Easy Coconut Cookbook: A Coconut Cookbook Filled with 50 Delicious Coconut Recipes [2 ed.]

Table of contents :
Table of Contents
Coffee Shop Cookies
Correa’s Flan
Port Au Prince Tropical Chicken
Kingston Garlic Chicken
Coconut Picnic Bars
Coconut Squares
Manhattan Island Cake
Indian Style Curry Ground Turkey Chili
Caribbean Latin Burger
Latin Corn Sweet Pudding
Maggie’s Cupcakes
Lunch Box Tilapia
Coconut Oat Bars
Dessert Wontons
Pepper and Coconut Tuna
Coconut Mexican Milk
Coconut Homemade Chocolates for February
Coconut Egg Noodle Bake
Fruit & Sushi Rice Spring Rolls
Coconut Shells with Strawberry
Baton Rouge Fried Shrimp
Coconut Pastry
Little Tike Dessert Pizza
Coconut Sweet Pancake Sauce
Sambar
Homemade Tropical Island Milk Coco
Coconut Fritters
Butterscotch Bars
Plums, Tomatoes, and Samosas
Red Chili Mustard Chutney
Rustic Turnips
Australian Biscuits
No Bake Brittle
Downtown Crepes
4 Ingredient 20 Minute Quinoa
Coconut Bird Food
Cuban Coconut Meringues Desserts
Ginger, Tomato, and Coconut Potato Skillet
2 Ingredient Carrots
October’s Coconut Treat
Chewy Coconut Cookies
Coconut Dessert Bars
Caribbean Festival Shrimp
Honey Coco Muffins for May
Tropical Basmati
5-Ingredient Macaroons
Charong’s Favorite Soup
Coconut Spread for Cakes and Toast
Summer Coco Ice Cream
Donna’s Salad
Brooklyn Pop

Citation preview

Easy Coconut Cookbook A Coconut Cookbook Filled with 50 Delicious Coconut Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Coffee Shop Cookies 7 Correa’s Flan 10 Port Au Prince Tropical Chicken 11 Kingston Garlic Chicken 12 Coconut Picnic Bars 13 Coconut Squares 14 Manhattan Island Cake 15 Indian Style Curry Ground Turkey Chili 16 Caribbean Latin Burger 17 Latin Corn Sweet Pudding 20 Maggie’s Cupcakes 21 Lunch Box Tilapia 22 Coconut Oat Bars 23 Dessert Wontons 24 Pepper and Coconut Tuna 25 Coconut Mexican Milk 26 Coconut Homemade Chocolates for February 27 Coconut Egg Noodle Bake 30 Fruit & Sushi Rice Spring Rolls 31 Coconut Shells with Strawberry 32 Baton Rouge Fried Shrimp 33

Coconut Pastry 34 Little Tike Dessert Pizza 35 Coconut Sweet Pancake Sauce 36 Sambar 37 Homemade Tropical Island Milk Coco 40 Coconut Fritters 41 Butterscotch Bars 42 Plums, Tomatoes, and Samosas 43 Red Chili Mustard Chutney 45 Rustic Turnips 46 Australian Biscuits 47 No Bake Brittle 50 Downtown Crepes 51 4 Ingredient 20 Minute Quinoa 52 Coconut Bird Food 53 Cuban Coconut Meringues Desserts 54 Ginger, Tomato, and Coconut Potato Skillet 55 2 Ingredient Carrots 56 October’s Coconut Treat 57 Chewy Coconut Cookies 60 Coconut Dessert Bars 61 Caribbean Festival Shrimp 62 Honey Coco Muffins for May 63

Tropical Basmati 64 5-Ingredient Macaroons 65 Charong’s Favorite Soup 66 Coconut Spread for Cakes and Toast 67 Summer Coco Ice Cream 70 Donna’s Salad 71 Brooklyn Pop 72

Coffee Shop Cookies

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 36 Calories 123 kcal Fat 7.4 g Carbohydrates 13.3g Protein 1.4 g Cholesterol 14 mg Sodium 88 mg

Ingredients 1 cup butter 1/2 cup white sugar 2 tablespoons milk 1 teaspoon coconut extract 2 2/3 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt

1 1/2 cups flaked coconut 4 (1 ounce) squares semisweet chocolate, chopped 1 tablespoon shortening

Directions 1. Get a bowl, combine: sugar and butter. Work the mix until it is creamy and smooth then combine in the coconut extract and the milk and continue to mix everything until it is smooth. 2. Get a 2nd bowl, combine: salt, flour, and baking powder. Gradually combine both bowls. Get the mix smooth then combine in the coconut. 3. Work everything into a dry dough and wet your hands to work everything together. 4. Separate your dough into four pieces then shape each piece into a long log of about 12 inches. Place a covering of plastic on each piece and put all the logs in the fridge for 65 mins. 5. Now set your oven to 325 degrees before doing anything else. 6. Get a sharp knife and cut each log into coins then lay each piece on a baking sheet. Poke five small holes into each coin then place everything in oven for 22 to 26 mins. 7. Let then cookies lose their heat. 8. At the same time add the following to a bowl: semi-sweet chocolate, and shortening. Place everything in the microwave and melt the mix. 9. Spread the mix over your cookies evenly. 10. Enjoy. Coffee Shop Cookies

7

CORREA’S

Flan

Prep Time: 20 mins Total Time: 4 hrs 30 mins Servings per Recipe: 12 Calories 333 kcal Fat 15.9 g Carbohydrates 40.3g Protein 9.6 g Cholesterol 116 mg Sodium 127 mg

Ingredients 6 eggs 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 (15 ounce) can coconut milk 1 1/2 cups whole milk

1 teaspoon vanilla extract 1 cup white sugar

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Begin to heat your sugar in a frying pan for a few mins until it is melted completely. Use a low level of heat to do this while and gently rotate / lift your pan to stir the sugar avoid stirring with a utensil. 3. Add the sugar to a baking dish that can be fitted safely into a larger dish. 4. Get a bowl for your eggs, then begin to work them with a mixer. Combine in your vanilla, condensed milk, whole milk, evaporated milk, and coconut milk. 5. Work the mix for 3 mins with the mixer then combine it with the sugar in the dish. Place the dish with the sugar and milk mix into a larger dish and pour about 1.5 inches of water into the outer dish. 6. Cook everything in the oven for 65 mins. Then place the dessert dish into the fridge covered with plastic for 7 hours. 7. Separate the dessert and turn the dish upside down to remove it. 8. Enjoy.

