Icelandic Ponnokukur(pancakes)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 cup all-purpose flour (i like to sub 1/3 cup whole wheat or buckwheat flour)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon grated nutmeg
• 2 eggs
• 1 3/4 cups milk, plus more as needed (can use non dairy milk)
• 1/2 cup heavy cream (i use coconut cream)
• 1 teaspoon vanilla extract
• butter, for coating the pan

Recipe

• 1 in a medium bowl, sift together the flour, sugar, baking powder, salt, cardamom and nutmeg and set aside. in another bowl, beat the eggs until smooth. in alternating turns, add half of the flour mixture and half of the milk to the eggs, whisking until combined; repeat with the remaining flour and milk. mix in the cream and vanilla. let the batter sit 30 minutes, refrigerated.
• 2 preheat a crepe pan over medium-high heat. rub with a stick of butter to lightly coat the pan--the butter should foam but not brown. swirl up 3 to 4 tablespoons of batter into the pan, tilting the pan to thinly and evenly cover the entire surface. when the edges turn golden (after about 30 seconds), flip the pancake with an offset spatula or pie server, and brown the other side. flip the pan upside down over a large plate, dropping the pancake onto the plate. repeat with the remaining batter.
• 3 serve immediately, or stack the pancakes with a layer of parchment between each. they can be wrapped tightly in plastic and frozen, or used within 2 days (stored wrapped at room temperature).

Coconut Cake

Coconut Cake

Coconut Bread Trinidad

Ingredients

• Servings: 12
• 3 cups flour
• 1 teaspoon salt
• 1 cup sugar
• 1 cup evaporated milk
• 1/2 cup unsalted butter, melted and cooled
• 1 tablespoon baking powder
• 2 cups fresh coconut, finely grated
• 1 egg, well beaten
• 1 teaspoon vanilla
• to taste sugar

Recipe

• 1 sift flour, baking powder and salt. stir in coconut. combine egg, milk, vanilla and butter.
• 2 make a well in the dry ingredients.
• 3 pour liquid into the well.
• 4 stir lightly but thoroughly and pour into 2 greased 8 or 9 inch loaf pans, filling pans about 2/3 full.
• 5 sprinkle the top of the batter with sugar.
• 6 bake at 350 f for about 55 minutes or until they test done.

Chocolate Tart

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 1/4 cups cocoa powder
• 2 1/4 cups maple syrup
• 1 cup coconut oil (organic unrefined has good fats)
• 1 graham cracker crust (such as keebler)
• 1 egg

Recipe

• 1 crack egg into crust. swirl it around so it covers the whole crust.
• 2 to seal, bake at 325 for 5 minutes.
• 3 let cool.
• 4 put cocoa, syrup, and oil in a blender and blend till smooth. (if you have a regular store bought blender, do it in two batches as it's quite thick).
• 5 once crust is cool, pour in the filling.
• 6 chill in the fridge for a few hours.

Idli

Total Time: 15 hrs 20 mins Preparation Time: 15 hrs Cook Time: 20 mins

Ingredients

• Servings: 36
• 3 cups par-boiled cooked rice
• 1 cup urad dal
• 1 -1 1/2 teaspoon salt

Recipe

• 1 rinse rice and dal and soak in water for about 2-3 hours.
• 2 grind mixture in a blender, adding enough water to make paste. add salt and keep it aside to get sour for 12 hours.
• 3 take idli plates and place a drop of oil in each idli mould and spread it over the entire mould.
• 4 heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid.
• 5 cook on high for about 20 minutes.
• 6 remove the plates from the vessel and remove the idlis.
• 7 pour 2 tsp of sesame oil while serving.
• 8 side dish - sambar, dosai milagai powder, and coconut chutney.

Healthy Rice Quinoa Breakfast Bake

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 2 1/4 cups brown rice, jasmine type, cooked
• 3/4 cup quinoa, cooked
• 1 cup oats, uncooked
• 2 eggs
• 1/4 cup almond butter
• 2 tablespoons maple syrup
• 2 tablespoons natural unsweetened cocoa powder
• 1/2 cup unsweetened coconut, shredded
• 1/2 cup almonds, crushed coarse
• 1/2 cup walnuts, crushed coarse
• 1/4 cup honey

Recipe

• 1 preheat oven to 350 f.
• 2 use http://www.food.com/recipe/brown-jasmine-rice-with-quinoa-520574 for cooking brown rice and quiona together. if you do this, you need 3 cups instead of the individual amounts of brown jasmine rice and quinoa.
• 3 use coconut oil to grease a 9" square baking pan.
• 4 mix all ingredients in a large bowl, or with a mixer. mix enough to combine all ingredients. no extended mixing is needed. mixture will be slightly moist and have a coarse texture.
• 5 deposit mixture into greased 9" square baking pan. use rubber spatula to level the mixture within the baking pan.
• 6 bake for 35 minutes. remove from oven and allow to cool before eating or storing in refrigerator.
• 7 suggested serving is to cut into eight bars. serve either hot or cold. may be microwaved for one minute. most excellent when glazed with honey at serving time.

Make Like A Banana And Split Cake

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

Ingredients

• Servings: 15
• 1/2 cup butter or 1/2 cup margarine, melted
• 2 cups graham crackers, crushed (i use 2 sleeves)
• 2 cups powdered sugar, sifted
• 1 cup butter or 1 cup margarine, softened
• 1/2 cup egg substitute
• 3 -4 bananas, sliced
• 1 (20 ounce) can pineapple chunks, drained
• 16 ounces cool whip
• 1/2-1 cup pecans, chopped
• 8 maraschino cherries, quartered (optional)
• 2 -3 cups shredded coconut

Recipe

• 1 mix graham crumbs with 1 stick butter/margarine. press into bottom of 13x9 pan. bake at 325 for 10 minutes. let cool.
• 2 mix egg subtitute with 2 sticks butter/margarine and powdered sugar until light and fluffy (about 10 minutes). spread on top of graham cracker crust.
• 3 add a layer of bananas (sliced), then a layer of well-drained chopped pineapple or strawberries.
• 4 add a layer of cool whip.
• 5 add a layer of chopped nuts, coconut, and cherries on top if desired and a drizzle of chocolate syrup.
• 6 refrigerate for about 4 hours before serving. spoon out.
• 7 enjoy!

If Give A Kid A Candy...(they Always Come Back For More) Fruit

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

Ingredients

• Servings: 10
• 2 -3 bananas, cut into bite sized pieces
• 1 pineapple, cored, and cut into bite sized pieces
• 1/2 lb red grapes
• 1/2 lb green grape
• 2 cups powdered sugar
• 2 cups flaked coconut

Recipe

• 1 cut fruit.
• 2 put sugar in one bowl and coconut in another.
• 3 roll fruit pieces in sugar and then roll in coconut.
• 4 place on cookie sheets in the freezer and fast freeze.
• 5 once frozen, you can place each type frut in a zip loc freezer bag and take out as needed.
• 6 do not thaw--eat within 5-8 minutes of taking them out of the freezer.
• 7 delish!

Coconut Caramel Bananas

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 ounce butter or 1 ounce margarine
• 1/3 cup brown sugar, plus
• 3 tablespoons brown sugar
• 1/3 cup coconut milk, plus
• 3 tablespoons coconut milk
• 4 ripe bananas, sliced in half lengthwise
• 1/3 cup shredded coconut, toasted
• 1/4 cup banana liqueur (optional)
• toasted macadamia nuts, for garnish
• french vanilla ice cream (optional)

Recipe

• 1 heat butter or margarine in a frying pan over medium heat.
• 2 add brown sugar and coconut milk; simmer for 5-7 minutes.
• 3 take off heat; add banana liqueur and put back on heat.
• 4 add bananas and cook until heated through.
• 5 transfer to serving plates and top with toasted coconut and macadamia nuts.
• 6 serve with ice cream if desired.

