Simply take your chicken pieces and season them with salt and pepper. Dunk them in an egg bath then dredge them in coconut flour, then back in the egg bath, and then coat with dried coconut flakes.
After that, it's just a matter of frying them in oil (use coconut) or sauteing them in some butter.
br>Mix together flaked and dried coconut and condensed milk with your
Prepare cake as directed in a 9 x 13-inch pan.
As soon as cake comes out of oven, poke holes all over.
Mix cream of coconut and Eagle Brand milk together; heat in microwave.
Stir and mix well. Pour on warm cake.
Top cake with half of the dried coconut.
Let stand overnight.
Cover with Cool Whip and then remaining coconut. Store in refrigerator.
Best if eaten the following day.
Mix the condensed milk and dried coconut flakes together. Check to see if you can make a ball with the mixture. If not, add some more coconut flakes. Mix again and set aside for 15 minutes to firm up.
With your hands, make balls and then insert a roasted almond (or walnut or hazelnut) into the center of the ball. Pat over where the nut was inserted.
Gently roll in a bowl of coconut to coat.
Place in the refrigerator for at least 4 hours. These are served cold.
razil nuts, pumpkin seeds, and dried coconut into a food processor. Process
honey and half of the dried coconut into a bowl and blend
ubes
Spread out the dried coconut on a large plate and
or convection ovens). Break the coconut in half, and remove 1
inutes. Mix in cranberries and coconut.
3. Shape dough into
Preheat oven to 400 degrees F.
Place coconut on baking sheet and place in oven.
Stir every 45-60 seconds until coconut turns a light brown. (Cooking time varies based on your oven).
Once light brown remove from oven, cool and enjoy in your toasted coconut recipes.
saucepan, bring the milk, coconut milk and a pinch of
In 2-quart saucepan, heat oil over medium heat. Add onion, garlic and ginger root; cook 1 minute, stirring constantly.
Stir in broth, coconut milk, curry powder, salt and red pepper. Heat to boiling. Stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Uncover; fluff with fork.
Heat oil and sizzle the garlic and chilli powder for half a minute.
Next, add the cumin, coriander, turmeric and cilantro. Cook another minute or so, stirring often.
Add the coconut and fold it into the mixture. Add the cooked beans and potatoes.
Season, and add the lemon or lime juice. Cook gently for about 10 minutes until everything is blended together.
This is served with green vegetables and rice.
Make brown rice.
Heat oil in large, deep skillet.
Add tofu cubes and vegetables and saute over high heat until veggies are
softened, about 7-8 minutes, stirring frequently.
Add water if necessary to keep veggies from drying out.
Turn heat down and add coconut, apple, soy sauce and Tabasco.
Stir well and season to taste with salt and pepper.
Transfer to serving dish and sprinkle with sesame seeds.
Serve over brown rice.
Place pastry onto a lightly greased 20cm pie plate.
Trim and decorate edges.
Bake in hot (200c) oven for 10 mins, cool slightly.
Beat eggs and sugar together in a large bowl.
Stir in sour cream and coconut, and mix well.
Pour into pastry case and bake 25-30 minutes.
cool.
Dust with icing sugar.
Serve with any fruit you have on hand.
he beef, 1/2 cup coconut, cilantro, egg, lime juice, Worcestershire
ticky crumb-like consistency, Sprinkle dried coconut mixture onto bottom of 8
nsweetened Original, Thai paste and dried coconut. Bring to a boil and
br>Add the melted chocolate, dried coconut and coconut milk, then stir well
nd green chillies grind the coconut.
Make a paste of