Tender Coconut

101 Coconut Recipes Around the World

1. Miniature Orange Coconut Rolls
Bite-sized rolls, baked in miniature muffin pans, have a fresh orange flavor to complement the orange-coconut filling. Ideal to serve for breakfast, brunch or a salad luncheon.
--------------------------------------------------------------------------------
Ingredients 24 miniature rolls
Water 1/4 cup
Milk 1/2 cup
Egg 1
Butter or vegetable oil 1/4 cup
Salt 1/2 teaspoon
Sugar 1/4 cup
Grated orange peel 1 teaspoon
Bread flour 2 3/4 cups
RED STAR® Active Dry Yeast 2 1/4 teaspoons
Filling
Sugar 1/4 cup
Grated orange peel 2 teaspoons
Butter or stick margarine, melted 2 tablespoons
Grated coconut 1/2 cup
Glaze
Sugar 1/4 cup
Orange juice 1/4 cup
Light corn syrup 2 tablespoons
--------------------------------------------------------------------------------
Bread Machine Method
Have liquid ingredients at 80 degrees F and all others at room temperature. Place ingredients in the pan in the order listed. Select dough/manual cycle. Do not use the delay timer. At the end of the last kneading cycle, press STOP/CLEAR, remove dough and proceed with shaping and baking instructions. (Dough does not need to rise.)
--------------------------------------------------------------------------------
Mixer Methods
Combine yeast, 1 cup flour, and other dry ingredients in mixing bowl. Combine water and milk; heat to 120 to 130 degrees F.

2.Coconut, Oatmeal & Pecan Pie

3 eggs
1 cup packed brown sugar
1/2 cup granulated sugar
2/3 cup quick cooking oats
2/3 cup shredded coconut
1/2 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup chopped pecans
8-10 shelled unbroken pecans
1 9" pie shell

FILLING: Beat eggs, melt butter and combine all ingredients except pecans in large bowl. Add chopped pecans.

DIRECTIONS FOR MICRO CONVECTION OVEN: Preheat micro convection oven to 450°. Pour filling into pastry shell. Place the shelled unbroken pecans around edge for decoration. Place pie onto broiling trivet. Bake at 450° for 8 minutes. Lower temperature to 375° and bake 16 minutes on LOW MIX 375°, or until set.

DIRECTIONS FOR CONVENTIONAL OVEN: Preheat oven to 400°. Fit a piece of aluminum foil into crust. Add pie weights or beans. Bake 8-10 minutes until crust is barely brown. Remove to wire rack to cool slightly. Remove foil and weights. Add filling mixture and place shelled unbroken pecans around edge for decoration. Reduce oven temperature to 325° and bake 45 minutes until set.

Makes 9" pie, 8-10 pieces. Delicious warm or cool.

3.Coconut Burfi

Ingredients

Dessicated coconut- 2 and 1/4 cup
Sugar- 1 and 3/4 cup
Potato- 1
Milk Powder-2 tsp.
Cardamom powder-1 tsp.

Method:

Mix dessicated coconut and sugar upto 12 hours.
Next day boil the Potato, mash it and add it to the above mix.
Heat the mix on a very low flame. After 10-15min. add the milk powder and cardamom powder.
When it forms like a ball, Put the mix on a greased plate.
Cut into diamond shape and decorate with raisins.

4.FRESH COCONUT CAKE

Sometimes seen with a lemon filling, this is one of the oldest "fancy" layer cakes and a great southern tradition. The fresh coconut makes you realize why this cake has always been special.
Active time: 1 1/4 hr Start to finish: 3 hr

For cake layers
1 cup milk (not nonfat)
1/2 cup grated fresh coconut
2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
1 tablespoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1 1/2 cups sugar
5 large egg whites
1 teaspoon vanilla
1/2 teaspoon almond extract
For frosting
3 large egg whites
1 1/2 cups sugar
1/3 cup water
2 teaspoons light corn syrup
1/2 teaspoon cream of tartar
1 teaspoon vanilla

2 1/2 cups grated fresh coconut

Make cake layers:
Bring milk just to a boil in a small heavy saucepan. Remove from heat and stir in coconut. Cover and let stand 30 minutes. Purée in a blender.

Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and dust with flour, knocking out excess.

Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in whites, vanilla, and almond extract until light and fluffy again, about 2 minutes. Add half of flour mixture and beat on low speed just until blended. Beat in coconut-milk mixture, then remaining flour mixture, just until blended.

Divide batter evenly between cake pans. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.

Make frosting:
Heat whites, sugar, water, corn syrup, and cream of tartar in a large metal bowl set over a saucepan of simmering water, whisking, until mixture is warm and sugar is dissolved. Beat mixture, still over heat, with a handheld electric mixer on high speed until thick and fluffy, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove frosting from heat. Add vanilla and beat until cool and spreadable.

Assemble cake:
Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 1/4 cups of frosting and sprinkle with ‚ cup coconut. Place other layer on top, right side up. Frost top and sides of cake (you may have some frosting left over) and sprinkle with remaining coconut.

Cooks' notes:
• If egg safety is a problem in your area, you may want to use either pasteurized egg whites in the carton or reconstituted powdered egg whites for the frosting.
• Cake may be made 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.

Serves 8 to 10

Gourmet
February 2000

5.Baked Yams with Coconut and Rum:
2 16 oz cans of yams

1/2 cup shredded coconut

2 tbsp brown sugar

2 tbsp rum

Directions:
This is quick and easy. Pour the two cans of yams with the rum into the 9x13 baking pan. Sprinkle the coconut and brown sugar on top of the yams. Bake at 350 for about 30 minutes covered in foil. Remove foil and return to oven for 5 minutes uncovered to brown.

