Tag: coconut

  • Pan Roasted Bass with Tropical Mango Salsa and Coconut Cilantro Rice

    Serves 4 Ingredients Ger-Nis Herb Chili Pepper 1 tangerine 4 4-ounce bass fillets, skin on (no more than two inches thick) Avocado oil or olive oil 1 cup fresh pineapple, cubed small 1 cup ripe but firm mango, cubed small ¼ cup red bell pepper, chopped small ¼ cup red onion, chopped fine ¼ cup […]

  • Coconut Cilantro Rice

    Serves 4 Ingredients 2 cups long white rice 2 cups coconut milk 2 cups water 2 tablespoos sugar 1 teaspoon Ger-Nis Chili Herb Pepper 2 tablespoons fresh cilantro, chopped fine Directions Combine all the ingredients, except the cilantro, into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce […]

  • Ramen in Curried Coconut Broth

    Serves 4 Ingredients 8 ounces Ramen Noodles 2 tablespoons canola oil 2 cups diced onion (about 2 medium) Coarse sea salt or kosher salt 1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups) 3 garlic cloves, finely chopped 1⁄8 teaspoon cayenne pepper 1 tablespoon finely chopped fresh ginger 1 teaspoon ground […]

  • Coconut Sticky Rice Mangoes (Mock Sushi)

    Serves 6-8 Ingredients 1 cup of sweet/ glutinous or “sticky” rice 2 cups of coconut milk ¾ cup of white sugar 1 tablespoons lime zest 2 teaspoons rice flour 1 ripe mango, sliced into thin “sashimi” like pieces 1 teaspoon salt Directions Wash rice three times in cold water, draining after each wash. Then completely […]

  • Coconut Milk Caramel Dark Chocolate Truffle with Toasted Coconut

    Makes about 30 truffles Ingredients ½ cup heavy cream 1 teaspoon vanilla extract ¼ cup coconut milk 2 tablespoons caramel 1 tablespoon honey 8 ounces semisweet or bittersweet dark chocolate, chopped Toasted Coconut for Dusting Directions In a heavy bottom saucepan, heat the heavy cream, vanilla, coconut milk,caramel and honey to a simmer, about 3 […]

  • Thai Coconut Scallop Ceviche

    Serves 6 Ingredients 2 pounds of Nantucket Bay Scallops 2 teaspoons salt Juice and zest of 3 limes ½ cup coconut milk 2 tablespoons hoisin sauce 1 tablespoon lemon grass bulb, chopped into a paste 1 tablespoon garlic, chopped into a paste 1 tablespoon ginger, chopped into a paste 1 tablespoon raw sugar 1 or […]

  • Hand Rolled Vegan Truffles

    Makes 12 truffles Ingredients ½ pound pitted & chopped dates 1 teaspoon sea salt 2 tablespoon water 1 tablespoon of your favorite Liquor ½ cup cocoa powder ¼ cup cacao nibs ¼ cup finely shredded coconut Directions In a food processor add dates, water, liquor, and salt. Mix on high till it forms a ruff […]

  • Coconut Curry Sauce with Coconut Jicama Rice

    Ingredients For the Coconut-Curry Sauce 2 cups of coconut meat 1½ cups filtered water 1 tablespoon coconut butter 1 thumb size knob of ginger, peeled and minced with micro plan 2 teaspoon ground cumin 2 teaspoon ground coriander 1 teaspoon turmeric 2 small chili peppers or other small red chilies, with seeds 1 tablespoons kaffir […]

  • Raspados de Frutas Tropical (Tropical Fruit Snow Cones)

    Makes quite a few snow cones Most of us don’t have ice scrapers in our kitchen for snow cones so this raspado recipe is modified to utilize the tools we all typically have in our kitchen while still being able to enjoy the authentic taste of a snow cone! Ingredients For a mango raspado 2 […]

  • Arroz con Coco

    Serves 6 Ingredients 2 cups long white rice 2 cups coconut milk 2 cups water 2 tablespoons sugar 1 teaspoon salt Directions Combine all the ingredients into a large saucepan and bring to a boil. Once the mixture is boiling cover and reduce to a low temperature. Simmer covered for about 20 minutes and then […]

  • Coconut Chutney with Mango-Lime Granita

    Makes 1½ cups Ingredients 1 cup coconut, freshly grated Zest of one lime Juice of one lime 2 curry leaves 1 thai chili 2 tablespoons brown sugar Directions In a small sauce pan add all ingredients and bring to a boil. Reduce heat, stirring constantly until thick and creamy. Cool. Serve over Lime Granita. Mango-Lime […]

