salt, baking powder, and shredded coconut.
Add eggs, one at
NOTE: If not using coconut flour then you can probably
ater, the curry leaves if using. Stir once and then add
gg until smooth.
If using coconut stir inches.
Remove half
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medium bowl, combine the coconut water, sugar, caramel sauce, and
ound macadamia nuts, and toasted coconut; add the melted butter and
o use in other recipes.
Place the coconut on a cookie
cups coconut milk into the soup then blend using an immersion
b>using a hand beater, cream butter and sugar until fluffy. Add coconut
Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
Add basil and coriander toss until hot, serve immediately.
To serve: Serve over jasmine rice garnish with coriander leaf.
he oil in a saucepan using a high heat. Add the
eat butter, granulated sugar and coconut extract in large bowl with
onstick spray. Mix egg white, coconut, sugar, butter, and salt with
If using dried chickpeas, soak overnight in
Place the coconut and 2 cups boiling water
Working in 2 batches, puree coconut and 4 1/2 cups
t end of coconut(s) with screwdriver using a hammer; SHAKE
n saucepan, heat milk and coconut over medium heat until steaming
cup ovenproof dish.
Using an electric beater, beat egg