Fresh Coconut Chicken Spring Rolls

Spring Roll Skins (available at Asian Markets)
Lettuce leaves, cleaned and dried
Cilantro, cleaned
1 carrot, grated
2 cans cooked chicken
2-3 tbsp. mayo
1/2 cup shredded coconut
1 clove garlic, grated
1 tsp. ginger, grated

Mix canned chicken, mayo, ginger, garlic and coconut (measurements are approximate). Soak one spring roll skin at a time in hot water until clear. Lay out on plate and add lettuce, some shredded carrot and a few sprigs of cilantro. Add 2 tbsp. or so of the chicken mixture. Fold the sides in and then roll tightly. Repeat until all rolls are completed. Serve with peanut sauce or another Asian dressing of your choice.

Coconut Cupcakes

1 box of white cake mix

substitute coconut milk for water (according to the back of the box)

add 1 T of coconut extract

Follow directions on back of box. After cupcakes have cooled fill with coconut pudding.

For the frosting:

8oz of cream cheese softened

1/2 cup butter softened

1 tsp Vanilla

1 tsp Coconut Extract

1 cup toasted coconut

Mix cream cheese and butter until creamy. Then add 1 tsp Vanilla and 1 tsp Coconut extract and gradually mix in 2 cups of powdered sugar. Then add 1 cup of toasted coconut (350 degrees stir and check often).

Recipe by Cathy Norris

Pina Colada

1 Cup coconut milk

2 Cups Pineapple Juice

3 Cups Ice

2 shots rum (optional)

Pour all of the ingredients into a blender. Blend briefly at high speed. Strain into a glass and serve. Garnish with a slice or fresh pineapple and a cherry.

Recipe by Renee White

Layer Bars

1 Cube of Butter/Margerine

1 1/3 cups graham cracker crumbs

6oz chocolate chips

1 1/3 shredded coconut

14oz eagle brand milk

Layer the above in a cake pan in this order. Bake at 350 for 20 minutes.

Recipe by Corrie

Coconut Chicken Tenders

6-8 Chicken Tenders

1/2 cup Honey Mustard

1 cup of Crushed Rice Krispies

1 cup of Shredded Coconut

Pre-heat oven 350

In a large zip lock bag place chicken tenders and honey mustard. Coat the chicken. (May need more then 1/2 cup) Let it marinate in the fridge for an hour or 2. Combine crushed Rice Krispies and coconut in a shallow dish. Coat the chicken with the mixture one at a time. Place the chicken then on a cookie sheet that has been coated with non-stick spray. Bake for 15 minutes until crispy and golden.

Recipe by Kelly Atwood

Peppermint Patty Coconut Bark

• 1 cup coconut oil, organic, virgin, unrefined
• 1 teaspoon vanilla extract
• 2 teaspoons peppermint extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup raw honey
• 1 cup unsweetened shredded coconut

Line a 9″ by 13″ baking pan with unbleached parchment paper. Set aside.

Using a food processor, mix the coconut oil, extracts, cocoa powder and honey until smooth and warm, and it exhibits some fluidity. Add the coconut, and pulse to incorporate. Don’t overmix or you risk chopping up the coconut.

Using spatula, spread the mixture out thinly (1/4-inch to 1/8-inch thick) on the parchment paper. Transfer to a level spot in the freezer. Let freeze for 10 to 15 minutes. Eat frozen; break off pieces the size you desire. Will melt at room temperature — keep frozen.

Almond Joy version: Omit half of the coconut, substituting chopped crispy almonds. Omit the peppermint extract and double the vanilla extract.

Recipe by Stephanie Breuner

Crispy Coconut Shrimp

Ingredients:

24 medium Shrimp

3/4 cup flour

1/2 tap. garlic and herb seasoning

1 egg, well beaten

1/4 tsp black pepper

1/4 shredded coconut

Directions:

Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, then generously in coconut. Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp. Serve with dipping sauce. Makes 4 servings.

Recipe by Renee White