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.

hawaiian frosted cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 1 (3.5 ounce) package instant coconut cream pudding mix
• 1 tablespoon -flavored extract
• 1 (8 ounce) can crushed pineapple, undrained
• 2 tablespoons flaked coconut
• 1 (3.5 ounce) package instant coconut cream pudding mix
• 1/2 cup milk
• 1 (8 ounce) container extra-creamy frozen whipped topping, thawed
• 1/4 cup flaked coconut
• 1 tablespoon coconut extract
• 1 teaspoon -flavored extract

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking.
• beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and 1 tablespoon of extract in a bowl with an electric mixer until smooth, about 2 minutes. gently fold in the crushed pineapple. pour the batter into the prepared baking pan.
• bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. cool the cake to room temperature in the pan on a wire rack, about 30 minutes.
• while the cake is baking, spread 2 tablespoons of flaked coconut a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. remove the coconut, allow to cool, and set aside.
• to make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. gently fold in the whipped topping, 1/4 cup flaked coconut, coconut extract, and 1 teaspoon of extract. frost the cake, and sprinkle toasted coconut on top. keep refrigerated.

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.

Crunchy Freeze

Ingredients

• Servings: 1
• 1/2 cup butter, melted
• 2 1/2 cups crispy rice cereal
• 3/4 cup brown sugar
• 1 1/4 cups flaked coconut
• 1 cup chopped pecans
• 1/2 gallon vanilla ice cream, softened

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 8 hrs


• preheat oven to 300 degrees f (150 degrees c).
• in a large bowl, stir together butter, cereal, brown sugar, coconut and pecans. spread on a baking sheet.
• bake in preheated oven 30 minutes, stirring every 10 minutes. let cool completely.
• in a 9x13 inch dish, place two-thirds of the cereal mixture. spread softened ice cream over cereal. top with remaining cereal. cover tightly and freeze 8 hours or overnight.

ruby cake

Ingredients

• Servings: 1
• cake:
• 2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 (15.25 ounce) can with juice
• topping:
• 1/2 cup brown sugar
• 1 cup chopped walnuts
• 1 cup flaked coconut
• sauce:
• 1/2 cup margarine
• 1 cup light corn syrup
• 1 cup evaporated milk
• 1 cup flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. mix together the topping ingredients - brown sugar, chopped nuts and 1 cup coconut. set aside.
• in a large bowl, mix together the flour, sugar, baking soda and salt. make a well in the center and pour in the eggs and with juice. mix well and pour into prepared pan. sprinkle with topping mixture.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• in a saucepan, combine margarine, corn syrup, evaporated milk and flaked coconut. cook, stirring constantly, until mixture boils and thickens. pour over cake and place back in oven for few minutes until it .

Milk Powder Candies

Ingredients

• Servings: 60
• 3 cups powdered milk
• 1 pound confectioners' sugar
• 3/4 cup canned coconut milk
• white sugar for rolling

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place powdered milk and confectioners' sugar into a mixing bowl. stir in coconut milk until all of the powdered milk is moist and a stiff dough has formed.
• form the dough into walnut-sized balls and roll in white sugar to coat. refrigerate until ready to serve.