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.

Fresh Peach Angel Pie

Ingredients

• Servings: 1
• 3 egg whites
• 3/4 cup sugar
• 1 cup flaked coconut, toasted
• 1/2 cup toasted and sliced almonds
• 5 fresh peaches, pitted and sliced
• 1 cup heavy whipping cream, whipped
• 1/4 cup flaked coconut, toasted

Recipe

• beat egg whites until soft peaks form. gradually add sugar, beating until very stiff and glossy. fold in toasted coconut and almonds. spoon into a 9 inch pie plate to form a shell.
• bake at 350 degrees f (175 degrees) for 30 to 35 minutes. cool.
• fill with sliced peaches. top with whipped cream and toasted coconut. chill until ready to serve.

Ukrainian Snow Cap Cookies

Ingredients

• Servings: 24
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 3 egg yolks
• 1 tablespoon cream
• 3 egg whites
• 1 1/4 cups confectioners' sugar
• 1 1/2 cups chopped walnuts
• 1 cup flaked coconut,

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat the oven to 350 degrees f (175 degrees c). grease baking sheets or line with parchment paper. sift together the flour, baking powder and salt; set aside.
• in a medium bowl, cream the butter and beat in egg yolks one at a time. stir in cream, and then mix in the dry ingredients to form a light dough. if necessary, cover dough and chill for 30 minutes for easier handling.
• on a lightly floured surface, roll the dough out to 1/4 inch thickness, and cut into small circles. place the circles onto the prepared baking sheets. in a clean glass or metal bowl, whip egg whites to soft peaks. gradually add confectioners' sugar while continuing to whip to stiff peaks. fold in walnuts and coconut. spoon some of the meringue mixture onto the top of each cookie.
• bake for 12 minutes in the preheated oven, or until delicately browned.

Grandmother's Oatmeal Coconut Cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup 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, 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 onto 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.

Maja Blanca Maiz (corn Pudding)

Ingredients

• Servings: 10
• 1 2/3 cups coconut milk
• 1 (14.5 ounce) can cream-style corn
• 1 cup rice flour
• 1 cup sugar

Recipe

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


• mix thoroughly the coconut milk, cream-style corn, rice flour, and sugar in a non-stick pot over medium heat. stir frequently while cooking until thick, about 30 minutes. pour into a serving platter with ridges, or a tray, and let cool completely before serving.

Paleo Spaghetti Squash With Spinach And Bacon Cream

Ingredients

• Servings: 4
• 1/2 pound bacon
• 1 tablespoon bacon drippings
• 1 large spaghetti squash, halved and seeded
• 1/4 cup water
• 1 large onion, coarsely chopped
• 1 eggplant, chopped
• 1 clove garlic, minced, or to taste
• 1 teaspoon italian herb blend
• 1 (14 ounce) can coconut milk
• 2 cups fresh spinach leaves
• salt and ground black pepper to taste
• 2 tablespoons nutritional yeast, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels; crumble and set aside. leave 1 tablespoon bacon drippings in the skillet.
• place halved and seeded spaghetti squash cut sides down in a large glass baking dish with 1/4 cup water. microwave on high until squash is steaming and tender, 10 to 12 minutes. using a fork, scrape spaghetti squash strands from skin. set aside in a large serving dish and keep warm.
• cook and stir onion and eggplant in remaining bacon drippings in a large skillet over medium heat until the onion turns translucent and eggplant is tender, 8 to 10 minutes. stir in garlic and italian herb blend. add coconut milk, bring to a simmer, and cook until warmed through, 2 to 4 minutes. remove from heat and use an immersion blender to puree the eggplant-coconut mixture until smooth.
• return blended coconut milk sauce to skillet over medium-high heat and stir in crumbled bacon and spinach. simmer, stirring often, until spinach is wilted and sauce is heated through, about 5 minutes. pour sauce over spaghetti squash and sprinkle with nutritional yeast to taste.

Thai Coconut Soup Using Ingredients You Actually Have!

Ingredients

• Servings: 4
• 6 chicken tenders
• 1 teaspoon vegetable oil, or as needed
• 1/3 yellow onion, diced
• 2 cups chicken stock
• 1 large carrot, cut into 1/4-inch rounds
• 1 red bell pepper, diced
• 1 (8 ounce) can sliced bamboo shoots, drained
• 4 green onions, and green parts separated
• 1 (14 ounce) can coconut milk
• 1/3 cup lemon juice
• 1 tablespoon curry powder
• 1 1/2 teaspoons red pepper flakes
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 9-inch square baking dish.
• arrange chicken tenders in the prepared baking dish.
• bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. dice chicken.
• heat oil in a pot over medium heat; cook and stir yellow onion in the hot oil until onion is slightly browned, about 10 to 15 minutes. pour in chicken stock and bring to a boil. reduce heat to low and simmer; add carrot, red bell pepper, and bamboo shoots. slice the part of green onions in half lengthwise and add to soup. stir in diced chicken, coconut milk, lemon juice, curry powder, red pepper flakes, turmeric, ginger, paprika, and garlic powder. bring to a boil, reduce heat, and simmer until vegetables are tender and flavors have combined, about 10 minutes.
• slice the green part of green onion; add to soup. remove from heat and serve.

Twisted Colada Protein Smoothie

Ingredients

• Servings: 2
• 1/2 cup shredded coconut
• 8 almonds
• 2 tablespoons flax seeds
• 1 tablespoon chia seeds
• 1 cup sliced frozen banana
• 1 cup coconut milk beverage (such as silk®)
• 2 fresh pineapple spears
• 2 tablespoons protein powder
• 1 teaspoon agave nectar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend coconut, almonds, flax seeds, and chia seeds together in a blender or food processor until slightly smooth. add banana, coconut milk beverage, pineapple, protein powder, and agave nectar; blend until smooth.

