Coconut Freeze Dessert Recipes – The best Coconut Freeze dessert recipe

Coconut Freeze

Ingredients:

  • 185 ml (6.25 fl oz) evaporated milk
  • 1 egg
  • 1/4 cup corn syrup
  • 1/3 cup caster sugar
  • good pinch of salt
  • 65 ml (2.2 fl oz) lemon juice
  • grated rind of 1 lemon
  • 1/2 cup desiccated coconut

Tag: Recepti za sladoled - Lepa&Srećna

Procedure:

  1. Adjust the refrigerator-freezer to coldest setting.
  2. Place the milk into an ice tray and freeze until an icy mush.
  3. Beat egg in a bowl then add sugar, salt and corn syrup then mix.
  4. Using a spoon place the icy milk into a bowl and whip into stiff peaks, add the egg mixture, lemon rind and juice.
  5. Fold in coconut to blend, pour into an ice tray and freeze until firm.
  6. When firm, adjust the refrigerator-freezer to normal setting.

Coconut Freeze Dessert Recipes – The best Coconut Freeze dessert recipe

Coconut Freeze

Ingredients:

  • 185 ml (6.25 fl oz) evaporated milk
  • 1 egg
  • 1/4 cup corn syrup
  • 1/3 cup caster sugar
  • good pinch of salt
  • 65 ml (2.2 fl oz) lemon juice
  • grated rind of 1 lemon
  • 1/2 cup desiccated coconut

Coconut frozen dessert

Procedure:

  1. Adjust the refrigerator-freezer to coldest setting.
  2. Place the milk into an ice tray and freeze until an icy mush.
  3. Beat egg in a bowl then add sugar, salt and corn syrup then mix.
  4. Using a spoon place the icy milk into a bowl and whip into stiff peaks, add the egg mixture, lemon rind and juice.
  5. Fold in coconut to blend, pour into an ice tray and freeze until firm.
  6. When firm, adjust the refrigerator-freezer to normal setting.

Coconut Chicken |

“Coconut Chicken” is one of most popular chicken recipes worldwide. There are many recipes to make coconut chicken based on the geographical regions. But mostly, it is cooked in Vietnami, Thai and Indian style. Even with in different parts of India, variety of recipes exist to prepare coconut chicken.

Following coconut chicken recipe elaborates authentic Indian style of making coconut chicken. In this mouth watering dish, chicken is cooked in plenty of coconut milk and rich creamy gravy is prepared. The recipe is very easy to follow and takes very less time to prepare.

So, Why not you just try it out at home and surprise your loved ones with this new dish at meal time.

Ingredients:

  • 2 lb fresh skinless boneless chicken pieces cut into 8 equal sized chunks
  • 25 oz fresh or canned coconut milk
  • 1 tbsp ginger, finely grated
  • 1 tsp green chillies, finely sliced
  • 3 tbsp lime juice
  • 4-5 shredded lime leaves
  • 7-8 ground black peppers
  • 1 clove
  • 2-3 green cardamoms
  • 5-6 coriander (cilantro) roots
  • 4 tbsp chopped cilantro (coriander) leaves
  • Salt as per taste
  • 1 tsp coconut oil

Method:

Beat all the raw spices (cilantro roots, cardamoms, clove, ginger, black peppers) together and set aside.

Heat a deep pan over low-medium heat and place 1 tsp coconut oil into the pan, then add beaten spices mixture and stir for 2 minutes.

Add green chillies, shredded lime leaves and coconut milk. Simmer the heat and let it cook for 3-4 minutes while stirring quite often, then add chicken pieces and allow it to cook until chicken turns tender and curry gets thicken (nearly 45-50 minutes).

When chicken is done, mix lime juice and salt. Cook for 2-3 minutes and turn off the heat.

Spicy coconut chicken is ready to serve. Garnish it with chopped cilantro leaves before serving. It goes best with white basmati rice, Indian parathas or naan.

Oxtails in coconut milk recipe

Sitting at my dining room table with my pile of cookbooks, I make the menu for the coming week. My mind is racing, there’s work, deadlines, tonight’s dinner, swim class, gym class, the bank, the store… It’s already 6 o’clock, where did this day go?

