Tag-Archive for » Coconut «
This is a great little recipe that really reminds me of health bars that we get in Australia and since I live on the other side of the world now, this was a nice reminder of home. I tagged this recipe to make for a game I play on recipezaar because it sounded yummy. I was not disappointed it was easy to make and tasted great and because of the fact it was just the dried fruit it was overly sweet which we all loved. To read more reviews and to view more photos of this recipe please click here. Be sure to check out more of this chefs recipes while you are there as I have made a few of hers now and she has some really great ones.
Ingredients
300g Dried mixed fruit (called fruit medley in Australia a mix of dried diced apricot, apple and sultanas)
150g Dried apricots
1 1/2 Tablespoons reduced-fat coconut milk (I found I needed a fair bit more than this)
1/2 Cup desiccated coconut
Method
1. Place the fruit medley, dried apricots and coconut milk in a food processor and process until the mixture comes together.
2. Add a small amount extra coconut milk if needed for a rollable consistency.
3. Shape into balls and roll in the coconut. Refrigerate until firm.
Yields Approx 20-25 Balls
All photos taken by me unless otherwise stated.
I found this on recipezaar I had been looking for coconut shrimp recipe with a marmalade dipping sauce I have my own recipe but wanted to try something new. It was wonderful I loved the crispy coconut covered shrimp with the dipping sauce it was really good. I only made four Jumbo, Jumbo Shrimp, so cut back a bit on the ingredients. I served this as part of a huge seafood platter with lobster thermidor, king crab legs, prawns, fried fish and blackenend salmon. I was only serving three of us and we were stuffed to brimming but it was an excellent seafood platter and these were a nice addition.
Ingredients
Batter
8 Fluid ounces flat beer
1 Cup self-rising flour
2 Cups sweetened flaked coconut, divided (one 7-ounce package)
2 Tablespoons sugar
1/2 Teaspoon salt substitute
12 Jumbo shrimp
Vegetable oil (for frying)
Paprika
Marmalade Dipping Sauce
1/2 Cup orange marmalade
2 Teaspoons stone ground mustard
1 Teaspoon prepared horseradish
1 Dash salt
Method
To Make the Dipping Sauce
1. Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
To Make the Batter
1. Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.
2. Mix well, then cover and refrigerate for at least one hour.
To Prepare the Shrimp
1. De-vein and peel off the shell back to the tail.
2. Leave the last segment of the shell plus the tail as a handle.
3. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
4. Use enough oil to cover the shrimp completely.
5. Pour the remainder of the coconut into a shallow bowl.
6. Be sure the shrimp are dry before battering.
7. Sprinkle each shrimp lightly with paprika before the next step.
8. Dip one shrimp at a time into the batter, coating generously.
9. Drop the battered shrimp into the coconut and roll it around so that it is well coated.
10.Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
11. Flip the shrimp halfway through.
12. Drain on paper towels briefly before serving with marmalade sauce on the side.
All photos taken by me unless otherwise stated.
