Apple Dapple Cake

Ingredients

• Servings: 1
• 1 cup vegetable oil
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 cups diced apple without peel
• 1 cup flaked coconut
• 1 cup raisins
• 1 cup chopped walnuts
• 1 cup brown sugar (optional)
• 1/2 cup butter
• 1/4 cup milk

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease and flour one 10 inch tube pan.
• combine oil, butter or margarine, and sugar together. beat well with a mixer. add eggs, flour, baking soda, salt, and vanilla; mix well. stir in apples, coconut, raisins, and walnuts. pour batter in prepared pan.
• bake for 90 minutes. remove cake from oven. let it cool in the pan for a few minutes, and then remove from pan.
• if desired, make glaze. in a small saucepan, heat brown sugar, butter or margarine, and milk. bring mixture to boil, and stir for 1 minute. pour over warm cake.

Old Fashioned Coconut Cream Pie

Ingredients

• Servings: 1
• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• in a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. bring to a boil over low heat, stirring constantly. remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. reserve the remaining coconut to top the pie.
• pour the filling into the pie shell and chill until firm, about 4 hours.
• top with whipped topping and with the reserved coconut.

Melt In Your Mouth Pie

Ingredients

• Servings: 1
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup lemon juice
• 1/3 cup flaked coconut
• 1/3 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (10 inch) pie crust, baked and cooled

Recipe

Preparation Time: 10 mins Ready Time: 3 hrs 10 mins


• gently combine the sweetened condensed milk, lemon juice, coconut, chopped nuts and drained crushed pineapple. fold in the whipped topping. pour batter into the prepared pie shell. refrigerate for several hours before serving.

Thai-style Steamed Pumpkin Cake

Ingredients

• Servings: 6
• 2 tablespoons tapioca flour
• 1/4 cup rice flour
• 1 1/2 teaspoons arrowroot powder
• 1/2 cup coconut cream
• 1 cup white sugar
• 1 (2 pound) pumpkin - peeled, seeded, and grated
• 1 cup coconut milk
• 1/8 teaspoon salt

Recipe

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


• bring about 1-1/2 inches of water to boil in a steamer fitted with a basket large enough for a 9-inch square baking dish to lie flat.
• sift the tapioca flour, rice flour, and arrowroot powder together into a bowl. gradually stir the coconut cream into the mixture until completely incorporated and smooth, about 10 minutes. stir the sugar, pumpkin, coconut milk, and salt into the mixture, dissolving the sugar completely into the batter; pour into a 9-inch square baking dish.
• steam over the boiling water until the cake is cooked through, about 25 minutes. allow the cake to cool before cutting into squares to serve.

Tropical Chicken Salad

Ingredients

• Servings: 6
• 2 cups diced cooked chicken breast meat
• 1/2 cup sliced celery
• 1/2 cup diced fresh mango
• 1/4 (8 ounce) can sliced water chestnuts
• 2 cups diced fresh pineapple
• 1 cup juice packed mandarin oranges, drained
• 1/4 cup low-fat mayonnaise
• 2 tablespoons reduced fat sour cream
• 1 teaspoon coconut extract

Recipe

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


• in a mixing bowl, combine the chicken, celery, mango, water chestnuts, pineapple, mandarin oranges, mayonnaise, sour cream and coconut extract. mix together well and refrigerate 1 to 2 hours before serving.

grandmother's oatmeal coconut cookies

Ingredients

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

Recipe

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


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

grandmother's oatmeal coconut cookies

Ingredients

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

Recipe

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


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

Tropical Teaser Smoothie

Ingredients

• Servings: 2
• 2 cups vanilla soy milk
• 1 cup fresh pineapple chunks
• 2/3 cup frozen cantaloupe chunks
• 1/2 cup soft tofu
• 2 tablespoons lime juice
• 1 1/2 teaspoons coconut extract

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend soy milk, pineapple, cantaloupe, tofu, lime juice, and coconut extract in a blender until smooth.

Pol's Apple Cake

Ingredients

• Servings: 1
• 3 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 1/2 cups self-rising flour
• 2 apple - peeled, cored, and chopped
• 1 cup shredded coconut
• 1 cup chopped walnuts
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/3 cup milk

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour tube or bundt pan.
• blend eggs, oil, and sugar until creamy. add flour, a little at a time. blend well. batter will be stiff. fold in apples, coconut, and nuts.
• pour into prepared pan. bake in preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. let cool 30 minutes in pan, then remove.
• to make topping: melt butter or margarine, sugar, and milk in saucepan over high heat. bring to boil for 3 minutes. pour over cooled cake.

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 tilapia with apricot dipping sauce

Ingredients

• Servings: 4
• 1 cup flaked coconut, finely chopped
• 2 tablespoons flour
• 1 tablespoon seasoning
• 4 (4 ounce) fillets tilapia
• 1/2 cup cornstarch
• 1 (4 ounce) carton egg substitute
• 1/2 cup canola oil
• apricot dipping sauce
• 1/2 cup apricot jam
• 2 teaspoons brown mustard
• 1 teaspoon prepared horseradish

Recipe

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


• toss together the coconut, flour and seasoning in a bowl. in a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. pour the egg substitute into a separate bowl, and dip the fillets in the egg. press fillets in the coconut mixture coating all sides.
• heat canola oil in a frying pan to a temperature of about 350 degrees f (175 degrees c). fry fillets one or two at a time on both sides until golden brown. remove to drain on a paper towel. prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. serve the tilapia accompanied by the dipping sauce.

