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Cooking, Recipe and Food Blog

Strawberry Coconut Daiquiri

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Living in the city means that you have to keep up with the fast paced lifestyle most people have, which is the reason why once in a while we take a break to get away from it all. This quick and easy cocktail recipe reminds me of just that. Each refreshing sip transports me to a relaxing getaway. It is a perfect cooler for a warm night or a fun drink for afternoon barbecues.

For this recipe we used coconut flavored rum since it is readily available, but if you have fresh coconuts available, you can add coconut juice and meat to this drink and use white rum instead.

 

Serves 4

Ingredients:

4 cups chopped fresh or frozen strawberries

4 tablespoons sugar

2 tablespoons fresh lemon juice

4 cups ice cubes

2 cups coconut-flavored rum

Fresh coconut for garnish

Fresh strawberries for garnish

 

Place the strawberries, lemon juice and sugar in a blender. Blend it for one minute or until it is smooth. Add the ice cubes and rum and blend it for another 1-2 minutes or until the ice is crushed. Adjust the taste and place more rum if desired. Transfer the drink to a large pitcher or into individual glasses. Garnish with fresh coconuts and strawberries before serving.

 

Photo Courtesy Of:  emilyonasunday

Lemon and Coconut Cake

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Layers of Lemon and Coconut goodness, this dish is so decadent and delicious, you’ll want to make more than one!

Lemon Coconut Cake

Very easy to make, and the Cake could last up to two weeks before going stale. Not that you’ll be able to resist eating it all before then!

To Serve 10
225ml Milk
6tbsp Lemon Juice
Zest of 2 Unwaxed Lemons, finely grated
100g Desiccated Coconut
300g Plain Flour
1 1/2tsp Baking Powder
1/2tsp Bicarbonate of Soda
225g Butter
4 Large Eggs
100g Unsalted Butter
100g Icing Sugar
300g Soft Cheese
1/4tsp Vanilla Extract
150g Lemon Curd

1. Heat an Oven to 180C. Grease and line three shallow cake trays, each about twenty centimetres across. Put the Milk and a tablespoon of Lemon Juice into a Jug and stir. Leave to stand for at least five minutes
2. Put four tablespoons of the Lemon Juice into a pan with seventy five grams of the Caster Sugar, heating gently until the sugar has dissolved. Remove from the heat, then stir in the Lemon Zest and Desiccated Coconut, before setting to one side.
3. Sift the Flour, Baking Powder and Bicarbonate of Soda together.
4. Cream the Butter and the rest of the Caster Sugar together, before beating the Eggs in, one at a time.
5. Fold the Flour and Milk Mixture into the Eggs, transfer to the baking trays. Level the tops off, and bake for twenty five minutes, or until the tops spring back when lightly pressed. Cool on a Wire Rack.
6. For the filling, cream the 100g Unsalted Butter with the Icing Sugar, before beating in the Soft Cheese, Vanilla and Lemon Juice. Sandwich the Cakes with the Lemon Curd and two thirds of the Filling. Spread the rest on top, and decorate if wanted.

Photo Courtesy of: jamieanne

Orange and Rum Chocolate Truffles

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This is a very fancy sweet and great for showing off to guests. To really show off to your guests, you can give these out in fancy boxes, customised with little features special for each guest.

Truffles

As with most desserts, making sure you use the best quality Chocolate possible for cooking.

To make 30
400ml Double Cream
50ml Dark Rum, you can add more or less – depending on your taste
Zest of 1 Orange, grated on a Micro-fine Grater
400g Dark Chocolate, at least 70% Cocoa – broken into pieces
Nibbed Almonds
Ground Pistachios
Desiccated Coconut
Cocoa Powder

1. To make the Chocolate Ganache (the Truffle itself), pour the Cream into a heavy-based saucepan and bring to the boil gently with the Rum and Orange Zest. Pour the mixture over the Broken Chocolate pieces, slowly mixing all the time. When it’s all melted and smooth, place in the fridge for two to three hours, until completely set.
2. Remove the Chocolate Ganache from the Fridge, and pick somewhere cool to work. Place the Almond, Pistachio, Coconut and Cocoa Powder onto different plates.
3. Soak a Teaspoon in a bowl of hot water, then use to spoon a portion of the mixture out, then drop and roll into the dusting of your choice.
4. Once rolled in the coating, place on a sheet of baking parchment, then leave to set again in the fridge for another hour or so.