Idiappam

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 cups rice flour
• 2 cups water
• salt, as needed
• 1 teaspoon oil
• coconut (grated)

Recipe

• 1 boil water in a pan,adding required amount of salt into it. add oil to rice flour and then pour the boiled water little by little to the rice flour,stirring in between,until it is ready to make into a smooth dough. allow it to cool for a while.when it is half cooled,knead it with your hand into a smooth dough. add 1/2 a spoon of grated coconut into each idli plate.spoon some dough into the idiappom press,close the lid and squeeze the dough onto the idli plates in a circular motion. garnish each idiappam with a little more grated coconut.you can mix little sugar with the coconut(if you like it to be sweet). now place the idli plates in a steamer and steam it until done.allow it to cool for a while and carefully remove the idiappams to a serving bowl.

Graham Wafer Squares

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup margarine
• 1/2 cup brown sugar
• 2 tablespoons cocoa
• 1 egg
• 2 1/2 cups graham wafer crumbs
• 1 cup coconut
• 1/2 cup walnuts
• 1/2 cup cherries, chopped

Recipe

• 1 melt margarine in saucepan over medium heat. add sugar, cocoa and egg. mix; bring to a boil, boil for 1 minute.
• 2 add remaining ingredients all at once.
• 3 remove from heat; mix well. press into 8x8-inch pan. cool.
• 4 ice with almond icing and cut into squares.

Gilligans Island

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 ounce banana liqueur
• 1 ounce coconut rum
• 1 ounce pineapple juice
• 1 ounce cranberry juice

Recipe

• 1 pour ice into a glass, add ingredients, stir.

Coconut Cake

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 cup sugar
• 3 eggs, save 2 egg whites for frosting
• 1/2 cup coconut, for cake
• 1/2 cup coconut, for frosting
• 3/4 cup milk
• 2 cups flour
• 1 teaspoon baking powder

Recipe

• 1 cream butter and sugar. add two egg yolks and 1 whole egg. then add milk, then flour and baking powder. add 1/2 cup coconut.
• 2 bake at 375 in 2 9 inch pans about 20 minutes.
• 3 frosting: beat egg whites till stiff.
• 4 add 1/4 c sugar and beat till of spreading consistency.
• 5 put cake on oven safe plate. spread icing on first layer. place other cake layer on top and frost top and sides.
• 6 use other 1/2 cup coconut for top and sides.
• 7 put in oven and brown in 350 degree oven.

Graham Cracker-coconut Pie Crust

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• 11 whole graham crackers (to yield apprx. 1 1/3 cups crumbs)
• 1/8 stick cup unsalted butter, melted
• 1/2 cup sweetened flaked coconut
• 1 teaspoon pure coconut extract
• 1/8 teaspoon salt

Recipe

• 1 preheat oven to 350-degrees.
• 2 place graham crackers in food processor and process until finely ground.
• 3 can also put them inside plastic bag and use a rolling pin to grind down by hand.
• 4 combine crumbs, butter, coconut, coconut extract and salt in bowl, stirring until crumbs are moistened.
• 5 press mixture evenly across 9-inch pie plate.
• 6 bake crust until crisp, about 7 minutes.
• 7 let cool completely before filling.
• 8 crust may be tightly wrapped in plastic and frozen up to one month.

Honey Granola

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

Ingredients

• 12 cups rolled oats
• 1 1/2 cups coconut
• 1 1/2 cups sunflower seeds
• 1 cup nonfat dry milk powder
• 2 cups honey
• 2/3 cup oil
• 1 teaspoon vanilla
• 2 cups raisins

Recipe

• 1 heat oven to 350 degrees. in very large bowl, combine oats, coconut, sunflower nuts, and dry milk; mix well.
• 2 in medium bowl, combine honey; oil, and vanilla.
• 3 pour over oat mixture; stir to coat.
• 4 divide evenly into 2 ungreased 13x9" pans. bake at 350 degrees for 20-30 minutes or until golden brown, stirring frequently.
• 5 let cool slightly; stir to break into smallpieces,.
• 6 stir in raisins. cool completely.
• 7 store in a tightly covered container.
• 8 tip: to make a soft, chewy granola, add 1 cup additional honey. bake 25-35 minutes or until golden brown.

Coconut Breakfast Cereal

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1/2 cup skim milk
• 2 cups low-fat vanilla yogurt
• 1 oranges or 1 cup mandarin orange section
• 2 cups frozen wild blueberries, thawed
• 2 cups honey nut cheerios
• 1/2 cup coconut

Recipe

• 1 mix yogurt with milk until mixture is smooth.
• 2 peel orange like an apple, making sure pith is removed. slice orange slices. pour any juice off thawed blueberries.
• 3 divide half of the yogurt mixture among 4 cereal bowls. top each with orange slices, blueberries, cereal and coconut (save a little of each for garnish.
• 4 top with remaining yogurt mixture and garnish with fruit and cereal.

Festive Yellow Rice

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

Ingredients

• Servings: 8
• 1 kg long grain rice
• 4 tablespoons oil
• 2 large onions, finely sliced
• 3 garlic cloves, finely chopped
• 8 cups coconut milk
• 4 teaspoons salt
• 2 teaspoons ground turmeric
• 6 curry leaves
• banana leaves or bamboo leaves, for serving
• marbled egg (recipe 24091)
• 2 green cucumbers, sliced
• 3 fresh red chilies
• 3 fresh green chilies

Recipe

• 1 if rice needs washing, wash well beforehand and allow to drain at least 1 hour.
• 2 heat oil in a large sauce pan with a well-fitting lid. fry onions and garlic until onions are soft and golden, stirring frequently to prevent burning.
• 3 add rice and fry for a minute or two, then add coconut milk, salt, turmeric and elave for flavouring.
• 4 bring to the boil, stirring with a long spoon. as soon as liquid comes to the boil, turn heat very low, cover tightly with lid and allow to steam for 20 minutes.
• 5 uncover, quickly stir in with a fork any coconut mild that remains unabsorbed around edge of pan, replace lid and leave on same low heat for a further 3 minutes.
• 6 turn off heat, uncover and allow steam to escape and rice to cool slightly. remove leaves used for flavouring and gently fork rice onto a large platter or a tray lined with well washed banana or bamboo leaves. shape into a cone, pressing firmly. use pieces of greased banana leaf or foil to do this. sarround with marbled eggs, halved, sliced green cucumber and fresh chilies for decoration.

Honey Granola

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 12 cups rolled oats
• 1 1/2 cups coconut
• 1 1/2 cups of shelled sunflower seeds
• 1 cup nonfat dry milk powder
• 2 cups honey (if your prefer soft and chewy granola use 3 cups of honey)
• 2/3 cup oil
• 1 teaspoon vanilla
• 2 cups raisins

Recipe

• 1 heat oven to 350°f
• 2 in very large bowl, combine oat, coconut, seeds, and dry milk. mix well.
• 3 combine honey, oil, and vanilla and pour over oat mixture; stir to coat.
• 4 divide mixture evenly into 2 ungreased 13x9-inch baking pans.
• 5 bake at 350°f for 20 to 30 minutes or until golden brown, stirring frequently.
• 6 let cool slightly, then stir to break into small pieces. stir in raisins. cool completly.
• 7 store in tightly covered container for up to 1 month, refrigerate for longer storage.

