Creamy Avocado Coconut Lime Ginger Pops Food

COCONUT CAKE POPS

Coconut Cake Pops image

Make and share this Coconut Cake Pops recipe from Food.com.

Provided by dicentra

Categories Dessert

Time 14m

Yield 24-26 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup sweetened flaked coconut
1 cup yellow cake mix
2 tablespoons powdered non dairy whipped dessert topping mix
1 large egg
1/4 cup milk
1 teaspoon coconut extract
cooking spray

Steps:

In food processor, process coconut until it resembles fine crumbs.
Combine all ingredients. Beat for 2 minutes.
Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.

Nutrition Facts : Calories 14.7, Fat 1, SaturatedFat 0.7, Cholesterol 8.1, Sodium 9.3, Carbohydrate 1.1, Fiber 0.1, Sugar 0.8, Protein 0.4

FRAGRANT COCONUT LIME & GINGER FISH BAKE

Fragrant Coconut Lime & Ginger Fish Bake image

This is a wonderful fragrant dish, which you can oven bake or best still make on the bar-b-q it is great served with fresh salad or yummy plain rice. Just delicious once you try you will not be disappointed!!

Provided by Lil Ms Tropical

Categories Curries

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 garlic cloves, chopped
1 bunch fresh coriander (cilantro)
2 tablespoons of grated fresh ginger
2 hot chili peppers (alter to suit taste)
1 large red onion
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon cumin seed
2 teaspoons garam masala
1 teaspoon ground turmeric
4 large white fish fillets (dory, cod etc)
16 tablespoons coconut cream
1 lime, juice of, only

Steps:

In a frying pan saute the garlic, onion, ginger and chillies until soft. ADD the spices and more oil if necessary.
Blend the fried food with the coriander and juice of one lime LEAVING OUT the fish and coconut cream. Leave overnight (you can freeze batches of marinade too).
Take your fish fillets and cut in half so you should have 8 serves. Smother the marinade over the fish generously. Leave to marinade at least for four hours best overnight.
Take some aluminium foil, break off enough to make a loose parcel to hold the fish.
Get your coconut cream and on the foil put 2 to 3 tablespoons of the coconut cream, place one fish fillet on top, join up the foil allowing for a lot of space.
Cook on the barbq of in a hot oven for about 10-15 minutes The fish steams itself in the coconut cream - this is so yummy a great dinner party dish - serve with plain rice, mango salsa and a dry white wine.

CREAMY AVOCADO, COCONUT, LIME GINGER POPS!

Creamy Avocado, Coconut, Lime Ginger Pops! image

Check out this creamy treat that's good for you! A healthy way to satisfy your sweet tooth but not to sweet and cools ya off! If you want to make an adult version go ahead and add the coconut rum for yummier eats! ;)

Provided by Rita1652

Categories Coconut

Time 10m

Yield 6 pops, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup thai unsweetened coconut milk (Can well shaken before opening)
1/2 cup fresh lime juice
1 tablespoon lime zest
1 cup mashed fresh avocado (1 1/2 avocados)
1 teaspoon minced fresh ginger
4 tablespoons maple syrup
1/2 teaspoon coconut extract
1/2 teaspoon minced cilantro (optional) or 1/2 teaspoon lime basil (optional)
1/8 teaspoon himalayan salt
1/4 cup coconut rum (optional)

Steps:

Blend all ingredients till smooth and creamy.
Taste and add more syrup if desired.
Pour onto pop containers and place tops on.
Freeze at least 4 hours.
Enjoy as is or dip into melted chocolate with a touch of butter for a even more decadent treat!
After dipping may need to refreeze to harden.

Nutrition Facts : Calories 155, Fat 11.7, SaturatedFat 7.7, Sodium 57.1, Carbohydrate 13.9, Fiber 1.8, Sugar 8.6, Protein 1.4

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