Citrus Coconut Soda Recipes

CAMPARI CITRUS SODA

Campari Citrus Soda image

Provided by Rachael Ray : Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 4

Ingredients

1 shot Campari
Ice
3 to 4 ounces grapefruit juice
Ginger ale

Steps:

Fill a tall glass with ice. Pour a shot of Campari over ice. Add 3 to 4 ounces grapefruit juice. Fill to top with ginger ale.

CITRUS COCONUT STEAMED COD

Citrus Coconut Steamed Cod image

I love to make this fusion meal on weeknights when I am short on time but want something big in flavor. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 cod fillets (6 ounces each)
1 tablespoon cornstarch
1 cup canned coconut milk
1/2 cup orange juice
2 tablespoons sweet chili sauce
1 teaspoon minced fresh gingerroot
1 teaspoon soy sauce
1 can (11 ounces) mandarin oranges, drained
1 green onion, chopped
2 tablespoons sliced almonds
1 tablespoon sesame oil
Minced fresh cilantro

Steps:

In a large saucepan, place a steamer basket over 1 in. water. Place cod in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, in a small saucepan, whisk cornstarch, coconut milk and orange juice until smooth. Add chili sauce, ginger and soy sauce. Cook and stir over medium heat until thickened, 1-2 minutes. Stir in oranges, green onion, almonds and sesame oil; heat through. Serve with cod; sprinkle with cilantro.

Nutrition Facts : Calories 330 calories, Fat 15g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 316mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 29g protein.

COCONUT AND CITRUS SALAD

Coconut and Citrus Salad image

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 10

Ingredients

1 cup shredded sweetened coconut
1/2 cup sliced almonds
2 tablespoons fresh orange juice
2 teaspoons red-wine vinegar
1/2 teaspoon chopped fresh thyme
Coarse salt and freshly ground pepper
2 tablespoons olive oil
3 cups torn (1 medium head) green-leaf lettuce
2 peeled oranges, thinly sliced
1 apple, thinly sliced

Steps:

Preheat oven to 350 degrees. Spread coconut and almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes. Set aside to cool.
In a small bowl, whisk together orange juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add oil in a slow steady stream.
In a large bowl, combine lettuce with oranges and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately.

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