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Caribbean Coconut Ice

This is a wonderful dessert that is served all over the Caribbean. Super sweet and refreshing.
  • In a small sauce pan scald the milk.
  • Place 2 cups coconut in a wire mesh sieve.
  • Pour hot milk over coconut while holding the sieve over a large bowl to catch the liquid.
  • Using a wooden spoon squeeze ll of the milk our of the coconut.
  • In a large sauce pan, combine the coconut milk, sugar and cream of tartar.
  • Cook over low heat stirring constantly, until sugar has dissolved.
  • Remove the pan from heat and add beaten egg yolk.
  • Stir in remaining coconut and add 2 or 3 drops of almond extract. Taste and add more if desired.
  • Pour into 2 pie pans or a Pyrex dish.
  • Cover with plastic wrap and place in freezer for about 4 hours.
  • Remove from freezer and break apart with a fork.
  • Serve at once.

South Pacific Coconut Crab

This is one of the best dishes that we have ever had. In the South Pacific there is a species of crab know as the coconut crab.This crab has such strong claws that it can actually crack a coconut and feast on the coconut meat. Because of it’s diet the coconut crab as a rich wonderful taste of crab and coconut. Obviously coconut crabs are not easy to come by in the states. So we have developed this very easy way to replicate the flavor of these crabs.


  • Score the crab legs with a knife so that they can be easily removed from their shells.
  • In a large sauce pan, bring the coconut milk to almost a boil and turn of heat immediately
  • Add the crab legs to the coconut milk and let stand for 5 to 10 minutes.
  • Serve immediately.


Coconut Shrimp with Thai Dipping Sauce

  • Stem and halve the pepper lengthwise and remove the seeds. Slice thinly.
  • Peel the ginger and chop finely.
  • Juice half the lime and cut the other half into wedges.
  • To make the dipping sauce, in a small bowl, combine half the ginger, half the jalapeno, the lime juice, fish sauce and coconut brown sugar. Add more jalapeno if desired.
  • Spread the coconut flour on a large plate, then place the eggs in a pie plate.
  • Combine the shredded coconut and panko on a third large plate.
  • Dredge the shrimp in coconut flour, dip in egg and finally coat with the coconut panko mixture.
  • Heat the coconut oil in a skillet and fry the shrimp in batches for about 3 minutes or until golden brown.
  • Remove the shrimp with a slotted spoon and drain on a wire rack.
  • Serve with lime wedges and dipping sauce.

Food Processor Ice Cream

I bet you thought that you need an ice cream machine to make quality ice cream. Not true!! Here is the truth and simple method on how you can make delicious vanilla and strawberry ice cream as well as any other flavor that you crave.


  • Stir sugar, cream, half and half, vanilla and salt together.
  • Pour into ice cube trays, and freeze hard.
  • Place frozen mixture in bowl of a food processor and add the 1 and 1/2 tbs of baileys Irish cream and puree.
  • The final consistency will be that of a find soft ice cream.


  • Stir sugar, cream, half and half, vanilla, and salt together.
  • Puree 3 quarters of the raspberry or strawberries  in a food processor and pass through a sieve to remove the seeds.
  • Fold the puree into into the cream mixture. Pour into ice cube trays and freeze solid.
  • Remove the frozen mixture from trays and place into a food processor. Dampen with 2 tbs of Francoise liqueur or cherry brandy and puree.
  • Add the remaining raspberry’s or strawberry’s and pulse processor only about 5 times.
  • Scoop artfully into martini glasses and garnish with a sprig of mint and serve.

Caribbean Coconut Milk

Here’s how to make you own homemade coconut milk. You will find that it is superior to anything that you can buy in a can.
  • In a large bowl cover the grated coconut with the boiling water or milk and let steep for 15 or 20 minutes. (milk will give you a richer finished product)
  • Drain the coconut through a strainer, reserving the liquid.
  • The coconut milk should be placed in a wire mesh sieve or in cheese cloth to squeeze out the remaining liquid.
  • Store in a container and refrigerate. The coconut cream will rise to the top.

