Coconut Buttermilk Granita Recipes Recipe For Shrimp

COCONUT GRANITA

Steps:

• Mix all the ingredients together until well blended. Taste for sweetness.
• Pour into a 9 x 9 x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape to form flaky texture. Continue to scrape the surface every 30 minutes until you have a fluffy snowy consistency. Serve or keep in an airtight container in the freezer, scraping every so often to keep a light texture.

COCONUT-LIME GRANITA

Steps:

• Place an 8-inch square baking dish in the freezer to chill while you make the simple syrup.
• Combine the sugar and 1/2 cup of water in a small saucepan over low heat until the sugar is dissolved and syrup is at a gentle boil. Remove it from the heat, and allow it to cool..
• Pull the chilled baking dish out of the freezer, and pour the coconut milk into the dish. You may need to whisk it to smooth out any lumps.
• Whisk in the simple syrup, lime zest, lime juice and fresh coconut until well combined. Place the dish in the freezer, and let it chill for 1 hour.
• Pull it out of the freezer, and using a fork, break up the ice crystals forming around the edge of the dish, by dragging them into the more molten center. Return to the freezer and repeat this process every hour or so, smoothing out the granita before you return it to the freezer. The whole process should take about 3 hours. When you're ready to serve, allow the granita to sit at room temperature for about 5 minutes so that it softens. Spoon the mixture into a small bowl or glass, and top with a little coarse sea salt.

COCONUT WATER GRANITA

Steps:

• Combine coconut water and sugar in a 2-quart baking dish; stir to dissolve sugar. Freeze until solid, at least 4 hours and up to 1 month (covered if freezing longer than a day).
• Using the tines of a fork, scrape surface to create ice crystals; transfer to serving bowls or glasses; top with strawberries and coconut flakes and serve immediately.

COCONUT GRANITA (I-THIM MAH PLOW)

Steps:

• In a medium saucepan, combine the sugar and water, mixing to thoroughly combine. Bring to a boil over high heat and boil for 3-4 minutes, until the sugar has dissolved. Transfer to a large mixing bowl and let cool to room temperature.
• Add the coconut milk and almond extract to the sugar syrup, mixing well to combine Pour into a 9x13 pyrex or plastic container and put in the freezer.
• After about an hour, ice crystals will start to form around the edges of the container. Use a fork to break up the ice crystals, and continue to freeze, mixing and scraping with a fork every 30 to 45 minutes, until the mixture turns to ice shavings.
• To serve: use a fork or ice cream scoop to shave off layers of the frozen block. If the granita is too hard to scrape, leave it out at room tep until it starts to melt or break in up into pieces and pulse in a food processor.
• Serve in small bowls and garnish with the crushed peanuts.

BUTTERMILK MANGO CURRY

Steps:

• In a blender, combine the coconut, cumin, 1/4 teaspoon cayenne, 1/8 teaspoon turmeric and 1/2 cup of water. Blend to a paste.
• Peel, seed and cut mango into 1/2-inch cubes (about 1 cup). In a saucepan, combine the mango, green chilies, remaining cayenne and turmeric, salt and 1 cup water. Simmer until the mango is soft.
• Add the coconut paste and buttermilk and stir over medium heat; do not let it boil. When the mixture is hot, remove it from the heat.
• In a small pan, heat the oil over medium-high heat. Add the mustard seeds and cover. After the seeds begin popping, add the fenugreek and chili. When the fenugreek is toasted, toss in the curry leaves, then pour this into the buttermilk mixture. Serve warm over rice.

COCONUT CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix flour, baking powder, and salt together and set aside.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract.
• Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.

STRAWBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
• Combine flour, baking powder, and salt in a bowl. Set aside.
• Cream butter and 1 cup sugar with an electric mixer together in another bowl until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add vanilla. Add dry ingredients and buttermilk alternately. Fold in strawberries. Transfer batter into the prepared skillet and smooth out the top. Sprinkle with 2 tablespoons sugar.
• Bake in the preheated oven until golden brown and a toothpick inserted in center comes out clean, 60 to 75 minutes.