Freeze the coconut water in ice cube trays
ou get the fine, unsweetened dessicated coconut in the USA. If not
Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan.
Simmer over low heat.
In the meantime dry fry dessicated coconut with the spices until lightly browned.
I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed.
Add the dessicated coconut and mix well before serving.
May serve with Malaysian Chicken Curry.
Grease 15 cupcake moulds.
Using an electric mixer, beat sugar
medium-sized pot, place dessicated coconut and water.
Mix and
br>For the coconut chicken, put the desiccated coconut in a dish
he sushi pieces (nigiri), bring coconut milk to a boil in
et it set.
If using dessicated coconut then sprinkle that now on
olks until combined. Stir in coconut and cherries. Fold in flour
Grease an 8 inch square cake pan. Bloom 1/2 the gelatin in mango juice. Bloom the remaining gelatin in lime juice and 1/3 cup water. Gently heat mango juice until gelatin dissolves. Add 3/4 cups powdered sugar and whisk. Pour into prepared pan and smooth. Repeat process with lime juice. Sprinkle top with coconut and chill for at least 1 hour. Remove from pan and cut into 1 1/2 inch cubes. Mix 1 tbsp powdered sugar with cornstarch and toss with marshmallows.
medium-sized pot, place dessicated coconut and water. Mix and allow
medium-sized pot, place dessicated coconut and water. Mix and allow
Combine the dessicated coconut, chopped cherries, a few drops
In a large pan mix the coconut milk with the curry paste and water, Bring to the boil, reduce heat to simmer, and, add the chicken pieces.
Cook for 20 mins or till chicken is cooked, add the tomatoes and the grated coconut. Cook for 2 minutes.
Serve.
/3 cup of flour, dessicated coconut, baking powder, egg, sugar and
Cream shortening with sugar.
Add beaten egg and extract.
Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
Add the fine dessicated coconut and mix throughly.
Roll into small balls, put on a greased cookie sheet, press down with a fork.
Bake for 15 minutes at 325, cookie should be nicely colored.
A reminder that ovens vary, so do watch your cookies!
Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.
In a large saucepan, mix together the sweet potatoes, onion, garlic, ginger, chilli pepper, spices, coconut cream and water.
Bring to the boil and simmer until the potato is almost tender.
Add the prawns, chicory and chinese leaves. Simmer for 4 - 5 minutes, until the ingredients are warmed through, but the leaves are still crisp.
Add the sugar and lime juice, and season to taste.
Serve sprinkled with the dessicated coconut.
edium-low heat and add dessicated coconut and walnuts. Cook, stirring occasionally
Mix the panko and coconut flakes in a shallow bowl.
aida,almond powder,sugar,salt,dessicated coconut.
Mix well.
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