Posts Tagged ‘Coconut’

Cheesecake of the Month – June 2017!

June 15, 2017

This month’s recipe is an adaptation of one that uses a 13×9 pan instead of a springform pan (cheesecake “bars” instead of “cake”).  I’m guessing the only thing that I may have to adjust is the cooking time, but this one sounds positively delicious and I can’t wait to give it a try.

Banana and Coconut Cheesecake

Ingredients
2 cups of graham cracker crumbs
1/2 cup of finely chopped pecans
1/4 cup of sugar
1/c cup of butter, melted
3 packages (8 ounce) of cream cheese, softened
3/4 cup of sugar
1 teaspoon of vanilla
3 eggs
1 cup of mashed bananas (about 2 medium)
1 carton (8 ounce) sour cream
2 Tablespoons of white creme de cacao
2 Tablespoons of rum
1-1/2 cups of flaked coconut

Dirctions
1. Preheat your oven to 350 degrees.  In a medium bowl, combine the graham cracker crumbs, pecans, and 1/4 cup of sugar.  Stir in the melted butter.  Press this mixture onto the bottom of your springform pan.

2. In a large bowl, combine the cream cheese, 3/4 cup of sugar, and vanilla.  Beat with an electric mixer on medium speed until combined.  Add the eggs all at once; beat on low speed just until combined.  Stir in the banana and pour into your prepared pan.

3. Bake for approximately 45-50 minutes or until the center is set.  Meanwhile, for the topping: in a small bowl combine the sour cream, creme de cacao, and runm.  Spread over the top of the cheesecake after it is finished baking and then bake for an additional 5 minutes.  Cool on a wire rack before moving to the refrigerator to cool completely (4 to 24 hours).  To serve, sprinkle the cheesecake with toasted coconut .

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Cheesecake of the Month — March 2016!

March 15, 2016

As winter slowly wanes and with the onset of spring, here is a nice tropical cheesecake to get us in the mood for warmer temperatures (and you don’t have to bake this one [well, you  bake the crust, but the actual cheesecake is refrigerated].

Lime Coconut Cheesecake

Ingredients
1-1/2 cups of flaked coconut
3 Tablespoons of ground macadamia nuts (or almonds)
3 Tablespoons of butter, melted
1 envelope of unflavored gelatin
1/4 cup of cold water
3/4 cup of sugar
2 packages (8-ounces each) of cream cheese, softened
1/4 cup of lime juice
1 Tablespoon of grated lime peel
Green food coloring
1-1/2 cups of heavy whipping cream, whipped
Toasted coconut and additional whipped cream (optional)

Directions
1.  In a bowl, combine the coconut and nuts and stir in the butter.  Press onto the bottom and up the sides of a greased 9″ springform pan.  Bake at 350 degrees for 10-15 minutes (or until the crust is golden brown on the edges).  Cool on a wire rack.

2.  In a saucepan, sprinkle the gelatin over cold water; let stand for 1 minutes.  Stir in the sugar and cook over low heat until the sugar and gelatin are dissolved.  Remove from the heat.  In a bowl, beat the cream cheese until smooth.  Gradually beat in the gelatin mixture.  Add the lime juice and the lime peel and beat until blended.  Add the food coloring to tint to a pale green hue.  Fold in the whipped cream and pour over the crust.  Refrigerate for 5 hours or overnight.

3.  Carefully run a knife around the edge of the pan to loosen the cheesecake.  Removes the sides of the pan and garnish with additional coconut and whipped cream if desired.

Cheeesecake of the Month — October 2015!

October 15, 2015

Yes, I like Piña Coladas, and getting caught in the rain . . . or so the song goes.  So, this month I will be sharing a recipe for a cheesecake version.  Enjoy!

Piña Colada Cheesecake

Ingredients
15 shortbread cookies, crushed
1 cup of flaked coconut, toasted
3 Tablespoons of butter, melted
3 packages (8-ounces each) cream cheese, softened
3/4 cup of sugar
3/4 cup of cream coconut* (NOT coconut milk)
3 Tablespoons of milk
3/4 teaspoon of rum extract
3 eggs lightly beaten
1/2 a fresh pineapple, peeled and cored
3 Tablespoons of apple jelly
* if you have trouble finding cream of coconut, here’s a recipe for a substitute.

