Mama Mangia
Super Moderator
How about sharing some coconut recipes???
Last edited:
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Coconut
- Thread starter Mama Mangia
- Start date
Mama Mangia
Super Moderator
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.
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
Super Moderator
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.
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
Super Moderator
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.
(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
Super Moderator
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
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
Super Moderator
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.
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
Super Moderator
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.
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
New member
What the heck is a 1/5 of a cup? Lol. Coco Lopez must have been in the tequila.
Last edited:
chubbyalaskagriz
New member
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
Super Moderator
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.
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.
Mama Mangia
Super Moderator
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.
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.
Mama Mangia
Super Moderator
Coconut Shrimp w- Pina Colada Dipping Sauce
1 egg
1/2 c. flour
2/3 c. beer
1 1/2 tsp. baking powder
1/4 c. all purpose flour
2 c. coconut
24 shrimp
3 c. oil for frying
DIRECTIONS:
In med. bowl, combine egg, 1/2 c. flour, beer and baking powder. Place 1/4 c. flour and coconut in two seperate bowls. Hold shrimp by the tail and dredge in flour, shaking off excess. Dip in egg/beer batter, allow to drip off. Roll shrimp in coconut and place on baking sheet lined with wax paper. Refridgerate fo about 30 mins. Meanwhile heat your oil to 350 degrees in deep fryer or use a big dutch oven with heat proof thermometer. Fry shrimp in small batches. Cook, turning once, for 2 or 3 mins. until golden brown. Do not overcook or shrimp will be rubbery. Remove with tongs and allow to drain on paper towels. Serve warm with dipping sauce.
Pina Cola Dipping Sauce
1 8oz. pkg. of cream cheese,softened
2 tlbs. sugar
6 tlbs. pina colada mix
2 tlbs. light rum
DIRECTIONS:
Combine all ingredients, and whip together. Chill at least 1 hr. before serving.
1 egg
1/2 c. flour
2/3 c. beer
1 1/2 tsp. baking powder
1/4 c. all purpose flour
2 c. coconut
24 shrimp
3 c. oil for frying
DIRECTIONS:
In med. bowl, combine egg, 1/2 c. flour, beer and baking powder. Place 1/4 c. flour and coconut in two seperate bowls. Hold shrimp by the tail and dredge in flour, shaking off excess. Dip in egg/beer batter, allow to drip off. Roll shrimp in coconut and place on baking sheet lined with wax paper. Refridgerate fo about 30 mins. Meanwhile heat your oil to 350 degrees in deep fryer or use a big dutch oven with heat proof thermometer. Fry shrimp in small batches. Cook, turning once, for 2 or 3 mins. until golden brown. Do not overcook or shrimp will be rubbery. Remove with tongs and allow to drain on paper towels. Serve warm with dipping sauce.
Pina Cola Dipping Sauce
1 8oz. pkg. of cream cheese,softened
2 tlbs. sugar
6 tlbs. pina colada mix
2 tlbs. light rum
DIRECTIONS:
Combine all ingredients, and whip together. Chill at least 1 hr. before serving.
chubbyalaskagriz
New member
ooo- I like that name "voodoo", mama!
Oh I've had that at PF Chang's it's AWESOME!
Here is a coconut side dish that I like
Green beans with Coconut
•
• 1/2 cup finely grated unsweetened coconut* (1 1/2 oz)
• 1/3 cup water
• 1 lb green beans, trimmed
• 3 tablespoons vegetable oil
• 2 teaspoons black mustard seeds*
• 1 (1 1/2-inch) dried hot red chile, seeded and crumbled
• 1 Turkish bay leaf or 1/2 California
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
Preparation
Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
Cook beans in a 6-quart heavy pot of boiling salted water uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.
Green beans with Coconut
•
• 1/2 cup finely grated unsweetened coconut* (1 1/2 oz)
• 1/3 cup water
• 1 lb green beans, trimmed
• 3 tablespoons vegetable oil
• 2 teaspoons black mustard seeds*
• 1 (1 1/2-inch) dried hot red chile, seeded and crumbled
• 1 Turkish bay leaf or 1/2 California
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
Preparation
Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
Cook beans in a 6-quart heavy pot of boiling salted water uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.
chubbyalaskagriz
New member
That is the most unusual green bean preparations I've ever seen, jfain... and I bet it's delicious!
scubalaydee
New member
Coconut can be included in basically any dish you wish this is an acquired taste, coconut juice or grated coconut in the can does not have the same original flavor as a fresh coconut.
using freshly grated coconut place in a towel and squeeze the juice out then place in a pot with chicken breasts cut up in cubes, with rice, tomatoes, garlic, parsley onions, celery, scallions, butter, black pepper and a touch of soy sauce for color simmer until cooked using a low fire.
using freshly grated coconut place in a towel and squeeze the juice out then place in a pot with chicken breasts cut up in cubes, with rice, tomatoes, garlic, parsley onions, celery, scallions, butter, black pepper and a touch of soy sauce for color simmer until cooked using a low fire.