Coconut And Mango Friands Food

TOASTED COCONUT MANGO BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
• In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
• For the filling: Blend the mango with 2 tablespoons water in a blender.
• Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
• Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
• For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
• Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
• For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
• To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

COCONUT AND MANGO FRIANDS

Steps:

• Pre-heat the oven to 350°F
• Combine castor sugar, flour, almond meal and coconut in a large mixing bowl.
• Add the egg whites and stir well with a wooden spoon.
• Add the melted butter and stir well to combine all the ingredients.
• Spoon the mixture into silicone or greased mini loaf pans so that it reaches 3/4 of the way up the side.
• Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries.
• Bake in the oven for 20-25 minutes or until the tops are golden. Test the cake by skewering a toothpick into the center. If it comes out clean the cake is ready.
• Remove cakes from the oven and cool in pans for about 4 minutes.
• Gently turn the cakes out of the tins and cool on a wire rack.
• Sprinkle with icing sugar just before serving.
• To store, keep friands in a air-tight container for up to a week.

COCONUT AND CHERRY FRIANDS

Steps:

• Heat oven to 180celsius and lightly grease and flour muffin or friand pans.
• whisk the egg whites until soft peaks form. Fold in the cherries, sugar, almond, LSA and flour.
• Gently fold in the coconut oil and pour into the pans. It will be very very wet.
• Lightly Sprinkle the coconut over the top and back for 20-25 mins or until a skewer comes out clean.

FRIANDS

Steps:

• Pre-heat oven to 200deg.
• C.
• Lightly grease 12 friand moulds.
• If friand moulds are not available, muffin tins can be used.
• Place dry ingredients in a large mixing bowl and stir to combine.
• Add egg whites and butter and stir again until the mixture is smooth.
• Spoon evenly into friand moulds and bake in the oven for about 20 minutes or until the tops have started to crack and the edges are golden brown.
• Remove from oven and allow to rest in moulds for 5 minutes before turning out onto a wire cake rack to cool completely.
• Dust friands with icing sugar before serving.
• Variations: Before baking, friands can be topped with raspberries, rhubarb or blueberries.
• 2 tablespoons poppy seeds and the grated rind of 2 lemons, oranges or mandarins can be added to the dry ingredients.
• If using citrus in the mixture, a glaze of melted marmalade can be brushed on the cooked friands whilst they are cooling.
• Friands are best eaten on the day they are made.

CHOCOLATE HAZELNUT FRIANDS

Steps:

• Preheat oven to 180C (160C fan forced).
• Lightly grease 9 x 1/2 cup friand pans.
• Sift flour, cocoa powder and icing sugar into a medium bowl and stir in hazelnut meal and chocolate, make a well at centre.
• Add butter and egg white to dry ingredients, mix until well combined.
• Pour mixture evenly into prepared pans.
• Bake for 20 minutes or until a skewer inserted at centre comes out clean.
• Cool in pans for 5 minutes, transfer to a wire rack to cool.
• Serve dusted with extra icing sugar.

THAI COCONUT AND MANGO ICE CREAM

Steps:

• Whip the cream, not too stiff.
• Mash or puree the mango, if it is firm. I can mango and it comes out VERY soft, I did nothing to it, just added with everything else.
• Add everything else and mix briefly yet thoroughly.
• Pour into your churn or ice cream maker and freeze.
• This freezes faster than most ice creams, about 40 minutes or until done.