br>Meanwhile, beat cream cheese with remaining sugar, vanilla extract and
eed add flour mixture alternating with buttermilk/water to the margarine
ider vinegar and red pepper flakes.
To Make Coleslaw:
Pour coconut cream into a metal bowl
To make the dressing, mix the lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
Next, assemble the salad in large bowl. Mix together the coconut flakes, green onion chili, ginger, cucumber, mint, cilantro, basil, shallot and lime leaves. Add the crab meat and gently fold in. Pour on the dressing and toss well, then refrigerate for half an hour to allow the flavors to infuse.
Place on serving dishes and garnish with a scattering of fried shallots.
aucepan, combine milk, cream and coconut. Bring almost to a boiling
Dry fry the coconut flakes in a frying pan until golden and set them aside on a flat plate to cool. Put the almonds on another flat plate. Melt the chocolate in a bowl set over a pan of simmering water. Put the strawberry halves on wooden skewers and dip them in the melted chocolate. Sprinkle them with coconut flakes and almonds and leave them to cool on a flat plate.
Preheat oven to 350\u00b0F. Grease an 8 inch pie dish.
Combine eggs, sugar, butter, almonds, desiccated coconut, lime zest, lime juice, milk, coconut milk and flour in a food processor. Process for 1 min, or until combined. Transfer to prepared pie dish and bake for 45-50 mins, or until lightly browned and firm to the touch. Let cool for 20 mins.
Spread whipped cream over top and sprinkle with coconut flakes and extra zest. Serve.
ake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours
Grease a 6-donut pan with coconut oil and preheat oven to
an.
Coconut Cream Frosting:
Using an electric mixer with whisk
ugar, coconut oil, and butter in a large bowl with an electric
Boil fish filets with a bit of salt until
Preheat oven to 400 degrees F (200 degrees C).
Mix coconut milk, coconut oil, and salt together in a bowl. Add taro root and toss until coated.
Place coated taro root onto a baking sheet. Sprinkle with coconut flakes; mix well with your hands.
Bake in the preheated oven for 15 minutes; flip and continue baking until coconut is golden and crispy, about 15 minutes.
Combine coconut flour and protein powder in
Prepare cake mix as directed on box in 9 x 13-inch pan.
While cake is hot, punch holes in cake with fork; pour cream of coconut and condensed milk over cake.
Let cake cool.
Top with Cool Whip. Sprinkle with coconut flakes.
Bake cake.
Poke holes in cake with a wooden spoon handle. Pour milk over warm cake.
Refrigerate until chilled.
Stir coconut cream.
Pour over chilled cake.
Frost with Cool Whip. Sprinkle with coconut flakes.
Make cake according to box directions.
Allow to cool for a few minutes, then with a straw make holes in cake.
Mix condensed milk and cream of coconut together and pour slowly onto top of cake, allowing mixture to fall into holes of cake.
Mix pineapple and cool whip together and spread over top of cake.
Top with coconut flakes.
Add pecans as desired and garnish with cherry halves.
ombine remaining 1 tablespoon coconut sugar, almond flour, coconut flakes, baking powder, and
Cover a cookie sheet with the oil.
Pour honey into a saucepan and bring to a \"violent\" boil over medium heat.
Mix in the coconut and pour the mixture on the oiled tray. Cool to room temperature.
Cover your hands with a bit of oil and make balls about 1.5\" in diameter. Rest on a soild surface. Serve at room temperature. For a bit of contrast you can sprinkle with coconut flakes.