Posts Tagged by coconut
|December 2, 2016||Filled under Main Dishes|
Butternut Squash and Coconut Soup with Shrimp
Whole Foods has done it again! Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp. For a shortcut, look for peeled and cubed butternut squash in the produce or frozen foods section. Serve over rice or noodles, if you like.
- 2 teaspoons canola oil
- 1 small yellow onion, chopped
- 1 clove garlic, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon red curry paste, more to taste
- 2 teaspoons light brown sugar
- 1/2 teaspoon fine sea salt
- 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups
- 2 cups low-sodium gluten-free chicken broth
- 1 (14-ounce) can coconut milk
- 1 pound medium shrimp, peeled and deveined
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded coconut, toasted (optional)
- Lime wedges
Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.
Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.
|September 13, 2016||Filled under Cakes|
Coconut Joy Cheesecake Bars
Kraft Foods shares this fabulous twist on a popular candy bar, but in cheesecake form.
Run to your kitchens right now!
Coconut Joy Cheesecake Bars
Prep Time: 20 min.
Total Time: 6 hr.
1/4 cup PLANTERS Sliced Almonds, toasted
Can you imagine anything more delicious?
Source: Kraft Foods and Blogs Release
|October 1, 2015||Filled under Breads, Halloween, Thanksgiving|
Nothing screams Autumn more than pumpkin, but what do pumpkin and coconut scream when they get together? The combination of these two amazing flavors result in cool twist on pumpkin bread – and the secret ingredient – pudding mix- helps keep everything super moist. We’ve had this recipe in rotation at our house for several years and originally came from a wonderful friend at the office. The ladies I work with are phenomenal cooks and bakers, and they’re always more than happy to share their recipes.
This quick and easy bread is nothing more than mixing the wet and dry ingredients separately and then bringing everyone together in a big, happy bowl. This recipe make three loaves of bread, but can easily be doubled for freezing or gifting. You can also make mini-loaves (cut the cooking time in half) very easily.
The secret ingredient! Shhh…you won’t tell, will you?
So moist and yummy! I think you could make this all year round. It could be tropical, right? Maybe add a little crushed pineapple to the batter – Pina Colada Pumpkin Bread?
Coconut Pumpkin Bread
Yields 3 loaves.
2 cups canned pumpkin
2 cups sugar
1-1/4 cups canola oil
3 cups all-purpose flour
2 packages (3.4 ounces each) instant coconut pudding mix
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon ground nutmeg
3 quarter cup chopped pecans
1/2 cup shredded coconut
In a large bowl, beat the eggs and pumpkin until smooth. Add sugar and oil, and mix well.
Combine the flour, pudding mixes, cinnamon, baking soda and nutmeg. Add to the pumpkin mixture.
Stir in nuts. Transfer to three greased 8 inch x 4 inch x 2 inch loaf pans. Bake at 350 degrees Fahrenheit for 60 to 65 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan and to wire racks to cool completely.
|September 2, 2014||Filled under Candy, Reviews/Giveaways|
September 2 is World Coconut Day. That just makes me happy because I’m a super coconut fan! Did you know that coconuts are often mistaken as a fruit or a nut (because of its name); however, it’s neither of those. Coconuts are actually seeds. Yes, you can plant a coconut husk and watch it grow! But I hope you have patience! It takes about 7 years before you’ll start seeing any coconuts.
When Anastasia Confections asked me to try their Classic Original Coconut Patties, how could I say no? So glad I didn’t, because they’re AMAZING! Take one bite of their world famous Classic Original Coconut Patties, and you will see why they are one of the most popular items they sell. These treats first began as a Florida tradition, and have grown to become a nationwide delight. Each patty is made up of a smooth, shredded coconut texture that is then dipped in a rich dark chocolate coating, making a perfect combination for coconut candy lovers. All of Anastasia Confections Coconut Patties are also certified Kosher Candy (Kosher Dairy).
The 12 oz. box I received contained nine individually wrapped Coconut Patties (there were nine for about 6 seconds, anyway!) These make great gifts and yummy surprises for lunch boxes. I’d like to say that I shared these with my whole family, but in all honesty, my daughter and I ate them all. Don’t tell my husband!
I”ve seen these at places all over Florida while traveling over the years and just can’t believe all the missed opportunities to try these! There are so many flavors, too – Key Lime, Pina Colada, Almond, Orande, Mango, and the newest addition – Rum. (Don’t even get me started on the 59+ flavors of Sat Water Taffy they make!) Anastasia Confections is a family-owned and operated business based in Orlando, FL, and take great pride in ensuring quality in everything they make. Featured on NBC’s TODAY Show and in Parade magazine, Anastasia Confection’s Coconut Patties are sold throughout Florida and by several major retailers across the United States, Canada and the Caribbean. You can get also these Coconut Patties and all of their other delicious candies online at Anastasia Confections.
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.
Want even more coconut for World Coconut Day? Try these super simple, No Bake Coconut Chocolate Balls!
