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.

German Chocolate Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package pillsbury® german chocolate cake
• 1 cup water
• 3 eggs plus
• 1 egg yolk
• 1/2 cup crisco® pure vegetable oil
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 3 tablespoons butter or margarine
• 1/3 cup chopped pecans
• 1/3 cup flaked coconut
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f. in large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. beat on low speed until moistened, then beat on high speed 2 minutes.
• pour into well-greased and floured 13 x 9-inch baking pan. bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
• in small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. over medium heat, cook and stir until thickened, about 6 minutes. add pecans, coconut and vanilla; spread over warm cake. store leftovers covered in refrigerator.

vegan whole wheat biscuits

Ingredients

• Servings: 1
• 2 cups whole wheat pastry flour
• 4 teaspoons baking powder
• 1 tablespoon stevia powder
• 3/4 teaspoon salt
• 1/4 cup coconut oil, at room temperature
• 1 cup almond milk

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• mix flour, baking powder, stevia powder, and salt in a bowl. cut in coconut oil with a pastry cutter or knife until mixture resembles coarse crumbs. stir in almond milk until dough is just moistened.
• turn dough out a lightly floured surface; knead gently 8 to 10 times. pat or roll the dough out into a 3/4 inch thick round. cut circles with a 2 1/2-inch biscuit cutter and arrange biscuits on a baking sheet.
• bake in preheated oven until lightly browned, 8 to 10 minutes.

blue rita

Ingredients

• Servings: 1
• 1 1/4 fluid ounces tequila
• 3/4 fluid ounce blue curacao
• 1/2 fluid ounce coconut
• 4 fluid ounces sour mix
• 1 slice lime wedge

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a cocktail mixer full of ice, combine tequila, blue curacao, coconut and sour mix. shake vigorously and strain into glass. garnish with a wedge of lime.

Seven-up™ Cake Iii

Ingredients

• Servings: 1
• 3 cups white sugar
• 1 cup butter
• 1/2 cup shortening
• 5 eggs
• 3 cups all-purpose flour
• 1 teaspoon lemon extract
• 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
• 1 1/2 cups white sugar
• 1/2 cup butter
• 3 eggs
• 1 cup flaked coconut
• 1 (8 ounce) can crushed pineapple with juice
• 1/2 cup chopped pecans

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease and flour one 9 x 13 inch baking pan.
• cream the 1 cup butter or margarine, shortening and 3 cups white sugar together until light and fluffy. beat in the eggs one a time beating well after each addition.
• beat in the flour, lemon extract and lemon-lime soda. mix well and pour batter into the prepared pan.
• bake at 325 degrees f (165 degrees c) for 1 hour.
• to make icing: in a saucepan combine the 1 1/2 cups white sugar, 1/2 cup butter or margarine, 3 eggs, coconut, pineapple and nuts. cook over medium heat, stirring constantly until mixture is thick. pour over cake while cake is still hot and icing is bubbling.

Japanese Fruit Cake Iii

Ingredients

• Servings: 1
• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 1 cup buttermilk
• 1 cup chopped raisins
• 1 cup chopped walnuts
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 (8 ounce) can crushed pineapple with juice
• 2 cups flaked coconut
• 2 1/2 cups white sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons grated lemon zest
• 2 lemons, juiced
• 1 1/2 cups water

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 300 degrees f (150 degrees c). grease and flour 3 - 9 inch pans. sift together the 3 cups flour, baking soda, cinnamon, allspice and nutmeg; set aside.
• in a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. add the eggs one at a time, beating well with each addition. add the flour mixture alternately with the buttermilk; beat well. fold in raisins and chopped nuts.
• pour batter into three 9 inch pans. bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean. allow to cool.
• in a large saucepan, combine water, pineapple, coconut, 2 1/2 cups sugar, 2 tablespoons flour, lemon zest and lemon juice. bring to a boil and cook, stirring constantly, until thickened. let cool and spread between each layer and on top of cake.

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.

