Barbeque/grilled/baked Pineapple Dessert

Ingredients:

• Pineapple – whole slices
• Brown sugar – as needed
• Coconut shavings

Directions:

1. Simply place whole slices of pineapple on grill, place brown sugar on top of slices, then add coconut shavings.
2.  Let it still there till the brown sugar is melted.
3.  Depending on how you want the coconut shavings, either pull the pineapple slices off the grill when the sugar is melted and the coconut still white or leave it till the shaving turn a little golden brown color.  (picture is missing the brown sugar and shavings should be placed on top)

Easy Tropical Chiquita Banana Coconut Mini Bundt Cakes Recipe

Here is a tropically kicked-up version of banana cake, infused with extra banana and coconut. Using a coating of turbinado sugar in the pan makes a sweet crunchy coating. You can use a mini bundt cake pan or jumbo muffin pans; invert the cakes to decorate and serve. This cake is nice and light and perfect topped with fresh bananas, pineapple or strawberries. A dollop of fresh whipped cream makes this a fabulous dessert.

Ingredients:

•   Canola cooking spray
• 3   Tbsp. Turbinado sugar
• 2 1/2   cups All-purpose flour
• 1   cup toasted Unsweetened coconut, cooled
• 2   tsp. Baking powder
• 1/2   tsp. Baking soda
• 1/2   tsp. Salt
• 3   Chiquita Bananas, very ripe , peeled
• 1/2   cup Cream of coconut
• 1/2   cup Low-fat sour cream
• 1   tsp. Vanilla extract
• 1/2   tsp. Banana extract
• 1/2   cup Butter, softened
• 1   cup Sugar
• 2   large Eggs
•   Optional Toppings: Orange marmalade, turbinado sugar, or fresh fruit for garnish

Instructions For:

Easy Tropical Chiquita Banana Coconut Mini Bundt Cakes Recipe

Preheat the oven to 350 degrees F. Lightly coat 12 jumbo muffin cups or mini bundt cake cups with cooking spray. Sprinkle the inside of each cup evenly with turbinado sugar. Tap out any excess sugar. In a large mixing bowl, whisk together the flour, toasted coconut, baking powder, baking soda and salt, and set aside. In another large mixing bowl mash the bananas with a fork until smooth. Whisk in the cream of coconut, sour cream and extracts; whisk just until smooth. With an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy; about 3 minutes. On medium speed, add the eggs, one at a time; beat just until blended. On medium speed, alternately add the reserved wet and dry ingredients into the butter mixture; start and end with the dry. Start each addition on low speed for 30 seconds and then medium speed just until combined. Add the batter to the prepared pans and bake on the middle oven rack for 25 to 30 minutes. Cool in the pan for 15 minutes and then invert and cool completely on a serving plate. Add optional toppings just before serving: orange marmalade, fresh fruit, or a sprinkle of turbinado sugar. —-- Recipe idea and photo courtesy of Lorraine Stevenski for the Ultimate Chiquita Banana Recipe Contest.

Nutrition Information Per Serving:

Calories 330; Total Fat 15 g (Sat 10 g, Trans 0 g, Poly 0.5 g, Mono 2.5 g); Cholesterol 55 mg; Sodium 320 mg; Potassium 220 mg; Total Carbohydrates 47 g; Dietary Fiber 2 g; Total Sugars 23 g; Protein 5 g. Percent Daily Value: Vitamin A 8%; Vitamin B6 8%; Vitamin C 4%; Vitamin D 2%; Calcium 4%; Iron 4%.

Found at: http://www.chiquitabananas.com/Banana-Recipes/Tropical-Banana-Coconut-Mini-Bundt-Cakes-recipe.aspx

Raw food coconut soup recipe

Ingredients:

• 1 young coconut
• 4 cloves garlic
• 2 tsp fresh minced ginger or galangal
• 3 tbsp lime juice
• 2 tsp cold pressed olive or flax oil
• 1 tsp curry powder
• 1 medium tomato
• 1/4 tsp sea salt
• 1/2 tsp fresh minced chili, or to taste (I used cayenne pepper)
• 2 tbsp chopped fresh cilantro
• diced bell pepper (optional)
• chopped cherry tomatoes (optional)
• mushrooms, thinly sliced (optional)

Preparation:

Open the coconut and drain the water into a blender. Scrape out the meat, and add to the blender. Add garlic, ginger or galangal, lime juice, oil, curry powder, tomato, salt and chili. Blend until smooth and creamy. Adjust seasonings to taste. Add cilantro and pulse until cilantro is finely minced. Pour into serving containers and add any chopped veggies you like: bell pepper, tomatoes and thinly sliced mushrooms work well. This raw coconut soup works well after it's had a chance to chill in the fridge for a couple hours to allow the flavors to set. It'll need a good stirring before serving, however, as the oils and coconut water will tend to separate. Enjoy your raw food Thai coconut soup! Yum!

