A wonderful fruity recipe for the entire family,simple and healthy rich fruit recipe.
Total time to cook:
20 minutes
Serves:
6
Category:
Dessert, snacks, coconut recipe
Ingredients:
1 cup blueberries
1 cup strawberries
1 cup mango, peeled
1/2 cup kiwi fruit
1/4 cup apple juice
5 large bananas
2 t. lemon juice
1 cup shredded coconut
1 Quart Almond-Flax Granola
Step Wise Instructions:
In a medium bowl, place the blueberries, blackberries, strawberries, mango, kiwi, and apple juice, toss gently to combine, and set aside.
In a food processor or blender, place the bananas and lemon juice, and process for 1 minute or until smooth.
Scrape down the sides of the container.
Add the shredded coconut and process the mixture an additional 2-3 minutes or until extremely light and creamy.
Transfer the mixture to a glass bowl.
To assemble the parfaits: in the bottom of 4 large glasses or dessert dishes place 1/2 cup of the mixed fruit mixture, then 1/2 cup Almond-Flax Granola, followed by 1/2 cup of the banana-coconut cream mixture.
Repeat the layers ending with the banana-coconut cream mixture.
A perfect family soup recipe that should be a hit with both kids and adults. Feel free to increase half and half or heavy cream for a more rich taste. You can also add a second chicken breast if your family prefers chunkier curry.
Total time to cook:
50 minutes
Serves:
6
Category:
Coconut , non-veg , fruits
Ingredients:
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
Step Wise Instructions:
Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking.
Add the mustard seeds and cook for about 1 minute, or until they stop popping.
Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil.
Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes.
Stir in the peas and cook for 1 minute.
Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
Very tasty cheesecake squares. Crescent cookie recipe
Total time to cook:
1.5 hours
Serves:
6
Category:
dessert , egg ,party, coconut, coconut
Ingredients: Crust
3-4 lb bottom round roast
2 large onions, peeled
Salt and pepper
Extra virgin olive oil
16 oz wide egg noodles
Filling :
12 ginger snaps
4 brown gravy packs
Step Wise Instructions:
Preheat oven to 350 degrees F. Wrap outside of 9-inch springform pan with foil.
Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Add butter; process until moist crumbs form.
Press mixture into bottom and up 1-inch side of pan.
Bake crust until set and begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating just until blended after each addition.
Mix in coconut and coconut extract. Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour and 15 minutes.
Cool completely on rack.
Glaze :
1 cup semi-sweet chocolate chips
3/4 cup whipping cream
1 1/2 teaspoons vanilla extract
Combine chocolate chips, cream and vanilla extract in small saucepan.
Stir over medium-low heat until smooth.
Cool until glaze begins to thicken but can still be poured, about 30 minutes.
Pour glaze over cooled cake; spread evenly. Chill cake overnight.
