coconut flakes

No matter how you modify this one-pot rice, it can’t help but simultaneously comfort and enliven: The rice is cooked with turmeric, black pepper and rich coconut milk, which is all brightened by a mix of coconut, sesame seeds and lime. The greens, which conveniently cook on top of the rice, can be swapped out for anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel. While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.

One-Pot Turmeric Coconut Rice With Greens

rice,

unsweetened coconut flakes

white or black sesame seeds

coconut oil

turmeric

black pepper,

coconut milk

saffron (optional)

Kosher salt

kale, spinach or Swiss chard

lime

Rinse rice until water runs clear. Drain and set aside.

In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.

In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.

Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.

Once boiling, cover, turn the heat to low, and simmer for 10 minutes.

As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.

As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.

Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

Morning Glory Muffins made with wholesome ingredients, are low in sugar and high in fiber. Nutty and hearty moist muffins with crispy edges for healthy breakfast or a snack.

Morning Glory Muffins

almond milk (unsweetened)

applesauce (unsweetened)

maple syrup

avocado oil

tsp pure vanilla extract

cinnamon

tsp baking powder (aluminum free)

tsp baking soda

tsp salt

whole wheat flour

raisins (unsweetened)

cranberries (sweetened)

coconut flakes (unsweetened)

walnuts (roughly crumbled)

Cooking spray (I use Misto)

Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.

In a medium bowl, combine oat bran and milk and stir. Set aside and let soak.

In the meanwhile, in a large mixing bowl add egg and whisk for 15 seconds. Add applesauce, maple syrup, avocado oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.

Add soaked oat bran and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins, cranberries, coconut flakes and nuts.

Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that’s served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.

Coconut Shrimp

orange marmalade

Dijon mustard

Sriracha or other chile sauce (optional)

lime juice, plus more as needed

salt

cornstarch

lime zest (from 2 to 3 limes)

fine sea salt

cayenne (optional)

coconut

panko bread crumbs

Kosher salt and black pepper

shrimp

Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it’s too thick, add a touch more lime juice.

Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.

Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.

Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn’t hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.

Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.

Topped with soft meringue over a zesty lemon filling, serve up this easy slice for special occasions.

Lemon Meringue Slice Recipe

flour

icing sugar

butter

water

condensed milk

eggs separated

lemon rind grated

lemon juice

caster sugar

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A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies — adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery — have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)

Breakfast Bars With Oats and Coconut

180 milliliters smooth almond butter, at room temperature

granulated sugar

73 grams light brown sugar

unsalted butter, softened,

egg, beaten,

egg white,

vanilla paste

rolled oats

baking soda

28 grams unsweetened coconut flakes

cherries

poppy seeds

sunflower seeds

flax seeds

sesame seeds

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.

Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)

Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.

Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.

Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

Magic Bars

all-purpose flour

graham cracker crumbs

unsalted butter, softened

sugar

pecans, roughly chopped

chocolate chips

Flaky sea salt,

These Magic Bars Live Up to Their Name

Crispy Coconut Chicken with chicken tenders breaded in coconut flakes and spices, then baked until golden brown and dipped in your favorite sauce. Your kids will love this healthy version of chicken strips!

Crispy Coconut Chicken

1.5 lbs boneless & skinless chicken breasts (3 large)

egg (large)

flour (I used whole wheat)

garlic powder

black pepper (to taste)

Cooking spray

Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.

Cut chicken breasts into 1 inch wide strips. Set aside.

In a shallow bowl, add egg and whisk with a fork. On a large plate, add coconut flakes, flour, garlic powder, salt and pepper; mix well with a fork.

Dip both sides of each chicken tender into an egg wash, then coat in coconut flakes mixture and place on a baking sheet. Repeat with remaining meat.

Spray chicken fingers with cooking spray and bake for 25 minutes or until golden brown. Depending on the oven, you might have to flip tenders half way. Just keep an eye on it.

Coconut crusted chicken tenders are best served right away for maximum crispiness. Kids love these and they are healthy!!!

Two Australian icons come together in this dessert, the mango and the lamington.

Lamington cake recipe

cornflour

plain flour

self-raising flour

eggs,

unsalted butter, melted

tbs vanilla extract

mangos, thinly sliced, plus extra to serve

white chocolate, finely chopped

(250 milliliters) thickened cream

(720 grams) icing sugar mixture, sifted

(80 milliliters) milk

tsp vanilla extract

mango crisps (from Woolworths), ground (we used a spice grinder)

Yellow and orange food colouring

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Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that’s what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.

Coconut Caramels

shredded, unsweetened coconut flakes

Coconut oil

(13-ounce coconut cream coconut milk

corn syrup

ginger

cardamom

Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.

Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.

In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.

Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.

Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.

Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.

Summer (pumpkin dhal) lovin', had us a blast. This recipe is also vegetarian and vegan friendly.

Summer pumpkin dhal

x 2cm-thick wedges Jap pumpkin, halved crossways

olive oil

1L (4 cups) vegetable stock

onion, finely chopped

garlic cloves, crushed

tsp ginger

tsp turmeric

(400 grams) red lentils

snake beans (from Asian grocers)

baby cucumbers (cukes), quartered lengthways

Sliced green chilli, coconut flakes,

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The addition of tamarind and mint to what might otherwise be simply sweet and spicy cashews elevates these nuts beyond simple bar snacks designed to encourage thirst. They're sophisticated and exciting, while remaining quite simple to make.

Tamarind Spiced Nuts With Mint

unsalted butter

honey

brown sugar

tomato paste

tamarind concentrate

unsalted cashews

unsweetened coconut flakes (about 1 cup)

ground garam masala, preferably freshly toasted and ground (about 1 tablespoon)

coarse kosher salt,

mint,

In a medium pot, melt butter, honey, brown sugar, tomato paste and tamarind. Add nuts, coconut, cayenne, garam masala and salt and toss until coated. Spread on baking sheet.

Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugars have begun to caramelize. Sprinkle nuts lightly with salt and let cool completely. Before serving, break up nuts and sprinkle with mint. (Nuts can be stored in an airtight container up to 2 weeks, but don&rsquo;t add mint until serving.)

Melissa Clark shows how to make a sweet and salty snack, perfect for pairing with a cocktail.

Making Tamarind Spiced Nuts

As terrific as homemade granola tastes, its texture often lacks the thick, crunchy clusters found in store-bought versions. This recipe is an exception, filled with crisp, sweet clumps of oats, coconut flakes and seeds. The secret is grinding a portion of the oats and coconut into flour, which helps bind the ingredients together. Feel free to mix up the spices, nuts and seeds to taste, and to add dried fruit or chocolate chips after it cools if you like. Granola is adaptable, so make it the way you like it. You can also cut the brown sugar in half. The granola will be less sweet and less cluster-packed but still quite satisfying.

Coconut Almond Cluster Granola

olive oil (or use more coconut oil)

160 milliliters pure maple syrup

160 grams packed turbinado or light brown sugar

160 milliliters coconut or almond milk

vanilla extract

455 grams old-fashioned rolled oats

almonds

pumpkin seeds

Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.

In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.

In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.

Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.

Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it’s golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month. 

Get the crunchy clusters of store-bought granola in this simple recipe you can make at home.

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The most viewed coconut flakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-Pot Turmeric Coconut Rice With ...

Morning Glory Muffins

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Breakfast Bars With Oats and Coconu...

Magic Bars

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How To Make Coconut Milk Form Scrat...

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The most viewed coconut flakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine