Best Coconut Nice Recipes

COCONUT CUSTARD MOCHI - A NICE TWIST ON CUSTARD

Steps:

• 1. Beat butter and sugar with electric mixer. Add eggs, one at a time and beat well.
• 2. Add water to coconut milk to make 2 cups of liquid. Add water to evaporated milk to make 2 cups of liquid.
• 3. Put the coconut milk, evaporated milk, mochiko, baking powder, and vanilla into the creamed mixture and mix well.
• 4. Pour the batter into a greased and dusted 9 x 13 inch pan, glass is preferred. Bake at 350 degrees for 1 hour. If you are using glass, turn down the oven to 325 degrees.

EVERYTHING NICE COCONUT OATMEAL COOKIES

Steps:

• Cream butter and sugars together. Add vanilla, eggs and spices.
• Add rest of ingredients except for chocolate chips if using.
• Mix well.
• Add chocolate chips.
• Drop large spoonfouls about 3" apart on large greased cookie sheet or ungreased parchment paper (works much better!).
• Push tops down slightly with back of a spoon.
• Bake in preheated oven at 350 for about 10-12 minutes or when edges are turning brown and centers are almost set.
• Enjoy!

TWICE AS NICE COCONUT RICE

Steps:

• Heat oil in a medium, non-stick saucepan over medium heat.
• Add ginger and garlic -- cook and stir for one minute.
• Add rice and cook for one more minute.
• Stir in the coconut milk, 2 1/4 cups of water, honey, lemon zest and salt.
• Bring to a boil then reduce heat to medium low.
• Cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. Fluff rice with fork and serve.

COCONUT NICE

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the linseeds in a small bowl and add 3 tbsp water. Leave to soak for 5-10 mins. Meanwhile, rub the flour and coconut oil together in a large mixing bowl until the coconut oil is well distributed and the mixture looks like fresh breadcrumbs. Stir in the desiccated coconut and set aside.
• Tip the linseeds, together with their soaking water, into the bowl of a mini food processor and blitz until frothy. Add the sugar and blitz again until well mixed. Pour the linseed and sugar mixture into the flour and coconut oil and knead together to form a ball of dough. If the dough feels like it's too dry and may crack when rolling out, add a little water, 1 tsp at a time.
• Transfer the dough to a floured surface and roll it out to about the thickness of a £1 coin. Cut into 7cm x 4cm rectangles and place on a large baking sheet lined with baking parchment - make sure you leave 2-3cm between each biscuit. Bake in batches for 10-12 mins or until just starting to turn golden at the edges. Transfer to a wire rack using a palette knife or fish slice and leave to cool completely before decorating.
• To decorate, mix together the coconut cream and enough icing sugar to make a thick paste. Transfer to a piping bag and pipe a thin line all around the outside edge of a biscuit, then dip the icing into the desiccated coconut. Repeat with all of the biscuits. Pipe the word 'NICE' onto the middle of each biscuit, then leave to set.