Try to keep as chilled as possible, to prevent any of the Truffles melting or losing their shape.

Photo Courtesy of: wiennat

Coconut Salads

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I love coconuts. I can eat the meat and drink the juice straight out from the shell. There are many coconut recipes out there, but the sweet salad desserts are simply the best.

These are famous Filipino desserts often served during parties or gatherings.

Coconut Pandan

Ingredients:

6 coconuts

2 packs unflavored gelatin

1 cup sweetened condensed milk

1 cup heavy cream

Pandan leaves or 1 bottle pandan flavoring

Drain the coconut juice in a bowl or pitcher and reserve it for later. Cut the coconuts open. Scoop out the meat and chop it finely. Set it aside.

Prepare the gelatine according to package instructions. Replace water with coconut juice. Add pandan leaves (remove it after boiling) or 2 tablespoons of pandan flavoring while boiling the gelatin mixture. Transfer the gelatin in a tray. Let it cool. Once it is set, slice it into cubes.

In a bowl, combine the coconut meat, gelatin, cream and condensed milk. Add more condensed milk if you want it sweeter and more cream if you want to lessen the sweetness. Mix well and refrigerate. Serve chilled.

Mango Loco

Ingredients:

2 packs unflavored gelatin

3 tablespoons mango flavoring or mango concentrate

4 ripe mangoes

Meat from 6 coconuts

1 cup sweetened condensed milk

1 cup heavy cream

Prepare the unflavored gelatin according to package instructions. Add mango flavoring or mango concentrate. Once it is set, slice it into cubes.

Slice the mango and chop it into cubes. Remove the seed and discard it.

In a bowl combine the mango, gelatin, cream and condensed milk. Adjust the sweetness if necessary. Refrigerate and serve chilled.

Photo Courtesy Of: mavi07

Coconut Macaroons

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It is a delicious and easy to make snack that you can prepare at home. You can take it to parties or even give it out as a gift. Keep it in a sealed container, so that it stays moist.

If you are planning to take it to a party or give them away, use nice baking cups and packaging.

Ingredients:

3 cups shredded coconut

3 eggs, beaten

1/2 cup butter

1 cup sweetened condensed milk

1/4 cup sugar

1/8 teaspoon salt

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

Small paper baking cups

Preheat the oven at 400 degrees F.

In a bowl, combine the coconut, eggs, condensed milk, sugar, salt, vanilla and almond extracts. Mix well and place the mixture in a pastry bag.

Pipe in the filling into the baking cups (up to half). Place the filled baking cups on a tray. Bake it for 20 minutes or until the tops turn golden brown. Let it stand for 5 minutes after baking.

You may sprinkle some grated coconut on the macaroons for garnish if desired. Serve immediately or store in a sealed container.

Photo Courtesy Of: little blue hen

Scallop and Bacon Kebab

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Very simple, very elegant, and very fast to prepare – this is a great starter for so many meals, and served with the Coconut Rice, it can make a more filling dish.
Scallop and Bacon Kebab
The presentation of this dish is very easy to adapt to suit the uses more than you’d think – serve on the bed of Coconut Rice to add more colours to this dish.

To Serve 2

4 Large Scallops
8 Streaky Bacon Rashers, derinded
1 Large Courgette, trimmed
1tsp Balsamic Vinegar
1tsp Olive Oil
1tsp Lemon Juice
1tsp Dried Thyme
1tsp Turmeric
Salt and Pepper
1tbsp Desiccated (shredded) Coconut
100g Long-Grain Rice

1. Cut the Scallops into bite-sized pieces, and wrap a rasher of Bacon around each one – you may need slightly more Bacon, depending on the size of the Scallops.
2. Cut the Courgette into diagonal slices about one centimetre thick, and wash under running water. Pat dry with some kitchen paper
3. Thread the Bacon-wrapped Scallops and Courgettes onto Kebab Skewers, alternating between the two. If you’re using Wooden Skewers, leave them to soak In Water for about thirty minutes before using, and if you’re using Metal ones, you may want to slightly grease them first to prevent anything from sticking.
4. Combine the Vinegar, Oil, Lemon Juice, Thyme and Pepper, before brushing over the Kebabs. Leave to marinade for about fifteen minutes, or whilst cooking the Rice.
5. To prepare the Rice, bring a small pan of water to the boil, add the Salt and Turmeric. Add the Coconut and Rice, before bringing back to the boil, and simmer (uncovered) for twelve to fourteen minutes, or until tender.
6. Heat a grill up, and then place each Kebab under it, cooking for two or three minutes on each side, until the Scallop is cooked and the Bacon is slightly crisp.
7. Drain the Rice thoroughly, and serve on a warmed plate.

