Preacher's Delight

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 (14 ounce) can sweetened condensed milk
• 1 (14 ounce) can cream of coconut
• 3/4 cup pineapple juice
• 1 (16 ounce) container frozen whipped topping, thawed

Recipe

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


• prepare and bake white cake mix according to package directions for a 9x13 inch pan. remove cake from oven. while still hot, using a utility fork, poke holes all over the top of the cake.
• mix cream of coconut, sweetened condensed milk and pineapple juice together. pour over the top of the hot cake. let cake cool completely then frost with the whipped topping. keep cake refrigerated

kamut® and coconut milk pancakes

Ingredients

• Servings: 10
• 1 cup kamut® flour
• 1/8 cup white sugar
• 2 teaspoons baking powder
• 2 pinches salt
• 1 tablespoon mayonnaise
• 1/4 cup coconut milk
• 3/4 cup warm water
• 1/2 teaspoon vanilla extract

Recipe

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


• sift together the kamut® flour, sugar, baking powder, and salt in a large bowl. whisk together the mayonnaise, coconut milk, water, and vanilla in a separate bowl. pour the wet ingredients into the dry mixture; stir to combine, but do not over-stir. the batter should be lumpy.
• preheat a griddle or place a large skillet over medium heat; lightly grease the cooking surface.
• measure batter the heated cooking surface in about 1/4 cup portions, leaving 1 to 2 inches between each pancake. allow to cook until form on the top of the cake; flip and cook 1 minute more. repeat with remaining batter.

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.

White Velvet Cake I

Ingredients

• Servings: 2
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 3 egg whites
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 cup coconut milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 fresh coconut
• 2 teaspoons water

Recipe

• in a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
• blend shortening and 1 1/2 cups sugar. mix in the flour mixture. add 3/4 cup milk; beat for 2 minutes. add egg whites, 1 teaspoon vanilla and 1/4 cup milk. beat well.
• grease and flour two 9 inch round pans. pour the batter into the pans.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. cool cake layers on a wire rack.
• remove the meat from the coconut and shred it.
• to make frosting: moisten 1 tablespoon flour with a small amount of water to make a paste. combine 1 cup milk, coconut milk, 1 cup sugar, 1 teaspoon vanilla, and shredded coconut in a saucepan. mix in flour paste, and cook for 10 minutes. cool the frosting, and spread over cake.

Curried Coconut Chicken

Ingredients

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

Recipe

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


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

paleo blueberry little bites

Ingredients

• Servings: 36
• 2 teaspoons coconut oil, or as needed
• 4 eggs
• 1/2 cup ghee (clarified butter), melted
• 1/2 cup pumpkin puree
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons vanilla extract
• 1/2 cup coconut flour, sifted
• 1/4 teaspoon baking soda, or more as needed
• 1/4 teaspoon sea salt
• 1 cup frozen blueberries, or more to taste
• 36 fresh blueberries, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). generously grease 36 miniature muffin cups with coconut oil.
• whisk eggs, ghee, pumpkin puree, maple syrup, and vanilla extract together in a bowl. stir coconut flour, baking soda, and sea salt into egg mixture just until batter is combined. fold frozen blueberries into batter. spoon batter into the prepared muffin cups. press 1 fresh blueberry on top of each muffin.
• bake in the preheated oven until lightly browned, about 25 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.