Lemon, Coconut Meringues

Servings: 24 meringues
Preparation Time: 20 minutes

Ingredients:

• 4 egg whites, at room temp
• 1/4 teaspoon cream of tartar
• 1 slightly rounded cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1–2 teaspoons lemon zest
• shredded, dried coconut

Directions:

Preheat oven to 250 degrees F. Line two cookie sheets with parchment paper.

In large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.

Gradually sprinkle in sugar 2 tablespoons at a time at high speed. After all the sugar has been added, you may beat in the vanilla extract and lemon zest or gently fold in later. Beat until meringue stands in stiff, glossy peaks. Add vanilla and lemon zest now if you didn’t add it earlier.

Drop meringue by rounded spoonfuls onto prepared cookie sheets about 1 inch apart. Sprinkle with a bit of shredded coconut.

Bake for 50–60 minutes or until dry to the touch. Remove to rack to cool.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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This chili-coconut crusted shrimp recipe makes a terrific appetizer or can be served with a bowl of rice and stir-fried vegetables as a main course.

Chili-Coconut Crusted Shrimp

Servings: 2–4
Preparation Time: 15 minutes

Ingredients:

• 24 large shrimp or prawns
• about 1/4 cup dried Thai chilies
• 1 cup unsweetened, finely shredded coconut
• 1/2 cup flour
• salt to taste
• 1 egg
• water
• 2–3 tablespoons coconut oil

Directions:

Peel the shrimp, leaving the tails on. Rinse and pat dry.

Place chilies in a spice grinder and grind into a fine powder. In a shallow bowl, mix shredded coconut, flour, salt, and 2 tablespoons of the chili powder.

Heat oil in a large skillet. Whisk the egg in a bowl with a little bit of water. Dip each shrimp in the egg mixture and coat it lightly with the chili-coconut mixture.

Fry for about two minutes on one side and another minute on the other side or until golden brown and crispy.

Recipe and photo submitted by Natasha, Fairfax, VA.

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This brown rice pudding is sweetened with banana, crystallized ginger, and raisins—perfect for breakfast or dessert!

Coconut, Banana, Ginger Brown Rice Pudding with Raisins

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 4 cups cooked brown rice
• 2 cups water
• 1 teaspoon ground cardamom, or whole cardamom pods
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 cup raisins
• 1/3 cup chopped crystallized ginger
• 1/3 cup shredded coconut
• 2 overripe bananas, chopped
• 1 tablespoon coconut oil
• 1 cup coconut milk* or regular whole milk

Directions:

Place cooked rice in a pot. Add water, cardamom, vanilla, cinnamon, raisins, ginger, and shredded coconut. Turn heat to medium and make sure to stir constantly.

Once the mixture has come to a simmer, add in the bananas and stir so they become liquefied in the mixture. Keep stirring! Add in the coconut oil.

Once the mixture has absorbed all or most of the water, add the milk. Keep stirring! When the rice has become mushy and absorbed a lot of the coconut milk and has a pudding-like thickness to it, your rice pudding is done! Add more milk if/as needed to adjust texture and consistency. Delicious!

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Emily, Philadelphia, PA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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