Coconut Green Tea Recipes

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TEMPURA BANANAS WITH COCONUT-GREEN TEA SAUCE



Tempura Bananas with Coconut-Green Tea Sauce image

Provided by Sandra Lee

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 12

2 large bananas, ripe
1 cup ice water
1 1/4 cups tempura batter mix (recommended: Shir-Akika)
1 tablespoon pumpkin pie spice
1 pinch cayenne pepper
Vegetable oil, for frying
Powdered sugar, for dusting
1 cup heavy cream
4 green tea bags
1 scoop coconut sorbet (recommended: Ciao Bella)
Fresh raspberries, for garnish
Fresh mint sprigs, for garnish

Steps:

  • Slice bananas diagonally, 1/4-inch thick; set aside.
  • Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.)
  • Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar.
  • For the Coconut-Green Tea Sauce
  • In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted.
  • Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint.

COCONUT GINGER TEA WITH LIME, HONEY AND TURMERIC



Coconut Ginger Tea With Lime, Honey and Turmeric image

I love the fair trade teas produced by Zhena's Gypsy Tea, especially her Coconut Chai. Inspired by the perfume of coconut in that tea, I infused shredded coconut and ginger and added a little fresh lime juice, honey and a smidgeon of turmeric. The idea of making a turmeric and honey paste comes from Heidi Swanson's 101cookbooks.com.

Provided by Martha Rose Shulman

Categories     breakfast, lunch, quick, non-alcoholic drinks

Yield Serves 2

Number Of Ingredients 7

1/4 cup finely grated unsweetened coconut
2 to 3 teaspoons minced ginger
2 1/2 cups boiling water
Up to 1 tablespoon fresh lime juice, to taste
For each serving: 1 to 1 1/2 teaspoons honey or honey-turmeric paste (see below)
1/2 teaspoon turmeric
2 tablespoons honey

Steps:

  • Place the coconut and ginger in a large pyrex measuring cup or teapot and pour on the boiling water. Cover and allow to steep for 30 minutes or longer. Strain into another measuring cup, a bowl or a teapot and press the coconut against the strainer to extract all the flavorful liquid.
  • Reheat the infusion and pour into cups. Stir 1/2 to 1 teaspoon lime juice and 1 to 1 1/2 teaspoons honey or honey-turmeric paste into each cup.

COCONUT GREEN TEA



Coconut Green Tea image

Green tea brews a range of colors from yellow to bright green, depending on the variety. This recipe tastes great with any type, so feel free to use your favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 10m

Number Of Ingredients 5

2 teaspoons sugar
3 cups coconut water (preferably raw, such as Harmless Harvest)
4 bags green tea, such as Rishi Organic Green Sencha
1 small peach, cut into wedges
Fresh mint sprigs, for serving

Steps:

  • Stir sugar into coconut water until dissolved. Add tea bags and peach. Cover and refrigerate 8 to 12 hours.
  • Remove bags; press gently to release liquid, then discard. Serve over ice, with mint.

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