Coconut Chocolate Chip Waffles

Ingredients

• Servings: 4
• 1 cup bread flour
• 1 cup oat flour
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 2/3 cups unsweetened almond milk
• 1/2 cup unsweetened applesauce
• 1/3 cup coconut oil, melted
• 1/2 cup chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat a waffle iron according to manufacturer's instructions.
• whisk bread flour, oat flour, sugar, baking powder, cinnamon, and salt together in a bowl. mix almond milk, applesauce, and coconut oil together in a separate bowl; stir into flour mixture until batter is just combined. fold chocolate chips into batter; let stand for 5 minutes.
• scoop 1/4 to 1/2 cup batter into preheated waffle iron; cook according to manufacturer's instructions, about 4 minutes per waffle.

stovetop chocolate coconut macaroons

Ingredients

• Servings: 2
• 1/2 cup butter
• 1 1/2 cups white sugar
• 1/2 cup milk
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 2 cups rolled oats
• 3/4 cup shredded coconut
• 1 teaspoon vanilla extract

Recipe

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


• line a baking sheet with waxed paper.
• heat butter in a large saucepan over medium heat; stir in sugar, milk, cocoa powder, and salt. bring mixture to a boil until sugar dissolves, 7 to 8 minutes. do not stir while boiling. remove saucepan from heat; stir in oats, coconut, and vanilla extract.
• drop coconut mixture by spoonfuls prepared baking sheet. refrigerate until set, at least 1 hour.

Amalgamation Cake I

Ingredients

• Servings: 1
• 2 cups white sugar
• 1 1/2 cups butter
• 1 cup buttermilk
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 1 cup chopped walnuts
• 1 cup raisins
• 1 cup flaked coconut
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 2 cups any flavor fruit jam
• 4 egg whites
• 1 1/2 cups evaporated milk
• 2 cups white sugar
• 4 egg yolks
• 1/2 cup butter
• 2 cups chopped walnuts
• 2 cups raisins
• 2 cups flaked coconut

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease and flour 3 8-inch cake pans.
• mix flour, soda, cloves, and cinnamon; add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. set aside.
• cream 2 cups sugar and 1 1/2 cups butter. stir in jam. add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture.
• in a separate bowl, beat egg whites until they hold a peak. fold into other mixture. pour into prepared cake pans.
• bake approximately 30 minutes or until top springs back when lightly touched. cool and frost.
• to make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. cook until thick and remove from heat. stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. cool slightly while beating mixture with a spoon. spread on cooled cake.

Large White Birthday Cake

Ingredients

• Servings: 9
• 3 cups sifted cake flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 5 egg yolk, beaten
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups milk

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 x 13 inch pan.
• sift together cake flour, baking powder, and salt.
• in a large bowl, combine shortening, sugar, yolks, and vanilla; beat with mixer. add sifted flour mixture alternately with milk in three parts; continue to beat until just blended. pour batter into prepared pan.
• bake for about 35 minutes. remove from pan, and cool on a wire rack. ice with fluffy boiled icing. sprinkle with coconut and chopped maraschino cherries if you wish.

Amalgamation Cake Ii

Ingredients

• Servings: 2
• 1 (18.25 ounce) package white cake mix
• 8 egg yolks
• 2 tablespoons all-purpose flour
• 2 cups white sugar
• 1 cup butter
• 2 cups chopped walnuts
• 2 cups chopped pecans
• 2 1/2 cups raisins
• 1 (14 ounce) package flaked coconut
• 1 cup white sugar
• 1/2 cup hot water
• 2 egg whites

Recipe

• bake white cake mix, following package directions, in two layers (either 8 or 9 inch).
• filling: in a double boiler, combine egg yolks, flour, 2 cups sugar and butter. cook, stirring, until thick.
• add walnuts, pecans, raisins and coconut. mix well. spread filling between layers, on sides and top of cooled cake.
• icing: combine sugar and water in a saucepan; stir until well blended. boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees f (114 - 117 degrees c).
• in a large bowl, beat egg whites with a mixer until they are stiff, but still moist. pour hot syrup slowly over egg whites while beating. continue until mixture is very fluffy, and will hold its shape. spread over cake.

