Lime Coconut Triangles Food

LIME COCONUT TRIANGLES

Steps:

• In a small bowl, combine the flour, 1/4 cup coconut, confectioners' sugar and pecans. Stir in the butter. , Press into a greased 8-in. square baking dish. Bake at 350° for 15 minutes. Meanwhile, in a large bowl, whisk the eggs. Stir in the sugar, lime juice, lime zest, baking powder and remaining coconut. Pour over crust., Bake for 15-20 minutes or until edges are light golden brown. Cool on a wire rack. Dust with confectioner's sugar. Cut into squares; cut in half to make triangles.

GOLDEN COCONUT PYRAMIDS

Steps:

• Pre-heat oven to 180c. Grease a baking tray Beat eggs well. Stir in coconut and sugar.
• Leave to stand for 20 min.
• Dip hands in cold water, shape mixture into pyramids.
• Place on a baking tray
• Put in oven for 25-30min. Remove from tray and cool on a wire rack.

LIME COCONUT BARS

Steps:

• Preheat the oven to 350 F. Place the coconut on a rimmed baking sheet and toast it for 8 to 10 minutes, stirring every 3 to 4 minutes until it is a light golden brown. Cool completely.
• Use an electric mixer to cream together the butter and granulated sugar until light and fluffy. Add both extracts; then with the mixer on low, add the salt, flour, and toasted coconut. Finish mixing by hand, stirring with a spatula and scraping down the bottom and sides of the bowl well.
• Line a 9 × 13-inch pan with foil so that it extends up the sides and spray the foil with nonstick cooking spray. Scrape the dough into the pan and press it into an even layer.
• Bake the crust for 25 to 30 minutes at 350 F, until it's golden brown on top. While the crust is baking, prepare the filling so it's ready to go as soon as the crust is done.
• In a large bowl, whisk together the eggs, lime juice, sugar, and lime zest. Sift the flour on top of the egg mixture and whisk it in as well. Add a drop of green food coloring, if you want to use it, and whisk it in. Add a few more, if necessary, until you get a light green color you like. Go slowly-it is easy to add more coloring, but impossible to remove it if you accidentally add too much.
• When the crust is done baking, slide the rack partway out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25 to 30 minutes. The bars are done when the center barely jiggles when you tap the pan.
• Once done, remove the pan from the oven and let it cool until it reaches room temperature. After the bars are at room temperature, refrigerate them until completely cold. To cut, remove the bars from the pan using the foil as handles and cut into small squares using a large sharp chef's knife. Sprinkle the top with confectioners' sugar before serving. Store lime coconut Bars in an airtight container in the refrigerator for up to a week.

COCONUT LIME RICE

Steps:

• Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

COCONUT-CARAMEL TRIANGLES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, beat together butter, 1 cup brown sugar, and 2 cups flour until mixture comes together to form a dough. Press evenly into a rimmed 11-by-17- inch baking sheet. Bake until just golden, about 15 minutes. Remove from oven; let cool slightly.
• Meanwhile, pulse coconut in a food processor several times, until coarsely chopped, then transfer a large bowl. Stir in remaining 2 cups brown sugar and 1/4 cup flour along with baking powder, eggs, vanilla, and nuts. Spread mixture evenly over cooled crust.
• Bake, rotating sheet halfway through, until crust is golden brown and filling is set, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Cut into triangles with a serrated knife. Store up to 2 days in an airtight container at room temperature.

REFRESHING LIME IN THE COCONUT COCKTAIL

Steps:

• Combine coconut milk, the fresh juice of two limes, crushed ice, sugar and rum in a blender. Blend until smooth.
• To rim the glasses, dip the rim into lite corn syrup and then into a dish of toasted coconut flakes. Garnish with a fresh wedge of lime.
• Pour your cocktails into the glasses. Enjoy!

COCONUT-LIME CHICKEN WITH THAI GARNISHES

Steps:

• In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.
• Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.

COCONUT PUDDING TRIANGLES (HAUPIA)

Steps:

• Preheat oven to 325°F Spread flaked coconut on a baking sheet and bake until golden brown, 6 to 8 minutes.
• Oil an 8-in square baking dish. In a small bowl, stir together 1/2 cup coconut milk and cornstarch until smooth.
• In a medium nonstick saucepan, combine 1 1/2 cups coconut milk (if you don't have enough, augment with water) and sugar. Stir over medium heat until sugar has dissolved.Drizzle cornstarch mixture slowly into saucepan, whisking, and whisk in vanilla and salt. Cook, whisking vigorously (do not allow to boil), until mixture is very thick, pulling away from pan, and no longer tastes floury, 4 to 6 minutes. Pour into prepared dish and spread evenly. Let cool briefly, then cover with plastic wrap and chill until set, at least 1 hour.
• Cut haupia into 22 to 24 triangles and sprinkle each with a pinch of toasted coconut.

CHOCOLATE COCONUT PHYLLO TRIANGLES

Steps:

• Preheat oven to 400°F.
• In a food processor add the chocolate, coconut, almonds and butter.
• Process until smooth.
• Place one sheet of dough on the counter and brush with oil.
• Place another sheet on top and cut lengthwise into 4 long equal strips.
• Spoon 1 tbsp of the chocolate nut mixture onto the end of one strip and fold flag style into a triangular shape.
• Place on a baking sheet and repeat using the remainder of the phyllo sheets and chocolate mixture.
• Bake for 10-12 minutes or until golden brown.
• Cool slightly and serve with ice cream or cool completely.

