Coconut French Toast with Grilled Pineapple and Tropical Salsa
Coconut French Toast with Grilled Pineapple and Tropical Salsa
Make 8 servings
Ingredients:
Salsa:
2 tablespoons flaked sweetened coconut
2 teaspoons fresh lime juice
2 peeled ripe mangoes, chopped
1 pint strawberries, chopped
French toast:
1 cup egg substitute
1 cup light coconut milk
1 cup 1% low-fat milk
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 (16-oz.) loaf French bread, cut into 16 slices
Cooking spray
Remaining ingredients:
1 medium pineapple, peeled, cored, and cut crosswise into 8 slices
Powdered sugar (optional)
To prepare salsa, combine first 4 ingredients; cover and chill.
Preheat oven to 400 degrees.
To prepare French toast, combine egg substitute and next 6 ingredients in a large bowl, stirring well with a whisk. Place bread in egg mixture; press down with spatula to completely submerge bread in egg mixture. Let stand 15 minutes.
Arrange soaked bread in a single layer on a jelly roll pan coated with cooking spray. Bake at 400 degrees for 12 minutes or until set. Remove from oven, and keep warm.
While bread bakes, heat a grill pan over medium-high heat. Coat pan with cooking spray.
Arrange 4 pineapple slices in pan; cook 4 minutes on each side or until pineapple begins to brown. Remove from pan; keep warm. Repeat procedure with remaining pineapple and cooking spray. Arrange 2 toast pieces on each of 8 plates; top each serving with 1 pineapple slice and 1/2 cup salsa. Sprinkle with powdered sugar, if desired.
Coconut Margarita
Coconut Margarita
Serves 2
1 cup sweetened shredded coconut
1/2 teaspoon salt
1/2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)
3/4 cup Coco Lopez or cream of coconut
1/2 cup plus 2 tablespoons tequila
1/4 cup Cointreau or other orange liqueur
Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.
Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well. Combine remaining ingredients with 1 cup ice in a blender; purée until smooth. Divide evenly between prepared glasses, and serve immediately.
Whole Snapper with Balinese Spices
Whole Snapper with Balinese Spices
Serves 2
1/2 cup plus 2 tablespoons canola oil
2 tablespoons finely chopped shallots
2 tablespoons finely chopped peeled fresh ginger
2 tablespoons finely chopped garlic
5 tablespoons finely chopped lemon grass
3 kaffir lime leaves, finely chopped
1 Thai chile, finely chopped (or 1 teaspoon sambal chili paste)
5 curry leaves
1 cup finely shredded fresh or frozen coconut
1 whole red snapper, (about 1 3/4 pounds), dressed and scored on both sides
1 cup coconut milk
1 lime
Julienned scallion greens, for serving
Cilantro, for garnish
Preheat oven to 375 degrees;. Heat 2 tablespoons oil in a large skillet over high heat. Add shallot, and, stirring constantly, add ginger, garlic, lemon grass, lime leaves, Thai chile, curry leaves, and coconut. Continue stirring until the mixture is fragrant and coconut is beginning to dry out, 3 to 5 minutes. Remove from heat, and let stand until cool.
Fill the belly of the fish with three-quarters of the stuffing. Use a long wooden skewer to hold the belly of the fish closed. Heat remaining 1/2 cup oil in a large skillet over high heat. Add snapper to pan, and cook until the skin is crisp and brown, about 3 minutes per side. Very carefully pour off oil from pan. Transfer fish to oven until cooked through, about 10 minutes.
Meanwhile, heat remaining stuffing in a small saucepan over medium heat. Stir in coconut milk, and heat through. Transfer cooked fish to a serving platter. Strain sauce through a fine sieve directly over the fish. Season with lime juice, and garnish with scallion greens and cilantro.
