easy layer bar cookies

Ingredients

• Servings: 1
• 1/2 cup butter or margarine
• 1 cup graham cracker crumbs
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups butterscotch chips
• 1 1/2 cups flaked coconut
• 1 cup chopped walnuts
• 1 (14 ounce) can sweetened condensed milk

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter or margarine in a 9x13 inch baking pan. sprinkle the graham cracker crumbs evenly over the butter. sprinkle on the chocolate chips and butterscotch chips. cover with the flaked coconut. sprinkle the walnuts on top of the coconut layer. finally, pour the condensed milk over everything as evenly as you can.
• bake for 30 to 35 minutes in the preheated oven. cool, and cut into bars.

hawaiian style pasta

Ingredients

• Servings: 4
• 1 (8 ounce) package radiatore pasta
• 1 cup tomato pasta sauce
• 2 slices fresh pineapple, cut into pieces
• 2 cups chopped salami

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a medium saucepan over medium heat, toss cooked pasta with tomato pasta sauce, pineapple and salami. cook, stirring occasionally, until sauce begins to bubble, about 10 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.

spicy vegan potato curry

Ingredients

• Servings: 6
• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Recipe

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


• place potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. drain and allow to steam dry for a minute or two.
• meanwhile, heat the vegetable oil in a large skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. add the tomatoes, garbanzo beans, peas, and potatoes. pour in the coconut milk, and bring to a simmer. simmer 5 to 10 minutes before serving.

fourteen carat cake

Ingredients

• Servings: 1
• cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons ground cinnamon
• 2 cups white sugar
• 1 1/2 cups vegetable oil
• 4 eggs
• 2 cups finely grated carrots
• 1 (8 ounce) can crushed pineapple, drained
• 1/2 cup chopped walnuts
• 1 cup flaked coconut
• cream cheese frosting:
• 4 tablespoons butter, room temperature
• 2 (8 ounce) packages cream cheese, room temperature
• 1 teaspoon vanilla extract
• 1 (16 ounce) package confectioners' sugar, sifted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour three 9-inch pans.
• in a large bowl, stir together the flour, baking powder, baking soda , salt and cinnamon. add the sugar, oil and eggs; mix well for 1 minute. stir in the carrots, pineapple, walnuts, and coconut. divide the batter evenly between the prepared pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake layer comes out clean, 35 to 40 minutes (one layer may be done sooner than the other). cool in pans for 10 minutes before inverting a wire rack to cool completely.
• to make the frosting, beat butter and cream cheese until smooth. mix in confectioners' sugar at low speed until combined; beat until fluffy. stir in vanilla.

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.

Better Than Brad Pitt Cake

Ingredients

• Servings: 9
• 1 (18.25 ounce) package yellow cake mix
• 1 (20 ounce) can crushed pineapple, with juice
• 3/4 cup white sugar
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 3 cups milk
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar
• 3/4 cup flaked coconut, toasted

Recipe

• prepare yellow cake as directed, using a 9 x 13 inch pan. bake until done, and remove from oven. poke holes in the top of the cake using a fork.
• in a saucepan, combine pineapple with juices and sugar. cook over medium heat until syrup thickens. pour over top of warm cake, and cool.
• in another bowl, beat milk with pudding. spread over the pineapple mixture.
• beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. spread whipped cream over pudding. sprinkle toasted coconut over the top of the cake. refrigerate for several hours or overnight.

sundal

Ingredients

• Servings: 4
• 1 cup dried chickpeas
• 3 cups water
• 1 tablespoon cooking oil
• 1 teaspoon skinned split black lentils (urad dal)
• 1 teaspoon mustard seeds
• 2 dried red chile peppers
• 2 green chile peppers, halved lengthwise
• 1/2 mango, grated
• 1/2 cup fresh grated coconut
• 1 sprig fresh curry leaves
• 1 pinch asafoetida powder
• salt to taste
• fresh lemon juice

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 8 hrs 55 mins


• place the chickpeas into a large container and cover with several inches of cool water; allow to soak for 8 hours or overnight. drain.
• combine the chickpeas and 3 cups water in a large pot over medium heat; cook until the chickpeas are tender, but not yet mushy, 30 to 45 minutes. drain.
• heat the oil in a skillet over medium heat. fry the urad dal, mustard seeds, and dried red chile peppers in the hot oil. when the seeds begin to splutter, add the chickpeas, green chile peppers, mango, coconut, curry leaves, and asafoetida powder; season with salt. mix well and cook until completely heated, 2 to 3 minutes. remove from heat and add the lemon juice. serve warm or at room temperature.

