Coconut Recipes For Kids Recipe Cards

COCONUT CHICKEN CURRY

Steps:

• add the ghee and coconut oil to the inner pot and press the sautee button
• add the onions and cook until caramelized
• add the garlic and ginger and cook until fragrant.
• add all the spices, stir and cook about 2 mins
• add the coconut water and deglaze the pot very well - to avoid the burn notification
• without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream
• add the coconut milk liquid and crushed tomatoes to the pot
• at this point you can blend with the hand mixer - but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it
• add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don't stir)
• pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins
• quick release
• pull out the chicken and shred it
• add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce
• serve over rice

DELICIOUS COCONUT TARTS, CHINESE BAKERY-STYLE

Steps:

• Preheat oven to 180°C (350°F). Position an oven rack in the lower third (just below centre) of the oven.
• In a mixing bowl, stir flour, icing sugar and salt together to mix well.
• Add chilled butter cubes and rub into the flour until the mixture resembles a sandy mixture or like breadcrumbs.
• Add egg yolks, and cut into the flour-butter mixture with a dough scraper until the dough starts to come together. Finish up kneading by hand until the dough is smooth and even coloured. DO NOT OVER-KNEAD or else the pastry will be tough.
• Set it in the chiller while you make the filling.
• In a mixing bowl, combine eggs, sugar, milk, coconut milk and yellow food colouring (optional). Whisk by hand until sugar dissolves.
• Add in melted butter and whisk to combine well. Tip in grated coconut and stir to combine well. (If using desiccated coconut, please read notes below.)
• BLIND-BAKE THE TART SHELLS
• Line the tart moulds with pastry dough, pressing gently into the moulds. The thickness should ideally be between 3 - 4 mm.
• Line the tart shells with a cut square of baking paper. Fill with baking beans or rice. OR instead of using weights, lightly prick the base with a fork. Bake in the oven for 10 to 15 minutes, or until the tart shells are a light golden brown.
• Remove the baking beans and baking paper.
• Spoon the coconut filling into each tart shell. Do not spoon too much liquid, leaving about a 2-mm border around the tart edge clear of filling. Note: If desired, strain the coconut filling before filling. Do not press any juices out from the flesh when you do this, as it should be soaked as heavily as possible. Then, fill tart shells with the flesh. Finally, spoon just enough of the liquid custard to fill up to almost the edge of the tart. Don't overdo it, otherwise the custard will bubble over the edges of the shells during baking.
• To create a slightly dome-shaped filling, pile some strained coconut flesh in the centre (please read Notes below).
• Bake for 25 to 30 minutes or until coconut tops brown evenly. Bake for a few minutes longer if you like the crusted tops.
• Remove from oven and let the tarts cool in their moulds for 15 minutes. Gently remove from tart moulds and cool on a baking rack.

KETO COCONUT FLOUR BROWNIES RECIPE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C). Line an 8x8 in (20x20 cm) baking dish with parchment paper and grease lightly.
• Melt the butter and 1 cup of chocolate chips in a double boiler on the stove, stirring occasionally. Set aside to cool for a couple of minutes.
• Transfer the chocolate mixture to a food processor and add the eggs, vanilla and heavy cream. Pulse a few times until combined.
• In a small bowl, whisk together the Besti, cocoa powder, coconut flour, and sea salt.
• Add the dry mixture to the food processor and pulse until smooth.
• Spread the batter in the prepared baking pan and top with 1/8 cup of chocolate chips.
• Bake about 20-30 minutes, until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.

THAI COCONUT CHICKEN

Steps:

• In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
• In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
• Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
• Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
• Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
• Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.