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 Posted By: Mama Mangia 
Apr 1  # 1 of 28
How about sharing some coconut recipes???
Post
 Posted By: Mama Mangia 
Apr 1  # 2 of 28
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.
Post
 Posted By: Mama Mangia 
Apr 1  # 3 of 28
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.
Post
 Posted By: Mama Mangia 
Apr 1  # 4 of 28
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.
Post
 Posted By: Mama Mangia 
Apr 1  # 5 of 28
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