Curry Brown Rice and Coconut Salad

Coconut milk, peanut butter and lime make this rice salad a powerhouse of flavor!

Prep: 15 minutes

Cook: 20 minutes

Total: 35 minutes

Ingredients:

• 1 can coconut milk, unsweetened (10 oz)
•  2 ³/₄ cups water
• 2 large limes, juiced
• ¹/₄ cup peanut butter, creamy
• ¹/₄ cup sesame oil
• 1 teaspoon curry powder
• 1 clove garlic, crushed
• ¹/₄ cup coconut flakes, toasted
• ¹/₂ cup raisins
• ¹/₄ cup slivered almonds, toasted
• 2 cups brown rice

Directions:

• STEP 1
  In a saucepan, combine the rice, coconut milk and water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, or until the rice has absorbed all of the liquid. Set aside to cool down.
• STEP 2
  In a small bowl, stir together the lime juice, peanut butter, sesame oil, curry powder and garlic. Taste, and adjust the flavor of the dressing to your liking.
• STEP 3
  When the rice has cooled, stir in dressing, coconut, raisins and almonds. Refrigerate for 1 hour.

Source: kroger.com

Banana Coconut Upside Down Cake

This easy to make Banana Coconut Upside Down Cake is ooey gooey and delicious. Make it for dessert or even brunch! 

 

This Banana Coconut Upside Down Cake has a layer of bananas and coconut with a brown sugar sauce infusing every bite.
 

Ingredients:

1        Betty Crocker™ SuperMoist™ yellow cake mix

3        whole eggs

1/4     cup oil

1/2     cup sour cream

1/2     cup water

6        bananas sliced 1/4 inch thick

1 1/2  cups shredded coconut

1       cup packed brown sugar

1/2    cup butter, divided

2       tablespoons lemon juice

Directions:

• Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray.
• With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
• Place banana slices evenly on the bottom of the two cake pans.
• In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
• Pour cake batter on top of the coconut into the two pans, dividing equally.
• Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve. 

Click Here for tutorial.

Source: the-girl-who-ate-everything.com

Peach Coconut Banana Bread

Ingredients:

• 1 cup sugar
• 2 tablespoons butter, melted
• 1 egg
• ¾ cup milk
• 3 cups flour
• 3½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup mashed bananas
• 1 cup peaches, diced small
• ½ cup shredded coconut

Directions:

1. Preheat oven to 350. Prepare a loaf pan or 4 mini loaf tins by spraying with cooking spray.
2. In a large bowl or the bowl of a stand mixer, mix together sugar, butter, and egg, then stir in milk.
3. Add flour, baking powder, and salt, and stir until just combined.
4. Gently fold in bananas, peaches, and coconut, sprinkling a teaspoon or two of the coconut on top of the loaf/loaves.
5. Bake 50-60 minutes for a full loaf, or 30-35 minutes for mini loaves. Loaves are done when slightly golden on top and when a toothpick inserted comes out clean.

Source: lilluna.com

Coconut-ChocolCoconut-Chocolate Pecan Pie

 

Ingredients:

• Pastry for Single-Crust Pie (recipe follows)
• 3 eggs
• 1 cup light-colored corn syrup
• 2/3 cup packed brown sugar
• 1/3 cup butter, melted
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup semisweet chocolate pieces
• 1 cup flaked coconut
• 1 cup pecan or walnut pieces
• Whipped cream (optional)
• Toasted flaked coconut (optional)

Pastry for Single-Crust Pie:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 - 5 tablespoons cold water

Directions:

1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.

2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.

3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent over browning, cover edge of pastry shell with foil.

4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.

Pastry for Single-Crust Pie:
 

1. In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Source: recipe.com

Coconut Key Lime Bars

This simple bar recipe starts with a cake mix and ends with graham cracker crumbs and coconut!

Ingredients:

• 1 18.5oz box yellow cake mix
• 1 egg
• ½ cup melted butter
• 3 egg yolks
• 1 can 14oz sweetened condensed milk
• ½ cup fresh key lime juice
• 1 cup graham cracker crumbs
• 1 cup shredded coconut

Directions:

1. Combine graham cracker crumbs and coconut in a bowl, set aside.
2. In a bowl, combine cake mix, egg and melted butter. Press crust onto a 9x13 greased baking dish that has been coated with cooking spray. Bake in a 350 degree oven for 18 minutes or until edges have browned.
3. While crust is baking, combine egg yolks, condensed milk and key lime juice. Stir with a whisk until combined. Pour over crust. Sprinkle graham crackers and coconut over milk mixture. Return to oven and bake for about 20 -25 minutes or until topping has lightly browned and milk mixture has just begun to set.
4. Cut into bars.