Coconut Cream Pie
Coconut Cream Pie
Serves 12
1 large whole egg, lightly beaten, plus 4 large eggs, separated, plus 3 egg whites
All-purpose flour, for dusting
Pate Brisee (Pie Dough) (recipe follows)
1 1/4 cups unsweetened coconut flakes
1/4 cup cornstarch
1 1/4 cups plus 2 tablespoons sugar
1/4 teaspoon salt
2 cups milk
2/3 cup cream of coconut
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter
In a small bowl, whisk together whole egg with 2 teaspoons water to make an egg glaze; set aside. On a lightly floured surface, roll out pie dough to a 1/8-inch thickness. Transfer the crust to a 9-inch-round pie tin, and press it into the bottom edges and up the sides. Using scissors or a sharp knife, trim the dough so it overhangs the tin by about 1 inch. Turn overhanging dough under, forming a rim, and crimp the edges of the pastry. Lightly prick the bottom of the dough with a fork; brush the rim with the beaten egg. Transfer crust to freezer for 30 minutes.
Heat the oven to 375 degrees; with rack positioned in the lower third. Remove crust from freezer, and carefully line it with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights. Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.Place 1/4 cup of the unsweetened coconut flakes on a parchment-lined baking sheet. Bake until light golden, about 5 minutes. Set aside.
To prepare the filling: Combine cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Whisk in milk and cream of coconut. Set over medium heat, and cook, stirring constantly, until bubbling and thick, about 5 minutes.
In a medium bowl, whisk 4 egg yolks. Slowly whisk hot milk mixture into egg yolks. Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, until mixture returns to a boil, about 1 minute more. Remove from heat. Stir in vanilla and butter. Fold in remaining 1 cup unsweetened coconut flakes. Transfer custard to a medium bowl, place over an ice bath, and cover the surface of the custard with a piece of plastic wrap to prevent a skin from forming. Set aside.
To prepare the meringue: Combine 7 egg whites and remaining 3/4 cup plus 2 tablespoons sugar in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and the whites are hot to the touch, 5 to 7 minutes.
Transfer the bowl to the electric mixer fitted with a whisk attachment. Beat, starting on low speed for 1 to 2 minutes and gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
Heat the broiler with the rack positioned in lower third of oven. Transfer the custard to the cooled crust. Using a large spatula, pile the meringue onto the center of the custard. Lightly spread the meringue over the custard so it touches the edges of the piecrust, sealing well to avoid shrinkage. Transfer assembled pie to broiler; broil until meringue turns golden brown, just a few seconds, watching constantly. Transfer pie to a wire rack to cool, at least 2 hours. Sprinkle with reserved 1/4 cup toasted coconut. Slice, and serve. Refrigerate any leftover pie.
Pate Brisee
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Coconut Cookies
Coconut Cookies
½ Cup Butter
½ Cup Crisco
1 Cup brown sugar
1 Cup white sugar
2 eggs
1 ½ Cup coconut
1 ½ Cup oatmeal
1 ¾ Cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
Mix shortening and sugars. Add eggs and vanilla and beat well. Add coconut, oatmeal, and flour, mix well. Add baking powder and baking soda. Mix well and drop by spoonfuls onto un-greased (preferably parchment paper lined) baking pans. Bake at 350 degrees until cookies just barely begin to brown. Let cookies rest about 3-5 minutes before removing.
Coconut Shrimp Soup
Coconut Shrimp Soup
Serves 4
1 tablespoon vegetable oil
1 grated fresh ginger
2 cloves of garlic, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
1 (13.5 ounces) coconut milk
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice
Coarse salt
4 scallions, thinly sliced
Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
Coconut Layer Cake
Coconut Layer Cake
Serves 10 to 12
Vegetable-oil cooking spray
3 1/3 cups sifted cake flour (not self-rising)
2 1/4 cups superfine sugar
3/4 teaspoon baking soda
Salt
3/4 cup vegetable oil
11 large eggs, separated, plus 3 egg whites
1 teaspoon pure vanilla extract
3/4 cup granulated sugar
1/4 cup cream of coconut
Coconut Meringue Buttercream (recipe follows)
1 cup sweetened flaked coconut
2/3 cup unsweetened coconut shavings, for garnish
Preheat oven to 325 degrees;. Coat three 9-by-2-inch round cake pans with cooking spray; line with parchment paper. Set aside. Sift flour, 1 3/4 cups superfine sugar, the baking soda, and 1/2 teaspoon salt into the bowl of an electric mixer fitted with the paddle attachment. Whisk together 3/4 cup water, the vegetable oil, egg yolks, and vanilla in another bowl. Add yolk mixture to flour mixture; mix on medium-high speed until smooth, about 2 minutes. Transfer to a large bowl; set aside.
