Samoa Cheesecake Bars

https://www.delish.com/cooking/recipe-ideas/recipes/a51548/samoa-cheesecake-bars-recipe/?epik=dj0yJnU9eHExNUlnQ3hCVW4wRlA4Z3VzRW5lY2dvc0ZrNkRjR2gmbj1JbWx5TWVvVThYbVU3eDNRSUpmQVBBJm09MyZ0PUFBQUFBRnlFbFZZ

INGREDIENTS

FOR THE CRUST

28 

Oreos

5 tbsp. 

melted butter

FOR THE BARS

2 

(8 oz.) blocks cream cheese, softened

1/2 c. 

granulated sugar

2 

large eggs

1/2 tsp. 

pure vanilla extract

Pinch of kosher salt

FOR THE TOPPING

1 1/2 c. 

caramel, divided

1 1/2 c. 

sweetened shredded coconut, toasted

Melted chocolate, for drizzling

DIRECTIONS

1. Preheat oven to 325° and line a 9"-x-13" baking dish with foil, leaving an overhang for easy removal. 
2. Make crust: In a food processor, crush Oreos into fine crumbs. Transfer to a large bowl and stir in melted butter until completely moist. Pat crust into prepared pan and set aside.
3. Make cheesecake layer: In a large bowl using a hand mixer, beat together cream cheese and sugar until smooth. Add eggs, vanilla, and salt and beat until combined. Pour cheesecake mixture over crust and bake until only slightly jiggly, about 35 minutes. Let cool, then refrigerate until completely chilled, at least 3 hours and up to overnight.  
4. Make topping: When ready to serve, pour 1 cup caramel over cheesecake bars and smooth with a spatula to make an even layer. 
5. In a small bowl, stir together toasted coconut and remaining 1/2 cup caramel. Spread coconut mixture on top of caramel and drizzle with melted chocolate. 
6. Refrigerate until chocolate is firm 10 minutes, then slice and serve

Thai chicken naan pizza

https://therecipecritic.com/2015/11/thai-chicken-flatbread-pizza/

• 2 naan flatbreads
• 2 chicken breasts chopped into bite size pieces
• 1 teaspoon olive oil/coconut oil
• 
  Peanut Sauce
• 1 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (may sub. soy sauce)
• 2 tablespoons brown sugar
• ½ teaspoon Sriracha/Asian hot chili sauce (optional)
• ½ teaspoon garlic powder
• ½ teaspoon dry basil
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ cup peanut butter (I like crunchy)
• 
  Toppings
• 2 cups shredded mozzarella cheese
• ⅛ red onion, thinly sliced
• ½ cup white bean sprouts
• ⅓ cup matchstick carrots
• roasted peanuts, chopped
• cilantro, chopped
• 
  Coconut Crema (optional)
• ½ of a 5.3 oz coconut yogurt
• 1½ tablespoons mayonnaise
• ½ teaspoons honey
• ½ teaspoon lime juice

1. Coconut Crema: Whisk all the ingredients together in a medium bowl until smooth. Store in the refrigerator.
2. Preheat oven to 400 degrees F and line a baking sheet with foil (for easy cleanup). Set aside.
3. Whisk all the Peanut Sauce ingredients together in a medium bowl EXCEPT for the peanut butter. Set aside.
4. Heat oil over high heat in a large nonstick skillet. Add chicken and saute just until no longer pink (does not need to be cooked through). Add prepared Peanut Sauce (except for peanut butter) and simmer with chicken for two minutes. Stir in peanut butter until smooth and completely combined.
5. Evenly divide Chicken Peanut Sauce between flatbread and spread almost to edges. Evenly divide and layer cheese, red onions, carrots, and sprouts on each of the flatbreads.
6. Bake for 10 minutes then broil until cheese is golden. Garnish with crushed peanuts, cilantro and Coconut Crema.

Pineapple coconut ice cream

http://www.deliciousmagazine.co.uk/recipes/coconut-and-pineapple-ice-cream/

400ml can coconut milk
Pared strip of lime zest, plus juice of 1 lime
3 egg yolks
100g caster sugar
2 tsp cornflour
300g pineapple pieces, plus extra wedges to serve
200ml double cream
Toasted coconut flakes, to serve (see tip)

METHOD

1. Place the coconut milk in a saucepan with the lime zest. Bring to just below boiling point, then remove from the heat and set aside to cool and infuse for 20 minutes.
2. Whisk the egg yolks in a bowl with the sugar and cornflour until smooth. Gradually add the coconut milk, whisking constantly. Return to the saucepan and heat gently, stirring, until the custard thickens. Remove from the heat and strain into a clean bowl, discarding the lime zest. Cover with baking paper and set aside to cool.
3. Meanwhile, whizz the pineapple in a food processor for a few seconds, until it’s a rough purée. Stir into the custard with the cream and lime juice. 
4. Place the ice cream mixture in a freezerproof container and freeze for 45 minutes. Remove from the freezer, beat well, then return to the freezer for a further 2 hours. Alternatively, pour into an ice cream maker and churn until thick.
5. Serve scoops of ice cream with wedges of fresh pineapple. Sprinkle with toasted coconut and decorate with pineapple leaves, if you like.