Healthy Soaked Oatmeal Cranberry Bars

Total Time: 12 hrs 45 mins Preparation Time: 12 hrs Cook Time: 45 mins

Ingredients

• Servings: 15
• 1 cup whole wheat flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking soda
• 3/4 cup craisins
• 2 cups old fashioned oats
• 1 1/4 cups cane sugar or 1 1/4 cups sucanat
• 3/4 cup extra virgin coconut oil, melted
• 1 egg, slightly beaten
• 1 teaspoon vanilla
• 6 tablespoons whey or 6 tablespoons cultured buttermilk
• 3 cups warm water

Recipe

• 1 1. soak flour and oats in warm water and whey or buttermilk for 12-24 hours.
• 2 2. preheat oven to 350 degrees.
• 3 3. mix the wet ingredients into the flour and oats mixture.
• 4 4. mix the dry ingredients together in a separate bowl.
• 5 5. mix the two together and add the craisins.
• 6 6. pour into greased 9x13 pan.
• 7 7. bake for 45 minutes or until toothpick comes out clean.

Healthy Sesame Coconut Cookies

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup fresh coconut, grated
• 1/2 cup sunflower seeds, raw and ground
• 1/4 cup tahini
• 1/4 cup sesame seeds, toasted
• 1/4 cup honey
• 1/2 cup rolled oats
• 1/4 cup whole wheat flour
• 1 egg
• 1 pinch salt

Recipe

• 1 mix together coconut, sunflower seeds, sesame seeds, oats and salt.
• 2 add tahini, honey and egg.
• 3 mix in flour to form a firm dough, adding more flour if needed.
• 4 roll into a sausage shape, about 1 1/2 inches in diameter.
• 5 place in fridge for 30 minutes, or place in freezer for 10 minutes.
• 6 cut in thin slices (just less than a half inch) and place on baking tray.
• 7 bake at 350 degrees for 15 - 20 minutes, until lightly browned.
• 8 cool on wire tray.

Coconut Candy Balls

Total Time: 1 hr 5 mins Preparation Time: 1 hr 5 mins

Ingredients

• 14 ounces sweetened condensed milk
• 1/2 cup margarine
• 16 ounces coconut
• 2 cups chopped nuts
• 2 lbs powdered sugar
• 2 cups chocolate chips

Recipe

• 1 mix all ingredinets except chocolate chips, chill and roll into balls.
• 2 let stand 1 hour in refrigerator -- after rolling into balls.
• 3 dip each candy into melted chocolate chips.

Icing's In The Cake

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

Ingredients

• Servings: 10
• 1 box yellow cake mix
• 4 eggs
• 3/4 cup oil
• 1 cup milk
• 1 can caramels or 1 can coconut pecan frosting

Recipe

• 1 mix all ingredients well.
• 2 spray a bundt pan very well with pam.
• 3 pour in batter and bake at 350 degrees for about 1 hour.
• 4 just in case your bundt pan is smaller than normal, be sure that you have at least an inch of space between batter and top of pan.

Graham Cracker Fruitcake

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 20
• 1 (8 ounce) package chopped dates
• 1 (4 ounce) container candied green cherries (no mint flavor)
• 2 (4 ounce) containers candied red cherries
• 1 1/2 cups walnuts (coarsely chopped) or 1 1/2 cups pecans (coarsely chopped)
• 1 cup raisins
• 1 cup flaked coconut
• 2 tablespoons grated orange rind
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon clove
• 2 1/2 cups finely rolled graham crackers
• 1 1/4 cups butter
• 1 1/2 cups light brown sugar
• 6 eggs (separated)
• 1/2 cup orange juice

Recipe

• 1 in a very large bowl combine the first seven ingredients with 1/2 cup flour.
• 2 mix the remaining flour with the next five ingredients.
• 3 stir in the graham cracker crumbs.
• 4 in a large mixing bowl beat butter and sugar till creamy.
• 5 gradually add egg yolks and beat till thick and fluffy.
• 6 add the graham crumb mixture and blend well.
• 7 stir into fruit mixture with orange juice.
• 8 in separate bowl, beat egg whites till stiff but not dry; fold into graham cracker mixture.
• 9 turn into a well-greased 10" tube pan and bake in 325 degree oven for 1 1/4-1 1/2 hours.
• 10 cool in pan for 30 minutes then take out and put on rack to cool completely.

Graham Cracker Faces

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 6 graham crackers
• 1 tablespoon peanut butter
• 1 tablespoon cream cheese
• 48 raisins
• 1/4 cup shredded coconut

Recipe

• 1 spread 3 crackers with peanut butter and 3 crackers with cream cheese.
• 2 place raisins to make eyes, nose and mouth on each cracker.
• 3 sprinkle coconut around face to resemble hair.
• 4 arrange graham cracker faces on serving plate.

Coconut Cake

Total Time: 1 hr 13 mins Preparation Time: 45 mins Cook Time: 28 mins

Ingredients

• Servings: 8
• 5 eggs
• 1/2 cup butter
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2 cups sugar
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 2/3 cups shredded coconut
• 1/2 cup chopped pecans
• 1 (8 ounce) package cream cheese
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 -5 cups powdered sugar
• 1 -2 tablespoon milk, as needed
• 1 cup shredded coconut
• 1/2 cup chopped pecans
• shredded coconut
• chopped pecans

Recipe

• 1 separate eggs. allow egg yolks, egg whites and butter and to stand at room temperature for 30 minutes. meanwhile, grease and flour three 9" x1 1/2" round baking pans; set pans aside. in a medium bowl, stir together flour, baking soda and salt; set aside.
• 2 in a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy (4 to 5 minutes), scraping sides of bowl occasionally. add egg yolks, one at a time, beating well after each addition. beat in vanilla.
• 3 alternately add the flour mixture and buttermilk, beating on low speed after each addition just until combined. stir in the 1 2/3 cups coconut and 1/2 cup chopped pecans.
• 4 thoroughly wash beaters. in a medium mixing bowl, beat egg whites on medium to high speed until stiff peaks form (tips stand straight). gently fold about one-third of the stiffly beaten egg whites into cake batter to lighten it. fold in remaining egg whites. pour batter evenly into the prepared pans, spreading evenly.
• 5 bake in a preheated 350 degree oven for 22 to 28 minutes or until a wooden toothpick inserted in centers comes out clean. cool layers in pans on wire racks for 10 minutes. remove layers from pans; cool thoroughly on wire racks.
• 6 to assemble, place the first cake layer, bottom side up, on a serving plate. using a flat-bladed spatula, spread about 3/4 cup of the cream cheese frosting over the first cake layer. sprinkle with 1/2 cup of the coconut and 1/4 cup of the pecans.
• 7 add second cake layer, bottom side down. spread with additional 3/4 cup frosting. sprinkle with the remaining 1/2 cup of the coconut and the remaining 1/4 cup of the pecans.
• 8 add third cake layer, bottom side up. add a thin coating of frosting to entire cake to seal crumbs, preventing them from mixing with frosting. beginning with the sides and finishing with the top, evenly spread remaining frosting over cake, swirling and sculpting as you go. garnish top and sides of cake with additional coconut and chopped pecans.
• 9 to make the cream cheese frosting: cut cream cheese into small pieces (do not soften). in a large mixing bowl, beat the chilled cream cheese pieces, the butter, vanilla and salt with an electric mixer on medium speed until smooth.
• 10 gradually add powdered sugar, about 1/2 cup at a time, beating well after each addition. if needed, gradually add 1 to 2 tablespoons milk to reach spreading consistency.

Lightning Juice Punch

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 6 fluid ounces coconut rum (i use malibu)
• 4 fluid ounces melon liqueur (midori)
• 4 fluid ounces triple sec
• 1 1/2 cups orange juice
• 1 1/2 cups pineapple juice

Recipe

• 1 add ice cubes to a large pitcher until it is farily full.
• 2 add in all the ingredients; stir well.
• 3 serve in tall glasses filled with ice.