Directions
1.   Securely wrap a greased 9-inch springform pan in heavy-duty aluminum foil.

2.  In a small bowl, combine the cookies crumbs and coconut and stir in the butter.  Press onto the bottom of your springform pan.  Place the pan on a baking sheet and bake for 8-10 minutes at 325 degrees until set and lightly brown. Cool on a wire rack.

3.  In a large bowl, beat the cream cheese and sugar until smooth.  Beat in the cream of coconut, milk, and extract.  Add the eggs and beat on low speed just until combined.  Pour over your crust.

4.  Place you springform pan into a larger roasting pan and add 1-inch of hot water into the larger pan.

5.  Bake at 325 degrees for 1-1/4 to 1-1/2 hours or until the center is just set and the top appears dull.   Remove the springform pan from the water bath and cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of the pan to loosen; cool for another hour.  Refrigerate overnight.

6.  Thinly slice your pineapple and arrange over the top of the cheesecake.  Warm the apple jelly and brush over the top of the pineapple.  Refrigerate until chilled.

Do You Like Shrimp?!

April 9, 2015

Then here is a recipe for a baked (not fried) shrimp appetizer that you are sure to enjoy.  Personally, I think it is the dipping sauce that really makes this appetizer special.

Coconut Shrimp with Curry Dipping Sauce

20-24 jumbo shrimp, peeled and deveined, tails intact
3-4 Tablespoons canola oil
1 cup rice flour
1/2 teaspoon kosher-style flake salt
1/4 teaspoon freshly ground pepper
3 egg whites
1 cup shredded unsweetened coconut
1/4 cup cornstarch
1 Tablespoon sugar

Dipping sauce:
1 cup mayonnaise
3/4 teaspoon hot curry powder
3 Tablespoons raspberry enlightenment (available from Penzey’s)

Preheat oven to 400 degrees.  Rinse the shrimp and pat dry with paper toweling.  Pour the oil onto a rimmed baking sheet.  Mae sure there is a nice layer of oil coating the whole bottom.  Use 3 wide, shallow bowls to bread the shrimp.  In the first bowl, combine the rice flour, salt, and pepper.  In the second bowl, beat the egg whites.  In the third bowl, combine the coconut, cornstarch, and sugar.  Dip each shrimp in the flour and then the egg white and then the coconut.  Press the coconut firmly onto the shrimp.  Place on the baking sheet and bake at 400 degrees for 20-25 minutes, turning the shrimp carefully after 10 minutes (using a spatula works great).  Remove from the oven when the shrimp are lightly golden brown.  Let cool slightly.  While the shrimp is baking, combine the mayonnaise, curry powder, and raspberry enlightenment in a small bowl.  Serve the shrimp with the dipping sauce.  Enjoy!

Cheesecake of the Month — March 2014!

March 15, 2014

Since I am always on the lookout for new and interesting recipes, I found one that should have coconut-lovers drooling.  This recipe has coconut in the crust, on top of the filling, and then even more on top of the meringue.  Yum!

Coconut-Macaroon Cheesecake

1-2/3 cups flaked coconut, toasted
1/2 cup ground almonds
2 Tablespoons butter, melted
3 eight-ounce packages of cream cheese, softened
1/2 cup of sugar
2 Tablespoons amaretto (or 1/2 teaspoon almond extract)
3 eggs
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1/3 cup flaked coconut
1 ounce semi-sweet chocolate, chopped
1 teaspoon shortening

1. Preheat oven to 350 degrees. In a small bowl, combine 1 cup of the toasted coconut, ground almonds, and melted butter. Press mixture onto the bottom of a 9-inch springform pan.

2. In a large bowl, combine the cream cheese, 1/2 cup of sugar, and the amaretto. Beat with mixer on low speed until smooth. Add whole eggs all at once; beat on low speed just until combined. Pour mixture into the prepared pan. Place the pan in a shallow baking pan. Bake for 40 minutes (the cheesecake will not be done). Sprinkle the remaining toasted coconut onto the top.

