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.

Old Fashioned Coconut Cream Pie

Ingredients

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

Recipe

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


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

Squares

Ingredients

• Servings: 2
• 1 (8 ounce) can
• 1/4 cup butter, softened
• 1/3 cup white sugar
• 1 egg
• 1/4 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon maraschino cherry juice
• 1/2 cup flaked coconut
• 1/4 cup maraschino cherries, chopped

Recipe

• drain the and reserve 1/3 cup of the syrup. add the 1 tablespoon maraschino cherry syrup to the reserved syrup. chop the drained fruit, and set it aside.
• stir together in a bowl the flour, baking soda, baking powder, and salt.
• in a large bowl, cream together the butter or margarine and sugar. beat in the egg and vanilla extract.
• add the flour mixture, alternating with the syrups, to the creamed mixture. mix well. stir in the chopped fruit, the coconut and the cherries.
• spread dough into a greased 9 inch square pan. bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. cool. sprinkle sifted confectioners' sugar over the top if desired. cut into squares.

corn flake cookies i

Ingredients

• Servings: 7
• 2 eggs
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 1/2 cup butter, softened
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups quick cooking oats
• 1 cup chopped pecans
• 1 cup flaked coconut
• 2 cups cornflakes cereal
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 teaspoon salt

Recipe

• preheat oven to 400 degrees f (175 degrees c). grease baking sheets.
• combine the sugars and eggs, beating well. beat in the oil butter or margarine, flour, baking soda and baking powder. stir in the vanilla, lemon extract and salt. mix in the oats, nuts and coconuts. last but not least stir in the corn flakes. drop by teaspoons on greased cooking sheets.
• bake at 400 degrees f (205 degrees c) for 10 minutes.

apricot confection

Ingredients

• Servings: 4
• 3 eggs
• 1/2 cup white sugar
• 3/4 cup chopped walnuts
• 2 cups flaked coconut
• 7 1/2 ounces vanilla wafers, crushed
• 8 ounces dried apricots

Recipe

• snip apricots into small strips. sprinkle with water and let stand in a sealed container overnight.
• combine eggs, sugar, and apricots. in a lightly buttered skillet cook the apricot mixture over low heat for 10 minutes. stir in the nuts, vanilla wafer crumbs and 1/2 of the coconut.
• shape mixture into small balls. roll balls in the remaining coconut. store in a tightly covered box. these taste best after aging for a few days.

no bake chocolate cookies i

Ingredients

• Servings: 5
• 1 cup butter
• 2 cups white sugar
• 1/2 cup evaporated milk
• 5 teaspoons unsweetened cocoa powder
• 1 cup flaked coconut
• 3 cups rolled oats

Recipe

• mix oatmeal and coconut together in a large bowl.
• put other ingredients in a saucepan over medium heat, stirring constantly. when mixture comes to a boil, let it boil for 2 minutes.(any longer your cookies will be crumbly, any shorter, your cookies will be gooey)
• remove from heat and pour over the oatmeal-coconut mixture. working quickly now, mix well and drop by spoon waxed paper. let sit until firm and cool. excellent for freezing.

oatmeal fruit cookie mix in a jar

Ingredients

• Servings: 2
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 3/4 cup wheat germ
• 1 cup quick cooking oats
• 1/2 cup dried cherries
• 1/2 cup golden raisins
• 2/3 cup flaked coconut
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

• mix the flour, baking soda and salt together.
• starting with the brown sugar layer the ingredients in a 1 liter sized glass jar in the order given. ending with the flour mixture.
• attach a card with the following directions: oatmeal fruit cookies 1. preheat the oven to 350 degrees f (175 degrees c). line one baking sheet with parchment paper. 2. empty the contents of the jar into a large bowl. using a wooden spoon blend the mixture until well combined. 3. using you hands work in 1/2 cup softened butter or margarine until the mixture resembles coarse crumbs. 4. beat 1 egg with 1 teaspoon vanilla and 1/4 cup milk. still using your hands or a wooden spoon blend the egg mixture into the dough until well combined. 5. drop teaspoon sized mounds 2 inches apart the prepared baking sheet. bake at 350 degrees f (175 degrees c) for 10 to 14 minutes or until the edges are lightly browned. place cookies on a rack to finish cooling. makes approximately 2 dozen cookies.

