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Coconut recipes

Posted by on Sep. 12, 2012 at 11:19 PM
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Thai Yellow Curry With Chicken & Potatoes
>>3 T. vegetable oil
>>10 chicken thighs, cut in chunks
>>1 large onion, chopped
>>1 4 oz. can Yellow Curry Paste
>>1 tsp. curry powder
>>1 13 oz. can Coconut milk
>>1 C. chicken stock
>>3 medium sized potatoes, peeled and cut in small chunks
>>2 T. fish sauce
>>2 T. fresh lime juice
>>1 T. palm sugar (you can substitute brown)
>>In a wok or large saucepan, heat oil over medium high heat. Add chicken pieces and cook for 6-8 minutes, or until starting to turn golden.
>>Add onion and cook for another 2-3 minutes.
>>Add curry paste and curry powder and mash curry paste to soften, then stir to coat the chicken and cook for 2 minutes.
>>Stir in coconut milk and stock. Bring to a gentle boil. Add potato chunks and simmer for about 20 minutes or until chicken and potatoes are tender. Stir occasionally.
>>Stir in fish sauce, lime juice and sugar.

by on Sep. 12, 2012 at 11:19 PM
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by on Sep. 12, 2012 at 11:19 PM

Brownies with Coconut Frosting

Total Time: 1 hr. 
5 min 
Prep 30 min
Inactive 5 min 
Cook 30 min 
Yield: 9 large or 16 mini brownies 
Level: Easy 


Cooking spray 
2 ounces unsweetened baking chocolate 
1/3 cup solid vegetable shortening, such as Crisco 
2 large eggs 
1 cup sugar 
2/3 cup all-purpose flour 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
1 cup chopped pecans 
1 teaspoon vanilla extract 
Coconut Frosting, recipe follows 

Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8-by-8-by-2-inch pan. 
Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture. 
Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract. 
Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold. Spread with Coconut Frosting. 

Coconut Frosting: 
1 cup evaporated milk 
1 cup sugar 
4 egg yolks 
1/2 cup butter (1 stick) 
10 ounces fresh or frozen grated coconut, thawed 
1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped 
1 teaspoon vanilla extract 
Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups. 

by on Sep. 12, 2012 at 11:20 PM

>Thai Green Curry Shrimp
>>You may substitute broccoli & add water chestnuts
>>(Similar to coral & jade.) or whatever looks good in
>>the market.
>>1 large bunch of asparagus
>>1/2 fresh red chile, seeds removed
>>1 T. veg. oil
>>1 T. sesame oil
>>1 lb. large shrimp, raw, peeled
>>1-14 oz. can lite coconut milk
>>For the curry paste:
>>2 stalks lemongrass
>>4 green onions
>>4 cloves garlic, peeled
>>3/4 tsp. minced ginger
>>1 handfull fresh coriander, chopped
>>1 tsp. coriander seeds
>>8 fresh kaffir lime leaves
>>3 T. soy sauce
>>1 T. fish sauce
>>To make the curry paste:
>>Trim the lemongrass stalks, peel back and discard the outer leaves and cut into 1" pieces. Trim the green onions. Set aside a few sprigs of the coriander and whiz the rest in a food processor with the lemongrass stalks, green onions, garlic, ginger, coriander seeds and lime leaves until everything is finely chopped. (The smell will be amazing!) Pour in the soy sauce and the fish sauce and blend again until you have a smooth paste.
>>To make the curry:
>>Snap the woody ends off the asparagus and discard them. Finely slice them length ways with a knife. 
>>Finely chop the red chile and put to one side.
>>Place a frying pan over high heat and when it's really hot, add the vegetable and the sesame oils, swirl them around and then carefully drop in the shrimp.
>>Add the asparagus and your green curry paste and stir-fry for about 1 minute. 
>>Pour in the coconut milk. 
>>Give it a good stir and bring just to a boil, stirring to blend.
>>Do NOT overcook.
>>If you are using smaller shrimp you may want to remove them, as soon
>>as they are done, and add back at the end.

