grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

thai chicken satay

Ingredients

• Servings: 4
• 1/2 cup canned coconut milk
• 1 1/2 teaspoons ground coriander
• 1 teaspoon yellow curry powder
• 1 teaspoon fish sauce
• 1/2 teaspoon chili oil
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped unsalted peanuts
• 12 wooden skewers, soaked in water for 15 minutes
• 1 cup prepared thai peanut sauce

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. add the chicken breast strips, and stir to coat. cover, and refrigerate for at least 30 minutes, and up to 2 hours.
• preheat an indoor or outdoor grill for high heat. thread the chicken strips skewers. discard marinade.
• grill chicken for 2 to 3 minutes per side, until no longer pink. time will depend on how thick your strips are. transfer to a serving plate, and garnish with cilantro and peanuts. serve with peanut sauce for dipping.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Slow Cooker Butter Chicken

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1 tablespoon curry paste
• 2 teaspoons tandoori masala
• 1 teaspoon garam masala
• 1 (6 ounce) can tomato paste
• 15 green cardamom pods
• 1 cup low-fat plain yogurt
• 1 (14 ounce) can coconut milk
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 30 mins


• melt the butter and vegetable oil in a large skillet over medium heat. stir in the chicken, onion, and garlic. cook and stir until the onion has softened and turned translucent, about 10 minutes. stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. season to taste with salt.
• cook on high 4 to 6 hours, or on low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. remove and discard the cardamom pods before serving.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

No-bake Choco Bar

Ingredients

• Servings: 20
• 1 cup peanut butter
• 1/2 cup honey
• 1/4 cup coconut oil
• 2 cups oats
• 1 1/4 cups dark chocolate chips
• 1 cup shredded coconut (optional)
• 1/2 cup walnuts
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins


• stir peanut butter, honey, and coconut oil together in a saucepan over medium-low heat until melted and smooth. remove pan from heat and add oats, chocolate chips, coconut, walnuts, and vanilla extract to the peanut butter mixture; stir to coat.
• spread the mixture into a 13x9-inch baking dish; refrigerate until set, at least 30 minutes. cut into 20 bars.

caribbean couscous

Ingredients

• Servings: 4
• 1/2 cup chopped pecans
• 2 tablespoons oil
• 1 (4 ounce) can mushrooms, drained and liquid reserved
• 1 large sweet potato, peeled and grated
• 1 1/2 cups vegetable stock
• 1 orange, zested and juiced
• 2 green onions, sliced
• 1/4 jalapeno pepper, seeded and chopped
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground cumin
• 1 pinch ground allspice
• 3/4 cup couscous
• 1/3 cup chopped dried mixed fruit
• 1/4 cup shredded coconut
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). spread pecans a baking sheet.
• bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. remove from oven and set aside to cool.
• heat oil and mushroom liquid together in a large skillet over low heat. cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
• remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. fold pecans and cilantro into couscous mixture.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Brazilian-style Moist Coconut Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 3 egg whites
• 2 1/2 cups white sugar
• 3 egg yolks
• 1 cup orange juice
• 1 3/4 cups milk
• 1 (14 ounce) can coconut milk
• 1 (14 ounce) can sweetened condensed milk
• 1 cup flaked coconut

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 4 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch pan. sift together flour and baking powder.
• beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. pour batter into the prepared pan.
• bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
• when the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. in a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. chill cake in the refrigerator until cold, about 3 hours.

mild coconut tofu curry

Ingredients

• Servings: 4
• 4 slices fresh ginger root
• 4 cloves garlic, minced
• 1/4 cup cashews
• 2 stalks lemon grass, chopped
• 2 onions, sliced
• 3 tablespoons olive oil
• 1 dash crushed red pepper flakes
• 2 tablespoons curry powder
• 2 1/2 cups cubed firm tofu
• 1 (14 ounce) can coconut milk
• 14 fluid ounces water
• 2 medium potatoes, peeled and cubed
• 2 teaspoons salt
• 1 tablespoon white sugar

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
• heat olive oil in a medium wok over low heat. stir in the blended mixture and red pepper flakes. gradually mix in the curry powder.
• place tofu in the wok, and cook until heated through. mix in the coconut milk, water, and potatoes. bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. season with salt and sugar.