6. Aunt Jenny's Coconut Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
1 cup Milk
1 cup Light (coffee) cream
3 tablespoons All-purpose flour
1 tablespoon Cornstarch
2 Eggs -- seperated
1 teaspoon Vanilla
1 cup Flaked coconut -- divided
1 Baked pie shell -- 9 inch
-----MERINGUE-----
2 Egg White (reserved from -- Filling list
6 teaspoons Sugar
1/2 teaspoon Vanilla

Scald milk and cream (heat until bubbles form at edges
in the top of a double boiler, over simmering water.
In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly.
Add to milk and cook 15 minutes, stirring constantly.
Mixture should be thick and smooth. Lightly whisk egg yolks in a small bowl.
Continue whisking while pouring 1/4 cup hot milk mixture over yolks;
return yolk mixture to double boiler and cook one minute longer.
Cool and add vanilla and 1/2 cup coconut. Pour filling into pre-baked pie shell.
Top with meringue and and sprinkle remaining 1/2 cup coconut over top.

Bake in preheated 325-degree oven 15 or until firm and delicately browned.
Cool and store in refrigerator.

MERINGUE DIRECTIONS: In a large mixing bowl, beat whites until stiff but not dry.
Add sugar gradually, 1 tablespoon at a time, beating constantly. Add vanilla.
Pile lightly onto hot filling in baked pie shell and spread to edges so pie is completely sealed.
Bake as directed above.

7.COCONUT CAKE WITH LIME CURD

For many Southerners the holidays wouldn't be the same without coconut cake.
Because coconuts can be difficult nuts to crack — especially for cooks new to the task — we offer an easy method that involves baking the coconut briefly (which does not alter the coconut's flavor appreciably). If the coconut doesn't crack while in the oven, it will once force is applied.

For cake layers
3 cups White Lily flour or cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/2 cup fresh coconut liquid (from about 3 heavy coconuts without any cracks and containing liquid, (procedure follows) or water
1 1/2 teaspoons vanilla
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 3/4 cups sugar
5 large eggs

For lime curd
6 large egg yolks
3/4 cup sugar
1/2 cup fresh lime juice
3 tablespoons heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces
2 teaspoons freshly grated lime zest

1 cup shredded fresh coconut (procedure follows) or sweetened
flaked coconut

For frosting
2 large egg whites
1 1/2 cups sugar
1/2 cup water
1 tablespoon light corn syrup
1 teaspoon freshly grated lime zest
1 teaspoon fresh lime juice

about 4 cups shaved fresh coconut (procedure follows) or 2 1/2 cups sweetened flaked coconut

Preheat oven to 350°F. Line bottoms of three buttered 9- by 2-inch round cake pans with rounds of wax paper or parchment paper and butter paper. Dust pans with flour, knocking out excess.

Make cake layers:
In a bowl whisk together flour, baking powder, and salt. In a glass measure stir together milk, coconut liquid or water, and vanilla. In a large bowl with an electric mixer beat butter on medium speed 1 minute and add sugar in a slow stream, beating. Beat mixture scraping bowl occasionally, until light and fluffy, about 2 minutes. Beat in eggs 1 at a time, beating well after each addition. Reduce speed to low and beat in flour mixture in 4 batches alternately with milk mixture, beginning and ending with flour mixture and scraping bowl occasionally, until batter is just combined (do not overbeat).

Divide batter among pans, smoothing tops and tapping pans on counter to allow any air bubbles to escape. Bake cake layers in middle and lower thirds of oven (arrange pans so they overlap only slightly) until a tester inserted in center comes out clean, about 30 minutes. Run a thin knife around edges of pans and invert cake layers onto racks. Remove wax paper carefully and cool cake layers completely. Cake layers may be made 1 day ahead and kept, wrapped in plastic wrap, in an airtight container in a cool dry place. (Alternatively, cake layers may be made 5 days ahead and frozen wrapped in plastic wrap and foil. Thaw cake layers in refrigerator 1 day before proceeding.)

Make lime curd:
In a heavy saucepan whisk together yolks, sugar, lime juice, cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil (do not let boil). Strain curd through a fine sieve into a bowl and stir in zest. Cool curd its surface covered with plastic wrap, and chill at least 4 hours and up to 2 days.

Assemble cake layers and lime curd:
Put 1 cake layer on a cake plate and spread evenly with about half of lime curd. Sprinkle with 1/2 cup shredded fresh or sweetened flaked coconut and chill 15 minutes. Repeat layering in same manner with another cake layer, remaining lime curd, and remaining 1/2 cup coconut and top with remaining cake layer. Chill cake 15 minutes.

Make frosting:
In top of a double boiler off heat or in a large metal bowl with a hand-held electric mixer beat together frosting ingredients until combined. In double boiler or in bowl set over a saucepan of boiling water beat mixture on high speed until it holds stiff glossy peaks, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove top of double boiler or bowl from heat and beat frosting until cool and spreadable.

Frost cake and coat with shaved fresh or sweetened flaked coconut.

To extract coconut liquid:
Pierce softest eye of each coconut with a metal skewer or small screwdriver and working over a bowl shake coconut, draining liquid and reserving coconut for shredding or shaving (procedure follows). Makes about a scant 3/4 cup liquid.

To shred or shave fresh coconut:
Preheat oven to 400°F.

Bake reserved drained coconuts in oven 15 minutes

With a hammer or back of a heavy cleaver, break shells and remove meat, levering it out carefully with point of a strong knife or small screwdriver. Remove brown membrane with a sharp paring knife or vegetable peeler.

To shred coconut:
In a food processor fitted with fine shredding blade shred coconut meat from about 1 coconut in batches or shred by hand on fine shredding side (small tear-shaped holes) of a 4 sided grater until you have about 1 cup, reserving remaining coconut meat for another use.

To shave coconut:
With a vegetable peeler shave edges of coconut meat pieces until you have about 3 1/2 cups, reserving remaining coconut meat for another use. Coconuts may be shredded or shaved 1 day ahead and chilled in a sealable plastic bag.