Dream Bars I

Ingredients

• Servings: 24
• 1/2 cup shortening
• 1/2 cup packed brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup quick cooking oats
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 tablespoons all-purpose flour
• 1/2 cup shredded coconut
• 1/2 teaspoon baking powder
• 1/2 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cream the shortening with 1/2 cup of the brown sugar. add 1 cup of the flour, the salt and the oats and blend. press into the bottom of one 8x12 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 15 minutes.
• beat eggs well. then beat in the 1 cup brown sugar and the vanilla. stir in the 2 tablespoons flour and baking powder, blending well. stir in the coconut and pecans. spread over the top of the baked bottom layer.
• return dish to oven and bake for an additional 15 to 20 minutes at 300 degrees f (150 degrees c). let cool then cut into 2 inch bars and wrap in plastic wrap before storing in an airtight container.

Easy Soda Cracker Bars

Ingredients

• Servings: 2
• 1/2 cup butter
• 1 cup crushed saltine crackers
• 1 cup flaked coconut
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts (optional)
• 1 (14 ounce) can sweetened condensed milk

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• melt the margarine and add soda crackers; spread in a 13 x 9 inch cake pan.
• sprinkle coconut, chocolate chips and nuts evenly over soda cracker mixture. pour milk over nuts and bake for 20 minutes.

pecan bars i

Ingredients

• Servings: 2
• 1 cup all-purpose flour
• 1/4 cup shortening
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 eggs
• 2 teaspoons bourbon
• 2 cups flaked coconut
• 1 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease 9 inch square baking pan.
• to make crust: in medium mixing bowl, combine flour and salt. add in shortening until mixture resembles coarse crumbs. press dough into baking pan and bake for 15 minutes.
• to make the filling: in large mixing bowl, beat sugar, eggs and bourbon. slowly add in flour and salt, mixing well. fold in coconut and pecans.
• spread filling over hot crust. bake 12 to 15 minutes, or until lightly browned. let cool on wire racks before cutting into bars.

chocolate rainbow cookie bars

Ingredients

• Servings: 3
• 2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1 (12.5 ounce) can chocolate sweetened condensed milk
• 2 cups mini candy-coated chocolates
• 1 cup flaked coconut
• 1 cup chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan.
• in a small bowl, combine the graham cracker crumbs and butter. press into the bottom of the prepared baking pan. pour the condensed milk over the crumbs as evenly as possible. sprinkle the candies, coconut and nuts over the milk, press in lightly.
• bake in the preheated oven for 15 to 20 minutes. cool before cutting into bars.

caterpillar cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (16 ounce) package vanilla or colored frosting
• 1/2 cup flaked coconut

Recipe

• prepare cake according to package instructions and bake in a bundt pan. cool and invert cutting board.
• cut a piece of cardboard large enough to accommodate two bundt pans. cover with aluminum foil.
• carefully cut the cake in half and place on cardboard in an "s" shape.
• decorate with colored icing, candies, etc.

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.

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

Coconut Cream Cake I

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1/2 teaspoon coconut extract
• 1 (14 ounce) can coconut cream
• 1 (14 ounce) can sweetened condensed milk
• 1 cup heavy whipping cream
• 1 tablespoon white sugar
• 1 cup flaked coconut

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. beat for 2 minutes and pour into 9x13 inch pan. bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
• in a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. when cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. pour milk mixture over, allowing it to soak into the cake. refrigerate for several hours or overnight.
• in a large bowl, whisk cream until soft peaks form. add sugar and continue whipping until stiff. spread over cooled cake. sprinkle top with flaked coconut.

coconut buttons

Ingredients

• Servings: 6
• 1 cup butter
• 1/2 cup white sugar
• 2 tablespoons milk
• 1 teaspoon coconut extract
• 2 2/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups flaked coconut
• 4 (1 ounce) squares semisweet chocolate, chopped
• 1 tablespoon shortening