Cherry-chocolate Macaroon Pie

Ingredients

• Servings: 1
• 1 (21 ounce) can lucky leaf® regular or premium cherry pie filling
• crust:
• 1 (9 inch) chocolate cookie pie crust
• filling:
• 1 3/4 cups flaked coconut
• 1/2 cup semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup semi-sweet chocolate chips
• additional semi-sweet chocolate chips

Recipe

• preheat oven to 350 degrees f.
• in bottom of chocolate pie crust, layer 1 3/4 cups coconut and 1/2 cup chocolate chips.
• pour 1 cup sweetened condensed milk over chips and coconut; reserve remaining condensed milk. bake 18 to 22 minutes until top is very lightly browned. remove from oven; cool.
• meanwhile, in small saucepan, stir together remaining sweetened condensed milk and 1/2 cup chocolate chips. heat 2 to 3 minutes over medium-low heat until chips are melted and mixture is smooth.
• pour melted chocolate over cooled coconut filling. let sit 10 minutes.
• spoon lucky leaf cherry pie filling over chocolate/coconut filling. garnish with extra chocolate chips and coconut flakes if desired. chill before serving.

green curry thai for kings

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 3 shallots, finely chopped
• 3 cloves garlic, sliced
• 1 tablespoon finely chopped fresh ginger
• 1 1/2 tablespoons green curry paste
• 1 pound skinless, boneless chicken breast halves - cut into strips
• salt and pepper to taste
• 5 stalks lemon grass
• 1 (15 ounce) can baby corn, drained
• 1 (4 ounce) can water chestnuts, drained
• 1 (10 ounce) can coconut milk
• 1 bunch fresh thai basil leaves, torn

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat the oil in a large skillet over medium-high heat. cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender. mix in the green curry paste. cook and stir 1 minute. season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet. cook 5 minutes, until chicken begins to brown. mix in the baby corn and water chestnuts. cook and stir until the chicken is no longer pink and juices run clear.
• mix the coconut milk into the skillet, and bring to a boil. reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. top with basil leaves to serve.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Gingerbread Cake - Vegan And Gluten-free

Ingredients

• Servings: 24
• 1 cup amaranth flour
• 1 cup buckwheat flour
• 1/2 cup coconut flour
• 2 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 tablespoons flax seed meal
• 6 tablespoons water
• 3/4 cup agave nectar
• 3/4 cup canola oil
• 3/4 cup molasses
• 2 teaspoons grated fresh ginger
• 1 teaspoon lemon zest, or more to taste
• 1 cup boiling water

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• mix amaranth flour, buckwheat flour, coconut flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt together in a large bowl. make a well in the center of the flour mixture.
• stir flax meal and 6 tablespoons water together in a separate bowl. add agave nectar, canola oil, molasses, grated fresh ginger, and lemon zest; stir to combine. pour wet ingredients into the well in the flour mixture; mix well. gradually stir boiling water into the batter until fully incorporated. pour batter into prepared baking pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Classic Angel Flake Coconut Cake

Ingredients

• Servings: 18
• 1 (18.25 ounce) package yellow cake mix
• 1 (7 ounce) package baker's angel flake coconut, divided
• 1 cup cold milk
• 1 pkg. (4 serving size) jell-o vanilla flavor instant pudding & pie filling
• 1/4 cup powdered sugar
• 1 (8 ounce) tub cool whip whipped topping, thawed

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• prepare cake batter as directed on package; stir in 2/3 cup of the coconut. pour evenly into two 9-inch round baking pans. bake as directed on package. cool in pans 10 min.; remove to wire racks. cool cakes completely.
• pour milk into medium bowl. add dry pudding mix and sugar. beat with wire whisk 2 min. or until well blended. (mixture will be thick.) gently stir in whipped topping. refrigerate 15 min.
• place one cake layer on serving plate; spread top with 1 cup of the pudding mixture. sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. refrigerate at least 1 hour. store leftovers in refrigerator.

