The post COCONUT RICE appeared first on Florida Girl Cooks.
]]>So onto the food… I tried something like this at one of our work pot lucks in January and was left with the strong addiction for more. Our school’s P.E. coach shared his recipe with me and this is the result! Lime, coconut milk, and cinnamon…sounds like a trio made in heaven! This coconut rice sure to impress your family or those at your next pot luck!
Coconut Lime Rice
Ingredients
1 cup basmati rice
1 teaspoon butter
1/4 cup flaked coconut
1 cup coconut milk
1/2 cup chicken broth
Himalayan salt, to taste
1 lime, zested and juiced
ground black pepper, to taste
Prepare
1. Cook Jasmine rice in a rice cooker with a dash of flour de del and 1 tbsp of olive oil.
2. Place rice in a large dutch oven or pot and stir rice and coconut flakes for 3 to 4 minutes.
3. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest.
4. Bring to a low boil, then cover and reduce heat to low.
5. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes.
6. Fluff with fork and season with pepper, drizzle with additional lime juice if desired.
- 1 cup basmati rice
- 1 teaspoon butter
- 1/4 cup flaked coconut
- 1 cup coconut milk
- 1/2 cup chicken broth
- Himalayan salt, to taste
- 1 lime, zested and juiced
- ground black pepper, to taste
- Cook Jasmine rice in a rice cooker with a dash of flour de del and 1 tbsp of olive oil.
- Place rice in a large dutch oven or pot and stir rice and coconut flakes for 3 to 4 minutes.
- Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest.
- Bring to a low boil, then cover and reduce heat to low.
- Cook for 20 minutes. Remove from heat and keep covered for 5 minutes.
- Fluff with fork and season with pepper, drizzle with additional lime juice if desired.
The post COCONUT RICE appeared first on Florida Girl Cooks.
]]>The post COCONUT POPSICLES appeared first on Florida Girl Cooks.
]]>Coconut Popsicles
Ingredients
1 cup heavy cream
1/4 cup plus tbsp confectioner’s sugar
1 can (14 oz) coconut milk
1/2 cup sweetened shredded coconut
1/3 cup (14 oz) whole milk
Prepare
1. In a chilled bowl, combine the crem and sugar.
2. Using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes.
3. Gradually increase the speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes.
4. In a blender, combine the coconut milk and shredded coconut.
5. Process until the mixture is mostly smooth.
6. Transfer to a 4-cup measure with a pour spout.
7. Stir in the milk.
8. Gently whisk in the whipped cream.
9. If using conventional ice pop molds, divide the mixture among the molds.
10. Cover and freeze until solid, at least 4 hours or up to 3 days.
11. If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 12 hours.
12. Unmold the popsicles and enjoy!
The post COCONUT POPSICLES appeared first on Florida Girl Cooks.
]]>The post COCONUT SHRIMP WITH PINEAPPLE-CILANTRO DIP appeared first on Florida Girl Cooks.
]]>
I made this Coconut shrimp with pineapple-cilantro dip last night for my mother-in-law and sister-in-law. They loved it! I ended dinner on a sweet and coco-nutty note with homemade coconut popsicles that I made. Stay tuned for the recipe in my next blog post.
Coconut Shrimp with Pineapple-Cilantro Dip
Ingredients
1/3 cup shredded unsweetened coconut, toasted
3/4 cup panko
Salt and pepper
1/4 cup whole wheat flour
3 egg whites
1 teaspoon coconut extract
12 large shrimp, peeled and deveined, tails left on
8 ounces fresh pineapple, cut into chunks
1 teaspoon chili garlic sauce
1/4 cup cilantro leaves
Prepare
1. Toast then chop the coconut, add to breadcrumbs, then season with salt and pepper; prepare dipping sauce.
2. Preheat the oven to 450°.
3. Using a food processor, finely chop the coconut; transfer to a shallow bowl.
4. Stir in the panko and season with salt and pepper.
5. Place the flour in another shallow bowl.
6. In a medium bowl, whisk the egg whites until foamy, then stir in the coconut extract.
7. Working in 3 batches, coat the shrimp in the flour, shaking off any excess.
8. Dip in the egg white mixture to coat completely, then toss in the coconut-panko mixture.
9. Place on a wire rack set on a baking sheet.
10. Bake until golden and the shrimp are cooked through, 8 to 10 minutes.
11. Meanwhile, using the food processor, pulse the pineapple, chili garlic sauce and cilantro until coarsely chopped; season with salt and pepper.
12. Serve the shrimp with the pineapple-cilantro dip.
- 1/3 cup shredded unsweetened coconut, toasted
- 3/4 cup panko
- Salt and pepper
- 1/4 cup whole wheat flour
- 3 egg whites
- 1 teaspoon coconut extract
- 12 large shrimp, peeled and deveined, tails left on
- 8 ounces fresh pineapple, cut into chunks
- 1 teaspoon chili garlic sauce
- 1/4 cup cilantro leaves
- Preheat the oven to 450 degrees.
- Toast then chop the coconut, add to breadcrumbs, then season with salt and pepper; prepare dipping sauce.
- Using a food processor, finely chop the coconut; transfer to a shallow bowl.
- Stir in the panko and season with salt and pepper.
- Place the flour in another shallow bowl.
- In a medium bowl, whisk the egg whites until foamy, then stir in the coconut extract.
- Working in 3 batches, coat the shrimp in the flour, shaking off any excess.
- Dip in the egg white mixture to coat completely, then toss in the coconut-panko mixture.
- Place on a wire rack set on a baking sheet.
- Bake until golden and the shrimp are cooked through, 8 to 10 minutes.
- Meanwhile, using the food processor, pulse the pineapple, chili garlic sauce and cilantro until coarsely chopped; season with salt and pepper.
- Serve the shrimp with the pineapple-cilantro dip.
The post COCONUT SHRIMP WITH PINEAPPLE-CILANTRO DIP appeared first on Florida Girl Cooks.
]]>