Recipestable

Tag: Coconut

  • Coconut Raita Recipe

    Coconut raita is made with fresh water coconut, yogurt, green chilies and Indian spices. It’s also known as Nariyal ka raita. Goes great with biryani and Paratha. Check it Out Coconut raita recipe here !!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

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

    • 2 cups plain yogurt
    • 1 cup fresh water coconut, scraped
    • 1/2 cup water
    • 1 green chili, chopped
    • 1/2 tsp cumin powder
    • 1/2 tsp salt
    • 1/4 tsp chaat masala
    • coriander leaves, 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

    Place yogurt in a mixing bowl. Whisk with a hand beater until it gets smooth and creamy. Stir in water.

    Step 2

    Add coconut, green chili. Season with salt, cumin powder, and chat masala. Stir to coat.

    Step 3

    Cover and refrigerate for 30 minutes or until chilled.

    Step 4

    Just before serving, sprinkle coconut raita with coriander leaves. Coconut raita is ready now. Serve chilled.

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  • Thai Coconut Noodles Recipe

    These Thai Coconut Noodles are aromatic and flavorful, plus they’re quick and easy to prepare! With its seductive flavors of coconut, lime, ginger and cilantro, this Thai recipe is quickly becoming a favorite across the country. So Simple and Yummy!!
    Check it out Thai Coconut Noodles Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]

    [review]

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

    • 1 (400 g) package rice noodles
    • 2 chicken breasts, cut into strips and cooked
    • 2 (10 ounce) cans coconut milk
    • 4 cups chicken stock
    • 1 medium onion, finely chopped
    • 3 garlic cloves, minced
    • 3 tbsp soy sauce
    • 2 tbsp vegetable oil
    • 1 tsp ground coriander
    • 1 tsp crushed red pepper flakes
    • 1 tsp cumin

    [/tab] [tab]Yield:4  servings

    Amount Per Serving

    • Calories: 801
    • Fat: 33 g
    • Cholesterol: 46 mg
    • Sodium: 1059 mg
    • Carbohydrate: 100 g
    • Dietary Fiber: 5.7 g
    • Sugars: 10.6 g
    • Protein: 24.6 g

    [/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 large pot or skillet over medium-high heat. Saute onion and garlic in hot oil for 2-3 minutes. Then stir in red pepper, coriander and cumin. Cook for 2-3 minutes or until onions are translucent.

    Step 2

    Stir in soy sauce, coconut milk and chicken stock. Simmer for 20 minutes. Stir in cooked chicken and rice noodles. Cook for 10 minutes longer or until the noodles are softened. Thai Coconut Noodles are ready to serve. Enjoy!!

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    • Serve warm.

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  • Chocolate Coconut Bundt Cake Recipe

    A real treat to eat, this rich chocolate bundt cake will be a favorite at any gathering. Check it out the Chocolate Coconut Bundt Cake recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 50 minutes[/one_third] [one_third_last] Servings: 12 [/one_third_last]

    [review]

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

    • 4 eggs
    • 1 package (18-1/4 ounces) chocolate cake mix
    • 1 package (3.9 ounces) instant chocolate pudding mix
    • 3/4 cup water
    • 3/4 cup vegetable oil
    • 1 tsp vanilla extract

    For Filling:

    • 1 can (16 ounces) chocolate frosting
    • 2 cups flaked coconut
    • 1/3 cup sweetened condensed milk
    • 1/4 tsp almond extract

    [/tab] [tab]Yield: 12 servings

    Amount Per Serving:

    • Calories: 492
    • Fat: 26 g (9 g saturated fat)
    • Cholesterol: 59 mg
    • Sodium: 452 mg
    • Carbohydrate: 63 g
    • Fiber: 2 g
    • Protein: 4 g

    [/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

    Greased and floured 10-inch. fluted tube pan. Set aside.

    Step 2

    Place cake mix, pudding mix, eggs, oil, water and vanilla in a large bowl. Beat on low speed for 30 seconds.

    Step 3

    Beat on medium speed for 2 minutes.

    Step 4

    Pour 3 cups into the prepared tube pan.

    Step 5

    In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto the batter.

    Step 6

    Pour remaining batter over it; cover evenly.

    Step 7

    Bake at 350 degree F, for 1 hour minutes or until a toothpick inserted near the center comes out clean.

    Step 8
    Let stand for 10 minutes before removing from the pan. Cool completely.

    Step 9

    Frost with chocolate frosting. Chocolate Coconut Bundt Cake is ready to serve. ENJOY!!

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    • Serve with tea or coffee.

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  • Springtime Delight: The Perfect Lemon Coconut Cake Recipe

    Springtime Delight: The Perfect Lemon Coconut Cake Recipe

    This homemade lemon coconut cake makes a quick, simple dessert or tea time treat. Serve it plain, or dress it up with a light coating of vanilla flavored icing and toasted coconut.

    Lemon Coconut Cake recipe
    Photo: Lemon Coconut Cake recipe

    Try it, you’ll love this creamy, lemony sponge cake. So delicious!!

    Ready In: 1 hour 20 minutes
    Prep Time: 20 minutes
    Cook Time: 60 minutes

    This recipe make 8 serving(s).

    Ingredients

    • 200 gm butter
    • 2 eggs
    • 2 cups self-raising flour
    • 1 cup caster sugar
    • 1/2 cup flaked coconut
    • 1/2 cup fresh lemon juice
    • 3/4 cup desiccated coconut
    • 1/4 cup milk
    • 1 tbsp grated lemon rind
    • melted butter, to grease

    For Lemon Glaze:

    • 1 cup icing sugar mixture, sifted
    • 1-1/2 tbsp hot water
    • 1/2 tsp vanilla extract

    Method

    • Preheat oven to 350 degree F (170 degree C). Lightly grease an 11 x 21 cm loaf pan with melted butter. Line the base of loaf pan with non-stick baking paper.
    • In a large bowl, cream butter with sugar. Stir in lemon rind. Beat until pale and creamy. Add the eggs, one at a time, beating well after each addition.
    • Now add desiccated coconut into the egg mixture.
    • Fold into the flour.
    • Stir in lemon juice and milk until just combined.
    • Spoon mixture into the prepared loaf pan.
    • Spread evenly.
    • Place loaf pan in the preheated oven.
    • Bake for 1 hour or until a toothpick inserted in the center comes out clean.
    • Let it cool for 5 minutes.
    • Then turn onto a wire rack to cool completely.
    • To make Lemon Glaze, stir together the icing sugar, water and vanilla.
    • Drizzle Glaze over the warm cake.
    • Top with flaked coconut. Cut into slices.
    • Lemon Coconut Cake is ready to serve.

    Serving Suggestions:

    • Serve with Tea or Coffee.

    Nutritional Information:
    Amount per serving.

    • Protein: 7g
    • Fiber: 3g
    • Total Fat: 30 g (saturated fat: 21)
    • Carbohydrate: 72