wasn’t already in a perpetual state of pig-like sweating, just add extra nylon casing around my midsection and just see what happens. FULL ON MAN-SWEATING. I was lucky enough to land a maternity bathing suit that is pretty cute, so at least I’m no longer sporting my yoga pants at the pool. My friend’s tween-age daughter told me (with a shocked look on her face) that she thought it was decent, so I’m going to take that as a compliment and win.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

Truly, there is nothing better than being pregnant with a third baby. I’m so incredibly grateful, and the gift here is not lost on me. But come July, when this baby is in my arms and I have a shot at wearing normal clothes and drinking basically anything with tequila in it, I will be in heaven. Seriously.

This coconut ket lime cake is an ode to the pending summer. With sweet and tart lime-scented layers and a marshmallow frosting coated in loads of toasted coconut, it’s basically summer in a dessert. I opted to make and share the recipe now because I had a hunch you all may be looking for some alternative treats on these spring days that feel like mid-July. If you’re as ready for sunshine as I am, lets grab our forks and chat the ins and outs of this cake!

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

The layers of this coconut key lime cake are scented in two ways. The zest of key limes contributes that notably lime flavor while the juice of the limes add a tart punch and acidity. The cake layers bake up moist and fluffy, slightly more dense than a white cake but with a fine crumb. The frosting here is an old fashioned 7 minute frosting. Not familiar? Egg whites and sugar whip up into a fluffy, marshmallow-esque frosting that is ultra-white, super sticky, and kinda cloud-like. The coconut flavor comes from the smidgen of coconut extract before it’s slathered on the layers of cake. To keep the cake from sticking to everything in its path (and to add a ton of extra coconut flavor!) are coat the whole thing in toasted coconut flakes. DIVINE.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

So a few questions you may be asking about this coconut key lime cake. Like, what if I can’t find key limes? Totally reasonable. Substitute in the same amount of regular lime juice and zest and the cake will still be fab. Scout’s honor. And what if you’re not into the 7 minute frosting? Also understandable. I’m not always game for the marshmallow flavor, and if that’s you too, try out this buttercream from another favorite cake of mine. Just substitute some coconut extract for the almond extract.

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

If you need more intel on properly whipping egg whites for the frosting on this coconut key lime cake, you should revisit my last “You Need to Know” post! I chat all the ins and outs of whipping egg whites, so if you’re in the dark, start here! I hope you all get around to making this coconut key lime cake ASAP. It’s sure to get you in the mood for summer. Happy Hump Day and Happy Baking!

If you like this coconut key lime cake you should check out:

Almond Coconut Cake

Bruleed Key Lime Pies

Vegan Coconut Lime Ice Cream Pie

Lemon Olive Oil Pie

 

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Coconut Key Lime Cake

Coconut Key Lime Cake by Wood and Spoon. This is a lime zest scented fluffy butter cake with a coconut marshmallow 7 minute egg white frosting and coated in toasted flaked coconut. This cake tastes like summer but is great for spring parties and gatherings. Serve this to a crowd or try out a cream cheese coconut frosting instead! Find the recipe and learn how to make this 3 tiered layer cake on thewoodandspoon.com

This coconut key lime cake has zesty key lime layers, a 7 minute marshmallow coconut frosting, and it topped with toasted coconut!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55 minutes
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the cake:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 21/4 cups (450 gm) sugar
  • 3 large eggs, at room temperature
  • 1 cup (240 gm) buttermilk, at room temperature
  • 2 tablespoons key lime zest
  • 6 tablespoons key lime juice
  • 3 cups (420 gm) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder

For the frosting (Adapted from Sarah Kieffer):

  • 5 large egg whites, at room temperature
  • 12/3 cup sugar
  • 2 tablespoons corn syrup
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 3 cups toasted coconut

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and grease 3-8” pans, lining the bottom with a round of parchment paper. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium speed for 3 minutes. Scrape the sides of the bowl and add the eggs, one at a time, beating for an additional minute afterward. Combine the buttermilk, zest, and juice, and add half of this mixture to the butter mixture. Scrape the sides of the bowl and add the flour, baking soda, salt, and baking powder stirring on low speed. Once almost combined add the remaining milk mixture. Scrape the sides of the bowl and fold in any unincorporated bits into the batter. Divide the batter among the three pans and bake in the oven until a toothpick inserted comes out clean, about 15 minutes. Allow to cool completely.

To prepare the frosting:

  1. Bring an inch of water to a simmer in a medium-sized saucepan on the stove.
  2. Meanwhile, in a large clean bowl or clean bowl of a stand mixer, whisk together the egg whites, sugar, corn syrup, and salt. Put the bowl over the pot of gently simmering water and stir with a spatula until the sugar has melted. You can test this by carefully rubbing the mixture between two fingers. It should feel smooth. Once the mixture reaches about 165 degrees (about 6 minutes on the stove) remove the bowl from the heat and and being whipping the mixture on medium-high speed with a hand mixer or on your stand mixer until stiff peaks have formed, about 8-10 minutes. Add the vanilla and coconut extract and stir in.

To assemble the cake:

  1. Cut the domes off the baked cake layers. Use a bit of frosting to adhere one layer to an 8” cake board or serving plate. Spoon ¾-1 cup of frosting on top of the layer and spread it flat. Repeat this process with the remaining two cake layers and then use the remaining frosting to frost the cake. If desired, you can coat the cake with the toasted coconut flakes, or you can use a torch to carefully toast the meringue frosting. Cake is best served the day it is assembled.

Almost Vegan Coconut White Chocolate Pancakes

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

So have I told you our exciting news? Are you privy to the crazy, fun, awesome changes coming to our family? WE’RE HAVING A BABY!

Baby #3 for the Wood family is coming July of this year, and I could not be more excited. We talked about growing our family for some time, and we felt beyond blessed when I took a positive pregnancy test back in November. The past few months have been full of stretchy pants and fast food cravings and all too much nausea, but I’m finally in my second trimester and starting to feel a little closer to myself again. No word yet on whether this baby is a boy or a girl, but I’ll be sure to divulge all of the details as soon as I have them. You know I can’t keep a secret too long.

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

One of the many strange things about this pregnancy so far is the changes in my preferences for food. In an ironic turn of events, I find my sweet tooth is really not so sweet at all these days. I’d much prefer a crunchy salad or a paper bag full of salty French fries. Give me chicken noodle soup and chips, not cake and cookies, okay? This no desserts this has been great for keeping off too many prego pounds, but as you can imagine, it’s kinda bad for business if the baking and desserts writer doesn’t want to eat dessert! What is a girl to do?!

Luckily, my desire for baked goods in the morning is still fairly normal, so don’t be surprised if you see a whole lot of breakfasty things over here this month. Last week you got the orange swirl bread, next week will be a lemony breakfast pound cake, and this week we’re keeping it healthy-ish with these almost vegan coconut white chocolate pancakes. YUM.

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

Okay, I know what you’re thinking. What does “almost vegan” mean? Well, these pancakes COULD be vegan if only I could get my hands on vegan white chocolate. As my small, rural town of Selma, AL has a really poor supply of such commodities, I could not find vegan white chocolate, so these vegan coconut white chocolate pancakes are vegan all except for the chocolate. Comprende?

These cakes are super easy to whip up. Melted coconut oil, coconut milk, and vanilla are combined in a bowl before the dry ingredients are tossed in. We’re not talking anything crazy here, just flour, sugar, salt, and baking powder. Keep in mind that some processed sugars and flours are not actually vegan, so be sure to check your brand of preference if you’re trying to play it safe. Stir in the dry ingredients and then fold in the finishing touches- sweetened coconut flakes and finely chopped white chocolate. If you have a hard time finding vegan white chocolate you can totally skip this and add extra coconut. I’d also consider regular chocolate too, because, duh.

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

These almost vegan coconut white chocolate pancakes get baked on a griddle with a little extra coconut oil until they’re just barely tanned and puffed. Serve immediately with your syrup or topping of choice. I whipped up a coconut whipped cream for the batch you see pictured, but this is totally optional. This recipe makes a small batch of pancakes, about 10- 3″ cakes, so if you’re serving a crowd be sure to double it up.

Thank you so much for sharing in our joy. I’ll try not to be too obnoxious with baby news, but you should probably count on a healthy amount of hormonal banter. You’ve been warned. Whip up some of these almost vegan coconut white chocolate pancakes this week and enjoy!

