Coconut Sticks Recipes

COCONUT FISH STICKS

Steps:

• Combine the fish and milk in a large bowl; let soak. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl. Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl. Beat the eggs with 1/4 cup water in another shallow bowl. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl. Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture. Set on a rack until ready to cook. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes. Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. Serve with the broccoli, lemon wedges and chutney sauce.

COCONUT STICKS

Steps:

• 1. Preheat oven to 350. Cut crust off of bread, then roll flat with a rolling pin. ( as flat as you can)
• 2. Mix cream cheese and confectioner's sugar together until smooth, then spread on flattened bread.
• 3. In a small bowl pour 1/2 package of coconut and mix with 1/2 of the condensed milk.
• 4. Use as many of the chocolates chips as you wish, place at the top of each slice of bread then top with about 1 teaspoon of the coconut mix. Starting at the end with the chocolate chips roll it up and sorta seal the edge.
• 5. Dip each roll in the melted butter then roll really well in the dry coconut. Place on cookie sheet and bake 25 minutes at 350.

COCONUT NOUGATINE STICKS

Steps:

• Preheat oven to 350F.
• Position rack in the center of the oven.
• Lightly oil a marble slab or hard plastic cutting board, a rolling pin, a large chef's knife, and a metal pastry scraper.
• Spread the coconut on a baking sheet.
• Bake for approx 5 mins, stirring often, until lightly toasted.
• Remove from oven and cover with aluminium foil to keep warm.
• Pour water, corn syrup and sugar into a heavy saucepan.
• Bring to boil over low heat, swirling the pan occasionally to dissolve the sugar.
• Increase heat to high and cook, swirling occasionally, until syrup is light amber in color, about 2 1/2 mins.
• Remove from heat and stir in coconut.
• Pour onto the oiled work surface and cool until outer edges begin to set, about 45 sec.
• Using the oiled pastry scraper, fold the nougatine from the edges to the center.
• Fold a few times to cool the nougatine slightly.
• Using the oiled rolling pin, roll the nougatine into a rectangle, with 1/8 inch thickness.
• If it's too hot, it will stick to rolling pin; if too cold, transfer to an oiled baking sheet and place in warm oven until softened.
• Before the mass cools and hardens, cut the nougatine into 5x1/4-inch sticks with the oiled knife.
• Separate the sticks as you cut them.
• Cool until firm.
• The nougatine sticks may be prepared up to 3 days in advance; store them in an airtight container at room temperature.

COCONUT STICKY RICE

Steps:

• bring rice and coconut milk to a boil, simmer for 15 minutes.
• take some tin foil and crumple it up so it is bumpy and not flat.
• in steamer over boiling water, add tin foil, add rice mixture and steam for 20 minutes bring sugar, water, salt, and vanilla to slow boil cook for 10 minutes until syrup forms remove rice from steamer, toss with coconut, drizzle with syrup.