Christmas Wreath Cake

Ingredients

• Servings: 1
• 1 1/2 cups raisins
• 1 cup red and green candied cherries
• 3/4 cup dates, pitted and chopped
• 3/4 cup candied pineapple, diced
• 3/4 cup chopped walnuts
• 1/2 cup flaked coconut
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter
• 1 1/4 cups white sugar
• 1 teaspoon lemon zest
• 4 eggs
• 2 teaspoons lemon juice

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 3 hrs 30 mins


• preheat oven to 300 degrees f (150 degrees c). line a tube pan with 2 layers of brown paper or parchment, and grease well.
• in a large bowl, whisk together flour, baking powder, and salt. mix in raisins, dates, cherries, pineapple, walnuts, and coconut. stir until all fruit is coated.
• in another large bowl, cream the butter with the white sugar. add lemon rind, lemon juice, and eggs; mix well. stir in fruit mixture. spread batter into prepared pan.
• bake for 2 hours or until a tester comes out clean. cool completely on a wire rack.

Baby Ruth™ Layer Cake

Ingredients

• Servings: 1
• 8 (1.2 ounce) bars baby ruth ™ candy bars, chopped
• 4 tablespoons crunchy peanut butter
• 6 tablespoons evaporated milk
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup butter, softened
• 1 1/4 cups white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 cup buttermilk
• 6 (1.2 ounce) bars baby ruth ™ candy bars, chopped
• 2 egg yolks
• 1 cup evaporated milk
• 1 cup white sugar
• 1/2 cup butter
• 1 cup flaked coconut
• 1/2 cup chopped peanuts
• 1 cup heavy whipping cream
• 1 egg white
• 2 1/2 tablespoons sifted confectioners' sugar
• 3/4 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round pans.
• in the top of a double boiler, combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. heat and stir until melted, stirring constantly. let cool.
• sift together flour, baking soda and baking powder. set aside.
• in a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. add eggs and beat well. blend in cooled candy mixture and 1/2 teaspoon vanilla.
• on low speed, add flour mixture to creamed mixture, alternating with buttermilk. do not overmix.
• pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees f (175 degrees c) for 30 minutes. cool in pans on racks for 10 minutes. turn out and finish cooling on rack.
• for filling and topping: melt 6 candy bars in double boiler, then set aside. in a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. cook and stir until thick over medium heat for approximately 10 minutes. remove from heat and blend in melted candy mixture, coconut and peanuts. cool, then beat vigorously with spoon.
• for whipped topping, whip heavy cream until stiff. in a clean bowl, whip egg white until stiff. fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
• to assemble, spread cooled filling between layers and on top of cake. spread whipped topping on sides of cake.

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.

Banana Snack Cake

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 cup butter
• 2 eggs
• 1/2 cup buttermilk
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup quick cooking oats
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 2 cups semisweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. in a medium bowl, mix flour, oats, baking soda and salt together and set aside.
• in a large bowl, cream butter and sugar until light and fluffy. add eggs one at a time, mixing well with each addition. mix in buttermilk, bananas and vanilla. add flour mixture and mix well. finally, fold in the nuts, coconut and 1 cup of the chocolate chips.
• pour batter into a 9x13 inch pan. sprinkle top with remaining 1 cup of chocolate chips. bake at 350 degrees f (175 degrees c) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Shortbread Cookies Iii

Ingredients

• Servings: 4
• 1 1/2 cups butter, softened
• 2 cups all-purpose flour
• 1 cup confectioners' sugar
• 1 cup cornstarch
• 1/4 teaspoon salt

Recipe

• work all the ingredients together with your hands until blended. shape all of the dough into 1 inch balls.
• bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees f (150 degrees c) for 20 minutes.
• let cool 10 minutes then carefully lift with spatula to cake racks to cool. store in air tight container with wax paper between layers. cookies keep well.
• variations: flatten some balls with tines of fork and press 1/4 of a red or green glace cherry in center of each. make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade. dip some balls in slightly beaten egg white and roll in finely chopped walnuts. bake as they are or make an indentation in top and spoon in a little jam or marmalade. dip some balls in egg white and roll in desiccated coconut. bake as they are or make an indentation and spoon in a little jam, jelly or marmalade.