Recipe

• in a large bowl, cream together the butter and sugar. add the milk and coconut extract; continue to cream until light and fluffy. sift together the flour, baking powder, and salt; stir this into the creamed mixture with a wooden spoon, then stir in the coconut. the dough will seem crumbly, you may need to use your hands to help it come together. divide the dough into 4 equal parts and roll into 10 inch long logs. wrap logs in plastic or wax paper and refrigerate for at least 1 hour.
• preheat oven to 325 degrees f ( 165 degrees c ).
• cut each log into 1/2 inch slices with a serrated knife. place the cookies 1 inch apart on a cookie sheet. using a toothpick or pencil, make 4 holes in each cookie to resemble a button. bake in the preheated oven for 20 to 25 minutes. allow cookies to cool on wire racks. when the cookies are cool, melt the shortening and semi sweet chocolate together in a microwave or over a double boiler; mix well. dip the cookies halfway into the chocolate and scrape off the excess with a spatula or your finger. place them on wax paper to set.

malaysian nasi lemak

Ingredients

• Servings: 8
• for the rice:
• 2 cups coconut milk
• 2 cups water
• 1/4 teaspoon ground ginger
• 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
• salt to taste
• 1 whole bay leaf
• 2 cups long grain rice, rinsed and drained
• for the garnish:
• 4 eggs
• 1 cucumber
• 1 cup oil for frying
• 1 cup raw peanuts
• 1 (4 ounce) package white anchovies, washed
• for the sauce:
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 3 cloves garlic, thinly sliced
• 3 shallots, thinly sliced
• 2 teaspoons chile paste
• 1 (4 ounce) package white anchovies, washed
• salt to taste
• 3 tablespoons white sugar
• 1/4 cup tamarind juice

Recipe

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


• in a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. cover, and bring to a boil. reduce heat, and simmer for 20 to 30 minutes, or until done.
• place eggs in a saucepan, and cover with cold water. bring water to a boil, and immediately remove from heat. cover, and let eggs stand in hot water for 10 to 12 minutes. remove eggs from hot water, cool, peel and slice in half. slice cucumber.
• meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. stir in peanuts and cook briefly, until lightly browned. remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. return skillet to stove. stir in the contents of one package anchovies; cook briefly, turning, until crisp. remove with a slotted spoon and place on paper towels. discard oil. wipe out skillet.
• heat 2 tablespoons oil in the skillet. stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. mix in the chile paste, and cook for 10 minutes, stirring occasionally. if the chile paste is too dry, add a small amount of water. stir in remaining anchovies; cook for 5 minutes. stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
• serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Old Fashioned Coconut Cream Pie

Ingredients

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

Recipe

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


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

pineapple upside-down cake v

Ingredients

• Servings: 1
• 1 (10 ounce) jar maraschino cherries, drained
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup flaked coconut
• 1 (8 ounce) can sliced pineapple, drained with juice reserved
• 1 (8 ounce) can crushed pineapple, drained with juice reserved
• 1 (18.25 ounce) package yellow cake mix

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. sprinkle the bottom of each pan with 1/4 cup of brown sugar.
• in one of the pans, sprinkle coconut over the brown sugar. lay pineapple rings in a single layer on top of coconut. place a cherry in the center of each ring. in the other pan, spread the drained crushed pineapple.
• mix the cake as directed on package, but substitute reserved pineapple juice in place of water. divide batter between the 2 pans. remember which pan has the pineapple rings in it.
• bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. cool in pans for 20 minutes.
• while the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Authentic Chicken Adobo

Ingredients

• Servings: 8
• 2 cups coconut vinegar
• 1/2 cup soy sauce
• 1 head garlic, peeled and coarsely chopped
• 10 bay leaves
• 1 tablespoon garlic powder
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons annatto powder
• 5 1/2 pounds cut-up chicken parts
• 3 tablespoons vegetable oil, divided
• 1 head garlic, peeled and coarsely chopped
• 1 1/2 teaspoons annatto powder

Recipe

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

Ready Time: 5 hrs 50 mins


• combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
• remove chicken from the marinade and pat dry. reserve the marinade.
• heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. cook chicken in the hot oil until browned, about 4 minutes per side. remove skillet from heat.
• heat 1 tablespoon vegetable oil in a small skillet over medium heat. cook and stir 1 head garlic until browned, about 3 minutes. add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
• pour annatto mixture over chicken and add reserved marinade. bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. uncover and cook until sauce has reduced slightly, about 10 minutes.