Easter Lamb Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (16 ounce) can white frosting
• 3 cups flaked coconut
• 2 black jellybeans
• 1 black shoestring licorice
• 2 drops green food coloring

Recipe

Preparation Time: 45 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• prepare cake mix according to package directions and bake in two halves of a stand-up lamb cake pan. cool completely.
• stick the two halves of the lamb together using white frosting. sit the lamb up and frost the entire lamb. coat the entire lamb with coconut. decorate with jelly beans for eyes, and licorice for whiskers. tint any remaining coconut with green food color and use as grass.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

quick and easy coconut macaroons

Ingredients

• Servings: 24
• cooking spray
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup white sugar, or more to taste
• 1 teaspoon almond extract
• 2 tablespoons all-purpose flour
• 1 (14 ounce) package shredded coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• spray baking sheets with cooking spray.
• whisk egg whites and cream of tartar together in a bowl until foamy.
• gradually whisk sugar into egg white mixture until blended.
• whisk almond extract and flour into egg white mixture until stiff peaks have formed. the egg whites should form a sharp peak that holds its shape when whisk is held straight up.
• fold coconut into egg white mixture until incorporated.
• drop spoonfuls of batter prepared baking sheets.
• bake in the preheated oven until just golden brown, 8 to 9 minutes. cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.

coconut easter cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) box yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 teaspoon coconut extract
• 1 cup butter at room temperature
• 6 cups confectioners' sugar
• 2 1/2 teaspoons coconut extract
• 6 tablespoons heavy whipping cream
• 2 cups sweetened flaked coconut, or as needed - divided
• 2 drops green food coloring
• 1/2 teaspoon water
• 5 jelly beans in assorted colors, or as desired

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease and flour three 8-inch round cake pans.
• stir cake mix, 1 cup water, vegetable oil, eggs, and 1 teaspoon coconut extract together in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes.
• pour batter evenly into the prepared cake pans.
• bake in preheated oven until the cakes are lightly browned and a toothpick inserted into the center of a cake comes out clean, about 25 minutes.
• let cakes cool in pans for 10 minutes; remove cakes from pans to finish cooling on racks, at least 30 minutes.
• beat butter with an electric mixer on low in a large bowl until creamy and smooth. beat in 2 1/2 teaspoons coconut extract.
• beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until the confectioners' sugar and cream have been incorporated and the frosting is smooth and creamy.
• with a long serrated knife, level the tops of the 3 cakes. place 1 cake a serving platter; frost the top of the cake with about 1/4 of the frosting. sprinkle with about 1/3 cup flaked coconut.
• place second cake layer on top of the first, and frost and sprinkle with coconut as before. place third layer on top of the second; frost top and sides with remaining frosting. lightly press 1/3 cup of coconut evenly into sides of cake.
• place 1 cup of remaining coconut into a resealable plastic bag, add 1/2 teaspoon water and the green food coloring, and seal bag. shake and press bag to mix food coloring with coconut, tinting it light green. remove to paper towel to dry.
• spread the green coconut over the top of the cake; place colored jelly beans in the middle and press lightly to secure.

cora bars (blueberry-cashew)

Ingredients

• Servings: 36
• 2 cups rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup dried blueberries
• 1 cup cashews
• 1/2 cup sesame seeds
• 1/2 cup flax seeds
• 1 1/2 cups tahini
• 1 cup honey
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• process oats, coconut, blueberries, cashews, sesame seeds, and flax seeds together in a food processor until evenly chopped.
• mix tahini, honey, and vanilla extract together in a bowl using an electric mixer. mix tahini mixture into oat mixture using your hands until evenly moistened. spread mixture the prepared baking sheet, forming a 1-inch high rectangle.
• bake in the preheated oven until set, about 1 hour.

Zucchini Coconut Cake

Ingredients

• Servings: 2
• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 cups grated zucchini
• 1 1/2 cups sweetened flaked coconut
• 1 1/2 cups chopped black walnuts (optional)
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter
• 3 3/4 cups confectioners' sugar
• 1 cup sweetened flaked coconut
• 1/2 cup chopped black walnuts (optional)
• 1/4 cup raisins (optional)
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• grease 2 9x13-inch baking pans.
• beat eggs, white sugar, and vegetable oil together until well blended.
• stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
• fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
• divide batter evenly between the prepared baking pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. cool in the pans for 10 minutes before removing to cool completely on wire racks.
• beat cream cheese and butter in a large bowl with an electric mixer until smooth.
• gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
• fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
• spread cream cheese frosting over completely cooled cakes.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Island-style Sardines And Rice

Ingredients

• Servings: 4
• 1 tablespoon coconut oil
• 1 roma (plum) tomato, diced
• 1/4 cup sliced white onion
• 1 small garlic clove, minced
• 1/8 teaspoon minced scotch bonnet chile pepper
• 2 (3.75 ounce) cans sardines packed in soybean oil
• salt and ground black pepper to taste
• 2 cups cooked white rice

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
• pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. season with salt and pepper. serve sardine mixture over rice.