Coconut Caramel Tart

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 sheet frozen shortcrust pastry
• 3 eggs
• 1/2 cup brown sugar
• 300 ml sour cream, light
• 2/3 cup coconut (dried coconut in packets)
• icing sugar

Recipe

• 1 place pastry onto a lightly greased 20cm pie plate.
• 2 trim and decorate edges.
• 3 bake in hot (200c) oven for 10 mins, cool slightly.
• 4 beat eggs and sugar together in a large bowl.
• 5 stir in sour cream and coconut, and mix well.
• 6 pour into pastry case and bake 25-30 minutes.
• 7 cool.
• 8 dust with icing sugar.
• 9 serve with any fruit you have on hand.

Gift Of The Magi Bread

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed banana (about 2 medium)
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup flaked coconut
• 1 cup semi-sweet chocolate chips
• 2/3 cup sliced almonds, divided
• 1/2 cup maraschino cherry, chopped
• 1/2 cup dates, chopped

Recipe

• 1 in a large mixing bowl, cream butter and sugar until light and fluffy.
• 2 beat in eggs and vanilla.
• 3 combine the flour, baking soda and salt; add to the creamed mixture alternately with bananas.
• 4 stir in the oranges, coconut, chocolate chips, 1/2 cup almonds, cherries and dates.
• 5 pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
• 6 sprinkle with remaining almonds.
• 7 bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• 8 cool for 10 minutes before removing from pans to wire racks to cool completely. yield: 2 loaves.

Idaho Potato Candy

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 1 cup butter
• 3/4 cup mashed potatoes
• 2 lbs confectioners' sugar
• 10 ounces sweetened coconut
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 12 ounces semi-sweet chocolate chips
• 2 ounces unsweetened chocolate squares
• 1/2 paraffin wax block (also called baking wax)

Recipe

• 1 melt butter.
• 2 add butter to potatoes, then add sugar, coconut, vanilla and salt.
• 3 use your clean hands to mix thoroughly.
• 4 shape into small balls or ovals.
• 5 chill while you prepare chocolate dip.
• 6 to make dipping chocolate, melt ingredients in a double boiler.
• 7 dip each piece into melted chocolate and place on waxed paper to harden.
• 8 stir in refrigerator in an airtight container.

Coconut Cashew Rice Noodles

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup cooked rice noodles, chilled
• 8 whole cashews
• 1/4 cup shredded carrot
• 1 whole chicken breast
• 4 mint sprigs
• 1/4 cup coconut milk
• 1 tablespoon almond butter
• 1 whole thai chile
• 1/2 teaspoon rice vinegar

Recipe

• 1 cook chicken thigh on a sauté pan on medium heat for 10 minutes or until cooked thoroughly.
• 2 dice chicken and mix into rice noodles, carrots, and cashews.
• 3 in a small saucepan, quickly heat coconut milk, rice vinegar and almond butter, stirring constantly until mixed. do not heat too much - only heat enough for the mixture to emulsify.
• 4 drizzle mixture over rice noodle mixture and refrigerate for 10 minutes.
• 5 serve with mint.

Matrimonial Bliss

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

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons icing sugar
• 1/2 cup butter
• 1 1/4 cups brown sugar
• 1 cup chopped walnuts
• 1/2 cup unsweetened coconut
• 2 tablespoons flour
• 1/2 teaspoon baking powder
• 2 large eggs, well beaten
• 1 teaspoon vanilla extract

Recipe

• 1 mix together the ingredients for the bottom layer.
• 2 press into a well greased 8 x 8" pan.
• 3 combine the ingredients for the top layer in the order given.
• 4 spread on top of the bottom layer in the pan.
• 5 bake at 325°f for 30 minutes or until done.
• 6 cool, then cut into squares.

Coconut Body Butter For Dry Skin

Total Time: 10 mins Preparation Time: 5 mins

Ingredients

• 2 tablespoons grated beeswax
• 2 teaspoons distilled water
• 1/2 cup cocoa butter
• 3 tablespoons sesame oil
• 2 tablespoons coconut oil
• 1 tablespoon olive oil

Recipe

• 1 melt beeswax over low heat with the water.
• 2 blend in cocoa butter until smooth.
• 3 slowly mix in oils.
• 4 pour into glass jar.
• 5 this lotion will thicken as it cools.

Coconut Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 250 g butter
• 1/2 cup caster sugar
• 3 egg yolks
• 1 cup sifted self raising flour
• 1/2 cup milk
• 1/2 teaspoon vanilla essence
• 3 egg whites
• 1/2 cup caster sugar
• 1 cup desiccated coconut

Recipe

• 1 line the base and sides of a 20cm springform pan with baking paper, ensuring the paper comes at least 5cm above the top of the tin.
• 2 cream butter and sugar together until light and fluffy. add egg yolks, beating well.
• 3 fold in flour alternately with milk and vanilla. pour into the prepared tin.
• 4 prepare topping.
• 5 whisk egg whites until stiff peaks form. gradually beat in sugar until thick and glossy. gently fold coconut into mixture.
• 6 spoon topping over the top of the cake mixture, ensuring the cake batter is completely covered with the coconut topping mixture.
• 7 bake in a moderate oven(180 degreesc) for 40-45 minutes or until cooked when tested. if more cooking time is required, cover the cake with foil or paper to prevent the top of the cake from browning.
• 8 cool cake for 5 minutes before turning onto a wire rack to cool completely. this cake can also be served warm if preferred.

Icing-in-the-cake Cake

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 4 eggs
• 1 cup water
• 1/2 cup oil
• 1 (18 1/4 ounce) box butter pecan cake mix
• 1 (1 lb) container coconut pecan frosting

Recipe

• 1 mix all together with mixer.
• 2 bake in a well-greased bundt pan at 375 for 45-55 minutes.
• 3 cool 20 minutes before turning out on cake plate.

Gigantic Macadamia Chocolate Chunk Cookies

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

Ingredients

• 3/4 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1 egg
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 3/4 cup butter flavor shortening, melted and cooled slightly
• 2 tablespoons light corn syrup
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 6 ounces chocolate, coarsely chopped
• 2/3 cup coarsely chopped macadamia nuts

Recipe

• 1 in a large bowl, beat both sugars and egg on high speed of electric mixer until light. reduce mixer speed to low and mix in extracts, melted shortening and corn syrup.
• 2 in a separate bowl, mix together flour, salt, and baking soda.
• 3 by hand, stir flour mixture into sugar mixture until thoroughly combined. stir in chocolate and macadamia nuts.
• 4 using a 1/4 cup measure, scoop dough onto a dish to form neat mounds. place dish with dough scoops in refrigerator and chill thoroughly for at least 3 hours. to hasten the process, you may chill dough in freezer for 1 hour.
• 5 preheat oven to 350 degrees f. line a cookie sheet with parchment paper or silpat.
• 6 bake for 19-21 minutes or until cookies are set. let cool on cookie sheet.
• 7 note: if cookies are browning quickly, lay a sheet of foil over them after the first 15 minutes of baking.

Coconut Bread

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 cup flour (i use wheat)
• 2 cups shredded coconut
• 2 eggs
• 6 ounces yogurt (used vanilla flavored)
• 4 ounces applesauce
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 2 tablespoons apple butter (i used this in place of sugar, you could use sugar, honey, etc)
• 1 teaspoon baking soda
• 2 tablespoons milk (i used almond milk)

Recipe

• 1 1. heat oven 350
• 2 2. in shallow baking sheet, add coconut and put in oven to lightly toast (toasts quick so keep on it, want it a very light brown, some of it can even be still).
• 3 3. in bowl, mix eggs, applesauce, yogurt, baking soda, milk, and vanilla until smooth and well mixed.
• 4 4. slowly mix in flour to the wet ingredients.
• 5 5. add coconut and mix.
• 6 6. grease a loaf pain and pour in batter. batter will be a little thick, if you feel it's too dry slowly add milk tbsp at time.
• 7 7. bake for 35-40 minutes.