10

Correa’s Flan

Port Au Prince

Tropical Chicken

Prep Time: 30 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 420 kcal Fat 30 g Carbohydrates 22.1g Protein 17.9 g Cholesterol 83 mg Sodium 270 mg

Ingredients 4 skinless, boneless chicken breast halves - pounded to 1/4-inch thickness 1 ripe mango - peeled and cut into eight 1-inch wide strips 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon curry powder 1/8 teaspoon ground black pepper

1/8 teaspoon finely crumbled dried thyme 2 eggs, beaten 2 cups unsweetened shredded coconut vegetable oil for deep frying, or as needed 1 lime, juiced 1 lime, cut into wedges

Directions 1. Lay two pieces of mango in the middle of each piece of chicken then wrap the chicken around the fruit and tightly seal everything. 2. Place all the chicken in a casserole dish and put everything in the fridge for 45 mins. 3. Get a bowl, mix: thyme, flour, black pepper, curry powder, and salt. 4. Get a 2nd bowl and whisk your eggs in it. Get a 3rd bowl for your coconut. 5. Cut your wrapped pieces of chicken into thin coin of about inch in width. Then coat the pieces with the flour, then egg, then in the coconut. 6. Place the pieces of chicken in a dish and put everything in the fridge with a covering of plastic for about 30 mins. Now set your oven to 325 degrees before doing anything else then get your veggie oil hot in a big frying pan. 7. Set the heat of the stovetop to a medium level then begin to fry your pieces of chicken for 2 mins then flip the chicken and fry it for 3 more mins. Then place the fried pieces on a paper towel lined plate until you have fried all the pieces in this manner. 8. Now add all your pieces to a cookie sheet and cook them in the oven for 12 min until the chicken is fully done. 9. Top everything with some fresh lime juice and pieces of lime as well. Enjoy. Port Au Prince Tropical Chicken

11

KINGSTON

Garlic Chicken

Prep Time: 20 mins Total Time: 3 hrs 50 mins Servings per Recipe: 6 Calories 409 kcal Fat 21.6 g Carbohydrates 29.4g Protein 29.5 g Cholesterol 96 mg Sodium 544 mg

Ingredients 1 (14 ounce) can coconut milk, divided 1 clove garlic, minced 1 tablespoon soy sauce 1 tablespoon lime juice 1 1/2 pounds skinless, boneless chicken breast halves, cut into strips 1 cup sweetened shredded coconut 1 cup panko bread crumbs

1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup all-purpose flour 1 egg, beaten 1/2 cup reduced-fat mayonnaise

Directions 1. Add half of the following to a bowl: lime juice, coconut milk, soy sauce, and garlic. Stir everything then add in your pieces of chicken and toss them in the marinade. Pour everything into a plastic bag that can be sealed then place everything in the fridge for 5 hours. Place the remaining coconut milk to the side for later. 2. Coat a casserole dish with some olive oil then set your oven to 400 degrees before doing anything else. 3. Add your pieces of coconut to a food processor and process the pieces for a few mins until everything is crumbly. 4. Get a bowl, stir: black pepper, panko, salt, and ground coconut. Get a 2nd bowl for your flour. Get a 3rd bowl and whisk your egg in it. 5. Take your chicken out of the marinade and dredge them in the flour then the egg, and lastly with the coconut. Lay each piece of chicken into the casserole dish. 6. Cook everything in the oven for 35 mins. 7. Now combine your mayo and the coconut milk that was set to the set in a little pot and get everything gently boiling. Once the mix has begun to simmer a bit top your pieces of chicken with the sauce evenly. Enjoy. 12

Kingston Garlic Chicken

Coconut

Picnic Bars

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 30 Calories 256 kcal Fat 13.7 g Carbohydrates 32.4g Protein 3.5 g Cholesterol 29 mg Sodium 141 mg

Ingredients 1 cup butter, softened 1 1/4 cups packed brown sugar 1/2 cup white sugar 2 eggs 2 tablespoons milk 2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking soda

1/2 teaspoon salt (optional) 3 cups rolled oats 2 cups semisweet chocolate chips 1 cup chopped walnuts (optional) 1 cup shredded coconut

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get a bowl, combine: white and brown sugar, and butter. Work the mix until it is creamy and smooth then whisk in your eggs one after the other then combine in your vanilla and milk. 3. Get a 2nd bowl, combine: salt, baking soda, and flour. 4. Combine both bowls then stir in your chocolate chips, and oats. Stir everything then add in the coconut and walnuts and stir everything again. 5. Add large dollops of the mix with a tablespoon to a casserole dish and cook everything in the oven for 11 mins. 6. Enjoy.

Coconut Picnic Bars

13

COCONUT

Squares

Prep Time: 5 mins Total Time: 1 hr 30 mins Servings per Recipe: 20 Calories 119 kcal Fat 4g Carbohydrates 21.5g Protein 0.4 g Cholesterol 0 mg Sodium 2 mg

Ingredients 2 cups white sugar 2/3 cup water 1 teaspoon vanilla extract

1 1/3 cups flaked coconut 2 drops red food coloring

Directions 1. Lay wax paper into a casserole dish. Then begin to water and sugar slowly with a low level of heat until the sugar is fully integrated with the water, then get everything boiling. With candy thermometer bring everything to a temperature of 240 degrees. Shut the heat then combine in the coconut and vanilla. 2. Whisk everything together for 7 mins then add half of the mix to the casserole dish. Add some of the food coloring to the rest of the mix then add it to the casserole dish as well. 3. Apply some downward pressure to the layers with a spoon to get everything firm. Then let the mix sit for about 12 mins then slice everything into squares. 4. Enjoy.

14

Coconut Squares

Manhattan Island Cake

Prep Time: 15 mins Total Time: 8 hrs 50 mins Servings per Recipe: 24 Calories 288 kcal Fat 14.6 g Carbohydrates 36.6g Protein 3.5 g Cholesterol 42 mg Sodium 190 mg

Ingredients 1 (18.25 ounce) package white cake mix 3 eggs 1/3 cup vegetable oil 1 cup water 1/2 teaspoon coconut extract 1 (14 ounce) can sweetened cream of coconut 1 (14 ounce) can sweetened condensed

milk 1 cup heavy whipping cream 1 tablespoon white sugar 1 cup flaked coconut

Directions 1. Coat a casserole dish with oil and flour then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: coconut flavoring, cake mix, water, oil, and eggs. Whisk everything for 3 mins then add it all to your casserole dish. 3. Cook everything in the oven for 35 mins. 4. Get a 2nd bowl, combine: condensed milk, and coconut cream. Whisk everything together then top your cake with the mix after poking some holes into the cake so the mix can enter into the cake deeply. 5. Place everything in the fridge for 7 hours. 6. Get a bowl for your cream and beat it until it starts peaking then combine in your sugar and continue to beat everything until the mix becomes slightly firm. 7. Top your cake with the mix then coat everything with your coconut. 8. Enjoy.

Manhattan Island Cake

15

INDIAN STYLE

Curry Ground Turkey Chili

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 312 kcal Fat 9.7 g Carbohydrates 43.4g Protein 16.4 g Cholesterol 28 mg Sodium 890 mg

Ingredients 1/2 pound ground turkey 2 (10.75 ounce) cans tomato soup 1 1/4 cups water 1 tablespoon minced garlic 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed 1 (15 ounce) can red kidney beans, drained and rinsed

1/2 cup chopped carrot 1/4 cup mango chutney 3 tablespoons curry powder 1 teaspoon onion powder salt and ground black pepper to taste 1/2 cup coconut milk, divided

Directions 1. Stir fry your turkey in a frying pan for 7 mins while crumbling the mix as it cooks. Remove the excess liquid oils from the meat. 2. Add the following to a saucepan and get it boiling: minced garlic, water, and tomato soup. Once the mix is boiling combine in the turkey and get it all boiling again. Once it is again boiling set the heat to low and combine in the black pepper, chickpeas, salt, kidney beans, onion powder, curry powder, chutney, and carrots. 3. Get everything gently boiling again with the same level of heat then place a lid over everything and for 17 mins let everything heat. 4. Combine in a quarter of a cup of coconut milk into the mix then place the lid on everything again and continue to cook the mix for 17 more mine then add the rest of the coconut milk and cook everything for about 28 to 32 more mins. 5. Enjoy.