3. Meanwhile, in a large bowl, combine the egg whites, vanilla, and cream of tartar. Beat on high speed until soft peaks for (the tips will curl). Slowly beat in 6 Tablespoons of sugar, about 1 Tablespoon at a time, beating on high speed about 4 minutes or until stiff peaks form (tips stand straight up) and sugar dissolves. Spread over the cheesecake to within 1 inch of the edge. Sprinkle with 1/3 cup of coconut. Bake for 12-15 minutes or until lightly browned.

4. Cool on a wire rack for 15 minutes. Loosen the pan and cool for an additional 30 minutes. Remove the side of the pan and cool the cheesecake completely. Cover and chill for 4 to 24 hours.

5. Before serving, in a small saucepan, combine the chocolate and shortening. Cook and stir over low heat until melted. Drizzle chocolate over the cheesecake. Let stand until the chocolate is set.

Cheesecake of the Month — August 2012!

August 16, 2012

Amidst the heat of summer, here is a wonderful recipe for a light and refreshing cheesecake . . . the combination of coconut and orange curd is pure ambrosia.  Enjoy!

Ambrosia Cheesecake
1-1/2 cups almond shortbread cookie crumbs
3 tablespoons of sugar
3 tablespoons of butter, melted
4 (8-ounce) packages of cream cheese, softened
3 large eggs
1 cup sugar
1 (14-ounce) package of sweetened flaked coconut
2 teaspoons vanilla extract
2 cups fresh orange curd
1 cup sweetened flaked coconut, ligthly toasted (optional)

1. Stir together the first three ingredients and press onto the bottom of 10″ springform pan. Bake at 350 degrees for 8 minutes. Remove from oven and cool on a wire rack.

2. Beat the cream cheese, eggs, and 1 cup of sugar at medium speed with an electric mixer until fluffy. Sitr in the package of coconut and the vanilla. Pour into the prepared crust.

3. Bake at 350 degrees for 1 hour then remove from the oven and cool completely on a wire rack.

4. Cover and chill 8 hours. Gently run a knife around the edge of the cheesecake to release the sides of the pan and carefully remove the pan. Place the cheesecake on a serving platter and spread the fresh orange curd evenly over the top of the cheesecake. Sprinkle the 1 cup of toasted flaked coconut around the outer edge of the top.

Fresh Orange Curd
1 cup sugar
1/4 cup cornstarch
2 cups fresh orange juice
3 large egges, lightly beaten
1/4 cup butter
1 tablespoon grated orange rind

1. Combine the sugar and cornstarch in a 3-quart saucepan and gradually whisk in the orange juice. Whick in the lightly beaten eggs and bring to a boil over medium heat whisking constantly (5-6 minutes) .

2. Cook, whisking constantly, for 1-2 minutes, or until the mixture reaches a pudding-like consistency. Remove from the heat and whisk in the butter and the orange rind. Cover by placing plastic wrap directly on the top of the curd and refrigerate for eight hours.

Cheesecake of the Month — November 2011!

November 16, 2011

Well, Thanksgiving is just around the corner and if you are looking for something that is a little different than your standard pumpkin pie (or pumpkin cheesecake for that matter), then this is a recipe that is sure to please.

Sweet Potato-Coconut Streusel Cheesecake

26 Ritz crackers (crumbled)
1/4 cup finely chopped pecans
1/4 cup flaked coconut
3 Tablespoons butter, melted
3 Tablespoons all-purpose flour
1 Tablespoon brown sugar
2 Tablespoons butter
1/4 cup flaked coconut
1/4 cup pecan pieces
2 (8-ounce) packages of cream cheese, softened
1/2 cup firmly packed light brown sugar
1/2 cup cooked, mashed sweet potato
1/4 cup Kahlua
1/4 teaspoon ground cinnamon
2 large eggs
Garnish: whipped cream and ground cinnamon

1. Combine first four ingredients and stir well. Firmly press crumb mixture onto the bottom and up the sides of a 7-inch springform pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and cool on a wire rack.