Photo courtesy of: Fuzzy Gerdes

Gingered Chicken and Noodles

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A Rich, creamy flavoursome sauce, that’s a great dish for a lunch. It’s very quick to make – taking around thirty minutes from start to finish, full of colour, and full of taste.
Chicken with Ginger and Chilli
If you’re not able to find any Coconut Milk, chop up 50g of Creamed Coconut, and make up to 300ml with Boiling Water, and bring to the boil, before stirring well.

To Serve 4
1tbsp Vegetable Oil
1 bunch Spring Onions, sliced
2.5cm Ginger, peeled and grated
1 Garlic Clove, peeled and crushed
275g Skinless Chicken Breast, cut into bite-sized pieces
2tbsp Mild Curry Paste or 1tbsp Hot Thai Curry Paste
300ml Coconut Milk
300ml Chicken Stock
Salt and Pepper
125g Chinese Egg Noodles
2tsp Lemon or Lime Juice

1. Heat the Oil In a large pan, and fry the Spring Onions, Ginger and Garlic until they begin to soften. Add the Chicken pieces and the Curry Paste, and cook off for a further three to four minutes until golden brown and cooked through.
2. Stir the Coconut Milk into the pan, along with the Chicken Stock, and season to taste with Salt and Pepper. Increase the heat, and bring the pan to the boil before adding the Noodles, broken into half. Cover the pan, and then simmer for around five to ten minutes, stirring occasionally. When cooked, the Noodles are just tender, and not too soft.
3. Add the Lemon or Lime juice, season to taste, and serve immediately.

If the mixture is too thick or dry after the Noodles are included, add some more stock. Similarly, if it becomes too watery, add more Coconut Milk and cook for slightly longer to thicken it up.

Photo Courtesy of: ricepalette

Coconut Almond Crusted Salmon

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Most people are not fond of cooking fish because they do not know how to prepare it. Fish especially in fillets are easy to cook. You can fry, steam or broil it. Just add herbs and season it with salt and pepper. It will probably take around 15-20 minutes to prepare a good dish made of fish.

Salmon is a commonly used type of fish when cooking.  It is a little oilier than other types of fish, which is why it is suitable for baking. It remains juicy because it does not dry easily. Coconut flakes are a perfect compliment. The oils from the salmon and coconut combined give off a rich but light flavor, resulting in a succulent dish.

Ingredients:

4 (4 ounce) salmon fillets, skin removed

2 teaspoons olive oil or cooking spray

1 tablespoon lemon or lime juice

1/4 cup panko (Japanese bread crumbs) or dry bread crumbs

1/2 cup sweetened coconut flakes

1/4 cup almonds, sliced or crushed

2 tablespoons butter

Salt and pepper to taste

Preheat oven to 400F (200C) degrees.

Marinate the salmon in lemon juice and set aside, let the fish absorb the flavor.

In a shallow dish or bowl, combine the bread crumbs, coconut and almonds. Season the mixture with salt and pepper.

Grease the baking pan with olive oil or cooking spray. Coat the fish with bread crumbs mixture and place them on the baking pan. Top the fish with the leftover bread crumbs mixture.

Bake it for 10-15 minutes, depending on the thickness (10 minutes for every inch) or until the crust is golden brown.

Serve warm with vegetables.

Photo Courtesy Of: miriam_kato

Beef Rendang

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Beef so soft and tender it should be close to falling apart, and a sauce that’s so thick and full of flavour makes this Indonesian dish really stand out.

Beef Rendang

It’s similar to a curry, and can be made with Beef, Chicken, Mutton, Duck or some vegetables. It’s a slow cooked meal, and can be served on it’s own as a complete meal.