Chilled Banana And Coconut Soup

Ingredients

• Servings: 5
• 2 pounds bananas, peeled and diced
• 1 lemon, juiced
• 1/2 cup pineapple juice
• 1 cup plain yogurt
• 1 cup vanilla ice cream
• 1/4 cup dark rum
• 2 cups canned coconut milk
• 1/4 cup sliced almonds, toasted

Recipe

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


• in a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. ladle into a blender in batches if necessary, and blend until smooth. refrigerate until chilled.
• divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.

Baked Italian Egg, Zucchini, And Scallion Frittata

Ingredients

• Servings: 8
• 2 tablespoons coconut oil, melted
• 1 cup shredded zucchini
• 1 small yellow onion, or to taste, grated
• 6 large eggs
• 1/2 cup almond flour
• 2 green onions, thinly sliced, or to taste
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• 3/4 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a baking dish with coconut oil.
• drain zucchini and onion in a colander until no longer wet, about 10 minutes.
• beat eggs, almond flour, green onions, garlic, onion powder, basil, sea salt, and black pepper together in a large mixing bowl until smooth; stir zucchini and onion into the egg. pour the egg mixture into the prepared baking dish.
• bake in preheated oven until set in the center, 35 to 40 minutes.

Fantasy Pie

Ingredients

• Servings: 1
• 3 eggs
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 cup dark corn syrup
• 1 teaspoon vanilla extract
• 1 cup coarsely chopped pecans
• 1/3 cup miniature milk chocolate chips
• 1/2 cup flaked coconut
• 1/4 cup raisins
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, lightly beat the eggs. stir in the sugar, brown sugar, corn syrup and vanilla. mix in the pecans, chocolate chips, coconut and raisins. pour into pie crust.
• bake in the preheated oven for 60 to 90 minutes, or until golden brown and a knife inserted comes out clean.

Special Cookies

Ingredients

• Servings: 3
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups high protein crisp rice and wheat cereal
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1/2 cup raisins

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). sift together the flour, baking powder, baking soda and salt; set aside.
• in a large bowl, cream together the butter and brown sugar until smooth. beat in the eggs one at a time then stir in the vanilla. blend in the sifted ingredients until just incorporated. mix in the cereal, coconut, walnuts and raisins. drop by tablespoonfuls onto ungreased cookie sheets. cookies should be at least 2 inches apart.
• bake for 9 to 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Tender Taro Root Cooked In Coconut Milk

Ingredients

• Servings: 4
• 1 pound raw taro root, peeled and cut into 1/2-inch cubes
• 2 1/2 cups coconut milk
• 3/4 cup sugar
• 1/4 cup palm sugar
• 1/2 teaspoon salt
• 1 cup coconut cream

Recipe

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


• bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. add the sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. stir the coconut cream through the mixture; continue cooking just until hot. ladle into individual bowls to serve.

Baked-bottom Nanaimo Bars

Ingredients

• Servings: 16
• 1/2 cup unsalted butter at room temperature
• 1/4 cup sugar
• 1 egg
• 1/4 cup unsweetened cocoa powder
• 1 1/4 cups graham cracker crumbs
• 1 cup flaked coconut
• 1/2 cup finely chopped almonds
• 3/4 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 (5.1 ounce) package instant vanilla pudding mix
• 2 1/4 cups milk
• 1/4 cup flaked coconut

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 2 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c). butter an 8x8-inch square baking pan.
• in a large mixing bowl, beat unsalted butter with sugar with an electric mixer until very creamy, about 1 minute. add the egg and cocoa powder, and beat until the ingredients are well mixed. pour in the graham cracker crumbs, 1 cup coconut, and almonds, and beat on low speed until the ingredients are thoroughly combined. press the mixture into the bottom of the prepared baking pan.
• bake in the preheated oven for 12 minutes, and let the crust cool.
• melt chocolate chips with 3 tablespoons of butter in a saucepan over very low heat, stirring until well blended. remove from the heat, allow to cool for several minutes, then spread the chocolate mixture over the crust in a smooth layer. refrigerate the dish while you make the next layer.
• beat the pudding mix and milk in a mixing bowl with an electric mixer until the pudding is thick and smooth, about 2 minutes. spread the pudding over the chocolate layer; sprinkle the dish with 1/4 cup coconut, cover loosely, and refrigerate until chilled and set, at least 1 hour.

Sunshine Coast-style Nanaimo Bars

Ingredients

• Servings: 16
• bottom layer:
• 1/2 cup butter
• 1/4 cup sugar
• 5 tablespoons unsweetened cocoa powder
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cups graham cracker crumbs
• 1 cup shredded coconut
• 1/2 cup chopped walnuts
• middle layer:
• 1/3 cup butter at room temperature
• 3 tablespoons custard powder (such as bird's® custard powder)
• 1/4 cup milk
• 3 cups confectioners' sugar
• 1/4 cup blackberries
• top layer:
• 12 (1 ounce) squares semisweet chocolate
• 2 tablespoons butter

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• melt 1/2 cup of butter in a saucepan over low heat, and stir in the sugar and cocoa powder until the mixture is smooth. whisk in egg and vanilla extract, remove from heat, and stir in the graham cracker crumbs, coconut, and walnuts until well combined. press the mixture into a 9x9-inch square pan, and refrigerate until cold, about 1 hour.
• place 1/3 cup of room temperature butter into a mixing bowl, and stir custard powder and milk into the butter to make a smooth, creamy mixture. stir in confectioners' sugar, about 1 cup at a time, until the mixture is very smooth, with no lumps. lightly stir in the blackberries. spread the filling on the chilled crust in an even layer, and refrigerate for at least 30 minutes to set up.
• melt chocolate and 2 tablespoons of butter in a saucepan over very low heat, stirring until the chocolate is completely melted and smooth. remove from heat, and pour over the filling layer, spreading the topping over the filling to cover completely. return to refrigerator, and allow to set until firm, at least 30 minutes. to cut, dip a very sharp knife into boiling water, and cut into squares with the hot knife.

