HOW TO COOK COCONUT RECIPES

Name: No-Cook Coconut Pie
Prep time: 15 min
Total time: 15 min
Yield: 6-8 servings.
Ingredients: 2 packages (3.4 ounces each) instant vanilla pudding mix; 2-3/4 cups cold 2% milk; 1 teaspoon coconut extract; 1 carton (8 ounces) frozen whipped topping, thawed; 1/2 cup sweetened shredded coconut; 1 graham cracker crust (9 inches); Additional coconut, toasted

NO-COOK COCONUT PIE RECIPE: HOW TO MAKE IT

No-Cook Coconut Pie Recipe: How to Make It image

This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. —Jeanette Fuehring, Concordia, Missouri

Provided by Taste of Home

Categories Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup sweetened shredded coconut
1 graham cracker crust (9 inches)
Additional coconut, toasted

Steps:

In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut. , Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

Nutrition Facts : Calories 312 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 348mg sodium, CarbohydrateContent 38g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

RED LENTIL & COCONUT SOUP RECIPE - BBC GOOD FOOD

Red lentil & coconut soup recipe - BBC Good Food image

This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes

Provided by Sara Buenfeld

Categories Dinner, Lunch, Soup, Supper

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

Ingredients

100g red lentils
1 heaped tsp turmeric
1 tbsp coarsely grated ginger
2 garlic cloves , sliced
1l vegetable stock
400ml can coconut milk
2 leeks , well washed and sliced
2 handfuls baby spinach (approx 50g/2oz)
2 limes , cut into wedge

Steps:

Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.

Nutrition Facts : Calories 314 calories, FatContent 19 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 6 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.7 milligram of sodium

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