Masoor Daal - Indian Red Lentils

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

Ingredients

• Servings: 6
• 1/2 lb red lentil
• water, as needed
• 2 tablespoons ghee or 2 tablespoons canola oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 2 teaspoons whole coriander seeds
• 2 teaspoons cumin seeds
• 2 teaspoons dried red pepper flakes
• 1 teaspoon cardamom seed
• 6 inches cinnamon sticks, broken
• 2 teaspoons turmeric powder
• salt
• 1 tablespoon lemon juice or 1 tablespoon tamarind paste
• 2 cups plain low-fat yogurt or 14 ounces light coconut milk

Recipe

• 1 wash the lentils well, and then put them into a sauce pan. add 4 - 6 cups of salted water to cover the lentils.
• 2 bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft. keep the water level above the lentils.
• 3 while the lentils are simmering, grind the spices together then toast them over low heat in a dry sauté pan until you have released their aromas. set spices aside.
• 4 using the same sauté pan, heat ghee or oil over low to medium heat. add onions and sauté until they are soft. add garlic, sauté another 3-4 minutes. do not burn the onions or garlic. add spice mixture; continue to cook for 2 minutes.
• 5 once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick). stir and scrape up any bit from the bottom. stir in lemon juice, adjust salt and continue to cook for 5 minutes.
• 6 just before serving add yogurt and heat through. serve with a wheat flat bread such as roti.

Coconut Brownie Pie

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 2/3 cups coconut (7 oz)
• 1 (14 1/2 ounce) can sweetened condensed milk
• 1/2 cup butter
• 3 ounces unsweetened chocolate
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 3 eggs
• 1 tablespoon vanilla

Recipe

• 1 preheat oven to 325°f.
• 2 lightly grease a 9 inch pie pan.
• 3 in a small bowl, combine coconut and milk.
• 4 melt butter and chocolate in a small sauce pan over low heat, stirring until smooth.
• 5 combine sugar, flour, eggs and vanilla.
• 6 stir in chocolate.
• 7 pour mixture into pie pan and spread over bottom.
• 8 spoon coconut mixture on top leaving a 1/2 inch border around edges.
• 9 bake 30-35 minutes.

Coconut Buttertart Squares

Coconut Cake

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

Ingredients

• Servings: 1
• 3 cups sugar
• 3/4 cup shortening
• 4 eggs
• 3/4 cup coconut
• 4 1/2 cups flour
• 4 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups milk
• 1 1/2 teaspoons vanilla

Recipe

• 1 cream sugar and shortening until fluffy.
• 2 add the eggs,one at a time.
• 3 then mix in the coconut.
• 4 sift dry ingredients together, and add alternately with milk and vanilla to the sugar/shortening/egg mixture-- beginning and ending with dry ingredients.
• 5 divide evenly, into 2 greased and lightly floured 9" cake pans.
• 6 bake at 350-degrees for about 30 to 35 minutes or until a tooth-pick comes out clean.

Lime Bananas

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

Ingredients

• Servings: 4
• 4 firm bananas, peeled,cut in half crosswise then cut in half lengthwise
• 1 tablespoon butter
• 4 tablespoons dark brown sugar
• 2 limes, juiced
• toasted coconut (to garnish) (optional)

Recipe

• 1 melt butter in skillet.
• 2 add bananas and fry over medium heat until golden, about 5 minutes.
• 3 sprinkle sugar over top.
• 4 stir occasionally until sugar dissolves and becomes a syrup, about 4 minutes.
• 5 arrange bananas on 4 individual plates.
• 6 squeeze 1/2 lime over each serving.
• 7 garnish with toasted coconut if desired.
• 8 serve while warm.

Coconut Bread Iii

Ingredients

• Servings: 12
• 1 cup coconut, unsweetened toasted
• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 egg, beaten
• 1/4 cup oil
• 1 cup milk
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350.
• 2 mix coconut, flour, baking powder, salt and sugar.
• 3 in separate bowl, mix egg, oil, milk, and vanilla.
• 4 add wet mixture to dry mixture and stir until blended.
• 5 pour into greased and floured loaf pan and bake one

Coconut Brownies

Coconut Cake

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

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 1 1/2 cups milk
• 1/2 cup butter, softened
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract or 1/2 teaspoon coconut flavoring
• 2 eggs
• 3/4 cup shredded unsweetened coconut

Recipe

• 1 preheat oven to 375°f.
• 2 grease and flour two 9-inch round cake pans.
• 3 in a bowl combine flour, sugar and baking powder.
• 4 add milk, butter, vanilla and coconut flavoring.
• 5 beat with mixer on low speed until combined.
• 6 beat on high speed for 2 minutes.
• 7 add eggs and beat 2 minutes more.
• 8 gently stir coconut into batter.
• 9 pour batter into two prepared pans.
• 10 bake at 375°f for about 25-30 minutes or until a toothpick comes out clean.
• 11 cool wire on racks for 10 minutes.
• 12 remove from pans and cool completely on racks.
• 13 when completely cooled, frost with your favorite frosting.

Coconut Blizzard Drink

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 cups orange juice
• 2 cups non-fat vanilla yogurt
• 1 1/2 cups pineapple chunks
• 1 cup ice cube
• 1 1/2 teaspoons coconut extract

Recipe

• 1 in a blender puree all ingredients until smooth.
• 2 and serve!

Lime And Coconut Coins

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• sugar cookie (your favorite recipe)
• 2 cups confectioners' sugar
• 1/4 cup lime juice
• 2 teaspoons lime zest
• 1 cup coconut, toasted

Recipe

• 1 make your favoriet sugar cookie dough.
• 2 shape into 1.5 inch logs. wrap and freeze for 20 minutes or refrigerate at least overnight.
• 3 slice into 1/8 inch rounds and place on silpat (or parchment) lined cookie sheets.
• 4 bake as usual.
• 5 whisk together sugar, lime juice and zest.
• 6 spoon the glaze over each cookie.
• 7 sprinkle toasted coconut on top and let them set.

Eggplant (aubergine) Curry

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 large eggplants
• cooking spray
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 1 green onion, in 1/2 to 1 inch slices
• 14 -16 ounces extra firm tofu, drained in colander then cubed (use fresh tofu rather than packaged, if possible)
• 1 1/4 teaspoons of your favorite curry powder, to taste
• 1/4 teaspoon ground cumin, to taste
• 3 tablespoons thick coconut milk (or if it's not thick, at least 1/2 cup, to taste)
• 1 teaspoon lemon juice
• 1 dash cayenne, to taste

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cut the eggplants lengthwise and lay cut-side down on a cooking-sprayed pan; bake eggplant halves for 20 to 30 minutes until very soft.
• 3 meanwhile, in a skillet heat the butter and olive oil over medium high and sauté the onion and garlic together until soft.
• 4 when the eggplant is done, scoop the insides out of the peel and place in a food processor together with the sautéed onion and garlic; whir for 1 minute.
• 5 place whirred eggplant mixture in a saucepan and add remaining ingredients; stir well and heat over medium high for about 3 to 5 minutes or until tofu is heated through (don't heat for too long or the coconut milk will lose its taste).
• 6 i eat it just as is, but you can serve it over cooked rice; some people like to add chickpeas.
• 7 note: i highly recommend you use fresh tofu, if you can get it; i purchase it at my local asian market.

Easy Chicken Luau

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

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 4 chicken breasts, cut into bite sized pieces
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (13 1/2 ounce) can coconut milk
• 1 (10 ounce) package frozen spinach, thawed and chopped

Recipe

• 1 saute the chicken in the oil until just cooked through.
• 2 add the cream of chicken soup and the coconut milk. heat until simmering.
• 3 add the spinach.
• 4 serve over steamed rice.

