Cooking Challenge: Coconut
inskydiamonds
Posts: 2,519 Member
Welcome to the thirty-third round of the cooking challenge! This week's ingredient comes to us from knkmfp, the winner of the zucchini cooking challenge.
This week's challenge is COCONUT. You are welcome to use ANY part of the coconut in your recipe.
These are the rules for the challenge:
1. You don't need to have created the recipe from scratch, but you DO need to make it.
2. Voting will be put up for the challenge and the winner of the challenge will pick the next ingredient to be used.
3. Pictures are encouraged but not required. If you want to post a picture upload it on a website like photobucket.com or tinypic.com . If there's any questions about how to do that, don't be shy to ask me.
4. You do need to post the recipe you used so other people can try it too, if they so please.
5. If you used a recipe from another source give credit to the original creator!
6. Your recipe can be a breakfast, lunch, dinner, snack, or dessert! Anything!
Fill out the following form to play:
NAME OF RECIPE:
INGREDIENTS:
DIRECTIONS:
CALORIES PER SERVING:
HOW MANY IT SERVES:
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):
Voting for this challenge will begin next Saturday June 4th at 5PM Pacific Standard Time.
This week's challenge is COCONUT. You are welcome to use ANY part of the coconut in your recipe.
These are the rules for the challenge:
1. You don't need to have created the recipe from scratch, but you DO need to make it.
2. Voting will be put up for the challenge and the winner of the challenge will pick the next ingredient to be used.
3. Pictures are encouraged but not required. If you want to post a picture upload it on a website like photobucket.com or tinypic.com . If there's any questions about how to do that, don't be shy to ask me.
4. You do need to post the recipe you used so other people can try it too, if they so please.
5. If you used a recipe from another source give credit to the original creator!
6. Your recipe can be a breakfast, lunch, dinner, snack, or dessert! Anything!
Fill out the following form to play:
NAME OF RECIPE:
INGREDIENTS:
DIRECTIONS:
CALORIES PER SERVING:
HOW MANY IT SERVES:
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):
Voting for this challenge will begin next Saturday June 4th at 5PM Pacific Standard Time.
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Replies
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I'd like to join your cooking challenge, is this an open group? I'm going to start looking up my recipe and will post this week...I think I have a good one...not sure how healthy it will be tho!!!0
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sounds like a fun way to get through the week. Is this an open group? If so add me.
I could give a coconut recipe, but I can not make one that I would eat. I am allergic to coconut, but my hubby loves it.0 -
sounds like a fun way to get through the week. Is this an open group? If so add me.
I could give a coconut recipe, but I can not make one that I would eat. I am allergic to coconut, but my hubby loves it.
Anyone can participate
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I'd like to join your cooking challenge, is this an open group? I'm going to start looking up my recipe and will post this week...I think I have a good one...not sure how healthy it will be tho!!!
Of course! Anyone can participate 0 -
Bump! This will be great for trying out some new paleo recipes! I'm back!0
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Bump for later0
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bump!!0
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Where do i put the recipe???0
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Colorado Haupia
My recipe is what i call Colorado Haupia! Haupia is a Hawaiian dessert that is a Jello like custard. It is delicious and low in calories. After i went to Hawaii i was craving this dessert, but buying decent coconut mik in Colorado, where i live, is impossible. So i substitited other kinds of milks and some coconut extract. Try it, it is easy, fun and delicious!!!
Ingredients:
1 cup Almond Milk Original
1 cup Vanilla Soy Milk
5 Tbsp Cornstarch
1/4 cup Sugar
4 tsp Coconut Extract
1/8 tsp Salt
Ditections:
Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the milk to make a smooth paste. Stir in the remaining milk, and coconut extract, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 10 minutes (varies with altitude and such). Pour into a 9x13 inch baking dish; refrigerate until cold.
51 calories per serving 1 gram of fat.
Makes about 9 servings
Even though it looks like a Jello it is super creamy like a pudding.
Sorry no pic.0 -
Share all your great coconut recipes 0
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Spicy Coconut Shrimp Stew
Ingredients:
1 lbs peeled and deveined large shrimp
1-2 teaspoon salt
2 tablespoons oil
1 large red bell pepper, sliced into thin strips
4 scallions, thinly sliced (white and green parts kept separate)
1/2 cup chopped cilantro, divided
4 large garlic cloves, minced
1/4-1/2 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can petite diced tomatoes, drained
1 (13 1/2-14 ounce) can coconut milk
2 tablespoons lime juice
4 cups cooked jasmine rice (1 – 11/2 cups dry)
Directions:
Heat oil over medium-high heat. Add peppers; cook, stirring, until almost tender, 4 minutes.