2 cans coconut milk

1 lime (skin + juice)

5 egg yolks, 1 white

1 c sugar

4 tsp cornstarch

1 can crushed pineapple

473 ml whipping cream

1/2 c flake coconut

Coconut Nutella Brownies

http://insidebrucrewlife.com/2015/06/coconut-nutella-brownies/

1 cup coconut oil
1/2 cup dark cocoa powder
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 cup Nutella

For the frosting
1/2 cup coconut oil
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1/4 teaspoon salt
2 1/2 cups powdered sugar
1/2 cup heavy whipping cream
1 1/2 cups shredded coconut

Place the coconut oil in a small sauce pan over low heat and stir until melted. Whisk in the cocoa powder. Let cool slightly.Beat the eggs until frothy. Add the sugar and extracts and beat again. Slowly add the melted coconut oil and chocolate mixture and beat again.Stir together the salt, flour, and baking powder. Add to the egg mixture slowly.Add the Nutella and stir in gently. Spread the mixture in a greased 9x13 baking pan. Bake at 350 degrees for 32-35 minutes. Let cool completely.Beat the coconut oil, extracts, and salt until creamy. Slowly add the powdered sugar and whipping cream until everything is mixed in. Beat on high until light and fluffy. Spread on the cooled brownies. Top with coconut. Cut into 24 squares. Store in a sealed container.

Read more at http://insidebrucrewlife.com/2015/06/coconut-nutella-brownies/#MEMqXOr0g7iqVdGP.99

Coconut custard

http://www.foodnetwork.com/recipes/bobby-flay/coconut-custard-recipe.html

3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.

Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

Photograph by Yunhee Kim

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/coconut-custard-recipe.html#!?oc=linkback

Mini Mango Upside Down Cakes

http://www.seriouseats.com/recipes/2013/05/coconut-mango-upside-down-cake-recipe.html

• 10 tablespoons (5 ounces) unsalted butter, divided, melted
• 2/3 cup (4 2/3 ounces) packed light brown sugar
• 2 large mangoes, peeled, sliced
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 1/4 cup shredded sweetened coconut, chopped
•  1 1/4 teaspoons baking powder
• 1. Adjust oven rack to middle position and preheat oven to 350°F. Pour 4 tablespoons melted butter into 9-inch cake pan and swirl to coat bottom. Evenly sprinkle brown sugar into bottom of pan. Arrange mango slices in one even layer over sugar.
• 2. In large bowl, whisk remaining 6 tablespoons melted butter with sugar, salt, eggs, coconut milk, and vanilla. In small bowl, whisk flour, coconut, and baking powder until combined. Whisk into egg mixture until just combined. Spread into pan over fruit and smooth the top.
• 3. Bake until golden and a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan 45 minutes. Run knife along inside edge of pan to loosen, then invert onto serving plate or cooling rack to finish cooling.
• -subbed coconut oil for butter in pans, used muffin pans, added rum

Red Curry Coconut Soup

1 tbsp butter, melted
2-3 tbsp red curry paste
--------------> cook 1-2 min
1tsp garlic
1 tsp onion
--------------> fry a bit
2 chicken breasts, sliced thin
--------------> fry a bit
1-2 cans coconut milk
1-2 cans water
-------------->  boil til chicken cooked
1 c mushrooms, sliced thin
1 c sugar peas, cut in thirds
1 can baby corn
1 red pepper, chopped big
1/2 c baby carrots, sliced lengthwise
Basil
Cilantro
1-2 tbsp lime juice
1-2 tbsp fish sauce
-------------->  cook til ready

Lemongrass Coconut Cheesecake

Based on:


2 cups nilla crumbs
1/2 c butter
1/4 c sugar
2 tsp cinnamon

1 stalk lemongrass
1/2 c coconut milk

3 pkgs cream cheese
1 1/2 c sugar
5 eggs

350 - 45 minutes

Cream Cheese Shortbread

http://www.countryliving.com/recipefinder/cream-cheese-shortbread-toasted-walnuts-recipe-clx1211?click=recipe_sr

1 1/2 c butter, soft

1 pkg cream cheese, soft

1 1/2 c sugar

---------------------> mix in mixer

1 tsp vanilla

---------------------> add

1 1/2 c coconut, toasted

4 c flour

1 tsp salt

---------------------> add, mix briefly

Roll into balls, bake at 350 for 12-14 minutes.

Dip in white and dark chocolate

(((browned really quickly - use mats, or maybe lower temperature)))

Rocky Road Squares

http://www.eaglebrand.ca/recipes-details.aspx?rid=1935

1/2 cup butter
extra graham crumbs
coconut
pecans (3/4 c?)
chocolate chips
pretty close to a full bag of regular marshmallows, scissored
eagle

no choc on top

cooked extra long, for crunchy marshamallows - vance likee

Chocolate Chip Coconut Cheesecake Bars

Chocolate Chip Coconut Cheesecake Bars
(http://www.bigoven.com/172115-Chocolatechip-Coconut-Cheesecake-Bars-recipe.html)

1 package Chocolate chip cookie dough
8 ounce Cream cheese, softened
1 Egg
1/2 cup Coconut, flaked
1/2 cup Sugar

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine sugar, egg and cream cheese; beat until smooth. Stir in the coconut.
3. Remove half of the cookie dough from wrapper and press half of the dough in the bottom of a 8" or 9" square pan. Spread the cream cheese mixture over dough. Combine and sprinkle remaining half of cookie dough over cream cheese mixture.
4. Bake at 350? F. for 35-40 minutes or until golden brown and firm to the touch. Cool for 30 minutes.
5. Refrigerate at least 1 hour or until chilled. Cut into bars and serve chilled.

(I forgot to put the coconut in the cheesecake, so threw it on top)

Best Ever Chocolate Chip Cookies II
(Allrecipes)

1 cup butter, melted
2 cups brown sugar
2 eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips

1. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
2. In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and baking soda; gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Coconut Pudding

http://allrecipes.com/Recipe/Coconut-Cream-Pie-VI/Detail.aspx?prop31=1

as written - except without crust...