Coconut Cake

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 1 (18 1/4 ounce) box cake mix
• 3/4 teaspoon coconut extract
• 1/2 cup sugar
• 2 egg whites
• 1 cup unsalted butter (softened)
• 1/4 teaspoon vanilla
• 2 teaspoons coconut extract
• 8 ounces shredded coconut (toasted)
• 4 ounces semisweet chocolate (melted)
• 12 vanilla wafers (divided per prep)

Recipe

• 1 for cake: preheat oven to 350°f.
• 2 grease & flour 3 (9-inch) rd baking pans. prepare cake mix according to pkg directions, adding 3/4 tsp coconut extract.
• 3 pour batter into prepared pans & bake according to pkg directions, but baking time should be reduced due to dividing the batter into 3 separate pans. cool 10 min, remove from pans & cool completely on wire racks.
• 4 for coconut buttercream frosting:.
• 5 in a sml mixer bowl, combine sugar & egg whites. place over simmering water, but do not allow water temp to exceed 120 degrees.
• 6 whisk whites till sugar is dissolved & remove from heat. beat at high-speed till stiff peaks form & mixture has cooled.
• 7 using med-speed, gradually beat in butter + vanilla & cont beating till mixture is smooth & fluffy. fold in 2 tsp coconut extract. remove about 2 tbsp & put aside to use for garnish.
• 8 to decorate cake:.
• 9 place 1 cake layer on serving plate. spread w/buttercream frosting & repeat process w/2nd cake layer. top w/3rd cake layer. spread remaining buttercream frosting on sides & top of cake.
• 10 drizzle melted chocolate over top of cake.
• 11 crush 8 vanilla wafers, combine w/8 oz shredded/toasted coconut & coat sides of cake w/mixture.
• 12 using the reserved buttercream frosting, pipe 12 sml rosettes on top of cake just inside the edges. crush last 4 vanilla wafers & lightly sprinkle a dusting of crumbs atop ea rosette. refrigerate till ready to cut & serve.
• 13 note: except for a cpl of minor chgs, i pretty much entered this recipe as written ~ but i have to admit i would be sorely tempted to use my favorite non-cook buttercream frosting recipe & get on w/decorating the cake as directed. i enjoy taking extra care for recipes, but i allow my practical side to overrule such time extravagances. :-).

Coconut Berry Cooler

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 3 cups water
• 2/3 cup lemon juice
• 1 tablespoon stevia (to taste)
• 2 tablespoons cream of coconut
• 1/2 cup frozen blueberries
• 1/2 cup frozen raspberries

Recipe

• 1 in large bowl, combine all ingredients. serve over ice.

Coconut Braised Beef

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 hot dried red chilies
• 3 garlic cloves, peeled
• 1 inch piece ginger, peeled and roughly chopped
• 1 tablespoon chili powder
• 2 limes, juice and zest of or 2 tablespoons rice wine or 2 tablespoons other mild vinegar
• 2 tablespoons corn, grapeseed or 2 tablespoons other neutral oil
• 1 1/2 lbs beef, preferably chuck, cut into 1-inch cubes
• 2 cups coconut milk (or 1 can, about 1 1/2 cups, plus 1/2 cup water)
• salt

Recipe

• 1 put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
• 2 heat oil over medium-high heat in a skillet that can later be covered. add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. add beef, and cook, stirring occasionally, until browned and covered with sauce.
• 3 pour in coconut milk, and bring mixture to a boil. lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
• 4 uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. season to taste with salt, and serve with rice.

Coconut Cake

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 3 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• 2 cups sifted powdered sugar
• 1 (16 ounce) carton sour cream
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 (6 ounce) packages frozen coconut, thawed

Recipe

• 1 beat butter at medium speed with mixer until fluffy, gradually add sugar, beat well. add eggs, 1 at a time, beating mixture after each addition.
• 2 combine flour and baking powder, add to butter mixture, alternately with milk, begin and end with flour mixture. mix just until blended after each addition. stir in vanilla. pour batter into 3 greased and floured 9-inch round cake pans.
• 3 bake at 350f for 18 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• 4 split each layer in half horizontally. spread sour cream coconut filling between layers and on top of cake. cover and chill at least 3 hours before serving.
• 5 sour cream coconut frosting:.
• 6 combine first 3 ingredients, stir in coconut.

Coconut Bread

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

Ingredients

• Servings: 12
• 2 cups flour
• 1 1/2 cups milk (i use 1%)
• 2/3 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons melted shortening
• 1 egg (beaten)
• 1 teaspoon vanilla
• 1 cup coconut

Recipe

• 1 sift flour, baking powder, salt & sugar in a bowl.
• 2 add melted shortening & milk.
• 3 next add beaten egg, vanilla and coconut.
• 4 bake in greased loaf pan for 1 hour at 350 degrees.

Coconut Bread

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

Ingredients

• 4 cups flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 pinch salt
• 2 cups sugar
• 2 cups coconut (grated)
• 2 large eggs (beaten)
• 1/2 cup evaporated milk
• 1/2 cup unsalted butter (melted)
• 1 tablespoon water

Recipe

• 1 sift flour, baking powder, cinnamon, nutmeg and salt together into large bowl.
• 2 stir in sugar and cocunut.
• 3 beat in eggs, milk and butter.
• 4 add water, stir well.
• 5 divide dough into two greased loaf pans. bake for 1 hour at 325 degrees.

Coconut Cake With Fluffy Icing

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3/4 cup fresh lemon juice
• 8 teaspoons cornstarch
• 1 1/2 cups sugar
• 8 egg yolks
• 1/2 cup butter, cut into 8 pieces
• 2 grated lemons, zest of
• 1 pinch salt
• 3 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups sugar
• 1 cup butter, softened
• 4 eggs, at room temperature separated
• 1 teaspoon vanilla
• 1 cup canned unsweetened coconut milk, well stirred
• 1 1/2 cups sugar
• 2 egg whites, at room temperature
• 2 teaspoons corn syrup
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla
• 1 (17 ounce) bag shredded sweetened coconut (2 2/3 cups)

Recipe

• 1 for filling: in heavy saucepan, combine lemon juice and 1/2 cup water.
• 2 add cornstarch and whisk to dissolve.
• 3 add sugar, egg yolks, butter, lemon zest and salt.
• 4 cook over medium heat, whisking constantly, until mixture comes to a simmer.
• 5 reduce heat to low and whisk 1 minute.
• 6 strain through a coarse sieve into a medium bowl.
• 7 let cool to room temperature, press a piece of plastic wrap directly on surface and put in refrigerator until very cold.
• 8 (filling may be prepared up to 2 days in advance).
• 9 to make cake: preheat oven to 350°f and lightly greaes and flour three 9-inch round layer pans.
• 10 line bottoms with parchment paper.
• 11 in medium bowl, sift flour, baking powder and salt.
• 12 in another bowl, cream sugar and butter with electric mixer on high speed until light and fluffy, about 3 minutes.
• 13 beat in egg yolks one at a time, then vanilla.
• 14 on low speed, add flour in three 1-cup additions, alternating with two 1/2-cup additions of coconut milk.
• 15 begin and end with flour and beat until smooth, scraping bowl often with rubber spatula.
• 16 in another bowl, beat egg whites (with clean beaters) on high speed until they form stiff peaks.
• 17 whisk 1/4 of the whites into the batter, then fold in the remainder.
• 18 spread mixture evenly in pans.
• 19 place in oven on center rack.
• 20 make sure pans don't touch each other and that they are not too close to sides of oven so air can circulate evenly around them.
• 21 bake for 25 to 30 minutes, until toothpick inserted in centers come out clean.
• 22 let cakes cool in pans on wire racks for 10 minutes.
• 23 invert and remove from pan and peel off parchment paper.
• 24 tun right sides up and cool completely.
• 25 to make icing: in the top of a double boiler, combine sugar, egg whites,corn syrup, cream of tartar, and 1/3 cup water.
• 26 place over simmering water.
• 27 beat on high speed with handheld electric mixer until icing forms soft peaks, about 2 minutes.
• 28 remove from heat and beat in vanilla.
• 29 continue beating 5 minutes, or just until stiff peaks form.
• 30 place one layer upside down on serving plate.
• 31 spread with half of lemon filling.
• 32 place second layer on top, right side up.
• 33 spread with remaining half of filling.
• 34 add the final layer right side up.
• 35 spread icing over top and sides of cake.
• 36 press handfulls of coconut all over icing.

