Coconut Rice

Coconut Rice
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
Coconut Rice
Print Recipe
Servings Prep Time
4-6 servings 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time Passive Time
25 minutes 5 minutes
Ingredients
Servings: servings
Instructions
  1. Rinse rice with cool water and drain thoroughly.
  2. In a medium sauce pot combine coconut milk, water, sugar and salt. Bring to a simmer and stir in rice. Cover and reduce heat to low and cook for 22-25 minutes. Allow to rest for 5 minutes and fluff with a fork prior to serving.

Red Curry Coconut Shrimp

Red Curry Coconut Shrimp
Print Recipe
Servings
3-4 people
Servings
3-4 people
Red Curry Coconut Shrimp
Print Recipe
Servings
3-4 people
Servings
3-4 people
Ingredients
Servings: people
Instructions
  1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
  2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
  3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
  4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
  5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.

Magic Hour Cocktail


Magic Hour Cocktail
Print Recipe
Servings Prep Time
1 cocktail 15 minutes
Cook Time Passive Time
5 minutes 20 minutes
Servings Prep Time
1 cocktail 15 minutes
Cook Time Passive Time
5 minutes 20 minutes
Magic Hour Cocktail
Print Recipe
Servings Prep Time
1 cocktail 15 minutes
Cook Time Passive Time
5 minutes 20 minutes
Servings Prep Time
1 cocktail 15 minutes
Cook Time Passive Time
5 minutes 20 minutes
Ingredients
Vanilla Syrup
Cocktail
Servings: cocktail
Instructions
Vanilla Syrup
  1. Combine all ingredients in a small sauce pan and heat to a boil, stirring to dissolve sugar. Once it reaches a full boil and sugar is dissolved, remove from heat and allow to cool. Makes 1/2 cup syrup, or enough for 8 cocktails if using 1/2 ounce per. Will keep several weeks chilled in an airtight container.
Cocktail
  1. Combine all ingredients in a cocktail shaker half filled with ice. Shake until very cold, about 30 seconds. Strain into glasses and garnish with orange zest if desired. Serve immediately.

Coconut Poached Cod

Coconut Poached Cod is cod fillets gently poached in a luscious tomato coconut sauce.
Coconut Poached Cod
Print Recipe
Cod fillets gently poached in a luscious coconut sauce.
Servings Prep Time
4 People 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
20 Minutes
Coconut Poached Cod is cod fillets gently poached in a luscious tomato coconut sauce.
Coconut Poached Cod
Print Recipe
Cod fillets gently poached in a luscious coconut sauce.
Servings Prep Time
4 People 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
20 Minutes
Ingredients
Servings: People
Instructions
  1. Heat olive oil over medium heat in a medium size non stick skillet. Add garlic and sauté for 1-2 minutes until starting to soften but do not brown. Add white wine and clam juice. Allow to simmer to reduce mixture by half, approximately 5-6 minutes. Crush tomatoes with your hand and add to pan along with a generous pinch of chili flakes and saffron. Simmer gently to reduce for 4 minutes. Add coconut milk and 1/4 tsp salt and bring to a simmer.
  2. Pat cod fillets dry with a paper towel and season generously on both sides with salt and pepper. Add to poaching liquid and simmer gently for approximately 3-4 minutes per side. Remove cod to plate and spoon sauce over top. Serve immediately.
Recipe Notes

If sauce remains a little thin, allow to reduce an additional 1-2 minutes after removing cod.

Coconut Cake


Coconut Cake is tender cake with a crunchy coconut icing.
Coconut Cake
Print Recipe
Tender cake with a toasted coconut icing that is bursting with coconut flavour!
Servings Prep Time
20 people 30 minutes
Cook Time
25 minutes
Servings Prep Time
20 people 30 minutes
Cook Time
25 minutes
Coconut Cake is tender cake with a crunchy coconut icing.
Coconut Cake
Print Recipe
Tender cake with a toasted coconut icing that is bursting with coconut flavour!
Servings Prep Time
20 people 30 minutes
Cook Time
25 minutes
Servings Prep Time
20 people 30 minutes
Cook Time
25 minutes
Ingredients
Icing
Cake
Servings: people
Instructions
Icing
  1. In a medium saucepan melt together butter and coconut milk. Remove from heat and stir in extract. Add powdered sugar and stir until smooth. Add coconut and stir to combine. Set aside.
Cake
  1. Preheat oven to 375℉ and grease a 15"x10" baking sheet.
  2. In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a small bowl whisk together eggs and sour cream. Set aside
  4. In a small saucepan melt together coconut milk, butter and coconut oil. Remove from heat and stir in extracts. Add this mixture all at once to the flour mixture, whisking to combine. Add egg and sour cream mixture, whisk to combine but do not over mix. Stir in shredded coconut.
  5. Spread evenly into prepared pan and bake for 17-20 minutes until center is set and a tooth pick inserted comes out clean.
  6. Remove cake from oven. Set one oven rack approximately 8" from broiler and a second rack immediately below the first. Set oven to broil.
  7. Spread prepared icing evenly over cake. Place in oven on the top rack and place a larger empty baking sheet on the rack below to catch any icing drips. Broil for approximately 3 minutes until the coconut starts to toast and the icing is bubbling. Remove from oven and allow to cool to room temperature on a wire rack.
  8. Cut cake into squares and serve.