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

If you like these vegan coconut white chocolate pancakes you should try:

Buttermilk Pancakes

Vegan Chocolate Chip Cookies

Pecan Apple Dutch Baby

Healthy Coconut Almond Chocolate Cookies

 

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Almost Vegan Coconut White Chocolate Pancakes

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

These almost vegan coconut white chocolate pancakes are loaded with coconut flavor and sweetened with white chocolate bits. Top with a coconut whipped cream for an extra special breakfast treat!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 10 1x
  • Category: Breakfast
Scale

Ingredients

  • 3 tablespoons coconut oil, melted
  • 1 cup (240 gm) coconut milk (water or another plant-based milk can be used in a pinch)
  • 1 teaspoon vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • 3 tablespoons sugar
  • 21/4 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup finely chopped white chocolate, more if desired
  • ½ cup sweetened coconut flakes, more if desired

Instructions

  1. Preheat a griddle or skillet on the stove to 325 degrees, about medium heat. In a large both, whisk together the coconut oil, milk and vanilla. Add the flour, sugar, baking powder, and salt and stir just barely to combine. Some clumps are okay and will help keep your pancakes from being dense. Fold in the white chocolate and coconut flakes. Add an additional tablespoon of milk if your batter is too thick or an additional tablespoon of flour if it is too thin. I usually end up adding a tablespoon.
  2. Melt a teaspoon of oil in your pan and spoon out ¼ cup sized rounds of batter. Use the back of your spoon to spread the circles out as desired. If you find your batter is too thick or thin, adjust with a little flour or milk. Cook for about 3 minutes on that side or until the pancake bottom is turning golden. Carefully flip and cook until the pancake is done! Repeat this process with the remaining batter. Serve with coconut whipped cream, additional white chocolate, or coconut flakes or syrup if desired.

Notes

  • The white chocolate will melt and caramelize on your skillet leaving little brown circles on the top of your cakes. If this bothers you, you can sprinkle the white chocolate chips on the top of the batter after your spoon the cakes onto the griddle. Please note that the underside of your pancakes will be splotchy if you do this, but the tops will look pretty.
  • White chocolate is NOT vegan. That’s why this recipe is “almost!” vegan. Just a friendly reminder. Keep in mind some processed all-purpose flours and sugars are not vegan as well. Check with your specific brand for more info.

Hummingbird Layer Cake

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

In my recent years of being educated into Southern culture, there are a few things I’ve learned to be true. I’ve learned that you will be called “Ma’am,” no matter how old you are. I’ve found that iced tea does not come unsweetened; chicken is best served fried. Finally, moreso than football, camouflage, or pickup trucks, Southerners are really serious about their family recipes.

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

During my first year of living in Selma, Alabama, I discovered a number of foods for the first time. Skillet cornbread, fried pork chops, and chocolate chess pie were all foods that I barely knew existed and had definitely had never tried. Of all the bites I tasted during those early months in the deep South, one treat that stands out head and shoulders above all others in my mind is hummingbird layer cake, a cinnamon, pecan, and coconut flavored cake kept moist with the addition of bananas, crushed pineapple, and a sweet cream cheese frosting. While the combination of those ingredients seemed kinda odd to me, I nevertheless tried the cake and immediately fell in love. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

Northerners, I’ll be honest- you’re missing out if you’ve never tried hummingbird cake. In true Southern form, this cake is heavy, rich, and moist, but the bright fruity flavors combined with the warm scent of cinnamon keeps you coming back for more and more. It’s a comforting recipe that somehow tastes like home, and I am beyond ecstatic to share the recipe for this delightful cake with you today!

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This recipe for hummingbird cake comes from a darling Southern book written by my friend Katie Jacobs. “So Much To Celebrate” is an entertaining how-to filled with recipes, party ideas, and more. Katie, a Nashville native, put her keen eye for style, color, and Southern flair to use in this book that is equally beautiful as it is inspiring. While a number of recipes caught my eye, it was the hummingbird layer cake that stole my heart.

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

To make this hummingbird layer cake, we start by mixing the wet ingredients with the sugar until light and fluffy. Next, several mashed bananas, crushed pineapple, pecans, and coconut are added, followed by the dry ingredients and a healthy spoon of cinnamon. The cake gets baked in four separate pans until a toothpick inserted comes out clean. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

The frosting for this hummingbird layer cake is ultra-rich but perfectly sweet. Butter and cream cheese are creamed together before powdered sugar and vanilla are whipped in. In true cream cheese frosting fashion, this icing is fairly loose, so to achieve clean edges, I refrigerated the cake throughout the icing process and tried not to fuss with it too much. As a garnish, I trimmed some fresh blooms, a sweet and feminine topping worthy of a Katie Jacobs cake. I think she would approve. 

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This hummingbird layer cake is out of this world, a delightful treat to enjoy all year round. If you’re looking for a gift idea for a lady in your life, check out her book at this link here! Katie represents Southern baking well, and I don’t think you’ll be disappointed. Happy baking!

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

If you like this hummingbird layer cake you should check out:

Hummingbird Muffins

Almond Coconut Cake

Banana Coconut Chocolate Cream Pie

 

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Hummingbird Layer Cake

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at thewoodandspoon.com

This hummingbird cake is a Southern specialty from Katie Jacobs’ new book. Moist layers of cake made with cinnamon, banana, and crushed pineapple are filled with pecans and coconut, and the frosting is a rich and fluffy cream cheese icing.

  • Author: Katie Jacobs
  • Prep Time: 35
  • Cook Time: 35
  • Total Time: 90
  • Yield: 12 1x
Scale

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs
  • 2 cups mashed ripe banana (about 3 large)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped pecans
  • 1 cup shredded coconut, unsweetened

For the frosting:

  • 1 pound (16 ounces) cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 11/2 cups (3 sticks) unsalted butter, cut into pieces, room temperature
  • 2 pounds confectioners’ sugar, sifted

Instructions

For the cake:

  1. Preheat oven to 350 degrees. Butter and flour four 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
  4. In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
  5. Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 35 minutes.
  6. Transfer pans to a wire rack. Once cooled, invert cakes onto racks; reinvert, top side up. Cool completely. While cake is cooling, make frosting.

For the frosting:

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated. Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately to frost and layer the cake.

Notes

  • This frosting is rich and fairly loose. To help keep your cake edges clean, refrigerate the cake throughout the icing process to help it set up.

Almond Coconut Cake

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

I’m dreaming of a beach- warm sand, sun shining, and not a down-puffed jacket in sight. There’s no snow, no wind chill, no freezing temperatures-induced leg hair. Just me, a sassy tan, and maybe a few slices of this almond coconut cake.

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.comAlmond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

I’m not sure what March’s problem is, but it is way to cold for this time of year. For all of the sweltering summers and muggy falls that we put up with here in the South, the silver lining is usually a temperate, sunny-and-75-degrees March through April. I should be wearing shorts and cute cardigans, not Ugg boots and wool socks. If you’re reading this, Mother Nature, would you please compose yourself and deliver some decent weather sometime this year?

As a result, we’ve spent the last few days either huddled inside or chasing the sunny patches of warmth in the backyard, and while I don’t mind getting a few extra wears out of my winter boots, I really am craving for warmer weather. To pass the time, I’ve been baking up warm-weather treats that taste like summer and forecast the coming change of season. This almond coconut cake that I’m sharing today is the product of that wishful baking, and I think it will get you itching for summer too!

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

Let me break it down for you. We’ve got three layers of almond coconut cake- seriously moist, fluffy, and just the right amount of sweetness- flavored with a smidge of almond extract. The cake has the tasty addition of shredded sweetened coconut, so each bite has that delightful tropical texture to it. The frosting on this almond coconut cake is equally delicious. Butter, cream cheese, and almond extract make up the bulk of this American-style buttercream, and it is so good that I literally scraped the bowl of my mixer with shortbread cookies as a snack. I love myself and I hate myself, okay?

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

To make the cake we start with the layers. Butter and sugar are creamed in the bowl of a stand mixer until light and fluffy. Eggs, almond, and vanilla extract come next, and the dry ingredients are added to the mix, alternating with canned coconut milk. The batter is poured into 3-8″ pans and baked until lightly golden. In the meantime, you can work on your frosting! Beat room temperature butter until light and creamy and then add a block of softened cream cheese. Once incorporated, add the extracts, salt, and powdered sugar to the mix. The frosting should be smooth but still thick enough to hold to the sides of the cake. If you find it is too loose, you can add additional powdered sugar or chill it in the fridge.

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.comAlmond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

I like to assemble my cakes while the layers are slightly frozen. To do this, simply wrap the cooled cake layers in plastic wrap and freeze on a flat surface until well chilled. When ready to assemble, whip up the frosting, trim any domed tops off of your cakes, and stack away! This almond coconut cake comes together easily, but if you need more help with you cake baking, check out this post here. After the cake is stacked, you can adorn it with toasted coconut or sliced almonds, whichever you’d prefer. 

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

This almond coconut cake would make a terrific addition to you Easter tables, assuming you’re not already making THIS beauty. Give it a try sometime soon and let me know what you think! Happy baking to you all and catch you next week!

If you like this almond coconut cake, you should check out:

Coconut Almond Chocolate Cookies

Banana Coconut Chocolate Cream Pie 

Vegan Coconut Lime Ice Cream Pie

Raspberry Streusel Cake

White Chocolate Cake

 

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Almond Coconut Cake

Almond Coconut Cake recipe by Wood and Spoon Blog by Kate Wood. This is a recipe for a sweet and fluffy almond layer cake, speckled with flakes of sweetened coconut and frosted with a coconut American buttercream. The whole thing is topped with extra toasted coconut and almond, a cake that is as beautiful as it is delicious. This layer cake is simple and easy to make, and learning how to make stacked naked cakes is fun! Find the recipe for this Easter / spring cake on thewoodandspoon.com

This almond coconut cake is three layers of moist vanilla and almond scented coconut cake filled with an almond cream cheese buttercream and topped with extra toasted almonds and coconut! Perfect for spring parties and Easter!