Grilled Coconut Shrimp

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

Ingredients

• 4 ounces peeled precooked, frozen shrimp
• 3/4 teaspoon lime juice
• 3 -4 large garlic cloves, crushed
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 -2 teaspoon pepper
• 1 egg
• 1/2 cup coconut, sweetened

Recipe

• 1 turn on a stove to between medium and high, and place a frying pan on the stovetop to preheat.
• 2 place the oil on and about a minute later, the butter. wait until the butter is melted, then drop the garlic in the pan.
• 3 when it has browned slightly put the lime juice in, and immediatley after, the shrimp.
• 4 about 2-3 minutes later, when it's about halfway done cooking, put in the pepper. when it's cooked take the shrimp out of the pan and put it on a plate. keep the pan hot, but on medium.
• 5 place the coconut into a pie pan or bowl. whisk the egg.
• 6 a few at a time, dip the shrimp into the egg, and then immediatley dip both sides in coconut. place back in frying pan. continue until all shrimp is "coconut coated", while simultaneously flipping, and then taking the shrimp out of the pan as it brown. it will take about 90 seconds per side.

Make 'em' Melt Chocolate Truffles

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 1/2 lbs chocolate, chopped
• 1 (300 ml) can eagle brand sweetened condensed milk (regular)
• 1 tablespoon vanilla extract
• finely shredded coconut
• finely chopped nuts
• chocolate sprinkles (or colored sprinkles or gold flakes)
• unsweetened cocoa powder
• icing sugar

Recipe

• 1 melt 1 lb. chocolate with eagle brand. remove from heat; stir in vanilla. chill 3 hours or until firm,.
• 2 shape into 1-inch balls; place on wax paper-lined trays. chill until firm.
• 3 melt remaining chocolate. dip truffles in melted chocolate and roll in coatings of choice. place ruffles back onto lined trays; chill.

Mashed Sweet Potatoes With Coconut Milk

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 lbs sweet potatoes
• 3/4 cup light coconut milk
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon salt

Recipe

• 1 prick sweet potatoes with a fork in several places.
• 2 microwave on high until tender all the way to the center, 10 to 15 minutes.
• 3 alternatively, place in a baking dish and bake at 425 degrees f until tender all the way to the center, about 1 hour.
• 4 when cool enough to handle, peel off and discard skin.
• 5 transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher.
• 6 add coconut milk, ginger and salt; stir well.
• 7 reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. serve warm.

Makai Nu Shaak (corn Cooked With Milk)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 1/2 cups frozen corn, thawed
• 2 cups whole milk
• 1 tablespoon oil
• 1/8 teaspoon whole cumin seed
• 1/2 teaspoon grated gingerroot
• 1 fresh green chile, very finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 pinch cayenne pepper
• 2 tablespoons grated coconut
• 1 tablespoon cilantro, chopped

Recipe

• 1 put the corn and milk in a heavy pan. bring to a simmer, making sure it doesn't boil over. simmer vigorously, stirring occasionally, until there is very little milk left (just enough to keep the corn looking wet).
• 2 heat the oil in a frying pan over medium heat. when hot, put in the cumin seed. a few seconds later, add the ginger and green chili. stir once.
• 3 add the corn, sugar, salt, and cayenne to the frying pan. stir to mix. add the coconut and cilantro.
• 4 mix again and turn off the heat.

Cherry Macaroon Pie

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

Ingredients

• 1 (9 inch) pie crusts
• 1 (12 ounce) can cherry pie filling
• 1 egg
• 2/3 cup evaporated milk
• 1/2 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/4 cups shredded coconut

Recipe

• 1 pour pie filling in unbaked pie shell.
• 2 beat together egg and evaporated milk.
• 3 add sugar, flour, salt, almond, and vanilla extract, beat until smooth.
• 4 stir in coconut.
• 5 pour over pie filling.
• 6 bake at 375, 40-45 minutes until puffed and light brown.
• 7 cool before serving.

Gibb's Oat Bran Muffins

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

Ingredients

• 2 1/4 cups oat bran (not bran flakes)
• 1 tablespoon baking powder
• 2 tablespoons chopped almonds
• 1/4 cup shredded coconut (optional)
• 1/4 cup sugar or 1/4 cup real maple syrup
• 1 1/4 cups nonfat milk
• 1 large egg (or 2 egg whites if you'd rather)
• 2 large overripe bananas
• handful raisins or blueberries

Recipe

• 1 combine dry ingredients in a mixing bowl.
• 2 puree wet ingredients.
• 3 mix puree into dry ingredients.
• 4 stir in raisins, if using.
• 5 fill muffin tins.
• 6 add blueberries by hand, if using.
• 7 bake at 450 for about 15 minutes, or until tops are brown.

Coconut Brigadeiros

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• 1 cup sweetened condensed milk
• 1/2 cup coconut milk
• 2 tablespoons unsalted butter
• 2 teaspoons light corn syrup
• 1 cup unsweetened coconut, finely shredded (toasted, if desired)

Recipe

• 1 put the condensed milk, coconut milk, butter, corn syrup, and 1/2 cup of the coconut in a 3-quart heavy-duty saucepan and bring to a boil over medium heat. turn the heat to medium low and cook, whisking constantly, until the mixture thickens and pulls together into a dense batter, about 8 minutes.
• 2 when the mixture is ready, the whisk will leave trails in the batter, allowing you to briefly see the pan bottom, and when you tilt the pan, the mixture should slide to the side in a blob, leaving a thick residue on the bottom of the pan. (it's ok if the residue is slightly brown.)
• 3 slide the mixture into a bowl. (don't scrape the pan--you don't want to use any of the batter stuck to the bottom.) let the mixture cool to room temperature and then refrigerate until very firm, about 3 to 4 hours.
• 4 put the remaining 1/2 cup coconut in a bowl. using a teaspoon or a melon baller, scoop the mixture by the teaspoonful, and with your hands, roll each into a ball about 1 inch in diameter. drop each ball into the coconut as you finish rolling it.
• 5 when you have 4 to 6 brigadeiros, roll them in the coconut and lift them out with your fingers semi-open, carefully shaking off the excess.

Festive Striped Cookies

Total Time: 8 hrs 8 mins Preparation Time: 8 hrs Cook Time: 8 mins

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1/3 cup flaked coconut
• 1 1/2 teaspoons baking powder
• 2 -3 drops green food coloring
• 1/4 cup sweet dried cranberries
• 2 drops red food coloring
• 1/2 teaspoon almond extract

Recipe

• 1 cream butter and sugar till light and fluffy -- add egg and vanilla.
• 2 gradually blend in flour, baking powder, and salt.
• 3 divide dough into thirds.place each 1/3 in separate mixing bowls.
• 4 stir green food coloring into 1/3; set aside.
• 5 stir cranberries and red food coloring into 1/3; set aside.
• 6 stir coconut and almond extract into last 1/3; set aside.
• 7 line an 8x8-inch baking pan with plastic wrap; press green dough evenly to cover the bottom.
• 8 layer with coconut mixture -- then cranberry mixture, pressing each layer gently to cover the layer below.
• 9 cover dough and refrigerate for 8 hours.
• 10 lift dough from pan by plastic wrap.
• 11 cut dough into 5 equal sections.
• 12 carefully cut each section into 1/8th inch slices.
• 13 lay flat on ungreased baking sheet.
• 14 bake at 375°f for 8-10 minutes.
• 15 remove to wire rack to cool completely.