graham cracker cake ii

Ingredients

• Servings: 1
• 1 cup butter
• 2 cups white sugar
• 5 eggs
• 1 (16 ounce) package graham cracker crumbs
• 2 teaspoons baking powder
• 2/3 cup milk
• 1 cup flaked coconut
• 1 cup chopped pecans
• 1/2 cup butter
• 1 (3 ounce) package cream cheese
• 4 cups confectioners' sugar
• 1 (8 ounce) can crushed pineapple, drained

Recipe

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


• cream 1 cup butter or margarine. add white sugar gradually. beat until mixture is light and fluffy. add eggs, one at a time, beat after each addition. add cracker crumbs and baking powder, alternately with milk. blend in coconut and nuts.
• bake in preheated 350 degrees f (175 degrees c) oven in 3 - 9 inch pans for 25 to 30 minutes.
• to make cream cheese glaze: cream 1/2 cup butter and cream cheese. add confectioners' sugar, then pineapple. mix well. fill and frost layers.

screw pine cake

Ingredients

• Servings: 1
• 1 1/4 cups white sugar
• 20 egg yolks
• 4 eggs
• 3/4 cup all-purpose flour
• 2 cups butter
• 2 (10 ounce) cans coconut milk
• 2 tablespoons pandan paste
• 1/2 teaspoon green food coloring
• 1 tablespoon ovalette
• 1/2 teaspoon salt

Recipe

• preheat oven to 400 degrees f (200 degrees c). line one 13x9 inch pan with a greased cake sheet.
• beat eggs and sugar together until creamy. in a separate bowl, mix ovalette, butter, and coconut milk. add into the egg mixture and continue mixing until ingredients are blended well. stir in the sifted flour and salt. mix well.
• separate batter into 2 bowls. mix one bowl with the pandan paste and the green food coloring , making sure that the color is stirred in well. pour 1 to 2 soup-ladle scoops of green cake mixture pan. even it out so that the mixture covers the base of the pan
• pour 1-2 soup-ladle scoops of green cake mixture pan. even it out so that the mixture covers the base of the pan. bake it in a 400 degrees f (200 degrees c) oven until the top is brown. take it out of the oven, prick the top gently with a fork and brush some butter over the top. pour 1-2 scoops of the 'normal' colored cake mixture on top of the first layer. spread evenly.
• change your oven setting so that you're using the upper fire only (broiler). increase temperature to 450 degrees f (230 degrees c). bake the second layer till the top turns brown. repeat the above procedure, alternating the colors each layer, until there is no cake mix left.
• let cake cool and cut and serve in finger-size portions. (i do not recommend that this cake be eaten in chunks because it is very rich and high in cholesterol). refrigerate any uneaten portions. cake keeps well for 2 weeks if refrigerated. thaw it for about 1/2 hour before eating.

German Chocolate Sauerkraut Cake

Ingredients

• Servings: 1
• 2/3 cup butter
• 1 1/3 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 2 1/4 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups water
• 2/3 cup drained and chopped sauerkraut

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 8-inch pans, round or square.
• thoroughly cream together butter and sugar. beat in eggs and vanilla.
• sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. stir in the sauerkraut. pour batter into prepared pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until a wooden pick comes out clean. frost with your favorite chocolate or white frosting.

bea's carrot coconut cake

Ingredients

• Servings: 24
• cake:
• 2 cups white sugar
• 1 1/4 cups vegetable oil
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups flaked coconut
• 2 cups shredded carrots
• 1 cup drained
• 1 cup chopped walnuts
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 5 tablespoons margarine, or more to taste
• 2 teaspoons vanilla extract
• 3 cups confectioners' sugar
• 1 cup chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• whisk white sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract together in a bowl; stir in flour, baking soda, and salt until batter is well mixed. fold coconut, carrots, , and 1 cup walnuts into batter; pour into the prepared baking dish.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. let cake cool to room temperature, about 1 hour.
• beat cream cheese, margarine, and 2 teaspoons vanilla extract together until smooth and creamy; add confectioners' sugar and beat until frosting is smooth. fold 1 cup walnuts into frosting; spread over cooled cake.

Annam-kobbari Parvanam (rice And Coconut Kheer)

Ingredients

• Servings: 6
• 1/3 cup rice
• 3 cups milk
• 1/2 cup fresh grated coconut
• 1/2 cup white sugar
• 1/4 cup jaggery (palm sugar)
• 1/2 teaspoon ground cardamom
• 1 tablespoon ghee
• 2 tablespoons cashews
• 2 tablespoons raisins

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 1 hr 50 mins


• place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. drain in a sieve.
• bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes.
• heat the ghee in a small skillet over medium heat. fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. eat right away, or better, chill in the refrigerator for a few hours and serve. if the kheer gets too thick, thin it out with some milk.

Mashed Cauliflower With Coconut Milk

Ingredients

• Servings: 4
• 1 head cauliflower, cut into florets
• 1 tablespoon coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and ground black pepper to taste

Recipe

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


• bring a pot of lightly salted water to a boil. cook cauliflower in boiling water until soft, 15 to 20 minutes; drain and return cauliflower to the pot.
• pour coconut milk over the cauliflower. blend cauliflower with an immersion blender until smoot; add garlic powder, onion powder, salt, and pepper. stir to distribute spices.

