Coconut Recipes Cookies Recipe For Banana Recipe For Shrimp

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COCONUT BANANA COOKIES



Coconut Banana Cookies image

This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. -Elyse Benner, Solon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

1/2 cup shortening, room temperature
1/4 cup creamy cashew butter
1 cup sugar
1 cup mashed ripe banana (about 2 medium)
1 large egg, room temperature
1 tablespoon grated lime zest
1 teaspoon salt
1/2 teaspoon baking soda
1-3/4 cups unsweetened finely shredded coconut
1-1/2 cups all-purpose flour
1/2 cup sweetened flaked coconut

Steps:

  • Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 232 calories, Fat 14g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.

COCONUT BANANA COOKIES



Coconut Banana Cookies image

These banana cookies made with coconut oil are soft and mildly sweet with a subtle coconut flavor. My son likes them with raspberry jam on top.

Provided by cookinDadda

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 50m

Yield 24

Number Of Ingredients 9

2 teaspoons coconut oil, or as needed
½ cup twice-sifted coconut flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon sea salt
1 ⅓ cups mashed ripe bananas
3 large eggs
⅓ cup extra-virgin coconut oil, warmed slightly
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C) using the convection setting. Grease 2 cookie sheets with 1 teaspoon coconut oil each.
  • Mix coconut flour, cream of tartar, baking soda, and salt together in a small bowl.
  • Combine mashed bananas, eggs, 1/3 cup coconut oil, and vanilla extract in a separate bowl. Beat with an electric mixer until creamy. Slowly add the flour mixture while continuing to mix.
  • Drop spoonfuls of cookie dough onto the greased cookie sheets. Flatten cookies using the back of the spoon.
  • Bake in the preheated oven until no longer wet, about 35 minutes.

Nutrition Facts : Calories 62.7 calories, Carbohydrate 5 g, Cholesterol 23.3 mg, Fat 4.4 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 53.5 mg, Sugar 1.6 g

TROPICAL COCONUT AND BANANA SHRIMP



Tropical Coconut and Banana Shrimp image

A light dish that is wonderful for summertime or for dreaming about being at the shore. It blends the flavors of coconut, pineapple, and banana that complement each other so well. I use cooked tail-off shrimp and canned pineapple as it makes the preparation much shorter

Provided by Babushka

Categories     Pineapple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

12 ounces cooked shrimp
12 ounces crushed pineapple in juice
3/4 cup sweetened flaked coconut
2 teaspoons vegetable oil
1 large banana
2 cups quick-cooking rice

Steps:

  • Drain juice form pineapple can into bowl with shrimp in it and set aside.
  • Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking.
  • Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces.
  • Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up.
  • Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes.
  • Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated.
  • Serve over rice.

Nutrition Facts : Calories 470.2, Fat 10.5, SaturatedFat 6.1, Cholesterol 179.3, Sodium 856.6, Carbohydrate 69.8, Fiber 3.2, Sugar 24, Protein 24.3

SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE



Shrimp with Banana Curry and Steamed Coconut Rice image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 27

2 ounces peanut oil, plus 2 ounces
24 jumbo shrimp
3 cloves garlic, smashed
1/4 cup chopped ginger
1/4 cup chopped green onions
2 stalks lemongrass, chopped
1 green apple, cored and chopped
1/2 cup chopped galangal
2 bananas, peeled and chopped
1 teaspoon ground cumin
4 tablespoons curry powder
1 lemon, juiced
1 lime, juiced
1 orange, juiced
4 tablespoons tamarind paste
5 cups coconut milk
1/4 cup chopped cilantro leaves
1/4 cup torn Thai basil leaves
3 kaffir lime leaves
Coconut Rice, recipe follows
2 cups jasmine rice
1/4 pound butter
1 orange, zested
1 tablespoon ground cumin
1 cup fresh grated coconut
Pinch saffron
1/4 cup chiffonade cilantro, Thai basil, or mint leaves

Steps:

  • In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
  • Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
  • Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
  • Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
  • Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
  • Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.

