RECIPES WITH COCONUT OIL RECIPES

COCONUT BISCOTTI RECIPE | MYRECIPES

Coconut Biscotti Recipe | MyRecipes image

Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.

Provided by MyRecipes

Yield 20 cookies (serving size: 1 biscotto)

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
⅛ teaspoon grated whole nutmeg
¾ cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut

Steps:

Preheat oven to 300°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Nutrition Facts : Calories 90 calories, CarbohydrateContent 15.3 g, CholesterolContent 21 mg, FatContent 2.5 g, FiberContent 0.6 g, ProteinContent 1.8 g, SaturatedFatContent 2.2 g, SodiumContent 87 mg

COCONUT FISH CURRY RECIPE | BBC GOOD FOOD

Coconut fish curry recipe | BBC Good Food image

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Provided by Jane Hornby

Categories Supper

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don't like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
400g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size
220g pack frozen raw whole prawns
1 lime, halved
cooked rice, to serve

Steps:

Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Nutrition Facts : Calories 412 calories, FatContent 24 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 2 grams fiber, ProteinContent 33 grams protein, SodiumContent 1.7 milligram of sodium

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