Coconutty Grape Recipes

GRAPE AND COCONUT SALAD

Steps:

• Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl; fold in grapes, coconut, and pecans. Refrigerate for flavors to blend, at least 30 minutes.

SPARKLING COCONUT GRAPE JUICE

Steps:

• In a pitcher, combine grape juice and lime juice. Fill 6 tall glasses with ice. Pour juice mixture evenly into glasses; top off with sparkling water. Stir to combine. Garnish with lime wedges if desired.

SPICED GRAPES

Steps:

• Combine vinegar, rum, lime juice, sugar, ginger, lime peel, cinnamon, cloves and salt in small saucepan; mix well. Bring mixture to boil then pour boiling mixture over grapes in medium bowl. Let mixture cool at room temperature. Add remaining fruit and refrigerate at least 1 hour or until thoroughly chilled. Remove cinnamon stick and cloves then spoon into individual glass bowls.
• Nutritional Stats: Calories 270; Protein 1.1g; Fat 0.6g; Calories from Fat 2%; Carbohydrate 58.3g; Cholesterol 0; Fiber 2.7g; Sodium 104mg.

COCONUTTY CREAM PIE

Steps:

• Place parchment paper at the bottom of an unbaked pie shell before adding pie weights. Spread evenly and transfer to a 450ºF preheated oven; bake for 15 minutes. Remove from the heat and carefully remove parchment paper and its contents; let pie cool off completely.
• In a medium bowl, beat yolks and set aside. In a medium saucepan, add cornstarch, sugar and salt; whisk to combine. Pour in coconut milk and half-and-half; turn the heat to medium and whisk well. Bring the mixture to the point just before simmering. Ladle up some hot mixture and slowly add a little at a time to the yolks whisking constantly; repeat until the yolks are warm. Whisking constantly, transfer the tempered yolks into the saucepan, whisking constantly. Continue whisking until the consistency looks like pudding, about 1 to 1 ½ minutes.
• Remove from the heat and add butter, coconut extract, vanilla extract and 1 cup coconut flakes; stir to combine. Transfer the custard to the prepared pie shell; level with a spatula. Place wax paper on top making sure to touch the surface to prevent skin formation. Let it cool for 15 minutes before refrigerating it.
• Meanwhile, in a skillet over medium heat, add the remaining ½ cup coconut flakes. Toss often until the flakes are nice and golden, about 10 minutes. Transfer to a bowl to cool.
• In the bowl of a stand mixer, add heavy cream, powdered sugar and vanilla extract. With the whisk attachment, process until stiff peaks form; set aside.
• To assemble the pie; gently remove the wax paper and spoon on whipped cream, spreading evenly with a spatula. Sprinkle toasted coconut flakes on top and transfer to the fridge until ready to serve.