coconut cream pie ii

Ingredients

• Servings: 1
• 1 1/2 cups vanilla wafer crumbs
• 1/3 cup butter, melted
• 1 (.25 ounce) package unflavored gelatin
• 1/3 cup cold milk
• 3 egg yolks
• 2/3 cup white sugar
• 1 cup hot milk
• 1/2 teaspoon almond extract
• 3 egg whites
• 1 cup heavy cream, whipped
• 1 1/2 cups fresh shredded coconut
• 1 tablespoon fresh shredded coconut

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix together wafer crumbs and melted butter. press mixture firmly into bottom and sides of a 9-inch pie pan. bake in preheated oven for 7 minutes. remove and allow to cool.
• dissolve gelatin in cold milk and set aside to soften.
• beat egg yolks and sugar together, then slowly pour in hot milk while whisking constantly. cook over medium heat, stirring constantly, until mixture coats a spoon. remove from heat, then stir in gelatin, followed by almond extract. chill.
• beat egg whites until stiff. fold egg whites, whipped cream, and coconut into chilled custard. pour into pie shell, and sprinkle with additional coconut. chill 6 hours or overnight before serving.

Coconut Lime Rice

Ingredients

• Servings: 2
• 1 cup basmati rice
• 1 tablespoon coconut oil
• 1 teaspoon butter
• 1/4 cup flaked coconut
• 1 cup coconut milk
• 1 cup chicken broth
• salt, to taste
• 1 lime, zested and juiced
• ground black pepper, to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 40 mins


• rinse rice until the water runs clear; drain. heat coconut oil and butter in a large skillet over medium-high heat. cook and stir rice and coconut flakes for 3 to 4 minutes. stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. bring to a low boil, then cover and reduce heat to low. cook for 20 minutes. remove from heat and keep covered for 5 minutes. fluff with fork and season with pepper.

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.

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.

indian chicken curry ii

Ingredients

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

Recipe

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


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

Slow Cooker Butter Chicken

Ingredients

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

Recipe

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

Ready Time: 4 hrs 30 mins


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

Mushroom Curry With Galangal

Ingredients

• Servings: 4
• 2 cups coconut milk
• 1 (2 inch) piece galangal, peeled and sliced
• 3 kaffir lime leaves, torn
• 2 teaspoons salt
• 1/3 pound sliced fresh mushrooms
• 5 thai chile peppers, chopped
• 1/4 cup fresh lime juice
• 1 tablespoon fish sauce

Recipe

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


• put the coconut milk and galangal in a pot and bring to a boil. add the kaffir lime leaves and salt; simmer for 10 minutes. add the mushrooms and cook until soft, 5 to 7 minutes. remove from heat. stir the lime juice and fish sauce into the mixture; pour into a bowl and top with the thai chilies to serve.

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

indian chicken curry ii

Ingredients

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

Recipe

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


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

grandmother's oatmeal coconut cookies

Ingredients

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

Recipe

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


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

spicy vegan potato curry

Ingredients

• Servings: 6
• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Recipe

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


• place potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. drain and allow to steam dry for a minute or two.
• meanwhile, heat the vegetable oil in a large skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. add the tomatoes, garbanzo beans, peas, and potatoes. pour in the coconut milk, and bring to a simmer. simmer 5 to 10 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.

grandmother's oatmeal coconut cookies

Ingredients

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

Recipe

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


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

thai-style peanut sauce

Ingredients

• Servings: 1
• 3 tablespoons brown sugar
• 2 tablespoons rice
• 2 teaspoons rice vinegar
• 1/4 cup coconut milk
• 3/4 cup peanut butter
• 1/4 teaspoon curry powder
• 2 teaspoons dark soy sauce
• 1/4 teaspoon toasted sesame oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon sweet chili sauce
• 1 teaspoon minced pickled ginger
• 1/2 teaspoon fish sauce

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix together the brown sugar, rice , and rice vinegar in a small bowl until smooth.
• combine the coconut milk and peanut butter in a small saucepan over low heat. heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.

chinese cocktail buns

Ingredients

• Servings: 32
• 1/3 cup white sugar
• 1 cup milk
• 1/4 cup softened butter
• 1 tablespoon active dry yeast
• 2 1/2 cups all-purpose flour
• 1 egg, beaten
• 1 cup all-purpose flour, or more if needed
• 1/4 cup softened butter
• 1/2 cup white sugar
• 1/2 cup nonfat dry milk powder
• 1/2 cup all-purpose flour
• 1 cup finely grated fresh coconut
• 1 egg (optional)
• 1 tablespoon sesame seeds, for garnish (optional)