Gourmet
December 1995

8. Banana, Chocolate and Coconut Cream Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dessert Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- ------------------------PASTRY------------
1 1/4 c All-purpose flour
1/2 ts Sugar
1 pn Salt
1/4 c Vegetable shortening PLUS
1 tb Vegetable shortening
1/4 c Ice water (approximate)
----------------------------------FILLING- -- €
1 c Heavy cream
6 oz Semisweet chocolate,
-coarsely chopped
1 pn Salt
3 lg Ripe bananas, sliced 1 1/2"
- thick, CROSSWISE not diag.
1 1/4 c Milk
1/4 c Sugar
2 tb Plus 2 tsp. cornstarch
2 lg Egg yolks
1/2 c Shredded sweetened coconut
1/4 ts Pure vanilla extract
2 c Banana Brittle-recipe below
-------------------------------BANANA -- €
BRITTLE-------------------------------
2 tb Unsalted butter
1 tb Vegetable oil
5 tb Sugar
3 md Semi-ripe bananas, very
-thinly sliced CROSSWISE
3/4 ts Cinnamon
1/4 c Minced unsalted peanuts

Preparing the Pastry:
====================
1. In a bowl, combine the flour, sugar and salt.
Cut in the shortening until the mixture resembles coarse meal.
Add the water and stir just until the dough comes together. Shape
into a disk, cover with plastic wrap and refrigerate until chilled,
at least 30 minutes or overnight.

2. Preheat the oven to 375øF.
On a floured surface, roll out the dough to an 11" round.
Transfer to a 9-inch pie plate. Trim the overhang to 1/2",
fold it under itself and crimp decoratively. Freeze until firm,
about 10 minutes. Bake the pie shell for about 25 minutes at
375øF. for about 25 minutes or until golden. Let cool on a rack.

Preparing the Filling:
=====================
3. In a small saucepan, heat the cream just until boiling.
Remove from the heat and stir in the chocolate until melted.
Transfer to a bowl and add the salt. Refrigerate, sitrring often,
until cooled and thickened, about 45 minutes. Arrange the banana
pieces vertically on the pie shell in concentric circles. Pour the
choclate over them and refrigerate until firm, about 2 hours.

4. Meanwhile, heat the milk in a heavy saucepan. In a bowl, combine
the sugar and cornstarch. Stir in the egg yolks, then whisk the
mixture into the milk. Whisk over low heat until the custard thickens
and almost boils, about 4 minutes. Transfer to a bowl, add the coconut
and vanilla and let stand until cooled, stirring. Refrigerate until
chilled, about 20 minutes.

5. Spread the coconut custard over the pie and refrigerate until firm,
about 2 hours. Just before serving, arrange the Banana Brittle over
the top of the pie.

BANANA BRITTLE:
==============
This sweet, crunch brittle makes a fun snack on its own or a clever
decoration for sundaes, cakes and pies.

Preheat oven to 350øF.
On a large baking sheet, melt the butter in the oil. Spread
to coat the pan evenly and sprinkle with 3 Tb. of the sugar.
Cover with the banana slices in a slightly overlapping layer.
Sprinkle with the remaining 2 Tb.sugar, the cinnamon and
peanuts.

Bake for about 20 minutes, or until the slices around the edge
are crisp and golden. Let cool slightly so they firm up.
Transfer the browned slices to a plate and bake the remaining
slices for about 3 minutes or until browned.

(MAKE AHEAD): The brittle can be wrapped in wax paper and kept
in an air-tight container for up to 5 days.

9.Coconut Cream Layer Pie

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces Cream cheese -- softened
1/2 cup Sugar
2 Envelope of non dairy
Topping mix
1 cup Milk
2 teaspoons Vanilla
2 9 inch pie shells -- baked
2 cups Coconut
3 1/2 ounces Instant vanilla pudding mix
6 cups Half and half
1 1/2 teaspoons Vanilla
8 ounces Non dairy whipped topping
1 cup Toasted coconut

In a large mixing bowl, beat cream cheese, sugar, topping mix, milk,
and 2 teaspoons of vanilla until light and fluffy. Pour into pie shells.
Spread 1 cup of coconut on each pie and chill for several hours.

In a large mixing bowl, combine pudding mix, half & half, and 1 1/2 teaspoons of vanilla.
Beat until smooth and mixture begins to thicken.
Divide mixture in half and pour over each pie.
Chill until set. Spread half of whipped topping over each pie.
Sprinkle each pie with 1/2 cup of toasted coconut.

10. Double Coconut Cream Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9" baked pie shell
-----FILLING-----
1/3 cup Sugar
1/4 cup Cornstarch
1/4 teaspoon Salt
2 cups Milk
1 can 8-oz. cream of coconut -- (3/4 cup)
3 Egg yolks -- beaten
2 tablespoons Margarine or butter
1 cup Flaked coconut
2 teaspoons Vanilla
-----MERINGUE-----
3 Egg whites
1/2 teaspoon Vanilla
1/4 teaspoon Cream of tartar
1/3 cup Sugar
2 tablespoons Flaked coconut

For filling, in a med. saucepan, combine the sugar, cornstarch, and salt.
Stir in milk and cream of coconut.
Cook and stir over med. heat till thickened and bubbly.
Cook and stir 2 mins. more.
Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly.
Return all of the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 mins. more.
Remove from heat.
Stir in margarine or butter till melted. Stir in the coconut and vanilla. Pour filling into baked pie shell.

For meringue,
let egg whites stand at room temp for 30 mins.
In a mixing bowl, beat egg whites, vanilla, and cream of tartar on med. speed
of an electric mixer till soft peaks form (tips curl).
Gradually add sugar, 1 tablespoon at a time, till stiff peaks form.
Evenly spread meringue over hot filling; seal to pastry edge.
Sprinkle with the coconut. Bake in a 350~ oven for 15 mins.

Cool for 1 hour on a wire rack. Cover and chill for 3 to 6 hours before serving.

11.COCONUT PINEAPPLE CAKE

Active time: 1 hr Start to finish: 3 hr
See how to frost a cake.

For cakes
1 cup cake flour (not self-rising)
1/2 teaspoon salt
6 large eggs at room temperature
1 cup sugar
2 teaspoons vanilla
3/4 stick (6 tablespoons) unsalted butter, melted and cooled

For pineapple filling
1 (20-oz) can crushed pineapple, including juice
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice

For rum syrup
2/3 cup water
1/4 cup sugar
3 tablespoons light rum

For assembly
Coconut buttercream
3 1/2 cups fresh coconut shavings (see how to crack and shave fresh coconut ) or 2 2/3 cups sweetened flaked coconut (7-oz package)

Make cakes: Preheat oven to 350°F and butter 2 (8-inch) square cake pans (2 inches deep).