Indian Codfish in Coconut Curry

Spicy coconut curry sauce makes this a very special fish dish. The curry is freshly made with onions, cumin, ginger, turmeric, cloves and fresh cracked black pepper.


  • Add enough milk to dried coconut to make 1 cup.
  • Let stand for 1 hour, then strain, using a wire mesh strainer.Be sure to squeeze all the milk out of the coconut, then discarding the coconut pulp.
  • In  a large saute pan melt butter over moderate heat.
  • Add the onion, cumin, ginger, turmeric, coriander, cloves, red peppers and saffron. Cook for 5 minutes.
  • Season with salt and pepper.
  • Add fish fillets and saute briefly on both sides.
  • Add the coconut milk and lime juice, and bring just to a boil, then cover pot, turn heat to low and simmer gently for 10 minutes.
  • Serve over rice.


Asian Green Tea Ice Cream

This ice cream has wonderful flavor as well as the energizing properties of green tea.


  • Whisk the egg yolks in a large heat proof bowl.
  • Add the milk and sugar and whisk until the sugar is disolved.
  • Place the bowl over a pan of barley simmering water. Whisk until this custard mixture begins to thicken slightly and remove from heat.
  • Add the green tea powder to the water and stir until it is dissolved
  • Cool the green tea mixture before adding to the custard.
  • Add ice water and a few ice cubes to large bowl and place the bowl of custard inside the larger one to cool the custard quickly. Stir during cooling.
  • In another bowl whip the heavy cream until thick and light but not stiff, then fold into the custard.
  • Transfer mixture to a freezer container and chill for 8 hours before freezing. This process will help to prevent ice crystals from forming.
  • Place the mixture in the freezer and stir every 30 minutes, or until the ice cream is thick, smooth and creamy.
  • Alternatively you may also use an ice cream machine. Follow the manufacturer’s instructions. The heavy cream will not have to be whisked before it is added to the custard.

Coconut Shrimp

This is super simple recipe for coconut shrimp. The shrimp are breaded in a mixture of bread crumbs and grated coconut.

  • Season the shrimp with the seasoned salt and set aside for several hours.
  • Beat eggs well in a small bowl.
  • In a separate bowl combine the bread crumbs and coconut.
  • Heat oil in a large saucepan or deep fryer  to 360 degrees.
  • Place shrimp in evaporated milk, then eggs. Allow excess to drip of, then coat with the bread crumb coconut mixture.
  • Fry in batches until golden brown.

Rice Pudding with Coconut Cream and Golden Rasins

This is a unique recipe for rice pudding flavored with cloves, cinnamon, ginger, golden raisins and coconut cream.

  • In a large sauce pan or dutch oven, combine 3 cups of the water, cloves, ginger, cinnamon sticks and salt and lightly boil, covered for 15 minutes.
  • Remove all the spices except for 1 cinnamon stick.
  • Add the coconut cream and 1 cup of water.
  • Stir and lightly boil for 10 minutes, stirring occasionally.
  • Add the rice and make sure there is enough water to just cover the rice. If not add more water.
  • Stir in the raisins, cover and cook over medium heat until almost dry.
  • Do not stir until done, about 15 minutes
  • This dish is to be served cold.
  • Note; coconut cream is available in many Latin and Asian markets. It is much thicker that coconut milk.

Four Layer Coconut Cake

Once the ingredients are assembled you can make this delicious, creamy coconut cake in about a hour.

  • Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extracts beating well.
  • Add eggs, 1 at a time, beating until blended after each addition.
  • Stir in coconut.
  • Pour in batter into 4 greased and floured 9 inch round cake pans.
  • Bake at 400 degrees for 20 minutes. Cool in pans for 10 minutes, then remove from pans and continue to cool on racks.
  • For the filling, cook first four ingredients in a large sauce pan over medium low heat.
  • Spread coconut filling between layers.
  • Beat whipping cream at high speed until foamy.
  • Gradually add the powdered sugar, beating until soft peaks form.
  • Spread on top and sides of cake.
  • Garnish with toasted coconut.