World Best Coconut Cooking Recipes

Saturday, June 13, 2015

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

1 beat butter till light and fluffy. gradually beat in powdered sugar. stir in 1 cup flour and 2/3 cup of the coconut.
2 press into ungreased 9 inch square pan and bake at 350f for 20 minutes, or till golden brown.
3 beat eggs and vanilla. gradually beat in brown sugar. stir in 2 tbsp flour and the baking powder. stir in raisins and 1 c of the coconut.
4 pour over crust in pan and bake @ 15 minutes longer. sprinkle with chips.
5 cover with foil 2-3 minutes until chips soften. carefully spread to frost.
6 sprinkle with remaining coconut.
7 cool and cut into bars. garnish with additional raisins.

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

1 smash the lemongrass with the edge of knife to release aroma.
2 mix all of the ingredients together in a sauce pan.
3 set on stove until it begins to boil.
4 turn heat to low. cover and cook until rice is done and the water is absorbed.
5 removed bay leaves and lemon grass before serving.

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

1 drain the juice from the pineapple chunks into a zip-lock bag big enough to hold the chicken. reserve the pineapple to add later. to the juice add rum, lime juice, soy sauce, brown sugar, curry powder, garlic, ginger, cloves and red pepper flakes. stir or mush up the bag to blend.
2 add the chicken, turning to coat well. place in refrigerator skin side down to marinade for 3-6 hours.
3 preheat oven to 375*. saving the marinade, remove the chicken and place skin side up in a shallow baking dish.
4 bake, uncovered, basting often with the pan juices and leftover marinade for 30-35 minutes.
5 add the reserved pineapple chunks and mandarin oranges to the pan and bake 5-10 minutes more - until the chicken is no longer pink near the bone.
6 serve the chicken with pan juices basted over, along with the fruit. i like to serve this over rice (especially coconut rice). you can garnish with sliced lime for presentation.

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

1 pour the strawberry puree into a 14-ounce hurricane glass.
2 fill a blender 1/3 full of ice and add all the other ingredients. puree until slushy.
3 tilt the glass to the side and gently pour the blender ingredients down the inside of the glass, being careful not to disturb the strawberry puree.

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

1 cream together crisco, butter and sugar.
2 add eggs, beating well after each addition.
3 sift flour and baking powder in separate bowl.
4 add dry ingredients and milk alternately to butter mixture, beginning and ending with flour.
5 add rum and coconut extracts.
6 pour into a large greased and floured bundt pan and place pan on a cookie sheet.
7 bake at 300° for 1 1/2 to 1 3/4 hours. test with toothpick for doneness.
8 right before cake should be done, bring water and sugar to rolling boil.
9 remove from heat and add almond extract.
10 while cake is still in pan, pour the glaze over cake and let stand about 30 minutes before removing from pan.

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

1 preheat oven to 300º.
2 peel and cube sweet potatoes. boil until tender, then mash.
3 add next 6 ingredients and mix with an electric mixer. pour into greased 8x8 baking dish.
4 mix topping ingredients and crumble on top of potato mixture.
5 bake 30 minutes.

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

1 preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. transfer to a bowl to cool. raise the temperature of the oven to 400 degrees.
2 in a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. break u pany clumps of brown sugar with your fingers. in a small bowl, whisk the coconut milk and egg. stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. cool on a rack.