blueberry oatmeal pancakes

Ingredients

• Servings: 4
• 2 cups rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/3 cup honey
• 1/4 cup almond milk
• 1 tablespoon coconut oil, or as desired
• 1 teaspoon vanilla extract
• 1 cup blueberries
• 1 teaspoon coconut oil, or as needed

Recipe

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


• process oats in a blender or food processor until the consistency of flour. combine ground oats, cinnamon, baking powder, and salt in a bowl.
• whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
• heat 1 teaspoon coconut oil on a griddle over medium-high heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

Tropical Mango Bread

Ingredients

• Servings: 2
• 1 3/4 cups all-purpose flour
• 1 1/4 cups sugar
• 1 3/4 teaspoons baking powder
• 2 teaspoons spice islands® ground saigon cinnamon
• 1 1/2 teaspoons salt
• 1 teaspoon spice islands® pure vanilla extract
• 3 eggs
• 3/4 cup mazola® corn oil
• 1 cup diced mango
• 1 (8 ounce) can pineapple tidbits, well drained
• 1/4 cup chopped macadamia nuts
• 1/2 cup shredded coconut
• glaze:
• 1 1/2 cups powdered sugar
• 1/2 teaspoon spice islands® pure vanilla extract
• 1 tablespoon butter or margarine, melted
• 2 tablespoons hot tap water, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f. stir together flour, sugar, baking powder, cinnamon and salt in a large bowl. make a well in the dry ingredients and add vanilla, eggs, oil, fruits, nuts and coconut; mix well. pour into 2 greased 8-1/2 x 4-1/2-inch loaf pans.
• bake for 45 to 50 minutes or until a wooden pick inserted near the center of loaf comes out clean. cool in pans 5 minutes. remove from pans and cool completely on wire racks. when loaves are cool, mix together ingredients for glaze and pour over loaves.

Costa Rican Coffee Panna Cotta With Bittersweet Chocolate- Sauce

Ingredients

• Servings: 8
• 2 teaspoons unflavored gelatin
• 1/4 cup dark
• 1 1/4 cups whipping cream
• 1/2 cup dark brown sugar
• 1 tablespoon instant espresso powder
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3/4 cup whipping cream
• 2 tablespoons dark colored corn syrup
• 8 ounces bittersweet chocolate, chopped
• 1 tablespoon dark
• 8 sprigs fresh mint for garnish

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 4 hrs 45 mins


• sprinkle the unflavored gelatin over 1/4 cup of dark and allow to soften for 5 minutes.
• meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. bring to a simmer, stirring until brown sugar has dissolved. remove from heat, then whisk in gelatin mixture until dissolved.
• whisk in the coconut milk, vanilla extract, and sour cream until smooth. evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
• bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. stir in 1 tablespoon of and set aside.
• to serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. invert the mold over a serving plate and remove the panna cotta. spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

pumpkin quinoa muffins

Ingredients

• Servings: 24
• 1 1/4 cups quinoa
• 2 cups pumpkin puree
• 1 1/2 cups milk
• 1/2 cup water
• 1/2 cup whole wheat flour
• 1/2 cup flaxseed meal
• 1 egg
• 1/4 cup honey
• 1/4 cup coconut oil
• 2 tablespoons walnut oil
• 2 tablespoons chia seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c). line 24 muffin cups with paper muffin liners.
• spread quinoa a baking sheet and toast in preheating oven until lightly browned, about 5 minutes.
• pour toasted quinoa into a blender and pulse until the quinoa has the consistency of cornmeal.
• stir ground quinoa, pumpkin puree, milk, water, whole wheat flour, flaxseed meal, egg, honey, coconut oil, walnut oil, chia seeds, cinnamon, baking powder, ground ginger, and salt together in a large mixing bowl until smooth. rest mixture until chia seeds and flaxseed meal absorb some moisture and soften, about 15 minutes.
• ladle batter into prepared muffin cups to about 3/4 full.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 30 to 40 minutes.

