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It's about coconut today. Perhaps I shouldn't even be writing about this nut as it's very high in fat and is one of a few nuts that contain mostly saturated fat rather than unsaturated fat, making it off limits for many people on low-fat, low cholesterol diets. However, it does provide calcium, iron, magnesium, phosphorus, potassium and small amounts of B-complex vitamins.

My thoughts on eating coconut because of a restricted diet is this -- a small amount of coconut, for a treat, probably won't hurt you. It isn't like you're going to eat a cup full of flaked coconut at a sitting. Well, you decide whether or not you should make any of these recipes.

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LAYERED COCONUT PECAN DESSERT

1-1/2 c. graham cracker crumbs (about 12 rectangles)

2/3 c. chopped pecans, divided

1/2 c. (1 stick) butter or margarine, melted

1/4 c. sugar

1-8 oz. package cream cheese, softened

3-1/2 c. cold milk

2 small packages (4-serving size) vanilla instant pudding mix

1-1/3 c. flaked coconut

1-8 oz. container whipped topping, thawed

In a bowl, mix crumbs, 1/3 c. of the pecans, butter and sugar; mixing well. Press into a 9x13-inch pan. Refrigerate until ready to fill.

In a large bowl, beat cream cheese on low until smooth. Gradually beat in 1/2 c. of the milk. Add rest of milk and pudding mix. Beat on low speed about 2 minutes or until well blended. Stir in one cup of the coconut.

Pour immediately over crust. Let sit 10 minutes. Drop "blobs" of whipped topping over pudding. Carefully spread with the back of a spoon. Refrigerate 2 hours or until set.

Combine rest of coconut and pecans and sprinkle over top of topping. Store any leftovers in the fridge. Makes 12-15 servings. If you shouldn't be eating this, have a really skinny piece just to try it or don't have any as you might want more.

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COCONUT OATMEAL COOKIES

1 c. flour

1/2 t. baking powder

1/2 t. salt

1/2 t. baking soda

1/2 c. butter or margarine (not spread)

1/2 c. white sugar

1/2 c. packed brown sugar

1 egg

1 t. vanilla

1/2 c. quick oats

1 c. flaked coconut

In a large bowl, combine flour, baking powder, salt and baking soda; set aside.

In another bowl, cream butter. Gradually add sugars; beating until light and fluffy. Beat in egg and vanilla; beating well. Add flour mixture (one-fourth at a time), beating just until smooth after each addition. Stir in oats and coconut.

Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 9-12 minutes or until golden brown. Watch closely after 9 minutes. Makes 4 dozen.

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COCONUT CARROT CAKE

2 c. flour

2-1/2 t. baking soda

2 t. cinnamon

1 t. salt

1 c. canola or vegetable oil

2 c. sugar

3 eggs

1-8 oz. can crushed pineapple, not drained

2 c. shredded carrots

1-1/3 c. flaked coconut

1/2 c. chopped walnuts or pecans

In a medium bowl, combine first four ingredients.

In a large mixing bowl, combine oil, sugar and eggs; beat well. Add flour mixture; beat until smooth. Add rest of ingredients; mix well.

Pour into 9x13-inch baking pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Frost with coconut cream frosting.

COCONUT CREAM

FROSTING

1 c. flaked coconut, divided

1-3 oz. package cream cheese, softened

1/4 c. butter, softened

3 c. sifted powdered sugar

1 T. milk

1/2 t. vanilla

In a large bowl, cream butter and cream cheese. Slowly add powdered sugar, milk and vanilla until smooth. Mix in half of the coconut. Spread over cooled cake. Sprinkle with rest of coconut.

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Thought for today: One is often sorry for saying a harsh word, but will never regret saying a kind one.

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