Good recpies with coconuts.?

Question

I have 1 coconut, and want THE BEST recipie you can give me. 10 points to best answer!

Answer 1

well, it depends on the age of the coconut. A nice young green coconut, you knock a hole in it and pour in rum until it can't hold any more. Cork it and fridge it for a day, then drink!

But if you have only one, it's probably a mature brown coconut. Knock a hole in it (a hammer and screwdriver will do the trick), pour out the milk and save, then hammer the coconut until it breaks into pieces. Eat the pieces just as they are. mmmmmmmmm

Answer 2

Mmmm, Coconut is awesome. If you have any extra left over from the recipe, crush a little and add it to a mild Green Curry with some coconut milk. With stirfried chicken it's delicious. Very individual tasting.

Answer 3

FRESH COCOUNT CREAM PIE

Ingredients

2 c milk
1 sugar
1 ds salt
1 grated fresh coconut
4 egg yolks
3 tb cornstarch
3 tb water
1 tb butter or margarine
1 ts vanilla
1 (9-in.) baked pastry shell

----------------------------MERINGUE----------------------------------
4 egg whites (or more)
1/4 ts cream of tartar
1 sugar

Instructions

Combine milk, 1/2 cup sugar, salt and 1/4 cup grated coconut in medium
saucepan. Cook until mixture is very hot. Beat egg yolks, then blend
in cornstarch and water. Add egg yolk mixture to milk mixture. Cook,
stirring, until thickened, about 1 minute. Add butter and vanilla.
Cool filling and pour into pastry shell. To make meringue, beat egg
whites with cream of tartar until soft peaks form. Gradually add 1
tablespoon sugar for each egg white used and continue beating until
stiff peaks form. Swirl meringue over filling, making sure it is
sealed to edge of pie shell. Sprinkle with grated coconut. Bake at
400F until golden brown, about 10 minutes. Cool completely. Makes 6
to 8 servings


Kelaguen Chicken

Great wrapped in tortillas or served with crackers

INGREDIENTS:
1 tablespoon salt
1 (3 pound) whole chicken, cut into pieces
1/2 cup lemon juice
1 cup grated fresh coconut
1 hot chile pepper, minced

--------------------------------------------------------------------------------

DIRECTIONS:
Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
Bone, and finely chop cooked chicken pieces.
In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.

Answer 4

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasion menus.

Answer 5

Coconut-Crusted Shrimp


Mango salsa and fresh cilantro brighten the dense flavor of crunchy, coconut-crusted shrimp.

INGREDIENTS
Sauce:
1 cup finely chopped mango
2 Tbsp. Asian fish sauce (nam pla)
1 Tbsp. fresh lime juice
2 Tbsp. brown sugar
1 tsp. chopped jalapeño
1 Tbsp. finely chopped red onion
1 tsp. minced garlic
1/4 cup chopped fresh cilantro, plus additional for garnish

Shrimp:
1 pound large shrimp, peeled and deveined
1 tsp. kosher salt, plus additional
2 cups unsweetened coconut flakes
2 Tbsp. all-purpose flour
2 large egg whites, lightly whisked
Vegetable oil, for frying

To make sauce: In a medium bowl, combine mango, fish sauce, lime juice, brown sugar, jalapeño, onion, garlic and cilantro. Stir until sugar is dissolved; set aside.

To prepare shrimp: Rinse and pat dry; sprinkle with salt. In a small bowl, mix together coconut and flour; spread onto a large plate. Dip each shrimp into egg whites, then roll in the flour mixture to coat thoroughly.

In a 9-inch frying pan over high heat, add about 1 inch oil. When oil is sizzling, carefully add 2 or 3 shrimp at a time and cook until coconut is golden brown, 1 1/2 to 2 minutes per side. Remove shrimp with a slotted spoon and transfer to a plate lined with a paper towel. Sprinkle shrimp with additional salt while still hot. Serve warm with mango sauce; garnish with cilantro.


Thai Chicken Coconut Curry Soup

Not your average chicken soup, this Thai-inspired take gets spiced up with fresh garlic, ginger, green curry, coriander, cumin, cilantro, shallots and jalapeños, if you please.

INGREDIENTS
4 cups chicken stock
5 cloves garlic, peeled and cut into large chunks
2 inches fresh ginger, peeled and cut into large chunks
1 Tbsp. Thai green curry paste
2 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1/2 tsp. whole black peppercorns
3/4 cup loosely packed cilantro leaves and stems, plus additional 1/2 cup chopped for garnish
1 cup unsweetened coconut milk
3/4 cup thinly sliced shallots
1 cup sliced mushrooms
1 (4- to 6-ounce) boneless chicken breast, cut into 1/4-inch strips
2 Tbsp. Asian fish sauce (nam pla)
2 Tbsp. fresh lime juice
2 tsp. brown sugar
1 jalapeño, sliced into rings (optional)
1 small tomato, seeded and diced, for garnish
1/2 cup freshly shaved coconut or unsweetened coconut flakes, toasted, for garnish

In a large heavy-bottom pot over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil; reduce heat and simmer 30 minutes. Strain broth over a bowl through a fine-mesh sieve; discard solids. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5 to 7 minutes.

In a small bowl, combine fish sauce, lime juice, brown sugar and jalapeño, if desired; stir until sugar is dissolved, then add mixture to soup. Garnish with tomato, coconut shavings and cilantro; serve hot.

