Coconut Sticks Recipes

COCONUT NOUGATINE STICKS

Steps:

• Preheat oven to 350F.
• Position rack in the center of the oven.
• Lightly oil a marble slab or hard plastic cutting board, a rolling pin, a large chef's knife, and a metal pastry scraper.
• Spread the coconut on a baking sheet.
• Bake for approx 5 mins, stirring often, until lightly toasted.
• Remove from oven and cover with aluminium foil to keep warm.
• Pour water, corn syrup and sugar into a heavy saucepan.
• Bring to boil over low heat, swirling the pan occasionally to dissolve the sugar.
• Increase heat to high and cook, swirling occasionally, until syrup is light amber in color, about 2 1/2 mins.
• Remove from heat and stir in coconut.
• Pour onto the oiled work surface and cool until outer edges begin to set, about 45 sec.
• Using the oiled pastry scraper, fold the nougatine from the edges to the center.
• Fold a few times to cool the nougatine slightly.
• Using the oiled rolling pin, roll the nougatine into a rectangle, with 1/8 inch thickness.
• If it's too hot, it will stick to rolling pin; if too cold, transfer to an oiled baking sheet and place in warm oven until softened.
• Before the mass cools and hardens, cut the nougatine into 5x1/4-inch sticks with the oiled knife.
• Separate the sticks as you cut them.
• Cool until firm.
• The nougatine sticks may be prepared up to 3 days in advance; store them in an airtight container at room temperature.

COCONUT FISH STICKS

Steps:

• Combine the fish and milk in a large bowl; let soak. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl. Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl. Beat the eggs with 1/4 cup water in another shallow bowl. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl. Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture. Set on a rack until ready to cook. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes. Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. Serve with the broccoli, lemon wedges and chutney sauce.

COCONUT STICKS

Steps:

• 1. Preheat oven to 350. Cut crust off of bread, then roll flat with a rolling pin. ( as flat as you can)
• 2. Mix cream cheese and confectioner's sugar together until smooth, then spread on flattened bread.
• 3. In a small bowl pour 1/2 package of coconut and mix with 1/2 of the condensed milk.
• 4. Use as many of the chocolates chips as you wish, place at the top of each slice of bread then top with about 1 teaspoon of the coconut mix. Starting at the end with the chocolate chips roll it up and sorta seal the edge.
• 5. Dip each roll in the melted butter then roll really well in the dry coconut. Place on cookie sheet and bake 25 minutes at 350.