Watermelon Fizz

Ingredients

• Servings: 1
• 1 cup coconut water
• 1/2 cup watermelon puree
• 1 teaspoon stevia
• 1/2 cup ice cubes, or as desired

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend coconut water, watermelon, and stevia together in a blender until smooth.
• fill a cocktail shaker with ice; add watermelon mixture. cover shaker and shake until chilled; pour into a poco grande glass.

Old Fashioned Coconut Cream Pie

Ingredients

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

Recipe

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


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

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.

Chococonut Chip Cookies

Ingredients

• Servings: 6
• 1 cup butter
• 1 cup white sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• 2 cups flaked coconut

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. combine the flour, baking soda and salt; stir into the creamed mixture. fold in chocolate chips and coconut. drop by rounded spoonfuls cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Banana Coconut Breakfast Smoothie

Ingredients

• Servings: 1
• 1 1/2 cups vanilla-flavored almond milk
• 1/2 banana, cut into chunks
• 1 scoop vanilla protein powder
• 1 tablespoon coconut oil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend almond milk, banana, protein powder, and coconut oil together in a blender until smooth.

coconut cream pound cake

Ingredients

• Servings: 1
• 1 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 3 cups white sugar
• 6 eggs
• 1 teaspoon coconut extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 cups flaked coconut

Recipe

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

Ready Time: 1 hr 35 mins


• preheat the oven to 325 degrees f (165 degrees c). grease and flour a 10 inch tube pan.
• in a large bowl, cream together the butter and cream cheese until well blended. add sugar, and beat until light and fluffy. blend in the eggs one at a time, then stir in the coconut extract. mix in flour and baking powder until just moistened, then stir in coconut. spoon batter into the prepared pan.
• bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. allow the cake to cool in the pan for 10 minutes before inverting a cooling rack.

Moonbeams

Ingredients

• Servings: 2
• 2 cups peanut butter
• 1 cup wheat germ
• 1 cup dry milk powder
• 1 cup honey
• 1/2 cup flaked coconut

Recipe

• in a medium bowl, stir together the peanut butter, wheat germ, dry milk, and honey, until smooth. roll into walnut sized balls and roll the balls in the coconut. they're ready!

Vanilla Wafer Cake Iv

Ingredients

• Servings: 1
• 1 (8 ounce) package flaked coconut
• 1 cup ground pecans
• 3/4 cup butter
• 1 1/2 cups white sugar
• 6 eggs
• 1 (12 ounce) package vanilla wafers, crushed very fine
• 1/2 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch fluted tube pan such as a bundt®. mix together the coconut and ground pecans; set aside.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time. beat in the crushed wafers alternately with the milk. mix in the coconut and ground pecans. pour batter into prepared pan.
• bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Crunch Drops

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shortening
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups quick cooking oats
• 2 cups crisp rice cereal
• 1 cup shredded coconut

Recipe

• mix, flour, salt and soda together. cream shortening until fluffy; add both kinds of sugar gradually, beat until smooth and creamy. add eggs, one at a time, beating well after each one.
• stir in vanilla and flour mixture; add cereal, oats, and coconut.
• form into small balls and place on greased cookie sheets and bake at 350 degrees f (175 degrees c) for 12 to 15 minutes.

