Coconut recipe please?!
I need a coconut recipe for appetizer! The dish cannot contain alchohol by the way!. Does anyone has any good recipe!?
Thankx in advanceWww@FoodAQ@Com
Thankx in advanceWww@FoodAQ@Com
Answers:
here you are:
Pineapple Coconut Cream Pie in Coconut Cookie Crust
1 1/2 cups shortbread cookie, crumbs (about 20 cookies)
1 2/3 cups coconut, divided
1/3 cup melted butter
1 large banana, sliced
1 1/2 cups cold milk
1 (4 ounce) package instant vanilla pudding
1 (8 ounce) can crushed pineapple, drained well
2 cups Cool Whip, thawed
Directions
1Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended!.
2Press mixture evenly onto bottom and up sides of 9-inch pie plate!.
3Bake at 325 degrees for 10 minutes or until golden!.
4Cool and arrange banana slices on bottom of crust!.
5Pour cold milk into large bowl and add pudding mix!.
6Beat with wire whisk for 1 minute!.
7Stir remaining cup of coconut into pudding and spoon over banana slices in crust!.
8Gently stir pineapple into whipped topping!.
9Spread over pudding mixture!.
10Refrigerate 4 hours or until set!.
2: coconut shrimp
1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
Sauce
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce
Directions
1Peel and devein the shrimp; dry on paper towels!.
2Mix the flour, cornstarch, salt and pepper in a medium bowl!.
3Add oil and the ice water to the dry ingredients; stir to blend!.
4Heat the oil to 350 degrees in an electric skillet!.
5Dip the shrimp in the batter, then roll each shrimp in the coconut!.
6Fry shrimp for about 4 minutes, or until lightly browned!.
7Do not overcook!
8Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking!.
9Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp!.
3!. coconut cookies
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
2 large egg
1 cup coconut
Directions
1Cream together butter and sugar; add eggs and mix well!.
2Stir in dry ingredients and then add coconut!.
3Drop from teaspoon on greased baking sheet!.
4Bake at 350° for 8-10 minutes or until cookies are lightly browned around edges!.
4!. coconut macaroons
8 ounces coconut
10 ounces sugar
5 egg white
glace cherry, halved (to decorate)
Directions
1Mix coconut, sugar and egg whites together in a saucepan!.
2Heat gently, stirring with a wooden spoon until the mixture is warm but NOT hot!.
3Remove from heat and leave until cold!.
4Divide mixture into 18 mounds, setting them down on greased, floured baking trays!.
5Top each mound with a half glace cherry!.
6Bake 20 minutes at 350F until pale golden brown!.
7Cool on a wire rack!.
5!. coconut chips
1 coconut
butter
salt
Directions
1Preheat oven to 400 degrees F (200^C/Gas 6)!.
2Butter baking sheets!.
3Bore two holes in eyes of coconut using a clean skewer or ice pick!.
4Drain liquid from coconut!.
5Bake coconut until shell cracks, about 15 minutes!.
6Remove coconut meat from shell and peel off brown skin!.
7Using a vegetable peeler, shave coconut into thin slices!.
8Arrange slices on prepared baking sheets and bake until light brown, turning occasionally, about 10 minutes!.
9Sprinkle with salt!.Www@FoodAQ@Com
Pineapple Coconut Cream Pie in Coconut Cookie Crust
1 1/2 cups shortbread cookie, crumbs (about 20 cookies)
1 2/3 cups coconut, divided
1/3 cup melted butter
1 large banana, sliced
1 1/2 cups cold milk
1 (4 ounce) package instant vanilla pudding
1 (8 ounce) can crushed pineapple, drained well
2 cups Cool Whip, thawed
Directions
1Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended!.
2Press mixture evenly onto bottom and up sides of 9-inch pie plate!.
3Bake at 325 degrees for 10 minutes or until golden!.
4Cool and arrange banana slices on bottom of crust!.
5Pour cold milk into large bowl and add pudding mix!.
6Beat with wire whisk for 1 minute!.
7Stir remaining cup of coconut into pudding and spoon over banana slices in crust!.
8Gently stir pineapple into whipped topping!.
9Spread over pudding mixture!.
10Refrigerate 4 hours or until set!.
2: coconut shrimp
1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
Sauce
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce
Directions
1Peel and devein the shrimp; dry on paper towels!.
2Mix the flour, cornstarch, salt and pepper in a medium bowl!.
3Add oil and the ice water to the dry ingredients; stir to blend!.
4Heat the oil to 350 degrees in an electric skillet!.
5Dip the shrimp in the batter, then roll each shrimp in the coconut!.
6Fry shrimp for about 4 minutes, or until lightly browned!.
7Do not overcook!
8Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking!.
9Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp!.
3!. coconut cookies
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
2 large egg
1 cup coconut
Directions
1Cream together butter and sugar; add eggs and mix well!.
2Stir in dry ingredients and then add coconut!.
3Drop from teaspoon on greased baking sheet!.
4Bake at 350° for 8-10 minutes or until cookies are lightly browned around edges!.
4!. coconut macaroons
8 ounces coconut
10 ounces sugar
5 egg white
glace cherry, halved (to decorate)
Directions
1Mix coconut, sugar and egg whites together in a saucepan!.
2Heat gently, stirring with a wooden spoon until the mixture is warm but NOT hot!.
3Remove from heat and leave until cold!.
4Divide mixture into 18 mounds, setting them down on greased, floured baking trays!.
5Top each mound with a half glace cherry!.
6Bake 20 minutes at 350F until pale golden brown!.
7Cool on a wire rack!.
