COCONUT CHICKEN
I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!
Provided by Katie Augustitus
Categories World Cuisine Recipes Asian
Time 3h50m
Yield 6
Number Of Ingredients 12
Steps:
- Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
- Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g
CREAM OF COCONUT CHICKEN
I tried several recipes for chicken in Coconut Sauce and just could not find one that suited me. I adapted another recipe to make this one and am very pleased with the results. My father thought it was a little too sweet, but I loved it, just like I get at a Chinese restaurant.
Provided by Jacqueline in KY
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, over med-high heat, sauté onion and garlic.
- Cut chicken into medium size pieces and place in skillet and brown both sides.
- Reduce heat to medium.
- Add carrots and jalapeno peppers, continue cooking.
- Add spices to coconut milk and mix well.
- Pour mixture over chicken in skillet and cover.
- Continue to cook over medium heat until chicken is done; about 30 minutes.
- Stir occasionally to keep from sticking.
BANANA COCONUT SMOOTHIE
This is a great smoothie that I had while on vacation in a Caribbean island. Makes you think of a beach when you drink it!
Provided by Food Lover
Categories Drinks Recipes Smoothie Recipes Banana
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Blend the banana, milk, coconut cream, and ice cubes in a blender until smooth.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 44.3 g, Cholesterol 19.5 mg, Fat 36 g, Fiber 5 g, Protein 12.6 g, SaturatedFat 30.5 g, Sodium 108.5 mg, Sugar 25.9 g
BANANA COCONUT LOAF
A very attractive loaf, and a flavor to match.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
- Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g
BANANA COCONUT CREAM PIE
There is no reason to decide between banana cream pie and coconut cream pie with this delicious two-in-one recipe.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h35m
Yield 8
Number Of Ingredients 11
Steps:
- Dissolve cornstarch in water in heavy saucepan; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Fold in coconut.
- Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.
- Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas, if desired.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 42.2 g, Cholesterol 122.4 mg, Fat 22 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 235.7 mg, Sugar 29.3 g
KOREAN-STYLE CREAM CHEESE GARLIC BREAD
I'm showing you my more savory, less sweet, take on this somewhat strange, but addictive viral sensation. If a cross between a cheese Danish and garlic bread doesn't sound great, you've probably never tried it!
Provided by Allrecipes
Categories Roll and Bun Recipes
Time 3h35m
Yield 6
Number Of Ingredients 20
Steps:
- Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
- Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
- Knead the dough briefly before transferring to a lightly greased bowl. Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
- Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
- Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
- Cover with a clean kitchen towel and let rise for 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
- While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
- Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
- Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
- Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
- Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
- Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 57.1 g, Cholesterol 130.7 mg, Fat 35.1 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 21.5 g, Sodium 1197.4 mg
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