Pineapple Coconut Risotto Recipes

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PINEAPPLE COCONUT RISOTTO



Pineapple Coconut Risotto image

Make and share this Pineapple Coconut Risotto recipe from Food.com.

Provided by emjohnson

Categories     Rice

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/2 cup diced sweet onion
1 cup pineapple juice
1 cup coconut milk
1 cup chicken broth
1 cup arborio rice
salt and pepper
1/4 cup grated parmesan cheese
1/2 cup crushed pineapple

Steps:

  • In small sauce pot, combine poineapple juice, coconut milk, and chicken broth. Bring to simmer, and keep warm.
  • Melt butter in larger stock pot.
  • Add onion and cook on medium heat until translucent.
  • Add rice and stir until butter is absorbed (about 3 minutes).
  • Stirring constantly, add about 1/2c of the liquid to the rice.
  • Stir until most of the liquid is absorbed.
  • Add another 1/2c addition of liquid, and stir until liquid is mostly absorbed.
  • Continue adding liquid 1/2 cup at a time, until rice is tender.
  • Not all arborio rice is the same. Liquid amounts may be more or less than the 3 cups. Risotto is done when the rice is soft and creamy, with a little bite in the center of each grain. This will take about 20 minutes to achieve.
  • When rice is cooked, stir in parmesan cheese and pineapple.
  • season with salt and pepper.

Nutrition Facts : Calories 937.5, Fat 42.8, SaturatedFat 33.1, Cholesterol 41.5, Sodium 733.8, Carbohydrate 122.4, Fiber 7.4, Sugar 32.8, Protein 18.9

BRAISED VEAL CHEEKS WITH COCONUT RISOTTO



Braised Veal Cheeks with Coconut Risotto image

Provided by Bobby Flay

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 20

8 veal cheeks
Salt and freshly ground black pepper
Vegetable oil, for searing
2 slices bacon, chopped
1 onion, chopped, plus 1/2 onion, diced
1 carrot, peeled and chopped
1 stick ginger, chopped
4 cups red wine
3/4 cup soy sauce
Skin from 1 whole pineapple
4 cups veal stock
2 to 3 tablespoons butter, plus 1 tablespoon
1 cup arborio rice
2 1/2 cups chicken broth
1 can coconut milk
1/2 cup diced papaya
1 tomato, diced
2 sprigs mint, chopped
2 sprigs cilantro, chopped
Serving suggestions: parsnip chips or fried shallots.

Steps:

  • Preheat the oven to 300 degrees F.
  • Season the veal cheeks with salt and pepper on both sides. Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet. Let the oil heat, and then add the veal to the pan, and sear it on all sides until browned.
  • In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat. Add the chopped onion, carrot, and ginger, and cook for 4 minutes. Add the wine, soy sauce, and pineapple skin, and bring to a boil. Add the veal stock, and return to a boil. Add the seared veal cheeks, and place pot in the oven to braise for 2 1/2 hours.
  • Closer to serving time, make the risotto. In a medium saucepot, sweat the remaining diced onion in 2 to 3 tablespoons butter for 2 minutes over medium heat. Reduce the heat to low. Add the risotto rice, and stir with a wooden spoon to coat it in the butter. Slowly add the chicken broth in 2 equal additions, not adding the second addition until the first has been almost completely absorbed. Stir constantly during the entire process. After all of the chicken broth has been absorbed, add the coconut milk, and then add enough of the braising liquid until the risotto is cooked to your taste. Fold in the remaining 1 tablespoon butter, papaya, tomato, and herbs. Serve immediately.
  • Place the risotto in the center of a plate and place 2 veal cheeks on top. Garnish parsnip chips or fried shallots, if desired.