Special Cookies

Ingredients

• Servings: 3
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups high protein crisp rice and wheat cereal
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1/2 cup raisins

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). sift together the flour, baking powder, baking soda and salt; set aside.
• in a large bowl, cream together the butter and brown sugar until smooth. beat in the eggs one at a time then stir in the vanilla. blend in the sifted ingredients until just incorporated. mix in the cereal, coconut, walnuts and raisins. drop by tablespoonfuls onto ungreased cookie sheets. cookies should be at least 2 inches apart.
• bake for 9 to 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Bringhe

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 2 chicken leg quarters, meat removed and cut into bite-sized pieces
• 1/2 pound tiger prawns, peeled and deveined
• 1/2 pound cubed fully cooked ham
• 2 bay leaves
• salt and pepper to taste
• 1 (16 ounce) can coconut milk
• 1 cup uncooked glutinous rice

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. season with the curry powder and stir to evenly coat. add the chicken and stir. cover the skillet and cook for 2 minutes. stir the prawns into the mixture and cook another 2 minutes. add the ham and bay leaves; season with salt and pepper and mix thoroughly. again cover the skillet and cook another 2 minutes.
• pour the coconut milk into the skillet. add the rice and stir. reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. serve hot.

Turnip With Coconut

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1/2 teaspoon mustard seed
• 1/4 teaspoon asafoetida powder
• 2 turnips, quartered and sliced thinly
• 4 fresh turnip leaves, chopped
• 1/2 onion, minced
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 2 tablespoons water
• 1 tablespoon shredded coconut

Recipe

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


• heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. season the mixture with the paprika, turmeric, and salt. pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. return heat to high to cook off any excess water. mix the coconut into the mixture just before serving.

Chocolate Earthquake Cake Ii

Ingredients

• Servings: 9
• 1 (18.25 ounce) package devil's food cake mix with pudding
• 1 cup flaked coconut
• 1 cup chopped pecans
• 8 ounces cream cheese
• 1 pound confectioners' sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 325 degrees f (165 degrees c). spray 9x13-inch pan with cooking spray.
• spread coconut and pecans over bottom of pan.
• mix cake mix according to package directions. pour over the pecans and coconut.
• melt butter, add with cream cheese, vanilla, and confectioners' sugar to a medium-sized bowl and mix well. spoon with a teaspoon over the cake.
• bake cake at 325 degrees f (165 degrees c) for 50-55 minutes or until done.

German Chocolate Thumbprint Cookies

Ingredients

• Servings: 5
• topping:
• 1 cup sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 3 egg yolks, beaten
• 1 1/2 cups flaked coconut
• 1 1/2 cups chopped pecans
• cookie:
• 1 (18.25 ounce) package german chocolate cake mix
• 1/3 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 26 mins Ready Time: 46 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a heavy 2-quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. blend well. cook over medium heat for 10 to 13 minutes or until thickened and bubbly. stir frequently. stir in coconut and pecans. remove from heat and cool to room temperature.
• reserve 1 1/4 cups of the topping mixture and set aside. in a large bowl, combine cake mix, melted butter and remaining topping mixture. stir by hand until thoroughly moistened. shape dough into 1 inch balls. place 2 inches apart on ungreased cookie sheet. using your finger, make an indention in center of each ball. fill each indention with 1/2 teaspoon of reserved topping.
• bake for 10 to 13 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Grandmother's Oatmeal Coconut Cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup 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, 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 onto 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.

Beetroot Aloo Koora

Ingredients

• Servings: 4
• 4 large red beets - trimmed, peeled, and cut into cubes
• 3 potatoes, peeled and cut into small cubes
• 2 tablespoons vegetable oil
• 1/2 teaspoon skinned split black lentils (urad dal)
• 1/2 teaspoon mustard seed
• 1/2 teaspoon cumin seed
• 2 dried red chile peppers, broken into pieces
• 1 pinch asafoetida powder
• 6 fresh curry leaves
• 1/2 teaspoon ground red pepper
• 1/4 cup flaked coconut

Recipe

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


• place the beets and potatoes in separate bowls, each with enough water to cover. set aside to soak until you need them.
• heat the oil in a large skillet over medium-high heat. cook the lentils, mustard seed, cumin seed, and red chile peppers in the hot oil until the seeds begin to splutter, about 30 seconds. stir the asafoetida and curry leaves into the mixture and cook another few seconds.
• drain the beets and potatoes and add to the skillet. cook and stir until they begin to brown, about 5 minutes. reduce heat to medium-low, cover, and continue cooking until the potatoes and beets are soft, about 20 minutes more. if there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. stir the red pepper and coconut into the mixture and serve immediately.

Chocolate Earthquake Cake Ii

Ingredients

• Servings: 9
• 1 (18.25 ounce) package devil's food cake mix with pudding
• 1 cup flaked coconut
• 1 cup chopped pecans
• 8 ounces cream cheese
• 1 pound confectioners' sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 325 degrees f (165 degrees c). spray 9x13-inch pan with cooking spray.
• spread coconut and pecans over bottom of pan.
• mix cake mix according to package directions. pour over the pecans and coconut.
• melt butter, add with cream cheese, vanilla, and confectioners' sugar to a medium-sized bowl and mix well. spoon with a teaspoon over the cake.
• bake cake at 325 degrees f (165 degrees c) for 50-55 minutes or until done.

Turnip With Coconut

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1/2 teaspoon mustard seed
• 1/4 teaspoon asafoetida powder
• 2 turnips, quartered and sliced thinly
• 4 fresh turnip leaves, chopped
• 1/2 onion, minced
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 2 tablespoons water
• 1 tablespoon shredded coconut

Recipe

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


• heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. season the mixture with the paprika, turmeric, and salt. pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. return heat to high to cook off any excess water. mix the coconut into the mixture just before serving.