16

Indian Style Curry Ground Turkey Chili

Caribbean

Latin Burger

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 1166 kcal Fat 96.4 g Carbohydrates 38.5g Protein 39.3 g Cholesterol 182 mg Sodium 2015 mg

Ingredients 1 pound ground beef 1/2 cup unsweetened shredded dried coconut 1/4 cup chopped fresh cilantro 1 egg 2 tablespoons lime juice 2 tablespoons Worcestershire sauce 1 tablespoon cream of coconut 1 teaspoon soy sauce 1 1/2 teaspoons salt

1 cup mayonnaise 2 teaspoons cream of coconut 1 tablespoon chopped fresh cilantro 1 tablespoon vegetable oil 1 cup unsweetened shredded dried coconut 1/2 teaspoon salt 4 hamburger buns, split

Directions 1. Get a bowl, mix: 1.5 tsps salt, beef, soy sauce, .5 cup coconut, 1 tbsp cream of coconut, cilantro, Worcestershire, lime, and egg. 2. Work the mix together evenly then shape everything into four burgers. 3. Get a 2nd bowl, combine: 1 tbsp cilantro, mayo, and 2 tsps cream of coconut. 4. Get your veggie hot in a frying pan then add in .5 tsp salt, and 1 cup of coconut. Fry the coconut until it is golden then place everything on some paper towels. 5. Get your grill hot outside then coat the grate with some oil. 6. Grill your patties for 5 mins then flip the burger and grill it for about another 4 mins. Lay out your pieces of burger bread and top each one with some of the cilantro mayo then lay a patty on a bun and top the burger with an equal amount of coconut. 7. Enjoy.

Caribbean Latin Burger

17

LATIN

Corn Sweet Pudding

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 10 Calories 119 kcal Fat 5.4 g Carbohydrates 18.2g Protein 0.7 g Cholesterol 0 mg Sodium 10 mg

Ingredients 1/2 cup water 1/2 cup cornstarch 1 cup coconut milk 3/4 cup water 1/2 cup white sugar

1/4 cup fresh sweet corn kernels 1/4 cup sweetened flaked coconut

Directions 1. Coat a casserole dish with butter. 2. Get a bowl, combine: cornstarch and half a cup of water. Work the mix evenly. 3. Now get the heating with a low level of heat in a pan: sugar, coconut milk, and 3/4 cup water. Heat and stir the mix until the sugar is fully integrated with the water and milk then get everything boiling. 4. Once it is boiling pour in your corn and the cornstarch mix. Stir the mix as you are adding the ingredients. Keep stirring and heat the mix until everything is boiling again and keep stirring for about 3 more mins until everything has thickened and is smooth. 5. Enter everything into your casserole dish and let the mix sit for 3 hours. 6. Begin to stir fry your coconut flakes in a frying pan until they are evenly toasted then place them in a dish to lose their heat. 7. Top everything with the flakes once they have cooled. 8. Enjoy.

20

Latin Corn Sweet Pudding

Maggie’s

Cupcakes

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 271 kcal Fat 14.5 g Carbohydrates 32.9g Protein 3.7 g Cholesterol 41 mg Sodium 213 mg

Ingredients 1 cup white sugar 1/2 cup applesauce 1/4 cup butter, softened 2 eggs, separated 1 tablespoon vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder

1/2 teaspoon salt 1/2 (13.5 ounce) can coconut milk 1 1/4 cups unsweetened shredded coconut

Directions 1. Coat 12 sections of a muffin with oil then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: butter, applesauce, and sugar. 3. Get a 2nd bowl and whisk your egg whites until they begin to peak. 4. Combine the vanilla extract and egg yolks with the mix in the first bowl and evenly work everything together. 5. Now combine both bowls then slowly work together your salt, baking powder, and flour. Combine everything evenly then add in your coconut milk and work the mix into an even batter. Whisk the mix for 60 secs. Then combine in your shredded coconut and beat everything again for half a min. Divide the mix between the sections of your muffin tin. 6. Cook the cupcakes in the oven for 23 mins. 7. Enjoy.

Maggie’s Cupcakes

21

LUNCH BOX

Tilapia

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 24 Calories 650 kcal Fat 36.1 g Carbohydrates 54.3g Protein 28.4 g Cholesterol 42 mg Sodium 589 mg

Ingredients 1 C. flaked coconut, finely chopped 2 tbsp flour 1 tbsp Creole seasoning 4 (4 oz.) fillets tilapia 1/2 C. cornstarch 1 (4 oz.) carton egg substitute 1/2 C. canola oil

Apricot Dipping Sauce 1/2 C. apricot jam 2 tsp brown mustard 1 tsp prepared horseradish

Directions 1. 2. 3. 4. 5. 6.

In a bowl, mix together the coconut, flour and Creole seasoning. In another bowl, add the tilapia and cornstarch and toss to coat well. Shake off the excess cornstarch. In a shallow dish, place the egg substitute. Dip the tilapia fillets in the egg substitute and then coat with the coconut mixture evenly. In a frying pan, heat the canola oil to 350 degrees F and fry the tilapia fillets in batches till golden browned from both sides. 7. Transfer the tilapia fillets onto a paper towel lined plate to drain. 8. For the apricot dipping sauce in a bowl, add the jam, mustard and horseradish and stir to combine. 9. Serve the tilapia alongside the dipping sauce.

22

Lunch Box Tilapia

Coconut

Oat Bars

Prep Time: 20 mins Total Time: 36 mins Servings per Recipe: 24 Calories 267 kcal Fat 12.3 g Carbohydrates 36.4g Protein 6.1 g Cholesterol 0 mg Sodium 7 mg

Ingredients 8 cups quick-cooking oats 1 cup oat bran 1 cup unsweetened flaked coconut 3/4 cup chopped almonds 1/2 cup coconut milk 1/4 cup virgin coconut oil 1/4 cup vegetable oil

1/2 cup barley malt syrup or maltose syrup 1/2 cup honey 1 teaspoon vanilla extract 1/2 cup dried cranberries

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: almonds, oats, coconut, and oat bran. 3. Separate the mix into two equal parts then place each part on its own cookie sheet in one even layer. 4. Cook both layers in the oven for 9 mins. Then let everything cool before placing the mixes back into the bowl. 5. As everything cooks in the oven add the following to pot: honey, coconut milk, coconut oil, malt syrup, and veggie oil. Stir and heat the mix until it starts to boil then let the mix cook for 2 mins then shut the heat and combine in the vanilla. 6. Add the mix to the oats in the bowl and toss everything evenly. 7. Separate everything again on the cookie sheet and cook everything for 9 mins again. 8. Let everything lose its heat combine in your cranberries. Divide everything between storage containers. 9. Enjoy.

Coconut Oat Bars

23

DESSERT

Wontons

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 32.8 Fat 0.1g Cholesterol 0.6mg Sodium 40.7mg Carbohydrates 7.2g Protein 0.8g

Ingredients Nutella, as required 2 large ripe bananas, peeled and cut into 1/2 inch thick slices coconut flakes, as required 6 oz. wonton wrappers, about 24 1 tbsp light brown sugar 1/4 tsp ground cinnamon

pinch of ground nutmeg pinch of ground cardamom oil ( for frying) powdered sugar

Directions 1. In a bowl, mix together the brown sugar and spices. 2. Add the banana slices and coat them with the brown sugar mixture evenly. 3. Place a small amount of nutella, followed by a banana slice and some piece of coconut flakes in the center of each wonton wrapper. 4. Coat the edges of the wrappers with wet fingers and fold them over the filling in a triangle shape. 5. With your fingers, press the edges to seal them completely. 6. In a large skillet heat the oil to 350 degrees F. 7. Add the wontons in batches and cook till golden brown on both sides. 8. Transfer the wrappers onto a paper towel lined plate to drain. 9. Serve everything with a sprinkling of powdered sugar.

