Tag Archives: Coconut

Mango Sticky Rice

21 Jul

I love mango sticky rice. Let me rephrase that…I LOVE MANGO STICKY RICE!!!

I’ve got 2 versions of this scrumptious dessert (I use the term ‘dessert’ very loosely, because I eat it for every meal until its gone). One is a little more complex and takes a few extra ingredients – but it’s totally worth it. However, there are days where I just don’t have half of that stuff 🙂 so I have the cheater version too. But the cheater version is almost just as good! Only the teeniest, tiniest of difference (which means that I make the cheater version more often :)). If mangoes are out of season, you can substitute with bananas and/or pineapples.

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Ingredients:

1 cup Jasmine or Glutenous Rice (found in Asian aisle in the grocery store)

1 3/4 cup water

1 ripe mango

1 Tbsp brown sugar

1 can coconut milk

1/4 + pinch of salt

1/4 cup granulated sugar

2 tsp coconut flavoring

1 tsp vanilla

2 tsp cornstarch dissolved in 2 Tbsp water

Soak the sweet rice in 1 cup of water for 20 minutes, up to 1 hour. When done soaking, add 3/4 cup more water, plus 1/4 can coconut milk, 1/4 tsp salt, 1 tsp coconut flavoring, and 1 Tbsp brown sugar. Stir this into the rice. Cook in rice cooker or over stove top.

Sauce:

Warm the rest of the can of coconut milk together with 1/4 cup sugar, pinch of salt, 1 tsp coconut flavoring, and 1 tsp vanilla over medium heat. Add cornstarch mixture (dissolved in water) to the sauce and stir to thicken slightly. As it thickens, turn heat down to low. Remove from heat when thickened. Pour sauce over cooked rice and mix completely. Allow to sit for a few minutes to let the rice absorb the sauce. Serve immediately with sliced mangos.

Quick Version:

1 cup uncooked Jasmine or Glutenous Rice (found in Asian aisle in the grocery store)

1 can coconut milk

2/3 cup sugar

1/2 tsp salt

1 ripe mango

Cook rice as directed on bag/box (can cook on stove top or in a rice maker). Meanwhile, in a small saucepan, combine coconut milk, sugar, and salt. Boil for 3 minutes, stirring frequently. Remove from heat. Add the hot coconut milk sauce to the cooked rice. Stir until mixed. Slice mangos and top rice. Serve immediately.

 

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Key Lime Bars

22 Mar

Spring has sprung, and so has my craving for all things citrus!!! Take a step out of the traditional lemon-bar box and throw in a little key-lime twist. 🙂 The crust on these almost makes me more happy than the filling – almost. Yummy.

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Ingredients:

Crust –

1 cup flour

1/3 cup powdered sugar

1/4 cup pecans, chopped finely

1/4 cup flaked coconut

1/3 cup butter, melted

Filling –

2 eggs, slightly beaten

1 cup sugar

2 tsp key lime zest

1/4 cup key lime juice

1/4 tsp baking powder

Preheat oven to 350^F. Lightly butter and 8×8 baking pan.

For crust: Sift together flour and powdered sugar. Stir in pecans and coconut. Add butter. Press lightly in pan. Bake for 15-20 minutes, until lightly browned.

While crust is baking, beat together eggs, sugar, zest, lime juice, and baking powder. Pour mixture over baked crust. Bake 13-17 minutes, or until edges are lightly browned and center is set. Cool completely. Cut into squares and dust with powdered sugar.

 

Almond Joy Brownies

13 Feb

My children are on some sort of sugar high tonight. And I’m not…I am most defiantly not. This morning my husband rolled over and said, “I’m tired. How about you?” I said, “I’m always tired.” I can’t wait to wake up one morning and feel completely rested. It will happen – it will.

I almost forgot to take pictures of these – I literally grabbed the last 3 brownies :). I also almost lost the recipe! And this is not one that I want to lose – so, so yummy! I have a hard time finding good home-made brownie recipes. Is it sacrilege to prefer boxed over home-made? I like most home-made recipes ok, but they are never gooey enough. Or if they are gooey, they are grainy. I have endless complaints. But I really like the base brownies in this recipe, which makes the coconut and ganache toppings just straight out of heaven.

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Ingredients

FOR THE BROWNIES
1/2 cup (50 grams) unsweetened cocoa powder
1/2 cup (64 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter
1 cup (200 grams) sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced almonds

FOR THE COCONUT FILLING
2 1/2 unsweetened coconut (you can use sweetened coconut, but if you do, omit the confectioners’ sugar)
1/2 cup confectioners’ sugar
1/2 cup heavy cream

16 whole almonds

Chocolate Ganache

4.5 ounces milk, white, bitter-, or semi-sweet chocolate, chopped
scant 1/2 cup (about 7 ounces or 218 ml) heavy cream

Place the chocolate in a medium bowl.

Bring the heavy cream to a gentle boil. Pour the hot cream over the chocolate, and allow to sit for 5 minutes. Whisk the cream and (now melted) chocolate together into smooth and glossy

To make the brownies: Preheat oven to 350 degrees. Grease and flour and 8 x 8-inch baking dish.

In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside.

In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.

Whisk in the dry ingredients until combined. Stir in the almonds until evenly distributed. Pour the batter into the prepared pan.

Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before topping with the filling.

To make the filling: In a large bowl, combine the coconut and sugar, stirring until all of the coconut is evenly coated. Add the heavy cream, and stir until well combined.

Assemble: Press the coconut mixture on top of the cooled brownies, spreading it evenly. Chill the brownies for 20 to 30 minutes in the freezer.

While the brownies are chilling, make the ganache.

Once the brownies are chilled, top with the whole almonds, then pour the ganache over the top. Allow to set up for an hour or so before serving.

* I put the ganache over the brownies and then, after chilling, cut into squares. It ended up being a little messy – the ganache preferred sticking to my knife over the coconut. I would suggest cutting brownie squares first and then putting ganache over each one individually – unless you don’t care what they come out looking like 🙂

Original recipe: http://bakingdom.com/2013/03/almond-joy-brownies.html

Coconut-Banana Ice Cream

27 Jul

This week, we are turtle sitting Jeeves. He is very well behaved and my kids love feeding him, but he’s never answered the door, or brought me afternoon tea. He’d make a terrible butler, so I guess it’s a good thing he’s a turtle instead. He also fails to tell me that I really shouldn’t keep making different flavors of ice cream. It’s summer and all, but my freezer is starting to overflow. I blame my lack of self control. And Jeeves. Because I can.

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Ingredients:

2 egg yolks

1 1/4 cups sugar

1 cup milk

1 can coconut milk

2 cups half and half

1 tsp vanilla

1/4 tsp salt

2-3 ripe bananas, mashed

*Optional – 1 cup toasted coconut

In a large saucepan, heat milk, coconut milk, and half and half. Whisk together egg yolks and sugar until smooth. To temper the egg mixture, carefully whisk in about 1 cup of the hot liquid into the egg mixture until smooth. Then whisk the egg mixture into the remaining amount of cream in the pot. Return to medium low heat, and cook up to 170 degrees F. Add vanilla and salt, mix well. Allow mixture to cool then transfer to ice cream maker. When ice cream is close to being done, add mashed bananas and optional toasted coconut. Return to ice cream maker and let the added ingredients to mix. Serve immediately or allow to set in freezer.

Coconut Banana Ice Cream