LIME AND COCONUT CAKE

Steps:

• Preheat oven to 180°C fanbake.
• In a large bowl mix together lime zest, lime juice, oil, sugar, eggs and coconut cream until well combined.
• Add the desiccated coconut and sift in flour, baking powder and soda.
• Fold all ingredients slowly to mix everything together.
• Pour into a lined cake tray (Mine is 22 x 30cm) and bake for 35-40 minutes or until golden and a skewer comes out clean.
• Once cooked remove cake from tray after 10-20 minutes and place on a wire rack to cool.
• Icing: Mix all of the ingredients together then smooth over the cooled cake.

FLORIDA PIE

Steps:

• Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.
• Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
• Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
• To finish the pie with meringue: Preheat the broiler. Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining ½ cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

COCONUT LIME CAKE RECIPE (VIDEO)

Steps:

• Preheat oven to 350F. Line 2, 8-inch round cake pans with parchment paper and spray sides with non-stick spray.
• Place butter, eggs, sugar and vanilla into mixer bowl and whisk until well combined.
• Sift together flour and baking powder; add salt. Add flour alternating with coconut milk; mix on medium speed until well incorporated, do not over mix!
• Divide cake batter evenly between two cake pans. Bake in preheated oven for 30 minutes or until toothpick inserted into center comes out clean. Remove cakes from cake pan and set onto wire rack to cool completely before slicing in half.
• To prepare lime curd: place lime juice, sugar and eggs into small saucepan. Whisk together then cook over medium heat, stirring constantly, until mixture thickens into jelly like consistency. Remove from heat and whisk in butter until completely melted. Cover and set aside.
• For meringue frosting: place egg whites into mixer bowl and let stand. Combine sugar and water in small saucepan and heat over medium heat until syrup reaches 240F. When syrup is reaching required temperature, turn mixer on and whisk egg whites until soft peaks form.
• Pour syrup in thin stream, whisking egg whites on high speed. Add vanilla and rum. Continue whisking for 5-7 minutes until frosting as cooled and is thick and glossy. Use frosting immediately.
• To assemble cake, transfer a quarter of the frosting into a pastry bag. Slice cake layers in half. Spread thin layer of frosting, pipe barrier ring of frosting around the edge of the layer, add 1/3 of the lime curd and top with next layer. Use remaining frosting to frost outside of cake.
• For toasted coconut: spread onto a baking sheet and bake in oven set to 400F for 5 minutes or until golden brown. Use hand to gently press coconut into meringue frosting on the sides of cake. Garnish with lime wedges. Alternatively, sprinkle coconut onto the entire cake.
• Refrigerate cake for a few hours before serving to allow frosting and lime curd to set. If meringue begins to separate will frosting, use spatula to bring it back together; frost quickly.

LIME & COCONUT DHAL

Steps:

• Heat the curry paste in a pan for 1 min. Pour in the coconut cream and stir to combine. Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning. Stir through a handful chopped coriander and serve with warmed naan breads. Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.

COCONUT LIME SQUARES

Steps:

• Make crust:
• Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
• In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
• Reduce oven temperature to 300°F.
• Make custard:
• In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
• Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.

KETO COCONUT LIME BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
• Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
• Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
• Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
• Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.

LIME AND COCONUT SCONES

Steps:

• Preheat the oven to 200C/400F and line a baking tray with grease proof paper.
• Place flour, sugar, baking powder, salt, coconut and lime zest into a large bowl and stir together briefly.
• Add in the cubes of butter and then rub between your fingers until you have a mixture which resembles coarse breadcrumbs. Some larger, pea sized lumps are fine as well.
• Add in the eggs, lime juice and 2tbsp of milk and mix with a wooden spoon until the dough starts to stick together. You may need an extra tablespoon of milk.
• Dough should hold together, but be crumbly. You don't want an entirely smooth and sticky dough.
• Tip onto your prepared baking tray and pat into a circle as big as you need to make it 1/2 inch thick. (Mine was around 7 inches across).
• Use a long knife, or pizza cutter to cut the dough into 8 triangles. I use a pizza cutter as it's super easy to run through the dough! Separate the scones and leave 2 inches between each scone.
• Place in the oven for 10-12 minutes, until risen and lightly golden on the edges. Scones will also be firm to the touch, but spring back when you press.
• Leave to cool completely before making the glaze. Mix icing sugar and lime juice together in a small bowl and then add in the desiccated coconut, stirring until you have a thick, but runny enough mixture to spoon over the scones.
• Spoon/drizzle glaze over each scone and then serve. Lime and Coconut Scones will keep in an airtight container, at room temperature for 4 days.

LIME COCONUT ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees. Grease two 8 1/2" x 4 1/2" bread pans (loaf pans) with baking spray. Set aside.
• Mix oil, Greek yogurt, lime juice, and granulated sugar together (with a rubber spatula, with a standing mixer, or with a hand mixer). Add in eggs, one at a time, mixing after each addition.
• In a separate bowl, whisk all purpose flour, baking soda, baking powder, salt, and lime zest together.
• Add dry ingredients into the wet ingredients and mix until just combined.
• Stir in shredded zucchini, coconut, and vanilla extract.
• Divide the batter evenly between the two bread pans.
• Bake for 50-55 minutes, or until a cake tester comes out clean.
• Allow to cool about 10-15 minutes before removing from the pan and placing on a wire cooling rack.
• Spread 1/2 cup coconut on a foil-lined baking sheet and toast in a 300 degree oven for 7-8 minutes, stirring the coconut once or twice. Once golden brown, remove from the oven and allow to cool.
• For the glaze, whisk powdered sugar and lime juice until combined. If the glaze is too thick, stir in the remaining lime juice.
• Drizzle glaze over the breads. Sprinkle toasted coconut and extra lime zest, if desired, over the bread before the glaze sets.
• Enjoy!
• Leftovers can be stored at room temperature for a couple of days, or in the fridge for up to a week.