Good Cookies I

Ingredients

• Servings: 4
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 egg
• 1 cup vegetable oil
• 1 cup butter
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon milk
• 1 teaspoon cream of tartar
• 1 cup rolled oats
• 2/3 cup flaked coconut
• 1 cup crushed cornflakes cereal
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour

Recipe

• in a small bowl, dissolve baking soda in milk. cream together the sugars and the egg. mix in the oil, butter or margarine, baking soda mixture and cream of tartar. stir in the vanilla, oatmeal, coconut or chopped nuts, corn flakes and flour.
• make small balls and flatten them with a greased and flat bottomed glass. bake 325 degrees f (165 degrees c) for about 12-15 minutes.

Dream Squares

Ingredients

• Servings: 16
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 eggs
• 1 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1 cup chopped walnuts
• 1/2 cup candied cherries, quartered
• 1/2 cup flaked coconut
• 1 cup semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cream together the butter or margarine with 1/2 cup of the brown sugar. stir in the vanilla and the flour. press this mixture into the bottom of one ungreased 8x8 inch square baking pan.
• bake at 350 degrees f (175 degrees c) for 10 minutes.
• to make topping: beat the eggs and add 1 cup of the brown sugar. stir in the 1 tablespoon all purpose flour, the baking powder, pinch salt, chopped walnuts, glace; cherries, coconut and chocolate chips. spread mixture over the baked pastry.
• return to the oven and bake at 350 degrees f (175 degrees c) for an additional 30 to 35 minutes or until golden brown. let cool then cut into squares.

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

Texas Pecan Candy Cake

Ingredients

• Servings: 1
• 1 1/2 cups red and green candied cherries, quartered
• 1 cup candied pineapple, coarsely chopped
• 1 1/2 cups dates, pitted and chopped
• 1 tablespoon all-purpose flour
• 4 1/3 cups chopped pecans
• 1 1/2 cups flaked coconut
• 1 (14 ounce) can sweetened condensed milk

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease and flour a 9 inch tube pan with a removable bottom.
• combine cherries, pineapple, and dates; sprinkle with flour, and toss to coat. add pecans and coconut; mix thoroughly by tossing. stir in the sweetened condensed milk, mixing well. spoon into prepared pan, and smooth the top.
• bake for 1 1/2 hours. cool the cake in pan on a wire rack. when completely cool, remove from pan. wrap in foil tightly. refrigerate. cut cake when cold.

Moist Carrot Cake

Ingredients

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

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 20 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 9x13 inch pan. mix together the flour, baking powder, baking soda, salt and cinnamon. set aside.
• in a large bowl, mix sugar, oil, and eggs. beat in flour mixture. stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. pour into prepared pan.
• bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

moroccan spiced sea bass ceviche

Ingredients

• Servings: 6
• 2 teaspoons harissa
• 1/2 cup unsweetened coconut milk
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 2 pounds atlantic sea bass, diced
• 1/4 cup red onion, finely chopped
• 1 teaspoon minced fresh ginger root
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped moroccan preserved lemon
• 1 tablespoon caraway seed, lightly toasted and then crushed
• 1/2 teaspoon ground cumin
• 2 tablespoons chopped fresh chervil
• kosher salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• in a large glass or ceramic bowl, whisk together the harissa, coconut milk, lemon juice, lime juice and orange juice. add the sea bass, onion, ginger, olive oil, preserved lemon, caraway seed, cumin and chervil. stir to blend, then press everything down so there is a layer of liquid covering the top.
• cover and refrigerate for at least 3 hours, or until the fish is opaque and white. season with salt and add more harissa if desired before serving.

Old Fashioned Coconut Cream Pie

Ingredients

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

Recipe

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


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

Chocolate Rapture Cake

Ingredients

• Servings: 1
• 1 3/4 cups cake flour
• 1 1/2 cups white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 cup shortening
• 3 (1 ounce) squares unsweetened chocolate, melted
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup shredded coconut

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch, round cake pans.
• sift together cake flour, sugar, salt, baking powder, and soda. add shortening, chocolate, buttermilk, and vanilla; beat for 2 minutes. add eggs, and beat for 2 minutes. stir in coconut. pour batter into prepared pans.
• bake for 25 to 30 minutes. cool, and frost.

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.

