smdiablito
Not to be confused with coconut milk. I realize it's MUCH milder & lighter in flavor, but that should make it go wonderfully with seafood & I'm interested in using it in soup or a light broth. I also heard some have used it to cook rice.
Answer
Fresh Coconut Cake
INGREDIENTS (Nutrition)
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter, softened
2 cups white sugar
4 eggs
2 cups grated fresh coconut
1 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/8 teaspoon cream of tartar
1 pinch salt
1/4 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cup butter, softened
2 cups coconut, drained and meat grated
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round baking pans. Reserve coconut juice and add enough cow's milk to make 1 cup. Set aside.
In a small bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl, cream shortening and 1/2 cup butter until light and fluffy. Add 2 cups sugar gradually while mixing. Add 4 eggs one at a time, beating well after each addition. Add flour mixture alternately with coconut milk mixture. Add vanilla. Fold in coconut.
Divide batter evenly between three 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
To Make Icing: In a saucepan, combine 1 cup sugar, cream of tartar, pinch of salt and water. Bring to a boil and cook until a little of the syrup dropped into cold water forms a soft ball that holds its shape. (on a candy thermometer, 240 degrees F, or 115 degrees C).
In a medium bowl, whip egg whites at high speed until stiff but not dry. Add syrup slowly to egg whites, beating constantly. Add 1 teaspoon vanilla and incorporate.
In a large bowl, cream 2/3 cup butter well. Add egg white mixture 2 or 3 tablespoons at a time, beating well after each addition.
Spread Icing between, around and on top of each layer. Sprinkle grated coconut on top of each frosted layer.
Coconut Seafood Soup with Galanga â Dtom Kah Talay
A Recipe of Kasma Loha-unchit
Recipe Copyright © 1995 Kasma Loha-unchit.
Ingredients
A 2 to 3-inch section fresh or frozen Thai galanga, or 6-8 dried pieces (Drawing =>)
2 stalks lemon grass
3 cups rich coconut milk
3 cups water
8 medium-size prawns
1/2 tsp. salt
4-5 whole squid
8-10 mussels in the shell
1/2 tsp. baking soda
1/2 a Dungeness crab, preferably uncooked
8 large sea scallops
1 small onion, quartered and sliced crosswise 1/4 inch thick
3-4 red jalapeno or fresno peppers, to desired hotness, cut in large slivers
4 fresh kaffir lime leaves, thinly slivered
2 cups fresh mushrooms, sliced about 1/4 inch thick
4-6 Tbs. fish sauce (nahm bplah), to taste
Juice of 1-2 limes, to desired sourness
1-2 Tbs. palm sugar, to taste
1/4 tsp. freshly ground white pepper
A handful of cilantro leaves or short sprigs
With a sharp knife, slice the galanga root thinly; it is not necessary to peel unless the outside has turned old and brown. Cut and discard the bottom tip of the lemon grass and remove the loose outer leaf or leaves. Slice at a long slanted angle, about an inch apart, all the way up the stalk to near where the grass blade starts. Smash and bruise with the flat side of a cleaver to release the aromatic oils and flavor. Place both galanga and lemon grass in a soup pot.
Spoon as much of the thick cream off the top of the coconut milk as you can and reserve for later use. Add the remaining watery part along with 3 cups of water to the herbs in the pot. Bring to a boil, then simmer covered over low heat for 10-15 minutes.
In the meantime, prepare the seafood and remaining ingredients. Shell and butterfly the prawns. Sprinkle with 1/2 tsp. salt and a 2 Tbs. of water. Mix well and set aside for about 10 minutes. Then rinse a few times to remove all the salt. Clean the squid, cutting the tube-like body into 3-4 circles about an inch apart. Leave the tentacles whole. Store in cold water until ready to use.
Scrub the mussels to remove any sand and mud from the shells. Cover with cold water with 1/2 tsp. of baking soda added. Pull off the crab legs and claw. Use only the top half of the legs; disjoint the claw in two pieces. Crack each leg and claw piece with the back of a cleaver or heavy knife. Cut the body half into 2-3 pieces. Leave the scallops whole. Prepare the remaining ingredients as indicated above.