24

Dessert Wontons

Pepper

and Coconut Tuna

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 120 kcal Fat 5.6 g Carbohydrates 3.5g Protein 14.4 g Cholesterol 26 mg Sodium 148 mg

Ingredients 8 oz. ice-cold sushi-grade yellowfin tuna steak, diced 1/4 C. coconut milk 2 tbsp chopped cashews 2 tbsp sliced red onion 1 tbsp minced serrano pepper 1 tbsp torn cilantro leaves

2 tsp grated fresh ginger salt to taste 1 lime, juiced 1 pinch red pepper flakes

Directions 1. In a bowl, add the tuna, 1/2 of the coconut milk, cashews, red onion, Serrano pepper, cilantro, ginger, salt and lime juice and stir till well combined. 2. Drizzle in the remaining coconut milk till desired consistency is achieved. 3. Transfer the tartare into a bowl and serve with a sprinkling of the red pepper flakes.

Pepper and Coconut Tuna

25

COCONUT

Mexican Milk

Prep Time: 15 mins Total Time: 6 hrs 15 mins Servings per Recipe: 12 Calories 322 kcal Fat 17.6 g Carbohydrates 36.5g Protein 7.1 g Cholesterol 11 mg Sodium 72 mg

Ingredients 1 cup uncooked white rice 1 cup almonds 1 cup sweetened flaked coconut 3 cups boiling water 1 (14 ounce) can coconut milk 1 (14 ounce) can sweetened condensed milk

5 cups cold water, or more as needed 5 cups ice

Directions 1. Add the following to a blender: coconut flakes, almonds, and rice. Pulse the mix until it is ground finely then add everything to a bowl and then add in the boiling water. Place a covering of plastic on the bowl and let everything sit for 7 hours. 2. Run the mix through a sieve then run the mix again through a sieve then toss the contents in the sieve. Combine in the condensed milk and the coconut milk then add in your cold water and enjoy the drink with some ice in serving glasses. 3. Enjoy.

26

Coconut Mexican Milk

Coconut

Homemade Chocolates for February

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 36 Calories 369 kcal Fat 20 g Carbohydrates 49.3g Protein 3.3 g Cholesterol 17 mg Sodium 84 mg

Ingredients 2 (16 ounce) boxes confectioners' sugar 1 (14 ounce) can sweetened condensed milk 1 cup butter 2 1/2 cups chopped walnuts

1 (14 ounce) package shredded coconut 1 (24 ounce) bag chocolate chips

Directions 1. Cover a cookie sheet with wax paper. 2. Get a bowl, combine: butter, sugar, and condensed milk. Combine in the coconut and walnuts evenly then place a covering of plastic on the bowl and put everything in the freezer for 2 hours. 3. Shape the mix into little spheres then place the balls on the cookie sheet and put everything back in the freezer for another hour. 4. Get a double broiler going with your chocolate in the top and melt the chocolate completely while whisking. 5. Drop your frozen desserts into the chocolate then place the desserts back on the sheet and let the dish sit until the chocolate has set. 6. Enjoy.

Coconut Homemade Chocolates for February

27

COCONUT

Egg Noodle Bake

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 743 kcal Fat 26.5 g Carbohydrates 106.3g Protein 20.8 g Cholesterol 278 mg Sodium 278 mg

Ingredients 1 (8 ounce) package fine egg noodles 4 eggs 3 cups milk 1 cup white sugar 2 teaspoons vanilla extract

1/4 cup butter 3/4 cup shredded coconut

Directions 1. Get your noodles boiling in water and salt for 6 mins then remove all the liquid with a colander. 2. Coat a casserole dish with butter then set your oven to 350 degrees before doing anything else. 3. Get a bowl, combine: vanilla, eggs, sugar, and milk. Combine in the noodles then add everything to the casserole dish. Top everything with the melted butter and then the coconut. 4. Cook the dish in the oven for 65 mins. 5. Enjoy.

30

Coconut Egg Noodle Bake

Fruit

& Sushi Rice Spring Rolls

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 10 Calories 267 kcal Fat 1.7 g Carbohydrates 60.7g Protein 3.7 g Cholesterol 1 mg Sodium 61 mg

Ingredients 2 large fresh peaches 1 3/4 C. water 1 C. short-grain sushi rice 3 1/2 tbsps cream of coconut 1 pinch salt 10 rice paper wrappers 1 C. plum preserves 2 C. sliced fresh strawberries

2 large seedless oranges, peeled and sectioned 1 large grapefruit, peeled and sectioned 1/4 C. fresh mint leaves, or as desired 1 C. vanilla yogurt, or more to taste (optional)

Directions 1. In a large pan of boiling water, cook the peaches for about 1 minute and immediately transfer into a bowl of chilled water for several minutes. 2. Remove the peaches from the water and, peel, core and cut the peaches into wedges and keep aside. 3. In a pan, mix together the rice, water, coconut cream and salt and bring to a boil and reduce the heat to medium-low. 4. Simmer, covered for about 20-25 minutes or till the liquid is absorbed 5. Remove everything from the heat and keep aside, uncovered to cool completely. 6. Soak the wrappers, one by one in a bowl of chilled water till soft and transfer onto a smooth surface. 7. In the center of each wrapper, place rice, followed by plum reserves, strawberries, peaches, oranges, grapefruit and mint. 8. Roll the wrapper around the filling and with your wet fingers brush the edges and press to seal completely. 9. Cut each roll in half and serve with yogurt. Fruit & Sushi Rice Spring Rolls

31

COCONUT SHELLS

with Strawberry

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 12 Calories 220 kcal Fat 12.3 g Carbohydrates 24.9g Protein 2.6 g Cholesterol 26 mg Sodium 123 mg

Ingredients 12 (2 inch) frozen mini tart shells 1/4 cup melted butter 1/4 cup white sugar 1 egg 2 teaspoons evaporated milk

1 teaspoon vanilla extract 1 cup flaked coconut 2 tablespoons strawberry jam

Directions 1. Lay your tart shell in a casserole dish then set your oven to 375 degrees before doing anything else. 2. Get a bowl, whisk: vanilla extract, butter, evaporated milk, egg, and sugar. Work the mix evenly then add in your coconut and stir everything again. 3. Add about half a tsp of jam to each tart shell then add about 1 tbsp of vanilla mix to each evenly. 4. Cook everything in the oven for 25 mins. 5. Enjoy.

32

Coconut Shells with Strawberry

Baton Rouge

Fried Shrimp

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 40 Calories 300 kcal Fat 17.4 g Carbohydrates 18.8g Protein 18 g Cholesterol 138 mg Sodium 364 mg

Ingredients 6 cups all-purpose flour, divided 5 cups cold club soda 1 tablespoon baking powder 1 teaspoon baking powder 1 tablespoon baking soda 1 teaspoon baking soda 1/2 teaspoon salt 2 quarts canola oil

8 pounds shrimp, peeled and deveined with tails attached 8 cups shredded unsweetened coconut

Directions 1. Get a bowl, combine: salt, 4 cups flour, 1 tbsp and 1 tsp of baking soda, club soda, 1 tbsp and 1 tsp baking powder. Work the mix into a batter. 2. Now get your oil hot for frying in a Dutch oven then coat your shrimp with 2 cups of flour. Coat your shrimp with the batter mix then place everything on a cookie sheet to sit for 7 mins. 3. Lay your coconut onto a large sheet as well and dredge your shrimp in it. 4. Now cook your shrimp in the hot oil for 6 mins. Then remove the excess oils by letting the shrimp sit on some paper towels. 5. Enjoy.

