Working in 2 batches, puree coconut and 4 1/2 cups
In a small serving bowl, combine chutney, coconut yogurt, 1/4 tsp lime zest, 1/2 tsp lime juice and mint.
Skewer berries. Serve with chutney dip.
n a small bowl. Add coconut milk little by little, mixing
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
Remove the top layer of cream from the chilled coconut milk. Place in the bowl of an electric mixer and beat on medium speed until soft peaks form, about 5 minutes. Beat in confectioner's sugar gradually until well combined, about 2 minutes. Add yogurt, coconut butter, vanilla extract, and salt; beat for 1 minute more. Transfer to an airtight container and chill in the refrigerator until firm, about 4 hours.
Line a rectangular baking dish with a double layer of plastic wrap, extending it 1 inch over the edges. Add sorbet, smooth the surface and freeze 2 hours, until firm.
Meanwhile, combine yogurt, coconut and honey. Transfer to an ice-cream machine. Churn, following manufacturer's instructions, about 30 mins. Spoon onto frozen sorbet in pan. Smooth surface. Cover and chill 2 hours or overnight.
Invert onto a platter and discard plastic wrap. Top with raspberries, coconut flakes and crushed pistachios. Cut into slices to serve.
b>coconut, bread crumbs, and pecans.
Coat shrimp or chicken with yogurt
owl. Stir in sugar. Whisk coconut milk, ricotta, egg and vanilla
our 8-inch squares. Place coconut, yogurt, cilantro, mint and garlic in
Combine chicken with oil and tikka masala paste in a large bowl. Set aside to marinate.
Meanwhile, for the raita, combine coconut, yogurt, and lime peel and juice in a medium bowl. Season to taste.
Cook chicken in a heated oiled large skillet on medium-high heat, about 3 mins each side or until cooked through.
Serve chicken on steamed rice, topped with raita.
.
Then add 6 oz yogurt to the milk and stir
at coconut milk.
If you use the full can your yogurt
he food processor, place the coconut and pulse for 1-second
Bake cake in baking pan by directions on box.
While cake is still hot, poke holes in top of cake, pour whole can of Eagle Brand milk over cake.
It will soak into cake.
Make icing by recipe box.
Ice cake and sprinkle coconut over top.
Delicious.
ooking spray.
Mix flaked coconut, sugar, and flour together in
Grease a 19cm x 29cm slice pan and line with baking paper.
Sift flour into a large bowl; stir in sugar and coconut.
Make a well in the centre.
Add combined butter, eggs and milk; mix well.
Pour into prepared pan.
Cook in moderate oven, 180 C for about 30 minutes, or until cooked when tested.
Stand slice in pan for 5 mins; cool on wire rack.
Serve slice warm or cold, cut into squares.
Dust with extra icing sugar.
Decorate with berries if you wish.
Heat oil in a large saucepan and cook onion, garlic, and ginger until onion is soft. Add curry paste. Cook, stirring, until fragrant.
Add the shrimp to the pan; cook, stirring, for 1 min. Add stock, coconut milk and sugar. Bring to a boil. Simmer, uncovered, for 5 mins, or until shrimp are just cooked and sauce has thickened slightly. Serve with steamed rice, garnished with cilantro.
Cut each cube in half, and spread one surface with jam and cream. Sandwich together.
Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter.
Place icing over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (of coating consistency).
Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and leave to set. Store in an airtight container.
25 degrees F. Spread the coconut evenly onto a baking sheet
-inch).
Combine coconut flour, flaked coconut, lemon zest, baking soda