When the herbs have simmered sufficiently to draw out their flavors, add the sliced onion, slivered chillies and kaffir lime leaves. Simmer 2-3 more minutes. Then add the mushrooms and reserved coconut cream. Stir well to blend into the broth and season to taste with fish sauce. Bring to a slow boil over medium heat. Drain the mussels and squid. When the soup has just reached the boiling point, add the mussels and crab pieces. Stir. After 15 seconds, stir in the remaining seafood. Add half the lime juice. Stir, then taste; if you wish the soup to be more limy, add more lime juice. Adjust the sour and salty flavors with enough palm sugar t
Fresh Coconut Cake
INGREDIENTS (Nutrition)
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter, softened
2 cups white sugar
4 eggs
2 cups grated fresh coconut
1 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/8 teaspoon cream of tartar
1 pinch salt
1/4 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cup butter, softened
2 cups coconut, drained and meat grated
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round baking pans. Reserve coconut juice and add enough cow's milk to make 1 cup. Set aside.
In a small bowl, sift together flour, baking powder and salt. Set aside.
In a large bowl, cream shortening and 1/2 cup butter until light and fluffy. Add 2 cups sugar gradually while mixing. Add 4 eggs one at a time, beating well after each addition. Add flour mixture alternately with coconut milk mixture. Add vanilla. Fold in coconut.
Divide batter evenly between three 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
To Make Icing: In a saucepan, combine 1 cup sugar, cream of tartar, pinch of salt and water. Bring to a boil and cook until a little of the syrup dropped into cold water forms a soft ball that holds its shape. (on a candy thermometer, 240 degrees F, or 115 degrees C).
In a medium bowl, whip egg whites at high speed until stiff but not dry. Add syrup slowly to egg whites, beating constantly. Add 1 teaspoon vanilla and incorporate.
In a large bowl, cream 2/3 cup butter well. Add egg white mixture 2 or 3 tablespoons at a time, beating well after each addition.
Spread Icing between, around and on top of each layer. Sprinkle grated coconut on top of each frosted layer.
Coconut Seafood Soup with Galanga â Dtom Kah Talay
A Recipe of Kasma Loha-unchit
Recipe Copyright © 1995 Kasma Loha-unchit.
Ingredients
A 2 to 3-inch section fresh or frozen Thai galanga, or 6-8 dried pieces (Drawing =>)
2 stalks lemon grass
3 cups rich coconut milk
3 cups water
8 medium-size prawns
1/2 tsp. salt
4-5 whole squid
8-10 mussels in the shell
1/2 tsp. baking soda
1/2 a Dungeness crab, preferably uncooked
8 large sea scallops
1 small onion, quartered and sliced crosswise 1/4 inch thick
3-4 red jalapeno or fresno peppers, to desired hotness, cut in large slivers
4 fresh kaffir lime leaves, thinly slivered
2 cups fresh mushrooms, sliced about 1/4 inch thick
4-6 Tbs. fish sauce (nahm bplah), to taste
Juice of 1-2 limes, to desired sourness
1-2 Tbs. palm sugar, to taste
1/4 tsp. freshly ground white pepper
A handful of cilantro leaves or short sprigs
With a sharp knife, slice the galanga root thinly; it is not necessary to peel unless the outside has turned old and brown. Cut and discard the bottom tip of the lemon grass and remove the loose outer leaf or leaves. Slice at a long slanted angle, about an inch apart, all the way up the stalk to near where the grass blade starts. Smash and bruise with the flat side of a cleaver to release the aromatic oils and flavor. Place both galanga and lemon grass in a soup pot.
Spoon as much of the thick cream off the top of the coconut milk as you can and reserve for later use. Add the remaining watery part along with 3 cups of water to the herbs in the pot. Bring to a boil, then simmer covered over low heat for 10-15 minutes.
In the meantime, prepare the seafood and remaining ingredients. Shell and butterfly the prawns. Sprinkle with 1/2 tsp. salt and a 2 Tbs. of water. Mix well and set aside for about 10 minutes. Then rinse a few times to remove all the salt. Clean the squid, cutting the tube-like body into 3-4 circles about an inch apart. Leave the tentacles whole. Store in cold water until ready to use.
Scrub the mussels to remove any sand and mud from the shells. Cover with cold water with 1/2 tsp. of baking soda added. Pull off the crab legs and claw. Use only the top half of the legs; disjoint the claw in two pieces. Crack each leg and claw piece with the back of a cleaver or heavy knife. Cut the body half into 2-3 pieces. Leave the scallops whole. Prepare the remaining ingredients as indicated above.