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 3 hrs 25 mins


• place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. add 1/4 cup softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 100 degrees f (40 degrees c). in a large bowl, stir together the yeast with 2 1/2 cups flour until well blended, and pour the milk mixture into the flour-yeast mixture. stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough.
• turn the dough out a well-floured surface, and knead for about 10 minutes, gradually kneading in 1 cup of additional flour or as needed to make a smooth, elastic dough. form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour.
• cream 1/4 cup softened butter with 1/2 cup of sugar in a bowl until the mixture is light and fluffy, and stir in dry milk powder, 1/2 cup flour, and the coconut until the mixture is smooth and well blended. set the filling aside.
• working on a floured surface, punch down the dough, and cut into 2 equal pieces. cut each piece into 8 equal-sized pieces (16 pieces total). form each piece into an oblong bun, and flatten the bun with a floured rolling pin. scoop up about 1 tablespoon of filling with a spoon, and place in the center of a bun. pull and pinch the edges of the dough together to enclose the filling in the bun. repeat with all dough pieces, and place the filled buns, seam sides down, the prepared baking sheets. cover the buns with a cloth, and allow to rise in a warm place 1 hour.
• preheat an oven to 375 degrees f (190 degrees c). line baking sheets with parchment paper.
• for a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. sprinkle each bun with a few sesame seeds.
• bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. allow to cool before serving.

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.

paleo chili

Ingredients

• Servings: 4
• 1 dried chipotle pepper, stem removed
• 1 cup boiling water
• 1 1/2 teaspoons coconut oil
• 1 cup chopped yellow onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 4 garlic cloves, minced
• 1 pound ground bison
• 1/2 pound spicy ground lamb sausage
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon worcestershire sauce
• 1 (28 ounce) can crushed tomatoes
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper

Recipe

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


• soak chipotle pepper in boiling water until softened, about 10 minutes. remove pepper from water and mince.
• melt coconut oil in a large pot over medium heat. cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
• stir bison and sausage into onion mixture. cook and stir until meat is browned and crumbly, 10 to 12 minutes.
• stir chili powder, cumin, oregano, cocoa powder, and worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 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.

Hawaii Twist

Ingredients

• Servings: 1
• 1 small banana, coarsely chopped
• 1 (16 ounce) can pineapple juice
• 3 tablespoons coconut milk
• 1 tablespoon white sugar

Recipe

Preparation Time: 1 min Ready Time: 1 min


• slice banana, place in blender, pour in pineapple juice, coconut milk and sugar; blend until smooth. pour into a glass and serve.

Sweet Potato And Coconut Bread

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon freshly ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon salt
• 1 cup softened butter
• 2 cups white sugar
• 4 eggs
• 2 2/3 cups cooked mashed sweet potatoes
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1 cup chopped walnuts

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 10-inch tube pan.
• mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
• beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. add eggs, 1 at a time, beating each egg completely before add the next. beat in sweet potato and vanilla extract until well mixed. stir flour mixture, coconut, and walnuts into butter mixture until just combined. pour batter into the prepared tube pan.
• bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.

chinese coconut pudding

Ingredients

• Servings: 8
• 2 tablespoons unflavored gelatin
• 1 3/8 cups boiling water
• 1 (5 ounce) can evaporated milk
• 1 cup white sugar
• 1 teaspoon coconut extract
• 2 egg whites

Recipe

Ready Time: 1 hr


• lightly grease a 1-quart mold.
• in a large bowl, dissolve gelatin in boiling water. stir in evaporated milk, sugar and coconut extract. allow to cool to room temperature.
• meanwhile, whip egg whites until fluffy. when gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. when mixture begins to set, fold egg whites into it. spread in prepared mold and refrigerate until set.

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.