5!. coconut chips
1 coconut
butter
salt
Directions
1Preheat oven to 400 degrees F (200^C/Gas 6)!.
2Butter baking sheets!.
3Bore two holes in eyes of coconut using a clean skewer or ice pick!.
4Drain liquid from coconut!.
5Bake coconut until shell cracks, about 15 minutes!.
6Remove coconut meat from shell and peel off brown skin!.
7Using a vegetable peeler, shave coconut into thin slices!.
8Arrange slices on prepared baking sheets and bake until light brown, turning occasionally, about 10 minutes!.
9Sprinkle with salt!.Www@FoodAQ@Com
appetizer!? can't go wrong with coconut shrimp!! you can do these on a grill pan if you don't have a grill, or even in the broiler!.
Coconut Shrimp Recipe
1 can unsweetened coconut milk
3 Thai Bird Chiles, minced
2 tablespoons minced garlic
2 tablespoons chopped cilantro
2 tablespoons lime juice
2 pounds large shrimp, heads on
Salt and freshly ground black pepper
Combine coconut, chiles, garlic, cilantro and lime juice in a shallow dish!. Marinate shrimp in mixture for 1/2 hour!. Season with salt and pepper and grill about 3 minutes on each side, or until just cooked through!.Www@FoodAQ@Com
Coconut Shrimp Recipe
1 can unsweetened coconut milk
3 Thai Bird Chiles, minced
2 tablespoons minced garlic
2 tablespoons chopped cilantro
2 tablespoons lime juice
2 pounds large shrimp, heads on
Salt and freshly ground black pepper
Combine coconut, chiles, garlic, cilantro and lime juice in a shallow dish!. Marinate shrimp in mixture for 1/2 hour!. Season with salt and pepper and grill about 3 minutes on each side, or until just cooked through!.Www@FoodAQ@Com
You could do lamingtons coated in coconut!?
*** RECIPE FOR COCONUT MERINGUE***
INGREDIENTS
2 egg whites
0!.4 g cream of tartar
90 g confectioners' sugar
20 g shredded coconut
1 ml almond extract
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C)!.
In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form!. Beating at high speed, gradually sprinkle in sugar, 2 Tablespoons at a time, beating until sugar is completely dissolved!. (Whites should stand in stiff glossy peaks!.) With rubber spatula, fold in coconut and extract until mixed!.
Drop mixture by rounded teaspoonfuls onto large cookie sheet, about 1 inch apart!.
Bake 1 hour or until dry!. Remove to rack to cool!.
***RECIPE FOR COCONUT ICECREAM***
INGREDIENTS
235 ml milk
1 (14 ounce) can cream of coconut
355 ml heavy cream
110 g sweetened flaked coconut (optional)
DIRECTIONS
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly!. Stir in cream and flaked coconut!.
Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions!.
Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with homemade ice cream !.
Note: Do not confuse sweetened cream of coconut-used in this recipe-with unsweetened coconut milk or cream!. The sweetness in this recipe comes from the cream of coconut!.
Well there are a couple of ideas! =DWww@FoodAQ@Com
*** RECIPE FOR COCONUT MERINGUE***
INGREDIENTS
2 egg whites
0!.4 g cream of tartar
90 g confectioners' sugar
20 g shredded coconut
1 ml almond extract
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C)!.
In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form!. Beating at high speed, gradually sprinkle in sugar, 2 Tablespoons at a time, beating until sugar is completely dissolved!. (Whites should stand in stiff glossy peaks!.) With rubber spatula, fold in coconut and extract until mixed!.
Drop mixture by rounded teaspoonfuls onto large cookie sheet, about 1 inch apart!.
Bake 1 hour or until dry!. Remove to rack to cool!.
***RECIPE FOR COCONUT ICECREAM***
INGREDIENTS
235 ml milk
1 (14 ounce) can cream of coconut
355 ml heavy cream
110 g sweetened flaked coconut (optional)
DIRECTIONS
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly!. Stir in cream and flaked coconut!.
Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions!.
Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with homemade ice cream !.
Note: Do not confuse sweetened cream of coconut-used in this recipe-with unsweetened coconut milk or cream!. The sweetness in this recipe comes from the cream of coconut!.
Well there are a couple of ideas! =DWww@FoodAQ@Com
coconut shrimp
1 can cream of coconut divided
1 lb peeled and deveined shrimp
1/4 tsp ground cayenne
1/2 tsp salt
2 cups all purpose flour
3 Tbsps heavy cream
2 Tbsps sherry-optional
1 Tbsp flour
2 Tbsps water
Reserve 1/4 cup cream of coconut, in remaining cream of coconut add cayenne and salt, dip shrimp in coconut mixture then flour, repeat with all shrimp!. Fry shrimp in hot oil until golden, drain!. Heat 1/4 cup cream of coconut, heavy cream and sherry to boiling!. Mix water and flour together, add to boiling mixture to thicken, serve with fried shrimp!.Www@FoodAQ@Com
1 can cream of coconut divided
1 lb peeled and deveined shrimp
1/4 tsp ground cayenne
1/2 tsp salt
2 cups all purpose flour
3 Tbsps heavy cream
2 Tbsps sherry-optional
1 Tbsp flour
2 Tbsps water
Reserve 1/4 cup cream of coconut, in remaining cream of coconut add cayenne and salt, dip shrimp in coconut mixture then flour, repeat with all shrimp!. Fry shrimp in hot oil until golden, drain!. Heat 1/4 cup cream of coconut, heavy cream and sherry to boiling!. Mix water and flour together, add to boiling mixture to thicken, serve with fried shrimp!.Www@FoodAQ@Com