Put egg whites and a pinch of salt into the clean bowl of the mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to medium-high; beat until soft peaks form. Gradually add remaining 1/2 cup superfine sugar; beat until stiff, glossy peaks form. Fold one-quarter of egg-white mixture into batter with a rubber spatula. Fold in remaining egg-white mixture in 2 batches. Divide batter evenly among prepared pans. Bake until cakes are golden brown and spring back when pressed, 30 to 35 minutes. Invert cakes onto wire racks to cool; remove parchment.
Bring 1 cup water, the granulated sugar, a pinch of salt, and the cream of coconut to a boil in a small saucepan, stirring occasionally. Boil 1 minute; let stand.
Trim cakes level. Place 1 cake on a serving plate, and brush with 1/3 cup coconut syrup. Spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut. Top with another cake. Brush with 1/3 cup syrup; spread with 1 cup buttercream, and sprinkle with 1/3 cup sweetened coconut. Top with final cake; brush with remaining 1/3 cup syrup. Refrigerate until firm. Spread 1 1/4 cups buttercream over top and sides of cake. Refrigerate until buttercream is firm, about 30 minutes. Spread 1 1/2 cups buttercream over top and sides of cake. Refrigerate until buttercream is very firm, at least 1 hour. Fill a pastry bag fitted with a 1-inch basketweave tip (such as Ateco #898) with buttercream. Holding bag perpendicular to cake, pipe sides in a back-and-forth motion, starting at bottom. Refill bag as needed. Sprinkle top with remaining 1/3 cup sweetened coconut and the unsweetened coconut shavings. Cake can be refrigerated up to 2 days; let stand at room temperature 20 minutes before serving.
Coconut Meringue Buttercream
Makes about 9 cups
10 large egg whites
2 1/4 cups sugar
1/4 teaspoon salt
4 cups (8 sticks) unsalted butter, softened
1/2 cup cream of coconut
1/2 teaspoon pure coconut extract
Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees;, about 3 minutes. Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and extract. Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.
Coconut Crepes with Fresh Mangoes
Coconut Crepes with Fresh Mangoes
Serves 6
1 3/4 cups unsweetened coconut milk
3 large eggs
3 tablespoons superfine sugar
3/4 teaspoon ground cardamom
1/8 teaspoon salt
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons, freshly grated or desiccated coconut
1/4 cup whole milk
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 fresh mangoes, peeled, pitted, and sliced into thin wedges, for serving
Confectioners' sugar, for dusting
Preheat oven to 200 degrees;. Line a baking sheet with several layers of paper towels; set aside. In a large bowl, whisk together coconut milk, eggs, superfine sugar, cardamom, and salt. Whisk in flour, coconut, and whole milk.
Heat a 10-inch nonstick skillet or crêpe pan over medium heat. Using a paper towel, rub inside of skillet with a thin coating of butter. Pour about 1/4 cup batter into center of pan, tilting and swirling to evenly coat bottom with a thin layer; pour any excess batter back into bowl.
Cook until crêpe is golden on bottom and top is almost dry, 1 to 2 minutes. Using a spatula, flip crêpe, and cook until golden, about 30 seconds. Invert crêpe onto prepared baking sheet, and keep warm in oven. Repeat with remaining batter, rubbing pan with more butter before making each crêpe.
Brush butter over tops of warm crêpes. Place a few slices of mango on each. Fold, or roll crêpes to enclose. Place on a serving platter. Dust with confectioners’ sugar. Serve with any remaining mango slices on the side.
Curry Shrimp
Curry Shrimp
Recipe courtesy of James Palmer
Serves 2 as first course
2 tablespoons olive oil
8 extra-large or jumbo shrimp, peeled and deveined with the tail section left on
Salt and freshly ground pepper
1 tablespoon very thinly sliced basil
1/4 Scotch bonnet chile pepper, seeded and julienned
2 garlic cloves, finely chopped
1/2 small onion, chopped
1/4 cup dry white wine
2 tablespoons Curry Sauce (recipe follows)
1/2 Cup unsweetened coconut milk
1 1/2 cups cooked white rice
1 coconut, halved
Fried plantain chips, for garnish (optional)
Fried ginger pieces, for garnish (optional)
Heat oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes. Place 3/4 cup of rice in each coconut half. Place 4 shrimp on each rice mound, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger, if desired. Serve immediately.