indian chicken curry ii

Ingredients

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

Recipe

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


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

Coconut Flour Tortillas

Ingredients

• Servings: 10
• 8 large egg whites
• 1/2 cup water
• 1/4 cup coconut flour
• 1/4 teaspoon baking powder
• 1/4 cup coconut oil, or as needed

Recipe

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


• whisk egg whites, water, coconut flour, and baking powder together in a large mixing bowl until smooth.
• melt 1 to 2 teaspoons coconut oil in a nonstick skillet over medium heat, swirling pan to coat surface to the edges.
• pour about 3 tablespoons batter into the hot skillet, tilting pan to spread batter around.
• cook until bottom side is golden brown, 2 to 3 minutes; flip and continue cooking until other side is also browned, 2 to 3 minutes more. repeat with remaining coconut oil and batter.

gluten-free, egg-free pumpkin coconut flour pancakes

Ingredients

• Servings: 2
• 4 1/2 tablespoons coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 (15 ounce) can pumpkin puree
• 1/2 cup coconut milk
• 1 teaspoon xanthan gum
• 1 1/2 teaspoons white sugar
• 1 teaspoon oil, or as needed

Recipe

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


• whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
• stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
• heat oil in a griddle over medium-high heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

Toasted Coconut Cream Cake

Ingredients

• Servings: 12
• 2 cups flaked sweetened coconut
• 1 (3.5 ounce) package instant coconut cream pudding mix
• 1 (14 ounce) can coconut milk
• 1 (18.25 ounce) package white cake mix
• 1 cup vanilla yogurt
• 1/4 cup vegetable oil
• 3 eggs
• 1/2 cup flaked sweetened coconut
• frosting:
• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup confectioners' sugar, or to taste
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). spray 2 9-inch round cake pans with cooking spray, and set aside.
• spread 2 cups of flaked coconut a baking sheet, and toast in the preheated oven, stirring often, until lightly browned and fragrant, 8 to 10 minutes. set the toasted coconut aside.
• place the pudding mix and coconut milk in the work bowl of an electric mixer, and mix on low speed until thoroughly combined, about 1 minute. add the cake mix, yogurt, vegetable oil, eggs, and remaining 1/2 cup flaked coconut and mix on medium speed until the batter is smooth, about 2 minutes. pour the batter into the prepared cake pans, smoothing the top with a spatula if necessary.
• bake in the oven until the top is lightly browned and the cake springs back when pressed gently, about 40 minutes. let the cakes cool in the pans for 20 minutes before removing to a wire rack to finish cooling.
• to make frosting, place the cream cheese into the work bowl of an electric mixer and beat on low speed until the cream cheese is softened, about 30 seconds. beat in the confectioners' sugar, milk, and vanilla extract, and beat on medium speed until the frosting is thick and fluffy, about 2 minutes.
• spread the cream cheese frosting over the top of one of cooled cake rounds, place the second cake round on top of the frosted round and spread the remaining frosting evenly over the layered cake. press the toasted coconut gently into the top and sides of the cake.

coconut sour cream pound cake

Ingredients

• Servings: 1
• 1 cup vegetable shortening (such as crisco®)
• 3 cups white sugar
• 6 eggs
• 1 cup sour cream
• 3 cups sifted cake flour
• 1/4 teaspoon baking soda
• 1 tablespoon coconut extract

Recipe

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

Ready Time: 1 hr 35 mins


• preheat oven to 300 degrees f (150 degrees c). grease and flour a 9-inch tube pan.
• beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. beat in sour cream until smooth.
• gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. scoop batter into prepared tube pan.
• bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

indian chicken curry ii

Ingredients

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

Recipe

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


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

quinoa with peas and parmesan

Ingredients

• Servings: 4
• 1 (15 ounce) can diced tomatoes, drained
• 2 tablespoons white
• 2 tablespoons coconut oil
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 small stalk celery, finely chopped
• 3 1/2 cups vegetable broth
• 2 cups rinsed quinoa
• 2/3 cup grated parmesan cheese
• 1/2 cup evaporated milk
• 1 cup frozen peas, thawed
• salt to taste
• 1/2 teaspoon ground white pepper

