BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE
Take your family to an exotic culinary destination with baked coconut chicken fingers served with a tropical fruit sauce made of bananas, passion fruit, and pineapple.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
- Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
- Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
- Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
- Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
- Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.
Nutrition Facts : Calories 633.7 calories, Carbohydrate 31.2 g, Cholesterol 145.8 mg, Fat 44.6 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 32.3 g, Sodium 492.7 mg, Sugar 11.6 g
COCONUT JAM FILLS
Steps:
- Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
- Place the grated coconut in a shallow bowl and set aside. Combine the flour, baking soda, salt and oats in a large mixing bowl.
- In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the eggs and vanilla. Add the flour mixture and mix just until combined.
- To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat then place on the cookie sheet and flatten to 2-inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoonful of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool.
COCONUT FINGERS
Make and share this Coconut Fingers recipe from Food.com.
Provided by Susie T
Categories Breads
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 145 degrees celsius.
- Grease and line an 18cm x 28cm x 2cm baking tray with baking paper.
- In a bowl, put in the butter, golden syrup and egg yolks.
- Slowly add flour and coconut until well covered.
- Place in the prepared tray and press well and evenly.
- Spread with the jam.
- Spread topping over the jam.
- Bake in oven for 45 minutes.
- Cut into fingers while it is still warm.
- TOPPING: Beat the egg whites until they form stiff peaks.
- Add the icing sugar bit by bit while still whisking.
- Fold in the coconut.
Nutrition Facts : Calories 176.3, Fat 8.2, SaturatedFat 5.4, Cholesterol 35, Sodium 24.3, Carbohydrate 24.5, Fiber 0.5, Sugar 12.4, Protein 2
COCONUT JAM FLAPJACKS
Traditional British flapjacks are made even better with coconut jam.
Provided by Lady at the Stove
Categories Pancakes
Time 55m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x7-inch glass pan.
- Combine coconut jam, brown sugar, vegan butter, and golden syrup in a saucepan over medium-low heat. Cook until melted together, about 3 minutes.
- Meanwhile, pulse oats in a food processor until finely ground.
- Add ground oats to the melted jam-sugar mixture; stir until coated. Spread mixture in the prepared pan. Sprinkle coconut flakes on top and press down.
- Bake in the preheated oven until cooked through, about 10 minutes. Remove from the oven and let cool completely, about 30 minutes, before cutting into 36 squares.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 9.9 g, Fat 1.9 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 16.1 mg, Sugar 3.7 g
COCONUT-MACADAMIA FINGERS
Dress up our Classic Shortbread with coconut and macadamia nuts for a tropical taste. It's a sweet, nutty, and absolutely delightful dessert.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 32 fingers
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Beat in vanilla. Add coconut and macadamia nuts; mix to combine.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Butter an 11 1/2- by-8 1/2-inch rimmed baking sheet, and line with parchment, allowing a 2-inch overhang on long sides; butter parchment. Using plastic wrap, press dough into prepared pan. Leave plastic on dough, and refrigerate 20 minutes. Cut into 32 rectangles (about 3 by 1 inch each); prick top all over with a wooden skewer. Refrigerate 15 minutes.
- Bake until golden brown and firm in center, about 40 minutes. Lift out by overhang; transfer to a wire rack to cool. Recut into rectangles.
COCONUT JAM FINGERS
Make and share this Coconut Jam Fingers recipe from Food.com.
Provided by Chef mariajane
Categories Bar Cookie
Time 30m
Yield 48 bars
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- BASE: Blend the brown sugar, flour and butter until the mixture is well combined. Press evenly into the bottom of a 9x13-inch baking pan. Bake in the middle of the oven for 10 minutes. Remove from the oven and spread with the raspberry jam.
- Beat the eggs, sugar, flour, coconut, almonds, vanilla and salt together.
- Spread the coconut mixture evenly over the crust and bake for 20 minutes, or until it is pale golden. Cut into 48 bars while warm and let them cool completely in the pan on a rack.
- Store in an airtight container for up to 5 days at room temperature. Freeze for longer storage.
Nutrition Facts : Calories 103.2, Fat 5.4, SaturatedFat 2.9, Cholesterol 13.9, Sodium 42, Carbohydrate 12.9, Fiber 0.9, Sugar 8.6, Protein 1.5
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