Scallion-Soy-Glazed Salmon with Crispy Garlic Coconut

Risotto made with creamy coconut milk is the perfect match for this salmon.


INGREDIENTS
Coconut:
1 Tbsp. olive oil
1/4 cup unsweetened coconut flakes
1 Tbsp. minced garlic
Kosher salt

Salmon:
1 tsp. sesame oil
2 Tbsp. olive oil, plus additional for grill
1/4 cup soy sauce
1 Tbsp. honey
1 clove garlic, minced
2 tsp. minced ginger
1 Tbsp. rice vinegar
1 cup chopped fresh scallions, green part only
4 (5- to 6-ounce) skinless salmon fillets

To prepare crispy garlic coconut: In a small sauté pan over medium heat, place olive oil and coconut. Cook, stirring carefully, until coconut is golden, 2 to 4 minutes. Add garlic and continue cooking 30 seconds to 1 minute. Remove from heat and season mixture to taste with salt; set aside.

To prepare salmon: In a medium bowl, combine sesame oil, olive oil, soy sauce, honey, garlic, ginger, vinegar and half of chopped scallions. Place salmon fillets in a shallow baking dish and pour half the soy sauce mixture over them. Refrigerate 30 minutes, turning once.

Meanwhile, in a small saucepan, heat remaining half of soy sauce mixture and reduce to a syrupy glaze, 2 to 3 minutes; remove from heat and set aside.

Heat grill to medium-high. Remove salmon from marinade and pat dry. Brush salmon with additional olive oil and grill 3 minutes; turn and brush with reserved glaze. Continue grilling until just opaque, 3 to 5 minutes. Transfer salmon to a platter and brush with any additional glaze. Garnish with remaining scallions and serve with creamy coconut risotto.

Edna Lewis's Famous Coconut Lane Cake
INGREDIENTS
Cake:
16 Tbsp. (2 sticks) butter, room temperature, plus extra for pans
3 1/2 cups cake flour, plus extra for pans
1 Tbsp. baking powder
1/4 tsp. salt
1 cup milk, room temperature
1 tsp. vanilla extract
2 cups sugar
8 large egg whites, room temperature

Frosting:
12 large egg yolks
1 1/2 cups sugar
12 Tbsp. (1 1/2 sticks) unsalted butter, melted
1 1/2 cups finely chopped pecans
1 1/2 cups finely chopped raisins
1 1/2 cups unsweetened coconut flakes
1 1/2 tsp. vanilla extract
1/2 cup bourbon

To make cake: Preheat oven to 325°F. Butter and flour three 9-inch cake pans; line bottoms with parchment paper. In a small bowl, sift together flour, baking powder and salt; set aside. In another small bowl, mix together milk and vanilla; set aside.

In the bowl of an electric mixer on medium speed, cream butter and sugar until light and fluffy. Reduce speed and add the flour and milk mixtures in 2 or 3 batches, beginning and ending with flour.

In a separate bowl, beat egg whites until soft peaks form. Stir 1/3 of egg whites into batter. Fold in remaining egg whites until just incorporated. Pour batter into the prepared pans and bake until cakes are springy and edges slightly pull away from sides of pans, 20 to 25 minutes. Remove from oven and let cool on wire racks 10 minutes. Loosen sides with a knife and invert cakes onto racks; remove parchment paper and cool completely before frosting.

To make frosting: In a medium saucepan over medium heat, whisk egg yolks and sugar together until sugar dissolves. Add melted butter, stirring constantly until thick enough to coat the back of a spoon, 1 to 3 minutes; do not let mixture simmer or boil. Add pecans, raisins and coconut; cook 1 minute. Remove from heat and add vanilla and bourbon; cool to room temperature before using. Spread 3/4 cup frosting between each layer of cake; use the rest for the sides and top.


Grilled Trout with Spicy Tamarind Sauce
Ingredients
Sauce:
1 Tbs (15mL) peanut oil
1 small onion, diced
1/8 tsp (1g) crushed dried chiles (or more to taste)
1 large clove garlic, finely chopped
2 oz (60g) (by weight) tamarind purée
1 can coconut milk
1 Tbs (15g) Thai red curry paste
3 1/2 Tbs (55mL) fish sauce
3 Tbs (45mL) soy sauce
1 Kaffir lime leaf or 1 tsp (1g) cilantro, finely chopped
1 Tbs (10g) brown sugar
2 Tbs (30mL) fresh lime juice
2 tsp (1g) mint, finely chopped

Other Ingredients (per portion):
6 medium golden trout, dressed
Fine dice of bell pepper (assorted colors) for garnish
Mint or cilantro sprigs for garnish
Directions
In a non-reactive saucepan, heat peanut oil over a moderate flame. Add onion, chiles, and garlic. Sauté until golden.
Add remaining ingredients up to and including sugar. Simmer for 30–40 minutes, stirring occasionally, until mixture lightly coats a spoon.
Strain through a fine mesh. Stir in lime juice and mint. Season with salt and pepper.
Open trout up so that it lies flat. Season with salt and pepper on both sides. Sear on a well-oiled grill, skin side down, then turn and finish cooking. Cut halves of trout apart into two fillets.
To serve, ladle sauce onto serving plates and arrange trout fillets on top of sauce. Garnish with bell pepper dice and mint or cilantro sprigs.