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). adjust oven rack to its topmost position. lightly oil a baking sheet.
• toss the diced tomatoes with the , and spread out on baking sheet. roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. when the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.
• meanwhile, melt the coconut oil in a large saucepan over medium-high heat. stir in the garlic, onion, and celery. cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. pour in vegetable broth and quinoa, and bring to a boil over high heat.
• reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. stir in the parmesan cheese, evaporated milk, peas, and tomatoes. season with salt and white pepper.

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.

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.

paleo peach scones

Ingredients

• Servings: 8
• 2 cups almond flour
• 1/2 cup tapioca flour
• 1/2 cup coconut palm sugar, plus more for sprinkling
• 1/4 cup coconut flour
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 2 large eggs at room temperature
• 1/3 cup coconut cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly grated nutmeg
• 1 cup diced fresh peaches

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• stir almond flour, tapioca flour, 1/2 cup coconut sugar, coconut flour, baking powder, and sea salt together in a bowl using a fork to break any lumps of baking powder. cut butter into the flour mixture with a pastry cutter.
• beat eggs, coconut cream, vanilla extract, cardamom, and nutmeg together in a separate bowl until smooth; pour into the flour mixture and stir with a spatula just until evenly moistened and sticky. gently fold diced peach into the mixture.
• shape the dough into a ball and move to the prepared baking sheet. sprinkle coconut sugar over the top of the dough ball. press dough into a somewhat flattened disc.
• bake in preheated oven until surface is dried, about 10 minutes. cut the disc into 8 wedges and continue baking until golden brown on top, 10 to 15 minutes more. let cool on sheet for 5 minutes before moving to a wire rack to cool completely.

Almond Bars I

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 2 egg yolks
• 3/4 cup butter
• 1/2 cup any flavor fruit jam
• 2 egg whites
• 1/4 teaspoon almond extract
• 1/4 cup white sugar
• 1/2 cup flaked coconut
• 1/2 cup blanched slivered almonds

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• in a medium bowl, stir together the flour, 1/2 cup sugar and salt. make a well in the center and add the egg yolks and butter. work into the dry ingredients with your hands until well blended. press dough into an unprepared 9x9 inch baking pan.
• bake 15 to 20 minutes in the preheated oven. when the crust cools a little bit, spread with the jam or jelly, and set aside.
• in a clean bowl, whip the egg whites until they reach soft peaks. gradually add the remaining 1/4 cup of sugar, then the almond extract. continue to whip until the whites hold stiff peaks and sugar is dissolved. fold in the coconut and spread the mixture over the jam layer. sprinkle the almonds over the top, and return to the oven.
• bake for 8 to 10 more minutes until the top is lightly browned. cool slightly and cut into bars.

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.

coconut sugar cinnamon toast

Ingredients

• Servings: 2
• 1/4 cup butter, softened
• 1 tablespoon coconut sugar
• 1 teaspoon ground cinnamon
• 2 drops vanilla extract
• 2 slices bread, toasted

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mash butter in a bowl until smooth; stir in coconut sugar, cinnamon, and vanilla extract. spread butter mixture each piece of toast.

coconut oat scones

Ingredients

• Servings: 12
• 1 1/2 cups spelt flour
• 1/2 cup rolled oats
• 1/2 cup unsweetened coconut flakes
• 2 tablespoons ground flax seed
• 2 teaspoons baking powder
• 2 teaspoons fennel seeds
• 1/2 cup soy milk
• 1/2 cup unsweetened applesauce
• 3 tablespoons vegetable oil
• 3 tablespoons honey

