Recipestable

Tag: Coconut

  • Homemade Bounty Bars Recipe

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    Homemade Bounty Bars

    Do you love Chocolate Bars? Have you ever thought of making your own versions at home? Homemade bounty bars are so easy to make – you only need 3 ingredients!

    Homemade Bounty Bars Recipe
    Photo: Homemade Bounty Bars Recipe

    So these may not be the best looking bounty bars ever, but they taste just like the real thing! Trust me when I say that it doesn’t matter what they look like. But first of all, if you’ve never had a bounty bar before, they are amazing, especially if you like coconut. 

    The sweet coconut filling is not as hard to make as you might think, a simple combination of coconut and condensed milk will recreate the filling of the classic chocolate bar.

    Homemade Bounty Bars Recipe
    Photo: Homemade Bounty Bars Recipe

    Bounty bars are one of my brother favorite chocolates, so I wanted to surprise him with these. When a friend posted a simple recipe for homemade Bounty bars, I had to try it.They are so easy to make, it literally only takes 30 seconds to mix the ingredients together, and then a few minutes to shape the bars and coat them in chocolate.

    When he found them in the fridge and tried them, he had to come and tell me how they tasted just like the real thing. So if a true bounty bar fan can’t tell the difference, well then these must be pretty close to the real thing. Perfect for the holiday season or any occasion!

    Check it out the Homemade Chocolate Bars Recipe and printable version below!!

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    Homemade Bounty Bars

    Have you ever thought of making your own versions at home? They are so easy to make – you only need 3 ingredients. Do try my Homemade Bounty Bars Recipe, you’r kids will love it.
    Prep Time 50 minutes
    Cook Time 2 minutes
    Total Time 52 minutes
    Servings 12
    Author Bushrah | Recipestable

    Ingredients

    • 3 cups sweetened shredded coconut
    • 3 cups milk or plain chocolate
    • 1-1/2 can condensed milk

    Instructions

    Directions

    • Place coconut in a large bowl.
    • Pour the condensed milk over the coconut and stir until evenly mixed.
    • Make a thick and sticky paste.
    • Take handfuls of the coconut mixture and shape into bars.
    • Arrange on a lined baking tray and put in the refrigerator for 1 hour to firm up.
    • Meanwhile, melt the chocolate in the microwave.
    • Let it cool.
    • Spoon the chocolate over the coconut bars and leave on a wire rack to harden.
    • Place a plate under the wire rack to catch excess chocolate.
    • Once a little set, put onto some grease proof paper and place in the fridge to set. Your Homemade Chocolate Bars are ready to enjoy!!

    Notes

    Notes:
    You can make them as big or as small as you like.
    The coconut will not go too firm but it will hold it’s shape.
    Serving Suggestions:
    Serve with a glass of milk.

    If you like this Homemade Chocolate Bars Recipe,Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Creamy Dreamy Coconut Rice Pudding Recipe

    Coconut Rice Pudding

    Coconut Rice Pudding (Nariyal Kheer) is a nutty twist to the favorite Pakistani dessert Kheer. Coconut and rice are main ingredients for this sweet dish. It’s the best rice pudding (kheer)I’ve ever had, and very easy to make! Must try it!!

    Coconut Rice Pudding Recipe
    Photo: Coconut Rice Pudding Recipe

    Check it out the Coconut Rice Pudding Recipe here!!

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    Coconut Rice Pudding Recipe

    Author Bushra Waheed

    Ingredients

    • 8 cups evaporated milk
    • 1/2 cup basmati rice
    • 1/2 cup condensed milk
    • 1/2 cup sugar or to taste
    • 1/2 cup coconut flakes
    • 1/2 teaspoon cardamom powder
    • 2 tablespoons chopped coconut
    • 2 tablespoon raisins
    • 2 tablespoons sliced almonds

    Instructions

    • Wash the rice thoroughly with few changes of water.
    • Soak in water for 20 minutes.
    • Put rice in a deep pot.
    • Pour milk in it.
    • Bring water to a boil then reduce heat to the low and gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency.
    • Now stir in the condensed milk, sugar, cardamom and coconut. Cook 5 minutes longer or until thickened.
    • Dish it out or distribute into 12 serving dishes.
    • Garnish with raisins, coconut and almonds.
    • Let it cool completely then put in the refrigerator for 4 hours to chill. Coconut Rice Pudding is ready to serve.ENJOY!!