by on Sep. 12, 2012 at 11:20 PM

Anzac Biscuits (Cookies) - Australia

125g(4 oz) butter
2 tablespoons golden syrup (Corn Syrup will be OK)
1 teaspoon baking Soda
1 tablespoon hot water
1/2 cup Shredded coconut
1/2 cup Sugar
1 cup rolled oats
3/4 cup plain flour

Melt butter and golden syrup in a saucepan large enough to mix all the ingredients. Cool slightly. Dissolve baking soda in water and add to the saucepan with coconut, sugar, rolled oats and flour. Mix well. Place rounded teaspoonfuls of mixture on a greased oven tray, allowing room for spreading. Bake at 350 for 15 minutes or until golden. Makes 24

by on Sep. 12, 2012 at 11:20 PM

Coconut Bonbons
(Taste of Home)

2-2/3 cups flaked coconut, chopped
2/3 cup confectioners' sugar
1/2 cup sweetened condensed milk
1/4 cup finely chopped almonds, toasted
2 tablespoons butter, softened
1/2 teaspoon pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 tablespoon shortening
Colored sprinkles/cookie decorations, or coarse sugar, optional

In a small bowl, combine the coconut, confectioners' sugar, milk, almonds,
butter and vanilla.
Cover and refrigerate for at least 2 hours.
Roll into 1-in. balls; place on waxed paper-lined pans.
Refrigerate for at least 1 hour.
In a microwave bowl, melt chocolate chips and shortening; stir until smooth.
Dip balls in chocolate; allow excess to drip off.
Return to waxed paper-lined pans.
Sprinkle with sprinkles/cookie decorations, or coarse sugar if desired.
Refrigerate until firm.

by on Sep. 12, 2012 at 11:21 PM

Date Nut Cake With Coconut Frosting
>1-3/4 C. all-purpose flour 
>1 C. sugar 
>1/4 tsp salt 
>1 C. chopped pitted dates 
>1 T. solid shortening 
>1 tsp baking soda 
>1 tsp vanilla extract 
>1 egg, lightly beaten 
>1 C. chopped walnuts 
>2 T. unsalted butter 
>6 T. light-brown sugar 
>3 T. heavy cream 
>1 cup shredded coconut
>1. Cake: Heat oven to 350 degrees F. Coat two 5-3/4 x 3 x 2-1/8-inch mini loaf pans with nonstick cooking spray. 
>2. In a large bowl, whisk flour, sugar and salt. Set aside. 
>3. Bring 1 cup water to a boil in a small saucepan over medium-high heat. Add dates, shortening, baking soda and vanilla. Stir until shortening is melted. Remove from heat; stir into dry ingredients. Add egg and beat with a wooden spoon until all ingredients are combined. Stir in walnuts.

>4. Divide between prepared loaf pans. Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool in pan on rack for 10 minutes. Turn out onto rack; cool completely.

>5. Frosting: Heat broiler. In a small saucepan, melt butter and sugar. Stir in cream and coconut. Spread frosting equally over the two loaves.
>Broil for 1 to 1-1/2 minutes until lightly browned.
>Let loaves cool completely. 

by on Sep. 12, 2012 at 11:21 PM

Coconut Cake

1 package butter/yellow cake mix
1 1/2 cup milk
1/2 cup granulated sugar
2 cups flaked coconut
8 ounce container whipped topping

Prepare the cake as directed in a 13 x 9 inch pan. Cool 15 minutes then poke holes in the cake with a fork. Meanwhile combine the milk, sugar and 1/2 cup of the coconut in a pan. Bring to a boil, reduce heat and simmer for 1 minute. Spoon this mixture over the warm cake. Cool. When cool fold 1/2 cup of the coconut into the whipped topping. Spread over the cake evenly. Sprinkle with the remaining coconut. Chill overnight or all day if made in the morning. Store any leftovers in the refrigerator.
by on Sep. 12, 2012 at 11:22 PM

German Chocolate Cupcakes
1 package (18-1/4 ounces) German chocolate cake mix 
1 cup water 
3 eggs 
1/2 cup canola oil 
3 tablespoons chopped pecans 
3 tablespoons flaked coconut 
3 tablespoons brown sugar
In a large bowl, combine the cake mix, water, eggs and oil. Beat on 
low speed for 30 seconds. Beat on medium for 2 minutes. 

