Addicting Appetizer: Baked Coconut Shrimp

Ingredients

1 pound large shrimp, peeled and de-veined
1/3 cup cornstarch
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
2 cups flaked sweetened coconut
1/2 cup panko bread crumbs
3 egg whites, beaten until foamy

Directions

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.

Set up your dredging station as follows:

Rinse and dry shrimp with paper towels.

Mix cornstarch, salt, and cayenne pepper in a shallow bowl

Mix coconut flakes and panko bread crumbs together in a separate shallow bowl.

First, dredge one shrimp at a time in the cornstarch mixture. Second, dip in the egg white. Lastly, roll the shrimp in the coconut-panko mixture, making sure to coat the shrimp well.

Place the finished shrimp on a prepared rack or a prepared baking sheet, and repeat with the remaining shrimp.

Bake the shrimp in the preheated oven for 10 minutes. Turn the shrimp and continue cooking until the coconut is browned, another 5 to 10 minutes.

This is DEE-LISH with Orange Marmalade Dipping Sauce!

Sensational Sides: Sweet Potato Souffle

Ingredients

5 large sweet potatoes, scrubbed
6 bananas, unpeeled
1 (4.6-ounce) can evaporated milk
1/2 cup brown sugar
1 stick unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs, beaten
1/2 cup mini marshmallows
1/2 cup sweetened shredded coconut

Directions

Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes.

Add the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but DON'T turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter.

Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste.

Beat the mixture vigorously with a wooden spoon until everything's well combined and the mixture is fluffy.

Pour the mixture into a casserole dish, and bake for 25 minutes.

In a small bowl, toss together the marshmallows, and coconut.

Remove the casserole dish from oven and top with the marshmallow-coconut mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes.

Remove the casserole from the oven and let cool for 5 minutes before serving.

Delicious Desserts: (Virgin) Pina Colada Bread Pudding

Ingredients

1 stick butter melted
1 loaf day (minimum) old french bread
4 eggs, beaten
8 oz heavy whipping cream
1 can coconut milk
1 pkg coconut cream (not the same as coconut milk), prepare as per directions and allow to completely cool to room temperature before adding to the custard
1 cup crushed pineapples and juice
1 shot glass of rum makes this lose its virginity
1 cup coconut flakes
1 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Directions

Coat a 13 x 9 baking pan using the stick of butter.

Melt the remaining stick of butter in a sauce pan on low.

While butter is melting cut loaf of bread into 1 inch chunks. Transfer bread into a large mixing bowl, and pour melted butter over the bread and toss to coat.

In a food processor pulse 1/2 can of coconut milk and 3/4 cup coconut flakes until coconut flakes are finely chopped.

Prepare the coconut cream according to the package.

In a mixing bowl, lightly beat the eggs until just broken. Mix together the coconut puree, the rest of the can of coconut milk, and all of the remaining ingredients beginning with heavy cream through the pinch of salt.

Slowly pour the custard mixture over the bread. Using a spoon or your hands crush the bread as the custard is added.  Make sure that every piece of bread is coated and crushed in the custard.  If the bread is floating, then that is an indication that too much custard was added.  You can use a ladle to remove any excess custard and discard.  If the bread is too dry then add additional heavy cream to the bread until it is the right texture (mushy bread, not bread soup).

Pour the custard-bread mixture into the prepared pan. Cover with plastic wrap or foil and place in the refrigerator for at least 12 hours to allow the bread to fully absorb the custard.

When ready to bake: Preheat the oven to 375 degrees F.

Top the bread pudding with 1/4 cup coconut flakes just before baking.

Bake at 375 degrees and cook for 60 minutes or until top is golden brown and edges pull away from the pan.  Cooking time will vary based upon your oven. Allow to cool about 10 minutes. Custard will completely set during cooling.

Serve at room temperature and ENJOY!

NOW LET'S GET COOKING!