    Notes

    Serve as a dessert after any meal.

    If you like Coconut Rice Pudding Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this sweet and mouth watering Coconut Rice Pudding, do share with us and we would be glad to give it a try.

  • Festive Treat: The BEST Coconut Burfi Recipe for Eid (Easy & Delicious!)

    Coconut Burfi

    A very simple coconut burfi recipe made from only a four ingredients: Milk, Butter, coconut, and sugar.Can be made in a jiffy!

    Coconut Burfi Recipe
    Photo: Coconut Burfi Recipe

    Check it out the Coconut Burfi Recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:20 minutes[/one_fourth] [one_fourth]Servings:6 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup Clarified Butter
    • 2 cups Coconut (fresh shredded)
    • 3 cups Sugar
    • 4 cups Milk

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Add all the four above mentioned ingredients to a deep non stick vessel.

    Step 2

    Allow the milk to boil on low flame stirring the contents occasionally.

    Step 3

    Once the milk starts thickening, check if the mixture has attained the required consistency.

    Note: A simple test is to wet your hand, put some mixture on the palm and see if you can roll it up into a ball. If you cannot, then wait for some more time before you can try it out again.

    Step 4

    Keep stirring the contents throughout the whole process.

    Step 5

    Once the consistency is right, pour the mixture on to a greased tray (greased with ghee or butter).

    Step 6

    Cut the mixture into squares and allow it to cool. Coconut Burfi is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve as a dessert to celebrate any occasion after any meal.

    [/tab] [/tabs]
    If you like Coconut Burfi  recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this sweet and mouth watering Coconut Burfi, do share with us and we would be glad to give it a try.

  • Fish Temperade Recipe

    Fish Temperade

    A very spicy,tantalizing, tempting Fish curry recipe. It’s very delicious and yummy fish curry. Just follow this Fish Temperade Recipe and make the tasty meal for your family.

    Fish Temperade Recipe
    Photo: Fish Temperade Recipe

    Check it out the Fish Temperade Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings:2 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup Assorted Shellfish
    • 1 tbsp Coriander Seeds
    • 1 tsp Cumin Seeds
    • 1 cup Grated Coconut
    • 2 Large Onions
    • 3 Dried Red Chillies
    • 3 tbsp Tamarind pulp
    • 1 tsp Sugar
    • 1/2 tsp Turmeric powder
    • 6 Flakes Garlic
    • Small piece of Ginger
    • 1 tbsp Oil
    • Salt to taste
    • A little amount of water

    [/tab] [tab]Yield:2 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a pan and seethe the cumin seeds, chillies and coriander till they splutter.

    Step 2

    Grind coconut, garlic, onion and ginger to make fine paste.

    Step 3

    Saute this paste in oil.

    Step 4

    Add little water and fry for a minute.

    Step 5

    Add turmeric powder, tamarind pulp, sugar and salt.

    Step 6

    Now add the fish and cook it till sauce gets thickened. Fish Temperade is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with rice.

    [/tab] [/tabs]
    If you like Fish Temperade recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouthwatering Fish Temperade, do share with us and we would be glad to give it a try.

  • The Perfect Energy Bite: Coconut Date Balls Recipe (Quick & Nutritious!)

    Coconut Date Balls

    This Coconut date balls recipe  is super easy and sure to satisfy any sweet tooth. These are tiny energy balls perfect to feed your kids, you can make a big batch and keep them for ages.
    No bake coconut Date Balls contain just few ingredients and they are super healthy. Pop them into lunch boxes or snack on them after exercise – and enjoy. Must try this Coconut Date Balls Recipe, You’ll love it.

    Coconut Date Balls Recipe by Rida Aftab
    Photo: Coconut Date Balls Recipe

    Prep Time:20 minutes

    Cook Time:15 minutes

    Servings: 8

    Ingredients

     

    • 250 gm dates
    • 250 gm khoya
    • 50 gm pistachios
    • 50 gm butter
    • 1 cup desiccated coconut
    • 4 tbsp flour
    • 2 tbsp castor sugar
    • 2 tbsp fresh cream
    • 1 tbsp coloured vermicelli
    • 1/2 tsp cardamom powder
    • a pinch of red color
    • a pinch of green color
    • 6 shashlik sticks

     

    Directions:

    1. Place dates in the butter.
    2. Fry for 5-6 minutes or until oil comes out on top.
    3. Now add flour and cook for 5 minutes or until well cooked.
    4. Take this mixture out in a large bowl.
    5. Add khoya, almond, pistachio, cream, castor sugar and ground cardamom.
    6. Mix well.
    7. Make small balls out of the mixture.
    8. Divide desiccated coconut into 3 portions.
    9. Mix a pinch of red food color in one portion.
    10. Mix a pinch of green color in other portion.
    11. Keep the third portion white.
    12. Coat date balls in all the 3 colored desiccated coconut.
    13. Thread onto shashlik sticks.
    14. Sprinkle colored vermicelli on it.
    15. Coconut Date Balls are ready to serve.
    16. Enjoy!
    • Serve with tea, coffee or a glass of milk.

    If you like Coconut Date Balls Recipe and make it then let me know your feedback by commenting below.

  • Coconut Fish Fry Recipe

    Coconut Fish Fry

    If you’re a fish lover, you’ll love this Coconut Fish Fry recipe. This is a simple and easy fish fry recipe which you can do with any fish fillet.
    If you are tired of the usual fish fry try adding coconut. It adds a unique flavor and taste which is pleasing to the palette. You can try different versions like adding coconut paste to the marinade and fry/bake the fish.

    Coconut Fish Fry recipe
    Photo: Coconut Fish Fry Recipe

    Check it out the Coconut Fish Fry recipe here!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 750 gm sole/ bekhti fillets
    • 3 tsp red chillies
    • 2 tbsp coconut desiccated
    • 2 tsp ginger, chopped
    • 6 garlic cloves
    • 1 ½ tbsp white vinegar
    • 3 tbsp plain flour
    • salt to taste
    • oil for frying
    • lemon wedges for garnishing

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash the fish fillets and pat dry.

    Step 2

    Sprinkle flour over the fish fillets and keep aside.

    Step 3

    Grind together red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste.

    Step 4

    Add salt and evenly coat fillets with this paste.

    Step 5

    Heat oil in a frying pan and fry fish till crisp.

    Step 6

    Remove from the oil and drain on kitchen paper. Coconut Fish Fry is ready to serve.

    [/tab] [tab]

    • Serve immediately, accompanied by lemon wedges.

    [/tab] [/tabs]

    If you like Coconut Fish Fry Recipe and make it then let me know your feedback by commenting below.

  • Crispy on the Outside, Chewy on the Inside: The Perfect Coconut Macaroon Recipe!

    Coconut Macaroons

    Homemade coconut macaroons that are sweet, moist, and chewy on the inside with a delightfully crisp exterior. So easy to make, and so versatile – you’ll want to try all the variations included with this recipe.

    Coconut Macaroons Recipe
    Photo: Coconut Macaroons Recipe

    Check it out the Coconut Macaroons Recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Bake Time:25 minutes[/one_fourth] [one_fourth]Servings: 12[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 8 ounce desiccated coconut
    • 5 ounce caster sugar
    • 2 eggs
    • cherries for garnishing

    [/tab] [tab]Yield: 1 dozen

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Preheat oven to 180 degree C.

    Step 2

    Line a baking tray with baking parchment. Set aside.

    Step 3

    Beat eggs until fluffy then stir in coconut and sugar.

    Step 4

    Leave it to 20 minutes then dip hands in cold water.

    Step 5

    Shape mixture into 16 ‘pyramids’, using your hands.

    Step 6

    Place on prepared baking tray.

    Step 7

    Top with cherries.

    Step 8

    Place baking tray in the preheated oven.

    Step 9

    Bake for 25-30 minutes or until golden.

    Step 10

    Remove from the sheets and let it cool on a wire rack.

    Step 11

    Then store in an airtight container to retain moisture. Coconut Macaroons are ready to serve.

    [/tab] [tab]

    • Serve with tea or coffee.

    [/tab] [/tabs]

    If you like Coconut Macaroons Recipe  and make it then let me know your feedback by commenting below.

  • Stuffed Dates with Nuts and Honey

    Stuffed Dates with Nuts and Honey

    Dates and dry nuts have health properties which are beneficial for our body. No iftar is ever complete without dates.This Stuffed Dates with Nuts and Honey recipe gives a double flavor when dates are stuffed with different nuts and honey.