Sift flour with salt into a bowl.

Heat eggs and sugar in large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm.

Remove bowl from heat and add vanilla, then beat with an electric mixer at medium-high speed until thick and pale and tripled in volume (about 5 minutes with a standing mixer or 10 minutes with a handheld). Sift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold in melted butter until combined. Divide batter evenly between cake pans, smoothing tops.

Bake cakes in middle of oven until a tester comes out clean and cakes are golden, about 15 minutes. Cool in pans on racks 5 minutes, then invert onto racks to cool completely.

Make pineapple filling: Stir together filling ingredients in a heavy saucepan until cornstarch is dissolved. Bring to a boil, stirring constantly, then simmer, stirring, 3 minutes. Cool filling completely, stirring occasionally.

Make rum syrup: Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar is dissolved. Remove from heat and stir in rum. Transfer to a small bowl and chill until ready to use.

Assemble cake: Trim edges of cakes if necessary and cut each horizontally in half with a long serrated knife to form a total of 4 thin layers. Put 1 cake layer, cut side up, on a cake plate and brush top with some rum syrup, then spread half of pineapple filling over it. Top with another cake layer and brush with syrup, then spread with about 2/3 cup buttercream. Top with a third cake layer and brush with syrup, then spread remaining pineapple over it. Top with fourth layer, cut side down, and brush with remaining syrup. Frost sides and top of cake with remaining buttercream, then coat with coconut.

Cooks' notes:

• Cake layers can be made 2 days ahead and left unsplit. Keep, wrapped well in plastic wrap, at room temperature.

• Pineapple filling can be prepared 3 days ahead and chilled, covered.

• Rum syrup can be made 1 week ahead and chilled, covered.

• Cake can be assembled 1 day ahead and chilled, covered. Bring to room temperature before serving.

Makes 8 servings.

Gourmet
April 2001

12.COCONUT AND PALM SUGAR SYRUP WITH TAPIOCA, TROPICAL FRUIT, AND SHAVED ICE

Made from yuca (pronounced "YOO-ca"), pearl tapioca can be found at Asian markets and specialty foods shops.
Active time: 2 hr Start to finish: 2 1/2 hr

8 1/4 cups water
2/3 cup large (3/4- to 1/4-inch) pearl tapioca (not quick-cooking)
1/2 cup grated or crumbled dark palm sugar (4 oz)*
2 (13- to 14-oz) cans unsweetened coconut milk (do not shake)
2 firm-ripe mangoes (1 1/2 lb total), peeled, pitted, and cut into 1/4-inch pieces
1 lb firm-ripe papaya (preferably red), peeled, seeded, and cut into 1/4-inch pieces
1/2 pineapple, peeled, cored, and cut into 1/4-inch pieces
2 cups shaved ice

Garnish: fresh coconut shavings, toasted

Special equipment: an ice shaver, preferably manual

Bring 8 cups water to a boil in a 2-quart saucepan and add tapioca, stirring constantly. Gently boil, stirring occasionally, until tapioca is almost completely translucent, 40 minutes to 1 1/2 hours, depending on size of tapioca.

Remove from heat and let tapioca stand, covered, until completely translucent, 45 minutes to 1 1/2 hours, depending on size.

While tapioca is standing, bring sugar, a pinch of salt, and remaining 1/4 cup water to a simmer in a small heavy saucepan, stirring until sugar is dissolved. Simmer syrup until slightly thickened, about 5 minutes.

Scoop out 3/4 cup (total) of thick layer of coconut cream from tops of cans (reserving remainder for another use) and whisk into syrup until combined well. Chill syrup until cold, about 1 hour.

Add 3 cups cold water to translucent tapioca, then drain in a sieve. Transfer tapioca to a large bowl filled halfway with cold water, swirl, and then drain in sieve. (This removes excess starch.)

Spoon 3 tablespoons syrup into each of 4 glasses (there will be some left over), then divide fruit and tapioca among them. Top with shaved ice.

Cooks' notes:
• Small pearl tapioca may be substituted for large, but the cooking time must be reduced to about 5 minutes boiling time and 15 minutes standing time.

• For this recipe, we prefer one of the following brands of coconut milk because the thin liquid and the creamlike layer are distinctly separated: A Taste of Thai, Mount Tai, Thai Kitchen, or Ka-Me.

• Syrup can be made 3 days ahead and chilled, covered.

*Available at Asian markets and Uwajimaya (800-889-1928).

Makes 4 servings.

Gourmet
August 2001

13. Coconut Shrimp B1
Categories: Chinese, Seafood, Appetizers
Yield: 6 servings

1 lb Shrimp, shelled & deveined
8 oz Shredded coconut
1 Egg
3/4 c Milk
1/4 c Light brown sugar
-(firmly packed)
1 1/4 c All-purpose flour
3 c Vegetable oil; for frying

Cut each shrimp in half lengthwise. Place the shredded coconut in a
shallow bowl. Prepare the batter. In a small bowl, combine the egg,
milk and sugar, beating until well blended. Gradually work in the
flour, beating with a rotary mixer until smooth. Pour 1 inch of oil
into the pan and heat it to 375F. Dip each shrimp half in the egg
mixture, then in the coconut(it should be thoroughly coated), then
fry in hot oil for 5 minutes, or until golden brown. The shrimp can
be reheated in a 350 F oven for 5 minutes: they should be served hot.
The best shrimp to use for this recipe are mediums, which come 20 to
a pound. The shrimp can be fried in wok, a deep saucepan, or an
electric frying pan.

Temperature(s): HOT Effort: EASY Time: 00:20 Source: CHRISTINE LEE'S
Comments: THUNDER BIRD MOTEL, COLLINS AVE. Comments: MIAMI BEVERAGE:
TEA

14.German Sweet Chocolate Cake with Coconut-Pecan Frosting

This recipe is from a Baker's German's Sweet Chocolate wrapper. The recipe is from the 1960s or 1970s. It's what you remember from "yesterday". It's written exactly as it was on the wrapper.