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper.
• whisk spelt flour, oats, coconut flakes, ground flax seed, baking powder, and fennel seeds together in a bowl. stir soy milk, applesauce, oil, and honey together in a separate bowl; stir into flour mixture until dough is just combined. drop dough by large tablespoons the prepared baking sheet.
• bake in the preheated oven until golden brown, 12 to 15 minutes. cool scones on baking sheet for 5 minutes before eating.

indian chicken curry ii

Ingredients

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

Recipe

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


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

Fresh Pineapple Dessert

Ingredients

• Servings: 4
• 1 fresh pineapple
• 1/2 cup brown sugar
• 1/2 cup flaked coconut

Recipe

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


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
• slice the top and bottom off the pineapple. cut into quarters and remove the core from each piece. lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. cut the fruit into slices for easy eating. place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
• broil until the coconut is toasted, about 5 minutes.

Thanksgiving Muffins

Ingredients

• Servings: 6
• 1/2 cup sweetened dried cranberries (such as craisins®)
• 1 cup hot water, or as needed
• 1 cup whole wheat flour
• 1 cup white sugar
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (15 ounce) can sweet potatoes, undrained
• 3 eggs
• 1/4 cup coconut oil
• 1/2 cup chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease 6 jumbo muffin cups or line with paper liners.
• soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.
• combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Healthy Protein Morning Glory Muffins

Ingredients

• Servings: 16
• 1 fresh pineapple - peeled, cored, and sliced
• 4 carrots, trimmed
• 3 zucchini
• 1 cup quinoa
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 pinch nutmeg
• 1 cup applesauce
• 1 cup nonfat greek yogurt
• 1/2 cup white sugar
• 3 eggs
• 1 tablespoon coconut oil
• 1 tablespoon vanilla extract
• 1/2 cup hempseed
• 1/2 cup raisins

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• run pineapple and carrots through juicer according to manufacturer's instructions. pour juice into a container and reserve pulp in a bowl. run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. discard zucchini juice.
• measure 2 cups pineapple-carrot juice. if juice doesn't reach 2 cups, add enough water to make 2 cups. bring pineapple-carrot juice and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. measure 1 cup cooked quinoa and set aside to cool.
• preheat oven to 350 degrees f (175 degrees c). grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
• sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
• mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
• spoon a heaping 1/3 cup batter into each muffin cup.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. cool muffins in tin for 5 minutes before removing from muffin cups.

almond flour pizza crust

Ingredients

• Servings: 8
• 2 1/4 cups king arthur almond flour
• 2 tablespoons king arthur coconut flour
• 1/2 teaspoon baking powder
• 1 teaspoon dried italian herbs (optional)
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 3 large eggs
• 2 tablespoons olive oil

Recipe

Preparation Time: 14 mins Cook Time: 34 mins Ready Time: 50 mins


• preheat your oven to 350 degrees f. get out a large rimmed baking sheet.
• whisk together the dry ingredients in a large mixing bowl; set them aside.
• in a separate bowl, beat together the eggs and oil until frothy.
• pour the wet ingredients into the dry ingredients and mix together to form a dough.
• shape the dough into a ball and transfer it to a parchment paper-lined work surface. top with another piece of parchment paper and roll the dough about 1/4-inch thick. remove the top piece of parchment paper and slide the crust, with its parchment, the prepared baking sheet.
• bake the crust for 15 to 20 minutes, until the edges have started to crisp and the crust has started to brown all over.
• top the partially baked crust with your desired toppings, and return it to the oven. bake for another 12 to 15 minutes, until any cheese has melted and the edges are golden brown.
• if you like browned cheese, broil the pizza for 1 to 2 minutes after baking.
• remove the pizza from the oven, and let it cool for a few minutes; 2 to 3 should work fine. slice it with a pizza cutter, and top with a sprinkle of grated cheese before serving, if desired.