    Stuffed Dates with Nuts
    Photo: Stuffed Dates wi th Nuts Recipe

    A highly nutritious and delicious Iftar treat.Its time to discover how easy is to make these easy stuffed dates.Must Try this Stuffed Dates with Nuts and Honey recipe. Everyone must love these stuffed dates.

    Stuffed Dates with Nuts and Honey
    Photo: Stuffed Dates with Nuts and Honey

    Check it out the Stuffed Dates with Nuts and Honey recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:not required[/one_fourth] [one_fourth]Servings:9 [/one_fourth] [one_fourth_last]Difficulty Level: Very Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 18 dates, pitted
    • 3 tbsp chopped almonds
    • 3 tbsp chopped cashew nuts
    • 3 tbsp chopped pistachios
    • 2 tbsp dessicated coconut
    • 1 tsp sweet aniseed
    • 1 tsp honey

    [/tab] [tab]Yield: 9 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Recipe Note’s[/tab_title][tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash dates properly. Drain and set aside.

    Step 2

    In a small bowl, mix together the coconut, almonds, pistachios, aniseed and honey.

    Step 3

    Now cut dates lengthwise to the centre and remove the stones.

    Step 4

    Stuff each date with honey-nuts mixture.

    Step 5

    Press them gently to encase the filling.

    Step 6

    Arrange dates in a serving platter. Delicious Stuffed Dates with Nuts are ready to eat.

    [/tab] [tab]

    • You can frost the dates with coconut flakes to give it a snow effect.
    • Dusting dates with a little icing sugar to prevent the paste from sticking to your hands.

    [/tab][tab]

    • You can serve them with a glass of milk your family and friends will surely thank you.

    [/tab] [/tabs]

    If you like Stuffed Dates with Nuts and Honey and make it then let me know your feedback by commenting below.

  • Bounty Cake Recipe: A Chocolate-Coconut Dream Come True

     Bounty Cake

    A rich, decadent bounty cake with layers of sweet coconut, like the inside of a bounty bar. If you’re a fan of Bounty Chocolate like me then you have to try it out.

    Bounty Cake Recipe
    Photo: Bounty Cake Recipe

    This delicious Bounty cake has a surprise coconut filling in its centre. Yum Yum!!

    Bounty Cake with Coconut Filling
    Photo: Bounty Cake with Coconut Filling

    Must Try this Bounty Cake Recipe and If you have any question about this Bounty Cake Recipe then you can ask by using comment box and we will clarify your confusion.

    Check it out the Bounty Cake recipe here !!

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings:8 [/one_fourth] [one_fourth_last]Difficulty Level:Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Cake Sponge

    • 5 large eggs
    • 1-1/2 cup plain flour
    • 1 cup castor sugar
    • 1/2 cup better, melted
    • 1/2 cup cocoa powder
    • 1 teaspoon vanilla essence
    • 2 teaspoon baking powder

    For Coconut Filling

    • 2 large egg whites
    • 1 cup desiccated coconut
    • 1/2 cup icing sugar

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title][tab_title]Recipe Note’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    To Make The Cake Sponge: Break eggs in a large bowl.
    Add castor sugar and beat until light and creamy.

    Step 2

    Stir in the vanilla essence.

    Step 3

    Now add butter and beat 1 more minute.

    Step 4

    Take a separate bowl, sieve flour, baking powder and cocoa powder in it.

    Step 5

    Fold dry ingredients into egg-butter mixture and keep aside.

    Step 6

    To Make the coconut filling: Beat egg whites for 4-5 minutes on high speed or until stiff peaks form.

    Step 7

    Add icing sugar and beat 2 minutes longer.

    Step 8

    Stir in the coconut.

    Step 9

    Preheat oven at 180 degree C.

    Step 10

    Lightly grease a 8-inch round baking pan with non stick cooking spray or oil.

    Step 11

    Pour half of cake mixture in the pan.Spread evenly.

    Step 12

    Pour coconut filling over it and level again.

    Step 13

    Pour the remaining cake mixture.

    Step 14

    Bake,in the preheated oven, for 30-35 minutes or until toothpick inserted into the center comes out clean.

    Step 15

    Remove from the oven and cool in the baking pan.

    Step 16

    Let it cool on wire rack.Bounty Cake is ready to serve.

    [/tab]

    [tab]

    1.For Icing:

    Spread with whipped cream and frost it with coconut.

