1、Coconut Nice

Upgrade the classic Nice biscuit with a coconut cream icing and desiccated coconut topping - they're vegan, too

Coconut Nice recipe

Ingredients

  • 1 tbsp linseeds
  • 400g plain flour, plus extra for dusting
  • 200g coconut oil
  • 50g desiccated coconut
  • 280g golden caster sugar
  • 4 tbsp coconut cream
  • 200-225g icing sugar
  • 50g desiccated coconut

Method

Put the linseeds in a small bowl and add 3 tbsp water. Leave to soak for 5-10 mins. Meanwhile, rub the flour and coconut oil together in a large mixing bowl until the coconut oil is well distributed and the mixture looks like fresh breadcrumbs. Stir in the desiccated coconut and set aside.
  • Tip the linseeds, together with their soaking water, into the bowl of a mini food processor and blitz until frothy. Add the sugar and blitz again until well mixed. Pour the linseed and sugar mixture into the flour and coconut oil and knead together to form a ball of dough. If the dough feels like it’s too dry and may crack when rolling out, add a little water, 1 tsp at a time.
  • Transfer the dough to a floured surface and roll it out to about the thickness of a £1 coin. Cut into 7cm x 4cm rectangles and place on a large baking sheet lined with baking parchment – make sure you leave 2-3cm between each biscuit. Bake in batches for 10-12 mins or until just starting to turn golden at the edges. Transfer to a wire rack using a palette knife or fish slice and leave to cool completely before decorating.
  • To decorate, mix together the coconut cream and enough icing sugar to make a thick paste. Transfer to a piping bag and pipe a thin line all around the outside edge of a biscuit, then dip the icing into the desiccated coconut. Repeat with all of the biscuits. Pipe the word ‘NICE’ onto the middle of each biscuit, then leave to set.

  • https://www.truecookbook.com/recipe/coconut-nice-7767/

    2、Coconut Lime Chicken Soup

  • Makes: 4 servings
  • Start to Finish: 25 mins
  • Coconut Lime Chicken Soup recipe

    Ingredients

    Method

    1. Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
    2. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.

    3、Coconut-Banana Creme

  • Prep: 5 mins
  • Coconut-Banana Creme recipe

    Ingredients

    Method

    1. In a blender combine coconut milk, rum, orange juice, banana and vanilla bean paste in a blender. Cover and blend until smooth. Pour over ice, garnish with toasted coconut.

    4、Coconut-Blueberry Cheesecake Bars

  • Makes: 32 servings
  • Prep: 30 mins
  • Chill: 3 hrs
  • Bake: 8 mins to 26 mins 350°F
  • Coconut-Blueberry Cheesecake Bars recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.
    2. For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.
    3. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.
    4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.
    5. Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars.

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