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

Rhubarb Meringue Squares

Ingredients

• Servings: 12
• crust:
• 1/4 cup butter
• 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• filling:
• 3 cups chopped fresh rhubarb
• 3 tablespoons water
• 1/2 cup white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons water
• 3 tablespoons cornstarch
• topping:
• 2 egg whites
• 1/2 cup white sugar
• 1/4 cup flaked coconut

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease an 8x8 inch square baking dish.
• in a medium bowl, cream together the butter and 1/4 cup sugar until smooth. beat in the egg and vanilla. combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
• bake crust for 15 minutes, or until firm.
• in a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. bring to a boil, and cook until rhubarb is tender, about 10 minutes. mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. cook, stirring constantly, until the sauce is thickened. remove from heat, and spread over the baked crust.
• in a medium glass or metal bowl, beat egg whites until soft peaks form. gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top.
• bake for 10 minutes in the preheated oven, or until the meringue is golden brown. cool completely before cutting into squares.

easy banana chia blueberry pancakes

Ingredients

• Servings: 2
• 1 tablespoon chia seeds
• 1 ripe banana, broken into pieces
• 2 eggs
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dark cocoa powder, or more to taste (optional)
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon vanilla extract (optional)
• 1 pinch sea salt
• 1 tablespoon coconut oil, or more as needed
• 1/4 cup blueberries, or more to taste

Recipe

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


• blend chia seeds in a blender until powdery, 3 to 5 seconds. add banana, eggs, flour, cocoa powder, cinnamon, vanilla extract, and sea salt; blend, occasionally scraping sides down, until batter is smooth.
• heat a skillet over medium heat; add coconut oil. pour 1/2 of the batter into the hot oil and sprinkle 1/2 of the blueberries the batter. cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter and blueberries, using more coconut oil if needed.

Chocolate Chip Carrot Cake Muffins

Ingredients

• Servings: 24
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup shredded coconut
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups shredded carrots
• 1 1/2 cups oil
• 1 (8 ounce) can crushed pineapple
• 3 eggs
• 2 teaspoons vanilla extract
• 1 (6 ounce) package chocolate chips, or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups or line with paper liners.
• whisk flour, sugar, coconut, cinnamon, baking soda, nutmeg, and salt together in a large bowl; add carrots, oil, pineapple, eggs, and vanilla extract and mix until batter is evenly combined. fold chocolate chips into batter; spoon into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 30 minutes. cool muffins for 20 minutes before serving.

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

Maple Glazed Sweet Potatoes

Ingredients

• Servings: 6
• 2 1/2 sweet potatoes
• 3 tablespoons butter
• 1/4 cup maple syrup
• 2 tablespoons brown sugar
• 2 tablespoons flaked coconut (optional)
• 1/3 cup chopped pecans

Recipe

• place sweet potatoes in a large saucepan with water to cover them. bring the water to a boil, reduce heat, cover and let simmer 25 to 30 minutes until tender.
• preheat oven to 350 degrees f (175 degrees c). use non-aerosol non stick spray to grease a 8x8 inch baking pan.
• when the sweet potatoes are cool, peel and cut them into large chunks. arrange them in the prepared dish.
• in a small saucepan, melt butter, syrup, sugar and coconut together over a low heat. cook for 3 to 5 minutes, stirring constantly. sprinkle mixture over sweet potatoes. top mixture with pecans.
• bake 5 to 7 minutes, until top is lightly browned.

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

indian chicken curry ii

Ingredients

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

Recipe

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


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

mmm-mmm ice cream cake

Ingredients

• Servings: 12
• 1/3 cup butter, melted
• 1 cup brown sugar
• 1/2 cup sliced almonds
• 1 cup sweetened flaked coconut
• 1 cup high-protein crisp rice and wheat cereal (such as kellogg's® special k®) - crushed
• 1/2 gallon vanilla ice cream, softened
• 1 (6 ounce) package chocolate chips
• 3/4 cup light corn syrup
• 1/2 cup evaporated milk

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 30 mins


• mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. press half the mixture into a 9x13-inch dish; reserve remaining mixture.
• smooth the ice cream in an even layer over the crust. sprinkle top with remaining cereal mixture.
• in a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.