  • Author: Kate Wood
  • Prep Time: 35
  • Cook Time: 30
  • Total Time: 90
Scale

Ingredients

For the cake:

  • 11/4 cups (280 gm) unsalted butter, at room temperature
  • 2 cups (400 gm) sugar
  • 5 large eggs, at room temperature
  • 11/2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups (390 gm) cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240 gm) full-fat canned coconut milk
  • 2 cups (170 gm) shredded sweetened coconut

For the frosting:

  • 11/2 cups (340 gm) unsalted butter, at room temperature
  • 8 ounces (230 gm) full-fat cream cheese, at room temperature
  • ½ teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 lbs (907 gm) powdered sugar
  • Additional sliced almonds or shredded coconut for garnish, if desired

Instructions

To prepare the cake:

  1. Preheat the oven to 350 degrees and prepare three 8” round baking pans by lining the bottoms with parchment rounds and spraying the sides with baking spray.
  2. In a large bowl or the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 4 minutes. Scrape the sides of the bowl and add the sugar. Beat for an additional 2 minutes. Add the eggs one at a time on low speed and beat to combine, scraping the sides of the bowl as needed. Stir in the extracts. In a smaller separate bowl, combine the cake flour, baking powder, and salt. Stir half of the dry ingredients into the cake batter and then stir in the coconut milk. Add the remaining dry ingredients and stir just until almost combined. Stir in the shredded coconut.
  3. Fill the three prepared pans with equal amounts of batter, smooth the tops, and bake in the preheated oven for about 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature.

To prepare the frosting:

  1. Beat the butter in the bowl of a stand mixer until light and fluffy, about 3 minutes. Add the cream cheese and beat to combine, about 45 seconds. Add the extracts and salt, stirring to combine. Add the powdered sugar and stir on low speed until incorporated, and then increase speed to beat for about 20 seconds. If you taste your frosting and would prefer it a bit sweeter, add an additional ½ cup powdered sugar. If you frosting it too thick to spread, add a tablespoon of water or milk until it comes to the right consistency.
  2. When ready to assemble the cakes, trim any dome off the top of each cake. Spread 1-1/4 cups of frosting on top of the first cake layer and then top it with a second layer of cake. Repeat this process once more and then continue frosting the cake to your liking. If desired, toast some almonds or shredded coconut in the oven at 350 degrees for about 10 -15 minutes, stirring regularly, to use as a garnish. This step isn’t necessary. Cake can be stored at room temperature but is best on day of assembly.

Notes

  • I prefer to frost partially frozen cakes. You can bake the cake layers, wrap them in plastic wrap and freeze up to a week in advance, and then assemble as normal. This help to keep your cakes from slouching, but be sure to freeze them on flat surfaces.

Brown Butter Blondies : Two Ways

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

Happy Thursday from sweet home Alabama! This time of year, at least in these parts, means that college football season is near. Yes, in just a few short days I will kiss my husband goodbye and re-familiarize myself with that far-off gaze that only a football game and a plate of buffalo hot wings can render. So to start this season off on the right foot, I’m sharing TWO super easy, crowd-pleasing, one-bowl recipes that you can show off at the tailgate nearest you. Yes, these brown butter blondies will make even the least interested college football fan (guilty) show up at your party tent ready to rumble.

Growing up, I was not what you would call a football fan. At the time, I had a healthy interest in professional and college basketball (GO CATS!), but football really wasn’t on my radar. It wasn’t until I moved to Birmingham, Alabama for college that I learned of the vicious football rivalries that existed in my new state. “So who do you pull for? Auburn or Alabama?” I heard that question a time or two and I’m pretty sure I laughed every time. I could have written a dissertation on the birthplace of jorts (thats “jean shorts” for those of you not from North Florida) with more interest than I could have aligned myself to one of two schools that I knew or cared nothing about. BYE FELECIA. 

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

By junior year, I had dated one (okay, one and a half) players from our school’s football team, so my knowledge in the sport had increased by at least 250%. I joined my sorority’s C-list flag football team, bought some knee socks and a fresh pair of Sophies, and determined I was ready to go pro.

Our team was, to say the least, bad. Okay, we were terrible. AWFUL. In one particular game, a girl on our team lost her shorts (and panties) to a flag pull gone wrong. Later, we executed our best play dubbed “The Eagle” where we all stopped running and began dancing on the field as some sort of means of distraction; it was not successful. The single time I touched the ball that evening was on a punt return where I caught the ball and ran towards the wrong end zone. I realized my mistake at the 15 yard line, immediatlely  panicked, and hurled the ball at an unassuming teammate. (Spoiler alert: she didn’t catch the ball. We lost the game. I’m told that everything I did was wrong.)

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

If you, like me, aren’t a savvy football fan or wouldn’t know a tailgate if it sat on your face, let me help you. Learn from the mistakes of the diehards and wannabes that have gone before you. Here are a few football fan fun facts that will keep you on the invite list for games to come.

 

How To Not Be A Loser At A Football Game:

  1. DO know which teams are playing in the game. People will laugh if you show up sporting your Keyshawn Johnson jersey and you don’t even know what team the Bucs are playing for the ring. Not like I know from experience or anything. 
  2. DO try to sit with people you know. You’ll regret that single scalped ticket if you wind up in the opposing team’s section next to a bunch of potty mouths.
  3. DON’T show up to a tailgate empty-handed! Cookies, a dip, or Chex mix are always appropriate. 
  4. DO wear your team colors, but avoid silks, rayon, and form-fitting clothes that will most certainly show off your pit stains and swamp butt. That is not winning. 
  5. DON’T drink too much in first quarter of the game. The bleachers are no place to sleep one off. 
  6. DO avoid the concession stand at halftime. No amount of chili dogs are worth those lines.
  7. DON’T sit next to the shirtless guys with the body paint unless you’re totally okay with the potential of this happening.
  8. DON’T leave a game early. It only takes one second to miss something.
  9. DO remember that tailgating is a marathon, not a sprint. Those Frito’s and sausage balls might go down smooth, but you don’t want to lug that with you to the upper bowl. 
  10. DO make all the brown butter blondies, all the time. FACT: people who bring blondies have more fun. 

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

These brown butter blondies are tailgating staples. This recipe make a huge pan of treats, perfect for sharing, toting across the quad, and shoving in your pockets to get through game day security. Even better, this same batter can be prepared two ways, so with the same handful of ingredients you can have a variety of chewy goodies to share with the world. Ya welcome. 

To make these brown butter blondies, we start by browning some butter. Lucky for you, you’re a pro at browning butter, so you whip that up quickly and let the golden fat cool. From there, it’s a one bowl and done kind of recipe. Stir some brown sugar, eggs, and vanilla into your butter and then fold in the dry ingredients. That’s it! The batter is done.

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

Next comes the fun part. Will it be white chocolate chips and coconut or cinnamon sugar snickerdoodle brown butter blondies? The world is your oyster here, so you take the pick. Hey, you could even go with dark chocolate and pistachios, toffee and pecans, whatever you darn well please. These brown butter blondies would taste good after sitting in a paper bag on the roof of your car for three days, but please, don’t ask me how I know that.

After baking, these brown butter blondies are chewy and oh-so flavorful. The white chocolate chip and coconut babies are a bit thicker and a little fluffier, while the snickerdoodle brown butter blondies are dense, intensely buttery, and perfectly spiced. The batter is the same for both variations, save for the toppings and the salt, and I think you’ll find both to be equally satisfying. 

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

Don’t be a loser at this year’s football games. Don’t be like me. Just make these brown butter blondies and thank the heavens that someone (*raises hand*) has figured out the hard stuff for you. Get your game on this weekend and think of me when you sink your teeth into these bad boys. 

Also, there’s only ONE MORE WEEK to vote for your favorite bloggers in the Saveur Blog Awards. You’ll find me in the best baking and sweets category. Click here to vote today and as often as you’d like! 

 

If you like these brown butter blondies, be sure to check out:

Pecan Toffee Blondies

Derby Pie Bars

Pretzel Shortbread Peanut Butter Brownie

Blueberry Lemon Bars

Trail Mix Cookies

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Brown Butter Snickerdoodle Blondies

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

Brown Butter Blondies made in two different ways- a cinnamon sugar snickerdoodle or a coconut white chocolate chip. Make your own variation with this adaptable recipe!

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 24 1x
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter, cubed into equals sized pieces
  • 13/4 cups (360 gm) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (260 gm) all-purpose flour
  • 13/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 21/2 teaspoons cinnamon, divided
  • 11/2 tablespoons sugar

Instructions

  1. Preheat the oven to 350 degrees. Line 9”x13” pan with aluminum foil and spray with cooking spray. Set aside.
  2. Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
  3. Once slightly cooled, add the brown sugar to the butter and whisk to combine. Add the eggs and the vanilla to the brown butter mixture and whisk to combine. Stir the flour, baking powder, salt, and 1-1/2 teaspoons cinnamon in a separate small bowl and then add it to the brown butter mixture, folding to just barely combine.
  4. Spread the batter into the prepared pan. Combine the remaining cinnamon and sugar and sprinkle over top of the blondie batter. Bake in the preheated oven, about 23-25 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.