Grandmother's Oatmeal Coconut Cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup 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, 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 onto 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.

Beetroot Aloo Koora

Ingredients

• Servings: 4
• 4 large red beets - trimmed, peeled, and cut into cubes
• 3 potatoes, peeled and cut into small cubes
• 2 tablespoons vegetable oil
• 1/2 teaspoon skinned split black lentils (urad dal)
• 1/2 teaspoon mustard seed
• 1/2 teaspoon cumin seed
• 2 dried red chile peppers, broken into pieces
• 1 pinch asafoetida powder
• 6 fresh curry leaves
• 1/2 teaspoon ground red pepper
• 1/4 cup flaked coconut

Recipe

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


• place the beets and potatoes in separate bowls, each with enough water to cover. set aside to soak until you need them.
• heat the oil in a large skillet over medium-high heat. cook the lentils, mustard seed, cumin seed, and red chile peppers in the hot oil until the seeds begin to splutter, about 30 seconds. stir the asafoetida and curry leaves into the mixture and cook another few seconds.
• drain the beets and potatoes and add to the skillet. cook and stir until they begin to brown, about 5 minutes. reduce heat to medium-low, cover, and continue cooking until the potatoes and beets are soft, about 20 minutes more. if there is excess water in the pan, increase the heat to high and cook until the water evaporates completely. stir the red pepper and coconut into the mixture and serve immediately.

Bringhe

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 2 chicken leg quarters, meat removed and cut into bite-sized pieces
• 1/2 pound tiger prawns, peeled and deveined
• 1/2 pound cubed fully cooked ham
• 2 bay leaves
• salt and pepper to taste
• 1 (16 ounce) can coconut milk
• 1 cup uncooked glutinous rice

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. season with the curry powder and stir to evenly coat. add the chicken and stir. cover the skillet and cook for 2 minutes. stir the prawns into the mixture and cook another 2 minutes. add the ham and bay leaves; season with salt and pepper and mix thoroughly. again cover the skillet and cook another 2 minutes.
• pour the coconut milk into the skillet. add the rice and stir. reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. serve hot.

Breakfast Power Smoothie

Ingredients

• Servings: 1
• 1 cup so delicious® dairy free unsweetened coconut milk
• 1 1/2 cups frozen strawberries
• 2 bananas, peeled and chopped
• 1 packet vanilla-flavored natural vegan protein powder (such as vega)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine all ingredients into a blender, and blend until smooth. enjoy!

Macaroon Cookie Crumb Pie

Ingredients

• Servings: 1
• 2 cups crushed macaroon cookies
• 1/2 cup chopped dates
• 1/2 cup pecans, coarsely chopped
• 1/2 cup slivered almonds
• 1/2 cup sugar
• 1/2 cup brown sugar
• 5 egg whites
• 1 teaspoon coconut extract
• 1 (9 inch) frozen pie crust, partially thawed

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine crushed cookies, dates, pecans, almonds, sugar and brown sugar. in a separate glass or metal mixing bowl, beat egg whites until soft peaks form. fold egg whites and coconut extract into cookie mixture until no streaks remain.
• pour filling into partially thawed pie crust. bake in preheated oven for 45 minutes, or until golden brown. cool completely before slicing.

Breakfast Power Smoothie

Ingredients

• Servings: 1
• 1 cup so delicious® dairy free unsweetened coconut milk
• 1 1/2 cups frozen strawberries
• 2 bananas, peeled and chopped
• 1 packet vanilla-flavored natural vegan protein powder (such as vega)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine all ingredients into a blender, and blend until smooth. enjoy!

Sweetened Bananas In Coconut Milk

Ingredients

• Servings: 6
• 4 large bananas, cut in half crosswise then lengthwise
• 1 cup coconut milk
• 1 cup sugar
• 1 teaspoon salt
• 1/2 cup cream of coconut

Recipe

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


• bring the coconut milk to a boil in a pot. add the bananas to the coconut milk and cook until tender, about 15 minutes. dissolve the sugar and salt into the mixture. stir the coconut cream through the mixture. remove from heat; serve hot.

Coconut-cornflake Cookies

Ingredients

• Servings: 3
• 3 egg whites
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 1/2 cups flaked coconut
• 1 1/2 cups cornflakes cereal

Recipe

• preheat oven to 325 degrees f (170 degrees c).
• beat egg whites until stiff (the egg whites not your arm).
• stir in sugar, salt and vanilla.
• blend coconut and corn flakes and add to egg mixture.
• drop on ungreased parchment paper. bake for 15-18 minutes.

Thai Steamed Banana Cake

Ingredients

• Servings: 6
• 1 (3.5 ounce) package flaked coconut
• 1/4 teaspoon salt
• 1/2 cup rice flour
• 3/4 cup tapioca flour
• 1/2 tablespoon arrowroot starch
• 2 cups coconut cream
• 1/2 cup sugar
• 1 pound ripe bananas, mashed
• 1/8 teaspoon salt
• 1/2 cup coconut milk

Recipe

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


• toss the coconut with 1/4 teaspoon salt in a bowl; set aside.
• sift the rice flour, tapioca flour, and arrowroot starch together in a large bowl; stir the coconut cream into the mixture until the flours are incorporated into the cream, at least 10 minutes. stir the sugar into the mixture until completely dissolved. add the mashed banana and mix well. add 1/8 teaspoon salt and coconut milk; again, mix well. pour the batter into a square baking tin or individual aluminum foil cups. top with the reserved coconut.
• bring about 1-1/2 inches of water to boil in a steamer fitted with a large basket. steam the cake over the boiling water until cooked through, 20 to 25 minutes.