Slow Cooker Butter Chicken

Ingredients

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

Recipe

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

Ready Time: 4 hrs 30 mins


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

spicy vegan potato curry

Ingredients

• Servings: 6
• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Recipe

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


• place potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. drain and allow to steam dry for a minute or two.
• meanwhile, heat the vegetable oil in a large skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. add the tomatoes, garbanzo beans, peas, and potatoes. pour in the coconut milk, and bring to a simmer. simmer 5 to 10 minutes 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.

basboosa

Ingredients

• Servings: 12
• 1 1/2 cups semolina flour
• 1/2 cup white sugar
• 1 cup plain yogurt
• 1/2 cup vegetable oil
• 3 tablespoons flaked coconut
• 1 tablespoon baking powder
• 6 whole almonds, split in half
• 1 1/2 cups water
• 1 3/4 cups white sugar
• 2 tablespoons rose water

Recipe

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


• in a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. set aside for 30 minutes.
• in a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. bring to a boil, and boil for 3 or 4 minutes. remove from heat, and set aside to cool to room temperature.
• preheat the oven to 350 degrees f (175 degrees c). spread the semolina batter into the bottom of a 9x13 inch baking pan. slice into squares or diamonds, and place on almond half each piece.
• bake for 20 minutes in the preheated oven, or until light brown. switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. remove from the oven, and pour the syrup over the squares. serve warm.

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.

papaya soup

Ingredients

• Servings: 4
• 2 tablespoons coconut oil
• 1 small onion, chopped
• 3/4 cup red bell pepper, chopped
• 6 fresh chives, chopped
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 3 fresh sage leaves, chopped
• 2 teaspoons thinly sliced fresh ginger
• 1 small hot chile pepper (optional)
• 1 (14 ounce) package firm tofu, drained and cut into 3/4-inch cubes
• salt to taste
• 2 tablespoons vegetarian worcestershire sauce
• 1/2 teaspoon lime juice
• 6 cups water
• 3 cubes vegetable bouillon
• 1 small green papaya, peeled and cut into chunks
• 1 bunch fresh spinach, trimmed
• 1 tablespoon fried onions, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. cook and stir until garlic is fragrant, about 1 minute. add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. season with salt.
• mix worcestershire sauce and lime juice into tofu mixture. stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.
• remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. ladle soup into serving bowls and top with fried onions.

Oatmeal Cake Iii

Ingredients

• Servings: 1
• 1 1/4 cups boiling water
• 1 cup quick-cooking oats
• 1/2 cup butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 1/3 cups all-purpose flour
• 1/2 cup butter
• 1 cup packed brown sugar
• 4 tablespoons evaporated milk
• 1 cup flaked coconut
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• pour boiling water over oats. set aside.
• sift together flour, salt, soda and cinnamon. set aside.
• cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. add flour mixture and mix in. add softened oats. pour batter into a 9x13 inch pan.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes. remove cake from oven. set oven temperature to broil.
• in a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar.
• heat until melted, then add coconut and chopped nuts. spread on warm cake.
• place cake under broiler for 2 to 3 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.

Duckling Cake I

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (16 ounce) can
• 1 1/2 cups flaked coconut
• 2 eggs
• 1/2 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup evaporated milk

Recipe

• combine cake mix, undrained fruit, 1 cup coconut and eggs.
• blend; beat at medium speed for 2 minutes and pour into a greased 9 x 13 inch pan.
• sprinkle with brown sugar and nuts. bake at 325 degrees f (165 degrees c) for 45 minutes. bring butter, sugar and milk to a boil. boil 1 minute. stir in 1/2 cup coconut. spoon over warm cake. top with prepared whipped topping, if desired.

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.

sweet and spicy curry with chickpeas

Ingredients

• Servings: 6
• 1 tablespoon sesame oil
• 2 pounds ground turkey thigh meat
• 1 onion, chopped
• 3 cloves garlic, pressed
• 1 (14.5 ounce) can garbanzo beans (chickpeas), drained
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons curry powder
• 1/2 cup bottled sweet chili sauce
• 1/2 cup coconut milk
• salt and ground black pepper to taste
• 1 teaspoon red pepper flakes (optional)

Recipe

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


• heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. chop the meat up into crumbles as it cooks. stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. reduce heat and simmer for 15 minutes. season with salt, black pepper, and crushed red pepper flakes.

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.

Traditional Chicken Keleguin

Ingredients

• Servings: 8
• 1 (3 pound) whole chicken
• 1 coconut, drained and meat grated
• 2 lemons, juiced
• 1 bunch green onions, chopped
• 3 tablespoons dried red pepper flakes
• salt to taste

Recipe

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

Ready Time: 1 hr 40 mins


• preheat the oven to 375 degrees f (190 degrees c). place whole chicken into a roasting pan. roast in the oven for 1 hour, or until the leg moves easily within its socket. remove from the oven, and allow the chicken to cool slightly.
• remove the skin from the chicken and discard. tear the meat from the bones, and chop into small pieces. discard bones, and place the chicken in a large bowl. stir in green onions and grated coconut. sprinkle liberally with lemon juice. season with salt and red pepper flakes. taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

caribbean beef loin steaks

Ingredients

• Servings: 6
• 1 fluid ounce coconut-flavored
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1/2 teaspoon white vinegar
• 1 tablespoon fresh lemon juice
• 4 slices onion
• 6 (8 ounce) beef top sirloin steaks
• 1 tablespoon olive oil