OATMEAL BANANA RAISIN COCONUT COOKIES



Oatmeal Banana Raisin Coconut Cookies image

A new twist on an old favorite. Moist and yummy.

Provided by MADAMERAMBO

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 30m

Yield 48

Number Of Ingredients 15

1 ¼ cups margarine
¾ cup firmly packed brown sugar
½ cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
3 cups rolled oats
2 ripe bananas, sliced
1 ½ cups raisins
1 cup flaked coconut

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 2 inches apart onto the prepared cookie sheet.
  • Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 17.5 g, Cholesterol 3.9 mg, Fat 5.6 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 113 mg, Sugar 9.4 g

BANANA RUM COCONUT COOKIES



Banana Rum Coconut Cookies image

This is one of the best oatmeal cookies I've ever eaten. It is a healthy and low fat version too. The rum adds an extra kick. Courtesy of Cooking Light.

Provided by Morning Biscotti

Categories     Drop Cookies

Time 34m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 13

2/3 cup dark brown sugar
1/2 cup ripe mashed banana
1/2 cup low-fat mayonnaise
1 teaspoon rum
3/4 cup all-purpose flour (I used whole wheat flour)
1 cup quick-cooking oats
1/2 cup sweetened flaked coconut
1/2 cup golden raisin
1/2 cup chopped walnuts
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 dash ground ginger

Steps:

  • Preheat oven to 350°F.
  • Beat first 4 ingredients with a mixer at medium speed until blended.
  • Combine remaining dry ingredients , add to wet ingredients and stir with a whisk.
  • Droup dough by 2 tablespoonfuls onto baking sheet.
  • Bake at 350F for 19 minutes.
  • Remove and cool on a wire rack.

Nutrition Facts : Calories 106.2, Fat 3.1, SaturatedFat 1, Sodium 27.9, Carbohydrate 18.8, Fiber 1.1, Sugar 10.8, Protein 1.8

SHRIMP WITH BANANA, GUAVA SALSA OVER COCONUT RICE



Shrimp With Banana, Guava Salsa over Coconut Rice image

I love finding new ways to fix shrimp, and this one was a little different. Found it at fl-seafood.com along with some others which I will post. Time does not include refrigerator time

Provided by CoolMonday

Categories     Coconut

Time 30m

Yield 5 serving(s)

Number Of Ingredients 18

1 1/4 lbs shrimp
1 tablespoon vegetable oil
1/2 cup orange juice
1/2 cup cilantro, chopped
1 tablespoon lime juice
1 tablespoon olive oil
2 tablespoons green onions, chopped
1 cup papaya, chopped
1/2 cup orange juice
1/2 cup guava juice
2 tablespoons brown sugar
1 tablespoon curry powder
1/2 teaspoon cinnamon
3 tablespoons lime juice
2 cups coconut milk
1 cup white rice
1 teaspoon salt
3 bananas, chopped (small red or fingerling)

Steps:

  • Combine orange juice, cilantro, lime juice and shrimp (remove shells and tail).
  • Cover and marinate in refrigerator 30 minutes to 4 hours.
  • Combine salsa ingredients EXCEPT bananas and chill.
  • Bring coconut milk to a boil, add rice and salt.
  • Cover and cook over low heat until rice is done.
  • In a large saute pan, add 1 tablespoon olive oil and drained shrimp. Discard marinade.
  • Cook shrimp until opaque and remove from heat.
  • TO SERVE:.
  • Add chopped bananas to salsa. Place a mound of rice on plate, then shrimp, top with salsa.
  • Can sprinkle on a little paprika and garnish with cilantro.

Nutrition Facts : Calories 815.7, Fat 26.7, SaturatedFat 19.4, Cholesterol 142.9, Sodium 1159.3, Carbohydrate 126.3, Fiber 4.4, Sugar 81.7, Protein 20.9

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