Honey Butter Zucchini Bread

Ingredients

• Servings: 2
• 3 cups self-rising flour
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 3 eggs
• 1 2/3 cups white sugar
• 1/2 cup vegetable oil
• 1/2 cup melted butter
• 1/2 cup honey
• 2 tablespoons vanilla extract
• 3 cups grated unpeeled zucchini
• 1 cup chopped walnuts
• 1/2 cup flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 3 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9x5 inch loaf pans. stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. set aside.
• whisk eggs, sugar, oil, butter, honey, and vanilla together in a large bowl. stir in zucchini, walnuts, and coconut. add the flour mixture and stir until well combined. divide the batter between the prepared loaf pans.
• bake until a toothpick inserted in the center comes out clean, about 1 hour. cool completely. store loaves overnight in plastic bags for best flavor.

Coconut Date Balls

Ingredients

• Servings: 2
• 2 eggs, beaten
• 1 cup white sugar
• 1 cup chopped dates
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 3 cups crispy rice cereal
• 1 cup flaked coconut

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 25 mins


• in a medium saucepan over medium heat, combine the eggs sugar and dates. bring to a boil, stirring occasionally, and boil for 5 minutes. remove from heat and stir in the butter and vanilla. mix in crispy rice cereal. butter hands and roll the mixture into walnut sized balls. roll the balls in coconut. serve.

Caramel Heavenlies

Ingredients

• Servings: 48
• 16 graham crackers
• 2 cups miniature marshmallows
• 3/4 cup butter
• 1 teaspoon vanilla extract
• 3/4 cup brown sugar
• 2 cups sliced almonds
• 2 cups flaked coconut

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a 10x15 inch jellyroll pan with aluminum foil.
• arrange graham crackers to cover the bottom of the prepared pan. in a small saucepan, combine the butter and brown sugar. cook over medium heat, stirring occasionally until smooth. remove from the heat and stir in the vanilla. sprinkle the marshmallows over the graham cracker crust. pour the butter mixture evenly over the graham crackers and marshmallows. sprinkle the coconut and almonds evenly over the marshmallows.
• bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. allow the bars to cool completely before cutting into triangles. store at room temperature in an airtight container.

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.

Broiler Icing

Ingredients

• Servings: 1
• 1 cup brown sugar
• 1/4 cup butter, melted
• 1/4 cup cream
• 1 cup flaked coconut
• 1/2 cup chopped walnuts

Recipe

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


• in a medium bowl, combine brown sugar, butter, and cream. mix in coconut and chopped nuts.
• spread icing over cooled cake. place cake under broiler for 2 minutes or until bubbly.

Easter Egg Nests

Ingredients

• Servings: 12
• 3 drops green food coloring
• 1/2 teaspoon milk
• 1 1/3 cups flaked coconut
• 6 ounces white confectioners' coating

Recipe

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


• in a small bowl, mix food coloring with milk; add coconut and mix until evenly tinted; set aside.
• melt confectioners' coating over a double boiler or in the microwave, stirring every 15 to 30 seconds until smooth. mix with coconut mixture and place by spoonfuls on waxed paper. shape mixture like a bird's nest, making a slight indentation in the center of each one.
• cool completely and decorate by placing candies in the center of each nest.

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

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.

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.

general robert e. lee cake ii

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon cream of tartar
• 1 1/2 teaspoons baking powder
• 8 egg yolks
• 2 cups white sugar
• 8 egg whites
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 1/8 teaspoon salt
• 4 egg yolks
• 1 1/3 cups white sugar
• 2 1/2 teaspoons grated lemon zest
• 1/3 cup lemon juice
• 1/4 cup butter
• 1/3 cup butter, softened
• 4 cups confectioners' sugar
• 3 tablespoons grated orange zest
• 2 1/2 tablespoons orange juice
• 1 1/2 teaspoons grated lemon zest
• 1 1/2 tablespoons lemon juice
• 1/2 cup flaked coconut