Source: lemonsforlulu.com

Banana Coconut Upside Down Cake

This easy to make Banana Coconut Upside Down Cake is ooey gooey and delicious. Make it for dessert or even brunch! 16 slices

Ingredients:

1        Betty Crocker yellow cake mix

3        whole eggs

1/4     cup oil

1/2     cup sour cream

1/2     cup water

6        bananas sliced 1/4 inch thick

1 1/2  cups shredded coconut

1        cup packed brown sugar

1/2     cup butter, divided

2       Tablespoons lemon juice

Directions:

• Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray.
• With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
• Place banana slices evenly on the bottom of the two cake pans.
• In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
• Pour cake batter on top of the coconut into the two pans, dividing equally.
• Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.

Source: tablespoon.com

Chocolate Coconut Caramel Skillet Cake

• Prep Time: 15 minutes
• Total Time: 30 minutes
• Servings: 8

Ingredients:

Cake:

1        cup Gold Medal™ all-purpose flour

1        cup granulated sugar

1/2     teaspoon baking soda

1/4     teaspoon salt

1/4     cup butter

3        tablespoons unsweetened baking cocoa

1/2     cup water

1/4     cup vegetable oil

1        egg

1/4     cup buttermilk

1        teaspoon vanilla

Caramel Sauce:

1       cup packed brown sugar

1/2    cup half-and-half

1/4    cup butter

1/4    teaspoon salt

1       tablespoon vanilla

Coconut:

1       cup sweetened shredded coconut, toasted

Directions:

• 1 Heat oven to 350°F.
• 2 In small bowl, stir together flour, baking soda, granulated sugar and 1/4 teaspoon salt; set aside.
• 3 In 9-inch cast-iron skillet, heat 1/4 cup butter, the cocoa, water and oil to boiling over medium heat. Beat in flour mixture with whisk. In 1-cup glass measuring cup, beat egg, buttermilk and 1 teaspoon vanilla. Working quickly, beat in buttermilk mixture with whisk until combined. Pour into skillet.
• 4 Bake 10 to 15 minutes or until toothpick inserted in center comes out clean.
• 5 While cake is baking, make Caramel Sauce. In 2-quart saucepan, stir together brown sugar, half-and-half, 1/4 cup butter and 1/4 teaspoon salt. Cook over medium-low heat 5 to 7 minutes, beating with whisk until sauce begins to thicken. Stir in 1 tablespoon vanilla.
• 6 Sprinkle toasted coconut evenly over warm cake to cover. Drizzle with caramel sauce. If desired, serve with whipped cream.

Expert Tips:

Feel free to use purchased caramel sauce.
Vanilla ice cream is delicious served on top of this warm cake
Source:  dbettycrocker.com

Coconut Turkey Spears

Skewered turkey tenderloin rubbed with five-spice powder is grilled to perfection and served with the coconut curry sauces in this outdoor cooking recipe.

Ingredients:

• 8  6  inches bamboo skewers
• 1/2  cup purchased unsweetened coconut milk
• 2   tablespoons toasted shredded coconut
• 1   teaspoon brown sugar
• 1   teaspoon purchased green curry paste
• 1   teaspoon purchased red curry paste
• 12   ounces turkey tenderloin, cut into 1-inch strips or 12 boneless chicken tenders
• 1   tablespoon five-spice powder
• 1/4  teaspoon salt
• 1   tablespoon roasted peanut oil, peanut oil, or cooking oil
• 2   Key limes, halved crosswise

Directions:

1. Soak skewers in water for 30 minutes.

2. Stir together coconut milk, toasted coconut, and brown sugar in a small bowl. Divide mixture in half. Stir green curry paste into one half of the mixture; cover and refrigerate until serving time. Stir red curry paste into remaining coconut mixture; cover and refrigerate until serving time.

3. Rub turkey or chicken strips with five-spice powder and salt. Place between 2 sheets of clear plastic wrap, if desired. Using the flat end of a mallet, gently pound strips to 1/4-inch thickness.

