Coconut Yum Yums Food

THAI TOM YUM SOUP WITH COCONUT MILK (TOM KHA)

Steps:

• Gather the ingredients.
• Add stock to a deep cooking pot and bring to a boil.
• Add the lemongrass and boil for 1 to 2 minutes. If using fresh lemongrass , also add the upper stalk pieces for extra flavor.
• Add lime leaves, garlic, chile, and mushrooms. Reduce heat to medium and simmer 1 to 2 minutes.
• Add shrimp, broccoli, and cherry tomatoes . Simmer 3 to 4 minutes, or until shrimp are pink and plump.
• Reduce heat to medium-low and add the coconut milk, fish sauce, and lime juice. Stir well to combine and gently simmer until hot. Remove the lime leaves.
• Test the soup for salt and spice, adding more fish sauce instead of salt, or more chiles as desired. If too sour, add 1/2 teaspoon sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
• Serve in bowls with fresh coriander sprinkled over.

COCONUT YUM YUMS

Steps:

• Melt butter in saucepan.
• Remove from heat.
• Add coconut and sugar.
• Shape into balls.
• Place on cookie sheet.
• Make a slight indentation in each one.
• Melt chocolate, fill indentations.
• Chill until firm.

CHOCOLATE YUM YUMS

Steps:

• Heat milk, chocolate and sugar in double boiler, stirring constantly.
• Bring to a rolling boil and shut off heat.
• Mix in vanilla, peanut butter and oats. Immediately drop in tablespoon size balls on wax paper.

YUM YUMS (CHOCOLATE NUT COOKIES)

Steps:

• Preheat oven to 375 degrees.
• Melt butter and chocolate together and set aside to cool for about 5 minutes.
• Stir chocolate mixture, granulated sugar, egg, vanilla and salt together until blended.
• Stir in flour and nuts.
• Shape into 1 inch balls and place 2 inches apart on ungreased cookie sheets.
• Bake for 8 to 10 minutes or until set.
• While still warm, roll in confectioner's sugar.
• Cool on wire racks and then roll in sugar again.

SUGAR FREE COCONUT CANDIES

Steps:

• Combine all ingredients (except chocolate) in a stand mixer and process to form a "doughy" mixture - about 3-5 minutes.
• Scoop into small balls and place on a lined baking sheet.
• Freeze until solid.
• Dip in the melted chocolate and allow to set.
• Store in the fridge.

CHOCOLATE COCONUT CANDIES

Steps:

• in a large bowl, combine the confectioner's sugar, coconut, nuts and milk.
• shape into 1-inch balls.
• refrigerate until firm, about 20 minutes.
• in a microwave-safe bowl, melt chocolate chips and shortening.
• stir until smooth.
• dips balls in chocolate.
• allow excess to drip off.
• place on waxed paper.
• let stand until set.
• store in an airtight cntainer.

COCONUT CRANBERRY YUMMIES

Steps:

• In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.