To Serve 6
1 Large Onion, Peeled and Quartered
6 Garlic Cloves, Peeled
5cm Ginger, peeled
1 Red Pepper, Deseeded and Chopped
4 Dried Hot Chillies
2tsp Ground Coriander
2tsp Ground Cinnamon
1tsp Ground Cloves
1tsp Turmeric
3tbsp Vegetable Oil
1.1kg Stewing Beef, Cut into Large Chunks
1.7l Coconut Milk
1 Lemon Grass Stalk, bruised
Salt

1. In a food processor, add the Onion, Garlic, Ginger, Red Pepper, Chillies, Coriander, Cinnamon, Cloves and Turmeric, along with a tablespoon of Water. Process until smooth and paste-like.
2. Heat the Oil in a large pan or casserole dish, before adding the Paste that you’ve just made. Cook over a Moderate heat for three to five minutes, stirring constantly.
3. Add the Cubed Beef to the pan, and cook for a further two to three minutes, making sure that the Meat is completely covered by the spice mixture.
4. Pour the Coconut Milk into the Pan, and increase the heat whilst stirring to bring the mixture to the boil, then add a teaspoon of Salt, and the Lemongrass before lowering the heat and simmering gently without the lid, stirring from time to time for two hours.

If the sauce is too thick, add a small amount more of Coconut Milk and Water (mixed together), and if it’s too thin, remove the Beef, and bring the sauce to the boil, stirring frequently.

Photo Courtesy of: Avlxyz

Coconut Curry

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This is a very simple dish, and it makes a very flavoursome curry, with tastes of (as the name suggests) coconut. It’s a very creamy dish, and quite heavy on the calories, so may not be the best thing for straight after Christmas!

Coconut Curry

Serve it with a freshly toasted Naan bread, and Rice – try adding some tumeric and chopped almonds to the Rice once cooked to add more flavours to the side.

To Serve 4
1tbsp Oil
450g Minced Beef
2 Garlic Cloves, Crushed
1tsp Ground Cumin
1tsp Ground Coriander
1tsp Garam Masala
1/2inch Fresh Root Ginger, Grated
2tbsp Ground Almonds
175ml Coconut Milk
120ml Beef Stock
Salt and Pepper
2tbsp Fresh Coriander, Chopped

1. Heat the Oil in a large Saucepan, and add the Minced Beef and Garlic. Cook for five minutes over a medium-high heat.
2. Add the Cumin, Coriander, Garam Masala and Ginger, and cook for two more minutes, before adding the Ground Almonds and seasoning to taste.
3. Drain any excess liquid off, leaving around a tablespoon in the pan, then add the Coconut Milk and Stock. Mix in well, and bring to the boil.
4. Reduce the heat and simmer for twenty minutes, before adding in the Fresh Coriander and cooking for a further ten minutes until the sauce is thicker (it shouldn’t be dry, but shouldn’t be very…saucy).

Serve fresh and still hot from the pan, along with Rice, Naan Bread, Yogurt dip and Coriander on the plate.

For an alternative, simply replace the Minced Beef with diced Chicken, and cook until done through before moving on to the next step. Try adding different vegetables to the mix – Onions, Peppers and sliced Aubergines are all good to use.

Photo Courtesy of: Avlxyz

Thai Beef Curry with Coconut Milk

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A really simple, basic dish, that will people craving more of the tastes and textures that make this such an appetising meal.

Thai Beef Curry

You can serve with Rice or Noodles – depending on what you prefer. Try adding prawn Crackers to have as a side.

To Serve 4

3tbsp Vegetable Oil

800g Braising Steak, Cubed

2 Onions, Thinly sliced

2tbsp Thai Red Curry Paste

1tbsp Tamarind Paste or Lime Juice

2tbsp Fish Sauce

850ml Coconut Milk

2tsp Sugar

6 Cardamom Pods, Crushed

1small Pineapple, Peeled and Chopped.

1.       Heat the Oil in a flameproof casserole dish, and brown the beef off before setting aside, making sure you keep as much of the juice and Oil in the pan as possible

2.       Fry the Onions and cook for five minutes, before setting them aside with the Beef.

3.       In the pan, add the Red Curry Paste, and cook gently over a low heat for a minute, then add the Tamarind paste, Fish Sauce, Coconut Milk and Sugar.

4.       Bring to the boil, then reduce the heat to simmer.

5.       Re-add the Beef and Onions to the dish with the Cardamom Pods, then simmer for sixty to ninety minutes. Stir from time to time, and if it starts to become a bit dry, cover with a lid. Bare in mind that the dish shouldn’t have a lot of liquid with it, but it shouldn’t be very dry.

6.       Add the Pineapple and cook for a further five minutes.

7.       Check to make sure the dish is dry enough. If it isn’t, add a small amount of water or some extra Coconut Milk.

8.       Serve with Rice or Noodles, and Prawn Crackers.

Photo Courtesy of: Avlxyz