Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Thursday, April 10, 2014
Pineapple coconut cake
Quick and Easy Pineapple Coconut Cake
white cake mix
large can of crushed pineapple
8 ounce container of whipped cream
flaked coconut
Mix white cake mix and large can of crushed pineapple together, liquid included. You shouldnt have to add anything else to the cake mix because it will be moist enough.
Bake according to package directions.
When cooled, combine the container of whipped topping and as much coconut as you like. Pile on the cake and enjoy!
This is really yummy, and gets better after the first day, in my opinion Its really nice on a warm day since the cake has to be refrigerated.
Thanks!
Tracy
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Monday, March 31, 2014
Coconut Ice Cream
Ingredients:
1. 1 cup coconut milk
2. 1 cup whipping cream
3. 1 cup milk powder
4. 1/2 cup sugar powder
Method:
1. In blander add sugar, milk powder, coconut milk and whipping cream.
2. Churn for 2 minutes or until sugar and milk powder is dissolved.
3. A foamy mixture is ready. Pour into a box with a tight fitting lid.
4. Now cover and place in the freezer for 3 - 4 hours.
5. After 4 hours again churn in mixer jar.
6. Allow it to freeze for another 5 - 7 hours or so.
7. Enjoy.
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Sunday, March 30, 2014
PINEAPPLE COCONUT CREAM PIE
I found this quick and easy pie recipe over at Sweet as Sugar Cookies the other day. Lisa hosts a Saturday blog that is FULL of great dessert recipes. If you havent checked it out, please do so, it is lots of fun.
Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!
Pour into 9" graham cracker pie shell and place plastic wrap on the surface of the hot pudding. Chill for several hours, then remove plastic and top with stabilized whipped cream.
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water
Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid. Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but not totally whipped. While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.
NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.
Read More..
Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!
The pudding is nearly fool proof!!
½ cup white sugar
½ teaspoon salt
3 tablespoons cornstarch
1 tablespoon all purpose flour
2½ whole milk
3 egg yolks
Put all of the above ingredients into a heavy bottomed pan and whisk it until any lumps are gone. Bring to a boil over medium heat, stirring constantly with rubber spatula. Once the pudding starts to thicken, switch to a whisk and whisk, while it boils, for one minute (it will get very thick).
Remove from heat and stir in:
1 tablespoon butter
1 teaspoon vanilla (I used 2 teaspoons)
1 cup canned crushed pineapple (I drained it and squeezed it dry)
½ cup flaked coconut (my addition)
Stabilized Whipped Cream (wont deflate) Makes 2 cups1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water
Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid. Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but not totally whipped. While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.
NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.
Sunday, March 16, 2014
Coconut dumplings curry old city famous coconut mutti curry
For Mutti/coconut balls/Dumplings:
Basin/ Gram flour------------3ts
Chili/ pepper powder-------1/4ts
salt---------------------------------1/4ts
gingergarlic paste-----------1ts
cumin seeds-------------------few
Oil----------------------------------for deep fry
For Curry:
Chopped onions-----1/4cup
Green chilles---------2
chopped cilantro---2t.s
Cumin seeds--------Few
Mustard seeds------Few
Chana /split gram seeds-----1/4ts
split black gram seeds (moong dal)---1/4ts
Turmeric------------Pinch
Curry leaf----------1 rib
Salt-----------------To taste
Chili/ Pepper powder------1/2t.s
Red chilli----------1
Coriander powder--1/2ts
vegetable oil-------2ts
Ginger garlic paste---1/2 ts
Dry coconut powder--1ts
Tomato-----------------1 big
basin/ Gram flour-----1/2ts
Method:
Coconut Dumplings preparation:
- Mix shredded coconut, chili powder, salt, gingergarlic paste, cumin seeds and flour in a bowl and with the water and prepare soft dough.
- Heat a pan with oil for deep fry.
- Take little dough and make small balls, deep fry these balls untill they turn golden brown
- Keeps these dumplings aside.
You can enjoy these dumplings as a evening snack item if you add baking powder and fry themCurry preparation:
- Take pan heat it, add 2ts of veg oil and heat it.
- Add cumin, mustard, split gram dal, curry leaf, red chili and fry the until they splutter.
- Now add onions, green chilies and fry them untill onions get cook.
- add tomatos and cook them.
- After the tomatos are cooked add ginger garlic paste and cook again until the raw flavor of garlic vanishes.
- Now add chili powder, salt, coriander powder, coconut powder and gram flour. Mix all of them fine and cook for 2min under medium flame.
- Add 1/2 cup water based on the gravy thickness you require and cook for 2min and off the stove.
- Finally add already prepared coconut balls and garnish with cilantro.
- Serve with rice or roti.
I appreciate your comments if you like my recipe :)
Saturday, March 1, 2014
Red Coconut Chutney Hotel Restaurant Style Red Chutney
Ingredients
Fresh shredded Coconut- 1/2 cup
Fried gram dal- 1 tsp
Tomato ripe small( chopped)- 1
Ginger- 1"
Whole red chilli- 4
Salt to taste
For tempering
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Curry leaves- few
Oil- 1 tsp
Method
In a mixer grinder add shredded coconut, fried gram dal, chopped tomato, ginger, whole red chilli and required salt. Grind to a smooth paste by adding little water. Remove the chutney to a bowl. Heat 1 tsp oil in a small tadka pan, when hot add mustard seeds and allow to crackle. Add the urad dal and curry leaves and fry until urad dal turns golden brown. Add this tempering to the prepared chutney and mix well. Serve Red Coconut Chutney with hot Idlis, Dosas, Bajji and Bondas.
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