* * * German Sweet Chocolate Cake * * *

1 pkg (4 oz Baker's German's Sweet Chocolate)
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups sifted Swans Down Cake Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Shift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 8 or 9 inch layer pans, lined on bottoms with paper. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost tops with frosting recipe below.

Coconut Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yoks, 1/2 cup butter or margarine, 1 teaspoon vanilla. Cook and stir over medium heat until thickened - about 12 minutes. Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans. Cool until thick enough to spread; beat occationally. Makes 2 1/2 cups.
*********************

Some of the brands or product names may not exist today, but you can find suitable substitutes. Cake flour is not a necessity. You can use regular flour, but take out a couple of level tablespoons from the 2 1/2 cups. That should make it equal to cake flour.

The paper in the bottom of the cake pans can be wax paper. Set your pans on wax paper and mark around the bottom. Cut out the paper; put a "dab" of shortening in the bottom of the pan to hold the paper and place

15.SEA BASS WITH COCONUT-CURRY SAUCE

A crisp white wine, such as Sauvignon Blanc, would be nice with this dish.
1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
2 13 1/2- to 14-ounce cans unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces

4 5- to 6-ounce sea bass fillets
4 green onions, thinly sliced

Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.

Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

Serves 4.

Bon Appétit
June 1999

R.S.V.P.
Ronieris, Pembroke Pines, FL

16.Coconut Angel Pie

16 graham crackers, 1 1/3 cups crumbled
1/2 cup melted butter
4 egg whites
1/4 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla
1 cup sugar
1 1/2 cups heavy cream
1 cup shredded coconut
2 tablespoons sugar
1 cup sliced peaches, bananas or strawberries
Combine graham crackers and melted butter. Pat firmly into 9-inch pie pan. Beat egg whites until frothy; add salt and vinegar, and beat until stiff. Gradually add the 1 cup sugar, 2 tablespoons at a time, beating thoroughly after each addition. Spread in crumb lined pie pan. Bake in slow oven (275 degrees) for 1 1/2 hours. Cool. Toast 1/2 cup coconut. Whip cream; fold in remaining 1/2 cup coconut, 2 tablespoons sugar and vanilla. Arrange peach slices on cooled meringue. Spread with whipped cream. Sprinkle with toasted coconut. Chill.
Serves 6.
Source: Knoxville Utilities Cookbook, date unknown.

17.Coconut Chess Pie
Bells Best - Telephone Pioneers, MS Chapter #36
1 stick oleo (margarine)
1 1/2 cups sugar
3 eggs, beaten
1 cup flaked coconut
1 tablespoon vinegar
1 teaspoon vanilla
Combine oleo and sugar in pan and melt. Combine all ingredients well. Put in unbaked pie shell. Bake for 1 hour at 350°.

18.Coconut Cream Pie

4 eggs
3/4 c. sugar
1/2 c. plain flour
1/2 tsp. baking powder
1/4 c. butter (margarine), melted
2 c. milk
1 1/2 c. coconut
1 tsp. vanilla
Combine in order, mix well. Pour in greased 10 inch pie pan. Bake 350 degrees for 45 minutes or until brown. Delicious. Makes its own crust

19.Toasted Coconut Pecan Pie

3 eggs -- beaten
1 cup sugar
1/2 cup butter or margarine
2 teaspoons lemon juice
1 teaspoon vanilla
1 cup sweetened coconut flakes -- (3 1/2 ounces)
1/2 cup chopped pecans
1 unbaked pie shell
Add ingredients, one at a time in the order listed; mix well. Pour into unbaked pie shell. Bake in a 350 degree oven for about 35 to 45 minutes, or until set.
Printer-Friendly Copy of this

20.SEA BASS WITH COCONUT-CURRY SAUCE

A crisp white wine, such as Sauvignon Blanc, would be nice with this dish.
1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
2 13 1/2- to 14-ounce cans unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces

4 5- to 6-ounce sea bass fillets
4 green onions, thinly sliced

Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.

Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

Serves 4.

21.Coconut Candy

10 oz. of flaked coconut

1 can of sweetened condensed milk

1 cup of powered sugar

1 package of almond bark (chocolate)

1 cup of almond meat

Mix coconut, milk, and powered sugar together in a bowl. Refridgerate over night. Form into balls and place almond in the center of each ball. Re- refridgerate for an hour. Melt almond bark in a double broiler and roll balls into the chocolate, using two spoons to cover ball completely. Let set on wax paper. These can be refridgerated for firmness or left out on a candy dish for all to enjoy.

22. TINUTUNGAN (Philippines)

Ingredients:

Dumalaga (Chicken) 2

Diluted coconut milk 2 cups

Red and green peppers 2 each

Salt and pepper to taste

Pure coconut milk ‘2 cup

Ubod (tender banana

trunks - butter variety) 2

Ginger 1 cm piece

Garlic 3 cloves

Method of preparation:

Cut the chicken into small pieces. Slice the ubod fine, mash with salt and wash well. Saute garlic, ginger, chicken and add the diluted coconut milk. When it boils add the ubod and chicken and cook over low heat until chicken is tender. Add peppers. Add the thick coconut milk and cook five minutes more. Season with pepper and salt.

23. AMPALAYA (BITFER MELON) WITH COCONUT MILK (Philippines)

Ingredients:

Coconuts 6 cups (grated)

Water 2 cups

Bagoong alamang (salted

fermented shrimp)

(not too salty) 1/2 to 1 cup

Ampalaya (medium-sized) 3

Garlic 2 cloves (whole,

unpeeled)

Method of preparation:

Wash ampalaya well and slice into 2cm squares after removing seeds. Do not wash after slicing. Extract milk from coconut, using the 2 cups water. Cook coconut milk with garlic cloves. As soon as it begins to coagulate, add bagoong. When oil begins to form, add the ampalaya and continue cooking without stirring, until ampalaya is just crisp- tender.

24. BAKED CRAB (lndia-Goa)

Ingredients:

Medium crabs 4

Onion 1 cup (minced)

Curry powder 1 dsp.

Green chilies 2 (chopped)

Ginger (chopped) 1/2 piece

Garlic (chopped) 3-4

Bread (soaked in

coconut milk) 1 slice

Salt to taste

Method of preparation:

Plunge the crabs in boiling, salted water. Remove the flesh from the shell, and set aside. Brown the onion in oil and add the curry powder, green chillies, ginger, garlic and bread. Add the flesh of the crabs and cook till dry. Fill back into crab shells and brown under a hot grill.