Notes

See my previous post on browning butter if you need a little help in this area.

 

 

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Coconut White Chocolate Chip Brown Butter Blondies

Brown Butter Blondies by The Wood and Spoon Blog by Kate Wood. This is a recipe for how to make brown butter blondies with a few different variations. First, a fluffy blondie filled with white chocolate chunks / chips and shredded sweetened coconut. Second, a snickerdoodle type blondie filled with cinnamon and sugar- rich, buttery, and delicious. These blondies can be whipped up in one bowl and serve a crowd. Perfect for tailgating, parties, or to make with kids. You can substitute your favorite toppings- nuts, chocolate chips, or toffee! Find the recipe and the how to on thewoodandspoon.com

Brown Butter Blondies made in two different ways- a cinnamon sugar snickerdoodle or a coconut white chocolate chip. Make your own variation with this adaptable recipe!

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 24 1x
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter, cubed into equals sized pieces
  • 13/4 cups (360 gm) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (260 gm) all-purpose flour
  • 11/2 teaspoons baking powder
  • 1 teaspoon salt
  • 11/2 cups (115 gm) sweetened shredded coconut
  • 11/4 cups (200 gm) white chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. Line a 9”x13” pan with foil and spray with cooking spray. Set aside.
  2. Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
  3. Once slightly cooled, whisk the brown sugar into the brown butter. Add the eggs and the vanilla and whisk well to combine. In a seprate small bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the brown butter mixture and fold to combine. Add the coconut and white chocolate chips and fold just until combined.
  4. Spread the batter into the prepared pan and then bake in the preheated oven, about 25-30 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.

Notes

See my previous post on browning butter if you need a little help in this area.

St. Barth’s

Bonjour, y’all! Is it cool if we get boozy on a Tuesday? Can we agree to put out some beach vibes even if it’s from the desk of our chair at work? Today I’m sharing these BBC popsicles with you (that’s Bailey’s, banana, and coconut!), and in order to do so, I’ve gotta do some backpedaling. You need hear about the vacay that inspired these bad boys. So let’s dive in!

At the end of May, Brett and I traveled with our main squeeze BFFs to St. Barth’s, the sunny overseas collectivity of France located in the West Indies. The island had long been on my bucket list and I was thrilled to finally have the opportunity to go. Two flights and a dicey puddle jumper was all it took to transport us to a place that felt a world away. Within minutes of landing on the island, I could tell that we weren’t in Kansas (erm, Alabama) anymore.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

St. Barth’s is a small tropical island with stunning white sand beaches and crystal waters surrounding otherwise green and rocky terrain. While the island is very French in terms of language, culture, and cuisine, it is well-traveled by American and European tourists who are seeking out privacy, glamour, and a few glasses of bubbly from the comfort of their beach chair. It’s basically Posh Spice meets Jimmy Buffet which is somehow right up my alley.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
The party scene at Nikki Beach is WILD. We danced on our table (don’t worry, Mom, no stripping) and drank cocktails out of copper pineapples. WUT?!

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
Some scenes from our stay at Le Toiny.

Our time was split between two resorts, Eden Rock and Le Toiny, which would provide us with two different island experiences. The first half of our trip at Eden Rock was spent downing frozen cocktails and bronzing our pasty areas, taking those lazy beach moments to do some serious people watching. While the other three read and napped in their beach chairs, I chipped away at another bucket list item of mine, practicing French from the Duolingo app on my phone. By night, we indulged in some island delicacies and absolutely killed the restaurant scene. Trust when I say there was no carb left behind.

I wasn’t prepared for the amount of European-style sunbathing that we would be met with, and we found ourselves eye-to-eye with a few “pairs” on more than one occasion. While most of the gals running around topless were older women sporting  a situation that was most akin to a set of fried eggs on a stick, we did come across some girls who, I can only assume, were Armenian swimsuits models. These were women that had clearly never birthed or nursed children, and I would chalk them up under “People I Never Want to Share a Beach With Ever Again.” I don’t have terrible body image, but I learned on this vacation that I’m not ready for that level of distraction while on a romantic vacation with my husband. If anyone is going to be topless, it will be me (and it will be in the privacy and comfort of my own villa, please and thank you).BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
Le Toiny was the perfect “unplug” location. Also, anywhere that will bring you French rosé in the pool is okay with me.

Our second resort, Le Toiny, was a quiet retreat tucked in the green mountainside on the other end of the island. Every inch of the resort felt serene, like we had discovered a private oasis of sorts. We spent our days there sipping rosé at the pool, and relaxing in the privacy of our rooms. We trekked the hilly, goat-studded mountainside next to our hotel and visited many of the island’s beaches that each felt like private Caribbean treasures- unspoiled, raw, stunning. Brett tooled us around the island in a little blue Moke, a vehicle that drove like a go-cart and sported a testy gear shift and a tarped roof. I gained a few gray hairs skidding around the island on those four wheels, but I’ll be darned if we didn’t make some memories.BBC Popsicles Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicles Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
Eden Rock had some serious rockstar vibes. If you’re looking for cool factor, delicious breakfast, and perfect beachside cocktails, Eden Rock is the place.

There were a lot of highlights on our trip, but one of my absolute favorite discoveries was the BBC- Bailey’s, banana, and coconut. The BBC is a blended frozen drink made with fresh banana, cream of coconut, and a touch of booze from a shot of Bailey’s. I ordered one on the first day of our trip and it was love at first taste. Creamy, tropical, and ultra-decadent, the BBC replaced every space in my heart previously occupied by pina coladas, mudslides, and the good ole’ Miami Vice. The BBC and I are new forever friends.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

Upon returning from our vacation, I began taste testing some of my own and eventually decided to up the ante be creating a BBC popsicle. I’m a firm believer that cocktails and dessert are always appropriate, so combining the two seemed like a natural fit. After a few test runs, I landed the perfect mixture of booze, fruit, and cream, and now I can relive my St. Barth’s trip (sans the boobs) with my very own BBC popsicles.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

This boozy treat does not disappoint. With only three ingredients, six if you count the chocolate shell and shredded coconut, these BBC popsicles are simple to prepare, inexpensive to make, and the coolest way to bring some booze to your beach parties from here on out. To make your own BBC popsicles, simply combine 1/2 cup of Bailey’s Irish Cream with 1 cup of cream of coconut and 2 large bananas in a blender. Puree until smooth and pour the mixture into a popsicle mold. I use this one at home, but you can check out my post here for some ideas on how to make popsicles if you don’t have a mold.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

Once the pops are frozen solid, you have the option of dipping them in chocolate. Simply melt together some bittersweet chocolate and coconut oil, stirring until glossy and smooth. Dip the unmolded BBC popsicles into the chocolate mixture and sprinkle on some toasted coconut, if you’re into that kind of thing. Allow them to firm back up in the freezer or feel free to dive right in! The chocolate shell can soften the popsicle, so just know you’re in for a mess if you opt to eat them right away.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

The booze in these BBC popsicles is 100% necessary, but be sure to get your measurements right. Alcohol doesn’t freeze so if you add too much booze or not enough banana and coconut, you may wind up with mushy pops on your hands. The chocolate shell is completely optional, but I think it certainly makes them a little more festive.

I’m leaving you all a list with our favorite things to eat and do in St. Barth’s. If you plan to head that way any time soon, please consider these a must. If I ever make my way to St. Barth’s again, I can promise you I’ll find a BBC. In the meantime, what are your favorite beach drinks? Are there any Caribbean locations I need to add to my bucket list?

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

Where We Stayed in St. Barth’s:

Hotel Le Toiny
Eden Rock 

Where We Ate in St. Barth’s:

Bonito
Our favorite meal in St. Barth’s. Beautiful view and terrific food in the heart of Gustavia.
Tamarin
Beautiful garden dining in this open air restaurant. Fresh seafood and terrific wines.
Orega
French-Japanese fusion at this Gustavia restaurant. Excellent sashimi and sushi rolls!
Cabane De L’Isle
Beachside dining at Cheval Blanc Resort. We had our best cocktails at this restaurant which also offered a deliciously eclectic menu.
Maya’s To Go
Perfect grab-and-go meals for beach picnics.
25 Quarter
The best bar we happened upon. The widest selection of bourbons on the island and terrific cocktails to match.
Boulangerie Choisy
Lunch, coffee, and french pastries. A must stop.
Hotel Le Toiny
We were happy to dine at our hotel for dinner one evening. Quiet, romantic, private, delicious.

