Tag Archives: coconut

12 days of Christmas Cookies: Almond Coconut Drops

12 days of Christmas Cookies: Day 10

Here we are, heading into the homestretch of this cookie marathon. Let me state, for the record, that I have hit the figurative “Cookie Wall”, where I’m not sure I can bear to face another recipe and another load of cookies to make. I just thank goodness that Tara’s coworkers have taken on the task of eating a fair majority of the items I have baked thus far.

Which comes to what I believe to be a new law – Let’s call it “Kate’s Law of Christmas Cookie Baking”. This law states that “Unless one is a professional baker, one should make no more than five different cookie recipes for any Holiday season.”

Meanwhile, to answer a question posed to me by the ever lovely Tara – These are not macaroons, for a variety of reasons. The primary reason is that macaroons need egg whites, which this recipe lacks.

  • 2 2/3 cup shredded coconut
  • 2 Tablespoons corn starch
  • 1/2 cup sweetened condensed milk
  • 2 teaspoons almond extract (Amaretto will also work)
  • 1/2 cup slivered almonds

Preheat yoru oven to 325 degrees F.

In a medium bowl, combine the coconut and the corn starch. Stir in the condensed milk and the almond extract and mix well. Lastly, mix in the slivered almonds.

Drop the coconut dough, one teaspoon at a time, onto a parchment paper-lined cookie sheet, spreading the drops at least one inch apart from one another.

Place the cookie sheet into the oven and bake for 15 minutes. Remove and allow the cookies to cool on the baking sheet.

Makes 2 dozen cookies, give or take

Technorati Tags: Recipes, Cookies, Holiday Cookies, Coconut Drops


Supermarket Finds: Coconut Soda (Coco Rico)

One of my favorite supermarkets to frequent is Uwajimaya, a specialty supermarket that specializes in imported food from various regions of Asia. This is the type of market where I am just as likely to find dried shrimp eggs as a can of Campbells soup. It’s there I can find all manner of products unfamiliar and untried.

It’s there that I picked up this can of Coco Rico, a Puerto Rican coconut soda. It’s your typical soda made with cane and corn sugar as well as coconut extract. Never one to be fearful of the unknown, I picked up the can and brought it home.

Aroma: I could easily smell the sweetness of the drink. So much so, that it overwhelmed the subtle aroma of the coconut.

Taste: A very sweetened club soda, with the taste of coconut milk. The end result of this is that if one likes the taste of coconut milk (an admittedly acquired taste), then there is a chance of liking this soda. If one does not like the taste of coconut milk, then the chances of liking this soda are slim.

Having grown up on the overly sweetened yet subtlety savory colas and Dr. Peppers, I find this soda lacking. In my opinion, it’s an unremarkable soda. In looking over the internet, I find that some like this soda, while others feel that this soda is not what it used to be.

Despite my disappointment in this soda, I am not jaded. I am looking forward to my next trip to Uwajimaya and the unknown bounty that awaits.

Technorati Tags: Coconut Soda, Food Review


Coconut Lime Bars

We currently have two guests in our home, Shelly’s daughters aged 16 and 14. While neither are what one would call “picky eaters”, they both know what they like and are somewhat suspicious of what they don’t.

Which is one of the reasons for me sticking to desserts when it comes to researching lime recipes – While I might be able to get them at least poke at a Pork Salad with Chilli Toasted Peanuts and Lime, my odds of pleasing their palates with a pastry bar or two are much better. What can I say, I’m an old softie. And lazy, as I am leaving it up to their mother to feed them vegetables.

I am finding that key lime filling is actually one of the easier items to get right, and it’s a fairly large target to hit. Getting the crust right is a much smaller target to hit. I’ll leave it up to you to see if the crust in this recipe is any good.

  • 1 cup sweetened shredded coconut
  • 1 1/2 cup All-Purpose Flour
  • 1/2 cup powdered sugar
  • 10 tablespoons chilled butter, unsalted and cut into pieces
  • 2 14 oz. cans sweetened condensed milk
  • 6 eggs yolk, from large eggs
  • 1 cup key-lime juice
  • 4 teaspoons key-lime zest

Pre-Heat oven to 350 degrees F.

Spread coconut on a baking sheet and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes. Remove from oven and set aside.

In a medium mixing bowl, combine flour and sugar. Add half the coconut to the mixture. Cut in butter until mixture resembles a coarse meal roughly pea-sized. Pat mixture into a 9-by- 13 inch pan and bake for 20 minutes. Remove from oven and allow to cool.

In a different mixing bowl, beat together egg yolks and condensed milk. Whisk until thick. Slowly add in lime juice and zest.

Pour onto crust, sprinkle with remaining coconut, and bake for 7 minutes.
Cool completely, then chill until ready to serve.

Serves 12

Technorati Tags: recipes, lime, coconut lime bar


Coconut Cream Pie

pie

I really enjoyed making this pie for some reason. Although I am having problems making a solid crust that holds, the taste of this pie in wonderful. The coconut milk makes a great deal of difference.If youw wish to see the original recipe, it comes from the May & June 2004 issue of Cook’s Illustrated. Have fun!

Crust

  • 6 ounces animal crackers
  • 2 Tablespoons unsweetened shredded coconut
  • 1 Tablespoon sugar
  • 4 Tablespoons unsalted butter, melted and cooled

Filing

  • 1 can (14 ounces) coconut milk
  • 1 cup whole milk
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup plus 1 Tablespoon sugar
  • 3/8 teaspoon salt
  • 5 Egg yolks
  • 1/4 cup cornstarch
  • 2 Tablespoons unsalted butter, cut into two pieces
  • 1 teaspoon vanilla extract

Whipped Cream and Grnish

  • 1 1/2 cups heavy cold cream
  • 2 Tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon unsweeteded shredded coconut, toasted in small dry skillet until golden brown

1. For the crust:Adjust oven rack to lower middle position and heat oven to 325 degrees. In a food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; the process until powdery, about 5 seconds.Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pieshell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.

2. For the filling: bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium high heat, stirring occaissionally to ensure the sugar dissolves. Whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup of hot milk mixture over yolks; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixure in 3 or 4 additions; whisk well to combine. Return mixture to sauce pan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. Off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into colled pie shell and smooth surface with rubber spatula; press plstic wrap directly against surface of filling and refrigerate until ifirm, at least 3 hours and up to 12 hours.

3. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.