25. SERIKAYA (COCONUT CUSTARD)

(Malaysia)

Ingredients:

Eggs 6

Sugar 170 g.

Coconut milk

(very thick) 1 cup

Method of preparation:
Beat eggs and sugar till thick and creamy. Add the coconut milk. Pour into a jar and steam bll set. Keep the lid on the jar whilst cooking.

Excellent with bread and butter.

26. COCONUT BREAD PUDDING (India)

Ingredients:

Method of preparation:

Bread crumbs 100 g.

Sugar 2 ozs.

Eggs 2

Coconut 3/4 cup (finely

ground)

Coconut milk 11/2 cups

Beat eggs and sugar together; add the coconut milk, bread crumbs and coconut. Make into a batter and bake in a buttered pie dish.

27. COCONUT PUDDING (India)

Ingredients:

Large coconuts 2

Rice flour 125 g.

Sugar 375 g.

Method of preparation:

Set aside first milk of coconuts. Make a syrup with the sugar, add rice flour and coconut milk. Boil it, stirring till it thickens. Pour mixture into a buttered piedish and bake to a light brown colour.

28. COCONUT MILK JELLY WITH GULA MALAKA (Malaysia)

Ingredients:

Eggs 2

Water 1 cup

Sugar 11/2 tbsp.

Gula malaka 3 pieces

(palm jaggery)

Agar-agar 2 bundles

Milk 1/2 cup

Coconut 1/2

Method of preparation:

Soak the agar-agar in cold water before boiling it to melt for jelly. Make the coconut milk by squeezing the scraped coconut with the water. Put some apart for the sauce. Melt the gula malaka, also keeping half for sauce. Then make a custard with the egg yolks and cow’s ni1k. Beat the egg whites stiffly with the sugar. When the custard and agar-agar are cooling, add the coconut milk, gula malaka, and lastly the egg whites. Pour into a rinsed mould and set on ice. Serve very cold, turned out of the mould, with a sauce made by mixing the remainder of the coconut milk and the gula malaka.

29. COCONUT MILK JELLY (Malaysia)

Ingredients:

Freshy squeezed coconut milk 1 glass

Ordinary milk 3 tbsp.

Cold water 3 tbsp.

Sugar 3 tsp.

Agar-agar 1 bundle

Method of preparation:
Place the agar-agar to soak in the cold water while the coconut milk is boiled with the sugar.

Stand the latter aside to cool, and boil the agar agar and water for about 10 minutes. Cool a little, and then add to the coconut milk, with the 3tablespoons of ordinary milk. Mix all together; pour into a mould and allow to set.

30. THOTHOL (JELLY) (India)

Ingredients:

Dry rice flour 1 cup

Coconut 1

Brown sugar 650 g.

Cloves 10

Raisins 125 g.

Almonds 125 g.

Groundnuts 125 g.

Method of preparation:
Scrape the coconut and squeeze with water. Pour the milk into a saucepan; add brown sugar and flour; stir with an iron spoon over the fire. Cook for 20 minutes stirring all the time. The liquid will now take the form of a jelly. Add the raisins and sliced almonds and cook for another 20 minutes stirring as before. Remove from the fire and pour into a flat dish. Smooth the top surface with the iron spoon and decorate with groundnuts.

Leave it to cooi for some time and cut to any shape you like.

31. QUEEN’S PUDDING WITH COCONUT (Malaysia)

Ingredients:

Santan (milk made from

fresh, scraped coconut) 1 cup

Eggs 2

Sugar 2 tbsp.

White breadcrumbs

Jam (of apy kind) a little

Method of preparation:
Warm the santan, and stir in enough bread- crumbs to make a very thick sauce. Allow to cook slowly and thicken, then stir in the egg yolks, beaten with the sugar. Put this mixture into a buttered piedish and spread a layer of jam on the top. Beat the egg whites till stiff, adding a little sugar and put over the jam. Bake in a slow oven until the top is a little brown. Serve hot.

Other milk puddings, such as rice, of those made with breadcrumbs, or any form of custard, all give good results using santan instead of fresh or tinned milk. Gula Malaka also makes a good substitute for syrup or to sweeten and flavour puddings.

32. AUNT SARAH’S RICE PUDDING

(Malaysia)

Ingredients:

Ground rice 11/2 cups

Gula Malaka 10 pieces

Pandanus leaves for

flavouring as required

Coconuts (grated) 2

Salt 1/2 tsp.

Make 6 cups of rich coconut milk, of which keep 3 for sauce. Slake the ground rice with 1 cup of milk, then cook till thick with the other 2 cups. Pour into a mould and cool it. Boil the pandan leaves, coconut milk and gula malaka together to make the sauce. Serve cold with the pudding.

33. BLACK RICE PUDDING (PULUT HITAM) (Malaysia)

Ingredients:

Black rice 225 g.

Coconut 1

Almonds a few

Sugar to taste

Egg 3

Maizena 1 tsp.

Jam as required

Salt a pinch

Method of preparation:

The rice is boiled with a pinch of salt, sugar to taste and as much thin coconut milk as is needed to cover the rice 11/2 in. After cooling off add the peeled and ground almonds and the stiffly beaten white of eggs. Put all in a mould which has been rinsed with cold water and let freeze in refrigerator (or ice chest).

In a separate dish prepare the sauce which is eaten with the pudding. brown sugar and when brown enough, pour a few spoons of water over it, add the Maizena dissolved in coconut milk. Stir gently until the sauce comes to cooking point and put in thick coconut milk. When it boils, take it from the fire and freeze it too.

Just before serving the pudding spread a little good jam over it. Especially children will love this wholesome and nourishing dish. It contains lots of proteins and vitamins.

34. MAJA BLANCA (Philippines)

Ingredients:

Rice 2 cups

Fresh coconut milk 10 cups

White sugar 1 cup

Fresh coconut oi l1/2 cup

Anis 1 tsp. (toasted)

Latik as required

Method of preparation:

Wash rice and soak in 2 cups of water over night. Grind and strain through a coarse cheesecloth.