Recipe found at: http://vegetarian.about.com/od/rawfoodsrecipes/r/rawcoconutsoup.htm

Coconut Macaroon Pancakes Recipe

Ingredients

1 can coconut milk

2 tablespoons, plus 1/4 cup sugar

1/3 cup all purpose flour

3 cups unsweetened shredded coconut

1/2 teaspoon salt

2 teaspoons baking powder

3 eggs

Directions: 

1. In a medium bowl, microwave coconut milk and 2 tablespoons of sugar until hot, about 30-45 seconds.
2. Combine 1/4 cup sugar, flour, coconut, baking powder and salt in another bowl.
3. Slowly add the coconut milk to the dry ingredients and stir until incorporated. 
4. Whisk eggs in another large bowl, then add in the coconut mixture while gently whisking until well-combined.
5. Heat butter over medium-high heat in a large, non-stick pan until hot and foamy, then drop heaping tablespoonfuls for smaller pancakes or 1/4-cup batches for larger pancakes, leaving room between them to spread.
6. They won't bubble like regular pancakes, so check their doneness by gently lifting a corner with a spatula. When they're golden brown, flip over and cook for for another couple of minutes.
7. Serve immediately 

Recipe found that: .  http://www.foodrepublic.com/2011/11/06/coconut-macaroon-pancakes-recipe?utm_source=huffingtonpost.com&utm_medium=partner&utm_campaign=11-delicious-coconut-recipes

Spiced Coconut Lentil Soup

Ingredients:

1/2 large red onion (I used a quarter of a colossal one)
1/2 red chili
thumbsize piece of peeled ginger
1 clove garlic
1 cup red lentils
1 400g can coconut milk
3 cups filtered water
1 scant tsp vegan vegetable bouillon
1 tsp ground coriander
1 tsp paprika
1 tsp cumin
pink Himalayan salt
black pepper
juice of 1 lime
1 heaped tsp coconut oil

Method:

1. Finely chop the red onion – I actually like to mince mine with a knife.
2. Heat the coconut oil in a heavy based saucepan. Add the onion, season, cover and allow to soften for several minutes.
3. Meanwhile, mince the chili, garlic and ginger together. Add to pan, cover and cook for a few more minutes until the flavors begin to infuse – your kitchen should be full of wonderful aromas by now.
4. Rinse and sort the red lentils and add to pan along with the ground coriander, paprika and cumin. Mix thoroughly and then pour in the coconut milk and water. Sprinkle in the vegetable bouillon and lightly season with some pink Himalayan salt and freshly ground black pepper.
5. Cover, bring to the boil and then lower to a gentle simmer for forty minutes, ensuring to stir frequently.
6. Juice the lime and set aside.
7. When the lentils have softened and almost disintegrated to form a thick, creamy soup, take off the heat, pour in the lime juice, taste for seasoning and serve with a few fresh coriander leaves for garnish. 

Recipe found at: http://www.marcussamuelsson.com/recipe/spiced-coconut-lentil-soup-recipe

Kiwi Frozen Yogurt Pie Recipe

This simple pie has a fruit and frozen yogurt filling, topped with kiwifruit, strawberries, chocolate, and coconut. It looks impressive with very little work.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

•1-1/2 cups chocolate cookie crumbs

•6 Tablespoons melted butter                                                              

•1/2 cup toasted shredded coconut

•3 kiwifruit, peeled and sliced thin

•1/2 cup chopped fresh strawberries

•2 pints strawberry frozen yogurt, slightly softened

•3 whole fresh strawberries cut in half

•1/4 cup miniature chocolate chips

•Toasted coconut for garnish

Preparation:

Combine chocolate cookie crumbs, butter, and coconut. Press into the bottom and up the sides of a 9-inch pie plate. Freeze until firm.

Place a layer of kiwifruit over the bottom of the pie crust reserving 3 slices for garnish. Top evenly with the chopped strawberries. Spoon frozen yogurt over the top and mound slightly in the center. Freeze until firm.

Remove pie from freezer 10 minutes before serving. Cut remaining kiwifruit slices in half. Place kiwi and strawberry halves decoratively around the top of the pie. Sprinkle with chocolate chips and toasted coconut.

Slice pie and serve immediately.

Yield: 6 to 8 servings

Source: http://homecooking.about.com/od/pierecipes/r/blpie32.htm