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour two 9 inch pans. sift together the flour, baking powder, and cream of tartar. set aside.
• in a medium bowl, beat together the 8 egg yolks and 2 cups sugar until thick and pale. stir in the 2 teaspoons lemon zest and 2 tablespoons lemon juice. in a large glass or metal mixing bowl, beat egg whites and salt until soft peaks form. fold whites into the egg yolk mixture alternately with the flour mixture. spread evenly into the prepared pans.
• bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. let layers cool in the pan for 15 minutes before inverting wire racks to cool completely. using a long serrated knife, slice the layers in half horizontally.
• to make the filling: in the top of a double boiler, combine the 1 1/3 cup sugar, 4 egg yolks, 2 1/2 teaspoon lemon zest and 1/3 cup lemon juice. cook over high heat, stirring constantly, until the sugar is dissolved and mixture thickens. remove from heat, and stir in the butter. cool to room temperature before filling cake.
• to make the frosting: in a medium bowl, cream the 1/3 cup butter until light and fluffy. gradually add the confectioners sugar and mix in the orange zest, orange juice, lemon zest and lemon juice. finally, stir in coconut. frost the outside of the filled cake.

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.

Shrimp Red Thai Curry

Ingredients

• Servings: 4
• 2 (14 ounce) cans coconut milk
• 2 tablespoons red thai curry paste
• 1 tablespoon fish sauce
• 1 fresh red chili pepper, seeded and minced
• 24 large shrimp, peeled and deveined

Recipe

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


• in a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. slowly bring to a simmer over medium low heat, stirring frequently.
• reduce heat to low, and add shrimp. cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

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 friendly banana shake

Ingredients

• Servings: 1
• 2 bananas, peeled and frozen
• 1 teaspoon vanilla extract, or more to taste
• 1/4 cup coconut milk, or more as needed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• puree bananas and vanilla extract in a blender until smooth. add coconut milk gradually until desired consistency is reached.

thai green curry prawns

Ingredients

• Servings: 4
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 tablespoon minced fresh ginger root
• 4 teaspoons minced garlic
• 2 green chile peppers, chopped
• 3 stalks lemon grass, minced
• 1/3 cup chopped fresh cilantro
• 2 limes, juiced
• 1 lime, zested
• 2 tablespoons corn oil
• 1/4 cup corn oil
• 1/2 pound fresh green beans, trimmed
• 1 (7 ounce) can baby corn, drained
• 1 tablespoon soy sauce
• 1 (14 ounce) can coconut milk
• 3/4 pound peeled and deveined medium shrimp (30-40 per pound)

Recipe

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


• place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor. blend to a smooth, thick paste. set aside.
• heat 1/4 cup of corn oil in a large skillet over medium-high heat. cook and stir green beans and baby corn for about 30 seconds. stir in the paste, soy sauce, and coconut milk and bring to a boil. reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp. cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. if the sauce becomes too thick, stir in some water.

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.

Raspberry Dream Bars

Ingredients

• Servings: 3
• 1 cup butter
• 1 cup white sugar
• 2 cups all-purpose flour
• 1 egg
• 2/3 cup raspberry preserves
• 1/4 cup melted butter
• 2 eggs
• 1 1/2 cups flaked coconut
• 1 teaspoon white sugar

Recipe

• cream butter and sugar. add egg and mix. add flour and blend well. pat into a 13 x 9 inch pan.
• spread preserves evenly over the top. combine remaining ingredients to make the topping.
• spread evenly over the preserves. bake 25 minutes in a 350 degree f(175 degrees c) oven. cool pan completely on a rack and cut into bars.

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

sri lankan chicken curry

Ingredients

• Servings: 4
• 3 (6 ounce) boneless skinless chicken breasts
• 2 tablespoons white vinegar
• 1 teaspoon tamarind juice (optional)
• 1/4 cup curry powder
• 1 tablespoon salt, or to taste
• 1 teaspoon ground black pepper
• 2 tablespoons coconut oil
• 1 red onion, sliced
• 4 green chile peppers, halved lengthwise
• 8 green cardamom pods
• 6 whole cloves
• 12 curry leaves
• 1 teaspoon fresh ginger root, crushed
• 1 (2 inch) cinnamon stick, broken in half
• 3 cloves garlic, minced
• 1/2 cup water
• 1 1/2 tablespoons tomato paste
• 3 tablespoons roasted curry powder
• 1/2 (14 ounce) can coconut milk

Recipe

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


• cut the chicken into bite-sized pieces. combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. add chicken and toss to coat.
• heat the coconut oil in a wok or frying pan over medium heat. cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. stir in the garlic and cook for an additional minute.
• add the chicken mixture, water, and tomato paste. stir and simmer until the chicken is cooked through, about 10 minutes. add the roasted curry powder and stir until evenly dispersed.
• gradually stir in the coconut milk and simmer for 2-3 more minutes. (do not overheat or the coconut milk may curdle.)

