Tropical sunshine smoothie

Ingredients

• 2 cups frozen mango cubes
• 1 cup frozen pineapple chunks
• 1 ripe banana
• 1/4 cup orange juice
• 1 cup water
• 1/4 cup plain Greek yogurt
• 1/4 teaspoon coconut extract

Instructions

1. Add all the ingredients to your blender and blend until smooth. 
2. Add more orange juice and/or water if too thick to blend. 
3. Different blenders may require more or less liquid.

Chicken Adobo

Ingredients

• 2 pounds chicken, preferably thighs
• 8 tablespoons soy sauce, preferably a Filipino brand
• 6 cloves garlic, mashed
• 1 to 2 cups water
• 2-3 tablespoons cooking oil
• 6 pieces fresh or dried bay leaves
• a handful of whole peppercorns
• 4 tablespoons vinegar, preferably Filipino kind, like cane or coconut vinegar

Instructions

1. In a large container, combine soy sauce and garlic, then marinade the chicken for at least 3 hours or up to 24 hours.
2. Heat the oil in a large sauté pan on medium heat.
3. When the oil is hot, place the chicken on the pan and brown all sides, about 2 minutes per side. You might have to work in batches for this, as you do not want to over crowd your pan. Set aside browned chicken.
4. Pour in the remaining marinade of soy sauce and garlic into the pan. Add the water one cup at a time and bring to a boil. Taste and adjust by adding the rest of the water.
5. Add the bay leaves and whole peppercorns. Add the chicken back and simmer on medium-low to low for 30 minutes, or until tender. Do not let it come to a hard boil.
6. Stir in vinegar and shake the pan around to disperse it. Simmer for another 10 minutes, or until tender.

Pineapple banana bread

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup mashed ripe banana
• 1/3 cup drained crushed pineapple
• 1/2 cup flaked coconut
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan.
2. Bake at 350-f degrees for 65-70 minutes or until bread test done.
3. Cool in pan 10 minutes; remove to a wire rack.

Lava Flow Mocktails

Ingredients

• 46 oz. pineapple juice
• 40 oz coco lopez(Coconut)
• 1 pint half and half
• ice
• frozen strawberries in syrup
• 2 tablespoons water
• clear cups
• straws

Instructions

1. It’s really easy but my measurements aren’t exact. It’s one part pineapple juice to one part coco lopez. Usually it takes about three cans of coco lopez to one big can of pineapple juice. Then you add half and half until it turns white. So I’d say about 1 pint of half and half. In a separate bowl puree strawberries, sugar and water. Or you can puree frozen strawberries in syrup with a little water that seems to work a little better. You want it to be somewhat thick, almost like a syrup texture. 
2. Pour strawberries in the cup about an half an inch to an inch high. Put ice in your blender and pour the coconut mix in unitl it’s at an even height with the ice. Blend, then pour in the cup with strawberry mix. The strawberries should come up the sides of the cup. If it doesn’t, either thin out your strawberries a little bit, or before pouring the coconut take the cup and swish the strawberries around so they stick on the sides of the cup.

Coconut Ginger Soda

Ingredients

• 3 oz ginger
• 2 cups coconut sugar
• 1 cup water
• Sparkling water

Instructions

1. Peel the ginger and chop it it into round slices.
2. Put the ginger, coconut sugar, and water in a small saucepan over medium heat.
3. Bring to a low boil and reduce heat to low.
4. Allow mixture to reduce for 1.5 to 2 hours.
5. Remove from stove and allow mixture to cool.
6. Add mixture to sparkling water to taste, I used 4 tbsp for a cup of sparkling water.
7. Store the concentrated mixture in the fridge.
8. You can eat the little candied ginger pieces if you like.