What We Did in St. Barth’s

Snorkle and sunbathe at Gouverneur Beach
Hike to Columbier Beach
People watch on St. Jean Beach
Sunday Brunch Party at Nikki Beach
Shop in St. Jean
Shop in Gustavia

If you like these BBC Popsicles, be sure to check out:

Roasted Strawberry and Buttermilk Popsicles 

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

Vegan Coconut Lime Ice Cream Pie

vegan coconut lime ice cream pie This is a vegan coconut ice cream recipe made in a machine with lime zest and sweetened with sugar. It's frozen inside a press-in graham cracker crust and the whole thing is topped with a strawberry lime compote. This pie is refreshing and delicious, perfect for the special diet vegan/ vegetarian friends in your life. Find the recipe for this berry lime icebox pie on thewoodandspoon.com

Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a buttery, flaky pie crust filled with a cream filling of coconut cream, banana, and chocolate. This is a southern style pie with different custard fillings made from whole eggs and yolks. Add sweetened flaked or grated coconut and semisweet or bittersweet chocolate chips / bar and sliced bananas for this layered pie! Read about how to make it on thewoodandspoon.com

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BBC Popsicles

BBC Popsicles Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

A dessert take on the popular beach cocktail, these BBC popsicles are sweet and creamy, made from Bailey’s, banana, and coconut. The whole thing is dipped in a chocolate shell and sprinkled with toasted coconut. 

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 360
  • Total Time: 6 hours 5 minutes
  • Yield: 10 1x
Scale

Ingredients

For the popsicles:

  • 2 large bananas (about 280 gm total once peeled)
  • ½ cup (120 mL) Bailey’s Irish Cream Liquor
  • 1 cup (240 mL) cream of coconut
  • ½ cup (120 mL) water

For the chocolate shell:

  • ½ cup (90 gm) bittersweet chocolate chips
  • 2 tablespoons coconut oil
  • ¼ cup toasted coconut, if desired

Instructions

  1. Combine all of the popsicle ingredients in a blender or food processor and blend until smooth. Divide the mixture among 10 popsicles molds (see notes), insert the popsicles sticks, and freeze until solid for at least 6 hours but preferably overnight.
  2. Once frozen solid, remove the popsicles from the molds and place on a sheet of parchment paper in the freezer while you prepare the chocolate shell.
  3. Combine the chocolate chips and coconut oil in a microwave safe bowl and microwave in 20 second bursts, stirring thoroughly after each round until smooth. Once smooth, allow to cool about 5 minutes. Then, dip each popsicle in the chocolate shell and sprinkle with the toasted coconut. Place back in the freezer to freeze solid or enjoy immediately.

Notes

  • I use a popsicle mold that makes 10-2.5 ounces popsicles. Your yield will change if you make smaller or larger popsicles. The preparation and ingredients will remain the same.
  • The alcohol in these popsicles will cause them to melt faster than some popsicles. Be sure to keep them frozen until you’re ready to enjoy them.
  • If you are unable to find large bananas, use a few smaller ones. Total weight of the edible portion should be 280 gm.
  • The chocolate shell is entirely optional. For a quick boozy treat, just skip the shell.

BBC Popsicles // Guide to St. Barth’s

BBC Popsicles Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

Bonjour, y’all! Is it cool if we get boozy on a Tuesday? Can we agree to put out some beach vibes even if it’s from the desk of our chair at work? Today I’m sharing these BBC popsicles with you (that’s Bailey’s, banana, and coconut!), and in order to do so, I’ve gotta do some backpedaling. You need hear about the vacay that inspired these bad boys. So let’s dive in!

At the end of May, Brett and I traveled with our main squeeze BFFs to St. Barth’s, the sunny overseas collectivity of France located in the West Indies. The island had long been on my bucket list and I was thrilled to finally have the opportunity to go. Two flights and a dicey puddle jumper was all it took to transport us to a place that felt a world away. Within minutes of landing on the island, I could tell that we weren’t in Kansas (erm, Alabama) anymore.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

St. Barth’s is a small tropical island with stunning white sand beaches and crystal waters surrounding otherwise green and rocky terrain. While the island is very French in terms of language, culture, and cuisine, it is well-traveled by American and European tourists who are seeking out privacy, glamour, and a few glasses of bubbly from the comfort of their beach chair. It’s basically Posh Spice meets Jimmy Buffet which is somehow right up my alley.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
The party scene at Nikki Beach is WILD. We danced on our table (don’t worry, Mom, no stripping) and drank cocktails out of copper pineapples. WUT?!

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
Some scenes from our stay at Le Toiny.

Our time was split between two resorts, Eden Rock and Le Toiny, which would provide us with two different island experiences. The first half of our trip at Eden Rock was spent downing frozen cocktails and bronzing our pasty areas, taking those lazy beach moments to do some serious people watching. While the other three read and napped in their beach chairs, I chipped away at another bucket list item of mine, practicing French from the Duolingo app on my phone. By night, we indulged in some island delicacies and absolutely killed the restaurant scene. Trust when I say there was no carb left behind.

I wasn’t prepared for the amount of European-style sunbathing that we would be met with, and we found ourselves eye-to-eye with a few “pairs” on more than one occasion. While most of the gals running around topless were older women sporting  a situation that was most akin to a set of fried eggs on a stick, we did come across some girls who, I can only assume, were Armenian swimsuits models. These were women that had clearly never birthed or nursed children, and I would chalk them up under “People I Never Want to Share a Beach With Ever Again.” I don’t have terrible body image, but I learned on this vacation that I’m not ready for that level of distraction while on a romantic vacation with my husband. If anyone is going to be topless, it will be me (and it will be in the privacy and comfort of my own villa, please and thank you).BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
Le Toiny was the perfect “unplug” location. Also, anywhere that will bring you French rosé in the pool is okay with me.

Our second resort, Le Toiny, was a quiet retreat tucked in the green mountainside on the other end of the island. Every inch of the resort felt serene, like we had discovered a private oasis of sorts. We spent our days there sipping rosé at the pool, and relaxing in the privacy of our rooms. We trekked the hilly, goat-studded mountainside next to our hotel and visited many of the island’s beaches that each felt like private Caribbean treasures- unspoiled, raw, stunning. Brett tooled us around the island in a little blue Moke, a vehicle that drove like a go-cart and sported a testy gear shift and a tarped roof. I gained a few gray hairs skidding around the island on those four wheels, but I’ll be darned if we didn’t make some memories.BBC Popsicles Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

BBC Popsicles Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com
Eden Rock had some serious rockstar vibes. If you’re looking for cool factor, delicious breakfast, and perfect beachside cocktails, Eden Rock is the place.

There were a lot of highlights on our trip, but one of my absolute favorite discoveries was the BBC- Bailey’s, banana, and coconut. The BBC is a blended frozen drink made with fresh banana, cream of coconut, and a touch of booze from a shot of Bailey’s. I ordered one on the first day of our trip and it was love at first taste. Creamy, tropical, and ultra-decadent, the BBC replaced every space in my heart previously occupied by pina coladas, mudslides, and the good ole’ Miami Vice. The BBC and I are new forever friends.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

Upon returning from our vacation, I began taste testing some of my own and eventually decided to up the ante be creating a BBC popsicle. I’m a firm believer that cocktails and dessert are always appropriate, so combining the two seemed like a natural fit. After a few test runs, I landed the perfect mixture of booze, fruit, and cream, and now I can relive my St. Barth’s trip (sans the boobs) with my very own BBC popsicles.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

This boozy treat does not disappoint. With only three ingredients, six if you count the chocolate shell and shredded coconut, these BBC popsicles are simple to prepare, inexpensive to make, and the coolest way to bring some booze to your beach parties from here on out. To make your own BBC popsicles, simply combine 1/2 cup of Bailey’s Irish Cream with 1 cup of cream of coconut and 2 large bananas in a blender. Puree until smooth and pour the mixture into a popsicle mold. I use this one at home, but you can check out my post here for some ideas on how to make popsicles if you don’t have a mold.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

Once the pops are frozen solid, you have the option of dipping them in chocolate. Simply melt together some bittersweet chocolate and coconut oil, stirring until glossy and smooth. Dip the unmolded BBC popsicles into the chocolate mixture and sprinkle on some toasted coconut, if you’re into that kind of thing. Allow them to firm back up in the freezer or feel free to dive right in! The chocolate shell can soften the popsicle, so just know you’re in for a mess if you opt to eat them right away.

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

The booze in these BBC popsicles is 100% necessary, but be sure to get your measurements right. Alcohol doesn’t freeze so if you add too much booze or not enough banana and coconut, you may wind up with mushy pops on your hands. The chocolate shell is completely optional, but I think it certainly makes them a little more festive.

I’m leaving you all a list with our favorite things to eat and do in St. Barth’s. If you plan to head that way any time soon, please consider these a must. If I ever make my way to St. Barth’s again, I can promise you I’ll find a BBC. In the meantime, what are your favorite beach drinks? Are there any Caribbean locations I need to add to my bucket list?

BBC Popsicle Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

Where We Stayed in St. Barth’s:

Hotel Le Toiny

Eden Rock 

Where We Ate in St. Barth’s:

Bonito

Our favorite meal in St. Barth’s. Beautiful view and terrific food in the heart of Gustavia.

