Best Coconut Sticks Recipes

CHIA SEED, COCONUT, AND RASPBERRY FRENCH TOAST STICKS

Steps:

• Cut each bread slice into 4 even sticks.
• Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
• Heat a large skillet over medium heat and add butter.
• Dip bread sticks in the batter until completely coated.
• Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
• Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
• Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.

COCONUT FISH STICKS

Steps:

• Combine the fish and milk in a large bowl; let soak. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl. Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl. Beat the eggs with 1/4 cup water in another shallow bowl. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl. Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture. Set on a rack until ready to cook. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes. Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. Serve with the broccoli, lemon wedges and chutney sauce.

SRI LANKA COCONUT-YOGURT CHICKEN OVER RICE STICKS

Steps:

• Cut chicken up into bite size pieces removing the skin, fat and discarding the backbone. Use a folk to hold the tomato and then over a flame, which will cause the.
• skin to blister. then remove the skin. Do the same with the second tomato and then chop both tomatoes up.
• Cooking Instructions-.
• In a big pot add 3 tablespoons oil and 1 tablespoon gee. Add the onion, fennel seeds, pepper flakes, cardamom seeds, cinnamon stick, garlic, turmeric, salt, paprika, ½ teaspoon curry powder (or more to taste), ginger, chopped tomatoes. Cook and stir until the onions are a nice brown.
• Add the coconut milk and yogurt. Stir until smooth.
• Add the chicken pieces and toss.
• Cook uncovered, stirring from time-to-time for about 1 hour... until the sauce is reduced to a thick consistency.
• While the chicken is cooking (15 minutes before it is finished), in a big wok add the can of chicken broth and bring to a boil. When boiling turn off the heat and add the rice sticks. Toss with a folk to loosen up the strands. Let sit for about 5 plus minutes. Remove into a colander.
• In the dried wok, add 3 tablespoons oil and ½ teaspoon curry powder (or more to taste). Add the rice sticks, toss with a folk to loosen the strands and cook to "al dente".
• Remove the rice sticks to a nice size plate and spread out.
• Add the chicken pieces in the center and with the sauce on top.
• Add slices of orange around the edges of the plate.
• Serve and enjoy!

COCONUT PRESSED STICKS (1950)

Steps:

• 1. Cream the butter , shortening and the sugar. Add eggs and the flavoring. Beat until light and fluffy. Add the water, blend thoroughly.
• 2. Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly. Add coconut, Blend lightly. Chill thoroughly.
• 3. Fill cookie press. Use the star plate. Form long strips of dough on unoiled cookie sheet. Cut in 2-1/2" lengths.
• 4. BAKE in a moderate oven 375° for 8-10 minutes. yields: 7 dozen sticks

COCONUT STICKS

Steps:

• 1. Preheat oven to 350. Cut crust off of bread, then roll flat with a rolling pin. ( as flat as you can)
• 2. Mix cream cheese and confectioner's sugar together until smooth, then spread on flattened bread.
• 3. In a small bowl pour 1/2 package of coconut and mix with 1/2 of the condensed milk.
• 4. Use as many of the chocolates chips as you wish, place at the top of each slice of bread then top with about 1 teaspoon of the coconut mix. Starting at the end with the chocolate chips roll it up and sorta seal the edge.
• 5. Dip each roll in the melted butter then roll really well in the dry coconut. Place on cookie sheet and bake 25 minutes at 350.

COCONUT NOUGATINE STICKS

Steps:

• Preheat oven to 350F.
• Position rack in the center of the oven.
• Lightly oil a marble slab or hard plastic cutting board, a rolling pin, a large chef's knife, and a metal pastry scraper.
• Spread the coconut on a baking sheet.
• Bake for approx 5 mins, stirring often, until lightly toasted.
• Remove from oven and cover with aluminium foil to keep warm.
• Pour water, corn syrup and sugar into a heavy saucepan.
• Bring to boil over low heat, swirling the pan occasionally to dissolve the sugar.
• Increase heat to high and cook, swirling occasionally, until syrup is light amber in color, about 2 1/2 mins.
• Remove from heat and stir in coconut.
• Pour onto the oiled work surface and cool until outer edges begin to set, about 45 sec.
• Using the oiled pastry scraper, fold the nougatine from the edges to the center.
• Fold a few times to cool the nougatine slightly.
• Using the oiled rolling pin, roll the nougatine into a rectangle, with 1/8 inch thickness.
• If it's too hot, it will stick to rolling pin; if too cold, transfer to an oiled baking sheet and place in warm oven until softened.
• Before the mass cools and hardens, cut the nougatine into 5x1/4-inch sticks with the oiled knife.
• Separate the sticks as you cut them.
• Cool until firm.
• The nougatine sticks may be prepared up to 3 days in advance; store them in an airtight container at room temperature.

COCONUT FISH STICKS

Steps:

• 1. combine the fish an milk in a lrg bowl, let soak. mixthe chutney, jalapeno,scallions, lemon juice an 2 tbls water in small bowl. Combine the flour, 1/2 teas salt an 1/2 teas pepper to tastein a shallow bowl. beat the eggs with 1/4 cup water in another shallowbowl. mix the breadcrumbs, coconut, 1/2 teas salt an 1/2 teas pepper in a third shallow bowl. drain the fish, then coat each piece in the seasoned flour. dip in the egg mixture an roll in the breadcrumb mixture. set on rack until ready to cook.
• 2. put the broccoli in a microwave safe bowl with 3 tabls water, cover with plastic wrap an microwave till tender about 5 min.
• 3. meanwhile heat 1/2 in vegtable oil in a lrg skillet over med-hi heat. working in batches. fry the fish sticks until golden brown, about 2 min per side, Drain on a paper towl-lined plate. serve with the broccoli, lemon wedges an shutney sauce. ummmm

COCONUT STICKS

Steps:

• Blend oats until fine. Remove from the blender into bowl. Blend the remaining ingredients except the flour, until smooth. Stir together all the ingredients & knead for 1 minute. Pinch off 1 Tb of dough & roll between your hands to make a stick 2-3" long. Bake on an oiled cookie sheet at 350F for 25 minutes.