Add 1 tablespoon water to cashew mixture and pulse until a
Combine the coconut milk and water in a
ven and add the raw cashew bits.
Return to oven
Heat oil in a large skillet over medium heat. Add onion and garlic and cook until onion is softened, about 5 minutes.
Add scallions and ginger, and cook until fragrant. Stir in coconut milk and rice, and add salt to taste. Bring to a boil, and then reduce heat to low. Cover and cook, stirring occasionally, until the rice is tender; about 25 minutes. If more liquid is needed, add a small amount of water.
Transfer to a serving dish, sprinkle with the shredded coconut and cashews, and serve.
nd the vanilla, almond, and coconut extracts. Do not overmix the
Heat a medium saucepan over medium-high heat. Add coconut and cashews. Cook, stirring, until coconut is golden brown, about 2 minutes. Transfer to a large bowl.
Return pan to heat. Add butter, sugar, salt and rice. Stir until rice is glossy, 1 minute.
Add coconut milk and water. Bring to a boil, then reduce heat to low. Simmer, covered, until tender, about 20 minutes. Stir into coconut and cashews.
>COCONUT
25 degrees F. Spread the coconut evenly onto a baking sheet
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.
Combine milk, 1 package coconut cream pudding and sliced apples.
Put in an 8-inch greased pan.
Mix remaining ingredients together and pour over apples.
Bake at 350\u00b0 until apples are tender and it is brown.
Preheat oven to 350\u00b0F
In large bowl, beat together butter, the sugars, vanilla and egg until creamy. Gradually stir in flour, baking soda and salt. Stir in coconut and cashews and blend well.
Drop dough by tablespoons about 2 inches apart onto ungreased cookie sheets; flatten slightly.
Bake 8-10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack to cool completely.
Preheat oven to 375\u00b0F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Spoon peach filling into crust.
Combine flour, sugar, coconut, and margarine in a small bowl. Mix until well blended. Spread over peach filling.
Bake on baking sheet for 30 to 35 minutes, or until filling is bubbly and topping is light brown.
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Mix cake according to directions. You can add the 4 egg yolks that will be left over from the Coconut Divinity Icing recipe listed below. Pour into 3 round pans and bake according to pkg. directions. Allow to cool before icing.
Combine sugar, oil and eggs; beat well until light and frothy. Combine dry ingredients.
Add to sugar mixture alternately with buttermilk, beating very well after each addition.
Stir in nuts, coconut and flavoring.
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
Melt butter over low heat;then remove.
Add 2 c sugar. Beat.
Add eggs an vailla. Blend.
Add flour;cocoa;and salt. Mix.
Stir in coconut.
Pour into greased 13 by 9\" pan.
Sprinkle remaining ingredients over. Bake at 350F for 30 minutes.
The coconut in this recipe makes them nice and moist.
Enjoy! You'll get lots of compliments on this one. I hope you love these!
Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.
Beat eggs, sugar and margarine.
Add flour, milk, vanilla and coconut.
Pour into greased pie pan.
Bake at 375\u00b0 for 30 minutes.