I need a recipe for some strange ingredients?

Question

I just bought some jackfruit and sugar cane because they looked interesting but i don't know what to do with them, I also have some shredded coconut and cream of coconut, again, don't know what to do with them,

individually, what can i make with these ingredients? I hope you guys can help me out!

Answer 1

Don't fret, ma'am. Here are some Recipes that'll have you use up all of those ingredients!


Jackfruit Salad (Serves 4)
6 cups fresh jackfruit
Juice of one lime
1 cup sweetened shredded coconut
¾ cup golden raisins
16 ounces sour cream
¾ to 1 cup toasted walnuts – optional

In a large mixing bowl, combine jackfruit, limejuice, coconut, raisins and sour cream.
If, after combining all ingredients, you feel mixture needs more of one above item, slowly add according to your taste. Add and mix in toasted walnuts just before serving.

NOTE: Place walnuts on a cookie sheet, single layer, and toast 8 to 10 minutes in a preheated 300-degree oven. Turn walnuts over after 4 or 5 minutes.

Jackfruit Casserole (serves 4)
2 eggs
1 cup mayonnaise
1 can cream of mushroom soup
1 cup grated cheddar cheese
1 tsp minced onion
2 cups green jackfruit flesh (cooked)
Preheat oven to 450°F. In a medium bowl, beat eggs. Blend in mayonnaise and cream of mushroom soup. Stir in cheese, minced onion and jackfruit. Turn into a 2 quart casserole. Bake for 45 minutes.

Jackfruit Patties (serves 8)
4 cups green Jackfruit flesh (uncooked) 4 cups heavy cream
2 eggs
3 cups flour
1/4 cup scallions, chopped
1/4 cup onions, chopped. 1 tsp sugar
1 tsp salt
Mix jackfruit and whipping cream. Beat eggs. Gradually beat in flour. Mix in sugar, salt scallions and onions. Stir in jackfruit mixture. Mix well. Shape into patties. Fry in hot oil, browning on each side.

Jackfruit Compote on the Light Side
4 cups jackfruit arils diced in quarters or eights
½ cup water
1 cup sugar
1 full tsp finely diced ginger
1 tsp lemon juice
1 tsp lemon zest
1 tsp cloves
1 cinnamon stick
Place the sugar and water in pot over medium heat to melt the sugar. Add all the other ingredients in the order shown. Cook until the jackfruit is soft, about ten minutes.


Shrimp on Sugarcane with Rum Glaze

2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers
24 jumbo or extra-large shrimp, peeled and deveined
1/2 cup firmly packed brown sugar
8 tablespoons butter, cut into 1-inch cubes
1/2 cup dark rum, (recommended: Mount Gay Rum)
3 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper, or more to taste
Pinch kosher salt, or more to taste

Trim off the ends of the sugarcane and cut them into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane.

Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. Set aside a small amount of the glaze to be used for dipping the cooked shrimp. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature.

Preheat the grill to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side.


Coconut Macaroons

Ingredients:
1/2 cup shredded coconut
2 teaspoons cornstarch
1/8 teaspoon salt
3 large egg whites
1 cup sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 275 degrees. Line 2 baking sheets with parchment paper. Combine coconut, cornstarch and salt in a medium bowl and toss to mix. In a large bowl, beat the egg whites until stiff but not dry. Fold in the sugar and vanilla extract. Gradually fold in the coconut mixture. Drop the dough by spoonfuls 1 1/2" apart onto the prepared baking sheets. Bake for 28-30 minutes, until lightly colored. Transfer to wire racks to cool.


Coco Loco
(Makes 4 servings)

1 can Coco Lopez® Cream of Coconut [Use equivalent of your own fresh cream of coconut]
8 ounces Grenadine
8 ounces Tequila
8 ounces Vodka
8 ounces Gin
8 ounces Rum (150 proof )

In blender, mix ingredients with crushed ice.


Luscious Coconut Cream
(Makes about 2½ cups)

1 (20-ounce) can juice-pack pineapple chunks, drained,
reserving juice
4 teaspoons cornstarch
2/3 cup Coco Lopez® Cream of Coconut
1 teaspoon vanilla extract
1 cup (½-pint) Borden® or Meadow Gold® Whipping cream,
whipped

In medium saucepan, combine reserved pineapple juice and cornstarch; stir in cream of coconut. Over medium heat, cook and stir until slightly thickened; stir in vanilla. Cool to room temperature. Fold in whipped cream; chill. Serve with pineapple chunks and other fruit as an appetizer, dessert or salad. Refrigerate leftovers.

MICROWAVE: In 1-quart glass measure with handle, dissolve cornstarch in pineapple juice; stir in cream of coconut. Heat on 100% power (high) 3 to 4 minutes or until thick and bubbly, stirring twice. Proceed as above.


Coconut Orange Ham Glaze
(Makes about ¾ cup enough to glaze a 10 to 12-pound ham)

½ cup Coco Lopez® Cream of Coconut
1/3 cup frozen orange juice concentrate, thawed

In small saucepan, combine ingredients; bring to a boil. Reduce heat; simmer 5 minutes. Use to glaze ham during last hour of baking. Refrigerate leftovers.

