May 19th, 2008 by alice
Tags: Cabbage, Coconut, Spiced
INGREDIENTS
- 8ounces cold pre cookedcabbage
- 2ouncesbutter
- 1teaspooncumin seeds
- 4dried red chilies
- 1mediumonion, sliced
- 1carrot, grated
- 2tablespoonsdesiccated coconut
- 1/2teaspoonsalt
- 1tablespoonlemon juice
DIRECTIONS
- Melt the butter in a pan and fry the cumin seeds and red chillies for 30 seconds.
- Add the onion and fry for 3 minutes.
- Add the cabbage, carrot, and the coconut.
- Stir till the contents of the pan are heated through.
- add the salt and lemon juice.
- Serve with any meat curry.
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May 3rd, 2008 by alice
Tags: Coconut, Dessert, Diet, Raw, Walnut
INGREDIENTS
- 3cupswalnuts(raw, and soaked overnight)
- 2cupscoconut(raw)
- 1/2cupcarob powder(raw)
- 150mlagave syrup(raw)
DIRECTIONS
- Chop Walnuts in a food processor.
- Add remaining ingredients, mixing well.
- Scoop into a baking pan and let set. (You might be able to form them into balls,try if you like.).
- Serve!
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April 9th, 2008 by alice
Tags: Asian, Coconut, Milk, Shrimp
INGREDIENTS
- 1 1/2teaspoonscanola oil
- 1shallot, finely sliced
- 1smalljalapeno, seeded and finely chopped
- 1 1/2teaspoonslime zest
- 3/4cupunsweetened coconut milk
- 1/2teaspoonsugar
- salt
- 1 1/2lbsmedium shrimp, shelled and deveined
- 2tablespoonsfresh cilantro, finely chopped
- 1/4cupunsalted dry roasted peanuts, finely chopped
DIRECTIONS
- In a large skillet, heat the canola oil.When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute.
- Stir in the jalapeno and lime zest, then pour in the coconut milk.Add the sugar and season generously with salt and bring to a simmer.
- Add the shrimp and cook. stirring frequently, until opaque, about 5 minutes.Stir in the chopped cilantro.
- Spoon the shrimp and the sauce over steamed rice.Sprinkle with the peanuts and serve.
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April 4th, 2008 by alice
Tags: Coconut, Cream, Easy, Pie, Super
INGREDIENTS
- 1 (9 inch) bakedpie crusts(although the non baked graham cracker crust can be used too!)
- 1 (5 ounce)packagevanilla instant pudding mixor instant coconut cream pudding mix
- 1 1/2cups coldmilk
- 1 1/2cupsflaked coconut
- 1 (8 ounce)containerCool Whip, thawed
DIRECTIONS
- In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
- Fold in 4 oz (1/2) of the Cool-Whip.
- Fold in 1 cup of coconut.
- Spread mix into bottom of pie crust.
- Spread remaining Cool-Whip on top.
- Sprinkle with left-over coconut.
- Serve cooled (about one hour in the fridge).
- Keep refrigerated.
- Enjoy!
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March 25th, 2008 by alice
Tags: Coconut, Macaroons
INGREDIENTS
- 1 (18 1/4 ounce)packagewhite cake mix
- 2 1/4cupssweetened flaked coconut
- 1/2cupbutter, softened
- 2eggs
- 18 rawalmonds, optional but recommended (optional)
DIRECTIONS
- Mix the first four ingredients on low speed for 1 1/2 minutes.
- Stop and scrape bowl down, and mix again on low for another minute.Dough will be thick.
- Put a scoop on greased baking sheet, press down with the back of a spoon, and place one almond on top in the middle.
- Bake for 10-12 minutes, or until the edges are slightly brown.
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