    2.For Chocolate Butter Icing:

    In a bowl, beat together the butter, melted chocolate, icing sugar, vanilla essence and 1 tsp cream.

    3. You Can top cake with desiccated coconut.

    [/tab]

    [tab]

    • Serve with tea or coffee.

    [/tab] [/tabs]

    If you like Bounty Cake Recipe and make it then let me know your feedback by commenting below.

  • Coconut Ladoo Recipe

    Coconut Ladoo Recipe

    Coconut Ladoo

    I love coconut so making coconut ladoo has been high on my things-to-cook list. This coconut ladoo recipe has only 3 key ingredients and takes not more than 15 mins to come together. They are easy to make for festive occasions.

    Coconut Ladoo Recipe
    Photo:Coconut Ladoo Recipe

    Check it out the Coconut Ladoo Recipe here!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:5 minutes[/one_fourth] [one_fourth]Servings: 12[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/2 cup condensed milk
    • 2 cups dessicated coconut
    • 1 tbsp sugar

    [/tab] [tab]Yield: 12 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix the condensed milk and the coconut in a bowl.

    Step 2

    Add the sugar and stir on a low flame for about 4 minutes.

    Step 3

    Set aside till the mixture has slightly cooled down.

    Step 4

    Shape into ladoos.

    Step 5

    Roll each ladoo in a little dessicated coconut.

    Step 6

    Store in airtight jars. Coconut Ladoo is ready to eat. Enjoy!

    [/tab] [tab]

    • Serve as a dessert after any meal.

    [/tab] [/tabs]

    If you like  Coconut Ladoo recipe and make it then let me know your feedback by commenting below.

  • The Perfect Anytime Treat: Creamy Coconut Pudding Recipe in Minutes!

    Coconut Pudding

    Grease a pudding mould with butter.Sprinkle remaining grated coconut on it. Do try this Coconut Pudding Recipe, you’ll love it.

    Check it out the Coconut Pudding Recipe here!!

    Prep Time:15 minutes

    Cook Time:20 minutes

    Servings: 6

    Ingredients

    • 6 eggs
    • 1/2 liter coconut milk
    • 1/2 cup grated coconut
    • 1/2 cup sugar
    • 1 tbsp butter
    • Few drops of vanilla essence

    Directions:

    1. Preheat oven to 200 degree C.
    2. Put eggs in a bowl.
    3. Beat them properly.
    4. Then add sugar and coconut milk.
    5. Beat for 4-5 minutes or until sugar has completely dissolved.
    6. Now add 3 tbsp grated coconut in it.
    7. Stir in vanilla essence.
    8. Grease a pudding mould with butter.
    9. Sprinkle remaining grated coconut on it.
    10. Pour the prepared mixture in greased pan.
    11. Place pudding pan in preheated oven.
    12. Bake for 15-20 minutes or until its turn nice golden brown.
    13. Take out of the oven.
    14. Garnish with cherries
    15. Coconut Pudding is ready to serve. Enjoy!

    If you like Coconut Pudding Recipe and make it then let me know your feedback by commenting below.

  • Coconut Sambal Recipe

    Coconut Sambal

    Remove from the flame and allow it to cool.Blend to make a smooth paste.Try this Coconut Sambal Recipe from a member of the Recipestable Community.

    Coconut Sambal recipe
    Photo: Coconut Sambal Recipe

    Check it out the Coconut Sambal Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:5 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup coconut, grated
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tbsp Oil
    • 1/2 tbsp Lemon Juice
    • 2 green chillies
    • 6 black peppercorns
    • 1 tsp red chili flakes, crushed
    • salt to taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a wok or deep pan.

    Step 2

    Saute onion, garlic and green chillies in it.

    Step 3

    Remove from the flame and allow it to cool.
    Step 4

    In a blender, place sauteed onion and all ingredients with 2tbsp water.

    Step 5

    Blend to make a smooth paste.
    Coconut Sambal is ready to serve.

    Enjoy!
    [/tab] [tab]

    Serve with [/tab] [/tabs]
    If you like Coconut Sambal Recipe and make it then let me know your feedback by commenting below.

  • Recipe: Curried Coconut Chicken (Nariyal Murgh)

    Curried Coconut Chicken (Nariyal Murgh) 

    Now add coconut milk, cook on high flame for 2-3 minutes or until sauce is thickened. Must try this Curried Coconut Chicken (Nariyal Murgh), you’ll love the aroma and smooth texture of this curry.