Curry Sauce
Makes 3/4 cup
1/2 cup vegetable oil
2 tablespoons curry powder
1 large onion, chopped
1 garlic, finely chopped
1 green bell pepper, seeded and finely chopped
1 scallion, trimmed and finely chopped
1 fresh thyme
6 ounces unsweetened coconut milk
Heat oil in a small heavy-bottomed saucepan over low heat. Add curry powder, and cook, stirring constantly, for 3 minutes. Add onion, garlic, bell pepper, scallion, and thyme. Cook until vegetables are soft, 3 to 5 minutes. Add 3 cups water, and simmer over low heat for 1 hour. Add coconut milk, and stir until well combined. Strain into a small saucepan, and continue cooking until reduced and the sauce thickly coats the back of a spoon, 8 to 10 minutes more. Sauce may be stored, covered, in refrigerator for up to 1 week.
Coconut Pecan Cake with Chocolate Ganache and Coconut Filling
Coconut Pecan Cake with Chocolate Ganache and Coconut Filling
Makes 1 nine-inch layer cake
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/4 cups all-purpose flour, plus more for pans
1 cup firmly packed sweetened shredded coconut
3/4 cup pecan halves (3 ounces), toasted
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup creamed coconut or unsalted butter
4 large eggs
1 tablespoon pure coconut extract
1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)
Coconut Cake Filling (recipe follows)
Milk Chocolate Ganache (recipe follows)
2 cups toasted shaved coconut, for garnish (optional)
1. Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms with parchment. Butter parchment, and dust with flour; tap out excess, and set aside.
2. In a food processor, finely grind coconut; transfer to a bowl. Finely grind pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together flour, baking powder, and salt; stir in ground coconut and pecans. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in eggs and extract. Beat in flour mixture in three batches, alternating with the coconut milk, and starting and ending with flour.
4. Divide batter between prepared pans; smooth tops. Bake until golden and a cake tester inserted in centers comes out clean, about 35 minutes. If tops begin to get too dark, cover loosely with foil. Let cool in pans 30 minutes. Run a knife around edges of cakes; invert onto a wire rack. Reinvert; let cool completely.
5. Line two rimmed baking sheets with plastic wrap; fit one with a cooling rack. Use a serrated knife to trim tops of cake layers, if desired. Transfer one layer to baking sheet with rack; spread with filling. Place remaining cake layer on top.
6. Using an offset spatula, spread 1 cup chilled ganache on sides of cake; smooth with a bench scraper. Pour remaining ganache over cake, coating completely. Transfer cake and rack to other baking sheet; chill until set, about 5 minutes. Scrape excess ganache back into bowl, passing through a sieve.
7. Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on sides of the cake, if desired. Keep at room temperature until ready to serve.
Coconut Cake Filling
Makes enough for 1 nine-inch cake
1 cup sweetened shredded coconut
3/4 cup sweetened condensed milk
4 tablespoons unsalted butter, room temperature
1 tablespoon creamed coconut or unsalted butter, room temperature
2 large egg yolks, lightly beaten
1 tablespoon pure coconut extract
1. In a food processor, coarsely grind coconut; set aside. Combine milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into egg yolks. Return mix-ture to saucepan; cook, stirring constantly, until it is the consistency of pudding, about 5 minutes.
2. Remove pan from heat. Stir in the extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.
Milk Chocolate Ganache
Makes enough for 1 nine-inch cake
1 1/2 pounds best-quality milk chocolate, finely chopped
2 cups plus 2 tablespoons heavy cream
1 teaspoon light corn syrup
1. Prepare an ice bath; set aside. Place chocolate in a medium heatproof bowl; set aside. Bring cream to a boil in a small saucepan; pour over chocolate, swirling to cover completely. Let stand until chocolate has melted, about 5 minutes. Add corn syrup; whisk until smooth.
2. Pour 1 cup ganache into a bowl set in ice bath; stir until thick and spreadable. Keep remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat back of spoon, 12 to 15 minutes. Use immediately.
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