COCONUT LIME CHEESECAKE RECIPES

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COCONUT LIME RICE RECIPE | ALLRECIPES



Coconut Lime Rice Recipe | Allrecipes image

I was bored one night and thought that coconut lime rice sounded good, so I made my own recipe. I was very much surprised! This wonderful rice will make your toes curl! Toss the cooked rice with diced mango and chopped cilantro.

Provided by Karmabelle

Categories     Rice Side Dishes

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2 cups

Number Of Ingredients 9

1 cup basmati rice
1 tablespoon coconut oil
1 teaspoon butter
¼ cup flaked coconut
1 cup coconut milk
1 cup chicken broth
salt, to taste
1 lime, zested and juiced
ground black pepper, to taste

Steps:

  • Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

Nutrition Facts : Calories 684.6 calories, CarbohydrateContent 85.4 g, CholesterolContent 5.4 mg, FatContent 36.9 g, FiberContent 3.9 g, ProteinContent 10 g, SaturatedFatContent 31.7 g, SodiumContent 56.3 mg, SugarContent 4.2 g

COCONUT CHEESECAKE RECIPE | FOOD NETWORK



Coconut Cheesecake Recipe | Food Network image

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut, toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese, room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
1 15-ounce can cream of coconut (such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
Juice of 1 lemon

Steps:

  • Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
  • 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
  • Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
  • Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

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