Coconut

[Mama Mangia]

How about sharing some coconut recipes???

[Mama Mangia]

Coconut Fried Chicken


3 Tablespoons Coco Lopez
1 Tablespoon fresh lime juice
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
2 eggs
1 cup flour
1 cup shredded sweetened coconut
1/2 cup Panko breadcrumbs
4 (4 ounce) chicken breast cutlets


Combine the Coco Lopez, lime juice, curry powder, cayenne, salt and eggs in a mixing bowl and whisk well to combine thoroughly.

Place flour in a shallow dish. Combine coconut and panko in a separate shallow dish.

Working with 1 dry hand and one "we" hand, dip a piece of chicken in the flour and shake off excess. Then dip in the egg mixture, and finally into the coconut/panko mixture, patting the breading on all sides. Place on a parchment lined sheetpan and repeat with remaining chicken.

Chicken may be fried immediately or covered and refrigerated for up to 24 hours at this point.

Cook chicken in deep fryer (set at 360 degrees) until the chicken is cooked through and the breading is golden. Sprinkle with salt and pepper.

Serves 4.

[Mama Mangia]

COCONUT CHEESECAKE

2 (8 oz) pkgs cream cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 prepackaged 9-inch graham cracker crust
1 cup frozen whipped topping, thawed
1/2 cup toasted shredded coconut

Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of
electric mixer until blended; add eggs. Mix until blended; pour into crust. Bake at 350 degrees F. for 40 minutes or until center is almost set. Cool. Refrigerate 3 hour or overnight. Top with thawed frozen whipped topping and toasted coconut. Yield: 1 cheesecake.

[Mama Mangia]

Coco Lopez Coconut Lime Pie

(Makes one 9" pie)

1 (9-inch) baked pastry shell or graham cracker crumb crust
1 cup water 1/5 cup cornstarch
3 tablespoons ReaLime Lime Juice from Concentrate
2 eggs
1 (15-ounce) can Coco Lopez Cream of Coconut
1 cup (1/2 pint) Borden or Meadow Gold Whipping Cream,
whipped or 1 (4-ounce) container frozen non-dairy
whipped topping, thawed (1 3/4 cups)
2 tablespoons flaked coconut


Preheat oven to 350°.

In heavy saucepan, combine water, cornstarch and ReaLime brand; mix well.

In small bowl, beat eggs; add to lime mixture. Add cream of coconut; mix
well.

Over medium heat, cook and stir until mixture boils and thickens, about 12
to 15 minutes.

Pour into prepared pastry shell. Cool. Fold coconut into whipped cream;
spread on top of pie. Chill. Refrigerate leftovers.

[Mama Mangia]

COCONUT CUSTARD PIE [Makes its own crust]


4 eggs
2 c. sweet milk
3/4 c. sugar
1/2 c. flour
1/4 c. butter
1 t. vanilla extract
1 c. sweetened flaked coconut

Put all ingredients in large mixing bowl. Beat well with mixer on high speed. Pour into greased 10-inch pie plate. Bake at 350* F. for 40 minutes

[Mama Mangia]

P.F. Chang's Coconut-Curry Vegetables



1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
4 ounces (3 cups) cauliflower or broccoli florets
1 cup thinly sliced carrots or whole sugar snap peas

Coconut-Curry Sauce:
1/2 cup canned coconut milk*
2 Tbl. soy sauce
1/2 tsp. curry powder
1 1/2 - 2 Tbl. packed brown sugar
2 tsp. unseasoned rice vinegar or cider vinegar
2 Tbl. canola oil
2 tsp. cornstarch dissolved in 1 1/2 Tbl. cold water

* Look for Chaokah brand , sold in Asian groceries. Be sure to stir well to incorporate the solids before using.


1. Separately blanch the broccoli, cauliflower, carrots and sugar snap peas
until tender-crisp in plain boiling water. Drain and flush with cold water
to stop the cooking. Drain again.

2. Combine the coconut-curry sauce ingredients. Taste and adjust the sugar
to your liking.

3. Heat a wok or wide skillet over high heat until hot. Add the canola oil,
swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until
tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few
minutes more. Add the blanched vegetables and toss to mix.

4. Stir the sauce and add it to the pan. Bring to a simmer, tossing to
combine.

5. Stir the cornstarch mixture to recombine and add it to the pan. Stir
until the sauce turns glossy, about 10 seconds (a bit longer if you`re
doubling the sauce).

Serve with rice, noodles, or a warm loaf of bread.

Use a milder or hotter curry powder to vary the spice. For a really saucy
dish to serve over rice or noodles, double the sauce ingredients and the
cornstarch mixture.

[Mama Mangia]

Coconut Bread with Coconut Butter

2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups granulated sugar
1/4 teaspoon baking soda
2/3 cup vegetable oil
2/3 cup buttermilk
1/2 cup coconut flakes
2 large eggs
1 1/2 teaspoons coconut extract
1/2 cup chopped pecans

Preheat oven to 325 degrees F. Spray bottoms of two 9 x 5 x 3-inch loaf pans.

Mix all dry ingredients together. Add buttermilk, oil, coconut, eggs, coconut extract and nuts. Mix well with electric mixer. Bake 1 hour.

Coconut Butter:

1 cup butter
1/4 cup cream of coconut

Mix with electric mixer until fluffy. Serve with coconut bread.

[The Ironic Chef]

What the heck is a 1/5 of a cup? Lol. Coco Lopez must have been in the tequila.

[chubbyalaskagriz]

mama, your coconut chix sounds delish! I do a similar coconut prawns- dredging them the same way you do your chicken, then deep-frying in peanut oil. I serve simply w/ pineapple ice-cream sundae topping on the side as a dipping sauce. Always popular!

[Mama Mangia]

pineapple topping sounds good!!


Coconut Crusted Voodoo Shrimp Ingredients


8 c canola oil, for frying
1 egg roll wrapper, cut into 1 1/2” strips
3 ounces lump crabmeat
3 ounces Japanese seaweed salad
3 large shrimp, peeled and deveined
1 egg, beaten
3 oz flour
3 oz Japanese (panko) bread crumbs
3 oz shredded coconut
1 T black sesame seeds
3 wooden skewers
Sweet and sour sauce, for dipping
Mango or pineapple chutney, for dipping

In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F. Lay the egg roll wrapper strips on a cutting board. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping. Makes 3 skewers.