Tag: coconut

Delicious Coconut Rice Recipe: A Global Favorite

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I’m not sure if this is more of an southern Indian dish, a Southeast Asian, or Carribean dish, as I have had it in many countries with slight variations, but either way, it is a fantastic side dish which is the perfect foil for so many main dishes. Its easy to prepare and very good indeed.

I will include the variations at the end of the recipe, as there are so many options, but here is my basic recipe and you can let your creativity flow from there.

Ingredients:

2 cups of high quality Jasmine Rice, such as Hom Mali.
1 – 14 oz can of Coconut Milk
1 1/2 cups of water
1 tsp Sugar
Pinch of salt
1/4 cup of toasted Coconut, sweetened or unsweetened.

Preparation:

Begin by rinsing the rice well in cold water. Then drain and add in all ingredients except the toasted coconut.

Bring to a boil and then cover with a tight fitting lid and reduce heat and allow to cook for 15 minutes. While the rice is cooking, toast the coconut in a 375F oven on a baking sheet and then remove and set aside.

Remove rice from the heat, stir gently with a fork and replace lid and allow to set for 10 minutes. Remove lid, fold in the toasted coconut and serve.

Optional Toppings:
Green Onions
Cashews
Fried Shallots
Cilantro

Note: This can also easily be prepared in your rice cooker.

Ultimate Coconut Sweet Potato Pie Recipe

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I didn’t think you could make a sweet potato pie any better until I came up with this recipe. It is perfect and adds an entirely new dimension to the flavor. The coconut gives a fruity and rich flavor to the potatoes.

Ingredients:

1 1/4 pound of Sweet Potatoes cooked until tender, but not mushy

7 Tbsp. of Butter

1 cup of Sugar

1/2 tsp. Nutmeg

1 tsp Cinnamon

¼ tsp ground Ginger

1 tsp Vanilla Extract

1/3 cup Evaporated Milk

 2 Eggs beaten well

½ cup of toasted unsweetened Coconut. If you use sweetened coconut, then cut back one Tbsp of sugar.

Preparation:

Peel the sweet potatoes and cut into 2 inch pieces and boil until done. You will know they are done when you stick the pieces with a knife and they slide off.

After the potatoes are cooked, drain them and transfer them to a large bowl and blend well with the butter using a mixer.

Toast the coconut in a 350 degree oven until golden brown. Add the remaining ingredients except the eggs and allow the mixture to cool.

When sufficiently cool, add the eggs and blend well and pour into a 9-inch deep-dish piecrust and bake at 350 degrees for 45 to 55 minutes.

Allow to cool thoroughly before serving.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Ultimate Coconut Sweet Potato Pie Recipe

I didn’t think you could make a sweet potato pie any better until I came up with this recipe. It is perfect and adds an entirely new dimension to the flavor. The coconut gives a fruity and rich flavor to the potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 pound of Sweet Potatoes cooked until tender but not mushy
  • 7 Tbsp. of Butter
  • 1 cup of Sugar
  • 1/2 tsp. Nutmeg
  • 1 tsp Cinnamon
  • ¼ tsp ground Ginger
  • 1 tsp Vanilla Extract
  • 1/3 cup Evaporated Milk
  • 2 Eggs beaten well
  • ½ cup of toasted unsweetened Coconut. If you use sweetened coconut then cut back one Tbsp of sugar.

Equipment

  • Baking Sheet

Method
 

  1. Peel the sweet potatoes and cut into 2 inch pieces and boil until done. You will know they are done when you stick the pieces with a knife and they slide off.
  2. After the potatoes are cooked, drain them and transfer them to a large bowl and blend well with the butter using a mixer.
  3. Toast the coconut in a 350 degree oven until golden brown. Add the remaining ingredients except the eggs and allow the mixture to cool.
  4. When sufficiently cool, add the eggs and blend well and pour into a 9-inch deep-dish piecrust and bake at 350 degrees for 45 to 55 minutes.
  5. Allow to cool thoroughly before serving.

Notes

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