Tamarin

Beautiful garden dining in this open air restaurant. Fresh seafood and terrific wines.

Orega

French-Japanese fusion at this Gustavia restaurant. Excellent sashimi and sushi rolls!

Cabane De L’Isle

Beachside dining at Cheval Blanc Resort. We had our best cocktails at this restaurant which also offered a deliciously eclectic menu.

Maya’s To Go

Perfect grab-and-go meals for beach picnics.

25 Quarter

The best bar we happened upon. The widest selection of bourbons on the island and terrific cocktails to match. 

Boulangerie Choisy

Lunch, coffee, and french pastries. A must stop.

Hotel Le Toiny

We were happy to dine at our hotel for dinner one evening. Quiet, romantic, private, delicious.

What We Did in St. Barth’s

Snorkle and sunbathe at Gouverneur Beach

Hike to Columbier Beach

People watch on St. Jean Beach

Sunday Brunch Party at Nikki Beach

Shop in St. Jean

Shop in Gustavia

 

If you like these BBC Popsicles, be sure to check out:

Roasted Strawberry and Buttermilk Popsicles 

Roasted Strawberry and Buttermilk Popsicles Recipe by The Wood and Spoon Blog. A simple, summer, frozen dessert made of sweet and rich roasted strawberries and tangy buttermilk cream. These fruit popsicles are simple, make ahead, and a great dessert for outdoor parties and events. Learn about making popsicles without a popsicle mold too!

Vegan Coconut Lime Ice Cream Pie

vegan coconut lime ice cream pie This is a vegan coconut ice cream recipe made in a machine with lime zest and sweetened with sugar. It's frozen inside a press-in graham cracker crust and the whole thing is topped with a strawberry lime compote. This pie is refreshing and delicious, perfect for the special diet vegan/ vegetarian friends in your life. Find the recipe for this berry lime icebox pie on thewoodandspoon.com

Banana Coconut Chocolate Cream Pie

Banana Coconut Chocolate Cream Pie Recipe by The Wood and Spoon Blog by Kate Wood. This is a buttery, flaky pie crust filled with a cream filling of coconut cream, banana, and chocolate. This is a southern style pie with different custard fillings made from whole eggs and yolks. Add sweetened flaked or grated coconut and semisweet or bittersweet chocolate chips / bar and sliced bananas for this layered pie! Read about how to make it on thewoodandspoon.com

 

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BBC Popsicles

BBC Popsicles Recipe by The Wood and Spoon Blog by kate Wood. This is a boozy, creamy popsicle made from Bailey's Irish cream, bananas, and cream of coconut. This frozen dessert take on the tropical beach drink is the perfect summer poptail. Boozy desserts have never been so fun and easy to make! Dip the popsicle in a magic chocolate shell and toasted coconut for a festive pretty take on these popsicles. Find the recipe and how to make homemade popsicles on thewoodandspoon.com

A dessert take on the popular beach cocktail, these BBC popsicles are sweet and creamy, made from Bailey’s, banana, and coconut. The whole thing is dipped in a chocolate shell and sprinkled with toasted coconut. 

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 360
  • Total Time: 6 hours 5 minutes
  • Yield: 10 1x
Scale

Ingredients

For the popsicles:

  • 2 large bananas (about 280 gm total once peeled)
  • ½ cup (120 mL) Bailey’s Irish Cream Liquor
  • 1 cup (240 mL) cream of coconut
  • ½ cup (120 mL) water

For the chocolate shell:

  • ½ cup (90 gm) bittersweet chocolate chips
  • 2 tablespoons coconut oil
  • ¼ cup toasted coconut, if desired

Instructions

  1. Combine all of the popsicle ingredients in a blender or food processor and blend until smooth. Divide the mixture among 10 popsicles molds (see notes), insert the popsicles sticks, and freeze until solid for at least 6 hours but preferably overnight.
  2. Once frozen solid, remove the popsicles from the molds and place on a sheet of parchment paper in the freezer while you prepare the chocolate shell.
  3. Combine the chocolate chips and coconut oil in a microwave safe bowl and microwave in 20 second bursts, stirring thoroughly after each round until smooth. Once smooth, allow to cool about 5 minutes. Then, dip each popsicle in the chocolate shell and sprinkle with the toasted coconut. Place back in the freezer to freeze solid or enjoy immediately.

Notes

  • I use a popsicle mold that makes 10-2.5 ounces popsicles. Your yield will change if you make smaller or larger popsicles. The preparation and ingredients will remain the same.
  • The alcohol in these popsicles will cause them to melt faster than some popsicles. Be sure to keep them frozen until you’re ready to enjoy them.
  • If you are unable to find large bananas, use a few smaller ones. Total weight of the edible portion should be 280 gm.
  • The chocolate shell is entirely optional. For a quick boozy treat, just skip the shell.

Samoa Ice Cream

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

In our house, summer shows up with a bang, and for a few months, our days are changed. We plan our weekdays around sidewalk chalk and our weekends around trips to the lake. Afternoons are spent in wet bathing suits and bare feet, and the smells of charcoal fires and fresh cut grass abound. Even our freezer changes, filling up with blueberries that we’ve picked, fish that we’ve caught, and frozen treats like the Samoa ice cream that I’m sharing with you all today.

Summertime comes every year at no surprise, yet I’m always taken back by how much I’ve missed it. By how good it feels to thaw my bones. Sure, in a few weeks, I’ll beg for an autumn breeze. I’ll wish away the heat and the sweat. I’ll long for chunky sweaters and curse my jean shorts for forcing me to shave my legs one more time. But for now, I’ll enjoy the glow. I’ll take in all the barbecues and salty-skinned babies and Jimmy Buffet sounds that these days have to offer, because I know we need this season. Our family needs the lazy, chill pace that summer calls for.

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

I’m sure your days may look different. Maybe you’re traveling abroad or camping. Maybe you’re stuck inside the four walls of an office. Maybe you’re home-bound with a new baby or spending your hours studying for summer school courses and exams. Wherever you find yourself this summer, I hope that you’ll spend a few moments taking it in. Do something worth writing home about, even if that something is nothing at all. And if you find yourself unsure of what to make of your time, consider making ice cream. Specifically, this no-churn Samoa ice cream. 

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

The idea of this ice cream came from a lone box of Girl Scout Cookies that Brett had stashed in the freezer. For weeks, he would pass over slices of cake and cups of homemade butterscotch pudding for one or two frozen cookies. Infuriating. I was not going to let my desserts, the product of my blood, sweat, and tears be passed over for some pre-packaged, commercially-prepared snacks.

Ok, ok, that’s being dramatic, I know. Girl Scout cookies are the best. I’m sorry for even bringing it up. But still. I was determined to win him over with Girl Scout Cookie inspired ice cream. And so Samoa ice cream was born.

This ice cream is one of those super Kate-ish type recipes where you can make this as from-scratch or as semi-homemade as you want. I love doing it the long, homemade way, but I totally get that not every one of you feels that way. So, to make things simple, I’m going to break this recipe down for you so that you can do you. You can make this however ya please, cool?

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

To prepare this Samoa ice cream, we start by making a no-churn coconut base. Like all no-churn ice cream, this starts with a little whipped cream, but here, we amp up the coconutty flavor by trading out the sweetened condensed milk for a can of cream of coconut. Sidenote: this is not the same thing as coconut cream. This is not the same thing as coconut milk. This is cream of coconut, okay? Don’t make the mistake of buying the wrong thing. I use this brand, but you can use whichever kind works best for you.

Next, we add in a few mix-ins. True to the Girl Scout cookie, I added toasted coconut flakes and crumbled store-bought shortbread cookies. Once all of that is folded in with the coconut ice cream base, we layer in a few more toppings- salted caramel and chocolate fudge sauce. Here, you can sub in some high quality store-bought varieties if you please, but in case you’re wondering, I make this caramel and this fudge sauce. This ice cream won’t use the entire yield of those two recipes, so now you have a little bit of caramel and fudge to store in your fridge for a rainy day. Lucky you! Might I suggest using your caramel to make this chocolate caramel crumble cake or this salty caramel peanut butter pie?

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

Once completed, this Samoa ice cream is a no-churn coconut ice cream filled with shards of toasted coconut, swirls of salty caramel and rich chocolate fudge sauce, and crunchy bits of shortbread cookies. After a brief stint in the freezer to firm up, the ice cream is sweet, salty, and altogether a flavorful, frozen experience that is deeply reminiscent of the Girl Scout cookies we all know and love. This is a brilliant way to celebrate those campfire treats and to savor that baked flavor even through the warmest of months. And since you’re dying to know, I’ll tell you that Brett tried the ice cream, loved it, and then promptly continued eating the original cookies from the freezer. Men. Am I right?

When planning out your summer months, I hope you’ll carve out space to make and enjoy this Samoa ice cream. Nothing says summer like an ice cream cone, and once you try one filled with this frozen dream, I think you’ll agree. Happy summer to you all and much love from our family to yours. Cheers!