COCONUT RISOTTO



Coconut Risotto image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

2 cups Arborio rice
2 cups vegetable stock
2 1/2 cups coconut milk
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a deep baking sheet with aluminum foil.
  • Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

COCONUT TAPIOCA WITH PINEAPPLE, MANGO, AND LIME



Coconut Tapioca With Pineapple, Mango, And Lime image

Provided by Joanne Chang

Categories     Milk/Cream     Dessert     Vegetarian     Kid-Friendly     Low/No Sugar     Coconut     Mango     Spring     Summer     Healthy     Apple Juice     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4 or 5

Number Of Ingredients 10

480 g/2 cups whole milk
One 380-g/13.5-oz can unsweetened coconut milk
2 tsp vanilla extract
80 g/1/2 cup small pearl tapioca
1/4 pineapple, peeled, cored, and cut into small dice, or one 225-g/8-oz can pineapple chunks, in their own juices, chopped into smaller pieces
One 335-g/12-oz can frozen apple juice concentrate, thawed
1 vanilla bean
1/4 tsp kosher salt
1 large or 2 small mangoes, peeled, pitted, and diced
Finely grated zest and juice of 1 lime

Steps:

  • 1. In a small saucepan, combine the milk, coconut milk, and vanilla and bring to a gentle simmer over medium-low heat. Stir in the tapioca, decrease the heat to low, and cook, stirring occasionally, for about 30 minutes, or until the tapioca is softened. The tapioca will become translucent and will no longer have a white center when it is fully cooked.
  • 2. Meanwhile, put the pineapple (either fresh or canned with juice) and the apple juice concentrate in a medium saucepan and bring to a boil over medium-high heat. Using a small paring knife, split the vanilla bean in half lengthwise, and scrape the seeds into the juice.
  • 3. Decrease the heat to medium-low and simmer the juice and fruit for 20 to 25 minutes, or until the juice becomes thick and syrupy. It will thicken up and boil a little slower as it reduces. Watch out that it does not over-boil or burn; you may need to decrease the heat as it thickens. Remove from the heat and strain the pineapple from the juice. Put the pineapple in a bowl and refrigerate until chilled.
  • 4. Remove the tapioca from the heat and stir in the reduced juice and the salt. Transfer the tapioca mixture to a bowl, cover lightly with plastic wrap, and refrigerate until it cools completely, at least 3 hours or up to overnight.
  • 5. Right before serving, fold about half of the diced mango and the lime juice into the tapioca. Divide the pudding evenly into clear glasses. Fold the remaining mango into the reserved chopped pineapple. Spoon the fruit on top of the pudding to cover in an even layer. Garnish with a little grated lime zest. Serve immediately.

PINEAPPLE-COCONUT SAUCE



Pineapple-Coconut Sauce image

Crushed pineapple in its own juice forms the base of a luxurious tropical sauce flavored with coconut. Make it in minutes and serve it with coconut shrimp with rice or egg noodles. Make ahead of time and refrigerate so flavors meld together.

Provided by josiekana

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 12

Number Of Ingredients 3

¾ cup crushed pineapple in juice, divided
½ cup cream of coconut, divided
¼ cup heavy whipping cream

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.

Nutrition Facts : Calories 74 calories, Carbohydrate 9.9 g, Cholesterol 6.8 mg, Fat 4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.9 g, Sodium 8.6 mg, Sugar 9.6 g

CRUSHED PINEAPPLE AND COCONUT COOKIES



Crushed Pineapple and Coconut Cookies image

This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. There are several similar recipes out there, and this is the best combination of them!

Provided by Kassidee Kennedy Cuffey

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 40m

Yield 30

Number Of Ingredients 13

¾ cup chopped pecans
½ cup sweetened flaked coconut
1 ¼ cups rolled oats
1 cup brown sugar
½ cup white sugar
½ cup unsalted butter, melted
½ cup crushed pineapple, well drained
1 large egg
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

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.

Nutrition Facts : Calories 128 calories, Carbohydrate 17.8 g, Cholesterol 14.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 63.7 mg, Sugar 11.7 g

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