Add to this (galapong) the milk and sugar. Cook over medium heat, stirring constantly, adding fresh coconut oil little by little, to avoid burning. When thick, add anis (toasted) and mix well. Pour into a coconut oil greased platter or on small individual plates. When cool, serve with latik.

To make latik: Boil in a saucepan, pure milk of coconut until a point when the oil is extracted and the cheese-like precipitate becomes delicate brown in colour. This precipitate is the latik.

Drain off the oil from the latik and use it for greasing plates or molds.

35. BANANA COCONUT MILK SWEET

(Vietnam)

Ingredients:

Ripe banana 2

Coconut 1 (grated for extracting milk)

Sugar 200 g

Vanilla .1 /2 tsp.

Starch few drops

Method of preparation:
Keep the first extract of coconut milk separate. Use the second and third extracts and cook the banana for 20 minutes. Add sugar, starch vanilla and the first extract. Boil and serve immediately.

36. BUA LOl — TARO BALLS IN COCONUT SYRUP (Thailand)

Ingredients:

Taro root cooked, sieved 1/2 cup

Rice flour 1 cup

Cornstarch 1/2 cup

Water 1/2 cups

Sweet coconut milk 2 cups

Brown sugar 2 tbsp.

Sugar 1/2 cup

Salt 1/4 tsp.

Cornstarch 1/ cup (for

shaping balls)

Method of preparation:

Scrub, rinse and pare taro root. Boil until tender, drain. Rub through sieve or strainer into a mixing bowl. Set aside.

In a saucepan, dissolve rice flour and cornstarch in 1 2 cups water. Stir over low heat for 10 minutes or until cooked. Remove to a flat plate. Knead to a dough (moistening hands in cold water as necessary). Add the ground taro, knead again until well mixed. Form into little balls about 1 inch in diameter (use cornstarch while shaping). In another saucepan combine coconut milk sugar, brown sugar, and salt. bring to the boiling point. Add the prepared balls and continue boiling for 10— 15 minutes until they are well cooked. Remove from heat. Spoon into serving dish. Serve hot or cold.

37. SANKHAYA COCONUT CUSTARD (Thailand)

Ingredients:

Thick coconut milk 1 cup

Palm sugar or brown

sugar 3/4 cup

Small tender coconuts 3

Eggs 4

White sugar 3/4 cup

Method of preparation:

Trim tender coconuts into nice shape. Cut the top open not too deep and save. Pour out the water.

Beat the eggs and combine with palm sugar and white sugar. Stir until the sugar dissolves. Add coconut milk, stir well. Pour the mixture into the young coconut

Heat the steam pot until the water boils. Put the coconuts on rack of steamer. Cover and steam for 45 minutes.

38. FRESH FRUITS WITH COCONUT SYRUP (Thailand)

Ingredients:

Honeydew melon 1 cup (scooped into balls)

Cantaloupe 1 cup (scooped into balls)

Pineapple 1/2 cup (diced)

Papaya 1/2 cup (diced)

Coconut milk 1 cup

Sugar 1/2 kg.

Water 2 cups

Jasmine extract (optional) few drops

Cracked ice 2 cups

Method of preparation:

Scoop or dice any favourite fruit into small pieces. (Honey dew, cantaloupe, papaya, pine apple).

In a large pot, dissolve sugar and water, boil for 15 minutes or until syrup is formed. If necessary, strain through cheesecloth. Cool (Drop in jasmine extract for flavouring. Stir well).

Arrange the fruit in a serving bowl. Pour syrup over it, Top with coconut milk and cracked ice. (Or crve in small individual serving dishes.)

39. COCONUT PUDDING (Thailand)

Ingredients:

Bottom layer

water chestnuts

(chopped fine) 1/ cup

Cooked dried lotus seeds 1/ cup

Rice flour 1/ cup

Cornstrach 1/ cup

Water 1 CUp

Light brown sugar 1 tbsp.

Sugar 1 cup

Red food colouring

(optional) 2—3 drops

Top layer

sweet coconut milk 11/2 cups

Rice flour 1 tbsp.

Cornstarch 11/2 tbsp.

Salt 1 tsp.

Rose petals as required

Method of preparation:

Bottom Layer: Mix together rice flour, cornstarch, light brown sugar, 2-3 drops red food colouring and water. Strain through strainer into a saucepan. Stir over medium low heat until well cooked. Lower the heat and continue stirring, and cook for 5 minutes more. Remove from heat. Spoon into small cups or banana leaf cups. Set aside.

Top Layaer: Blend rice flour and cornstarch with sweet coconut milk. Add salt and stir over medium low heat until thickened. Spoon the white mixture over the pink mixture. Cool. Garnish with rose petals.

40. STICKY RICE BALLS (Thailand)

Ingredients:

Sticky rice 2 CUpS

Coconut milk 1 cup

Sugar 1 cup

Salt 1 tsp.

Food colouring as required

Method of preparation:

Soak the sticky rice in hot water for 10 minutes and steam for 25 minutes or until done. Cool.

Into a deep pan put coconut milk, sugar and salt; cook over low heat until sugar is dissolved. Add sticky rice, stir constantly and cool until almost dry. Separate into 3 equalportions. Add to each portion a different food colouring and stir until the colour is even. Shape into small balls. Arrange on a serving plate.

Note: For brown Sticky Rice Balls, brown sugar may be used instead of regular white sugar to get the desired colour.

42. IBBUDLADA RASAYANA - MELON IN COCONUT MILK (India-Karnataka)

Ingredients:

Muskmelon (ibbudlada) 1 small

Thick coconut milk 3—4 cups

Jaggery (scraped) 250 g.

Cardamoms 6 (powdered)

Beaten rice (thin) 11/2 cups

Method of preparation:

Skin the melon and cut it into very small pieces. Mix the coconut milk with jaggery. Add melon to the coconut milk and crush it with your hand so that the flavour spreads to the milk. Add cardamom powder. Just before serving, add thin beaten rice and serve cold.