2. Reduce oven temperature to 325 degrees. Combine flour and 1 Tablespoon of brown sugar. Cut in 2 Tablespoons of butter using a pastry blender until the mixture is crumbly. Stir in the 1/4 cup of coconut and 1/4 cup of pecan pieces. Set the mixture aside (cover and chill).

3. Beat the cream cheese at medium speed with an electric mixer until creamy. Gradually add 1/2 cup brown sugar and beat well. Add the sweet potato, Kahlua, and 1/4 teaspoon of cinnamon; beat at low speed until blended. Add the eggs (one at a time) and beat after each addition. Pour the batter into the prepared crust.

4. Bake at 325 degrees for 50 minutes. Remove the cheesecake from the oven and sprinkle the coconut mixture over the top. Bake 25 minutes more. Remove from the oven again and let the cheesecake to room temperature while still in the pan (on a wire rack). Cover and chill. Remove from pan and garnish prior to serving.

Enjoy!

Cheesecake of the Month – October 2011!

October 16, 2011

Aloha! (Hello!)  As our ship approaches the Hawaiian islands (we will arrive at Hilo tomorrow), what better time to share this wonderful recipe.

Hawaiian Cheesecake

Crust
3/4 cup macadamia nuts
3/4 cup graham cracker crumbs
1/4 cup packed brown sugar
2 Tablespoons flour
1/4 teaspoon cinnamon
2 Tablespoons unsalted butter

Filling
1 medium ripe pineapple (4-pounds)
2 Tablespoons packed brown sugar
1-1/2 pounds cream cheese, softened
1 cup white sugar
1/2 cup creme fraiche
6 large eggs

Topping
1 cup sweetened flaked coconut
1/2 cup sour cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 cup chopped macadamia nuts

Directions
1. Preheat oven to 400 degrees. Coat 10″ springform pan with butter and dust with granulated sugar (knock out any excess sugar). In a shallow baking dish, toast nuts in middle of oven until golden (six or seven minutes) — watch closely though, they can burn quickly. Finely chop the nuts and transfer to a bowl. Add a pinch of salt and the remaining ingredients (except the butter) and mix well. Melt the butter and drizzle over the crust mixture, mixing with a fork until mixture is moist. Press mixture onto the bottom of your springform pan and up the sides. Bake crust for 10 minutes. Remove crust and cool on a wire rack.

2. Reduce oven to 325 degrees. Peel and core the pineapple. Cut the pineapple into 1/4 inch cubes and heat with the brown sugar in a 3-quart saucepan over medium-low heat for about 40 minutes (uncovered). This should reduce significantly (almost dry).

3. In a large bowl, beat together the cream cheese and the granulated sugar until fluffy. Add the creme fraiche (see recipe below) and pineapple, beating until well combined. Add eggs, 1 at a time, beating at low speed after each addition until just combined. Pour filling into crust, smooth the top, and bake on a baking sheet in the middle of the oven until the filling is set and the top is lightly browned (about 80 minutes). Remove from oven and cool completely on a wire rack. Cover with plastic wrap and chill for 24 hours.

4. Remove cheesecake from pan and transfer to a serving platter.

5. Preheat oven to 350 degrees. In a baking pan, toast coconut adn 1/4 cup chopped macadamia nuts, stirring occasionally until golden brown (about 8 minutes). Cool. In a bowl stir together the sour cream, confectioners’ sugar, and vanilla. Spread sour cream mixture gently over the top of the cheesecake. Sprinkle toasted coconut-macadamia nut mixture over the top of the sour cream mixture.

Slice and serve!

Creme Fraiche

Combine (in a glass container):
1 cup whipping cream
2 Tablespoons buttermilk

Cover and let stand at room temperature (70 degrees F) from 8-24 hours or until very thick. Stir well before covering and refrigerating up to 10 days.

Ohoiho (Enjoy) [this] rula no ke kuke ana (whew, that’s a long way to say “recipe”).

Source of Hawaiian terms: An English-Hawaiian Dictionary with Various Useful Tables, by H.R. Hitchcock (1968).