Best Coconut Rice Pudding Cake With Flambeed Fruit Satays Recipes

COCONUT-CHIA PUDDING BREAKFAST BOWL

Coconut-Chia Pudding Breakfast Bowl image

Chia seeds, fruit and nuts combine to make a breakfast bowl with a healthy dose of omega-3 fatty acids (thanks, chia) and fiber (thanks again to chia, plus the fruit and nuts). Coconut milk is high in the saturated fat lauric acid, which may help boost immunity, so it's fine in moderation - especially in this super-satisfying chia pudding that's reminiscent of tapioca. And who doesn't love dessert for breakfast?

Provided by Food Network Kitchen

Time 8h10m

Yield 1 breakfast bowl

Number Of Ingredients 8

Ingredients

2/3 cup light coconut milk
2 tablespoons chia seeds
1 tablespoon pure maple syrup
1/4 cup fresh pineapple chunks
1/2 medium kiwi, peeled and sliced
3 tablespoons raspberries
1 tablespoon roasted almonds, chopped
1 tablespoon unsweetened coconut flakes

Steps:

Stir together the coconut milk, chia seeds and maple syrup in a cereal bowl. Refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.
Uncover the pudding, and arrange the pineapples, kiwis, raspberries, almonds and coconut flakes in neat piles on top of the pudding. Then take a photo!

Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 13 grams, Sodium 35 milligrams, Carbohydrate 41 grams, Fiber 12 grams, Protein 6 grams, Sugar 20 grams

COCONUT RICE PUDDING

Coconut Rice Pudding image

This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups uncooked medium grain rice
2-1/4 cups water
1 tablespoon brown sugar
1 tablespoon butter
2 cinnamon sticks (3 inches)
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups whole milk
1 can (14 ounces) sweetened condensed milk
1 can (13.66 ounces) coconut milk
1/2 cup raisins
1/4 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted

Steps:

In a large saucepan, combine the rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and water is absorbed. , Stir in the milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thick and creamy, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding. Serve warm or chilled.

Nutrition Facts :

MOIST COCONUT PUDDING CAKE

Moist Coconut Pudding Cake image

AWESOME!! As each day goes by this pudding cake mellows and gets better. A very moist cake with a creamy custard on the bottom. This cake is lighter than it appears and would be a good after dinner dessert for guests.

Provided by Seasoned Cook

Categories Dessert

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 ounce) yellow cake mix (2 layer)
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
2 cups cold milk
1 cup water
2 (3 1/2 ounce) vanilla flavor instant pudding and pie filling mix
1 (3 1/2 ounce) instant coconut pudding mix
1 cup cold milk
1 cup coconut flakes

Steps:

Mix cake mix, water, vegetable oil and eggs.
Pour into a greased and floured 9 x 13 baking pan.
In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.

Nutrition Facts : Calories 385.2, Fat 17.5, SaturatedFat 5.5, Cholesterol 53.4, Sodium 574, Carbohydrate 52.8, Fiber 0.9, Sugar 36, Protein 4.9

MALAYSIAN SATAYS

Malaysian Satays image

Provided by Food Network

Categories appetizer

Time 3h50m

Yield 4 appetizer servings

Number Of Ingredients 25

Ingredients

1/2-pound skinless chicken thighs or beef flank steak, cut into 1-inch strips
2 stalks lemongrass, smashed and coarsely chopped
1 red onion, quartered
1 cup corn oil
1 (1-inch) piece fresh ginger, finely chopped
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon coarse black pepper
1 teaspoon kosher salt
6 tablespoons sugar
Peanut Sauce, recipe follows
Rice cakes, for serving
Sliced cucumbers, for garnish
Cubed onions, for garnish
3 tablespoons corn oil
1 white onion, finely chopped
1 teaspoon shrimp paste
1 teaspoon ground turmeric
1 stalk lemongrass, smashed
4 small dried red chiles, crumbled
1/2 cup coconut milk
1/2 cup water
6 tablespoons granulated sugar
1 tablespoon kosher salt
2 cups roasted peanuts, roughly chopped

Steps:

Put the chicken or beef pieces in a mixing bowl. Add the lemongrass, onion, oil, ginger, and spices and seasonings. Cover and marinate in the refrigerator for about 3 hours.
Heat a grill, preferably charcoal, to medium-high. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using). Grill for 3 to 5 minutes or until cooked through, turning halfway through.
Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion.
Heat the oil in a large skillet over medium heat. Add the onion, shrimp paste, turmeric, lemongrass, and chiles. Stir to combine and cook over medium heat until fragrant and onion is soft. Add coconut milk and water and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium heat and simmer until the sauce thickens. Remove the lemongrass stalk and serve warm or at room temperature.