Buko (young Coconut) Pie

Ingredients

• Servings: 6
• 1 fresh young coconut, drained with meat removed and chopped
• 2 (12 fluid ounce) cans evaporated milk
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs, beaten
• 1/4 cup sugar
• 1 pinch salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 50 mins


• preheat an oven to 350 degrees f (175 degrees c).
• stir the coconut, evaporated milk, sweetened condensed milk, eggs, sugar, and salt together in a bowl; pour into a round 3-quart baking dish. set the baking dish into a large roasting pan. pour enough water into the bottom of the roasting pan to fill about halfway up the side of the baking dish. carefully move to the preheated oven.
• bake in preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. allow to cool completely before serving.

Thai Steamed Banana Cake

Ingredients

• Servings: 6
• 1 (3.5 ounce) package flaked coconut
• 1/4 teaspoon salt
• 1/2 cup rice flour
• 3/4 cup tapioca flour
• 1/2 tablespoon arrowroot starch
• 2 cups coconut cream
• 1/2 cup sugar
• 1 pound ripe bananas, mashed
• 1/8 teaspoon salt
• 1/2 cup coconut milk

Recipe

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


• toss the coconut with 1/4 teaspoon salt in a bowl; set aside.
• sift the rice flour, tapioca flour, and arrowroot starch together in a large bowl; stir the coconut cream into the mixture until the flours are incorporated into the cream, at least 10 minutes. stir the sugar into the mixture until completely dissolved. add the mashed banana and mix well. add 1/8 teaspoon salt and coconut milk; again, mix well. pour the batter into a square baking tin or individual aluminum foil cups. top with the reserved coconut.
• bring about 1-1/2 inches of water to boil in a steamer fitted with a large basket. steam the cake over the boiling water until cooked through, 20 to 25 minutes.

Brown Sugar Cookies Ii

Ingredients

• Servings: 5
• 2/3 cup shortening
• 2/3 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Recipe

• mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. stir in all purpose or unbleached flour, baking soda and salt.
• turn dough onto lightly floured board. shape dough into ball with lightly floured hands, pressing to make dough compact. cut dough in half.
• shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. roll dough onto plastic wrap: wrap and twist ends tightly. dough can be refrigerated up to 1 month or frozen up to 3 months.
• preheat oven to 375 degrees f (190 degrees c).
• cut roll into 1/4-inch slices. (it is not necessary to thaw frozen dough before slicing.) place slices about 2 inches apart on ungreased baking sheet. bake 9 to 11 minutes. immediately remove cookies from baking sheet onto wire rack.
• chocolate chip: add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. oatmeal-coconut: reduce flour to 2 3/4 cups. add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. peanut butter: add 1 cup creamy or chunky peanut butter with the shortening. chocolate-nut: add 1 cup chopped nuts and 1/2 cup cocoa with the flour. fruit slices: add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.

Coconut Tarts

Ingredients

• Servings: 12
• 12 (2 inch) frozen mini tart shells
• 1/4 cup melted butter
• 1/4 cup sugar
• 1 egg
• 2 teaspoons evaporated milk
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 2 tablespoons strawberry jam

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c). place frozen mini tart shells on a baking sheet.
• beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. stir in the coconut. place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
• bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. cool on wire rack.

Coconut Tarts

Ingredients

• Servings: 12
• 12 (2 inch) frozen mini tart shells
• 1/4 cup melted butter
• 1/4 cup sugar
• 1 egg
• 2 teaspoons evaporated milk
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 2 tablespoons strawberry jam

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c). place frozen mini tart shells on a baking sheet.
• beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. stir in the coconut. place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
• bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. cool on wire rack.

Coconut Custard Pie I

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 cup milk
• 1 cup flaked coconut
• 1 teaspoon vanilla extract
• 1 recipe pastry for a 9 inch single crust pie
• 1 tablespoon flaked coconut

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. blend in flour. mix in 1/2 cup of milk at a time. add 1 cup coconut and vanilla, and mix well.
• pour filling into unbaked pie shell. sprinkle top with additional coconut before baking, just enough to lightly cover the top. bake for 40 to 50 minutes, or until set.

Brown Sugar Cookies Ii

Ingredients

• Servings: 5
• 2/3 cup shortening
• 2/3 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Recipe

• mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. stir in all purpose or unbleached flour, baking soda and salt.
• turn dough onto lightly floured board. shape dough into ball with lightly floured hands, pressing to make dough compact. cut dough in half.
• shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. roll dough onto plastic wrap: wrap and twist ends tightly. dough can be refrigerated up to 1 month or frozen up to 3 months.
• preheat oven to 375 degrees f (190 degrees c).
• cut roll into 1/4-inch slices. (it is not necessary to thaw frozen dough before slicing.) place slices about 2 inches apart on ungreased baking sheet. bake 9 to 11 minutes. immediately remove cookies from baking sheet onto wire rack.
• chocolate chip: add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. oatmeal-coconut: reduce flour to 2 3/4 cups. add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. peanut butter: add 1 cup creamy or chunky peanut butter with the shortening. chocolate-nut: add 1 cup chopped nuts and 1/2 cup cocoa with the flour. fruit slices: add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.

Coconut Custard Pie I

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 cup milk
• 1 cup flaked coconut
• 1 teaspoon vanilla extract
• 1 recipe pastry for a 9 inch single crust pie
• 1 tablespoon flaked coconut

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. blend in flour. mix in 1/2 cup of milk at a time. add 1 cup coconut and vanilla, and mix well.
• pour filling into unbaked pie shell. sprinkle top with additional coconut before baking, just enough to lightly cover the top. bake for 40 to 50 minutes, or until set.

Coconut-cornflake Cookies

Ingredients

• Servings: 3
• 3 egg whites
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 1/2 cups flaked coconut
• 1 1/2 cups cornflakes cereal

Recipe

• preheat oven to 325 degrees f (170 degrees c).
• beat egg whites until stiff (the egg whites not your arm).
• stir in sugar, salt and vanilla.
• blend coconut and corn flakes and add to egg mixture.
• drop on ungreased parchment paper. bake for 15-18 minutes.