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 2 hrs 46 mins


• whisk together the , salt, pepper, cinnamon, powder, oregano, sage, vinegar, and lemon juice in a bowl; pour into a gallon-sized, resealable plastic bag. add the onion and steaks to the marinade. seal the bag, squeezing out as much air as possible. allow to marinate in refrigerator 2 1/2 hours.
• heat the olive oil in a large skillet over medium heat. cook the steaks with the skillet covered to desired doneness, about 3 minutes per side for medium rare.

miami beach cake

Ingredients

• Servings: 1
• 1 cup semisweet chocolate chips
• 1/3 cup butter, melted
• 1/2 cup chopped pecans
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups buttermilk
• 1 cup heavy whipping cream
• 2 tablespoons white sugar
• 1 cup flaked coconut

Recipe

• grease and flour bottom of two 9 inch round cake pans. preheat oven to 375 degrees f (190 degrees c).
• melt 1/3 cup chocolate morsels. combine melted butter or margarine with coconut, pecans, and 2/3 cup chocolate morsels; set aside.
• cream butter or margarine in a large mixing bowl. gradually add 1 1/2 cups sugar, and beat until fluffy. add eggs one at a time, beating well after each addition. blend in melted chocolate and vanilla extract.
• combine the flour, baking soda, and salt. add these dry ingredients alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. mix well after each addition. pour batter into greased pans. sprinkle with coconut mixture.
• bake for 30 to 40 minutes, or until cake springs back when touched lightly in center. cool cake on wire racks.
• beat cream with 2 tablespoons of sugar until stiff. fill and frost cooled cake with whipped cream. refrigerate after icing.

Cinnamon Coconut Loaf

Ingredients

• Servings: 1
• 2 eggs
• 1/4 cup vegetable oil
• 1 cup white sugar
• 1 cup sour cream
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup flaked coconut
• 1/4 cup packed brown sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• in a small bowl, stir together coconut, brown sugar, and cinnamon.
• measure flour, baking powder, baking soda, and salt into a bowl; mix well.
• in a mixing bowl, beat eggs until frothy. beat in oil and sugar. blend in sour cream. add flour mixture, and stir until combined. put 1/2 of the batter in the bottom of a greased 9 x 5 x 3 inch loaf pan. sprinkle 1/2 of the cinnamon mixture over batter. top with remaining batter by putting dabs here and there. sprinkle remaining cinnamon mixture over top. cut through batter with a knife to give a swirling, marbled effect.
• bake at 350 degrees f (175 degrees c) for 1 hour. after loaf stands for 10 minutes, remove from pan to cool on rack.

Slow Cooker Butter Chicken

Ingredients

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

Recipe

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

Ready Time: 4 hrs 30 mins


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

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

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.

spicy vegan potato curry

Ingredients

• Servings: 6
• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Recipe

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


• place potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. drain and allow to steam dry for a minute or two.
• meanwhile, heat the vegetable oil in a large skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. add the tomatoes, garbanzo beans, peas, and potatoes. pour in the coconut milk, and bring to a simmer. simmer 5 to 10 minutes before serving.

orange delight cake

Ingredients

• Servings: 1
• 2 cups cake flour
• 1 1/3 cups white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons orange zest
• 2/3 cup shortening
• 1/3 cup orange juice
• 1/3 cup water
• 2 eggs
• 2 tablespoons lemon juice
• 2 egg whites
• 1 1/2 cups white sugar
• 5 tablespoons water
• 1/8 teaspoon salt
• 1 1/2 teaspoons light corn syrup
• 1/8 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 2 tablespoons grated orange zest
• 1/2 cup chopped walnuts

Recipe

• preheat oven to 375 degrees f (190 degrees c). lightly grease and flour two 8 inch cake pans.
• sift together into a large bowl the cake flour, 1 1/3 cups sugar, baking powder, baking soda, and 3/4 teaspoons salt. add grated orange rind, shortening, orange juice, and 1/3 cup water. beat on medium speed for 2 minutes with an electric mixer, scraping bowl while beating. add two whole eggs and beat batter for 2 more minutes. beat in the lemon juice. pour batter into prepared pans.
• bake at 375 degrees f (190 degrees c) for 30 to 40 minutes. remove cakes from pans and let cool. frost with double boiler icing or whipped cream. sprinkle cake with grated orange rind and finely chopped nuts or coconut.
• to make double boiler icing: in the top of a double boiler put; the 2 egg whites, 1 1/2 cups of the sugar, 5 tablespoons water, 1/8 teaspoon salt, light corn syrup, and cream of tartar. place over boiling water and beat until blended. cook mixture beating constantly until mixture will stand in peaks. remove from heat and add the vanilla. continue beating until of spreading consistency, about 5 minutes. spread cooled cake.

