Who has some good recipes to make with fresh coconut flesh, that is, the white part inside the coconut?

Homemade Coconut Bon Bons

One stick of butter (real butter works better because of its texture. Margarine has so much water in it.)

One cup (or more if needed) of confectioners sugar

A cup or more of coconut

Maraschino cherries - drain them and dry them on a piece of paper towel. Cut them into fourths.

Use a stick of butter that is warm and soft. Cream the confectioners sugar in it. When it is all blended together and creamy, add a small amount of coconut and blend together again. The amount of coconut inside the bon bons is up to you. The texture should be stiff enough for you to pinch off and roll pieces the size of a small walnut without it sticking to your hands. If it is too sticky, add a little more confectioners sugar at a time until it is just right. When you have rolled a ball, pour the rest of the coconut into a dish and roll the bon bon in it until coconut sticks all over it. Place in a pretty dish and make a small indentation in the top of the bon bon. Place one-fourth of a maraschino cherry in the indentation.

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Fresh Coconut Cake

3 C. Cake Flour

3 Eggs

3 t. Baking Powder

1 t. Vanilla

3/4 t. Salt

1/8 t. Almond Extract

3/4 C. Butter

1 C. Coconut Milk

2 C. Sugar

Preheat oven to 350 degrees.

Butter and line with wax paper three, 8-inch cake pans.

Sift flour, baking powder, and salt. Cream butter, sugar until light and fluffy.

Add eggs one at a time beating well after each addition.

Divide batter between the three baking pans.

Bake 25 minutes or until brown and cake begins to pull away from the sides of the pan. Frost with cream frosting.

Cream Frosting

1/4 C. Butter

2 T. Cream

3 1/2 C. Powdered Sugar

1 t. Vanilla

1/4 t. Salt

3 C. Grated Cocount

Cream butter, powdered sugar, and salt.

Add cream, vanilla, and grated coconut.

Spread between layers and on sides and top of fresh coconut cake.

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Sweet Coconut Pudding

9 C. Fresh Grated Coconut

Coconut Water plus Water to make a total of 3 C.

1/2 C plus 1 T. Cornstarch

1/3 C. Sugar

Bring water to a boil. Mix with grated coconut meat. Let sit at least 15 minutes. Squeeze out coconut milk in cheese cloth or jelly bag until you have 4 1/2 C. liquid. Mix cornstarch with sugar and add coconut milk to make a smooth paste, stirring constantly. Continue cooking until mixture thickens. Pour into greased 8-inch square pan and cool. Cut into 2 inch squares.