Baton Rouge Fried Shrimp

33

COCONUT

Pastry

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 405 kcal Fat 24 g Carbohydrates 43.2g Protein 5.4 g Cholesterol 103 mg Sodium 264 mg

Ingredients 1 cup white sugar 2 tablespoons all-purpose flour 1/2 cup butter 3 eggs 1 teaspoon vanilla extract

1 cup milk 1 cup flaked coconut 1 recipe pastry for a 9 inch single crust pie

Directions 1. Set your oven to 300 degrees before anything else. 2. Get a bowl, combine: sugar and flour. Then add in the milk and vanilla. Stir the mix completely then combine in the coconut and stir everything again. 3. Place everything into the pie shell then cook the pie in the oven for 65 mins. 4. Enjoy.

34

Coconut Pastry

Little Tike

Dessert Pizza

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 24 Calories 367 kcal Fat 20.6 g Carbohydrates 43.9g Protein 5.4 g Cholesterol 37 mg Sodium 287 mg

Ingredients 1 1/2 C. all-purpose flour 2 tsp baking soda 1 tsp salt 2 1/3 C. rolled oats 1 C. butter 1 1/2 C. packed brown sugar 2 eggs 1/2 tsp vanilla extract

1 1/2 C. shredded coconut 2 C. semisweet chocolate chips 1/2 C. chopped walnuts 1 C. candy-coated chocolate pieces 1 C. peanuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease 2 (10-inch) pizza pans. 2. In a large bowl, mix together the flour, baking soda and salt. 3. In another bowl, add the butter, eggs, brown sugar and vanilla and beat till smooth. 4. Add the flour mixture into the butter mixture and mix everything until it is all well combined. 5. Fold in the nuts and 1/2 C. of the coconut. 6. Divide the dough into 2 portions and place each portion in the prepared pizza pan, pressing everything into 10-inch circles. 7. Cook everything in the oven for about 10 minutes. 8. Remove everything from the oven and top it all with the remaining coconut, chocolate chips, candies and peanuts. 9. Cook everything in the oven for about 5-10 minutes.

Little Tike Dessert Pizza

35

COCONUT

Sweet Pancake Sauce

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 2 Calories 868 kcal Fat 52.2 g Carbohydrates 105.6g Protein 5.2 g Cholesterol 0 mg Sodium 154 mg

Ingredients 1 (14 ounce) can coconut milk 1 cup flaked coconut 3/4 cup brown sugar

Directions 1. Add the following to a Dutch oven: brown sugar, coconut cream, and flaked coconut. Get everything boiling then once the mix is boiling set the heat to low and let everything gently cook for 25 mins. Stir the mix every 10 mins. Then pour everything into a food processor and puree. 2. Enjoy.

36

Coconut Sweet Pancake Sauce

Sambar

(Vegan Curry)

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 4 Calories 175 kcal Fat 5.1 g Carbohydrates 25.9g Protein 8.2 g Cholesterol 0 mg Sodium 178 mg

Ingredients 2 C. water 1/2 C. sliced cabbage 1/2 C. sliced carrot 1/2 C. fresh green beans, trimmed 1/2 C. sliced green bell pepper 1/2 C. yellow split peas (tuvar dal) 1 tbsp ground coriander (optional) 2 tsp sambar powder 1/2 tsp chili powder (optional) 1/2 tsp water 1 tbsp vegetable oil

1 tsp cumin seeds 1/2 tsp mustard seed (optional) 1 pinch asafoetida powder (optional) 1/2 tsp ground turmeric 2 tbsp chopped fresh cilantro 2 tbsp fresh grated coconut 2 tsp tamarind pulp 1 tsp brown sugar salt to taste

Directions 1. In a pressure cooker, add 2 C. of the water, cabbage, carrot, green beans, bell pepper and yellow split peas. Lock lid and bring cooker up to pressure and cook for about 6-8 minutes. 2. Use a quick-release method to release the pressure. Drain and reserve cooking liquid. 3. Transfer the vegetables in a bowl and keep aside. In a bowl, add the ground coriander, sambar powder, chili powder and 1/2 tsp of the water and mix till a paste forms. 4. In a skillet, heat vegetable oil on medium-high heat and sauté the cumin seeds and mustard seeds for about 1 minute. 5. Stir in the asafoetida powder and sambar paste and sauté for about 1 minute. 6. Stir in the turmeric and vegetables. (If vegetable mixture is too thick, stir in the reserved cooking liquid.) 7. Add the cilantro, coconut, tamarind pulp, brown sugar and simmer for about 10-15 minutes more. Sambar

37

HOMEMADE

Tropical Island Milk Coco

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 102 kcal Fat 10 g Carbohydrates 3.7g Protein 1.1 g Cholesterol 0 mg Sodium 8 mg

Ingredients 1 cup unsweetened coconut flakes 2 cups water

Directions 1. Add your coconut flakes to a food processor then pulse the flakes until they are finely ground. Pour in your water and let the mix puree for 1 mins to form a milk. Run everything through a strainer into a storage dish then place a cover on the dish and put everything in the fridge. 2. Enjoy.

40

Homemade Tropical Island Milk Coco

Coconut Fritters

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 552 kcal Fat 40.5 g Carbohydrates 44.8g Protein 5.7 g Cholesterol 0 mg Sodium 210 mg

Ingredients 3/4 cup all-purpose flour 1/2 cup self-rising flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom

1/4 cup white sugar 1 1/2 cups coconut milk 1 quart oil for frying

Directions 1. Get a bowl, combine: sugar, flour, cardamom, self-rising flour, and cinnamon. Combine in your coconut milk and continue to whisk everything until it is even and smooth. 2. Now get your oil hot for frying in a Dutch oven, oil temperature should be about 350 degrees. Now fry dollops of the mix that are tbsps sized until it is crispy and brown no both sides, then place your fritters on some paper towel to drain. 3. Enjoy.

Coconut Fritters

41

BUTTERSCOTCH

Bars

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 24 Calories 231 kcal Fat 13.1 g Carbohydrates 26g Protein 3.4 g Cholesterol 7 mg Sodium 77 mg

Ingredients 1/3 cup shortening 1 cup dried bread crumbs 1 cup butterscotch chips 1 cup semisweet chocolate chips 1 cup chopped walnuts

1 cup shredded coconut 1 2/3 cups sweetened condensed milk

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get your shortening hot with a low level of heat while stirring until it completely melted then add the shortening to a casserole dish then top the shortening with the bread crumbs. 3. Now layer the nuts, coconut, butterscotch, and chocolate chips into the dish top everything with the condensed milk evenly. 4. Cook the dessert in the oven for 27 mins. Then the dessert into rectangles. 5. Enjoy.

