Pineapple Coconut Noodles Recipes

PINEAPPLE-COCONUT SAUCE

Steps:

• Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
• Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

PINEAPPLE COCONUT NOODLES

Steps:

• Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
• Meanwhile, heat the oil in a stir-fry pan. Add the garlic and sauté over low heat until golden. Add the coconut milk and pineapple, then whisk in the curry paste. Add the lemongrass, lime juice to taste, sugar, and salt.
• Add the cooked noodles to the coconut mixture, along with half the scallions and cilantro to taste. Remove from the heat. If you'd like a spicier dish, stir in small amounts of additional curry paste (dissolved in a little water) until the effect is as spicy as you'd like. Serve at once, passing around the remaining scallions and the peanuts for topping.
• Pair this easy recipe with a basic protein dish. Good choices are BBQ-Flavored Skillet Tofu (page 62), Cornmeal-Crusted Seitan (page 63), and Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78). Add a platter of grape or cherry tomatoes, sliced bell peppers, baby corn, and carrots.
• Calories: 308
• Total Fat: 9g
• Protein: 9g
• Carbohydrates: 52g
• Fiber: 4g
• Sodium: 510mg

COCONUT PINEAPPLE

Steps:

• Blend 10 to 15 seconds and serve.

CRUSHED PINEAPPLE AND COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
• Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
• Pulse oats in a blender or food processor until slightly ground.
• Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
• Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

PINEAPPLE COCONUT POPSICLES RECIPE BY TASTY

Steps:

• Cut pineapple into thin slices.
• Add coconut shavings and pineapple to the popsicle molds.
• Fill in the gaps of air with water.
• Freeze the popsicles for at least 5 hours.
• Take the frozen popsicles out of the ice molds and enjoy!

PINEAPPLE COCONUT TASSIES

Steps:

• Preheat oven to 350°. Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture. Shape dough into 1-in. balls; press evenly onto bottom and up sides of 40 greased and floured mini muffin cups., In a small bowl, mix coconut, ice cream topping, sugar, macadamia nuts, egg and cornstarch. Place 1 tablespoon in each cup. Bake until edges are golden and filling is puffed, 20-25 minutes. Cool in pans 5-10 minutes. Carefully remove to wire racks to cool., In a small bowl, combine icing ingredients. Drizzle over cookies; let dry completely.