Cream Of Coconut Food

CREAM OF COCONUT AND MANGO SOUP

Steps:

• In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
• In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.

CREAM OF COCONUT CAKE

Steps:

• Heat oven to 350 degrees for shiny metal or glass pans and 325 degrees for dark or non stick pans.
• Beat cake mix, water, oil and eggs in large bowl on low speed for 30 second, then on medium speed for 2 minutes, scraping the bowl occasionaly.
• Butter and flour 2 round cake pans, either 8" or 9" and dust with flour. Pour batter evenly into pans.
• Bake 8" layers 29 - 34 minutes 9" layers 24 - 29 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans, then place on rack to cool completely before frosting.
• While cake cools, make frosting by combining the Cool Whip, sour cream, sugar and coconut reserving 1/2 cup of the coconut to toast for garnish.
• Place first layer on serving dish or cake circle before starting to frost cake. Punch holes with toothpick or skewer and drizzle half the cream of coconut over this layer. Frost this layer and top with second layer. Punch holes in this top layer as with first layer and drizzle with remaining cream of coconut. Frost top and sides and sprinkle with reserved toasted coconut.
• Cake can be sliced and served immediately, but is much better if kept in refrigerator for a couple of days if you can stand to wait or at least overnight. Enjoy.

COCONUT CREAM CAKE

Steps:

• Preheat oven to 350°. Coat a 13x9-in. pan with cooking spray., Beat cake mix, egg whites, water and coconut on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack 10 minutes., Mix milk and extract. Using a large meat fork, poke holes in cake. Gently spread half of the milk mixture over cake; let stand 3 minutes. Spread with remaining milk mixture; cool 1 hour., Spread with whipped topping; sprinkle with toasted coconut. Refrigerate, covered, until cold, about 4 hours.

CREAM OF COCONUT PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate.
• Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate.
• Bake in the preheated oven until set, 45 to 50 minutes.
• Chill completely before serving, at least 1 hour.

CREAM OF COCONUT CHICKEN

Steps:

• In a large skillet, over med-high heat, sauté onion and garlic.
• Cut chicken into medium size pieces and place in skillet and brown both sides.
• Reduce heat to medium.
• Add carrots and jalapeno peppers, continue cooking.
• Add spices to coconut milk and mix well.
• Pour mixture over chicken in skillet and cover.
• Continue to cook over medium heat until chicken is done; about 30 minutes.
• Stir occasionally to keep from sticking.