Malibu

Ingredients

• Servings: 1
• 2 (1.5 fluid ounce) jiggers coconut flavored
• 4 fluid ounces pineapple juice
• 1 tablespoon cranberry juice

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• in a tall glass filled with ice, combine coconut , pineapple juice and cranberry juice.

green smoothie

Ingredients

• Servings: 1
• 1 banana, thickly sliced, frozen
• 2 cups chopped kale
• 1 tablespoon flax seed meal (optional)
• 1 tablespoon coconut oil (optional)
• 1/4 cup milk
• 1/3 cup orange juice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the banana, kale, flax seed meal, and coconut oil into a blender, pour in the milk and orange juice. cover, and puree until smooth; serve.

Hawaiian Cheesecake

Ingredients

• Servings: 1
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 cup granular no-calorie sucralose sweetener (such as splenda®)
• 1 cup finely flaked coconut
• 1/4 cup milk
• 1/4 cup crushed pecans
• 2 eggs
• 2 teaspoons vanilla extract
• 1 pinch salt
• 1 (9 inch) prepared graham cracker crust
• 1 (8 ounce) container frozen whipped topping (such as cool whip®), thawed
• 1 (15 ounce) can crushed pineapple, drained
• 3 tablespoons finely flaked coconut, or to taste
• 1 tablespoon crushed pecans, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 8 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust.
• bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
• refrigerate cheesecake 8 hours to overnight.
• spread crushed pineapple evenly over cheesecake and top with whipped topping. sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.

taro coconut tapioca dessert

Ingredients

• Servings: 12
• 4 cups water
• 1 cup small, white tapioca pearls
• 6 cups water
• 2 cups raw taro root, peeled and cut into 1/2-inch cubes
• 1 (13.5 ounce) can coconut milk
• 2/3 cup rock sugar candy

Recipe

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


• in a saucepan with a lid, bring 4 cups of water to a boil, and stir in the tapioca pearls (pearls will swell in size). reduce heat to a simmer, and cook the tapioca until pearls begin to soften, about 7 minutes. cover the pan, and let the tapioca pearls stand for 10 to 15 minutes, until the centers are clear. gently drain the excess water, and set the pearls aside.
• bring 6 cups of water to a boil in a large saucepan and stir in the taro root. reduce the heat to medium-low, and simmer the taro until soft, about 10 minutes. add coconut milk and rock sugar, stirring to dissolve the sugar, and simmer for 20 more minutes to blend the coconut milk and taro. gently stir in the soft tapioca pearls until well combined. let cool to room temperature, or serve chilled.

fantasio bars

Ingredients

• Servings: 1
• 1/2 cup butter
• 1/4 cup white sugar
• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups flaked coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 cup semisweet chocolate chips
• 1/2 cup almonds, chopped

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat an oven to 350 degrees f (175 degrees c).
• melt the butter in a saucepan; remove from heat and stir in the sugar and graham cracker crumbs. spread the mixture into the bottom of a 9x13-inch baking dish. bake in the preheated oven until slightly firm, about 10 minutes.
• stir the coconut and condensed milk together in a bowl; spread over the baked crust and return to oven for 12 minutes more. set aside to cool at least 10 minutes.
• melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. stir the almonds into the melted chocolate; spread evenly over the cooled coconut layer. allow to cool until the chocolate sets.

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.

umm ali

Ingredients

• Servings: 8
• 1 (17.25 ounce) package frozen puff pastry, thawed
• 5 cups milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/4 cup raisins
• 1/4 cup slivered almonds
• 1/4 cup pine nuts
• 1/4 cup chopped pistachio nuts
• 1/4 cup sweetened, flaked coconut

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). unroll the puff pastry sheets, and place flat on a baking sheet. bake for 15 minutes in the preheated oven, or until puffed and golden brown.
• break the puff pastry into pieces, and place in a large bowl. add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. pour into a 9x13 inch glass baking dish, and spread evenly.
• pour the milk into a saucepan, and stir in the sugar and vanilla. heat until hot but not quite boiling. pour over the mixture in the baking dish.
• bake for 15 minutes in the preheated oven. turn the oven to broil, and broil for 2 minutes to brown the top. remove from the oven and let stand for 5 minutes. serve warm.