Maraschino Cherry Pound Cake

Ingredients

• Servings: 1
• 1 1/2 cups shortening
• 6 eggs
• 1/2 teaspoon baking powder
• 1 tablespoon butternut flavored extract
• 3 cups white sugar
• 3 3/4 cups all-purpose flour
• 3/4 cup milk
• 3/4 cup maraschino cherries, chopped
• 3 ounces cream cheese
• 1/4 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1/4 cup maraschino cherries, chopped
• 1/2 cup flaked coconut (optional)

Recipe

• in a large bowl, cream the shortening and the white sugar together until fluffy. add eggs one at a time to the creamed mixture, beating well after each addition. add the flavoring.
• in another bowl, combine flour and baking powder together. add these dry ingredients alternating with the milk to the creamed mixture. stir 3/4 cup chopped cherries into the batter.
• pour batter into a greased tube pan, and bake at 350 degrees f (175 degrees c) for 1 1/2 hours.
• to make the frosting: cream together the cream cheese and the butter in a small mixing bowl. gradually add the confectioners' sugar. stir in the 1/4 cup cherries and coconut. frost cake when cool.

Coconut-chocolate Sugar-free Ice Pops

Ingredients

• Servings: 8
• 6 pitted dates
• 3 ripe bananas
• 3/4 (13.5 ounce) can light coconut milk
• 1/4 cup almond milk
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened cocoa powder
• dash salt

Recipe

Preparation Time: 15 mins Ready Time: 5 hrs 15 mins


• place dates in a bowl, cover with hot water, and soak until soft, about 6 to 10 minutes; drain.
• puree dates, bananas, coconut milk, almond milk, vanilla, cocoa powder, and salt together in a blender until smooth, about 2 to 3 minutes; pour into popsicle molds.
• freeze until solid throughout, about 6 hours.

Old Fashioned Coconut Cream Pie

Ingredients

• Servings: 1
• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• in a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. bring to a boil over low heat, stirring constantly. remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. reserve the remaining coconut to top the pie.
• pour the filling into the pie shell and chill until firm, about 4 hours.
• top with whipped topping and with the reserved coconut.

African Curry

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 bay leaf
• 1 (14.5 ounce) can whole peeled tomatoes, drained
• 2 teaspoons curry powder
• 1/8 teaspoon salt
• 1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
• 1 (14 ounce) can unsweetened coconut milk
• 1 lemon, juiced

Recipe

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


• heat olive oil in a large, heavy skillet over medium heat. stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
• reduce skillet heat to low. stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. mix in lemon juice just before serving.

Easter Party Cake

Ingredients

• Servings: 1
• 1/4 cup butter
• 1/4 cup shortening
• 1 cup white sugar
• 1 3/4 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 5 egg whites, stiffly beaten
• 1 cup white sugar
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 2 egg whites
• 2 drops red food coloring
• 1/2 cup candy-coated milk chocolate eggs
• 1 cup flaked coconut
• 4 drops green food coloring

Recipe

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

Ready Time: 2 hrs


• cream butter or margarine and shortening. add 1 cup sugar gradually, beating until mixture resembles whipped cream.
• sift flour and baking powder together 3 times; add to creamed mixture alternately with milk. stir in 1 teaspoon vanilla extract and almond extract. fold in stiffly beaten egg whites carefully. pour batter into two greased 8 inch round pans.
• bake for 20 to 30 minutes at 375 degrees f (190 degrees c). cool layers on wire racks.
• to make boiled icing: place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites, and red food colouring in top of double boiler. cook, beating constantly, until frosting is thick and creamy.
• frost cake with icing. make a nest of green coconut on top of cake, and fill nest with candy eggs. sprinkle a border of coconut around base of cake. makes 15-20 servings.
• to make green tinted coconut, place coconut in a large plastic bag, put a few drops of green food color in the bag and shake until desired consistency is achieved.

Yellow Mung Bean Pudding With Coconut Cream

Ingredients

• Servings: 4
• 4 cups hulled yellow mung beans
• 3 1/2 cups water
• 3/4 cup white sugar
• 3/4 cup water
• 1/3 cup tapioca flour
• 1 cup coconut cream
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 2 hrs 40 mins


• place the mung beans in a large container and cover with several inches of warm water; let soak for 2 hours; drain.
• place a steamer insert into a saucepan and pour enough water to reach just below the bottom of the steamer. cover and bring the water to a boil. wrap the mung beans in cheesecloth and place in the steamer insert; cover the saucepan and steam the beans until tender, 25 to 30 minutes.
• stir 3 1/2 cups water and the sugar together in a saucepan; bring to a boil. stir 3/4 cup water and the tapioca flour together in a bowl until the flour is dissolved; pour the mixture into the boiling water and stir until the syrup becomes clear and thickened. gently stir the mung beans into the syrup; remove from heat and divide into 4 serving bowls.
• heat the coconut cream and salt together in a small saucepan over medium-low heat until warmed, but do not allow to boil. spoon over the mung bean mixture to serve.

gluten free red velvet cake

Ingredients

• Servings: 1
• 3/4 cup brown rice flour
• 1/4 cup coconut flour
• 3/4 cup sorghum flour
• 3/4 cup tapioca starch
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder, divided
• 1 cup canola oil
• 1 1/2 cups white sugar
• 2 eggs at room temperature
• 3/4 cup unsweetened applesauce
• 1 cup buttermilk
• 1 ounce red food coloring
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 9-inch round cake pans with gluten-free flour. in a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl.
• in a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. stir in the applesauce. beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. pour the batter into the prepared cake pans.
• bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. allow the cakes to cool completely before frosting.

grandmother's oatmeal coconut cookies

Ingredients

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

Recipe

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


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

Gluten-free Chocolate Almond Joy® Bars

Ingredients

• Servings: 9
• 3/4 cup coconut sugar
• 3/4 cup coconut milk
• 4 eggs
• 2 teaspoons almond extract
• 1/2 cup blanched almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3/4 cup semi-sweet chocolate chips, divided
• 1/2 cup unsweetened shredded coconut, divided

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• whisk coconut sugar, coconut milk, eggs, and almond extract together in a bowl. combine almond flour, coconut flour, baking soda, and sea salt together in a separate bowl; beat into coconut milk mixture using an electric mixer on medium speed until batter is moist. mix 1/2 cup chocolate chips and 1/4 cup shredded coconut into batter. pour batter into a 9-inch square baking dish. top batter with remaining chocolate chips and shredded coconut.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 minutes.

