Coconut Ginger Ice Cream Recipe - This Is A Must Try, It Is Excellent & Very Easy, Great Kid Recipe

I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.

This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!

Ingredients you will need:

1 Can of coconut milk (or) 16 ounces

1/4 Teaspoon of fresh ginger

1/2 Cup of shredded coconut

1/8 Teaspoon of nutmeg

1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.

2 Cups of rock salt

4-5 Cups of cubed or crushed ice.

4 small ramekins

2 Large zip lock bags

1 mixing bowl

You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.

If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.

You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.

Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.

This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.

I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.

Nana's Coconut Cake 29/12/09 Leamington

Created on Ιανουάριος 12, 2010 using FlipShare.



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cupe block memories

celeste, antone, kazel && ella. making fun with their coconut husks .^^



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APRIL 28TH, 2010 - CAKE IS FINALLY EATEN

www.WhoIsSuperDave.com Here is the cake being enjoyed and eaten.. ;-)Working from home allows me to spend time with my family and enjoy these special moments. If you're interested in learning more of what I or how I do what I do, check out my website http and if we click...then maybe I can help you get an extra paycheck working from home. Earning income from home & online is simple, once you know how. ;-)



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Product Favorites May 2009

Just some products I have been using lately that I have been really liking. My beauty blog: pinkmartinii.wordpress.com Tweet Tweet: twitter.com Ask me anything here: www.formspring.me **All the products I bought myself or were presents from friends. No company has given me anything for free or asked me to endorse anything. Olay Total Effects 7-in-1 Anti Again Moisturizer (UV + SPF 15 fragrance-free) www.olay.com Queen Helene The Original Mint Julep Masque www.queenhelene.com L'Oreal Clean Definition Telescopic Mascara www.lorealparisusa.com Ulta Moisturizing Body Wash in Coconut Lime tinyurl.com Ulta Hand & Body Cream in Coconut Lime tinyurl.com NYX Lip Gloss With Mega Shine (various colors) www.nyxcosmetics.com What I'm wearing: (face) NYX Twin Cake powder (cheeks) B*Vain Shimmer Brick in Chocolate (lips) MAC lipstick in Blankety (eyes) ELF eyeshadow in Drama



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Great Coconut Shrimp Recipes

If you love coconut shrimp, here are several different, but very good coconut shrimp recipes to try.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs

1-3/4 cups all-purpose flour

3/4 cup beer

1 tablespoon baking powder

2 lb. medium shrimp, peeled and deveined

coconut oil

3 cups grated coconut

Seasoning Mix

1 tablespoon cayenne pepper

2-1/4 teaspoons salt

1-1/2 teaspoons sweet paprika

1-1/2 teaspoons black pepper

1-1/4 teaspoons garlic powder

3/4 teaspoon onion powder

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple

1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro

1/4 cup pineapple preserves (or apricot-pineapple preserves)

1 tablespoon finely chopped seeded fresh jalapeno chili

1 1/2 tablespoons fresh lime juice

1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked

1/3 cup coconut milk, canned and sweetened

2 tablespoons lime juice

1 garlic clove, crushed

1 teaspoon red chili peppers, seeded and minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground white pepper

12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut

1 cup chopped cilantro

1 cup chopped green onion

2 tablespoons fresh lime juice

2 tablespoons minced fresh ginger

1 to 2 teaspoons minced garlic clove

1/2 teaspoon sea salt

1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Caribbean Shrimp Run Down

1 lb shell-on shrimp, uncooked

3 tablespoons lime or lemon juice

3 cups coconut milk

1 large onion

3 cloves garlic

Finely chopped hot pepper to taste

1 lb. tomatoes, peeled and chopped

1 Tbsp. vinegar

1 t. fresh chopped thyme

Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

Pani Popo - Sweet and Sticky Samoan Coconut Buns For Your Hawaiian Luau

Pani Popo is the traditional name for a sweet and sticky bun that originated in the South Pacific Islands of Samoa. The bun is soft and doughy and it is baked in a sweet aromatic coconut sauce. It is the perfect choice when planning a Hawaiian Luau or any other tropical themed party.

This recipe makes up to 25 small buns.

You will need:

5 ½ to 6 ½ cups plain all purpose flour
1 packet yeast, 7g (¼oz)
2 ¼ cups milk
1 tbsp sugar
1 tbsp butter 30g (1oz)
1 tsp salt
Canola Oil

In a bowl mix half the flour with the yeast.

In a saucepan heat the milk whilst stirring, add sugar, butter and salt till warm and butter has just about melted. Add this to flour mixture and beat with an electric mixer on low speed for 30 seconds scraping bowl constantly.

Start adding the rest of the flour until you get a good doughy texture that is easy to pull but not dry. Knead on a lightly floured surface for 10 minutes.

Shape the dough into a large ball place in a large bowl coated with canola oil, rolling it around to make sure the entire ball is coated. Cover with a tea towel and place in a warm place to rise for 45 minutes to an hour, such as over a sink of warm water, in the oven on the top shelf with a bowl of hot water beneath or even in the back window of the car.

Punch down the dough and roll into balls.

Place the balls into a large ungreased baking dish, cover and let rise for another 10 minutes.

Now to make the sauce:

2 cans coconut milk

¾ cup sugar

Simply combine the coconut cream and sugar and pour over the buns.

Bake at 190°C (375°F) for 20 minutes.

Important note: The sauce will bubble up and spill over if the dish is not large enough, so use two baking dishes if necessary. Always place a tray under the baking dish to catch any spills; this will save you a lot of clean up afterwards.