Thai-style Steamed Tapioca Cake

Ingredients

• Servings: 8
• 1 cup sugar
• 1/4 cup coconut cream
• 1 tablespoon cornstarch
• 4 1/2 cups grated, peeled yucca root (tapioca root)
• 1 cup water
• 2 cups flaked coconut, divided
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• mix the sugar, coconut cream, and cornstarch together in a bowl until the sugar dissolves completely. add the grated cassava, water, and about 1/3 of the grated coconut; mix well.
• toss the remaining coconut with the salt in a separate bowl; set aside.
• bring a couple inches of water to boil in a wok or large pot. arrange 8 1-cup ramekins into a large steamer insert and place over the boiling water for 3 minutes. remove the insert and spoon the cassava mixture into the heated ramekins to fill. sprinkle a portion of the coconut over the top of each cake.
• steam the cakes over the boiling water until cooked through, 15 to 20 minutes. depending on the size of your steamer, you may need to do this in multiple batches. make sure you have enough water to continually boil, if this is the case.

Nasi Lemak (malaysia)

Ingredients

• Servings: 4
• 2 cups uncooked basmati rice, rinsed and drained
• 1 3/4 cups water
• 3 shallots, thinly sliced
• 1 cup coconut cream
• 1 (3/4 inch thick) slice fresh ginger root, thinly sliced
• 1 teaspoon salt to taste
• 6 shallots, chopped
• 15 dried red chile peppers, or to taste
• 1 (1/2 inch) piece fresh ginger, minced
• 1 tablespoon shrimp paste
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 1/2 cup tamarind juice
• salt to taste
• 1 onion, sliced
• 1 pound large shrimp, peeled and deveined

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• bring the rice, water, sliced shallots, coconut cream, ginger, and salt to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. meanwhile, place the chopped shallots, dried chile peppers, minced ginger, and shrimp paste in a blender and process to a thick paste.
• heat vegetable oil in a large skillet over medium-high heat. cook and stir chile paste until fragrant. stir in sugar, tamarind juice, and salt, then toss in onion and shrimp and simmer until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. serve over the hot rice.

Thai-style Steamed Tapioca Cake

Ingredients

• Servings: 8
• 1 cup sugar
• 1/4 cup coconut cream
• 1 tablespoon cornstarch
• 4 1/2 cups grated, peeled yucca root (tapioca root)
• 1 cup water
• 2 cups flaked coconut, divided
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• mix the sugar, coconut cream, and cornstarch together in a bowl until the sugar dissolves completely. add the grated cassava, water, and about 1/3 of the grated coconut; mix well.
• toss the remaining coconut with the salt in a separate bowl; set aside.
• bring a couple inches of water to boil in a wok or large pot. arrange 8 1-cup ramekins into a large steamer insert and place over the boiling water for 3 minutes. remove the insert and spoon the cassava mixture into the heated ramekins to fill. sprinkle a portion of the coconut over the top of each cake.
• steam the cakes over the boiling water until cooked through, 15 to 20 minutes. depending on the size of your steamer, you may need to do this in multiple batches. make sure you have enough water to continually boil, if this is the case.

Sweetened Bananas In Coconut Milk

Ingredients

• Servings: 6
• 4 large bananas, cut in half crosswise then lengthwise
• 1 cup coconut milk
• 1 cup sugar
• 1 teaspoon salt
• 1/2 cup cream of coconut

Recipe

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


• bring the coconut milk to a boil in a pot. add the bananas to the coconut milk and cook until tender, about 15 minutes. dissolve the sugar and salt into the mixture. stir the coconut cream through the mixture. remove from heat; serve hot.

Zucchini Spice Cake

Ingredients

• Servings: 1
• 3 cups grated unpeeled zucchini
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 cups sugar
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 eggs
• 1 cup unsweetened applesauce
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 3 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease one 9x13 inch pan.
• place grated zucchini in a colander and set aside to drain.
• whisk together the flour, baking soda, baking powder, sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. fold in the flour mixture, then stir in the zucchini. pour the batter into the prepared pan.
• bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. allow to cool completely before cutting.

Grandmother's Oatmeal Coconut Cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup 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, 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 onto 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.

Gasagage (khus Khus) Payasa

Ingredients

• Servings: 6
• 3 tablespoons poppy seeds
• 3 tablespoons almonds
• 1 tablespoon uncooked rice
• 1/2 cup fresh grated coconut
• 2 cups water
• 1 cup grated jaggery (palm sugar)
• 1 pinch saffron threads
• 1/2 teaspoon ground cardamom

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 4 hrs 25 mins


• combine the almonds, poppy seeds, and rice in a bowl; pour enough water over the mixture to cover by about 1 inch. allow to soak for 4 hours; drain.
• grind the almond mixture with the coconut into a paste using a mortar and pestle.
• stir the water and jaggery together in a saucepan until the jaggery dissolves into the water to make a syrup. stir the paste into the syrup; add the saffron and cardamom to the mixture. bring the mixture to a boil, stirring continually; boil and stir until thick. serve hot, warm, or cold, depending on your preference.

Zucchini Spice Cake

Ingredients

• Servings: 1
• 3 cups grated unpeeled zucchini
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 cups sugar
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 eggs
• 1 cup unsweetened applesauce
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 3 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease one 9x13 inch pan.
• place grated zucchini in a colander and set aside to drain.
• whisk together the flour, baking soda, baking powder, sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. fold in the flour mixture, then stir in the zucchini. pour the batter into the prepared pan.
• bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. allow to cool completely before cutting.