Grandma Carol's Southern Sweet Potato Casserole

Ingredients

• Servings: 15
• filling:
• 4 (15.5 ounce) cans mashed sweet potatoes
• 1 cup white sugar
• 1/2 cup butter, softened
• 1/2 cup milk
• 2 eggs, beaten
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• topping:
• 1 1/2 cups brown sugar
• 1 cup chopped pecans
• 1 cup flaked coconut
• 1/2 cup butter, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish.
• mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling.
• bake casserole in preheated oven until topping is golden brown, about 30 minutes.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Strawberry Ice Cream Dessert

Ingredients

• Servings: 16
• 1 cup butter
• 4 cups crispy rice cereal (such as rice krispies®)
• 1 cup brown sugar
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/2 gallon strawberry ice cream, softened

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• melt butter in a large saucepan over medium-low heat; remove from heat. add rice cereal, brown sugar, coconut, and pecans; stir well. pat half the cereal mixture into the bottom of a 9x13-inch baking pan.
• cut slices of ice cream and spread on top of cereal mixture; layer the remaining cereal mixture on top of ice cream layer.
• place in freezer until set, at least 1 hour. cut into squares when ready to serve.

Vegan Banana Muffins

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups mashed ripe bananas
• 1 cup canola oil
• 1 cup coconut milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper liners.
• mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. fill muffin cups with batter.
• bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.

whole wheat coconut oil waffles

Ingredients

• Servings: 8
• 1 1/2 cups whole wheat pastry flour
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk, room temperature
• 1/3 cup virgin coconut oil, melted
• 1 large egg, beaten
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• preheat a waffle iron according to the manufacturer's instructions.
• whisk flour, sugar, baking powder, and salt together in a bowl; make a well in the center of the flour mixture.
• beat milk, coconut oil, egg, and vanilla extract together in another bowl; pour into well in the flour mixture and stir until batter is just combined.
• ladle batter into preheated waffle iron and cook until golden and crisp, 2 to 5 minutes.

lane cake

Ingredients

• Servings: 1
• 1 cup butter, softened
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup milk
• 8 egg whites
• 1/2 cup butter
• 1 1/4 cups white sugar
• 8 egg yolks
• 1/2 cup water
• 1 teaspoon flavoring
• 1 cup chopped pecans
• 1 cup raisins
• 1/2 cup candied cherries, chopped
• 1/2 cup flaked coconut

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease and flour four 8 inch round cake pans.
• cream 1 cup of the butter or margarine, 2 cups of the white sugar, and vanilla together until light and fluffy.
• combine flour, baking powder and salt. add flour mixture to the butter mixture in three parts alternately with the milk in two parts, beginning and ending with flour.
• beat the egg whites until stiff. gently fold the egg whites into the batter. spread the batter evenly into the four prepared pans.
• bake at 350 degrees f (175 degrees c) for 25 minutes or until a toothpick inserted in the center comes out clean. allow cakes to cool. once cool spread lane cake filling between layers and frost with seven minute or butter frosting.
• to make lane cake filling: put 1/2 cup of the butter or margarine and 1-1/4 cups of the white sugar into the top of a double boiler away from the heat. beat together. add egg yolks and beat well. stir in water and flavoring. place over boiling water. cook and stir until thickened. add pecans, raisins, cherries and coconut. stir filling until all ingredients are well combined. remove from heat. allow filling to cool before spreading between cooled cake layers.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

thai chicken bites with dipping sauce

Ingredients

• Servings: 50
• 2 teaspoons light or dark brown sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 cup prepared thai peanut sauce
• 1/2 cup light coconut milk
• 1/2 cup chicken broth
• 4 boneless, skinless chicken breast halves
• 2 tablespoons vegetable oil
• 2 tablespoons coarsely chopped peanuts
• 2 tablespoons thinly sliced scallions