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.

green coconut chicken

Ingredients

• Servings: 4
• 4 whole chicken legs
• salt to taste
• vegetable oil
• 1 (14 ounce) can coconut milk
• 1 3/4 cups water
• 6 cloves garlic, peeled
• 3 fresh jalapeno peppers, seeded and chopped
• 1 bunch cilantro
• 1/2 bunch green onions, white and light green parts only, chopped
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 6 slices fresh ginger
• 1 tablespoon red curry powder
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 cups 1-inch sweet potato chunks
• 1 1/2 cups 1-inch eggplant chunks
• 1 bunch fresh thai basil leaves, torn
• salt and ground black pepper to taste

Recipe

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

Ready Time: 1 hr 50 mins


• season chicken legs with salt on all sides.
• heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. remove chicken from skillet and set aside.
• place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. cover and puree until smooth. set aside.
• heat 1 tablespoon vegetable oil in a dutch oven over medium-high heat. stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
• sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
• place chicken legs in a single layer on top of onions and ginger. pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
• bring mixture to a boil and reduce heat to low. cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. remove chicken from the dutch oven.
• stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
• stir basil into coconut milk mixture; season with salt and pepper to taste.
• return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.

German Chocolate Cake Ii

Ingredients

• Servings: 1
• cake:
• 4 (1 ounce) squares german chocolate
• 1/2 cup hot water
• 2 cups white sugar
• 1 cup shortening
• 4 egg yolks
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 1 teaspoon baking soda
• 4 egg whites
• coconut pecan frosting:
• 1 egg yolk
• 1 1/4 cups white sugar
• 1 cup flaked coconut
• 3/4 cup chopped pecans
• 2 cups heavy whipping cream
• 1/4 cup butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour 4 - 9 inch round pans. melt the chopped german chocolate in 1/2 cup hot water, and set aside.
• in a large bowl, cream together the 2 cups sugar and shortening. beat in 4 egg yolks until smooth. next, stir in the buttermilk and vanilla. sift together the flour, salt and baking soda; mix into creamed mixture. then, stir in the melted chocolate. in another bowl, whip egg whites to stiff peaks, fold into the batter. divide the batter evenly between the four pans, and spread evenly.
• bake for 20 to 25 minutes in the preheated oven. cool cake in pans on wire racks. when cool, fill and ice with the coconut pecan icing.
• to make the icing: in a medium bowl, whip 1 egg yolk, heavy cream and 1 1/4 cup sugar until smooth. cook in the top of a double boiler, until the mixture thickens. remove from heat and stir in the coconut, pecans and butter. cool before icing the cake.

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.

Coconut Cake Bars

Ingredients

• Servings: 25
• 1 cup sifted all-purpose flour
• 1/4 cup butter, softened
• 2 tablespoons brown sugar
• 2 eggs
• 3 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 3/4 cup shredded coconut

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• to make crust: in a medium-sized bowl, mix the flour, butter and two tablespoons of brown sugar. knead into a light dough and press into an 8-inch square pan or an 11x7 inch pan. bake for 10 minutes.
• to make topping: beat together the two eggs, brown sugar, baking powder, flour, vanilla, walnuts and coconut. spread over warm crust.
• bake another 25 to 30 minutes, until golden brown. let cool on wire racks before cutting.

Blueberry Banana Coconut Flax Muffins

Ingredients

• Servings: 24
• 2 cups all-purpose flour
• 2 cups quick-cooking rolled oats
• 1 cup ground flax seed
• 1 cup white sugar
• 2/3 cup sweetened flaked coconut
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups mashed ripe banana
• 1 cup sour cream
• 1/2 cup applesauce
• 1/2 cup melted butter
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups fresh blueberries

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 24 muffin cups or line with paper muffin liners.
• whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
• whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. fill muffin cups 2/3 full.
• bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.