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.

No-bake Quinoa Protein Bars

Ingredients

• Servings: 24
• 3 cups cooked quinoa, cooled
• 1 1/2 cups pitted dates
• 1/2 cup honey
• 1/2 cup unsweetened applesauce, or as needed
• 1/2 cup shredded coconut
• 1/2 cup sunflower seeds
• 2 tablespoons coconut oil
• 1 tablespoon vanilla extract
• 4 cups ground oats, or as needed, divided
• 1/2 cup ground flax seed
• 3 tablespoons protein powder
• 2 tablespoons sesame seeds
• 2 tablespoons chia seeds
• 1/2 teaspoon salt

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• line a 9x13-inch baking pan with parchment paper.
• blend quinoa, dates, honey, applesauce, coconut, sunflower seeds, coconut oil, and vanilla together in a food processor until smooth. add enough of the oats to fill the processor bowl and and blend until combined.
• stir the quinoa mixture with the remaining oats, flax seed, protein powder, sesame seeds, chia seeds, and salt in a large bowl until mixture is able to hold it's shape without sticking to you hands. press mixture firmly into prepared baking pan and refrigerate until chilled, at least 1 hour.

African Curry

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 bay leaf
• 1 (14.5 ounce) can whole peeled tomatoes, drained
• 2 teaspoons curry powder
• 1/8 teaspoon salt
• 1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
• 1 (14 ounce) can unsweetened coconut milk
• 1 lemon, juiced

Recipe

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


• heat olive oil in a large, heavy skillet over medium heat. stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
• reduce skillet heat to low. stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. mix in lemon juice just before serving.

fried quinces, in the manner of the countess

Ingredients

• Servings: 6
• 1 tablespoon clarified butter
• 1 1/3 pounds quinces - peeled, cored, and cut into wedges
• 1/2 cup all-purpose flour
• 1 tablespoon white sugar
• 1 pinch salt
• 1/2 cup dark
• 1 dash vanilla extract
• 2 teaspoons finely grated fresh lemon zest
• 3 tablespoons coconut oil, or as needed
• 3 tablespoons demerara sugar

Recipe

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


• heat the clarified butter in a skillet over low heat, and place the quince wedges into the pan. cover, then gently cook the quince wedges until softened, about 15 minutes. remove from heat and set aside.
• mix the flour, white sugar, and salt in a bowl. in a separate bowl, mix the with the vanilla extract and lemon zest; gradually mix the flour mixture into the mixture until it becomes a smooth batter.
• melt the coconut oil in a skillet over medium heat. when the oil is hot, dip the quince wedges into the batter and place them in the hot oil; fry in batches until golden brown. remove fried quinces to a warm platter while you finish frying. sprinkle the fried quinces with demerara sugar to serve.

Deep-fried Sweet Potato Balls

Ingredients

• Servings: 5
• 3/4 pound sweet potatoes-- cooked, peeled and mashed
• 4 teaspoons cornstarch, divided
• 1 pinch salt
• 1 tablespoon water
• 1 cup shredded coconut
• 1/2 cup brown sugar
• 3/4 cup sesame seeds
• 1 1/2 quarts oil for deep frying

Recipe

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


• in a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. in a separate bowl, combine coconut and brown sugar. form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. roll in sesame seeds, then in remaining cornstarch.
• heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees f (190 degrees c).
• fry balls in oil until golden. drain on paper towels. serve.

Lemony Cashew Cake With Fresh Strawberries

Ingredients

• Servings: 16
• 1 cup gluten-free all purpose baking flour*
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup raw sugar
• 1/2 cup so delicious® dairy free cashew milk
• 1/2 cup vegetable or coconut oil
• 5 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 cup raw unsalted cashew pieces, roughly chopped

Recipe

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


• preheat oven to 350 degrees f. lightly oil a 9-inch round cake pan.
• sift together the dry ingredients, except for the cashews, and set aside.
• mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).
• pour the wet ingredients into the dry and mix well.
• pour mixture into prepared cake pan.
• top with the cashews all over the cake.
• place in a preheated 350-degree oven and bake for 25 to 30 minutes.
• allow to cool for about 20 minutes.

honey-lime granola with almonds

Ingredients

• Servings: 4
• 3 cups rolled oats
• 1 cup sliced almonds
• 1/4 cup wheat germ
• 1/2 cup shredded unsweetened coconut
• 1/2 cup oat bran
• 3 tablespoons flax seeds
• 1/2 cup honey
• 1/4 cup vegetable oil
• 2 tablespoons frozen limeade concentrate
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 small lime, zest and juice

Recipe

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

Ready Time: 2 hrs 45 mins


• preheat an oven to 250 degrees f (120 degrees c). lightly grease a foiled-lined baking sheet.
• mix oats, almonds, wheat germ, coconut, oat bran, and flax seeds together in a large bowl. whisk together honey, vegetable oil, limeade concentrate, salt, vanilla, lime zest, and lime juice in a separate bowl. pour lime mixture into the oat mixture and stir well. spread oats on to the prepared pan.
• bake in the preheated oven until golden brown and lightly crispy, about 1 hour and 30 minutes, stirring every 15 minutes. remove from the oven and allow to cool. store in an airtight container at room temperature.