Prep Time: 30 minutes Cool Time: 1 hour Ingredients ↪7 oz (200 grams)- dried unsweetened coconut (finely shredded) ↪1 can (14 oz / 396 grams) of sweetened condensed milk 6 oz ↪(180 grams) dark chocolate For rolling: dried unsweetened coconut, chocolate…
|June 7, 2014||Filled under Cakes|
My sister and brother went to college at LSU, pretty much like everyone in our family has for generations. What was cool was they went to LSU with Shaquille O’Neal. In fact, he dated one of my sister’s roommates and often brought his giant, stinky size 23 feet (along with the rest of him) into her dorm room. But that’s not even the highlight of their LSU experiences. I think my sister may have been in her sophomore year when her friend Cheryl shared this family recipe for Coconut Pound Cake. And that, my friends, is the best thing that came out of LSU during those years (except for their degrees, of course.) I’m pretty sure some of us cried the first time we tried it. Do you do the happy dance when something tastes so yummy you can’t stand it? It was like that and so much better.
We’ve made this cake dozens and dozens of times over the past 25 years or so. And when I say “we,” I mean my mother, my sister and my dad. I didn’t make them nearly as frequently as they did, but I sure have tons of experience eating them! These days, the Coconut Pound Cake aficionado in the family is my 15 year old nephew. I don’t know what it is, but he’s got a magic touch and some epic baker’s intuition that can churn out some of the most beautiful and delicious Coconut Pound Cakes we’ve ever had.
For Mother’s Day, I decided that I wanted have a Coconut Pound Cake. I didn’t want to trust this task to my hubby, who doesn’t bake. He would have done it, but had so many questions that I would have taken over anyway. No, this was something I was going have to do myself.
I marched into the kitchen and pulled out all the ingredients.
It such an old recipe that all of the ingredients are almost always on hand. On the right is some of my Homemade Vanilla Extract. If you haven’t tried this yet, you really should give it a go. It couldn’t be easier.
Step number one, after sifting the dry ingredients together, so I guess it’s really step number 2…cream the butter and sugar.
So far so good. Next I added the eggs, extracts, dry ingredients and milk. I always make a bit of a mess when I bake, but so did Julia Child, and I’m ok with that.
Everything looks right so far. The batter was finished, so I poured it into a tube pan. I’m trying to be super fancy and anticipate what pictures will look like later, so I’m using this lovely, antique fluted Bundt pan. Don’t you love it?
Hold on there, grasshopper. Only when the cake was finished did I realize why I had never seen a fancy pants Coconut Pound Cake. The sucker won’t come out of the pan after it’s baked. So…Lesson #1.
I should have stuck to the tried-and-true straight-sided tube pan.
Into the oven my beautiful batter goes. I’m absolutely going to tell you that it already tastes delicious, but don’t ask me why I know that. I will deny any knowledge of licking the bowl to anyone who inquires.
While the cake baked, I made the coconut glaze that will be drizzled over the top.
I pulled the cake out when it got to this color. You can let it go a little longer if you like it darker, but we tend to lean toward the less fully baked side of the spectrum. You know what I mean…when it’s done, but barely! (Brownies are good like that, too.) I’m so tempted to pick a piece off the top to taste.
I let the cake cool for about 10 minutes, then started poking holes all over the top so the coconut glaze could seep way down into it. In my head, this made complete sense.
OK. I have to put on the brakes again. I’m such a goofball. I wasn’t supposed to poke the holes in the top. I should have inverted the cake from the pan onto a cake plate, then poked the holes. After all, the recipe does say to brush the glaze on the sides. Good grief. Follow the directions, Tracy. (Little did I realize at this point that the cake wasn’t gonna come out anyway…see Lesson #1.)
In the end, it still tasted amazing. As for the photos, it was nothing that a some whipped cream and strategically placed strawberries couldn’t hide! (That’ll be our little secret.)
Cheryl’s Coconut Pound Cake
2 sticks butter (softened)
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract (pure is best if you can find it)
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 cup sugar
1/4 cup water
1 teaspoon coconut extract
Sift the dry ingredients together and set aside. In a large mixing bowl, blend together the butter, shortening and sugar. (A hand mixer works just as well as a Kitchen Aid.) When light and fluffy, add the eggs one at time, beating 1 minute after each egg is added. Add the vanilla and coconut extracts. Mix in half of the dry ingredient mixture, then half of the milk. Add the remaining dry ingredients, then the rest of the milk.
Pour into a greased straight-edged tube pan.
Bake at 325 degrees for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, mix the sugar and water for the glaze together in a small saucepan and bring to a boil. Boil for 2 minutes then remove from the heat. Cool slightly, then add the coconut extract. (This glaze can be doubled to make it a little more moist and decadent!)
After allowing the cake to cool for about 10 minutes, invert it onto a cake plate. Poke holes in the cake with an ice pick or skewer. Pour the glaze over the cake and brush onto the sides.
Serve with berries and whipped cream, your favorite vanilla ice cream or chocolate syrup. Try a little pineapple ice cream topping for a tropical treat! It’s also fabulous just plain, and wonderful with coffee in the morning.
This is a great cake to make ahead as it freezes and travels very well.