42

Butterscotch Bars

Plums, Tomatoes, and Samosas (Indian)

Prep Time: 2 hrs Total Time: 4 hrs Servings per Recipe: 1 Calories 163.5 g Cholesterol 1.2mg Sodium 230.6mg Carbohydrates 27.5g Protein 3.1

Ingredients 2 tbsps pine nuts 2 C. coarsely chopped plums 2 tbsps shallots, chopped 1 1/2 tsps olive oil 1 1/2 tsps butter 2 medium tomatoes, quartered 1 garlic clove, chopped 1 tbsp sugar 1/2 tsp harissa 1 thyme, sprig 1 vanilla bean 1/2 tsp chopped fresh basil 1/4 tsp salt cooking spray 1/2 C. thinly sliced yellow onion 1 lb Yukon gold potato, peeled and cut into 1/4-inch cubes 1/2 C. carrot, chopped

2 1/2 tsps red curry paste 1 garlic clove, diced 1 C. water 1/3 C. light coconut milk 2 tsps fresh lime juice 1/4 tsp salt 1 tsp ground turmeric 1/2 tsp ground ginger 1/2 tsp ground cinnamon 6 3/4 oz. all-purpose flour 1/2 tsp salt 1/4 tsp baking soda 1/4 C. hot water 6 tbsps fresh lemon juice 7 tsps peanut oil, divided

Directions 1. Begin by toasting your pine nuts for 3 mins with no oil in a large pot, then add in the garlic, plums, tomatoes, shallots, butter, and olive oil. 2. Get the mixing gently boiling, then set the heat to low, and continue to simmer the mix for 35 mins. Stir the mix every 5 mins. 3. Now combine in: the vanilla bean, sugar, thyme, and harissa. 4. Stir the mix and continue cooking everything for 25 more mins. 5. Now shut the heat, place a lid on the pot, and let the contents sit for 40 mins. Plums, Tomatoes, and Samosas

43

6. Take out the vanilla and thyme and throw them away. Then add in 1/4 tsp of salt and the basil. Stir the mix. 7. Get a frying pan hot with nonstick spray then begin to fry your potatoes and onions for 7 mins, set the heat to low, and stir in the garlic, curry paste, and carrots. 8. Continue to cook the carrots for 7 mins while mixing everything. 9. Combine in the coconut milk and 1 C. of water and get the mix boiling. 10. Once the mix is boiling set the heat to low, and continue to simmer everything for 17 mins until most of the moisture has cooked out. 11. Now combine in 1/4 tsp of salt and the lime juice. 12. Stir the mix then place everything into a bowl. 13. Let the potatoes lose their heat then mash everything together. 14. Get a separate frying pan and begin to toast your cinnamon, turmeric and ginger in it for 1 min then remove the spices to the side. 15. Now add the following to the bowl of a food processor: baking soda, flour, 1/2 tsp salt, and toasted cinnamon mix. 16. Process the mix a bit to evenly combine it then add in the following: 1 tbsp peanut oil, 1/4 C. hot water, and lemon juice. 17. Process the mix again until you have a dough. 18. Get a bowl and coat it with nonstick spray and place the dough in the bowl. 19. Place a damp kitchen towel over the bowl and let it sit for 20 mins. 20. Now break your dough into twelve pieces and flatten each into a circle. 21. In the middle of each circle add 2 tbsps of the potato mix. Coat the outside of each piece of dough with some water and shape everything into a semi-circle and seal each, with a fork. 22. Do this for all your dough and potato mix. 23. Now begin to fry half of the samosas in 2 tsp of hot peanut oil for 5 mins. 24. Flip each one and continue frying them for 4 more mins. 25. Now fry the rest of the samosas in an additional 2 tsp of oil for the same amount of time. 26. Top the samosas, with the harissa mix, when serving them. 27. Enjoy.

44

Red Chili

Mustard Chutney

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 8 Calories 121 kcal Fat 10.4 g Carbohydrates 6.5g Protein 2g Cholesterol 1 mg Sodium 17 mg

Ingredients 1/2 fresh whole coconut, drained and grated 1/2 cup plain yogurt 1 tablespoon vegetable oil

3 fresh red chili peppers, chopped 1/2 teaspoon mustard seed 1/4 teaspoon cumin seeds

Directions 1. Add your yogurt and coconut to a blender and pulse the continuously until is smooth for about 2 mins then place everything in a bowl. 2. Get your oil hot in a pot then once it is hot add in your cumin, mustard, and chilies. Toast the spices until they begin to sputter then top the yogurt mix with the spices. 3. Place a covering of plastic on the bowl and put everything in the fridge until it is chilled. 4. Enjoy. 

Red Chili Mustard Chutney

45

RUSTIC

Turnips

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 102 kcal Fat 7.5 g Carbohydrates 8.4g Protein 1.2 g Cholesterol 0 mg Sodium 339 mg

Ingredients 2 tablespoons vegetable oil 1/2 teaspoon mustard seed 1/4 teaspoon asafoetida powder 2 turnips, quartered and sliced thinly 4 fresh turnip leaves, chopped 1/2 onion, minced

1 teaspoon paprika 1 teaspoon turmeric 1/2 teaspoon salt 2 tablespoons water 1 tablespoon shredded coconut

Directions 1. Toast your mustard seeds in hot oil until they stop sputtering. Then add in the asafoetida, onion, turnips, mustard seeds, and turnip leaves. 2. Stir everything completely then add in your salt, paprika, and turmeric. 3. Stir the spices into the mix evenly then add in your water and stir everything again. 4. Place a lid on the pan, set the heat to medium, and let everything cook for 9 mins. Now turn up the temperature of the burner and cook out all the liquids. 5. Now combine in your coconut. 6. Enjoy.

46

Rustic Turnips

Australian

Prep Time: 15 mins

Biscuits

Total Time: 30 mins Servings per Recipe: 22 Calories 90 kcal Fat 5.1 g Carbohydrates 10.6g Protein 0.8 g Cholesterol 11 mg Sodium 49 mg

Ingredients 3/4 C. rolled oats 3/4 C. sweetened flaked coconut 1/2 C. all-purpose flour 1/2 C. white sugar 1/2 tsp baking powder 2 tbsp boiling water

1/2 C. butter, melted 1 tbsp golden syrup

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease the cookie sheets. 2. In a bowl, mix together the flour, oats, coconut and sugar. 3. In another bowl, dissolve the baking powder in the boiling water. 4. Add the butter and golden syrup and mix well. 5. Add the butter mixture into the oat mixture and mix till a dough forms. 6. With a tbsp, place the dough onto the prepared cookie sheets about 2 inches apart and with a lightly floured fork, flatten the biscuits. 7. Cook in the oven for about 15 minutes.

Australian Biscuits

47

NO BAKE

Brittle

Prep Time: 5 mins Total Time: 1 hr 15 mins Servings per Recipe: 25 Calories 100 kcal Fat 4.7 g Carbohydrates 15.2g Protein 0.5 g Cholesterol 1 mg Sodium 66 mg

Ingredients 1 cup flaked coconut 1 cup white sugar 1/2 cup corn syrup 4 ounces chopped macadamia nuts

1 tablespoon butter 1 teaspoon vanilla extract 1 teaspoon baking soda

Directions 1. Get a cookie sheet and layer your coconut over it completely. 2. Get a bowl, mix: corn syrup, and sugar. Place everything in the microwave for 3.5 mins with a highest powder level. Combine in the nuts and continue microwaving for 4 more mins. Combine in the vanilla and butter then cook the mix in the microwave for 60 secs more. Then add in the soda and whisk everything lightly. 3. Once the mix begins to foam then top your coconut with it then let everything cool for 2 hours. 4. Enjoy.