Then I grab a cookbook from the pile, Art of the Slow Cooker, and the tagline reads: “Good things come to those who wait.” Oh, crap. That’s right, I’ve got to slow down, focus and enjoy the present task, the rest will get done. Somehow.

Time, time, time. Such a precious commodity. Seems to become even more precious (and rare!) when you have children. Life can be such a juggling act sometimes, a whirlwind, a whoosh. It’s scary, gives me vertigo. I have to pull on my own reins and stop to enjoy the present moment. A few seconds cheek to cheek with my son. Looking at fesh produce at the farmer’s market. Enjoying a meal with friends and family. Notice the beauty of a blue sky. Of a white sky. November is upon us, Thanksgiving around the corner, so it’s pretty a good time to be particularly aware of things we’re grateful for. The big, and the little things.

In these moments of stress and struggling to get everything done, time somehow becomes the enemy. How crazy is that? Time is our life. Time is our present. Time is all we’ve got. When we’re out of time, well… that’s it. Time should never be the enemy. It is our most precious possession. So in these whooshy whirlwind-of-life moments, I try to remember that, in a screeching-tire-smell-of-rubber brain moment. And I look down at what’s in front of me: oh yeah. Crock pot recipes.

I discovered the time-saving wonders of the crock pot a few years ago. I talked about how to get organized for a sit down meal in my Anatomy of a French four-course family meal, and the crock pot sure makes that much easier. Spend 20 minutes early in the day for a little prep, and when dinner time comes, serve and enjoy! You only have the vegetable starter to think about, like this one. Or this one.

This is my favorite crock pot recipes (this crock pot recipe book, by the way, is worth checking out, so many wonderful, easy yet fine cuisine recipes in it). This dish is so exotic tasting and delicious, makes great use of these spices you may have lying around in your cupboard. The meat is so tender, the sauce so “parfumée”, as the French would say, literally “perfumed”, meaning complex with many flavors and scents to it. Yet there really isn’t anything complicated about the recipe. It’s one of those dishes that gets a lot of “wows”, yet I never feel I should get much credit given the simplicity of it. Somehow the simple process of marrying these ingredients with time brings a wonderfully complex chemistry of flavors in the plate.

Hope you give it a try and the time of one scrumptious bite of this dish, your life can slow down just a little bit and precious seconds can be enjoyed for all they’re worth.

Oxtails Braised in Coconut Milk, with coconut Jasmine rice

Inspired from Art of the Slow Cooker by Andrew Schloss

Ages for babies: I would say 12 months and above, because of the myriad of spices and ingredients. The meat is very very tender and very easy to gum down for a baby with few teeth.

Serves 6

Prep time: 20 Min (Given the long list of ingredients, I recommend prepping and measuring all the ingredients first)
Cook time in crock pot: 4-5 hours on high, 8-10 hrs on low

1/4 cup flour
1 tsp of kosher salt or fleur de sel
1/4 tsp ground black pepper
1 tbsp ground coriander
1 tsp ground cumin
1/8 tsp ground allspice
6 large pieces of oxtails (12 oz each) – the author of the book says you could use veal or beef shanks if you couldn’t find oxtails, but I have not tried it.
1/2 tsp ground turmeric
2 tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and diced
3 cloves of garlic, minced
1 tbsp of finely chopped ginger root
1 cup beef broth
3/4 cup fat free or light coconut milk
1 cup diced tomatoes, drained of their liquid as much as possible
1 cinnamon stick
6 cardamom pods
2 bay leaves
Some fresh cilantro for garnish

For the coconut rice:
2 cups of Jasmine rice
2/3 cup coconut milk
1 1/3 cup water

Mix the flour, salt, pepper, coriander, cumin and allspice in a medium mixing bowl. Roll the oxtails in the spiced flour mixture until they are coated on all sides. Remove and pat off excess spiced flour (reserving that spiced flour). Add the turmeric to the flour mixture and set aside.

In a deep skillet or Dutch oven, heat the oil over medium high heat. Brown the oxtails on all sides, about 4 minutes per side. Transfer to your crock pot.