Recipe

• mix sugar and dry seasonings in a small bowl. in a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. split each breast by cutting in half horizontally. lightly pound to about a 1/2-inch thickness. place chicken and oil in a medium bowl; toss to coat. sprinkle seasoning mix evenly over chicken breasts.
• heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. transfer to a cutting board and let rest.
• add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. return to measuring cup. (chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
• to serve, cut each breast cutlet into 12 to 15 bite-sized pieces. transfer to a serving platter. drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. serve immediately with toothpicks and remaining dipping sauce.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

James Gang Red Velvet Cake

Ingredients

• Servings: 1
• 1/2 cup vegetable shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 ounces red food coloring
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• 2 1/4 cups all-purpose flour
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 tablespoon white vinegar
• 1 teaspoon butter flavored extract
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup vegetable shortening
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut, or as desired (optional)
• 1 tablespoon chopped nuts (optional)

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 2 hrs 5 mins


• pre-heat oven to 350 degrees. grease and flour 2 9-inch or 3 8-inch round cake pans.
• in a large bowl, mash together 1/2 cup of vegetable shortening with 1 1/2 cup of sugar until combined, then mix in the eggs, one at a time, stirring until the mixture is thoroughly blended. in a small bowl, stir the red food coloring with the cocoa powder to make a smooth paste, and stir the coloring into the shortening mixture.
• sprinkle in the salt, and mix in the flour in several additions, alternating with buttermilk. as you mix, sprinkle in the baking soda, then drizzle in the vinegar, butter extract, and vanilla extract. stir just until the mixture is smooth. pour batter into prepared cake pans.
• bake in the preheated oven until the cakes are set in the center and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. allow to cool.
• in a saucepan over medium-low heat, whisk together 3 tablespoons of flour with milk until smooth. bring just to a simmer, whisking constantly, and cook until thickened, about 30 seconds. remove from heat, and let cool completely. in a bowl, mash together 1 cup of vegetable shortening with 1 cup of sugar and 1 teaspoon of vanilla extract until thoroughly combined, and slowly beat in the cooled milk mixture with an electric mixer, about 1 tablespoon at a time. beat until the frosting is fluffy, 1 to 2 more minutes. frost the cooled cake layers with the frosting, and sprinkle cake with coconut and chopped nuts to serve.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

banana peanut butter cheesecake aka "the elvis"

Ingredients

• Servings: 1
• 1 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 3/4 teaspoon banana extract
• 3 tablespoons white sugar
• 1 cup peanut butter chips
• 1/4 cup half-and-half
• 3 (8 ounce) packages cream cheese at room temperature
• 1/2 cup white sugar
• 3 eggs at room temperature
• 2 large ripe bananas, mashed
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon banana extract
• 1 tablespoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 10 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
• mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. use a second 8-inch cake pan to press the crust firmly.
• bake in the preheated oven until crust is lightly browned, about 8 minutes. set aside to cool.
• pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). stir until the chips have melted and the mixture is smooth; set aside to cool.
• place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. increase speed to medium and beat in 1/2 cup sugar. beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. pour filling into the graham cracker crust.
• set the cheesecake on a large baking pan. pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. bake cheesecake in the preheated oven until filling is set, about 1 hour. turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
• run a knife around the inside of the cheesecake pan and flip the pan over a cooling rack. place a dish towel on the bottom of the pan. use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. place a serving platter on top and use the wire rack to flip the cake back over platter. refrigerate cheesecake for 8 hours.

Sister Beth's Carrot Cake

Ingredients

• Servings: 12
• 1 cup vegetable oil
• 2 cups white sugar
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups shredded carrots
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup shredded coconut
• 1 cup chopped walnuts (optional)
• 1 cup confectioners' sugar
• 1 (4 ounce) package cream cheese, softened
• 5 tablespoons butter, softened
• 1 dash vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease and flour a 9x13-inch baking pan.
• whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
• combine flour, cinnamon, baking soda, and salt in a separate bowl.
• stir oil mixture into flour mixture until a well-mixed batter forms.
• fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
• whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

pennsylvania snow drops

Ingredients

• Servings: 3
• 1 cup butter
• 1/2 cup confectioners' sugar
• 2 teaspoons water
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract (optional)
• 2 cups all-purpose flour
• 1 cup quick-cooking rolled oats
• 1 (16 ounce) package white confectionery candy coating pieces
• 1 cup flaked coconut
• 1 teaspoon colored candy sprinkles (optional)