Pina Colada Smoothie

Ingredients

• Servings: 2
• 1 cup frozen pineapple chunks
• 1 cup frozen mango chunks
• 1 cup toasted coconut vanilla yogurt
• 1/4 cup milk

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend pineapple, mango, yogurt, and milk together in a blender until smooth and creamy.

citrus healthy smoothie

Ingredients

• Servings: 1
• 2 frozen bananas, cut into small chunks
• 2 cups frozen pineapple chunks
• 1 cup fresh orange juice
• 1 cup coconut milk
• 1 lime, juiced
• 2 teaspoons ground turmeric
• 1 (1/2 inch) piece fresh ginger, peeled and chopped
• 1/2 teaspoon ground nutmeg
• ice cubes as desired

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend bananas, pineapple, orange juice, coconut milk, lime juice, turmeric, ginger, nutmeg, and ice cubes together in a blender until smooth.

grandmother's oatmeal coconut cookies

Ingredients

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

Recipe

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


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

Hummingbird Cake Ii

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 1/2 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts
• 2 cups diced bananas
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

• do not use mixer. combine flour, white sugar, salt, baking soda, and ground cinnamon. add eggs and oil stirring until dry ingredients are moistened. stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.
• pour into 3 9-inch greased and floured pans. bake at 350 degrees f (175 degrees c) for 25-30 minutes or until cake tests done.
• to make cream cheese frosting: combine cream cheese and butter or margarine. cream until smooth. add confectioners' sugar, beating until light and fluffy. stir in 1 teaspoon vanilla. frost cooled cake.

Juicy Mango

Ingredients

• Servings: 1
• 1/2 cup ice cubes, or as needed
• 4 fluid ounces pineapple juice, chilled
• 3 fluid ounces mango nectar, chilled
• 2 fluid ounces (such as burnett's®)
• 1 1/2 fluid ounces coconut milk
• 1 fluid ounce orange juice, chilled (optional)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with ice. pour pineapple juice, mango nectar, , coconut milk, and orange juice over ice; stir well.

Tropical

Ingredients

• Servings: 12
• 2 (12 fluid ounce) cans evaporated milk
• 2 cups white
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (14 ounce) can coconut milk
• 1/2 cup water
• 1 tablespoon ground nutmeg
• 1 tablespoon ground cinnamon, plus more for dusting
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• blend evaporated milk, , cream of coconut, sweetened condensed milk, coconut milk, water, nutmeg, 1 teaspoon cinnamon, and vanilla extract in a blender at high speed until creamy, about 3 minutes; pour into a glass pitcher.
• refrigerate until chilled, at least 20 minutes. pour into glasses and dust with cinnamon.

sugarless fruitcake

Ingredients

• Servings: 1
• 1 cup chopped golden raisins
• 1/2 teaspoon salt
• 1 1/2 cups chopped nuts
• 1 cup chopped cranberries
• 1 cup crushed pineapple
• 1/4 cup grated lemon peel
• 1 cup flaked coconut
• 1/3 cup orange juice
• 8 packets artificial sweetener
• 1 teaspoon ground mace
• 1 teaspoon ground allspice
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour

Recipe

• mix sugar substitute with orange juice. pour over chopped cranberries. soak 1 hour, mixing often.
• mix raisins, nuts, coconut, lemon rind in flour until well coated. add cranberries and orange juice mixture. sprinkle baking soda over mixture, and mix. mix in spices. fold in crushed pineapple. pour batter into a greased and floured 9 inch loaf pan.
• bake at 325 degrees f (165 degrees c) for 40 minutes. cool.

guava chiffon cake

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 2/3 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup water
• 6 fluid ounces guava nectar
• 5 egg yolks
• 2 teaspoons vanilla extract
• 2 teaspoons grated lemon zest
• 3 drops red food coloring
• 8 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup white sugar

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 5 mins


• preheat oven to 325 degrees f (165 degrees c). prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
• sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. in a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. gradually add the 1/2 cup of sugar, and beat until stiff. gently fold whites into batter. pour into prepared cake pans.
• bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting a cooling rack.

grandmother's oatmeal coconut cookies

Ingredients

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

Recipe

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


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

Chantilly Cake Frosting

Ingredients

• Servings: 1
• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolks, beaten
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 1/3 cups flaked coconut
• 1 cup chopped macadamia nuts

Recipe

• combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
• cook on medium heat until thick, approximately 12 minutes. stir constantly.
• remove from heat, and add coconut and macadamia nuts. continue to stir until cool and thick enough to spread on your cake.
• frost. this will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

Coconut & Caramel Popcorn

Ingredients

• Servings: 10
• 10 cups freshly popped popcorn*
• 1/2 cup earth balance® soy-free spread
• 3 tablespoons agave nectar, amber
• 1/2 cup dark brown sugar
• 1/2 tablespoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup so delicious® dairy free vanilla coconut milk creamer, room temperature or warmed in microwave
• 1/4 cup unsweetened coconut flakes, toasted
• 1 teaspoon vanilla extract

Recipe

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


• pop favorite popcorn from yellow corn kernels over stove top or use favorite microwave popcorn brand. spread on baking sheet and set aside.
• in a saucepan, melt vegan spread and stir in the agave, brown sugar, cinnamon, and salt until dissolved.
• take the pan off the heat and slowly whisk in the creamer until well combined. return to heat, and continue to whisk for 10 minutes or until sauce reaches an amber color and thickens enough to coat the back of a spoon.
• stir in coconut flakes and vanilla. let cool slightly before drizzling over popcorn.
• drizzle mixture over popcorn and blend in with a spatula. serve immediately.

