Coconut Recipes

Coconut Cream Angel Pie Recipe

Servings: 8 servings
Preparation Time: 50-60 minutes

INGREDIENTS 

• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 egg yolks, lightly beaten
• 1/2 cup flaked coconut
• 1 tablespoon butter
• 1-1/2 teaspoons vanilla extract
• 1 pastry shell (9 inches), baked

MERINGUE

3 egg whites

1/4 teaspoon cream of tartar 

1/4 teaspoon vanilla extract 

6 tablespoons sugar 

1/4 cup flaked coconut

Directions

In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.

In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

http://www.tasteofhome.com/recipes/coconut-cream-angel-pie#ixzz3LFNyE1fP

Carrot Coconut Muffins

Servings: 12 Muffins
Preparation Time: 20 minutes

INGREDIENTS

• 1/4 cup coconut oil
• 1/2 cup sucanat
• 1/3 cup organic sugar
• 2 eggs
• 1 cup sour cream
• 1 cup shredded carrots
• 1/2 cup shredded coconut
• 1 1/2 cup freshly milled whole grain flour
• 1 1/4 teaspoon baking soda
• 1 1/2 teaspoons cinnamon

Directions

Preheat oven to 375 degrees ºF.

Cream coconut oil, sucanat, and sugar well. Add eggs and sour cream. Blend in carrots and coconut.

Combine flour, baking soda, and cinnamon. Stir in until just moistened. Fill 12 muffin papers in a pan.

Bake in preheated oven for 20-25 minutes. 

http://www.freecoconutrecipes.com/index.cfm/2014/11/28/carrot-coconut-muffins

Baked Coconut Shrimps

Servings: 12 Muffins
Preparation Time: 20 minutes

INGREDIENTS

• 1/2 cup flaked unsweetened coconut

• 6 tablespoons plain panko breadcrumbs

• 3 tablespoons all-purpose flour

• 2 large egg whites

• 1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry

• Salt and freshly ground black pepper

Dipping Sauce:

Nonstick cooking spray

1 teaspoon curry powder

Pinch crushed red pepper flakes

1 tablespoon honey

2 teaspoons rice vinegar

1 orange, zested and juiced

Directions

To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.

To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.

Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.

http://www.foodnetwork.com/recipes/bobby-deen/baked-coconut-shrimp-recipe.html?oc=linkback