    Nariyal Murgh Recipe by Shireen Anwar
    Photo: Curried Coconut Chicken (Nariyal Murgh) 

    Check it out the Curried Coconut Chicken (Nariyal Murgh)  here!!

    Prep Time:10 minutes

    Cook Time: 40 minutes

    Servings:5

    Ingredients

     

    • 1 kg chicken, cut into 16 pieces
    • 1 cup chopped onion
    • 1/2 cup oil
    • 1/2 cup water
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 3 tbsp coconut milk powder
    • 3 tomatoes, blended
    • 4 green chilies, thinly sliced
    • 1 tsp red chili, crushed
    • 1 tsp black pepper, freshly ground
    • 1/2 tsp turmeric powder
    • salt to taste

    Directions:

    1. Heat oil in a deep pan or wok.
    2. Fry onions for 2-3 minutes or until transparent.
    3. Then add ginger garlic paste and cook for1 minute or until turns light golden.
    4. Add red chili, salt, turmeric with water.
    5. Cook for 2 minutes then put chicken in it.
    6. Stir frequently.
    7. Cook for 5-8 minutes or no longer pink.
    8. Then add blended tomatoes and crushed black pepper.
    9. Cover with a lid and cook on low flame for 10-15 minutes or until chicken is tender.
    10. Now add coconut milk, cook on high flame for 2-3 minutes or until sauce is thickened.
    11. Take it out in a serving dish.
    12. Garnish with green chilies.
    13. Nariyal Murgh is ready to serve. ENJOY

    Serving Suggestions:

    • Serve with chapati or rice.

    If you like this recipe  and make it then let me know your feedback by commenting below.

  • Chicken Nizami Recipe

    Chicken Nizami

    Chicken Nizami is a wonderful chicken dish that is cooked with cashew nuts, peanuts, sesame seeds, coconut, yogurt, and spices and garnished with coriander, lemons, garam masala that really makes this a mouthwatering and rich chicken dish that all must try. This is one recipe that I loved to make because of it’s unusual taste. Check it out the Chicken Nizami recipe here!!

    Chicken Nizami Recipe
    Photo: Chicken Nizami Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/2 Kg Chicken, cut into 8 large pieces
    • 1/2 cup water
    • 1/4 cup cooking oil
    • 1/4 cup coconut, soaked In 1/2 cup hot water
    • 1 medium onion, finely chopped
    • 4 green chilies, thinly sliced
    • 2 Inch piece Of cinnamon
    • 2 bay leaves
    • 4 tablespoon yogurt
    • 4 tablespoon whipped cream
    • 1 tablespoon hot milk
    • 1 teaspoon ginger garlic paste
    • 1/4 teaspoon saffron
    • few coriander leaves, finely chopped

    Dry Masala:
    (Grind all of them)

    • 2 tablespoon coconut desiccated
    • 1 teaspoon cumin seeds
    • 1 teaspoon poppy seeds
    • 1/4 teaspoon turmeric powder
    • 3 cardamoms
    • 4 cloves
    • 10 dried red chilies

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Put together all the ingredients from the cumin seeds to the cinnamon and grind to a fine paste.

    Step 2

    Extract the milk from the soaked coconut and set aside.

    Step 3

    Heat the saffron for 2 seconds in the microwave or on a griddle, crush it, and soak it in the hot milk.

    Step 4

    Heat the oil and fry the onion till it is golden-brown. Add the ginger-garlic paste and fry for a couple of minutes.

    Step 5

    Add the ground paste and bay leaves. Let it simmer for 5 minutes.

    Step 6

    Put in the chicken pieces and 1/2 a cup of water and continue cooking, for approximately 20 minutes, over a low heat.

    Step 7

    When the chicken is almost cooked, add the coconut milk, green chillies,coriander leaves and yoghurt. Cook till the chicken is tender.

    Step 8

    Add the cream and saffron. Simmer for 3 minutes. Chicken Nizami is ready to serve.

    [/tab] [tab]

    • Serve with rice or naan!

    [/tab] [/tabs]
    If you like Chicken Nizami recipe and make it then let me know your feedback by commenting below.