Crunchy Coconut Chicken Bites with Thai Mango Mayo

Ingredients

Chicken Bites

• 1½ lbs boneless, skinless chicken breasts
• 1 can of Thai Kitchen Coconut Milk
• 1½ cups unsweetened, shredded coconut
• ¼ cup Clubhouse Rice Flour
• salt
• Clubhouse Ground Black Pepper to taste

Thai Mango Mayo

• ½ cup mayonnaise
• ¼ tsp Thai Kitchen Spicy Thai Chili Sauce
• 1 tbsp Thai Kitchen Spicy Thai Mango Sauce
• 1 tsp fresh lime juice
• 2 - 3 tbsp fresh chopped cilantro

Instructions

Marinading the chicken

1. Cut the chicken breasts into strips, and place them into a shallow dish. Sprinkle with salt & pepper. Set aside.
2. Using a hand blender, cream the coconut milk until it is nice and creamy, then pour the coconut milk over the chicken, and gently stir to coat it. Cover and refrigerate the chicken for about 1 hour. Longer is fine too.

Coconut coating

1. In a bowl combine the shredded coconut and rice flour. Set aside.

Dressing

1. Combine the mayonnaise, chili sauce, Thai mango sauce, lime juice and cilantro, and refrigerate until you are ready to use it.

Chicken tenders

1. Preheat the oven to 450 degrees.
2. Line a baking sheet with parchment paper and a wire rack.
3. Once the chicken has marinated, dredge the chicken pieces in the coconut/flour mix. Gently shake any excess coating off, then place the chicken onto the wire rack on your baking sheet.
4. Continue until all the chicken pieces are coated.
5. Bake for about 12 minutes on one side, then turn the chicken over and bake for about 12 minutes more, or until the chicken is cooked through and the coconut coating is toasty brown.

ORANGE MUFFINS WITH COCONUT STREUSEL

INGREDIENTS

Muffins

• 2 cups flour
• ½ cups sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 5 tablespoons butter, melted
• 1 egg
• 1¼ cups buttermilk
• 1 teaspoon vanilla
• 2 tablespoons of orange zest

Streusel

• 3 tablespoons shredded coconut
• 2 tablespoons butter, melted
• 4 tablespoons sugar
• 2 tablespoons flour

Glaze

• 1 cup powdered sugar
• 1 tablespoon hot water
• 1 teaspoon coconut extract

INSTRUCTIONS

1. Preheat oven to 350. To make the muffins, combine flour, sugar, baking soda, and salt. In a separate bowl mix together buttermilk, butter, eggs, and vanilla.
2.  Stir wet ingredients into dry ingredients until just combined. Stir in orange zest. Fill greased muffin tins ⅔ full.
3. Prepare the streusel. Combine shredded coconut, butter, sugar, and flour in a small bowl. Mix to combine. Spoon onto muffin batter.
4. Bake 15-20 minutes or until an inserted toothpick comes out mostly clean. Allow to cool.
5. Prepare the glaze. Mix together powdered sugar and hot water. Stir in coconut extract. Drizzle over muffins. Store in airtight container.

Green Curry Crab Cakes

Ingredients

• 500 gram crab meat
• 16 grams lemon grass, roughly chopped
• 16 grams galangal, roughly chopped
• 8 grams garlic
• 4 kaffir lime leaves
• 1-2 thai bird chilies
• 200 gram shrimp
• 1/3 cup coconut milk
• 2/3 cup panko, for filling
• 1/4 cup fried shallots
• 1 cup panko, for coating
• oil for frying
• lemon or lime

Directions

1. Put the crab in a medium-sized bowl and pick through it to make sure there are no bits of shell or cartilage hanging out. Be careful not to break up the chunks of crab too much.
2. Put the lemon grass, galangal, garlic, lime leaves and chili peppers into a small food processor and process until finely ground.
3. Add the shrimp and coconut milk to the herbs and process until it forms a smooth paste.
4. Dump the shrimp mixture in with the crab, and add 2/3 cup panko, and the fried shallots. Gently mix this together until combined, being careful not to break up the chunks of crab.
5. If the mixture feels too loose to shape, place it in the fridge for half an hour. Otherwise, make 10 balls with the mixture and flatten them to form 3/4 thick pucks.
6. Put the remaining panko in a bowl and coat both sides of the crab cakes.
7. You can refrigerate these for up to a day until you're ready to fry them.
8. To fry, add about 2 tablespoons of oil to a heavy bottomed pan and heat over medium heat until the oil shimmers.
9. Add some of the crab cakes to the pan and fry undisturbed until you can see the edges start to turn golden brown. If they are browning too fast, turn the heat down.
10. Carefully flip them over using a spatula and tongs then fry until the crab cake is cooked through. Lemon or lime wedges for serving.

