TOASTED COCONUT FLAN
Provided by Michael Chiarello : Food Network
Categories dessert
Time 3h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Combine milk, coconut milk, and coconut cream in a saucepan. Stir, bring to a boil, lower heat, and simmer for 15 minutes until slightly reduced. Remove from heat and cool for 5 minutes. Add toasted coconut and infuse for 15 minutes.
- To make the caramel: combine the sugar, water, and lemon juice in a medium saucepot and cook over high heat, without stirring, until it darkens to amber. Pour the caramel evenly into 6 (4-ounce) ramekins and set aside.
- In a bowl, whisk together the eggs and the yolks. Strain the milk mixture into the eggs and whisk to combine. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes. Allow to cool before serving.
- To unmold the flan: take a paring knife and run it around the sides of the ramekin to loosen the flan. To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds. Invert a serving plate on top of the ramekin and flip over to unmold.
WATERCRESS SLAW WITH TOASTED COCONUT
Provided by Molly O'Neill
Categories easy, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the mayonnaise, olive oil, lime juice, chili oil, salt and pepper. Set aside. In a large bowl, combine the watercress, onion and pepper. Pour the mayonnaise mixture over the vegetables, toss to coat and refrigerate for at least 1/2 hour.
- Meanwhile, heat a small, heavy skillet over medium heat. Add the coconut and cook, shaking the pan, until the coconut is lightly browned, about 2 to 3 minutes. Transfer to a small bowl and set aside to cool.
- When ready to serve, toss the salad with the basil and mint. Transfer to a bowl, garnish with the toasted coconut and serve.
WATERCRESS, KALE AND COCONUT MILK SOUP
Simmer kale, watercress and potato with garlic, ginger and onion for a soup made rich and creamy with a touch of coconut milk.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Roughly chopped fresh cilantro and chopped toasted cashews, for serving
- Heat the fat in a medium saucepan over medium heat. Add the onion and scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, garlic, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Add the kale and watercress and simmer 5 minutes more. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper.
- Serve hot sprinkled with the cilantro and cashews.
WATERGATE SALAD WITH COCONUT
Cool and creamy, great for summer and holidays. Kids love to make and eat this! HINT: Have them decorate the top with cherries and coconut to look like a face!
Provided by lily
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, combine pudding mix and pineapple; mix well. Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency). Toss in the coconut; mix well. Transfer to a serving dish and top with halved cherries and any extra coconut. Chill for at least an hour before serving. Will be good the next day.
Nutrition Facts : Calories 372 calories, Carbohydrate 61.3 g, Fat 11.5 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 11 g, Sodium 262.8 mg, Sugar 40.5 g
WATERCRESS, PEAR AND WALNUT SALAD WITH POPPY SEED DRESSING
Categories Salad Fruit Leafy Green Mustard Nut No-Cook Thanksgiving Quick & Easy Vinegar Pear Walnut Fall Honey Watercress Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper.
- Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.
FENNEL, WATERCRESS, AND ENDIVE SALAD WITH TOASTED PINE NUTS
Categories Salad Fruit Leafy Green Side Quick & Easy Vinegar Apple Pine Nut Fennel Fall Healthy Endive Watercress Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.
- Combine endive, fennel, watercress and apple in large bowl. Add olive oil and toss to coat. Season to taste with salt and pepper. Divide salad among 8 plates. Drizzle with reduced balsamic vinegar, dividing equally. Sprinkle with pine nuts. Garnish with Parmesan shavings.
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