Samoa Ice Cream Recipe by the Wood and Spoon Blog. This is an easy, no churn coconut ice cream filled with toasted shredded coconut flakes, shortbread cookie crumbs, salted caramel and gooey hot fudge sauce. You can make this Girl Scout Cookie inspired ice cream without any ice cream maker! Just a little whipped cream and a few make ahead toppings create a simple no-churn ice cream that will remind everyone of the Samoa cookie/ tagalong cookie. Find the quick summer ice cream cone recipe and tutorial at thewoodandspoon.com / woodandspoon.com .

If you like this Samoa ice cream, considering trying:

Mint Brownie Ice Cream Cake

Mint Brownie Ice Cream Cake

No-Churn Cherry Chip Ice Cream

No Churn Cherry Chip Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

no-churn mocha brownie fudge ice cream

Apple Crisp Ice Cream

No-Churn Salted Honey Almond Ice Cream

No Churn Honey Salted Almond Ice Cream

Vegan Coconut Lime Ice Cream Pie

Vegan Coconut Lime Ice Cream Pie

Oatmeal Cookie Chunk Ice Cream

Oatmeal Cookie Chunk Ice Cream

 

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Samoa Ice Cream

This Samoa ice cream is a no-churn coconut ice cream filled with toasted coconut, swirls of caramel and fudge sauce, and bits of shortbread cookies.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
Scale

Ingredients

  • 2 cups (240 mL) heavy whipping cream
  • 115 ounce can cream of coconut (not coconut milk)
  • 1 cup (85 gm) unsweetened shredded coconut, toasted (see notes)
  • 1 cup (120 gm) crumbled shortbread cookies (see notes)
  • 1/3 (80 mL) cup prepared salted caramel, slightly warmed for drizzling (see notes)
  • ¼ cup (60 mL) prepared chocolate fudge sauce, slightly warm for drizzling (see notes)

Instructions

To prepare the ice cream

  1. In the bowl of a stand mixer or in a large mixing bowl, beat the whipping cream on low speed until it becomes frothy. Increase the speed to high and beat until stiff peaks form. Once whipped, fold in the cream of coconut until well combined. (Sidenote: If the cream of coconut has large solid clumps in it when you open the can, you can immerse most of the can in a bowl of hot water and then stir it vigorously until the clumps melt.) Fold in the crumbled shortbread cookies and coconut.
  2. Spread about ¼ of the ice cream mixture into a large, quart sized freezer safe container (I use a metal loaf pan). Drizzle in ¼ of the caramel and fudge sauce and then swirl it in slightly by dragging a butter knife or spoon through the ice cream mixture a time or two. Repeat this process 3 times until all of the ice cream, caramel, and fudge sauce has been used. Cover with plastic wrap or foil and allow to set up in the freezer until frozen, about 6 hours or overnight. Ice cream will keep in the freezer if covered for about 2 weeks.

Notes

  • To toast shredded coconut, spread coconut out on a baking sheet and cook in a 350 degree oven, tossing occasionally, until golden brown. This will take anywhere from 5-10 minutes depending on the oven. Do not let burn. Once toasted, remove from pan to cool.
  • I used Girl Scout shortbread cookies, but you can use any brand (or even homemade!) vanilla shortbread. In a pinch, vanilla wafers would work as well.
  • I keep a jar of caramel sauce in my fridge to add to recipes like this. I prefer Bobby Flay’s recipe for salted caramel (see blog post for link), but any variety of caramel sauce that you enjoy eating would be fine here.

Homemade Chocolates

Homemade Chocolates Recipe by The Wood and Spoon Blog by Kate Wood. Learn how to make homemade chocolate in little wax candy cup wrappers. Kentucky bourbon balls topped with chopped pecans, peanut butter cups, and almond joy candies. These candies make a great gift or dessert for the chocolate lover in your life or valentine. Make these ahead and freeze. Simple way to make chocolate candy at home that taste like Reese's and mars candy and bourbon Balls. Find the recipe for making these chocolates in mini muffin tin on thewoodandspoon.com

This is a public service announcement to the men of the world. Listen closely, boys, because I’m only going to remind you of this one time. Are you ready? Here it goes:

Next Tuesday, February 14th, is Valentine’s Day. DO. NOT. BLOW IT.

Homemade ChocolatesHomemade Chocolates

Back in high school, performance on Valentine’s Day was everything. Giant teddy bear? Check. Heart shaped balloons and bouquets of carnations? Check, check. Brian McKnight/ KC and JoJo mix tapes and folded loves notes  shoved through the vent of your locker? Might as well be the boyfriend starter kit.

Once you get to college, things escalate a bit. Dinner dates, rose bouquets, and jewelry are the new gifting norms, although, if you can land a guy who opts for concert tickets and cooking classes, YOU ARE WINNING AT EVERYTHING.

Unfortunately, after college and into adulthood, Valentine’s Day loses a bit of its luster. Babysitters are impossible to book, restaurants are too crowded, and somehow, husbands think items like dustbusters and  shower curtain liners qualify as legitimate gift options (they don’t, BTW). It’s no wonder that people get fed up with Valentine’s Day. What’s there to love about overpriced retail gimmicks and packing into movie theaters with a bunch of hormonal, sweaty-palmed middle schoolers whose moms think they’re watching the newest Pixar film with their “friends” (they’re not, BTW). 

Homemade ChocolatesHomemade Chocolates

Guys, I’m going to break it down for you as plainly as I can. Please, let me make it simple for you. Are you ready? 

EVERY GIRL LIKES VALENTINE’S DAY. 

Yep. You heard me right. That includes your girlfriend who boycotts Hallmark and laughs at the nervous kid wearing a tie and sport coat to his first date. It includes your wife who claims flowers are a waste of money, but gives you the silent treatment when you come home empty handed. And it evens includes the gal who begs you not to give her a gift and says you celebrate her love every other day of the year. No matter what they tell you, every woman wants a gesture of love on Valentine’s Day, and I know this will come as a shock to you husbands out there, but it almost always has nothing to do with… *cough* you know what. (Literally, the brains of guys everywhere are spontaneously combusting right now.) 

Homemade ChocolatesHomemade Chocolates

You know what we want? We want chocolate. And not just any average heart-shaped, store bought, golden box of chocolates. We want delicious, melt in your mouth homemade chocolates, made by the sweat of your brow and at the expense of your time spent with a remote in your hand. Specifically, we want these bourbon pecan, peanut butter cup, and coconut almond chocolates. There. Now you know. So let’s get to it.

These homemade chocolates are no bake and are made with just a few basic store bought ingredients. I decided to include a few variations of homemade chocolates so that there’s an option for almost everyone, but primarily so that the overachiever boyfriends can impress their ladies with an assortment of all three. But girls, don’t be afraid to get in there and make these for your man too! If he’s got a sweet tooth like mine does, just a few of these beauties will go a long way and he will be grateful you passed on the conversation hearts and sappy card.

Homemade Chocolates

First up is bourbon pecan. If you’ve ever had the Southern treat of “Bourbon Balls,” you can expect something quite similar here. With a dark chocolate shell, these little bourbon pecan homemade chocolates are filled with powdered sugar, toasted pecans, and premium booze. These are perfect for the bourbon lover in your life, or someone who loves their desserts extra dark and extra sweet. 

Homemade ChocolatesHomemade Chocolates

Peanut butter cups take homemade chocolates to the next level. Everyone loves the store-bought variety of peanut butter cups, but have you ever had one literally melt upon impact with your mouth? Prepare for that here. These peanut butter cups are RICH, filled with a fluffy peanut butter cream filling and coated with smooth milk chocolate. A crowd favorite, if you’re ever in doubt, just go in this direction.

Homemade ChocolatesHomemade Chocolates

Finally, my favorite of these homemade chocolates, the coconut almond chocolate. Filled with sweetened coconut and a little extra sugar, these little friends are coated in a milk chocolate blend and topped with a single toasted almond. Anyone who knows anything about candy will know what a treat they’re in for when they spy these little friends. For a nut-free option, leave off the almond and top with a few flakes of toasted coconut or a sprinkle of sea salt. Perfection!

These homemade chocolates require some special equipment like a mini muffin tin and little waxed paper cups for the candies, but the assembly is quite simple. In a pinch, you can used paper mini muffin liners, although, beware that some stickage can happen. And if you’re not a fan of dark or milk chocolate, feel free to swap up the top used in the recipes! I like each chocolate as the recipe is written, but certainly you can switch it up if desired.Homemade ChocolatesHomemade ChocolatesAny man friend that takes the time to muster these up for his lady is worth his weight in gold chocolate and has certainly outdone himself on Valentine’s Day. You should give these homemade chocolates a try for your significant other, friends, co-workers, or secret admirer- they’re sure to overflow with heart eyes and appreciation. Ladies, if you’re reading this thinking, “Yes! I want my man friend to make me homemade chocolates,” just do like I do and copy the link to this post in an email to him. Yes, I know, it’s not too subtle, but if you ask me, you can’t ever be too obvious.

On the off chance that your special someone doesn’t like chocolate, let me encourage you to just let them know they’re loved in a special way. You probably already know what types of things make their heart skip a beat, so I’d challenge you to go the extra mile to make someone feel like a million bucks next Tuesday. Happy weekend, Happy Valentine’s Day, Happy #monthofchocolate,  and as always, cheers to you!