50

No Bake Brittle

Downtown Crepes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 126 kcal Fat 7.2 g Carbohydrates 10.4g Protein 5.8 g Cholesterol 124 mg Sodium 48 mg

Ingredients 4 eggs, beaten 1/4 cup coconut flour 1/4 cup coconut milk 1 tablespoon honey 1/4 teaspoon vanilla extract 1 pinch ground nutmeg

1 pinch ground cinnamon 1 teaspoon olive oil, or as needed

Directions 1. Get a bowl, combine: cinnamon, eggs, nutmeg, coconut flour, vanilla, coconut milk, and honey. Whisk the mix into an even batter then leave it for 12 mins. 2. Get a crepe pan or nonstick skillet hot with olive oil and a low level of heat. Ladle 1/4 cup of mix into the pan and lift the pan in a circular motion to spread the batter out evenly. 3. Let the mix cook for half a min then run a spatula around the outside of the crepe then turn it over and cook the other side for half a min more. 4. Continue making crepes in this manner until all the mix has been used up. 5. Enjoy.

Downtown Crepes

51

4 INGREDIENT

20 Minute Quinoa

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 266 kcal Fat 19 g Carbohydrates 20.8g Protein 5.7 g Cholesterol 0 mg Sodium 77 mg

Ingredients 1 cup quinoa 2 cups coconut milk 2 tablespoons flaked coconut (optional) salt to taste

Directions 1. Get a pan, and get the following boiling: coconut flakes, quinoa, and coconut milk. Once the mix is boiling set the heat to low and let everything cook for 12 to 16 mins. Add in some salt then shut the heat and let everything cool a bit before stirring the quinoa. 2. Enjoy.

52

4 Ingredient 20 Minute Quinoa

Coconut

Bird Food

Prep Time: 20 mins Total Time: 2 hrs 25 mins Servings per Recipe: 24 Calories 140 kcal Fat 7.7 g Carbohydrates 18.9g Protein 0.7 g Cholesterol 10 mg Sodium 54 mg

Ingredients 1/2 cup butter 2 cups confectioners' sugar 3 cups flaked coconut 2 (1 ounce) squares unsweetened

chocolate, melted 1 (10 ounce) jar maraschino cherries, drained

Directions 1. Get your butter hot in a pot then shut the heat then combine in the coconut and sugar once the butter has been melted. 2. Let the mix cool a bit then work everything into balls. 3. Make a small incision into the middle of each ball and place half of cherry into each. 4. Then add some chocolate around the cherry. 5. Place everything into a casserole dish and put it all in the fridge to cool off. 6. Enjoy.

Coconut Bird Food

53

CUBAN COCONUT

Meringues Desserts

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 39 kcal Fat 0.4 g Carbohydrates 8.3g Protein 0.7 g Cholesterol 0 mg Sodium 14 mg

Ingredients 2 egg whites 1/8 teaspoon cream of tartar 3/4 cup confectioners' sugar 1/4 cup shredded coconut

1/4 teaspoon almond extract

Directions 1. Set your oven to 250 degrees before doing anything else. 2. Get a bowl, combine: cream of tartar, and egg whites. Work the mix with the mixer until it begins to peak then slowly work in your 2 tbsps of sugar at a time and continue beating until all the sugar is done. 3. Combine in your extract and coconut and work everything together. Lay dollops of the mix that are tsp sized on the cookie sheet and cook everything in the oven for 65 mins. 4. Enjoy.

54

Cuban Coconut Meringues Desserts

Ginger, Tomato,

and Coconut Potato Skillet

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 372 kcal Fat 26.8 g Carbohydrates 32.2g Protein 6.2 g Cholesterol 0 mg Sodium 66 mg

Ingredients 1 tablespoon olive oil 1 pound small potatoes, halved 2 red onions, chopped 5 cloves garlic, minced 1 (1 inch) piece fresh ginger root, minced 1 teaspoon ground turmeric

1 tablespoon cumin seeds salt and pepper to taste 1 (16 ounce) can coconut milk 2 tablespoons tomato puree 1 bunch fresh parsley, chopped

Directions 1. Get your olive oil hot in a frying pan then once the oil is hot begin to fry your potatoes in the oil for 12 until the potatoes are completely golden then place them to the side. 2. Now begin to fry your onions for 3 mins then combine in the pepper, garlic, salt, ginger, cumin seeds, and turmeric. Let the spices and onions cook for 60 secs then add the potatoes back let everything fry for 17 mins. Add in your coconut milk and the tomato puree and stir then combine in the parsley and stir again. Let everything cook for 7 more mins. 3. Enjoy.

Ginger, Tomato, and Coconut Potato Skillet

55

2 INGREDIENT

Carrots

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 52 kcal Fat 0.8 g Carbohydrates 11.2g Protein 0.9 g Cholesterol 0 mg Sodium 67 mg

Ingredients 2 pounds carrots, chopped 1 (10 ounce) can cream of coconut

Directions 1. Add your cream of coconut and carrots to a pot and let everything gently boil with a medium to low level of heat for 25 mins. 2. Enjoy.

56

2 Ingredient Carrots

October’s

Coconut Treat

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 72 Calories 35 kcal Fat 1.7 g Carbohydrates 4.6g Protein 0.4 g Cholesterol 6 mg Sodium 26 mg

Ingredients 1 cup sifted all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 egg 1/2 cup white sugar 1/2 cup butter, softened

1/4 teaspoon vanilla extract 1/4 cup chopped almonds 1/4 teaspoon almond extract 1/4 cup shredded coconut 1 cup confectioners' sugar

Directions 1. Get a bowl, combine: sugar, and butter. Whisk the mix until it is creamy then combine your almond extracts, vanilla, and egg. 2. Get a 2nd bowl, combine: salt, flour, baking powder. Combine in your almonds and coconuts. Then work both bowls together evenly to form a dough. Place a covering of plastic on the bowl and put everything in the fridge for 65 mins. 3. Coat baking sheets with some oil then set your oven to 375 degrees before doing anything else. 4. Shape your dough into cylinders then slice the cylinders into 1 inch coins. 5. Place the pieces on your baking sheets. Then cook the desserts in the oven for 19 mins. Top everything with your confectioners'. 6. Enjoy.

October’s Coconut Treat

57

OVEN

Coconut Bread

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 10 Calories 201 kcal Fat 6.8 g Carbohydrates 33.2g Protein 3.1 g Cholesterol 3 mg Sodium 177 mg

Ingredients 1 cup coconut 1 cup castor sugar or superfine sugar 1 cup self-rising flour

1 1/2 cups milk

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: self-rising flour, coconut, and sugar. Stir the mix evenly then combine in your milk and stir everything again. 3. Pour everything into a bread pan that has been coated with some oil then cook everything in the oven for 47 mins. 4. Enjoy.

60

Chewy Coconut Cookies

Coconut

Dessert Bars

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 30 Calories 69 kcal Fat 2g Carbohydrates 12.1g Protein 0.7 g Cholesterol 0 mg Sodium 65 mg

Ingredients 2 2/3 cups flaked coconut 2/3 cup all-purpose flour 1/2 teaspoon salt 1/2 cup chocolate syrup

1 cup caramel syrup 2 teaspoons vanilla extract

Directions 1. Coat baking dishes with oil then set your oven to 375 degrees before doing anything else. 2. Get a bowl, combine: vanilla, coconut, and both syrups, salt, and flour. Work the mix evenly then place dollops of the mix onto an oil baking dish and cook everything in the oven for 12 mins. 3. Enjoy.