Add scallion whites, 1/4-cup cilantro, garlic, salt, and pepper flakes. Continue to cook, stirring, until fragrant, 30-60 seconds.
Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.
300 calories per serving, 43 carbs and 7 grams of fat.0 -
Ooh, this IS a challenge. Must ponder. I haven't cooked with coconut in ages.0
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I made this at Christmas and it was a huge hit with the kids...the lime glaze is divine...it's also a good way to use up some bananas
http://www.myrecipes.com/recipe/coconut-banana-bread-with-lime-glaze-10000001654705/
Banana Bread with Lime Glaze:
1 loaf, 16 servings (serving size: 1 slice)
Ingredients
2 cups all-purpose flour (about 9 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Jean Patterson, Cooking Light
SEPTEMBER 2007
Amount per serving
Calories: 193
Calories from fat: 21%
Fat: 4.6g
Saturated fat: 2.8g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 0.3g
Protein: 2.9g
Carbohydrate: 35g
Fiber: 1.1g
Cholesterol: 35mg
Iron: 1mg
Sodium: 179mg
Calcium: 15mg0 -
Colorado Haupia
My recipe is what i call Colorado Haupia! Haupia is a Hawaiian dessert that is a Jello like custard. It is delicious and low in calories. After i went to Hawaii i was craving this dessert, but buying decent coconut mik in Colorado, where i live, is impossible. So i substitited other kinds of milks and some coconut extract. Try it, it is easy, fun and delicious!!!
Ingredients:
1 cup Almond Milk Original
1 cup Vanilla Soy Milk
5 Tbsp Cornstarch
1/4 cup Sugar
4 tsp Coconut Extract
1/8 tsp Salt
Ditections:
Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the milk to make a smooth paste. Stir in the remaining milk, and coconut extract, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 10 minutes (varies with altitude and such). Pour into a 9x13 inch baking dish; refrigerate until cold.
51 calories per serving 1 gram of fat.
Makes about 9 servings
Even though it looks like a Jello it is super creamy like a pudding.
Sorry no pic.
sounds awesome! i'm gonna try it. looooove coconut and you can't beat 51 cals!0 -
Ginger Chicken and Coconut Soup - The Soup Bible
Serves 4-6
3 c coconut milk
2 c chicken stock
4 lemongrass stalks, bruised and chopped
1 inch piece ginger root, finely sliced
10 black peppercorns, crushed (I recommend fresh, use a small and medium sauce pan and crush in between)
10 kaffir lime leaves, torn (optional, when I made this recipe I could not find and was delicious)
2 1/2 cups skinless, boneless chicken cut into thin strips
1 1/2 cup white mushrooms, if large cut in half or quarters
1/2 cup baby corn cobs
4 T lime juice, fresh!!!
3 T fish sauce (I used soy sauce)
*Bring coconut milk and chicken stock to a boil in a saucepan. Add lemongrass, ginger, peppercorns and half the kaffir lime leaves (if using). Lower heat and let simmer for 10 minutes.
*Strain the stock into a clean pan. Return to the heat, add chicken, white mushrooms, and baby corn. Simmer for 5 to 7 minutes or until chicken is cooked through. (you could certainly use leftover cooked chicken and just heat until warmed)
*Stir in the lime juice, fish (or soy) sauce to taste, add rest of lime leaves (if using). Serve hot- some garnishing options-red chilies, scallions, cilantro
Calories per serving (6-1 cupish servings) 339 cals. This can deffinitly be brought down by using lite coconut milk instead.