PUFF PASTRY CORNUCOPIAS WITH PUMPKIN-COCONUT MOUSSE

INGREDIENTS

• 6 sugar ice cream cones
• Vegetable cooking spray
• All-purpose flour
• 1 sheet (1/2 of a 17.3-ounce package) frozen puff pastry, thawed
• Sanding sugar (optional)
• 1/2 cup unsweetened coconut milk
• 1 (3.4-ounce) package vanilla instant pudding mix
• 3/4 cup canned pumpkin
• 3/4 teaspoon ground cinnamon
• 1/2 cup cold heavy cream
• 1/2 cup caramel topping, warmed
• 1/2 cup sweetened flaked coconut, toasted 

DIRECTIONS

Preheat oven to 400ºF.

Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray. Set aside.

Lightly flour your work surface. Unfold the pastry sheet onto the work surface. Cut the pastry sheet to form 3 rectangles then cut each rectangle lengthwise into 4 strips, making 12 strips total.

Press the ends of 2 pastry strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, slightly overlapping the edges of the pastry (the strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with the sanding sugar (optional). Place the pastry cone on its side, with the end of the strip facing down, onto a baking sheet lined with parchment paper. Repeat with the remaining pastry strips.

Bake the puff pastry cornucopias for 15 minutes, or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones.

Beat the coconut milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.

In a stand mixer fitted with the whisk attachment, beat the heavy cream on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture then spoon or pipe the mixture into the pastry cones.

Place the pastries onto serving plates. Drizzle the pastries with the caramel and sprinkle with toasted coconut.

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

Ingredients

• Vegetable oil for frying
• 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
• Pinch curry powder
• Salt
• Pepper
• Pinch cayenne pepper
• ½ cup flour
• 2 eggs
• 2 cups sweetened, shredded coconut
• 1 tablespoon chives, finely minced
• Creamy, Honey-Mango Dipping Sauce (recipe below)

Preparation

-Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips.

-Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.

-Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.

-To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.

-Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.

Coconut Crème Brûlée

Ingredients 

• 1/3 cup granulated sugar
• 1 tsp. cornstarch
• 8 large egg yolks
• 1/2 cup heavy cream
• 1 can (13-1/2- to 14-oz.) coconut milk
• 4 tsp. fine raw sugar or granulated sugar for caramelizing

Method

Heat the oven to 300°F. Sift the sugar and cornstarch together into a medium bowl. Whisk in the egg yolks. Whisk in the cream and coconut milk until blended. Pour the mixture through a fine strainer and into a large measuring cup with a pouring spout.
Set four 6-oz. ramekins in a deep baking dish or roasting pan. Divide the custard evenly among the ramekins. Set the pan on the middle rack of the oven. Carefully pour hot water into the pan until it comes halfway up the sides of the ramekins. Bake for 30 minutes and then tent the pan loosely with foil (if it’s tight, the custard will curdle) and bake until the centers of the custard shudder gently when the ramekins are tapped, another 25 minutes (start checking at 20 minutes).
Remove the pan from the oven. Remove the ramekins from the water bath and cool slightly before refrigerating for several hours or overnight.
Just before serving, sprinkle each custard with a thin layer of fine sugar, about 1 tsp. per custard. Caramelize the sugar by using either of the methods described below.
For the torch method:
Use a slow, sweeping motion to guide the flame directly on the surface of the custard; the nozzle should be 2 to 3 inches from the surface so the flame just licks the sugar. The topping is done when the entire surface is a glossy brown.
For the broiler method:
Position the oven rack so the custards will be 2 to 3 inches from the broiler, and heat the broiler. Return the ramekins to the baking dish. Fill the dish with ice water almost to the top of the custards. Position the pan under the heat source. The sugar should begin to caramelize in 3 to 4 min.; watch carefully so they don’t burn.