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.

Easy Creamy Sweet Potato Soup

Ingredients

• Servings: 8
• 4 sweet potatoes, cut into cubes
• salt as needed
• 2 tablespoons olive oil, or as needed
• 1 white onion, chopped
• 5 cloves garlic, chopped
• 2 cups coconut milk
• 1 cup heavy whipping cream
• 1/2 teaspoon hot sauce (optional)
• salt and ground black pepper to taste

Recipe

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


• place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain. mash sweet potatoes in a bowl.
• heat olive oil in a large pot over medium heat. cook and stir onion and garlic in hot oil until golden brown, about 5 minutes.
• stir mashed sweet potato into the onion and garlic. pour coconut milk and heavy cream over the sweet potato mixture; stir. season mixture with hot sauce, salt, and pepper. reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.

grandmother's oatmeal coconut cookies

Ingredients

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

Recipe

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


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

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.

Classic Angel Flake Coconut Cake

Ingredients

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

Recipe

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


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

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.

banana coconut cupcakes

Ingredients

• Servings: 16
• 1 cup white sugar
• 1/4 cup olive oil
• 1 egg
• 1 teaspoon vanilla extract
• 4 very ripe bananas, mashed
• 1 cup shredded coconut
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line 16 muffin cups with paper liners.
• beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. add bananas and coconut; stir to combine. mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. spoon batter into prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.

mild coconut tofu curry

Ingredients

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

Recipe

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


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

Brazilian-style Moist Coconut Cake

Ingredients

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

Recipe

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


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

Drunk Monkey Muffins

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ripe bananas
• 1/3 cup softened unsalted butter
• 3/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup whiskey (such as jack daniel's®)
• 1/2 cup unsweetened flaked coconut
• 1 cup mini chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease 12 muffin cups, or line with paper muffin liners. whisk the flour, baking soda, and salt together in a bowl; set aside.
• beat the bananas, butter, and sugar with an electric mixer in a large bowl until smooth. beat in the egg, vanilla extract, and whiskey. mix in the flour mixture until just incorporated. fold in the coconut and chocolate chips, mixing just enough to evenly combine. pour into muffin pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

German Chocolate Pie

Ingredients

• Servings: 1
• 1/3 cup white sugar
• 3 tablespoons cornstarch
• 1 1/2 cups milk
• 1 (4 ounce) bar german sweet chocolate, chopped
• 1 tablespoon butter
• 2 egg yolks, beaten
• 1 teaspoon vanilla extract
• 1 (9 inch) pie crust, baked
• 1 egg
• 1 (5 ounce) can evaporated milk
• 1/2 cup white sugar
• 1/4 cup butter
• 1 1/3 cups flaked coconut
• 1/2 cup chopped pecans

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• in a medium saucepan, combine the 1/3 cup sugar and the cornstarch. stir in the milk, chocolate, and 1 tablespoon butter or margarine. cook and stir till thickened and bubbly. reduce heat; cook and stir 2 minutes more.
• gradually stir about 1 cup of mixture into egg yolks. return mixture to saucepan; bring to boiling. cook and stir 2 minutes more. stir in vanilla.
• turn the hot pie filling into the baked pie shell.
• in another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. cook and stir over medium heat just till the mixture is thickened and bubbly. stir in the coconut and pecans.
• spread the pecan mixture evenly over the chocolate filling. cool the pie on a wire rack; chill thoroughly.

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.

Beijinho De Coco (coconut Little Kiss)

Ingredients

• Servings: 10
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon butter, plus more for pan
• 1/4 cup sweetened flaked coconut
• sweetened flaked coconut for decorating
• whole cloves for decorating

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 50 mins


• bring milk and butter to a simmer in a saucepan over medium-low heat. continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. chill in the refrigerator until cold, about 2 hours.
• with buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. stick a clove into each beijinho as decoration.