MICROWAVE: In 2-cup glass measure with handle, combine ingredients. Heat on 100% power (high) 3 to 4 minutes or until thick and bubbly, stirring twice. Proceed as above.

Bon Appetit

Answer 2

I can't help you out much with the jackfruit, except I know it's a specialty of India and their cooking. I had an Indian friend in college and she had hers in a can if I remember correctly. She boiled in and put it in curry sauce. The sugar cane I know only to chew on, you just peel it down and bite off bits to chew until you have all the sweet taste out. My parents used to get it for us kids when I was smaller and we lived in Mississippi. A stick as long as my hand would keep you happy all day and part of the next.
The cream of coconut makes most excellent coconut pudding. There are recipes all over the web to make coconut pudding from scratch. I usually pour the cream of coconut and 2 cups of milk into a saucepan and mix them together. Then you heat it up to nearly boiling. While it's heating, mix 4 or 5 Tablespoons of cornstarch into 1/4 cup cold milk. When the milk in the pan is near boiling, whisk in the cornstarch. It will thicken as the milk comes to a boil. I then add the sugar or subsitute after it cooks, unless your cream of coconut is already sweet. If it is, you may not need more sugar. If it isn't, add it to your taste. Pour it all into a bowl and chill. If you like, you could throw in some of the coconut shreds you have already, for another boost of flavor.
If you prefer, you can also pour the pudding into a graham cracker crust pie shell, and then chill it to firm up. I do this for the kids sometimes. After it's cold, top it off with some Dream or Cool Whip topping. For a really nice touch, toast some of the coconut shreds in the oven until they lightly brown, and add that onto the topping. It makes some of the best coconut cream pie going.
You can spread the pudding between cake layers as well, and even make a coconut cake. When I want to add it for a cake, I mix in enough milk to the coconut milk to make it just slightly thicker than the milk was. I then subsitute the milk in my recipes for the milk. I freeze whatever I don't use for the next time, or make smoothies for the kids with it.
Hope this gives you some ideas to start out with. Sorry, I don't know any more about the jackfruit- but if you search for Indian recipes on recipesource.com you might find something there.

Answer 3

For the jackfruit and the sugarcane, you can mix a few cocktails. 1 part tequila + 2 parts fruit juice + ice. I don't think you should mix the jackfruit and the sugarcane into one drink though.

For the cream of coconut, you can buy some rice and mangoes and make a thai-style rice dessert.

Dunno what to do with shredded coconuts. You might be able to use them on your thai dessert, but I don't think it will improve the taste.

Edit: here's the recipe for the thai-style dessert.

Rinse rice
Boil water (when cooking rice, the water level should be higher than the rice by at least 1/3 of a middle finger for 1 cup of rice; add more water if you want the rice stickier; you can practice this before you boil the water)
Add rice, stir briefly
Reduce heat to low simmer, cover
Cook 20-25 min (or until water is completely absorbed by rice)

Combine cream of coconut, sugar (to taste), salt (to taste)
Boil 3 minutes, stir frequently, remove from heat
Pour into cooked rice, stir well

Cover top of rice directly with wax or aluminum foil (directly means that the wax or foil must be touching the rice)
Rest the rice for 30 min at room temp
Peel mangoes, cut in slices or squares
Scoop rice onto serving platter and decorate with mango
You can also mix the mango into the rice for a more even taste

The dessert should come out wet but not runny, if I remember correctly. I haven't done this in 2 years.

Answer 4

Hi pokerlash,

I'd take the shredded coconut-all of it
mix with cream of coconut stir in 1 cup to 4 cups Barcadi Rum, Captain Morgan whatever type rum you use-(depending on how strong you like your drinks taste as you go blend with some ice,
Serve sugar cane sticks which you can add chunks fresh pineapple, jackfruit (nuke until soft not mushy), a cherry, extra cubes
(Peel or scrap with sharp knife & cut sugar cane into sticks-this to stir your drinks-you know how some people chew there straws works same principle only you'll use fresh sugar cane-sweet & can eat the whole stick). If coconuts still in shell pound nail in the 3 black spots-drain coconut milk(this looks like clear liquid, then turn on side hit hard with hammer until they break into halves hopefully & serve drinks in the coconut ( wasn't she if you bought fresh coconuts) Make it a Hawiian night-LQQK for recipes at http://www.worldrecipes.com Have a good day! :0)

Answer 5

Jackfruit Salad :
4cups fresh jackfruit sliced or chopped.
Juice of one lime
1/4 cup shredded coconut
1/2cup golden raisins
1tbsp low fat cream
1 cup toasted walnuts ( optional )
chat masala (available at indian stores)& salt to taste.

In a large mixing bowl, combine jackfruit, limejuice, coconut, raisins and low fat cream. After combining all ingredients, toss in chat masala & salt according to your taste. Add and mix in toasted walnuts just before serving. Yummy Jackfruit salad is done.

NOTE: Place walnuts on a cookie sheet, single layer, and toast for 5 minutes.

Answer 6

You can slice the jack fruit and add some sweet potato (yams) and boil them up together with some sultanas and then make a sauce for them with the shredded coconut and coconut cream It is delicious. I only had it last week a Filipino friend made it for me it is a traditional recipe

Answer 7

Try www.recipezaar.com. I just had a quick look and there are currently 3 recipes for Jackfruit. Good luck :-)