Coconut Potatoes Recipes

SCALLOPED POTATOES WITH COCONUT MILK AND BASIL

Scalloped Potatoes with Coconut Milk and Basil image

Provided by Vegetarian Times Editors

Yield 8

Number Of Ingredients 6

Ingredients

1/2 large onion, finely chopped (1 1/4 cups)
1 13.5-oz can full-fat coconut milk, whisked until smooth
3 lb. Yukon gold potatoes, peeled and sliced into 1/8 inch-thick rounds
1/2 cup coarsely grated Gruyere or Swiss cheese
1/4 cup chopped fresh basil
3/4 cup grated Parmesan cheese

Steps:

1 Set rack in bottom third of oven, and preheat oven to 400°F. Coat 13- x 9-inch baking dish with cooking spray. 2 Place onion in small bowl, and strain coconut milk over top. Let stand 10 minutes. 3 Stir together potatoes, coconut milk, Gruyère, and basil mixture in prepared baking dish, and season with salt and pepper, if desired. Evenly arrange potatoes to cover bottom of dish. (Potatoes should be covered with coconut-milk mixture.) Sprinkle Parmesan over top. Bake 35 minutes, or until top is lightly golden brown and potatoes feel tender when pierced with tip of paring knife. Cool 15 minutes before serving.

Nutrition Facts : Calories 285 calories

PINEAPPLE COCONUT POTATOES

Pineapple Coconut Potatoes image

There's nothing like Long Island potatoes...and this recipe gives them a bit of tropical flair with pineapple, coconut, soy sauce and ginger. My family thinks they're out of this world! The potatoes are a hit whenever I've served them-at barbecues, holidays and more-and I've often had requests for the recipe.

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
2 cups diced peeled potatoes
1 cup sweetened shredded coconut, divided
1 medium onion, sliced
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 cup cider vinegar
1 tablespoon soy sauce

Steps:

Drain pineapple, reserving juice. In a large bowl, combine the pineapple, potatoes, 3/4 cup coconut and onion. Transfer to a greased 1-qt. baking dish; set aside., In a small saucepan, whisk the brown sugar, flour, salt, ginger, vinegar, soy sauce and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over potato mixture and toss to coat. , Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with remaining coconut. Bake, uncovered, for 10 minutes or until lightly browned.

Nutrition Facts : Calories 221 calories, Fat 6g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 406mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.

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