How To Make Peanut Dipping Sauce

Ingredients

• Servings: 1
• 3/4 cup smooth natural peanut butter
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 2 teaspoons soy sauce
• 2 teaspoons toasted sesame oil
• 1/2 lime, juiced
• 1 teaspoon chile-garlic sauce (such as sriracha), or to taste
• 1 (5.6 ounce) can coconut milk
• 2 teaspoons chopped red bell pepper, or to taste
• 2 teaspoons chopped fresh cilantro, or to taste
• 2 teaspoons chopped peanuts, or to taste

Recipe

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


• place peanut butter in a mixing bowl. whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
• bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. whisk until smooth.
• transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

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.

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.

authentic bahamian peas and rice

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 8 ounces cubed cooked ham
• 1 tablespoon tomato paste
• 1 tomato, chopped
• 2 slices bacon - cooked and crumbled (optional)
• 8 ounces corned beef, chopped
• 1 (15 ounce) can pigeon peas, drained
• 2 sprigs fresh thyme
• salt and pepper to taste
• 1 (10 ounce) can coconut milk
• 6 cups water
• 1 teaspoon browning sauce
• 3 cups uncooked brown rice

Recipe

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


• heat oil in a large pot over medium heat. add the onion, and fry until transparent. stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. season with thyme, salt, and pepper. bring to a simmer.
• stir in the coconut milk, water and browning sauce, and bring to a boil. stir in the rice. return to a boil, then stir, cover, and reduce the heat to low. simmer for about 45 minutes, until rice is tender. stir occasionally.

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.

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.

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.

drunken stuffed sweet potatoes

Ingredients

• Servings: 6
• 4 large sweet potatoes
• 2 apples - peeled, cored, and sliced
• 2 tablespoons butter, cut into small cubes
• 1/2 cup
• 1/2 cup chopped pecans
• 1/4 cup maple syrup
• 1/4 cup raisins
• 1/4 cup cranberries
• 1 tablespoon stevia
• 1 1/2 teaspoons coconut oil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place sweet potatoes in a microwave-safe dish and cook in the microwave for 5 minutes. add apples to the sweet potatoes and cook in the microwave until sweet potatoes and apples are tender, about 3 minutes more.
• arrange sweet potatoes in a 9x13-inch baking dish and slice each sweet potato down the middle. place butter cubes into each sweet potato.
• mix , pecans, maple syrup, raisins, cranberries, stevia, and coconut oil together in a bowl. stuff sweet potatoes with mixture and apples.
• bake in the preheated oven until filling is bubbling and fragrant, about 30 minutes.

homemade melt-in-your-mouth dark chocolate (paleo)

Ingredients

• Servings: 8
• 1/2 cup coconut oil
• 1/2 cup cocoa powder
• 3 tablespoons honey
• 1/2 teaspoon vanilla extract

Recipe

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


• gently melt coconut oil in a saucepan over medium-low heat. stir cocoa powder, honey, and vanilla extract into melted oil until well blended. pour mixture into a candy mold or pliable tray. refrigerate until chilled, about 1 hour.

Mountain Cookies Ii

Ingredients

• Servings: 4
• 1 cup butter
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 (3 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup flaked coconut
• 1/2 cup semisweet chocolate chips
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 2 tablespoons butter

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• to make dough: in a mixing bowl, cream 1 cup butter, 1 cup confectioner's sugar and 2 teaspoons vanilla. combine 2 cups flour and 1/2 teaspoon salt. gradually add to the creamed mixture and mix well.
• shape into 1 inch balls; place 2 inches apart on ungreased baking sheets. make a deep indentation in the center of each cookie.
• bake for 10 to 12 minutes or until the edges just start to brown. remove to wire racks to cool completely.
• to make filling: beat cream cheese, 1 cup confectioner's sugar, 2 tablespoons flour, and 1 teaspoon vanilla in a mixing bowl. add pecans and coconut; mix well.
• spoon 1/2 teaspoon of the filling into each cookie.
• to make topping: heat chocolate chips, 2 tablespoons butter or margarine and water in a small saucepan until melted. stir in 1/2 cup confectioner's sugar. drizzle over cookies.