Southern Praline Pecan Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package butter pecan cake mix
• 1 (16 ounce) container coconut pecan frosting
• 4 eggs
• 3/4 cup vegetable oil
• 1 cup water
• 1 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). spray a 9 or 10 inch bundt pan with non-stick cooking spray.
• combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. mix until combined.
• sprinkle the remaining 1/2 of pecans in the prepared bundt pan then pour in the cake batter.
• bake at 350 degrees f (175 degrees c) for 50 minutes or until a toothpick comes out clean.

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.

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.

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.

cornflake slice

Ingredients

• Servings: 1
• 3/4 cup butter
• 30 marshmallows
• 1 cup sliced almonds, toasted
• 1 cup flaked coconut
• 3 1/2 cups cornflakes cereal

Recipe

Preparation Time: 15 mins Ready Time: 35 mins


• combine the butter and marshmallows in a medium saucepan. cook over medium heat, stirring occasionally, until melted. stir in the toasted almonds and cornflakes. press into a 9x13 inch baking pan and let sit for 1/2 hour. cut into squares and enjoy!

chicken roti from india

Ingredients

• Servings: 7
• 5 dried red chile peppers, chopped
• 1 teaspoon coriander seeds
• 2 teaspoons chili powder
• 1 teaspoon poppy seeds
• 1 teaspoon cumin seeds
• 2 cloves garlic, minced
• 1 teaspoon ground cardamom
• 1 teaspoon anise seeds
• 3 green chile peppers, chopped
• 1 1/2 tablespoons tamarind pulp, seeded
• 1 slice fresh ginger root
• 1 teaspoon dried cilantro
• 4 tablespoons olive oil
• 2 onions, chopped
• 3 1/2 pounds shredded chicken meat
• 1/2 cup fresh shredded coconut

Recipe

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


• to make ground masala: in a small skillet saute the red chili peppers, coriander, chili powder, poppy seed, cumin, garlic, cardamom and anise. let cool and transfer to a small bowl, then grind together with the green chile peppers, tamarind, ginger and cilantro to make a smooth paste. set aside.
• heat oil in a large skillet over medium heat and saute onions until brown. add ground masala paste and saute for about 7 to 10 minutes.
• add chicken pieces, reduce heat to low and simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. bring all to a boil, boil for 1 minute, then remove from heat. garnish with shredded coconut and serve.

Coconut Poke Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (8 ounce) package flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• prepare and bake white cake mix according to package directions. remove cake from oven. while still hot, using a utility fork, poke holes all over the top of the cake.
• mix cream of coconut and sweetened condensed milk together. pour over the top of the still hot cake. let cake cool completely then frost with the whipped topping and top with the flaked coconut. keep cake refrigerated.

pina colada cocktail

Ingredients

• Servings: 1
• 3 fluid ounces light
• 3 tablespoons cream of coconut
• 3 tablespoons crushed pineapple
• 2 cups ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine , cream of coconut, pineapple, and ice in a blender. puree on high speed until smooth. pour into chilled collins glass and serve with a straw.

pineapple coconut bars

Ingredients

• Servings: 2
• 1/2 cup shortening
• 1 cup packed brown sugar
• 2 eggs
• 1 (8 ounce) can crushed pineapple
• 1/2 teaspoon
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup flaked coconut

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease 9 inch square baking pan.
• in large mixing bowl, cream shortening and brown sugar. add eggs, pineapple and , mix well. in separate bowl, mix together the flour, baking powder and salt. slowly add to egg mixture and beat until well blended. blend in coconut and spread batter evenly in bottom of pan.
• bake 25 to 30 minutes. let cool on wire rack before cutting 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.

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.

Old Fashioned Coconut Cream Pie

Ingredients

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

Recipe

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


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

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.

magic cookie bars from eagle brand®

Ingredients

• Servings: 36
• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 2 cups semisweet chocolate morsels
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

Recipe

• heat oven to 350 degrees f (325 degrees for glass dish). coat 13x9-inch baking pan with no-stick cooking spray.
• combine graham cracker crumbs and butter. press into bottom of prepared pan. pour sweetened condensed milk evenly over crumb mixture. layer evenly with chocolate chips, coconut and nuts. press down firmly with a fork.
• bake 25 minutes or until lightly browned. cool. cut into bars or diamonds. store covered at room temperature.