Brazilian Bananas

Ingredients

• Servings: 12
• 6 medium bananas, halved lengthwise
• 1/2 cup fresh orange juice
• 1 tablespoon fresh lemon juice
• 1/2 cup white sugar
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1 cup flaked coconut

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). butter a 9x13 inch baking dish.
• place the bananas into the baking dish. combine the orange juice, lemon juice, sugar and salt in a pitcher or bowl; pour over the bananas. dot with butter.
• bake for 15 minutes in the preheated oven. sprinkle with coconut before serving.

Awesome Apple Butter Breakfast Cake

Ingredients

• Servings: 9
• 2 cups musselman's® apple butter
• 2 1/4 cups baking mix (like bisquick®)
• 3/4 cup milk
• 1/2 cup sugar
• 1 large egg
• 2 tablespoons butter, melted
• 1/3 cup sweetened flaked coconut
• 1/3 cup pecans, chopped
• 1/3 cup sugar
• 2 tablespoons butter, melted

Recipe

• in bowl, stir together baking mix, milk, sugar, egg and 2 tablespoons melted butter. pour 2/3 of the batter into an 8x8-inch baking dish coated with non-stick cooking spray. cover with musselman's apple butter. drop remaining batter by spoonfuls on cake.
• combine last four ingredients and sprinkle on top. bake at 350 degrees f for 1 hour until cake tester inserted in center of cake comes out clean.

Butter Mochi

Ingredients

• Servings: 2
• 3 1/2 cups sweet rice flour (mochiko)
• 2 1/2 cups white sugar
• 2 tablespoons baking powder
• 5 eggs
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 2 cups milk
• 1 (14 ounce) can coconut milk
• 1/2 cup melted butter

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 3 hrs 15 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish. whisk the rice flour, sugar, and baking powder together in a mixing bowl.
• beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. whisk in the milk, coconut milk, and melted butter until incorporated. stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
• bake in the preheated oven until the mochi is golden brown, about 1 hour. cool to room temperature before cutting into 24 pieces to serve.

Beet And Carrot Cake

Ingredients

• Servings: 16
• 2 cups all-purpose flour
• 2 cups brown sugar
• 1 1/2 cups raisins
• 1 cup shredded coconut
• 1/3 cup wheat germ
• 1/4 cup wheat bran
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 pinch salt
• 1 1/2 cups vegetable oil
• 5 eggs, beaten
• 2 cups grated carrots
• 1 (16 ounce) can sliced beets, drained and mashed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x13-inch baking dish.
• combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.
• whisk vegetable oil and eggs together in a separate bowl.
• stir oil mixture, carrots, and beets into flour mixture until just combined.
• pour batter into prepared baking dish.
• bake in preheated oven until center of cake bounces back when touched, about 1 hour.

Pineapple Coconut Cake

Ingredients

• Servings: 16
• cake:
• 3/4 cup unsalted butter, at room temperature
• 1/2 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 4 eggs
• 3 cups self-rising flour
• 1 cup unsweetened coconut milk
• 1/2 cup pineapple juice
• icing:
• 1/4 cup confectioners' sugar, or more as needed
• 1/4 cup pineapple juice
• 1 cup unsalted butter, softened
• 1 teaspoon coconut extract
• 1/4 cup shredded coconut
• 1 (20 ounce) can crushed pineapple, drained

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease two 9-inch square pans.
• beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. beat white sugar, 1 cup at a time, into butter mixture until incorporated. add 2 teaspoons coconut extract and vanilla extract; mix well. beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
• mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. mix 1/2 cup pineapple juice into batter. pour batter into the prepared pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
• mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. beat 1 cup butter into sugar mixture until light and fluffy. add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
• place 1 cake on a serving platter and top with a layer of icing. place second cake over icing layer. cover entire cake with remaining icing. dust sides of cake with shredded coconut and top with crushed pineapple.