I made this in culinary school for one of my restaurants and it was a big hit, also great to have during the hot humid summer! trying to find my pictures from school, otherwise, sorry no pic!0 -
bump0
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Ginger Chicken and Coconut Soup - The Soup Bible
Serves 4-6
3 c coconut milk
2 c chicken stock
4 lemongrass stalks, bruised and chopped
1 inch piece ginger root, finely sliced
10 black peppercorns, crushed (I recommend fresh, use a small and medium sauce pan and crush in between)
10 kaffir lime leaves, torn (optional, when I made this recipe I could not find and was delicious)
2 1/2 cups skinless, boneless chicken cut into thin strips
1 1/2 cup white mushrooms, if large cut in half or quarters
1/2 cup baby corn cobs
4 T lime juice, fresh!!!
3 T fish sauce (I used soy sauce)
*Bring coconut milk and chicken stock to a boil in a saucepan. Add lemongrass, ginger, peppercorns and half the kaffir lime leaves (if using). Lower heat and let simmer for 10 minutes.
*Strain the stock into a clean pan. Return to the heat, add chicken, white mushrooms, and baby corn. Simmer for 5 to 7 minutes or until chicken is cooked through. (you could certainly use leftover cooked chicken and just heat until warmed)
*Stir in the lime juice, fish (or soy) sauce to taste, add rest of lime leaves (if using). Serve hot- some garnishing options-red chilies, scallions, cilantro
Calories per serving (6-1 cupish servings) 339 cals. This can deffinitly be brought down by using lite coconut milk instead.
I made this in culinary school for one of my restaurants and it was a big hit, also great to have during the hot humid summer! trying to find my pictures from school, otherwise, sorry no pic!
Ooh this is a recipe for Tom Kha Gai- my fave thai soup.
EVERYONE shhould try this- it is soooo delish
) 0 -
Here's mine- I made this recently and it's yummy. Waaaaaay healthier than deep fried shrimp.
Baked Thai coconut shrimp.
Serves 4 people @ 6 large prawns/shrimps per person (24 shrimp in total)
196 cals per portion (6 Large shrimp)
Ingredients:
-24 large peeled raw shrimp, devained and butterflied (Tails can be left on for ease of coating)
-1/2 cup (approx 50g) dried flaked coconut (dessicated coconut) unsweetened.
- 2 eggs, beaten.
- 1/2 tsp cayenne pepper.
- 1 tsp garlic salt
-1 tsp onion powder
- 1 tsp white sugar
- 1/2 cup (approx 50g) japanese panko breadcrumbs.*
* to make this gluten free use plain or sesame flavoured rice crackers ground into coarse breadcrumbs in a food processor.
Method:
-Preheat oven to 220 degrees celcius/ 425 degrees farenheit. Prepare a baking sheet by covering it in non stick parchment (greasproof paper).
- In a bowl, mix the breadcrumbs, garlic salt, cayenne pepper, onion powder & sugar- set aside.
- beat the eggs in a bowl, set aside.
- In a third bowl, place the shredded dry coconut.
- Holding the shrimp by their tails, dip first into the beaten egg, then in the panko mix to lightly coat, then dip back in the egg, and finally roll in the coconut. Lay the shrimp on its side on your prepared baking sheet. Depending on the size and number of shrimp you're making, you may need to use one more egg. Tip: Since they are going to be baked, avoid over-coating, or your shrimp will be flat on one side.
- Bake in the hot oven for 15 minutes until the coconut is light golden colour. Turn shrimp halfway through.
- Serve with lime wedges for squeezing, and your favourite dipping sauce, I reccomend thai sweet chilli sauce or vietnamese nuoc cham (a chilli & vinegar dipping sauce).0 -
5CUP Salad (otherwise known as "GUNK" in our family! )
In large bowl mix 1cup of each:
mandarin oranges ...in own juice or water packed...well drained
crushed pineapple ...in own juice or water packed ...well drained
coconut flakes
mini Marshmallows
sour cream...we use daisy fat free
Put in Refrig. and chill
Serve COLD and ENJOY!
Sometimes add chopped walnuts and or cherries...(not figured in values below)
Values figured using packed in own juice fruits, will be less if packed in H2O
Per 1/2 cup serve :
111 calories
24 carbs
8 protein
0 cholesterol
240 sodium
4 sat fat
A family favorite in the summer!0 -
BUMP0
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i recently went veg, so i can't eat marshmallows, but i am going to vote for this!!! my grandma makes an excellent marshmallow cake with cocount, so i understand how amazing this must be
i wonder if i could omit the marshmallows and just use marshmallow fluff, which has no animals in it5CUP Salad (otherwise known as "GUNK" in our family! )
In large bowl mix 1cup of each:
mandarin oranges ...in own juice or water packed...well drained
crushed pineapple ...in own juice or water packed ...well drained
coconut flakes
mini Marshmallows
sour cream...we use daisy fat free
Put in Refrig. and chill
Serve COLD and ENJOY!