  • Chocolate Cardamom Banana Bites

    Chocolate Cardamom Banana Bites

    Makes 12-15 bites INGREDIENTS 2 bananas, firm but ripe, cut into 12-15 pieces 9 ounces dark semisweet chocolate 1 teaspoon cardamom 1⁄3 cup shredded coconut ½ cup nut of choice, chopped fine 2 teaspoons flax seeds 1 tablespoon pumpkin seeds 1⁄3 cup dried dates and cherries, chopped fine DIRECTIONS Freeze the banana pieces. In a […]

  • Fresh Fruit with Coconut & Herbal Honey

    Serves 2 INGREDIENTS ½ cup fresh strawberries, sliced ½ cup fresh blackberries 1 red grapefruit, pitted and segmented 1 orange, pitted and segmented ½ cup toasted coconut, shavings Herbal infused honey (recipe follows) DIRECTIONS Place all the fruit in a mixing bowl, and gently toss together with coconut shavings. Place in two serving bowls. Drizzle […]

  • Ger-Nis Muesli with Honey, Banana Chips, Pepitas & Coconut

    Makes approximately 4 cups Ingredients 2 cups old fashioned oats ½ cup bran flakes ½ cup corn flakes ½ cup flax seeds 1 cup pepitas ½ cup unsweetened coconut ½ teaspoon salt ½ cup honey 1 cup honey banana chips Directions Preheat oven to 275°F. In a large mixing bowl, combine oats, bran and corn […]

  • Coconut Mango Sweet Tamales with Ginger Butter

    Makes 20 tamales Ingredients For the coconut mango mixture 1 ripe mango, peeled and chopped 1 cup shredded coconut ¼ cup sugar in the raw 1 vanilla bean, seeds scraped (seeds added to mixture) â…“ cup coconut milk For the tamale dough 2 cups masa harina 1 teaspoon lime zest 1 ½ cups coconut mango […]

  • Laotian Coconut Sweet Rice with Mango

    Serves 6 INGREDIENTS 1 cup of sweet/gluttonous or “sticky” rice 2 cups of coconut milk ¾ cup of refined sugar 1 teaspoon of coconut essence 1 tablespoons grated lemon rind 2 teaspoons rice flour 1 ripe mango, sliced to your preference 1 teaspoon salt ¼ cup of toasted coconut shavings DIRECTIONS Wash rice three times […]

  • Smoked Spiced Eggplant

    Serves 4 to 6 INGREDIENTS 1 large eggplant 3 tablespoons canola oil 1-inch piece fresh ginger, peeled and finely chopped 1 large red onion, finely chopped 1 teaspoon salt, or to taste 2 garlic cloves, ground to a paste in a mortar and pestle 1 tablespoon unsweetened shredded coconut (optional) 1 tablespoon ground coriander ½ […]

  • Warm Lentil Salad with Coconut and Tomato

    Serves 4 INGREDIENTS 2½ tablespoons canola oil 1 tablespoon black mustard seeds (optional) 1 teaspoon yellow split peas 1 teaspoon cumin seeds 2 whole dried red chiles 8 fresh or 12 frozen curry leaves, torn into pieces (optional) 1⁄8 teaspoon asafetida (optional) 1 fresh hot green chile, cut corsswise into thin slices 1 red onion, […]

  • Ginger Brown Rice Coconut Milk Mango Risotto

    Serves 4 INGREDIENTS 2 tablespoons butter 1 cup fresh mango, peeled and cubed 2 tablespoons fresh ginger, peeled and chopped 1 cup short-grain brown rice, rinsed 1 cup coconut milk 2 cups milk, warmed 1 vanilla bean, split ¼ cup shredded coconut PREPARATION In a medium-size saucepot over medium heat, melt 2 tablespoons butter and […]

  • Thai Chicken & Coconut Green Herb Curry Soup

    Serves 6 INGREDIENTS Olive oil, for sautéing 4 garlic cloves, chopped 2 tablespoons fresh ginger, chopped 2 green chilies, chopped 1 tablespoon lemongrass, chopped fine 3 limes, zest and juice 1 large red onion, chopped 4 chicken breasts sliced into thick, long slices about 1 inch wide and the length of the breast 2 large […]

  • Meyer Lemon Parfaits with Fresh Blueberries, Toasted Coconut, and Bay Leaf Whipped Cream

    For dessert, keep it fresh and simple

  • Tropical Mint Salsa

    Summertime salsas have come a long way from the tomato, onion and cilantro salsa of our past. Spicy, smooth, sweet, cool, sultry, tangy, and down right sassy; that is how we like our summer salsas.

  • Thai Chicken, Cilantro & Coconut Stew

    Garnish with lime wedges. Serves 6.

  • Tomato Coconut Chutney

    Serves 4

    Serve at room temperature to accompany curry and rice dishes.