Azalina's Mint Curry

Ingredients

• Servings: 8
• 1/2 cup dried red chile peppers, stems and seeds removed
• 1/2 cup boiling water
• 2 cups grated fresh coconut
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 2 tablespoons fennel seeds
• 1/4 cup peanut oil, divided
• 1/3 cup sliced almonds
• 5 stalks lemon grass, trimmed and thinly sliced
• 1 whole head garlic, cloves peeled and crushed
• 5 shallots, peeled and roughly chopped
• 1/2 cup peeled and chopped fresh ginger root
• 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped
• water, or as needed
• 3 tablespoons whole star anise pods
• 2 (2 inch) sticks cinnamon
• 2 tablespoons whole cloves
• 2 tablespoons whole cardamom pods
• 1/2 cup chopped fresh mint, stems reserved
• 1/2 cup water
• 2 pounds boneless, skinless chicken breast halves, cubed
• 2 teaspoons kosher salt
• 1 (14 ounce) can coconut milk
• 1 lime, juiced
• 1 pinch kosher salt to taste

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs 45 mins


• soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. drain well and set aside.
• toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. stir frequently to prevent burning. transfer to a bowl and set aside.
• toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. set aside.
• puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. add 2 tablespoons water if needed to create a smoother paste.
• heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. discard spices and retain oil in the pan.
• heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.
• stir in coconut milk. bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.
• stir in reserved chopped mint leaves and lime juice. season with kosher salt to taste. cook until the mint begins to wilt, 1 to 2 more minutes. remove from heat and let the curry rest for 15 minutes before serving.

Azalina's Mint Curry

Ingredients

• Servings: 8
• 1/2 cup dried red chile peppers, stems and seeds removed
• 1/2 cup boiling water
• 2 cups grated fresh coconut
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 2 tablespoons fennel seeds
• 1/4 cup peanut oil, divided
• 1/3 cup sliced almonds
• 5 stalks lemon grass, trimmed and thinly sliced
• 1 whole head garlic, cloves peeled and crushed
• 5 shallots, peeled and roughly chopped
• 1/2 cup peeled and chopped fresh ginger root
• 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped
• water, or as needed
• 3 tablespoons whole star anise pods
• 2 (2 inch) sticks cinnamon
• 2 tablespoons whole cloves
• 2 tablespoons whole cardamom pods
• 1/2 cup chopped fresh mint, stems reserved
• 1/2 cup water
• 2 pounds boneless, skinless chicken breast halves, cubed
• 2 teaspoons kosher salt
• 1 (14 ounce) can coconut milk
• 1 lime, juiced
• 1 pinch kosher salt to taste

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs 45 mins


• soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. drain well and set aside.
• toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. stir frequently to prevent burning. transfer to a bowl and set aside.
• toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. set aside.
• puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. add 2 tablespoons water if needed to create a smoother paste.
• heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. discard spices and retain oil in the pan.
• heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.
• stir in coconut milk. bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.
• stir in reserved chopped mint leaves and lime juice. season with kosher salt to taste. cook until the mint begins to wilt, 1 to 2 more minutes. remove from heat and let the curry rest for 15 minutes before serving.

Grandmother's Oatmeal Coconut Cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup 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, 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 onto 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.

Martha Washington Candies

Ingredients

• Servings: 8
• 1 cup margarine
• 4 cups confectioners' sugar
• 1 (14 ounce) can sweetened condensed milk
• 2 cups shredded coconut
• 2 cups chopped pecans
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Recipe

• line 2 cookie sheets with wax paper. set aside.
• mix margarine, sugar and sweetened condensed milk in large mixing bowl. add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. chill until firm enough to handle.
• form into small balls and place on prepared cookie sheets . chill until very firm.
• melt chocolate chips in top pot of double boiler over simmering water. using a toothpick, dip balls into melted chocolate. let cool on wax paper.

Grandmother's Oatmeal Coconut Cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup 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, 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 onto 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.

Gasagage (khus Khus) Payasa

Ingredients

• Servings: 6
• 3 tablespoons poppy seeds
• 3 tablespoons almonds
• 1 tablespoon uncooked rice
• 1/2 cup fresh grated coconut
• 2 cups water
• 1 cup grated jaggery (palm sugar)
• 1 pinch saffron threads
• 1/2 teaspoon ground cardamom

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 4 hrs 25 mins


• combine the almonds, poppy seeds, and rice in a bowl; pour enough water over the mixture to cover by about 1 inch. allow to soak for 4 hours; drain.
• grind the almond mixture with the coconut into a paste using a mortar and pestle.
• stir the water and jaggery together in a saucepan until the jaggery dissolves into the water to make a syrup. stir the paste into the syrup; add the saffron and cardamom to the mixture. bring the mixture to a boil, stirring continually; boil and stir until thick. serve hot, warm, or cold, depending on your preference.

Swedish Wedding Cakes

Ingredients

• Servings: 24
• 1/4 cup margarine
• 2/3 cup sugar
• 1 egg, beaten
• 1 (8 ounce) package dates, pitted and finely chopped
• 1 teaspoon vanilla extract
• 2 cups crispy rice cereal
• 3/4 cup walnuts, finely chopped
• 1 cup sweetened flaked coconut

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• combine the margarine, sugar, egg, and dates in a saucepan. cook over medium heat until thick, about 7 to 10 minutes. remove from heat; stir in vanilla.
• combine the crispy rice cereal and the walnuts in a large bowl. stir in the date mixture; mix well.
• working quickly, form the cereal and date mixture into 1 inch balls. roll balls in coconut. store in an airtight container in a cool place. do not refrigerate.