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.

Old Fashioned Coconut Cream Pie

Ingredients

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

Recipe

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


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

german chocolate cake iii

Ingredients

• Servings: 1
• 1/2 cup water
• 4 (1 ounce) squares german sweet chocolate
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 egg whites
• 1 cup white sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg yolks, beaten
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla extract
• 1/2 teaspoon shortening
• 1 (1 ounce) square semisweet chocolate

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour 3 - 9 inch round pans. sift together the flour, baking soda and salt. set aside. in a small saucepan, heat water and 4 ounces chocolate until melted. remove from heat and allow to cool.
• in a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. beat in 4 egg yolks one at a time. blend in the melted chocolate mixture and vanilla. beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
• in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• pour into 3 - 9 inch pans bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool for 10 minutes in the pan, then turn out wire rack.
• to make the filling: in a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. cook over low heat, stirring constantly until thickened. remove from heat. stir in coconut, pecans and vanilla. cool until thick enough to spread.
• spread filling between layers and on top of cake. in a small saucepan, melt shortening and 1 ounce of chocolate. stir until smooth and drizzle down the sides of the cake.

Cake Vii

Ingredients

• Servings: 1
• 2 eggs
• 1 1/2 cups white sugar
• 1 (15.25 ounce) can with juice
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 cup white sugar
• 1/2 cup butter
• 2/3 cup evaporated milk
• 1 cup flaked coconut
• 1 teaspoon vanilla extract

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. sift together the flour, and baking soda; set aside.
• in a large bowl, combine the eggs, sugar and . beat in the flour mixture. spread batter into prepared pan.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. prick the top with a fork and spread on topping while still hot.
• to make the topping: in a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

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.

triple layer cookie bars by eagle brand®

Ingredients

• Servings: 1
• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs
• 1 (7 ounce) package flaked coconut
• 1 (14 ounce) can eagle brand® sweetened condensed milk
• 1 (12 ounce) package semi-sweet chocolate chips
• 1/2 cup jif® creamy peanut butter

Recipe

• preheat oven to 350 degrees f (325 degrees f for glass dish). in small bowl, combine graham cracker crumbs and butter; mix well. press crumb mixture firmly on bottom of 13x9-inch baking pan. top evenly with coconut then pour sweetened condensed milk evenly over coconut layer.
• bake 25 minutes or until lightly browned.
• in small saucepan, over low heat, melt chocolate chips with peanut butter. spread evenly over hot coconut layer.
• cool 30 minutes. chill thoroughly. cut into bars. garnish as desired. store loosely covered at room temperature.

Orange Party Cake Ii

Ingredients

• Servings: 1
• 1 cup flaked coconut, toasted
• 1 (18.25 ounce) package yellow cake mix
• 1 (3 ounce) package orange flavored jell-o®
• 3/4 cup water
• 3/4 cup vegetable oil
• 4 eggs
• 3 cups confectioners' sugar
• 1/2 cup orange juice
• 1 lemon, juiced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch tube pan.
• in a large bowl, combine toasted coconut, cake mix, and gelatin mix. make a well in the center and pour in the water, oil and eggs. beat until smooth.
• pour batter into prepared pan. bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. pour glaze over cake while still hot.
• to make the glaze: in a small bowl, combine confectioners' sugar, orange juice and lemon juice. stir until smooth.

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.

Coconut And Chocolate Rice Crispies

Ingredients

• Servings: 24
• 1/4 cup butter
• 1 (10 ounce) package large marshmallows
• 5 cups chocolate flavored crispy rice cereal
• 1/3 cup sweetened flaked coconut

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 1 hr 10 mins


• grease a 9x13 inch pan. melt butter in large sauce pan over medium-low heat. add marshmallows and stir until melted and smooth. remove from heat.
• quickly stir the marshmallow mixture into the cereal and coconut to coat. press into the prepared pan with the back of a buttered spoon. cool completely before cutting into squares.