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
• place butter and confectioners' sugar into a mixing bowl, and beat with an electric mixer until creamy and well combined. stir in the water, salt, vanilla extract, orange extract, flour, and quick rolled oats to form a crumbly, dry dough. pinch off about 1 1/2 tablespoon of dough per cookie, roll into a ball about 1 inch in diameter. place on the prepared baking sheet about 2 inches apart.
• bake in the preheated oven until the cookies are lightly browned, about 20 minutes. remove from oven, and cool to a warm temperature.
• while cookies are baking, place the confectionery candy pieces into a microwave-safe bowl, and cook in microwave oven with low power for about 10 seconds at a time, stirring once the candy begins to melt, until the coating is liquid, smooth and warm (not hot).
• dip the still-warm cookies in the white coating, and place on prepared baking sheet to cool. while coating is still liquid, sprinkle each cookie with flaked coconut. decorate some cookies with candy sprinkles, if desired. you can also spoon the coating over the cookies while still on the baking sheet before decorating with the coconut and sprinkles.

toasted coconut-topped blueberry cake

Ingredients

• Servings: 1
• cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh blueberries
• 1/3 cup vegetable shortening
• 1 cup white sugar
• 1 egg
• 3/4 cup milk
• topping:
• 3/4 cup white sugar
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 6 tablespoons cold butter
• 1/2 cup toasted flake coconut

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 40 mins


• preheat an oven to 350 degrees f (175 degrees c). grease and flour a 9x9-inch square baking pan.
• whisk 2 cups flour, baking powder, and salt together in a mixing bowl; set aside. toss the blueberries in a little of the flour mixture until coated; set aside.
• beat the shortening and 1 cup sugar with an electric mixer in a large bowl until light and fluffy. beat in the egg. pour in the flour mixture alternately with the milk, mixing until just incorporated. fold in the floured blueberries, mixing just enough to evenly combine. pour the batter into prepared pan.
• to make the topping, combine 3/4 cup sugar, 3/4 cup flour, and the cinnamon in a bowl. cut in the cold butter with a pastry blender until no small pieces of butter remain. stir in the toasted coconut, then sprinkle the topping evenly over the cake.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

healthier no bake cookies i

Ingredients

• Servings: 3
• 1 1/4 cups white sugar
• 1/2 cup low-fat (1%) milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup crunchy peanut butter
• 3 cups quick-cooking oats
• 1/2 cup unsweetened coconut
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Ready Time: 45 mins


• combine sugar, milk, butter, and cocoa in a saucepan. bring to a boil and cook until sugar dissolves, about 1 1/2 minutes. remove from heat and stir in peanut butter, oats, coconut, and vanilla extract. roll dough into walnut-sized balls and place on waxed paper. let cool until hardened.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Beef And Spinach Curry

Ingredients

• Servings: 4
• 2 tablespoons ghee (clarified butter)
• 2 cloves garlic, crushed
• 1 large onion, finely sliced
• 2 serrano peppers, thinly sliced
• 2 whole cloves, bruised
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon chile powder
• 1 teaspoon turmeric
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds beef tenderloin, cubed
• 1 teaspoon salt
• 1 cup chopped tomatoes
• 2/3 cup coconut milk
• 1 (10 ounce) bag spinach
• 1 teaspoon lemon juice

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• heat the ghee in a large saucepan over medium heat. stir in the garlic and onion, and cook until softened, about 5 minutes. add the serrano, and continue to cook for another 3 minutes. season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.
• stir in the beef and salt, cook for 3 minutes more. add the tomatoes, coconut milk, and spinach. bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.
• uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.