43. KUKKUDA RASAYANA - MANGO IN COCONUT MILK (India-Karnataka)

Ingredients:

Ripe mangoes 3 (skinned &chopped)

Thick coconut milk 3 cups

Jaggery (scraped) 260 g.

Cardarnoms 6 (powdered)

Method of preparation:

Mix coconut milk, jaggery and cardamom. Mix thoroughly till the jaggery dissolves. Then add the chopped mango. Refrigerate and then serve cold.

Note: Rasayana can also be prepared with a small tin of pineapple or 6 bananas instead of mangoes.

44. KADALE BELE PAYASA - BENGAL GRAM PAYASA (India-Karnataka)

Ingredients:

Bengal gram dat 1/4 kg.

Raw rice 2 tbsp.

Jaggery 1/2 kg. (grated)

Thick coconut milk 3 cups

Cashewnuts 50 g.

Cardamoms 6

Raisins 50 g.

Ghee as required

Method of preparation:
Boil Bengal gram dal with 8 cups of water. Grind the rice coarsely and mix it with the dat and boil for some time. Add jaggery and keep on stirring. Add thick coconut milk and cook it for some time. Add cashewnuts, raisins, cardamoms and serve with hot ghee.

Soak rice in water for 1 hour. Remove from water and grind to a fine, thick paste adding very little water. Remove and keep aside.

Keep thin coconut milk (about 6 cups) for boiling. Add jaggery. Take a perforated ladle, rub the rice paste on the ladle so that the boondi falls into the boiling coconut milk. Continue until all the paste is used up. Boil on a slow fire stirring continuously until the rice boondi is cooked. Add the thick coconut milk. Simmer for 5 minutes. Add cardamom powder and remove from fire. Serve hot.

Cut the cassava into pieces and cook till they are half done. Soak sago in water and cook till half done. Prepare jaggery syrup. Mix cassava and sago with the jaggery and cook for 10 minutes. Prepare two extracts of coconut milk. Add the second extract to the syrup mixture and cook well. Add the first extract, boil and remove from the fire. Fry raisins and cashewnuts in ghee and add to the payasam. Sprinkle with powdered cardamom and dry ginger.

45. SARNADDE- RICE BOONDI PAVASA (India-Karnataka)

Ingredients:

Raw rice 1/4 kg.

Thick coconut milk 1 cup

Thin coconut milk 6 cups

Jaggery 1/2 kg. (grated)

Powdered cardamom I tsp.

Method of preparation:

Soak rice in water for 1 hour. Remove from water and grind to a fine, thick paste adding very little water. Remove and keep aside.

46. CASSAVA PAYASAM (India-Kerala)

Ingredients:

Cassava 250 g.

Jaggery 2 cups

Sago 2 tbs

Coconut 1 no.

Cashew nut 10 nos.

Cardamom 5 to 6 nos.

Dry ginger 1 piece

Ghee 3 tbsp

47. CHAMPORADO (Philippines)

Ingredients:

Malagkit rice 1 cup

Thin coconut milk

or water 3 cups

Sugar 1 cup

Thick coconut milk 1 cup

Cocoa 1 tbsp. or 2 squares purechocolate

Salt 1 pinch

Method of preparation:

Wash rice well and drain. Put in pot or saucepan with 3 cups thin coconut milk or water, cover and boil for about 10 minutes, stirring once in a while to prevent scorching.

Mix the cocoa or grated chocolate with the sugar and add to mixture with the pinch of salt. Cover and allow to simmer until rice is cooked, stirring mixture once in a while. Just before re moving from the heat, add the thick coconut milk. Serve hot or cold.

48. WHEAT PAVASAM (India-Konkan)

.Wheat 250 g.

Jaggery 1/2 kg.

Coconut gratings 2 cups

Cardamom pods 5

Salt. 1 pinch

Method of preparation:

Sprinkle water all over wheat. Pound in grinding stone. Dehusk the wheat, by winnowing. Repeat the process 3—4 times. Then wash the wheat. Grind coconut gratings and collect coconut milk. Cook the washed wheat, in one litre of water, till soft. Add crushed jaggery and a pinch of salt. Pour the extracted coconut juice. When the jaggery melts and begins to boil, remove from flame. Add powdered cardamom. Stir and serve. (Note: If broken wheat sold in the bazar is used instead of whole wheat, pounding is not required. It can be straightaway washed and cooked.)

49. MADGANE (Endia-Konkan)

Ingredients:

Bengal gram dal 125 g.

Rice 2 tbsp.

Jaggery 1 ball

Coconut gratings 2 cups

Cardamom pods 3

Tender cashewnuts (dried) 25

Raisins a few

Method of preparation:

Soak tender cashew nuts in water for an hour. Peel and separate the halves. Roast bengal gram dal for a while, in frying pan. Wash and keep aside. Heat ‘ litre of water in a vessel and cook the bengal gram dat in it. Bring to boil. Then lower the flame. Grind coconut gratings and collect its thick milk in one vessel and the thin milk in another. When dal is almost cooked, add cashewnut haves. Mix crushed jaggery. When both are cooked well, grind rice and pour it into the vessel. Stir now and then, to prevent sticking to bottom. Then (after 5 minutes) add thick coconut milk (and a little thin milk too, if desired), Bring to boil and remove from flame. Add raisins, and powdered cardamom. Stir and serve.

Green gram dat payasam is also prepared by the same method, using it in place of bengal gram dal. Tender cashewnuts are not required in that case.

50. GHARAYI - JACKFRUIT PAVASAM (India-Konkan)

Ingredients:

Jack plum pieces 3 cups

Jaggery 1 ball or 200 g.

Ghee 1 tsp.

Fine soji 75 g.

Coconut milk thick 1 cup

Coconut milk thin 1 cup

Cardamom 3 pods

Raisins a few

Method of preparation:

Roast soji with ghee. Drop jackfruit pieces in the thin coconut milk mixed with water (totally 5 cups). Cook on medium flame, till soft. Add roasted soji. When soji softens, add crushed jaggery. When jaggery melts and begins to boil, add the thick coconut milk and bring to boil again. Remove from flame. Add powdered cardamom and raisins. Stir and serve. (Note: Take care not to overboil jackfruit pieces).

Next >>