This trendy ingredient brings a touch of tropical flavor to your prepared foods case.By Joanna Pruess
Yield: 24 (8-ounce) portions
Preparation time: 45 minutes
Shelf life: 3 days
Cook the rice in this main-course salad in coconut water, rather than coconut milk, to add a subtle hint of flavor. Sweeten the dressing with coconut palm sugar, which comes from the sap and nectar of the coconut palm tree.
- 6 cups coconut water
- 4 cups jasmine rice
- ¼ cup vegetable or coconut oil, plus ¾ cup vegetable oil
- 2½ pounds rock shrimp or peeled and deveined jumbo shrimp
- 2 cups peanut butter
- 2 cups coconut milk
- ¾ to 7/8 cup freshly squeezed lime juice
- ½ cup Thai fish sauce
- ½ cup coconut palm sugar
- 4 ounces fresh ginger, chopped
- 2 ounces red Mexican chiles, chopped, plus 2 ounces minced red chile pepper
- ½ ounce garlic
- 6 ounces thinly sliced scallions, including most of the green parts
- 6 ounces chopped pistachios, plus 1 ounce to garnish
- 4 ounces coconut flakes, toasted, plus ½ ounce for garnish
- 2 ounces fresh basil leaves, finely julienned, plus ½ ounce for garnish
2. Meanwhile, cook shrimp until just done. Set aside to cool. If jumbo shrimp, cut in three pieces and add to the rice.
3. In the jar of an electric blender, combine peanut butter, coconut milk, ¾ cup lime juice, Thai fish sauce, palm sugar, ginger, 2 ounces of red chiles and garlic; purée until smooth. With the motor running, add ¾ cup of vegetable oil and let it emulsify.
4. Add scallions, pistachios, coconut flakes, basil leaves and the remaining minced red chile pepper to the rice. Pour about two-thirds of the dressing over the salad and toss to blend. Add remaining dressing and additional lime juice, if desired. Transfer to a serving platter and add remaining pistachios, coconut flakes and basil leaves as garnishes.
NUTRITIONAL DATA (per 8-ounce portion): Calories: 360; Cholesterol: 120 mg; Sodium: 720 mg; Fat: 21 g; Dietary Fiber: 4 g
Crispy Coconut-Pecan Crusted Flounder with Cajun RemouladeYield: 24 portions of fish with 2 tablespoons of sauce
Preparation time: 25 minutes
Shelf life: 2 days
These sautéed fillets with a crunchy coconut-pecan mustard crust should appeal to many customers. Serve with a piquant chipotle-flavored remoulade sauce, best made about an hour ahead of time, or a tangy fresh mango salsa.
For the Cajun Remoulade:
(Yield about 4 cups)
- 2½ cups mayonnaise
- ¾ cup chipotle mustard
- 7 ounces red onion, minced
- 3 ounces gherkins, minced
- 2½ ounces drained capers, chopped
- 3 tablespoons freshly squeezed lemon juice
- 1 ounce fresh tarragon, minced
- 1½ teaspoons Cajun spice
- 2-3 cups all-purpose flour seasoned with salt and freshly ground black pepper
- 8 cups unsweetened shredded coconut
- 4 cups pecans, finely chopped
- 2 teaspoons salt
- 24 (6- to 7-ounce) flounder or other skinless firm white fish fillets, blotted dry
- ¾ to 1 cup Dijon mustard
- Vegetable or coconut oil, for frying
2. For the fish: Put the seasoned flour in a flat dish. In a second flat dish, combine the coconut and pecans with 2 teaspoons of salt.
3. Dip each fillet in flour, dusting off any extra. Brush one side with mustard and put it in the coconut-pecan mixture, pressing lightly to cover completely. Repeat on other side of fillet.
4. Heat oil in a large skillet over medium-high heat. Add fillet and cook until golden on each side, about 2½ to 3 minutes per side, turning once. Remove and keep warm.
NUTRITIONAL DATA (per portion): Calories: 340; Cholesterol: 105 mg; Sodium: 1,040 mg;
Fat: 18 g; Dietary Fiber: 2 g
Coconut-Ginger Crème Brûlée with Sliced Mango and Berry CoulisYield: 24 (4-ounce) portions
Preparation time: 20 minutes, plus baking
Shelf life: at least 3 days
Crème brûlée is a wonderful medium in which to showcase coconut.
- 6 ounces crystallized ginger, minced
- 12 ounces coconut rum, or 6 ounces light rum mixed with 6 ounces coconut syrup
- 24 large egg yolks
- 9 ounces sugar
- 3 (14-ounce) cans coconut milk
- 21 ounces heavy cream
- 1 teaspoon salt
- Toasted sweetened coconut shreds, to garnish
- 24 small mango slices, to garnish
2. In a large bowl, beat egg yolks and sugar together with a whisk until pale yellow and thick.
3. Heat coconut milk and heavy cream in a saucepan until small bubbles form on the edge of the pan. Slowly whisk a little of the heated coconut milk mixture into the egg yolks to raise temperature; then slowly whisk in the remaining milk. Stir in salt and soaked ginger. Ladle ½ cup of the mixture into 24 ramekins.
4. Put ramekins in a roasting pan, add enough water to the pan to come about halfway up the sides of the ramekins, cover with foil and bake until edges are set but centers move slightly when the cups are gently shaken, about 45 minutes.
5. Remove ramekins from the water, uncover and chill until cold. Recover and chill overnight or until needed. Garnish each cup of custard with a teaspoon of toasted coconut and a small slice of mango.
NUTRITIONAL DATA (per 4-ounce portion): Calories: 290; Cholesterol: 220 mg; Sodium: 30 mg; Fat: 25 g; Dietary Fiber: 0 g
actual article: http://www.specialtyfood.com/news-trends/featured-articles/prepared-food-recipes/nuts-coconuts/