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 lemon and tangerine curd topped with salted coconut chips

Ingredients

• Servings: 2
• 1/2 cup tangerine juice
• 1/2 cup lemon juice
• 3 eggs
• 1 egg yolk
• 6 tablespoons coconut oil, divided
• 2 tablespoons flaked coconut
• salt to taste

Recipe

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


• stir tangerine juice and lemon juice together in a saucepan. whisk eggs and egg yolk into juice mixture until smooth.
• heat juice mixture over medium-low heat. whisk in 3 tablespoons coconut oil until well-combined. add remaining coconut oil and cook, whisking constantly, until curd begins to thicken, 5 to 10 minutes. remove from heat. spoon curd into small bowls or jars.
• cook and stir coconut flakes in a small skillet over medium heat until lightly golden and toasted, 2 to 5 minutes. season with salt. top curd with coconut flakes and refrigerate until set, about 1 hour.

Old Fashioned Coconut Cream Pie

Ingredients

• Servings: 1
• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• in a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. bring to a boil over low heat, stirring constantly. remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. reserve the remaining coconut to top the pie.
• pour the filling into the pie shell and chill until firm, about 4 hours.
• top with whipped topping and with the reserved coconut.

anzac biscuits with macadamia nuts

Ingredients

• Servings: 30
• 3/4 cup all-purpose flour
• 1 1/2 cups rolled oats
• 3/4 cup white sugar
• 1/2 cup flaked coconut
• 1/2 cup chopped and toasted macadamia nuts
• 2 tablespoons water
• 1 tablespoon honey
• 1 teaspoon baking soda
• 1/2 cup butter

Recipe

• preheat oven to 325 degrees f (165 degrees c). line baking sheets with parchment paper.
• in a medium bowl, combine the flour, rolled oats, sugar, coconut and macadamia nuts. in a small saucepan, combine the water, honey and baking soda. bring to a boil, then stir in the butter. set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon. place tablespoons of dough the prepared cookie sheets and flatten slightly with the back of the spoon. leave about 3 centimeters between cookies.
• bake for 12 minutes for chewy biscuits, 15 minutes for crunchy, in the preheated oven. remove from the baking sheet to cool on wire racks.

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.

Old Fashioned Coconut Cream Pie

Ingredients

• Servings: 1
• 1 cup sweetened flaked coconut
• 3 cups half-and-half
• 2 eggs, beaten
• 3/4 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• in a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. bring to a boil over low heat, stirring constantly. remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. reserve the remaining coconut to top the pie.
• pour the filling into the pie shell and chill until firm, about 4 hours.
• top with whipped topping and with the reserved coconut.

kobbari annam (coconut rice)

Ingredients

• Servings: 4
• 2 tablespoons coconut oil
• 2 tablespoons ghee (clarified butter)
• 1/4 cup cashews
• 3 dried red chile peppers
• 2 tablespoons skinned split black lentils (urad dal)
• 1 tablespoon split bengal gram (chana dal)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 cup grated fresh coconut
• 4 green chile peppers, halved lengthwise
• 2 sprigs fresh curry leaves
• 1/4 teaspoon asafoetida powder
• 3 cups cold, cooked white rice
• salt to taste
• 2 tablespoons toasted sesame seeds (optional)

Recipe

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


• heat the coconut oil and ghee together in a large skillet over medium heat; fry the cashews in the hot mixture until golden brown. remove the cashews using a slotted spoon to a bowl; set aside. add the red chile peppers, urad dal, chana dal, mustard seeds, and cumin seeds to the remaining oil. when the seeds begin to splutter, add the coconut, green chile peppers, curry leaves, and asafoetida powder; cook together for 1 minute before adding the rice. season with salt. stir the mixture, breaking the rice apart into individual grains with the back of the spoon; cook and stir until the rice is thoroughly reheated, 8 to 10 minutes. garnish with the cashews and sesame seeds. serve warm or at room temperature.

Grandmom's Irish Potatoes

Ingredients

• Servings: 2
• 1 1/2 cups white sugar
• 1 tablespoon butter
• 1/2 cup evaporated milk
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons ground cinnamon

Recipe

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


• in a saucepan over medium heat, combine the sugar, butter, evaporated milk, cream of tartar and salt. mix well and bring to a boil. cook to the soft ball stage at 234 degrees f (115 degrees c). a few drops will form a soft ball when dropped into cold water. remove from heat and cool to room temperature. add vanilla and beat until creamy and stiff. roll into balls and shape like little potatoes. roll each ball in cinnamon to coat, then press in pieces of chopped nuts to look like eyes. you can also dust with cocoa to simulate dirt.

coconut chocolate chip cupcakes

Ingredients

• Servings: 12
• 3/4 cup gluten-free all purpose baking flour, like bell® brand
• 1/4 cup coconut flour
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons chia seeds (mixed with water)*
• 2/3 cup water
• 1 1/3 cups so delicious® dairy free vanilla coconut milk
• 1/2 cup coconut oil, warmed to liquefy
• 1/4 cup agave nectar
• 1 teaspoon apple vinegar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Recipe

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


• preheat the oven to 350 degrees.
• sift together the dry ingredients (gf flour through salt) and set aside.
• make the chia seed mixture and set aside.*
• mix all remaining liquid ingredients together (water through vanilla extract).
• pour the wet ingredients into the dry ingredients while stirring rapidly, and then add the chia seed mixture and chocolate chips.
• allow batter to rest for 15 minutes.
• place the cupcake liners into a muffin tin.
• scoop the batter into each of the liners.
• bake for 15 to 20 minutes.

