Prick sweet potatoes with a fork in several places.<
large pot and fill with water. Bring to a boil
Sprinkle both sides of lamb with curry powder; spray with no stick cooking spray. Heat a large, deep skillet on medium heat. Add lamb; cook for 1-2 mins each side or until browned. Transfer to a plate.
Spray sweet potatoes with cooking spray. Add to pan; cook and stir for 4 mins. Add zucchini; cook and stir for 2 mins more.
Add green beans, garlic, cilantro and coconut milk. Bring to a boil. Reduce heat to low. Place lamb in a single layer over vegetables. Simmer, covered, for 5 mins or until lamb and vegetables are tender.
br>Return beef to pan with 1 tbsp of the yogurt
Preheat oven to 400\u00b0F. Melt butter in a pan then brush over sheets of phyllo dough. Layer 2 sheets together, then slice into 4 quarters. Mix raspberries, pistachios and 2 oz chocolate and divide evenly between each quarter. Roll up into cigars and place on a baking sheet lined with parchment paper. Bake for 10-15 mins until golden then set aside to cool.
Meanwhile, melt remaining chocolate with coconut oil and serve with raspberry rolls, sprinkled with powdered sugar.
ound cake pans.
Mash sweet potatoes with their heavy syrup in
sauce pan, bring the coconut milk to a boil. Let
Heat 1/4 cup coconut milk in a small saucepan
n a medium bowl. Cover with water and let stand at
elt.
Pour in the coconut milk and stir until well
br>Meanwhile, beat cream cheese with remaining sugar, vanilla extract and
Preheat oven to 400\u00b0F. Grease a baking tray and line with parchment paper.
Place pastry squares on prepared tray and prick with a fork. Brush with 1/2 the melted butter. Divide mango between pastry squares, leaving a 3/4 inch border. Sprinkle sugar over galettes then drizzle with remaining butter. Bake for 15 mins.
Combine remaining ingredients in a small bowl. Serve galettes with coconut cream.
For the coconut ice cream, fold coconut and liqueur into ice cream. Cover; freeze about 3 hours or overnight.
For the pineapple, toss pineapple, liqueur and sugar in large bowl.
Cook pineapple on heated greased grill pan (or the grill) until browned both sides.
Serve pineapple slices with coconut ice cream.
Combine chicken, tandoori paste and yogurt in a large bowl; mix well. Let stand 20 mins to marinate. Thread chicken onto skewers.
Heat a grill pan on high heat or preheat the grill to medium-high. Cook for 10-12 mins, turning, until chicken is cooked through.
Meanwhile, toss warm rice, mango, parsley and onions in a large bowl.
For the coconut bananas, combine bananas and coconut in a medium bowl, tossing to coat.
Arrange skewers on a bed of rice salad. Serve with coconut bananas and mango chutney.
ey lime juice, cream of coconut, curry powder, cayenne pepper and
Divide pineapple among 4 serving dishes. Top with with passion fruit pulp.
Drizzle with rum and sprinkle with coconut.
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.
gg whites and egg, stirring with a whisk.
Lightly spoon
large mixing bowl, toss sweet potatoes with olive oil, salt and
Cook the pasta in boiling salted water according to package directions. Drain.
Meanwhile, heat the oil in a large skillet on high heat. Saute chicken for 4-5 mins. Season then remove from the pan. Add the carrots, onions, garlic and ginger to the pan and saute for 4-5 mins. Mix in the peanuts and chicken.
Deglaze the pan with coconut milk and season. Add the pasta and toss to combine. Serve sprinkled with parsley.