Coconut

Apricot and Coconut Crumble

Crumbles are a classic winter dessert often served with whipped cream or ice cream. A delicious change to the classic apple crumble, this combination of fresh apricots and coconut makes for a quick and easy crumble to please everybody on a cold winters evening. You can use tinned apricots if the fresh ones are out of season.

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Permanent link to this article: http://aussietaste.recipes/dessert/apricot-and-coconut-crumble/

Bibikkan – Sri Lankan Coconut Cake

The queen of Christmas coconut treats is undoubtedly bibikkan, a rich, dark moist cake made of shredded coconut, jaggery and semolina that drives the sweet tooth wild. Bibikkan takes pride of place alongside other loved seasonal preparations such as Dutch Breudher and Poffertjes.

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Cherry Jam and Coconut Muffins

Delicious coconut muffins with a surprise of cherry jam inside. Perfect with your morning cup of coffee.

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Cocada Amarela – Yellow Coconut Pudding

Originating from Angola, Cocada amarela is a heavy dessert made principally from eggs and coconut and has a distinctive yellow colour due to the quantity of eggs it contains.

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Permanent link to this article: http://aussietaste.recipes/african-cuisine/yellow-coconut-pudding-cocada-amarela/

Coconut and Mango Friands

This particular recipe gives the friand a tropical touch with fresh mango and desiccated coconut.

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Coconut Chutney – Uruttu Chammanthi

Coconut chutney is a South Indian spicy chutney, side-dish, and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other spices and served with Idli, Dosai and even with cooked rice. It is made with two methods: liquid and solid.

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Permanent link to this article: http://aussietaste.recipes/asian-cuisine/south-asian-cuisine/indian-cuisine/coconut-chutney-uruttu-chammanthi/

Coconut Cream Pie

There is nothing more heavenly than a slice of coconut cream pie. Try this version of an all-time favourite coconut pie! This recipe has a video to help.

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Permanent link to this article: http://aussietaste.recipes/dessert/coconut-cream-pie/

Coconut Cupcakes

Moist cupcakes with a burst of the tropics from coconut milk and desiccated coconut, topped with a coconut-cream cheese frosting. Add pineapple pieces to the tops for an extra tropical treat.

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Permanent link to this article: http://aussietaste.recipes/edible-nuts-and-seeds-information-and-recipes/coconut-edible-nuts-and-seeds-information-and-recipes/coconut-cupcakes/

Coconut Macaroon Chews

These pleasant macaroon mouthfuls are a light yet chewy afternoon delight suitable for vegetarians, vegans, and gluten-free or dairy-free diets.

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Permanent link to this article: http://aussietaste.recipes/biscuits-and-cookies/coconut-macaroon-chews/

Cucumber and Coconut Salad

This salad is full of fresh sliced vegetables such as cucumber, red onion, and coconut, with a little bit of spiciness to turn up the heat. It’s an easy salad to make.

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Grilled Sweetcorn with Coconut Sauce

Nicely charred sweetcorn straight off the bbq or out of the oven accompanied with a coconut flavoured butter sauce.

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Kashata Za Nazi – Swahili Coconut Snacks

The Kashata (originally from Swahili) is eaten all across Eastern Africa, and is best described as a kind of biscuit, cooked over an open fire. Since African food does not have many deserts, this are generally eaten after dinner, but are also often served as an appetiser or even as a simple snack.

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Lemon and Coconut Friands

These easy lemon and coconut flavoured friands are a quick, simple dessert or tea time treat. Serve them plain with flaked almonds, or dress them up with a light coating of vanilla flavoured icing and toasted coconut.

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Nariyal Vadi – Coconut Burfi

Nariyal Vadi or Coconut burfi is a succulent, chewy, mouth-watering Indian sweet delicacy made with fresh coconut cooked in milk and khoya combined together, garnished with dry fruits and flavoured with cardamom powder. Nariyal vadi or Nariyal burfi or Khobra pak are all different names of coconut burfi.

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Pear and Coconut Muffins

These tasty muffins are wonderfully moist from the diced and sliced pears with a hint of coconut sneaking through.

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Pudim de Tapioca – Tapioca and Coconut Pudding

A popular ingredient in Brazilian desserts, Tapioca (sagu) is added to puddings and cake recipes and often consumed with different forms of coconut and condensed milk.

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Serabi – Indonesian Pancakes

Serabi, surabi or srabi is an Indonesian pancake that is made from flour with coconut milk or just plain shredded coconut as an emulsifier. Most of traditional serabi tastes sweet, as the pancake usually eaten with kinca or thick golden-brownish coloured coconut sugar syrup.

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Permanent link to this article: http://aussietaste.recipes/vegetarian_/serabi-indonesian-pancakes/

Serundeng – Sauteed Grated Coconut

Serundeng is an Indonesian sauteed grated coconut that is often used as a side dish to accompany rice.

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Sri Kaya – Coconut Jam

Kaya, also called Srikaya or coconut egg jam, is a coconut jam made from coconut cream and eggs which are flavoured by pandan leaf and sweetened with sugar.

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Permanent link to this article: http://aussietaste.recipes/asian-cuisine/south-east-asian-cuisine/malaysian-cuisine/sri-kaya-coconut-jam/

Urap – Vegetable Salad with Coconut Dressing

Urap is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cuisine.

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Permanent link to this article: http://aussietaste.recipes/vegetarian_/urap-vegetable-salad-with-coconut-dressing/

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