Special Edition Peanut Butter Cookies

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 cup quick-cooking oats
• 1/2 cup shredded coconut
• 1/2 cup chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). line are large baking sheet with parchment paper.
• whisk flour, baking powder, and baking soda together in a bowl.
• beat butter, peanut butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth. beat eggs, 1 at a time, into butter mixture, beating well after each addition, until smooth and creamy.
• stir oats into butter mixture until incorporated. stir coconut into butter mixture until incorporated; fold in chocolate chips. stir butter mixture into flour mixture until dough is smooth.
• roll about 1 tablespoon dough per cookie in your hands and arrange balls on baking sheet about 2 inches apart. press each ball with a flour-coated fork to flatten dough.
• bake in the preheated oven until lightly browned, about 10 minutes. cool cookies on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Yummy Lemon Coconut Loaf

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 lemon, juiced and zested
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup flaked coconut
• lemon drizzle:
• 3/4 cup confectioners' sugar
• 2 teaspoons lemon juice, or more as needed

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 4x8-inch loaf pan.
• beat white sugar and butter in a large bowl until light and fluffy. add eggs, one at a time, beating well after each addition. stir juice and zest of one lemon into butter mixture.
• mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. fold in coconut, mixing just enough to evenly combine. pour the batter into prepared loaf pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. transfer mixture to a resealable plastic bag. cut a small hole in the corner of the bag. gently squeeze bag and drizzle mixture evenly over the loaf.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Cake I

Ingredients

• Servings: 1
• 1 (10 inch tube pan) angel food cake
• 6 cups frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
• 2 tablespoons lemon juice
• 1 cup white sugar
• 1 (10 ounce) package flaked coconut
• 2 (.25 ounce) packages unflavored gelatin
• 4 tablespoons water
• 1 cup boiling water

Recipe

• line a 4 quart round mixing bowl with parchment paper.
• break cake up into small bite-sized pieces.
• drain the crushed pineapple, reserve the syrup. you should have 1 cup of syrup if not add enough water to make 1 cup.
• dissolve the gelatin in the 4 tablespoons of cold water. add the boiling water, pineapple syrup, sugar and lemon juice. mix well and place in the refrigerator until mixture just starts to thicken.
• add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. continue until all the cake and pineapple mixture is used up. refrigerate for at least 12 hours or overnight.
• turn the chilled cake out a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

Coconut Chiffon Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 1/2 cups white sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup flaked coconut

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• combine the flour, sugar, baking powder, and salt mixing well. make a well in the center of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract, and almond extract. beat until smooth.
• in a large bowl beat the egg whites and the cream of tartar until stiff peaks form. pour the egg yolk mixture gradually over the beaten egg whites and fold until just blended. fold in the flaked coconut. pour batter into an ungreased 10 inch tube pan.
• bake at 325 degrees f (165 degrees c) for 55 minutes. increase oven temperature to 350 degrees f (175 degrees c) and bake for 10 to 15 minutes longer. top will spring back when touched lightly. turn pan upside down until cake is cool before removing from pan. remove cooled cake from pan and frost if desired.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

pina colada muffins

Ingredients

• Servings: 12
• 1/2 cup white sugar
• 1/4 cup margarine
• 1 egg
• 1 cup sour cream
• 1 teaspoon flavored extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 ounce) can crushed pineapple, drained
• 1/2 cup flaked coconut

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a muffin pan, or use paper liners.
• in a large bowl, combine sugar, margarine, egg, sour cream and extract. beat together until smooth. in a medium bowl, mix together flour, baking powder, baking soda and salt. blend into egg mixture. stir in pineapple and coconut. divide batter into 12 muffin cups.
• bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

island coconut and sweet potato mash

Ingredients

• Servings: 4
• 3 sweet potatoes
• 1 small lime, juiced
• 1 green onion, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 1 1/2 cups gay lea real coconut whipped cream

Recipe

Preparation Time: 12 mins Cook Time: 10 mins Ready Time: 22 mins


• pierce sweet potatoes several times with a fork or paring knife. microwave on high for 10 to 12 minutes or until very soft. cool just until easy to handle.
• scrape potato flesh from skins into a bowl; discard skins. mash well with a fork. stir in lime juice, onion, cumin, salt, cinnamon and pepper. fold coconut whipped cream into sweet potato mixture until combined. serve immediately.

flourless oatmeal blueberry pancakes

Ingredients

• Servings: 4
• 2 cups quick cooking oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup honey
• 4 egg whites
• 1/4 cup milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries or frozen blueberries

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• combine oats, cinnamon, baking powder, and salt in a bowl. set aside. mix honey, egg whites, milk, coconut oil, vanilla extract in a separately bowl. stir the oat mixture into the egg mixture and mix well.
• heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle and top with blueberries. cook until form and the edges are dry, 2 to 3 minutes. flip, and cook until browned on the other side. repeat with remaining batter.