Sweet Cornmeal Cake Brazilian-style

Ingredients

• Servings: 1
• 2 cups cornmeal
• 1 1/2 cups white sugar
• 1 cup milk
• 1 cup coconut milk
• 1 cup all-purpose flour
• 3 eggs
• 1/3 cup vegetable oil
• 1 teaspoon baking powder

Recipe

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


• preheat oven to 340 degrees f (170 degrees c). grease and flour a 10-inch round cake pan.
• blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. pour the cornmeal mixture into the prepared cake pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Campfire Angel Food Yummies

Ingredients

• Servings: 8
• 1 (10 inch) angel food cake, cut into large cubes
• 1 (5 ounce) can sweetened condensed milk
• 1 cup coconut flakes

Recipe

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


• toast the angel food cake cubes over the coals of a campfire on toasting sticks until browned. dip the toasted cake into the condensed milk, and roll in coconut flakes.

Nanaimo Bars Ii

Ingredients

• Servings: 1
• 1/2 cup butter
• 2 (1 ounce) squares semisweet chocolate
• 1/3 cup white sugar
• 1 1/2 tablespoons pasteurized egg
• 1 cup rolled oats
• 1 1/2 cups flaked coconut
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 2 1/2 tablespoons milk
• 1 tablespoon butter
• 2 (1 ounce) squares semisweet chocolate

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 7 hrs 10 mins


• in a saucepan, melt 1/2 cup butter or margarine with 2 squares chocolate. remove from the heat, and stir in white sugar, egg, rolled oats, coconut, chopped nuts, and 1 teaspoon vanilla extract. press mixture into a greased 9 inch square pan, and chill for 1 hour.
• combine confectioners' sugar with 3 tablespoons softened butter, 1/2 teaspoon of the vanilla, and milk. mix until it has an icing-like consistency, and spread it over the oat mixture in the pan. chill for 1/2 hour.
• melt remaining 1 tablespoon butter or margarine with remaining 2 squares chocolate. spread over the top of the bars. chill for 4 to 5 hours.
• cut into squares using a hot knife; dip knife in hot water, and let it melt through the chocolate.

Three Layer Coconut Cake

Ingredients

• Servings: 1
• 3 cups cake flour
• 2 cups white sugar
• 1 teaspoon salt
• 5 teaspoons baking powder
• 3/4 cup shortening
• 1 1/2 cups milk
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 3 cups white sugar
• 1 tablespoon light corn syrup
• 1 cup boiling water
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut

Recipe

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


• mix flour, 2 cups sugar, salt, and baking powder; add shortening and milk. beat well. beat in eggs and 1 1/2 teaspoons vanilla. spread batter in three greased and floured 9 inch round pans.
• bake for 30 minutes at 350 degrees f (175 degrees c). cool, and remove from pans.
• mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. beat egg whites until stiff. pour syrup over egg whites, beating constantly. add 1 teaspoon vanilla to flavor the icing. frost cake, and sprinkle with coconut.
• preheat oven to 350 degrees f (175 degrees c).

chunky fish and shrimp chowder

Ingredients

• Servings: 10
• 1/2 lemon, juiced
• 1 tablespoon dried basil
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 1/2 pounds uncooked medium shrimp, peeled and deveined - thawed if frozen
• 1 pound grouper fillets, thawed if frozen
• 1 pound tilapia fillets, thawed if frozen
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon extra-virgin olive oil
• 3 cups chopped onion
• 10 cloves garlic, diced
• 7 cups peeled, cubed potatoes
• 3 carrots, sliced
• 2 zucchinis, sliced
• 1 cup canned sweet corn kernels, drained
• 1 cup chopped fresh cilantro
• 2 quarts water, or as needed to cover
• 2 cups skim milk
• 1 tablespoon unsweetened coconut cream (not cream of coconut), or to taste
• 1 tablespoon whole wheat flour, or as needed (optional)

Recipe

Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 5 mins


• mix lemon juice, basil, 1 tablespoon onion powder, and salt in a large bowl; toss the shrimp, grouper, and tilapia in the marinade. remove fish fillets and allow shrimp to continue to marinate.
• heat 1 tablespoon olive oil in a large skillet over high heat and cook grouper and tilapia fillets just until outsides are white, about 3 minutes. remove fish with a slotted spoon. cook and stir shrimp in the same skillet until firm and white on the outside, 3 to 5 minutes, sprinkling shrimp with black pepper and 1 more tablespoon onion powder as they cook.
• heat 1 tablespoon olive oil in a large soup pot; cook and stir onion and garlic until onion is translucent and beginning to brown, about 8 minutes.
• transfer shrimp to the soup pot and mix in potatoes, carrots, zucchinis, sweet corn, and cilantro. stir in water to cover and bring soup to a boil; simmer over medium-low heat until potatoes and carrots are tender, about 30 minutes. stir in skim milk and coconut cream. gently mix in grouper and tilapia fillets, bring chowder to a boil, and reduce heat to low. simmer chowder until fish are no longer translucent and break apart into chunks, about 10 more minutes.
• for a thicker chowder, scoop up about 1/2 cup of soup into a small bowl and whisk whole wheat flour into liquid until smooth. stir the flour mixture into chowder and let simmer until thickened, about 5 more minutes.

Gluten-free, Sugar-free Jam Bars

Ingredients

• Servings: 9
• 3/4 cup rice flour
• 1/2 cup quinoa flakes
• 1/4 cup tapioca starch
• 2 tablespoons shredded coconut
• 1/2 teaspoon baking powder
• 1/2 teaspoon stevia powder
• 1/8 teaspoon salt
• 1/4 cup coconut oil, melted
• 1 egg, beaten
• 2 tablespoons agave nectar
• 1/2 cup sugar-free apricot jam

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). line an 8-inch square baking dish with aluminum foil or baking parchment. grease the lining.
• mix rice flour, quinoa flakes, tapioca starch, coconut, baking powder, stevia powder, and salt together in a large bowl; add coconut oil and mix.
• beat egg and agave nectar together; add to the flour mixture and mix into a dough. spread dough into the prepared baking dish and flatten into an even layer.
• spread jam to cover nearly to the edges of the dough.
• bake in preheated oven until the edges are browned and the jam is bubbling, 20 to 25 minutes. cool bars for 10 minutes in the dish before lifting from pan by aluminum foil or parchment paper; cut into 9 squares.