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.

pina colada iv

Ingredients

• Servings: 1
• 1/2 cup crushed ice
• 6 fluid ounces pineapple juice
• 2 fluid ounces
• 1 fluid ounce coconut cream
• 1 fluid ounce heavy cream
• 1 pineapple wedge
• 1 maraschino cherry

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• in a blender, combine ice, pineapple juice, , coconut cream and heavy cream. blend until smooth. pour into glass and garnish with pineapple wedge and cherry.

thirty day friendship cake

Ingredients

• Servings: 2
• 2 cups friendship fruit starter
• 1 (15 ounce) can sliced peaches with juice
• 2 1/2 cups white sugar
• 1 (15 ounce) can pineapple chunks with juice
• 1/2 cup white sugar
• 2 (10 ounce) jars maraschino cherries
• 2 1/2 cups white sugar
• 2 (18.25 ounce) packages yellow cake mix
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 1/3 cups vegetable oil
• 8 eggs
• 2 cups golden raisins
• 2 cups chopped walnuts
• 2 cups flaked coconut

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• day one: in a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). add 2 1/2 cups of the white sugar and stir once every day for 10 days. when not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. let sit at room temperature. don't refrigerate it or cover it airtight. a pan of water underneath the jar or bowl will keep the ants out.
• day ten: add 1 can of chunk pineapple and it's juice. cut each chunk of pineapple in half. stir in 1/2 cup of white sugar. stir once everyday for 10 days. the color should change, and the mixture should foam when stirred.
• day twenty: slice each cherry in half, and stir in. add 2 1/2 cups of the white sugar. stir once every day for the final 10 days. the cherries will give the juice back its pinkish color.
• day thirty: drain fruit and reserve it and the liquid. the fruit will be used in the cake. pour the liquid into 3 glass or ceramic pint jars. one for you to start your next cake, and two for friends. cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. do not use plastic or metal containers to store liquid!
• preheat oven to 325 degrees f (165 degrees c). grease and flour two 9x13 inch baking pans.
• it's best to mix the two cakes separately. combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. stir, then add 1/2 of the drained reserved fruit from the starter. stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. stir until all ingredients are combined. the batter will be stiff. pour batter into the prepared cake pan. repeat for cake number two.
• bake cakes at 325 degrees f (165 degrees c) for 55 to 65 minutes.

Grandma Snyder's Oatmeal Cake

Ingredients

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

Recipe

• pour water over oats, let stand.
• cream 1/2 cup butter or margarine and sugars. add eggs and blend in a large mixing bowl. sift the flour, baking soda, salt, cinnamon and nutmeg together. add to sugars and egg mixture. add vanilla and oats mixture, blend well.
• pour batter into a 9 x 13 inch pan.
• bake in a preheated 350 degrees f (175 degrees c) oven for 30-40 minutes.
• to make icing: mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
• pour this coconut concoction over the hot cake.
• put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. serve hot or let cool. enjoy.

almond chocolate coconut cookies i

Ingredients

• Servings: 4
• 4 egg whites
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups flaked coconut
• 1/2 cup all-purpose flour
• 1 cup semisweet chocolate chips
• 1 cup toasted and chopped almonds

Recipe

• beat egg whites until stiff. add sugar and vanilla gradually. add coconut and flour; mix well.
• stir in chocolate chips and almonds; drop by teaspoonfuls lightly greased cookie sheet.
• bake at 350 degrees f (175 degrees c) for 15 minutes. remove and cool.