Add the onion and carrots to the skillet and sauté over medium heat until brown, about 4 minutes. Add the garlic and ginger and cook for 30 seconds, stirring often. Add the reserved spiced flour mixture, and stir to coat the vegetables. Stir in the broth, coconut milk and tomato, and boil, stirring often, until the sauce is slightly thickened, about 5 minutes.

Tuck the cinnamon stick, cardamom pods, and bay leaves around the pieces of oxtail, and pour the sauce over the meat in the crock pot. Cover and cook for about 4-5 hours on high (or 8-10 hours on low).

About 20 Min before dinner, cook the rice with the proportions of water and coconut milk indicated above.

Serve some rice on a plate, place the oxtail on top and pour some sauce and carrots over the meat. Enjoy!

Coconut rosemary carrots, lamb chops… and a quiet day

A strange afternoon. A few quiet hours. The house is silent, and yet loud by what it’s missing: the hustle-bustle of the playing toddler, playing and busying elsewhere. I am left with my thoughts. With myself.

Yesterday, I longed for it. Today, I’m not sure what to make of it. My mind swirls, unproductively. Doubt, insecurity, idleness, questioning. And planning, listing, comparing, anticipating. It’s quiet on the outside, but I feel unsettled on the inside. I can’t see my North. Like standing in the middle of a large deserted intersection, not knowing where to go. Feeling like I should. I should know.

That “should” is a bad word.

So I decide to sit in the middle of that intersection. Ground myself. And see what happens.

A strange afternoon. A few quiet hours. I wasn’t sure what to make of it. So why not improvise an apple tart, thought I.

A botched attempt. Flavorful, but unsatisfactory. Crust too crumbly. Falling apart within my hands. Just not coming together. A lot like this day.

So I try it again tomorrow. What else can one do? Learn. Try again. That was my Thursday.

That, and a simple dinner, in the haven of the garden. Some spring carrots. And lamb. And rosemary too.

Rosemary carrots in coconut milk baked in a parcel & lamb chops

Serves 2-3

Prep time: 15 min
Cook time: 20 + 7-15 min for the meat

Age for babies: You could make this into a baby puree steaming together a bit of lamb with carrots, mixing to desired consistency with milk or coconut milk (which you steep the rosemary in before adding.) You can give from 8 months on. If you give the carrots alone, cook them as described below, they make an easy finger food, also from 8 months old on. (I used ground lamb for Pablo’s baby purees mixed with vegetables starting at 6-7 months).

Note: I am a big fan of cooking in parcels as I’ve blogged about before. It’s easy, it’s very healthy, it keeps the nutrients and flavors in. No downside really.


1 bunch of new carrots
2 sprigs of rosemary
3/4 cup coconut milk
salt & pepper
2 cloves of garlic
Lamb chops (however many per person you would like. I recommend the thicker pieces with two chops, unless you like your meat well done, in that case, you could get a thinner piece.)
Olive oil

Peel the carrots, and cut them up.

Preheat the oven at 425°F

In a pan over medium heat, bring the coconut milk to a simmer for 2 minutes. Take the rosemary leaves off the stem, wash them, mince them (I cut them up with kitchen scissors) and put them in the coconut milk. Remove from heat, cover and let steep for a few minutes.

Place one sheet of unbleached parchment paper on a baking dish. Place the carrots in the center. Spoon the rosemary coconut milk over them.

Fold up the parchment paper over the carrots to make a parcel. You can use string, or I just fold and crumple up each side.

Bake in the oven for about 20 minutes. Open the parcel when ready to serve (it will keep hot if closed).

Meanwhile, brush the lamb chops with some olive oil (rosemary olive oil if you have some, or put some rosemary in the olive oil for a few minutes before brushing). Rub the chops with the garlic cloves.

Cook the lamb chops as you prefer. For convenience, we often just pan-fry them (we like them rare, so it usually takes about 7 minutes total over high heat, turning them on each side. About 11-12 minutes for medium rare).
Of course, you can also cook them in the broiler (turning them over half-way through), or on the grill.