4. Thread pounded strips lengthwise onto soaked bamboo skewers. Keep strips straight; do not weave. Brush turkey with oil.

5. Place skewers on the rack of the grill directly over medium-high heat. Grill for 8 to 10 minutes or until juices just run clear, turning once. Serve with the coconut-curry sauces and lime halves. Makes 4 appetizer servings.

 

Tip:


To make your own five-spice powder: In a blender container combine 3 tablespoons ground cinnamon, 6 whole star anise, or 2 teaspoons anise seed, 1-1/2 teaspoons fennel seed, 1 to 2 whole dried chili peppers, and 3/4 teaspoon ground cloves. Cover and blend spices to a fine powder. Store in a tightly covered container for up to 2 months. Makes 1/4 cup.

Source: recipe.com

Coconut Chicken With Pineapple Fried Rice

Yield: Makes 4 servings

Total: 50 Minutes 

 

Ingredients: 

• 4 (6-oz.) skinned and boned chicken breasts
• 1/4 cup cornstarch
• 1 tablespoon Caribbean jerk seasoning
• 2 large egg whites 
• 1 cup sweetened flaked coconut
• 1 cup panko (Japanese breadcrumbs)
• 3 tablespoons canola oil
• Pineapple Fried Rice

Directions:

1. Preheat oven to 325°. Place each chicken breast between 2 sheets of plastic wrap; flatten to 1/2-inch thickness, using a rolling pin or flat side of a meat mallet.

 

2. Stir together cornstarch and jerk seasoning in a shallow dish. Whisk egg whites just until foamy in another shallow dish. Stir together coconut and breadcrumbs in a third shallow dish.

 

3. Dredge chicken breasts, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut, pressing gently to adhere.

 

4. Cook chicken in hot oil in a large, nonstick ovenproof skillet over medium heat 1 to 2 minutes on each side or until golden. Transfer skillet to oven, and bake at 325° for 15 to 20 minutes or until chicken is done. Sprinkle with salt and black pepper to taste. Serve with fried rice. 

 

Southern Living
NOVEMBER 2013

 

Coconut Macaroons

Makes: about 32 cookies

Ingredients:

1 (14 oz.) package sweetened flaked coconut
3/4 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites, lightly whisked, just to combine
1 teaspoon vanilla
1/2 cup (3 oz.) semi-sweet or dark chocolate chips, melted

Directions:

1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper. In a small bowl, stir together vanilla and egg whites. Set aside.
2. Combine coconut, sugar, flour and salt in a large bowl. Mix well, separating clumps of coconut as necessary. Stir in egg whites and vanilla, combining thoroughly. Drop batter by tablespoonfuls about 2 inches apart onto prepared cookie sheets.
3. Bake for about 17 minutes, or until cookies are set and light golden brown. Transfer cookies to wire cooling rack to cool completely.
4. Melt chocolate and drizzle over cooled cookies. Allow chocolate to set. Cookies keep for several days in an airtight container. 

Source: yesterfood

Macaroon Kiss Cookies

Ingredients:

2 1/2 cups all purpose flour
1 tbsp plus 1 tsp baking powder
1/2 tsp table salt
2/3 cups butter, softened
6 oz cream cheese, softened
1 1/2 cups sugar
2 egg yolks
1 tbsp plus 1 tsp vanilla extract
1 tbsp plus 1 tsp orange juice
10 cups flaked coconut, divided into 6 cups and 4 cups
1 bag Hershey kisses

Directions:

In a medium bowl, sift flour, baking powder, and salt. Set aside. In a different bowl, beat together butter, cream cheese, and sugar until creamy. Add egg yolks. Add in vanilla and juice. Mix until combined. Slowly add in dry mixture and mix until thoroughly combined. Add in 6 cups of coconut. Place cookie dough in fridge for one hour. Preheat oven to 350. Once dough has been chilled for an hour, remove from fridge and scoop 1 1/2 inch dough balls. Roll in hand to create ball and then roll through remaining 4 cups of coconut.  Place on a cookie sheet, about 12 per cookie sheet. Bake in oven for 14-15 minutes, or until set and light brown. Remove from oven and push one hershey kiss into each cookie and place back into oven for an additional one minute. Remove from oven and cool.

* As a tip, keep dough in fridge in between batches of cookies, I found it was easier to roll the dough into balls when the dough was cold from fridge.