When the herbs have simmered sufficiently to draw out their flavors, add the sliced onion, slivered chillies and kaffir lime leaves. Simmer 2-3 more minutes. Then add the mushrooms and reserved coconut cream. Stir well to blend into the broth and season to taste with fish sauce. Bring to a slow boil over medium heat. Drain the mussels and squid. When the soup has just reached the boiling point, add the mussels and crab pieces. Stir. After 15 seconds, stir in the remaining seafood. Add half the lime juice. Stir, then taste; if you wish the soup to be more limy, add more lime juice. Adjust the sour and salty flavors with enough palm sugar t
What is the nutritional value of coconut?
BTriX
Answer
Nutritional Benefits
Young coconuts are considered highly nutritious. One whole coconut has only 140 calories and provides 17% of the RDA for calcium. The total fat content is 3 grams, all saturated. With a zero content of cholesterol, the young coconut has 50 mg sodium, 28 grams of carbohydrate, 2 grams of fiber,15 grams of sugar, and 2 grams of protein.
Mature Coconut: The raw grated meat of a mature coconut has 283 calories and 2.7 grams of protein for 1 cup. For the carb counters, that 1 cup contains 12.2 grams of carbohydrates. The sodium content is low at 16 mg. Coconut is a high fiber food that delivers 7.2 grams for 1 cup of freshly grated meat.
The sticky point of coconut consumption is the fat. That 1 cup of grated coconut packs 26.8 grams of total fat with 23.8 grams saturated which means that it is 80% fat.
Our 1 cup of grated fresh coconut contains a good range of B vitamins except B12, with 21.1 mcg of folic acid and 2.6 mg of vitamin C. Coconut is a good source of minerals with 11.2 mg of calcium, 1.9 mg. of iron, 15.6 mg of magnesium, 285 mg. of potassium, and 0.9 mg. of zinc.
Canned Coconut Cream: A 1-cup measure contains 568 calories, 8 grams protein, and 25 grams of carbohydrate. The fiber content totals 7 grams, while the total fat is 52.5 grams, the saturated fat 46.5 grams. The numbers for fresh coconut cream are a little higher in calories, protein, and fat, but lower in carbs, sodium, and fiber.
Canned coconut cream has a good range of B vitamins except B12, with 42.3 mcg of folic acid and 5.3 mg of vitamin C. A full range of minerals produce 3 mg of calcium, 1
Nutritional Benefits
Young coconuts are considered highly nutritious. One whole coconut has only 140 calories and provides 17% of the RDA for calcium. The total fat content is 3 grams, all saturated. With a zero content of cholesterol, the young coconut has 50 mg sodium, 28 grams of carbohydrate, 2 grams of fiber,15 grams of sugar, and 2 grams of protein.
Mature Coconut: The raw grated meat of a mature coconut has 283 calories and 2.7 grams of protein for 1 cup. For the carb counters, that 1 cup contains 12.2 grams of carbohydrates. The sodium content is low at 16 mg. Coconut is a high fiber food that delivers 7.2 grams for 1 cup of freshly grated meat.
The sticky point of coconut consumption is the fat. That 1 cup of grated coconut packs 26.8 grams of total fat with 23.8 grams saturated which means that it is 80% fat.
Our 1 cup of grated fresh coconut contains a good range of B vitamins except B12, with 21.1 mcg of folic acid and 2.6 mg of vitamin C. Coconut is a good source of minerals with 11.2 mg of calcium, 1.9 mg. of iron, 15.6 mg of magnesium, 285 mg. of potassium, and 0.9 mg. of zinc.
Canned Coconut Cream: A 1-cup measure contains 568 calories, 8 grams protein, and 25 grams of carbohydrate. The fiber content totals 7 grams, while the total fat is 52.5 grams, the saturated fat 46.5 grams. The numbers for fresh coconut cream are a little higher in calories, protein, and fat, but lower in carbs, sodium, and fiber.
Canned coconut cream has a good range of B vitamins except B12, with 42.3 mcg of folic acid and 5.3 mg of vitamin C. A full range of minerals produce 3 mg of calcium, 1
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