10 1/2-inch tart pan with removable bottom (or
inutes.
Mix the syrup, coconut, double cream, grated lemon and
Preheat the oven to 350\u00b0F. Arrange tart crusts on a baking pan. Bake for 10-15 mins, until cooked and golden. Set aside to cool.
Combine condensed milk, coconut, and lemon and lime juices and peels in a large bowl. Spoon into tart crusts.
Refrigerate until ready to serve.
third bowl with the coconut.
Preheat a deep fryer
Preheat the oven to 350\u00b0F. Grease a 9-inch pie dish.
Combine the coconut, sugar and sifted flour in a large bowl. Add eggs, milk, butter, passion fruit pulp and lemon juice and mix well. Pour the mixture into the prepared dish.
Bake for 45 mins, or until the tart is lightly browned land set. Dust the tart with sifted powdered sugar. Serve it warm or cooled with fresh strawberries.
Put the rums, coconut milk, cream and passion fruit juice into a cocktail shaker and shake vigorously. Divide the crushed ice cubes between two glasses and pour the cocktail over the ice. Decorate with the cherries and pineapple wedges and serve.
ntil well combined.
Add coconut.
Whirl just to mix
Preheat oven to 425\u00b0.
Roll out the pastry and use to line a 9-inch tart pan or individual tart pans. Bake the crust partially, until the pastry looks dry but is still very pale. Cool completely before filling. Reduce the temperature to 350\u00b0.
small saucepan simmer the coconut, sugar, water, butter, and salt
Combine
and
blend well.
Then
stir
in
1
1/3
cups coconut.
Pour into 8 unbaked
tart
shells or 1 large unbaked tart shell.
Bake 40 minutes until a knife inserted off center of tart comes out clean in a 350\u00b0 oven.
Over moderate heat, melt butter in medium saucepan.
Add sugar and bring to a boil; boil 2 minutes, stirring constantly.
Remove from heat and stir in heavy cream, lemon zest, nuts and coconut. Bring mixture back to a boil.
Remove from heat and stir in bourbon or rum and vanilla extract.
Pour into prepared tart shell and bake at 350\u00b0 for 30 minutes or until the filling is bubbly, thick and golden brown.
Cool for 5 minutes, remove from pan. Serve with fresh whipped cream.
n a large skillet, heat coconut oil over medium-high heat
ish is shaken.
The tart will continue to set as
Pre-heat oven to 350\u00b0F In a small sauce pan heat up onions, garlic, and butter. Saute for 2 minutes, pour in tomato sauce and cook another two minutes.
Pour in can of coconut milk, cilantro, lemon grass, salt and pepper. Turn of heat and let sit.
In a baking dish place the fish and pour coconut sauce over the top. Cover with aluminum foil and bake for 15 minutes.
Remove foil and bake uncovered for 10 minutes, or until fish is fork tender.
Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and saute 1 minute, or until fragrant. Stir in rice, and saute 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, and 3/4 cup water, and bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes. Fluff rice with fork, cover, and let rest 5 minutes. Garnish with toasted coconut, if using.
Stir together flour, baking powder, sugar, and salt in a medium sized bowl. Cut in the butter until you have a coarse, mealy texture.
Add the grated coconut and coconut milk and stir until a soft dough forms.
Gather into a ball, cover, and let rest for 30 minutes.
Preheat the oven to 400*F Shape dough into 7 inch round, and place on greased baking sheet.
Bake until golden, about 20 minutes. Cool about 30 minutes and serve while still slightly warm.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla extract, and cinnamon. Mix well until batter is blended.
Pour batter into the greased loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.
separate plate.
Sprinkle coconut onto a third plate.
Stir together first 8 ingredients in a shallow bowl; reserve 2 Tablespoons mixture.
Dredge chicken breasts in remaining mixture.
Melt butter in a lare skillet over medium-high heat; add chicken, and cook 2 minutes on each side.
Stir in reserved onion mixture, cream of coconut and soy sauce.
Cover and reduce heat; simmer 20 minutes or until chicken is done.
I like to garnish this dish with a few sprinkles of flaked coconut and chopped peanuts.
25 degrees F. Spread the coconut evenly onto a baking sheet