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 ice cream balls

Ingredients

• Servings: 6
• 3 cups sweetened, toasted coconut
• 6 graham crackers, crushed
• 1 quart vanilla ice cream
• 3/4 cup whipping cream
• 1 quart fresh strawberries, hulled and quartered lengthwise
• 1 (12 ounce) jar caramel sauce

Recipe

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


• cut a 12x24 inch sheet of aluminum foil and place it on a flat surface. mix the coconut and crushed graham crackers together on the foil until well blended. use an ice cream scoop to scoop out 6 baseball-sized amounts of ice cream. use your hands to form into balls, and roll in the coconut mixture. wrap each ice cream ball in aluminum foil, and freeze at least 1 hour.
• meanwhile, beat the whipping cream until soft peaks form. to serve, place 1/2 cup strawberries on 6 plates. remove foil from the ice cream balls and place one on each plate. top with caramel sauce and whipped cream.

mama's ambrosia

Ingredients

• Servings: 10
• 2 (11 ounce) cans mandarin orange segments, drained
• 2 (15.25 ounce) cans , drained
• 1 cup chopped walnuts
• 2 cups miniature marshmallows
• 2 cups flaked coconut
• 1 (8 ounce) container sour cream

Recipe

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


• in a large bowl, mix together the oranges, , walnuts, marshmallows, and coconut. fold in the sour cream. chill for at least an hour, and stir again before serving.

Rave Reviews Coconut Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 1/3 cups water
• 4 eggs
• 1/4 cup vegetable oil
• 2 cups flaked coconut
• 1 cup chopped walnuts
• 4 tablespoons butter
• 2 cups flaked coconut
• 2 teaspoons milk
• 3 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour three 8 or 9 inch round cake pans.
• blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. beat at medium speed for 4 minutes. stir in 2 cups of the coconut and the chopped walnuts. pour the batter into the prepared pans.
• bake at 350 degrees f (175 degrees c) for 35 minutes. let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
• to make frosting: melt the butter or margarine in a skillet. add the 2 cups flaked coconut and stir constantly over low heat until golden brown. spread coconut on absorbent paper to cool.
• cream the remaining 2 tablespoons butter or margarine with the cream cheese. add the milk and confectioners' sugar alternately, beating well. add the vanilla and stir in 1 3/4 cups of the toasted coconut.
• to assemble cake: spread tops of cooled cake layers with some of the frosting. stack them and then frost the sides of the cake. sprinkle cake with the remaining toasted coconut.

Guinataan Hito (catfish)

Ingredients

• Servings: 4
• 2 tablespoons cooking oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 4 (4 ounce) catfish fillets
• salt and pepper to taste
• 1 1/2 cups coconut milk

Recipe

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


• heat the oil in a skillet over medium heat. cook and stir the onion and garlic in the hot oil until the garlic is lightly browned and the onion is glossy, 7 to 10 minutes. add the catfish; season with salt and pepper. cover and cook for 2 minutes. add the coconut milk and stir; cover again and cook until the coconut milk appears oily, about 10 minutes.

Quick Chocolate Chip Cake

Ingredients

• Servings: 1
• 1 1/4 cups water
• 1 cup quick cooking oats
• 1/2 cup butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup flaked coconut
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a large saucepan, bring the water to a boil. remove from the heat and add the quick oats. cover and let stand for a few minutes, until the water is absorbed. while still warm, stir in the butter, white sugar, and brown sugar. mix until the butter is melted, then stir in the eggs. combine the flour, baking soda, salt and cinnamon, stir into the oatmeal mixture. fold in the coconut, 1 cup of the chocolate chips and the nuts. pour into the prepared pan, and sprinkle the remaining chocolate chips over the top.
• bake for 35 minutes in the preheated oven, until the cake springs back when lightly touched.

Berry Breakfast Cobbler

Ingredients

• Servings: 3
• 2 1/2 cups mixed frozen berries
• 1 tablespoon brown sugar
• 1/2 cinnamon stick, ground
• 2 tablespoons flax seeds, ground
• 1/4 cup unsweetened flaked coconut

Recipe

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


• stir the berries and brown sugar together in a microwave-safe bowl; heat on high until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.

Coconut Layer Cake

Ingredients

• Servings: 2
• 3/4 cup shortening
• 3/4 teaspoon salt
• 1 1/2 cups white sugar
• 2 cups milk
• 3 eggs
• 1 teaspoon vanilla extract
• 3 cups sifted all-purpose flour
• 4 1/2 teaspoons baking powder
• 1 teaspoon almond extract
• 1 cup flaked coconut
• 1/3 cup corn syrup
• 2 tablespoons water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease two 9 inch round layer cake pans.
• separate eggs reserve 2 of the egg whites for the frosting. cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined.
• sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. pour batter into the prepared pans.
• bake at 350 degrees f (175 degrees c) for 30 minutes. let cakes cool then remove from pans. ice with angel icing and sprinkle with shredded coconut on top and sides of cake after icing.
• to make angel icing: place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. start beating right away with a beater until the mixture stands in stiff peaks. remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. spread over cooled cake.