No Bake Cookies Iv

Ingredients

• Servings: 3
• 1 cup semisweet chocolate chips
• 1/3 cup butter
• 16 large marshmallows
• 1/3 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1 cup flaked coconut
• 2 cups rolled oats

Recipe

Preparation Time: 20 mins Ready Time: 50 mins


• in the top half of a double boiler, melt chocolate chips, butter, and marshmallows over low heat. stir until smooth, and remove from heat. stir in the peanut butter, vanilla, coconut, and oats. mix thoroughly. drop by rounded spoonfuls onto waxed paper. refrigerate for about 30 minutes, or until set.

No Bake Cookies Iv

Ingredients

• Servings: 3
• 1 cup semisweet chocolate chips
• 1/3 cup butter
• 16 large marshmallows
• 1/3 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1 cup flaked coconut
• 2 cups rolled oats

Recipe

Preparation Time: 20 mins Ready Time: 50 mins


• in the top half of a double boiler, melt chocolate chips, butter, and marshmallows over low heat. stir until smooth, and remove from heat. stir in the peanut butter, vanilla, coconut, and oats. mix thoroughly. drop by rounded spoonfuls onto waxed paper. refrigerate for about 30 minutes, or until set.

Charred Corn On The Cob

Ingredients

• Servings: 5
• 2 tablespoons honey
• 1 tablespoon salt
• 1/2 cup milk
• 6 cups coconut milk
• 1/2 cup butter, melted
• 5 corn on the cob, husked
• 5 tablespoons butter

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• stir together the honey, salt, milk, coconut milk, and melted butter. add the corn, cover, and refrigerate overnight.
• preheat a charcoal grill for medium heat.
• remove corn from marinade and place each one on a skewer. grill for 10 to 15 minutes until partially charred, baste occasionally with the coconut marinade as you grill. serve with 1 tablespoon of butter per ear.

Djente Di Kacho (dog's Teeth Coconut Candy)

Ingredients

• Servings: 20
• 1 whole coconut, shelled and drained
• 1 cup water
• 1/2 teaspoon ground cinnamon
• 1/2 cup sugar
• 1 tablespoon fresh lime juice

Recipe

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


• chop the coconut meat into pieces about 1/2 inch square.
• place water in a saucepan, and bring to a boil over medium-high heat. stir in cinnamon and sugar until dissolved. boil mixture until liquid reduces to a syrup consistency, then stir in coconut pieces. add the lime juice, and turn off heat.
• place spoonfuls of sugared coconut mixture into small paper cups. cool in cups until hardened.

Citrus Healthy Smoothie

Ingredients

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

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


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

Gages

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 eggplant, peeled and thinly sliced
• 1 fresh red chile pepper, seeded and chopped
• 4 tomatoes, sliced
• 1 red onion, sliced
• 1/4 cup vinegar
• 3 tablespoons vegetable oil
• 1/4 cup unsweetened flaked coconut
• 1/4 cup unsalted dry-roasted peanuts

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 4 hrs 20 mins


• melt butter in a large skillet over medium heat. fry the eggplant in the butter until lightly browned, stirring frequently. remove from heat, and set aside to cool slightly.
• in a large bowl, combine the hot pepper, tomatoes, onion, and eggplant. mix together the vinegar and oil, pour over the vegetables, and toss gently to coat. cover, and chill for at least 3 hours, or overnight. toss salad with coconut and peanuts just before serving.

Chi Chi Dango Mochi

Ingredients

• Servings: 1
• 1 pound mochiko (glutinous rice flour)
• 2 1/2 cups sugar
• 1 teaspoon baking powder
• 2 cups water
• 1 teaspoon vanilla extract
• 1 (14 ounce) can coconut milk
• 1/4 teaspoon red food color
• 1 1/2 cups potato starch

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan. whisk together the rice flour, sugar and baking powder; set aside.
• in a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. blend in the rice flour mixture. pour into the prepared pan.
• cover the pan with foil and bake for 1 hour. allow to cool completely.
• turn the pan of mochi out onto a clean surface that has been dusted with potato starch. cut into bite size pieces using a plastic knife. the mochi does not stick as much to plastic knives.