Fill paper-lined muffin cups three-fourths full. Combine the pecans, 
coconut and brown sugar; sprinkle over batter. Bake at 400� for 
15-20 minutes or until a toothpick inserted near the center comes 
out clean. Cool for 10 minutes before removing from pans to wire 
racks to cool completely. Yield: about 2 dozen. 

Nutrition Facts: 1 serving (1 each) equals 156 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 146 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein. 

by on Sep. 12, 2012 at 11:22 PM

Rocky Road Ice Cream Special 

Delicious! Yummy! To DIE for! What more can I say.


  • 1 (2 liter/ 1/2 gallon) tub chocolate ice cream
  • 250 grams (1/2 lb.) chopped marshmallow
  • 1/2 cup toasted chopped nuts
  • 1/2 cup shredded coconut
  • 1/2 cup white chocolate bits
  • 1/2 cup glace' cherries, chopped


Remove ice cream from tub and place in large bowl. Add remaining ingredients and mix so all combined. Freeze overnight. Serve in cones.

by on Sep. 12, 2012 at 11:23 PM

Santa's Whisker's cookies-NorthPole

Makes 60 •  From the kitchen of Meagan


3/4 cup Margarine 
2 cups Flour 
3/4 cup Sugar 
1 tablespoon Milk 
1 teaspoon Vanilla 
3/4 cup finely chopped candied red or green cherries 
1/3 cup finely chopped pecans 
3/4 cup coconut


Beat margirine with an elictric mixer on medium to high speed for 30 seconds. Add about half the flour, the sugar, milk, and vanilla. Beat till thourouly combined. Stir in remaining flour. Stir in cherries and pecans. Shape into 8-inch rolls. Roll in cocunut. Wrap in wax paper; chill 2- 24 hours. Cut into 1/4-inch slices. Place on an un-greased cookie sheet. Bake in a 375 degree oven 10-12 minutes or until the edges are golden. Cool cookieson a wire rack. Makes about 60.

by on Sep. 12, 2012 at 11:23 PM

Topsy-Turvy German Chocolate Cake


Bottom filling/or top coating when you flip it topsy-turvy
1 1/4 cups of water
1/4 cup (1/2 stick) of butter
1/2 cup of brown sugar (Light or dark.)
1 cup of flaked coconut
2 cups of cut-up full size marshmallows--Please NOT those rubbery minis!
1 cup of chopped nuts: pecans or walnuts.

1 bar, 4 ounces of German sweet chocolate
1/2 C. water
1-1/2 C. of sugar
1/2 tsp salt
1/2 C. of butter softened
1-1/2 tsp vanilla
2-1/2 C. of all purpose flour
1 tsp of baking SODA.  (NOT baking powder.)
1 cup dairy sour cream
3 large eggs


Preheat oven to 350 degrees (325 for glass pans).
In small saucepan, heat water and butter until the butter melts.
Pour into ungreased 13 x 9 pan.  Stir in brown sugar and coconut, 
sprinkle marshmallows and nuts over top.  Set aside.
Over low heat, melt chocolate with the 1/2 cup of water in a double boiler.
Combine remaining cake ingredients & add melted chocolate.
Beat 3 minutes on medium speed.
Carefully spoon batter over coconut mallow nut  mixture. 
Place pan on a foil lined cookie sheet and bake in oven for 40-50 minutes.
Invert on serving tray.

Twelve 3' x 3" square servings.

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