Tag Archives: coconut

Baked Coconut Shrimp with Jalapeno Apricot Dipping Sauce

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One thing that my husband thinks he absolutely hates is coconut.

coconut shrimp

So of course, I had to try to change his mind.

I love coconut shrimp but since he is very anti-coconut I have been reluctant to try it at home.

On Pinterest I saw a recipe for coconut shrimp with pineapple sauce and it looks absolutely mouth-watering divine.

Like OMG I need this in my life right this second.

coconut shrimp2

So we went to the grocery store and to his surprise I bought coconut flakes. He was all like “What do you need that for? I hate coconut!”

And so I told him that I want to attempt coconut shrimp. Well he didn’t seem pleased at all and gave me a whole spiel on how he won’t like it, but regardless I had my mind set to it and I was making some. Hey if he doesn’t want any, the more for me!

So that night I whipped a batch of coconut shrimp and my life will never be the same.

It was ridiculously easy, takes 5mins to assemble +15mins to bake and the taste would blow you away.

So I presented them in from of Your Majesty, he took one bite and what do you know? He loved them!

He couldn’t keep his hands away!

Elly and Coconut 1 – Chris 0

If you are hosting a dinner party I totally recommend making these! They are super tasty and you will definitely impress you guests! The shrimp is crunchy and slightly sweet, the sauce is sweet, tangy and slightly spicy. Just fa-bu-lous!

Coconut Shrimp with Jalapeno Apricot Sauce

Makes: 24 shrimp

For Jalapeno Apricot Sauce:

  • 1/2 cup apricot preserves
  • 1 tbsp lemon juice
  • 2 tsp finely chopped jalapenos

Directions:

  1. Combine all the ingredients in a bowl.
  2. Cover with cling wrap and refrigerate while preparing the shrimp.

For coconut shrimp:

  • 1 lbs uncooked large shrimp (tails on, deveined)
  • 4 tbsp cornstarch (You might use less)
  • 2 cups shredded coconut
  • 2 egg whites

Directions:

  1. Preheat oven to 400F. Line two baking sheets with parchment papper
  2. In a bowl, beat the egg whites until soft peaks form. (I did this by hand because I thought it might be fun not but you can use hand mixer)
  3. Hold the shrimp by the tail and dip in cornstarch, shaking off any excess, then in the egg whites and then in the coconut.
  4. Bake for 15-17mins flipping halfway through.

Adapted from:Quick-Dish.Tablespoon

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Crockpot Coconut Hot Chocolate

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Happy Late Thanksgiving Everyone!!!

I’m soo sorry, I know I’m a few days late but I hope everyone had a wonderful Thanksgiving Day :)

I (like most of you) spend most of my day in the kitchen :)

Even though I burned myself countless times

and my pinkie is swollen twice its size,

dropped a whisk on my toe and was in severe pain for all of 2 mins

and thought I wouldn’t be able to walk for days (can you say drama queen),

I made a complete mess of my kitchen but somehow managed to clean it all up before my family arrived

and did a ton of dishes, I somehow managed to pull it off and it was a success :)

I did a lot of prep the day before so that helped immensely!!!

Someone’s hungry! ;)

Here’s what I made :)

- Turkey (obviously!) – Gobble Gobble! I went really simple with my turkey this year, I was too lazy to brine it but it actually turned out ahhmazingly juicy!!! Like probably the juicing turkey I’ve ever had!!! I rinsed and dried it, made Chris remove the giblets and neck (yuck!!!), and then brushed with butter all over.. I used about 6tbsp of butter. Then I sprinkled it with salt, pepper and paprika. In the cavity, I stuffed it with 1 lemon(cut in half), 5 garlic cloves, some fresh sage, rosemary, thyme and a few mixed whole peppercorns. Roasted it for about 3 1/2 hrs at 325F and that’s it!

- Gravy – don’t hate me for this, but I used a mix. Yep, a gravy mix. And I’m not ashamed. Well maybe a little bit. But making gravy scares me, not sure why, but it freaks me out. And I could never use the neck (or giblets) to make my gravy…Just can’t do it…

- Stuffing – I made Chicken Sausage and Herb Stuffing from SkinnyTaste and it pleased everyone! Very tasty :)

- Baked cheesy smashed potatoes – deelish! Recipe coming soon :)

- Light Green Bean Casserole – hmm I don’t know about this one… it was good…but I wasn’t ahhmazed… You can’t beat the full-fat classic..

- Boston Cream Pie – yum! Instead of a good old pie I figured why not do something else!? Well Boston Cream Pie was definitely the way to go! Even though I spilled the chocolate ganache all over my island and it was a complete disaster to clean it was still worth it!