Incredibly Delicious Italian Cream Cake

Ingredients

• Servings: 1
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup shortening
• 2 cups white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1 teaspoon baking powder
• 2 cups all-purpose flour
• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 tablespoons light cream
• 1/2 cup chopped walnuts
• 1 cup sweetened flaked coconut

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease three 9 inch round cake pans. in a small bowl, dissolve the baking soda in the buttermilk; set aside.
• in a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. stir until just combined. pour batter into the prepared pans.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
• to make frosting: in a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. beat until light and fluffy. mix in a small amount of cream to attain the desired consistency. stir in chopped nuts and remaining flaked coconut. spread between layers and on top and sides of cooled cake.

Seven-up™ Cake I

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant coconut cream pudding mix
• 4 eggs
• 3/4 cup vegetable oil
• 10 fluid ounces lemon-lime flavored carbonated beverage
• 1 (20 ounce) can crushed pineapple
• 1/2 cup butter
• 1 egg, beaten
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, stir together cake mix and pudding mix. make a well in the center and pour in 4 eggs, oil and the lemon-lime soda. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. pour batter into prepared pan.
• bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
• make cooked pineapple topping: into large saucepan, combine crushed pineapple, butter, 1 beaten egg, and flour. cook over low heat until thick. pour over cake. keep in the refrigerator.

the best chocolate chip cookies

Ingredients

• Servings: 4
• 2 cups butter flavored shortening
• 1 1/2 cups packed brown sugar
• 1 1/2 cups white sugar
• 4 eggs
• 4 teaspoons vanilla extract
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup flaked coconut
• 1 cup chopped macadamia nuts

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until smooth. beat in the eggs, one at a time, then stir in the vanilla. combine the flour, baking soda and salt; stir into the creamed mixture. finally, fold in the chocolate chips, coconut and macadamia nuts. roll dough into 1 inch balls and place them 2 inches apart ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. enjoy! - they will be chewy. if you like them crispy, increase the cooking time to about 12 minutes. (my mom loves them burnt!)

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.

Vanilla Wafer Cake Ii

Ingredients

• Servings: 1
• 1 cup butter
• 6 eggs
• 1/2 cup milk
• 2 cups white sugar
• 1 (12 ounce) package vanilla wafers, crushed
• 1 (8 ounce) package flaked coconut
• 1 cup chopped pecans

Recipe

• preheat oven to 300 degrees f (175 degrees c). grease and flour a bundt pan.
• cream butter or margarine; add sugar, and beat until smooth. add eggs, one at a time, beating well after each addition. stir in crushed vanilla wafers alternately with milk. add coconut and pecans, and mix until blended. pour batter into prepared pan.
• bake for 1 1/2 hours. cool.

thai monkfish curry

Ingredients

• Servings: 3
• 1 tablespoon peanut oil
• 1/2 sweet onion, finely chopped
• 1 red bell pepper, chopped
• 3 tablespoons red thai curry paste
• 1 (14 ounce) can coconut milk
• 12 ounces monkfish, cut into cubes
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 2 tablespoons cilantro, chopped

Recipe

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


• heat peanut oil in a large sauce pan over medium heat. stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. stir in the curry paste and cook for 1 minute. pour in the coconut milk and slowly bring to a simmer.
• once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. stir in fish sauce, lime juice, and cilantro before serving.

Easy-breezy Coconut And Banana Drink

Ingredients

• Servings: 2
• 1 banana, broken into chunks
• 3/4 cup milk
• 1/2 cup greek yogurt
• 1/4 cup oats
• 1/4 cup coconut milk
• 1/4 cup shredded coconut
• 2 tablespoons ground flax seed
• 1 tablespoon white sugar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend banana, milk, yogurt, oats, coconut milk, shredded coconut, flax seed, and sugar together in a blender until smooth.

Old Fashioned Coconut Cream Pie

Ingredients

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

Recipe

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


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