 

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Bourbon Pecan Chocolates

Homemade Chocolates Recipe by The Wood and Spoon Blog by Kate Wood. Learn how to make homemade chocolate in little wax candy cup wrappers. Kentucky bourbon balls topped with chopped pecans, peanut butter cups, and almond joy candies. These candies make a great gift or dessert for the chocolate lover in your life or valentine. Make these ahead and freeze. Simple way to make chocolate candy at home that taste like Reese's and mars candy and bourbon Balls. Find the recipe for making these chocolates in mini muffin tin on thewoodandspoon.com

These homemade chocolates includes peanut butter cups, bourbon pecan candy balls, and coconut almond candies. No bake, easy to assemble, simple gift option!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Yield: 28 1x
Scale

Ingredients

  • 1 cup bittersweet chocolate
  • 1 cup semisweet chocolate chips
  • 2 tablespoons shortening
  • 2 tablespoons unsalted butter, softened
  • 11/2 cups powdered sugar
  • 11/2 tablespoons bourbon
  • ½ cup pecans, finely chopped, divided

Instructions

  1. In a double boiler or heat proof bowl set over a pot of simmering water on medium-low heat, melt the chocolate chips and shortening together. Stir frequently to ensure that the chocolate does not get too hot. If you allow the chocolate to become too hot, it could seize up, so be sure to keep the water on medium-low heat. Once melted, set off to the side while you prepare your filling.
  2. In the meantime, cream together the butter, powdered sugar, and bourbon in a medium sized bowl. Once fluffy and smooth, stir in ¼ cup of pecans. Set in the fridge to chill briefly.
  3. Line a mini muffin pan with waxed paper candy cups. Fill a plastic sandwich bag (or a piping bag fitted with a small round tip) with approximately half of the melted chocolate and snip the tip of it off, being sure to not cut too large of a hole or allow all of the chocolate to drip out immediately. Squeeze 1 teaspoon of chocolate in to the bottom of each of the paper candy cups and then set the plastic bag aside. Use a small instrument (I use a small clean paint brush or the end of a chopstick) to paint the chocolate up the sides of the paper candy cup, coating up at least half of the height of the paper. This prevents the filling from showing out the sides of the chocolate once the candies are assembled. If you don’t care if the filling shows, you can skip this step. Once covered, place the pan in the fridge or freezer to chill for about 5 minutes.
  4. Once firmed up, scoop teaspoon sized rounds of the bourbon pecan filling into the bottom of each cup. You can lightly wet your finger and gently smooth out the top of the filling to make a flatter mound.
  5. Add more chocolate to your plastic bag and then top the filling with an additional teaspoon of chocolate. Use your paint brush to smooth out the chocolate and cover the filling completely, and then gently rap your pan on the counter to smooth and settle all three layers of the candy. Sprinkle the tops with the remaining pecans. Allow them to rest in the mini muffin tin in the fridge or freezer for at least 30 minutes. Store candies in the fridge for up to two weeks. The candies may form a white film on the chocolate if stored at room temperature for extended periods of time.

 

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Peanut Butter Cups

Homemade Chocolates Recipe by The Wood and Spoon Blog by Kate Wood. Learn how to make homemade chocolate in little wax candy cup wrappers. Kentucky bourbon balls topped with chopped pecans, peanut butter cups, and almond joy candies. These candies make a great gift or dessert for the chocolate lover in your life or valentine. Make these ahead and freeze. Simple way to make chocolate candy at home that taste like Reese's and mars candy and bourbon Balls. Find the recipe for making these chocolates in mini muffin tin on thewoodandspoon.com

These homemade chocolates includes peanut butter cups, bourbon pecan candy balls, and coconut almond candies. No bake, easy to assemble, simple gift option!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Yield: 24 1x
Scale

Ingredients

  • 11/2 cups milk chocolate chips
  • ¾ cup semisweet chocolate chips
  • 11/2 tablespoons shortening
  • ½ cup peanut butter
  • 1 tablespoon unsalted butter, softened
  • pinch of salt
  • ½ cup powdered sugar

Instructions

  1. In a double boiler or heat proof bowl set over a pot of simmering water on medium-low heat, melt the chocolate chips and shortening together. Stir frequently to ensure that the chocolate does not get too hot. If you allow the chocolate to become too hot, it could seize up, so be sure to keep the water on medium-low heat. Once melted, set off to the side while you prepare your filling.
  2. In the meantime, cream together the peanut butter and butter in a medium sized bowl. Add the salt and powdered sugar and continue to beat until smooth and fluffy. Set in the fridge to chill briefly.
  3. Line a mini muffin pan with waxed paper candy cups. Fill a plastic sandwich bag (or a piping bag fitted with a small round tip) with approximately half of the melted chocolate and snip the tip of it off, being sure to not cut too large of a hole or allow all of the chocolate to drip out immediately. Squeeze 1 teaspoon of chocolate in to the bottom of each of the 24 paper candy cups and then set the plastic bag aside. Use a small instrument (I use a small clean paint brush or the end of a chopstick) to paint the chocolate up the sides of the paper candy cup, coating up at least half of the height of the paper. This prevents the filling from showing out the sides of the chocolate once the candies are assembled. If you don’t care if the filling shows, you can skip this step. Once covered, place the pan in the fridge or freezer to chill for about 5 minutes.
  4. Once firmed up, scoop teaspoon sized rounds of the peanut butter filling into the bottom of each cup. You can lightly wet your finger and gently smooth out the top of the peanut butter to make a flatter mound of filling.
  5. Add more chocolate to your plastic bag and then top each peanut butter mound with an additional teaspoon of chocolate. Use your paint brush to smooth out the chocolate and cover the peanut butter completely, and then gently rap your pan on the counter to smooth and settle all three layers of the candy. Allow them to rest in the mini muffin tin in the fridge or freezer for at least 30 minutes. Store candies in the fridge for up to two weeks. The candies may form a white film on the chocolate if stored at room temperature for extended periods of time.

 

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Almond Coconut Chocolates

Homemade Chocolates Recipe by The Wood and Spoon Blog by Kate Wood. Learn how to make homemade chocolate in little wax candy cup wrappers. Kentucky bourbon balls topped with chopped pecans, peanut butter cups, and almond joy candies. These candies make a great gift or dessert for the chocolate lover in your life or valentine. Make these ahead and freeze. Simple way to make chocolate candy at home that taste like Reese's and mars candy and bourbon Balls. Find the recipe for making these chocolates in mini muffin tin on thewoodandspoon.com

These homemade chocolates includes peanut butter cups, bourbon pecan candy balls, and coconut almond candies. No bake, easy to assemble, simple gift option!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Yield: 30 1x
Scale

Ingredients

  • 2 cups milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 2 tablespoons shortening
  • 11/2 tablespoons melted butter
  • 11/2 cups shredded sweetened coconut
  • 3 tablespoons corn syrup
  • ¾ cup powdered sugar
  • 30 whole almonds, toasted

Instructions

  1. In a double boiler or heat proof bowl set over a pot of simmering water on medium-low heat, melt the chocolate chips and shortening together. Stir frequently to ensure that the chocolate does not get too hot. If you allow the chocolate to become too hot, it could seize up, so be sure to keep the water on medium-low heat. Once melted, set off to the side while you prepare your filling.
  2. In the meantime, beat together the butter, coconut, corn syrup, and powdered sugar in a medium sized bowl. If you wish for a smoother, less clumpy filling, feel free to whiz the mixture in a food chopped briefly. Set the filling in the fridge to chill briefly.
  3. Line a mini muffin pan with waxed paper candy cups. Fill a plastic sandwich bag (or a piping bag fitted with a small round tip) with approximately half of the melted chocolate and snip the tip of it off, being sure to not cut too large of a hole or allow all of the chocolate to drip out immediately. Squeeze 1 teaspoon of chocolate in to the bottom of each of the paper candy cups and then set the plastic bag aside. Use a small instrument (I use a small clean paint brush or the end of a chopstick) to paint the chocolate up the sides of the paper candy cup, coating up at least half of the height of the paper. This prevents the filling from showing out the sides of the chocolate once the candies are assembled. If you don’t care if the filling shows, you can skip this step. Once covered, place the pan in the fridge or freezer to chill for about 5 minutes.
  4. Once firmed up, scoop teaspoon sized rounds of the filling into the bottom of each cup. I like to roll teaspoon sized balls in the palm of my hand and then flatten slightly to make flat round disks that fit inside the paper liners.
  5. Add more chocolate to your plastic bag and then top the filling with an additional teaspoon of chocolate. Use your paint brush to smooth out the chocolate and cover the filling completely, and then gently rap your pan on the counter to smooth and settle all three layers of the candy. Place a single toasted almond on top of each candy. Allow them to rest in the mini muffin tin in the fridge or freezer for at least 30 minutes. Store candies in the fridge for up to two weeks. The candies may form a white film on the chocolate if stored at room temperature for extended periods of time.