Coconut Dessert Bars

61

CARIBBEAN FESTIVAL

Shrimp

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 317 kcal Fat 19.3 g Carbohydrates 26.3g Protein 8.4 g Cholesterol 67 mg Sodium 241 mg

Ingredients 1 egg 1/2 cup all-purpose flour 2/3 cup coconut milk 1 1/2 teaspoons baking powder 1/4 cup all-purpose flour

2 cups flaked coconut 24 shrimp 3 cups oil for frying

Directions 1. Get a bowl, combine: baking powder, egg, coconut milk, and 1/2 cup flour. 2. Get a 2nd bowl for your coconut. 3. Get a 3rd bowl for your flour. Dredge your shrimp firs with flour then coconut milk mix, then in the flaked coconut mix. 4. Let the shrimp sit in a casserole dish that has been covered with wax paper in the fridge for about 40 mins. At the same time begin to get your oil how for frying in Dutch oven. 5. Once the oil is hot begin to cook your shrimp in batches for 2 mins then flip the piece and fry it for another 2 mins. 6. Enjoy.

62

Caribbean Festival Shrimp

Honey Coco

Muffins for May

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 107 kcal Fat 6.6 g Carbohydrates 10.3g Protein 2.3 g Cholesterol 31 mg Sodium 40 mg

Ingredients 2 eggs, separated 2 tablespoons margarine, softened 2 tablespoons honey 1/4 teaspoon almond extract

1/3 cup boiling water 3/4 cup unsweetened flaked coconut 3/4 cup all-purpose flour

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Whisk your eggs in a bowl, then combine in your flour, butter, coconut, honey, boiling water, and almond extract. Whisk the mix evenly. 3. Get a 2nd bowl for egg whites and with a mixer beat them until they are firm. Combine both bowls evenly then divide everything between a muffin tin that has been coated with oil. 4. Cook your muffins for 22 mins in the oven. 5. Enjoy.

Honey Coco Muffins for May

63

TROPICAL

Basmati

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 7 Calories 535 kcal Fat 33.2 g Carbohydrates 56.8g Protein 8.1 g Cholesterol 0 mg Sodium 75 mg

Ingredients 2 1/2 cups Basmati rice 4 (10 ounce) cans coconut milk 1 pinch salt

Directions 1. Add your coconut milk, rice, and salt to a large pan. Then get everything boiling. Once the mix is boiling set the heat to low, and plea a lid on the pan. Let the rice gently cook for 22 mins or until all the coconut milk has cooked into the rice. 2. Enjoy.

64

Tropical Basmati

5-Ingredient

Macaroons

Prep Time: 10 mins Total Time: 27 mins Servings per Recipe: 48 Calories 76 kcal Fat 3.2 g Carbohydrates 6.9g Protein 0.7 g Cholesterol 3 mg Sodium 36 mg

Ingredients 1 (14 ounce) can Sweetened Condensed Milk 1 egg white, whipped 2 teaspoons vanilla extract

1 1/2 teaspoons almond extract 1 (14 ounce) package flaked coconut

Directions 1. Cover two baking dishes with foil then coat the dishes with oil and flour then set your oven to 325 degrees before doing anything else. 2. Get a bowl, combine: coconut, condensed milk, extracts, and egg whites. Work the mix completely then place dollops of the mix by the tsp into the baking dishes. Apply some pressure to each dollop then cook everything in the oven for 16 to 18 mins. 3. Enjoy.

5-Ingredient Macaroons

65

CHARONG’S

Favorite Soup

Prep Time: 35 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 375 kcal Fat 33.2 g Carbohydrates 9.4g Protein 13.7 g Cholesterol 89 mg Sodium 1059 mg

Ingredients 1 tablespoon vegetable oil 2 tablespoons grated fresh ginger 1 stalk lemon grass, minced 2 teaspoons red curry paste 4 cups chicken broth 3 tablespoons fish sauce 1 tablespoon light brown sugar 3 (13.5 ounce) cans coconut milk 1/2 pound fresh shiitake mushrooms, sliced

1 pound medium shrimp - peeled and deveined 2 tablespoons fresh lime juice salt to taste 1/4 cup chopped fresh cilantro

Directions 1. Get your oil hot in a big pan then begin to stir fry your curry paste, lemongrass, and ginger for 60 secs. Add in your chicken broth and stir everything while heating the mix. Add in the brown sugar and fish sauce, and keep stirring. Get the mix gent6ly simmering and let it cook for 17 mins. 2. Now add in the mushrooms and the coconut milk and let everything cook for 7 more mins then combine your shrimp and let cook fully for 6 mins. Add some salt, cilantro and the lime juice. 3. Enjoy.

66

Charong’s Favorite Soup

Coconut Spread

for Cakes and Toast

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 20 Calories 209 kcal Fat 10.6 g Carbohydrates 28.2g Protein 1.1 g Cholesterol 27 mg Sodium 109 mg

Ingredients 1 (8 ounce) package cream cheese, softened 1/2 cup unsalted butter, softened 4 cups confectioners' sugar 2 tablespoons heavy cream 1/2 teaspoon salt

1/2 teaspoon coconut flavoring 1 teaspoon vanilla extract 1/2 cup sweetened shredded coconut 1 cup sweetened shredded coconut, toasted (optional)

Directions 1. Get a bowl, whisk: butter, and cream cheese. Work the mix until it is light. Then add in your sugar one cup by one cup and after the addition of one cup of cup add in a tbsp of heavy cream. 2. Combine in the vanilla extract, salt, and coconut flavoring. Keep beating the mix until it is soft add in another cup of confectioner’s then add in the coconut. 3. Enjoy over cake.

Coconut Spread for Cakes and Toast

67

SUMMER

Coco Ice Cream

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 8 Calories 407 kcal Fat 29 g Carbohydrates 35.9g Protein 2.9 g Cholesterol 64 mg Sodium 87 mg

Ingredients 1 cup milk 1 (14 ounce) can cream of coconut 1 1/2 cups heavy cream

1 1/2 cups sweetened flaked coconut (optional)

Directions 1. Add your cream of coconut to blender then combine in the milk and work everything completely. Add in your flaked coconut and the cram and puree everything together. Now place all the ingredients into an ice cream machine and freeze it completely. 2. Enjoy.

70

Summer Coco Ice Cream

Donna’s Salad

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 195 kcal Fat 7g Carbohydrates 31g Protein 1g Cholesterol 1 mg Sodium 48 mg

Ingredients 1 (11 ounce) can mandarin oranges, drained 1 (8 ounce) can crushed pineapple, drained 3 1/2 cups frozen whipped topping, thawed

2 cups shredded coconut 1/2 cup milk 1 cup maraschino cherries

Directions 1. 2. 3. 4.

Get a bowl, combine: milk, oranges, coconut, pineapple, and whipped topping. Work everything together then place the bowl in the fridge for 2 hours. Top your salad with cherries then serve. Enjoy.

Donna’s Salad

71

BROOKLYN

Pop (Coconut and Strawberry)

Prep Time: 5 mins Total Time: 4 hrs 5 mins Servings per Recipe: 8 Calories 155.0 Fat 6.0g Cholesterol 0.0mg Sodium 14.1mg Carbohydrates 25.3g Protein 0.5g

Ingredients 1 1/4 C. cranberry or raspberry juice or raspberry lemonade 1 C. coconut milk

1 1/2 tbsps Splenda sugar substitute

Directions 1. Add the following to a bowl, and stir everything until it is smooth: milk, juice, and sugar substitute. 2. Stir the mix again then divide everything between ice pop molds. 3. Place everything in the freezer for 8 hrs. 4. Enjoy.

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Brooklyn Pop

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