Sometimes add chopped walnuts and or cherries...(not figured in values below)
Values figured using packed in own juice fruits, will be less if packed in H2O
Per 1/2 cup serve :
111 calories
24 carbs
8 protein
0 cholesterol
240 sodium
4 sat fat
A family favorite in the summer!0 -
I'm so excited that I have a recipe to share!
It's a recipe I found on simplyrecipes.com that I LOVE LOVE LOVE to make all year round. Serves 8 sides or small bowls.
Brazillian fish stew, (Moqueca)
METHOD
1 Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.
2 If you are planning on serving the soup with rice, start the rice. Prepare as directed on package.
3 Back to the soup. In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.
3 Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.
4 Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.
Garnish with cilantro. Serve with rice or with crusty bread.0 -
loathesome 219400_2828_thumb
Joined May 2009
Posts: 1,706
Thu 06/02/11 09:37 PM
i recently went veg, so i can't eat marshmallows, but i am going to vote for this!!! my grandma makes an excellent marshmallow cake with cocount, so i understand how amazing this must be
i wonder if i could omit the marshmallows and just use marshmallow fluff, which has no animals in it
QUOTE:
5CUP Salad (otherwise known as "GUNK" in our family! )
In large bowl mix 1cup of each:
mandarin oranges ...in own juice or water packed...well drained
crushed pineapple ...in own juice or water packed ...well drained
coconut flakes
mini Marshmallows
sour cream...we use daisy fat free
Put in Refrig. and chill
Serve COLD and ENJOY!
Sometimes add chopped walnuts and or cherries...(not figured in values below)
Values figured using packed in own juice fruits, will be less if packed in H2O
Per 1/2 cup serve :
111 calories
24 carbs
8 protein
0 cholesterol
240 sodium
4 sat fat
A family favorite in the summer!
i wonder if i could omit the marshmallows and just use marshmallow fluff, which has no animals in it
Can you do angel food cake? I think needs something to absorb moisture and flavors. Can Tofu do that?0 -
Okay i know i'm side tracking ,but what is it with vegs and marshmellows? are they made with egg whites , is that it???0
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bummer.. missed it this week!!
It's now time to vote for the best coconut dish: http://www.scribbld.com/customview.cgi?user=whiskey&styleid=27146
Voting closes Wednesday at 5PM PST.0 -
I am making my coconut dish today. I know I missed the challenge, but I'm posting anyway.
Source: http://delightfultastebuds.wordpress.com/2011/05/04/oven-fried-curried-chicken-fingers/
Oven Fried Curried Chicken Fingers
Ingredients:
2 lbs boneless skinless chicken breasts- cut into long strips
1 Tbsp curry powder
1 tsp salt
1 tsp black pepper
1/4 cup coconut milk
A dash of chili powder (or more if you like spicy)
1 cup or as much as you need shredded coconut flakes
Directions:
1. Marinate the chicken breast strips with salt, pepper, curry powder, chili powder and coconut milk for 2 hours or overnight
2. Pre heat oven to 350°F
3. Mix in the shredded coconut flakes to the marinated chicken. No need to roll them one by one if you can just mix all of them together with spoon
4. Place on the baking sheet, lined with foil- trust me it’ll save you hassle of cleaning the baking sheet later on!
5. Bake for about 15 minutes
6. Change the oven setting to broil, turn up the temperature to 400F – broil for about 5-7 minutes on each side. Keep an eye on this! The coconut flakes will turn from golden to charred brown in a second if you are not careful enough. Watch it like a hawk!
7. Remove from heat and serve with your favorite condiments!
Making it tonight and will let you all know how it turns out. Thanks for the recipes, everyone! I am loving coconut this season. Adding coconut flour to my smoothies, made some coconut flour pancakes a few weeks ago, and used coconut milk to make a pretty yummy Curried Millet Stew a few weeks ago. Coconut's the best!0 -
^ thats a nice looking recipe meagalayne.
Bet its good with spicy peanut dip) 0 -
Make sure you vote!0
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Vote by tomorrow for the best coconut dish!0
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Marshmallows are made with gelatin which is made from animal bones, etc.0
This discussion has been closed.
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