  • Prawn Curry Recipe

    Prawn Curry

    Instead of your typical chicken curry, try this delicious Prawn curry recipe for an unforgettable curry night. Prawn curry is quick and easy to make, and a nice change from a heavier curries. Warm up the coldest day with a creamy coconut milk curry – it’s got quite a kick. Must try out this Prawn curry recipe and don’t forget to share your experience with us!!

    Prawn Curry recipe
    Photo: Prawn Curry Recipe

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 50 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg prawns- washed, shelled and deviened
    • 4 tbsp cooking oil
    • 2 onions, finely chopped
    • 2 tomatoes, finely chopped
    • 3 whole red Chilies
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 2 green chilies, chopped
    • 2 cup coconut paste
    • Salt to taste
    • 2 tsp dry fenugreek leaves
    • 1 tsp red chili powder
    • 1/2 tsp coriander powder
    • 1 tsp garam masala powder
    • 1/2 tsp turmeric powder.
    • 1/4 tsp tamarind powder

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a deep pan and add the ginger garlic paste, and fry for 1 minute.

    Step 2

    Now add the onions and fry till they are pink in color.

    Step 3

    First soak the whole red chilies in water for 15 minutes and then grind them into a smooth paste along with the tomatoes.

    Step 4

    Add this tomato chili paste to the frying onions.

    Step 5

    Saute for sometime.

    Step 6

    Now add all the spices and the fenugreek leaves. Mix well and add the coconut paste.

    Step 7

    Saute till the time oil leaves this mixture and starts floating over and around it.

    Step 8

    Now add the tamarind powder and mix well. Add water and let it boil.

    Step 9

    Put in the prawns, cover and boil till a thick gravy is formed and prawns are tender.

    Step 10

    Dish it out. Garnish with cream, chopped coriander. Prawn Curry is ready to serve.

    [/tab] [tab]

    • Serve hot with boiled rice.

    [/tab] [/tabs]

    If you like Prawn Curry recipe and make it then let me know your feedback by commenting below.

  • Malai Gulab Jamun Recipe

    Malai Gulab Jamun – the name itself tempts us very much right?  It is the most easiest sweet recipe that we can make for any occasions like Eid or birthdays, anniversaries or any celebration. These Malai Gulab Jamun are different from normal gulab jamun, as they contains good amount of Semolina (suji) and a unique ingredients are fresh cream and desiccated coconut. They are soft, sweet and utterly addictive. Check it out the Malai Gulab Jamun recipe here!!

    [one_third] Prep Time: 4 hours [/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups milk
    • 1 cup all purpose flour
    • 1/2 cup full cream powder milk
    • 2 tablespoon Semolina(suji)
    • 1 teaspoon baking powder
    • 2 tablespoon clarified butter or ghee
    • a pinch of salt
    • Oil for deep frying

    For Sugar Syrup:

    • 4 cups water
    • 2 cups sugar
    • 4 Green cardamoms
    •  few saffron strands

    For The Malai Gulab Jamun filling

    • 1 cup desiccated coconut
    • 1 cup fresh cream, thick
    • 4 tablespoon almonds and pistachios, chopped

    [/tab] [tab]Yield:8 servings Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large bowl, combine the flour, semolina, powder milk, clarified butter, baking powder, milk and salt. Knead a soft dough with your hands. Step 2 Cover the dough and leave it for 30 minutes.

    Step 3

    To Make sugar syrup: In a saucepan, add sugar, water, green cardamom and saffron stands. Bring water to a boil. Cook and stir over medium heat for 20 minutes or until sugar dissolves.

    Step 4

    Keep aside.

    Step 5

    Make small balls of the dough with wet fingers. (note: make sure the balls have no crack on the surface).

    Step 6

    Heat oil in a deep pan over medium high heat. Deep fry the prepared gulab jamuns until golden brown. Remove from the oil and add into the warm sugar syrup. Mix and cover wit a lid.

    Step 7

    Leave them as it is in sugar syrup for at least 2 hours.

    Step 8

    Gently squeeze out the syrup and make a slit on any one end of the gulab jamun.

    Step 9

    Fill in the cream then roll in the desiccated coconut.

    Step 10

    Garnish with pistachios and almonds. Malai Gulab Jamun is ready to serve. Enjoy!!

    [/tab] [tab]

    • You can serve this malai gulab jamun after meals as a sweet dessert.

    [/tab] [/tabs]