Chocolate Oatmeal Pie

Ingredients

• Servings: 1
• 2 eggs
• 1 cup white sugar
• 1/4 teaspoon salt
• 1 cup light corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup flaked coconut
• 1/2 cup quick cooking oats
• 1/2 cup semisweet chocolate chips
• 1 recipe pastry for a 9 inch single crust pie

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• beat eggs until thick and lemon colored (about 3 minutes). continue beating while adding sugar, salt, corn syrup, butter or margarine, and vanilla. stir in coconut, oats, and chocolate. pour filling into pie shell.
• bake for 50 to 55 minutes. cool completely before serving.

mom's pineapple-carrot cake

Ingredients

• Servings: 1
• 1 (8 ounce) can crushed pineapple with juice
• 3 cups all-purpose flour
• 2 3/4 cups white sugar
• 1 tablespoon baking soda
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups vegetable oil
• 4 eggs, beaten
• 1 tablespoon vanilla extract
• 1 1/2 cups shredded carrots
• 1 1/4 cups flaked coconut
• 1 cup chopped walnuts
• 1 cup confectioners' sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan. drain pineapple and reserve the juice, set aside.
• in a large bowl, mix flour, sugar, baking soda, cinnamon and salt. make a well in the center of flour mixture and add oil, eggs and vanilla. beat until combined. fold in carrots, coconut, walnuts and pineapple.
• pour into a 10 inch bundt pan. bake at 350 degrees f (175 degrees c) for 45 to 50 minutes, or until cake pulls away from pan. cool in pan 15 minutes, then turn out a wire rack and cool completely.
• in a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. beat until smooth, then drizzle over 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.

Biko

Ingredients

• Servings: 1
• 4 cups uncooked glutinous white rice
• 6 cups cold water
• 1 (14 ounce) can coconut milk, divided
• 1 1/3 cups white sugar
• 1 1/3 cups brown sugar
• 3 tablespoons coconut preserves (such as phil supreme®)

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 11 hrs


• soak rice overnight in the water.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. pour into the prepared baking pan.
• stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. pour the mixture carefully over the rice.
• bake in the preheated oven until the topping thickens, about 25 minutes. cool completely; cut into squares to serve.

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.

turkey tom kha gai

Ingredients

• Servings: 4
• 6 cups turkey broth
• 2 stalks lemongrass, bruised and sliced
• 1 (3 inch) piece fresh ginger, sliced
• 2 tablespoons chopped fresh cilantro stems
• 2 kaffir lime leaves, sliced, or more to taste
• 1/2 teaspoon red pepper flakes, or more to taste
• 1 pound cooked turkey, cut into small cubes
• 1 cup clamshell mushrooms, separated
• 2 tablespoons fish sauce
• 2 teaspoons palm sugar
• 1 (13 ounce) can coconut milk
• 1/4 cup lime juice
• 1/4 cup green onions, chopped
• 2 tablespoons chopped fresh cilantro leaves
• 1/4 teaspoon chili oil, or more to taste

Recipe

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


• combine turkey broth, lemongrass, ginger, cilantro stems, lime leaves, and red pepper flakes in a pot over medium-high heat. bring to a simmer, reduce heat to medium-low, and simmer until flavors blend, 20 to 30 minutes.
• stain broth mixture through a fine-mesh sieve, discard vegetables, and return broth to the pot.
• stir turkey, mushrooms, fish sauce, and palm sugar into broth; simmer until mushrooms are tender and turkey absorbs broth flavor, about 15 minutes.
• pour coconut milk, lime juice, green onions, and cilantro leaves into broth. bring soup to a simmer and drizzle in chili oil.

Irish Potatoes

Ingredients

• Servings: 2
• 1 cup confectioners' sugar
• 1 cup shredded coconut
• 1 1/2 tablespoons cream
• 2 tablespoons ground cinnamon

Recipe

• sprinkle the sugar on the coconut. add the cream and mix gently.
• take approximately 1/2 tablespoon of dough and roll into balls. place cinnamon in a plastic bag and shake cookies a few at a time until coated.

Sweet Sticky Rice With Mangoes

Ingredients

• Servings: 6
• 2 cups uncooked glutinous (sticky) white rice, rinsed
• 1 (13.5 ounce) can coconut milk, divided
• 1 cup white sugar
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 3/4 teaspoon cornstarch
• 2 ripe mangoes, peeled and cubed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• cover the rice with several inches of fresh water. allow rice to stand for 30 minutes. drain off water so that rice is covered by 1/4 inch of water.
• place the rice in a microwave oven, cover, and cook on high until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
• mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. pour the mixture over the rice and stir to coat rice with the mixture. cover and allow the rice to stand at room temperature for 20 minutes.
• pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. remove from heat and allow to cool.
• to serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.