Coconut Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 16 tablespoons butter, softened
• 2 cups sugar
• 1 tablespoon vanilla
• 4 large eggs (separated)
• 1 teaspoon baking powder
• 2 cups flour
• 1 teaspoon baking soda
• 1 pinch salt
• 1 cup buttermilk
• 1 cup shredded coconut
• 1 teaspoon cream of tartar
• 8 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 1 lb powdered sugar
• 1 1/2 cups shredded coconut

Recipe

• 1 cake:.
• 2 cream together butter and sugar.
• 3 add vanilla, and egg yolks one at a time.
• 4 in a bowl, whisk together the flour, baking powder, baking soda, and salt.
• 5 add the flour mixture to butter mixture alternating with the buttermilk.
• 6 beat well after each addition and end with dry ingredients.
• 7 add the coconut and beat on low speed.
• 8 in separate bowl, beat the egg whites until frothy; add cream of tartar.
• 9 beat until stiff peaks.
• 10 fold egg whites into batter.
• 11 pour into 2 greased and floured cake pans.
• 12 bake at 350 for 25-30 minutes.
• 13 cool inverted on wire racks for 10 minutes.
• 14 frosting:.
• 15 put cream cheese and butter in large bowl and beat until smooth.
• 16 beat in powdered sugar.
• 17 gently fold 1 cup coconut into cream cheese mixture.
• 18 frost cake and top with remaining 1/2 cup coconut.

Coconut Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 12 tablespoons unsalted butter, room temperature
• 1 1/4 cups sugar
• 4 large eggs, separated
• 2 cups cake flour (cake flour substitute)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 teaspoon coconut extract (can use vanilla if you need)
• 1 teaspoon lemon zest, grated
• 2 cups sugar
• 1/2 cup water
• 1 tablespoon fresh lemon juice
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1 1/2-2 cups shredded coconut

Recipe

• 1 to make cake: preheat oven to 350f and prepare two 9-inch round cake pans by buttering them. cut two circles of parchment paper and place in the bottom of the cake pans. butter paper and sprinkle pans with flour. turn and shake pans to coat surface evenly and tap out excess flour.
• 2 using an electric mixer, beat butter until light and fluffy. gradually add sugar, beating constantly until well incorporated.
• 3 add egg yolks one at a time, beating well after each addition.
• 4 in a separate bowl, mix/sift cake flour, baking powder and salt together.
• 5 add dry ingredients to the butter mixture alternating with the buttermilk in 3 additions. beat in vanilla and lemon zest.
• 6 in a separate clean, dry mixing bowl, beat the 4 egg whites with a pinch of salt until medium-firm peaks form, but don't allow whites to become dry.
• 7 fold about a third of the whites into batter to lighten, then fold in the remaining whites (don't use an electric mixer for this part).
• 8 divide batter between the two pans and bake on middle rack of oven until a toothpick inserted in center comes out clean - about 30 minutes.
• 9 cool in pans on a rack for 10 minutes and then turn out onto cooling racks to cool completely.
• 10 to make frosting: combine sugar, water and lemon juice in a small saucepan. bring to a boil over high heat, stirring only until sugar dissolves. cook syrup until it reaches a soft-ball stage 234f on a candy thermometer. cool slightly.
• 11 in a clean, dry bowl, using an electric mixer, beat the 2 egg whites until frothy. with beaters running, slowing pour in the warm syrup. beat in vanilla and continue beating until cool and thickened.
• 12 to assemble cake: arrange one cake layer on a serving platter. spread top evening with about 1/2 cup frosting. pat about 1/2 cup of shredded coconut over this layer. set second layer on top. spread top and sides of cake with remaining frosting. gently pat the remaining shredded coconut onto the frosting and around the sides and sprinkle generously over the top.

Coconut Brittle

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

Ingredients

• 2 cups sugar
• 1 cup syrup
• 1/4 cup water
• 2 cups coconut
• 1 teaspoon vanilla
• 3 teaspoons baking soda

Recipe

• 1 place sugar, syrup and water in a 2-quart saucepan and heat to 225° f.
• 2 add coconut and cook to 300° f.
• 3 remove from heat and add vanilla and soda (it will foam up) pour onto a sheet of buttered foil or a buttered shallow pan.
• 4 when cold break into bite-sized pieces.
• 5 keep in a container with a lid.

Mashed Thai Red Curry Sweet Potatoes

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 4 lbs sweet potatoes
• 3/4 cup coconut milk
• 1 tablespoon thai red curry paste
• 1/4 cup maple syrup
• 4 tablespoons unsalted butter
• 1 teaspoon coarse salt

Recipe

• 1 preheat oven to 375 degrees f.
• 2 prick sweet potatoes all over with a fork.
• 3 roast on a baking sheet for about an hour, until soft.
• 4 cool slightly, peel and scoop out flesh.
• 5 alternative method: peel and dice sweet potatoes and roast till soft. this produces more roasted flavor/texture.
• 6 mash with a potato masher.
• 7 in a saucepan, combine coconut milk and curry paste; bring to a bare simmer. do not allow to boil as the coconut milk will curdle.
• 8 cook for five minutes, stirring the curry into the coconut milk.
• 9 add sweet potatoes, 2 tbs. butter and salt; mix to combine.
• 10 add maple syrup to taste.
• 11 butter small gratin dishes or a large casserole.
• 12 spoon mixture into dishes and dot with remaining butter.
• 13 broil for 3-4 minutes.

Coconut Black Beans

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 (15 ounce) can black beans, undrained
• 1/4 cup unsweetened coconut
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

Recipe

• 1 in a medium saucepan, combine beans (with liquid), coconut, cumin and salt. heat through and serve.

Iced Vo Vo's (raspberry Coconut Biscuits/cookies)

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

Ingredients

• 60 g butter
• 1/2 cup caster sugar
• 1 egg
• 2/3 cup plain flour
• 2/3 cup self-raising flour
• 1 (100 g) package pink marshmallows
• 40 g butter
• 1/4 cup sifted icing sugar
• 1/2 cup desiccated coconut
• 1/3 cup raspberry jam

Recipe

• 1 preheat oven to 180°c.
• 2 line two oven trays with baking paper.
• 3 pastry:.
• 4 beat the softened butter and the sugar until light and creamy.
• 5 add the egg and beat until combined.
• 6 fold in the sifted flours.
• 7 turn dough onto floured surface and knead gently for 1 minute or until smooth.
• 8 roll dough out between two sheets of baking paper to 4mm thickness.
• 9 use a knife of fluted pastry wheel to cut dough into 4.
• 10 5 x 6 cm rectangles and place on prepared trays- allow room for spreading.
• 11 bake for 10 minutes or until lightly golden.
• 12 cool on the trays.
• 13 icing:.
• 14 combine the marshmallows and butter in a small pan and stir over low heat until melted and smooth.
• 15 stir in icing sugar.
• 16 put coconut on a sheet of greaseproof paper and working quickly, spread about a quarter teaspoon of icing along each side of biscuits, leaving a bare strip the length of the biscuit in the middle.
• 17 dip the iced biscuit in the coconut and shake off the excess.
• 18 put jam in small pan and heat gently until thinned and warm.
• 19 spread the warmed jam down the centre of the biscuit.