- Sweet Hawaiian Rolls and butter- gosh I love this!! Sweet honey butter please!

- Coconut Hot Chocolate – made in your crockpot- DO DIE FOR!!!! This was the highlight of my dinner! And no, I’m not exaggerating! I set up a little hot chocolate bar on my island so everyone can help themselves. I put cute cups out, marshmallows whipped cream, Bailey’s candy canes, straws and of course the most luscious and thick hot chocolate I’ve ever experienced in my life! Seriously when I tasted it, I died! It was beyond divine! I think I will make it my tradition to make it for every holiday! Like I can’t get over how Ahhmazing it was!!! You will be praying that you have leftovers! And I’m really excited that I do ;) It couldn’t be easier to make!!! Dump everything in the crockpot and stir every so often :)

Crockpot Coconut Hot Chocolate

Serves: 8

Ingredients:

  • 4 (13oz) cans full-fat coconut milk
  • 2 (14oz) can sweetened condensed milk
  • 1 1/2 cups dark chocolate chips
  • 1/4 cup dutch-processed cocoa powder
  • 2 tsp vanilla extract
  • 2 tsp coconut extract
  • 1/4 tsp salt
  • serve with Bailey’s, marshmallows, whipped cream or coconut whipped cream!

Directions: In a crockpot, whisk together the coconut milk, sweetened condensed milk, salt and extracts. Whisk in the cocoa powder until completely incorporated. Stir in the chocolate chips. Cook on low for about 2hrs stirring every 30 mins making sure all the chocolate is melting evenly.After a while, it will start to bubble and thicken I then turned the crockpot on keep warm until ready to serve. Serve with Bailey’s, marshmallows and whipped cream!

Source: HowSweetItIs

Yummy Chocolate Coconut Cupcakes Perfect for Easter :)

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Hi. Meet my Peeps :)

Soo I know it’s been wayy too long! I haven’t posted anything in a little while, but that’s mainly because I haven’t cooked at all. Nope. Me and Mr. Picky have been trying to eat healthy so we’ve been living off lean pockets, turkey sandwiches, diet shakes and so on. So nothing to blog about. But yesterday I finally decided that it’s time to make something delish and with Easter just around the corner I felt inspired :) So most of you are probably celebrating Easter on Sunday, but since I am Eastern Orthodox and we use a different calendar (it’s all about the phases of the moon) our Easter falls the week after. I remember as I was growing up, Easter was always full of festivities and joy. We would all decorate eggs, my grandma baked this traditional sweet braided bread which by the way is beyond ahhmazing (and I might even attempt it this year) and there also were big gatherings at the church for the midnight service where pretty much the entire city would attend and we would all light up candles- so it was times full of family joy. Unfortunately the majority of my family is in Bulgaria so it will never be the same, but we still try to make the best of it :) But anyways, you should definitely make these cupcakes, they are soo good! And Mr. Picky thinks he doesn’t like coconut. It’s the texture, he says. But I think I just changed his mind ;) The coconut taste is there, but it doesn’t overpower, it’s just amazing!

Seriously make them! And the peeps dipped in the coconut cream cheese frosting, ohhhmyygohd! Soo good!

Tomorrow, I will share a quick and easy appetizer that anyone and everyone will love! :)

The batter is soo good! You will have a little bit left at the end and if you are not afraid of the raw egg I will definitely recommend licking it off the bowl, yum!

Let's keep it real: If you cook there'll be a mess, it's one of the things I haven't found a way to escape!

Chocolate Coconut Cupcakes

Makes a dozen cupcakes

Ingredients:

  • 1 1/2 cup flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder (Hershey’s yum!)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 cup coconut milk
  • 1/3 cup coconut oil (melted and slightly cooled)
  • 1 tsp coconut extract
  • 1/2 cup shredded sweetened coconut

Directions: Preheat oven to 325F.

In the bowl of electric mixer, on low, combine the first 9 ingredients together until the batter comes together, but don’t over mix. Fold in the shredded coconut. Divide the batter into 12 cupcake tins. Bake for 20-25 mins. Cool completely before frosting.

Coconut Cream Cheese Frosting

Ingredients:

  • 8 oz cream cheese
  • 1/2 stick butter (4 tbsp)
  • 3/4 tsp coconut extract
  • 2 cups powdered sugar (I like the ‘tart’ flavor of cream cheese frosting but if you want to make it sweeter or stiffer just add more powdered sugar!)
  • green food coloring (as little or as much as you’d like- I used about 15 drops)

Directions: In the bowl of electic mixer, combine the cream cheese and butter until fluffy. Add the coconut extract, powdered sugar and food coloring(optional) and beat for two minutes (until the sugar is fully incorporated). Frost your cupcakes and top with a peep if you desire :)