Coconut And Mango Friands Recipes

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
• Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
• For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
• To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

TOASTED COCONUT MANGO BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
• In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
• For the filling: Blend the mango with 2 tablespoons water in a blender.
• Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
• Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
• For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!

COCONUT MANGO POPS

Steps:

• Put the ancho and coconut in an electric spice grinder and pulse until ground. (You don't want it too fine; a tiny bit coarse is great.) Combine this mixture with the lime zest and sugar in a bowl and toss to combine.
• Cut an end from 1 mango so it sits straight. Use a sharp knife to cut down and peel off the skin. Cut the flesh from the mango in planks, getting as close to the pit as you can. Cut the planks into wide pieces (you'll get 5 to 6 pieces out of 1 mango). Repeat with the remaining mango to get 10 to 12 pieces total.
• Stick a lollipop stick in each piece of mango and sprinkle them all over with the coconut-chile mixture. Sprinkle lightly with the flaky salt and serve.

COCONUT PANNA COTTA WITH MANGO & GINGER NUTS

Steps:

• Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn't catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
• Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
• Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
• Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
• Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.

CREAMY MANGO & COCONUT SMOOTHIE

Steps:

• Measure all the ingredients or use a tall glass for speed - they don't have to be exact. Put them into a blender and blitz until smooth. Pour into 1 tall glass (you'll have enough for a top up) or two short tumblers. Cut the passion fruit in half, if using, and scrape the seeds on top.

COCONUT AND MANGO FRIANDS

Steps:

• Pre-heat the oven to 350°F
• Combine castor sugar, flour, almond meal and coconut in a large mixing bowl.
• Add the egg whites and stir well with a wooden spoon.
• Add the melted butter and stir well to combine all the ingredients.
• Spoon the mixture into silicone or greased mini loaf pans so that it reaches 3/4 of the way up the side.
• Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries.
• Bake in the oven for 20-25 minutes or until the tops are golden. Test the cake by skewering a toothpick into the center. If it comes out clean the cake is ready.
• Remove cakes from the oven and cool in pans for about 4 minutes.
• Gently turn the cakes out of the tins and cool on a wire rack.
• Sprinkle with icing sugar just before serving.
• To store, keep friands in a air-tight container for up to a week.