Source: thecookinchicks

Mama's German Chocolate Cake

Pure Southern perfection! Layers of moist German chocolate cake and sweet-and-nutty Coconut-Pecan Frosting will make this dessert an instant favorite.

Bake a cake that would make mama proud. German chocolate cakes are known for being rich, indulgent cakes, so enjoy a slice with a glass of milk.

Ingredients: 

• Parchment paper
• 2 (4-oz.) packages sweet chocolate baking bars*
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt $
• 1 cup butter, softened
• 2 cups sugar $
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk $
• Coconut-Pecan Frosting
• Garnish: chocolate-dipped toasted pecan halves

Direction:

1. 1. Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.
2. 2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
3. 3. Combine flour and next 2 ingredients in a medium bowl.
4. 4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
5. 5. Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
6. 6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.
7. Note: We tested with Baker's German's Sweet Chocolate Bar.

Southern Living
OCTOBER 2011

Almond Joy Brownie Bites

Ingredients:

1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:

Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. 

Drizzle on the chocolate then sprinkle on the almonds.

Source: Cynthia A. Hobbs

Earthquake Cake

Ingredients:

1 Cup Flaked Coconut
1 Cup chopped Pecans
1 Box German Chocolate Cake Mix
1 (8 oz.) package cream cheese
4 cups confectioners’ sugar
½ cup butter
1 teaspoon vanilla extract
Chocolate Chips

Directions:

1. Preheat oven to 350 degrees. Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
2. Layer coconut and pecans in the bottom of pan.
3. Prepare cake mix according to package instructions and pour over pecans and coconut.
4. Combine cream cheese, butter or margarine, vanilla and confectioner’s sugar and beat until smooth. Pour over cake mix.
5. Bake at 350 degrees for 40 minutes or more - check it to make sure the bottom part is cooked with the toothpick test - so the toothpick does not have gooey cake on it from the bottom.
Sprinkle a handful of chocolate chips on top to the hot cake after you remove it from the oven.

Source: Hillbilly Recipes

No Bake - Cream Cheese, Coconut, Snowball's

Ingredients:

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.

Directions:

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.

Source: Tanja Kelleter

Coconut Cream Pie

Ingredients:

1/2 (15-ounce) package refrigerated pie crusts
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar

Garnish: toasted coconut

Directions:

Fit 1 pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.

Prick bottom and sides of pie crust with a fork. Bake according to package directions for a one-crust pie.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan.

Whisk together half-and-half and egg yolks.

Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly.

Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla.

Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes.

Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form.

Spread or pipe whipped cream over pie filling.

Garnish, if desired.

Source: TexasRecipes

No-Bake Chocolate Peanut Butter Coconut Bites

Ingredients:

 1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
2 cups rolled oats (not instant oats)
1 cup coconut
1/2 cup chopped pecans
1 1/4 cups dark or semi-sweet chocolate chips
1 teaspoon vanilla extract

Optional: toasted coconut for topping
 


Directions:

Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined.

Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy!

Source:  barefeetinthekitchen

Coconut Custard Pie

 

 

 

 

 

Ingredients:

• 1 recipe Basic Pie Crust, rolled and fitted into a 9-inch pie plate
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 can (14 ounces) coconut milk
• 4 large egg yolks
• 1/2 cup sweetened shredded coconut, toasted
  

Directions:

1. Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.
   
2. While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.
   
3. Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
   
4. Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.
   

Cook's Note

To toast the coconut, spread it on a rimmed baking sheet and bake at 350 degrees for 5 to 10 minutes. Lining unbaked crust with aluminum foil and filling it with dried beans or pie weights prevents the crust from puffing up as it bakes. Store the beans, and use them again the next time you bake a pie.

Watermelon Cake

Ingredients:

1 Watermelon

1 Pkg. of Fresh Coconut

1 Pkg. of Whipped Cream

1 1/2 Cups of Slivered Almonds

1 Cup of Blackberries

1 Pkg. of Strawberries

2 Kiwi

Or you can exchange this fruit with the fruit of your choice.

Directions:

"Watermelon Cake! Remove the ends and rind from a watermelon and cut into 6 wedges/slices. Dip the end of each slice in coconut whipped cream and then in toasted slivered almonds. Reassemble the wedges on a plate, top with more coconut whipped cream and your favorite fruit. Voila!"