Coconut Tapioca In Papaya Bowl

Ingredients

• Servings: 4
• 3/4 cup tapioca pearls
• 1 (14 ounce) can coconut milk
• 2 large papayas - halved lengthwise and seeded

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• bring a pot of water to a boil. stir the tapioca pearls into the boiling water. reduce heat to medium to keep water at a simmer. cook, stirring frequently to keep the pearls from sticking to the bottom of the pot, until the water becomes thickened, 5 to 7 minutes. drain. transfer the tapioca to a large bowl and cover with cold water.
• refill the pot with fresh water and bring to a boil. once the tapioca pearls have cooled, drain the cool water from the bowl and transfer the tapioca to the boiling water. remove the pot from the heat; cook and stir again until the pearls are clear, 5 to 7 minutes; drain. transfer the tapioca to a clean bowl and cover with cold water. if the pearls are not completely clear, repeat the process until they are.
• pour the coconut milk into a small saucepan and place over medium heat; bring to a simmer. once the coconut milk is simmering, stir the tapioca into the coconut milk until the pearls are evenly coated. remove from heat and allow the mixture to cool completely; spoon into the papaya halves. store in refrigerator until ready to serve.

Swedish Wedding Cakes

Ingredients

• Servings: 24
• 1/4 cup margarine
• 2/3 cup sugar
• 1 egg, beaten
• 1 (8 ounce) package dates, pitted and finely chopped
• 1 teaspoon vanilla extract
• 2 cups crispy rice cereal
• 3/4 cup walnuts, finely chopped
• 1 cup sweetened flaked coconut

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• combine the margarine, sugar, egg, and dates in a saucepan. cook over medium heat until thick, about 7 to 10 minutes. remove from heat; stir in vanilla.
• combine the crispy rice cereal and the walnuts in a large bowl. stir in the date mixture; mix well.
• working quickly, form the cereal and date mixture into 1 inch balls. roll balls in coconut. store in an airtight container in a cool place. do not refrigerate.

Grandmother's Oatmeal Coconut Cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup 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, 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 onto 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 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, 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 onto 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.

Swedish Wedding Cakes

Ingredients

• Servings: 24
• 1/4 cup margarine
• 2/3 cup sugar
• 1 egg, beaten
• 1 (8 ounce) package dates, pitted and finely chopped
• 1 teaspoon vanilla extract
• 2 cups crispy rice cereal
• 3/4 cup walnuts, finely chopped
• 1 cup sweetened flaked coconut

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• combine the margarine, sugar, egg, and dates in a saucepan. cook over medium heat until thick, about 7 to 10 minutes. remove from heat; stir in vanilla.
• combine the crispy rice cereal and the walnuts in a large bowl. stir in the date mixture; mix well.
• working quickly, form the cereal and date mixture into 1 inch balls. roll balls in coconut. store in an airtight container in a cool place. do not refrigerate.

Easy Bunny Cake

Ingredients

• Servings: 12
• 1 (18.25 ounce) package yellow cake mix
• 3 3/4 cups flaked coconut
• 1 (16 ounce) package vanilla frosting
• 30 small jellybeans
• 4 red licorice

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• heat oven and prepare two 9 inch round baking pans as directed on cake box. prepare cake batter with as directed on package adding in 1/2 cup of coconut. divide batter evenly between the prepared pans. bake and cool cake as directed on package.
• when cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. use concave shaped piece for the bowtie, place about 1/2 inch below head.
• frost entire bunny covering top and sides of bunny. pat remaining 3 1/4 cup coconut evenly over top and sides. decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.

Pina Colada Smoothie (vegan)

Ingredients

• Servings: 1
• 3 cubes ice cubes, or as needed
• 1 banana
• 1 cup fresh pineapple chunks
• 1/2 cup coconut milk
• 1/2 cup soy milk
• 1 tablespoon agave nectar
• 1 tablespoon ground flax seed
• 1 teaspoon pure vanilla extract

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend ice, banana, pineapple, coconut milk, soy milk, agave nectar, flax seed, and vanilla extract in a blender until smooth. pour smoothie into a tall glass.

Island Jump-up Ribs

Ingredients

• Servings: 4
• 3 pounds lamb spareribs, cut into serving size pieces
• 2/3 cup honey
• 1/2 cup coconut milk
• 1/3 cup lime juice
• 1 teaspoon grated lime zest
• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 1 fresh red chile pepper, finely chopped
• 4 green onions, chopped
• 1/2 teaspoon salt

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ready Time: 9 hrs 50 mins


• place ribs into a large saucepan. cover with cold water, then place over high heat, and bring to a boil. reduce heat to medium, and simmer for 40 minutes, then drain, and allow to cool to room temperature.
• in a large bowl, mix together the honey, coconut milk, and lime juice. stir in the lime zest, garlic, ginger, chile pepper, green onions, and salt. toss the ribs with the marinade, cover, and refrigerate overnight, turning on occasion.
• preheat oven to 350 degrees f (175 degrees c).
• arrange the ribs in a shallow baking dish. bake in preheated oven until tender, 30 to 35 minutes.

Spicy Coconut And Lime Grilled Shrimp

Ingredients

• Servings: 1
• 2 jalapeno peppers, seeded
• 1 lime, zested and juiced
• 2 garlic cloves
• 1/3 cup chopped fresh cilantro
• 1/3 cup shredded coconut
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1 pound uncooked medium shrimp, peeled and deveined
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 20 mins


• combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. place the shrimp in a large bowl. pour the sauce over the shrimp and toss to coat. cover and allow to marinate at least 2 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• thread the shrimp onto skewers, piercing each shrimp near the head and tail.
• cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

Harrison Muesli

Ingredients

• Servings: 4
• 2 cups vanilla soy milk, divided
• 1 cup frozen blueberries
• 1 cup rolled oats
• 1/2 cup sweetened flaked coconut
• 1/2 cup chopped pecans
• 1 cup vanilla yogurt

Recipe

Preparation Time: 10 mins Ready Time: 4 hrs 10 mins


• blend 1 cup soy milk with blueberries in a blender until the mixture has the consistency of a smoothie, about 1 minute.
• stir together the oats, coconut, and pecans in a large bowl. stir in the blueberry mixture, yogurt, and the remaining soy milk. cover; refrigerate for at least 4 hours or up to overnight.