Nuts for Coconuts

Holy Crap...I just ate dinner, my tummy is full, yet I want these now!!!! Delicious!!!! I wanna make these & have them with a Mai Tai...Bring it!!!

Coconut Shrimp with Maui Mustard Sauce
Yield: Makes 10 to 12 appetizer servings


Ingredients
18 unpeeled, large fresh shrimp
1 cup coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 cup all-purpose flour
3/4 cup beer
1 (7-ounce) package sweetened flaked coconut
1/2 cup fine, dry breadcrumbs (commercial)
Peanut oil
Salt
Maui Mustard Sauce
Preparation
Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.

Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).

Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.

Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.

Coastal Living, JULY 2004

Are you kidding me with this french toast?!! YUM!!! I would of course have to sub soy milk for the whole milk;)

Yield: Makes 4 servings

Coconut French Toast
Ingredients
1 loaf unsliced bread
2 large eggs
1 cup whole milk
1 cup coconut milk
1/2 cup coconut cream
2 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 tablespoon butter, divided
Powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup
Preparation
Cut bread into 4 (2-inch) slices. Trim crusts, and cut each piece in half diagonally.

Combine eggs and next 6 ingredients in a 13- x 9-inch baking dish. Soak bread in egg mixture.

Melt 1/2 tablespoon butter in a large nonstick skillet or griddle. Drain two bread slices, and cook in hot butter 30 to 45 seconds on each side or until golden. Place on a foil-lined baking sheet. Repeat with remaining butter and soaked bread.

Bake at 350° for 15 minutes. Serve with powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup.


Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: Makes 4 servings


A phenomenal Coconut Sorbet is "Ciao Bella". I have only seen it thus far at "Fresh Market"...run don't walk...It is A-mazing!!!

Grilled Glazed Pineapple with Coconut Sorbet
Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: Makes 4 servings


Ingredients
1/3 cup orange marmalade
1 tablespoon fresh lime juice
1 pineapple
1 tablespoon vegetable oil
1/8 teaspoon salt
Coconut sorbet
Chopped fresh mint
Preparation
1. Whisk together orange marmalade and lime juice in a small microwave-safe bowl. Microwave at HIGH 15 seconds.

2. Peel and core pineapple, and cut into quarters. Reserve half of pineapple for another use. Halve each of the 2 remaining quarters lengthwise into long spears. Brush with vegetable oil, and toss with marmalade mixture. Sprinkle with salt. Grill pineapple over medium-high heat (400°) for 5 to 7 minutes or until tender, turning occasionally.

3. Spoon 1 scoop coconut sorbet into each of 4 bowls. Serve with grilled pineapple slices, and sprinkle with mint.

Dina Cheney & Carolyn Jung, Coastal Living, FEBRUARY 2010

Um what?! Coconut Cupcakes!!!

Coconut Cupcakes with Coconut Cream Cheese Icing
Ingredients
3/4 cup butter, softened
1 1/2 cups sugar
6 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons coconut milk, divided
1 tablespoon amaretto liqueur
Coconut-Cream Cheese Frosting
1 1/2 cups large-flake unsweetened coconut, toasted
Preparation
1. Beat butter at medium speed with an electric mixer until fluffy and creamy. Gradually add sugar, beating until well blended. Add egg whites, 1 at a time, beating until blended after each addition. Add extracts; beat well.

2. Combine flour, baking powder, and salt; add to butter mixture alternately with 1 cup coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

3. Divide batter evenly among 18 paper-lined cups of muffin pans. Bake at 350° for 20 to 23 minutes or until batter is set but centers of cupcakes still look slightly wet. (Do not overcook.) Cool in pans 10 minutes; transfer to wire racks.

4. Combine amaretto liqueur and remaining 3 tablespoons coconut milk; stir well. Spoon mixture evenly over tops of warm cupcakes, spreading with back of spoon. Cool completely.

5. Frost cupcakes with Coconut-Cream Cheese Frosting, and sprinkle with toasted coconut. Store at room temperature.

Julia Rutland, Coastal Living, APRIL 2010