Best Fruitbat With Coconut Milk Recipes

FRUIT BAT SOUP RECIPE

Fruit Bat Soup Recipe image

Fruit bat soup has historically been the staple of the locals' diet in Palau. However, it is now seen as more of a delicacy.

Provided by Travel Food Atlas

Time 2h35m

Number Of Ingredients 7

Ingredients

1 Large fruit bat
2 Medium donni sali (hot peppers)
1 Chopped white onion
5 tbsp Light soy sauce
2 tsp Lemon juice
1 pinch Salt
2 cans Coconut milk unsweetened

Steps:

In a sauce bowl, mix 2 tsp lemon juice and 5 tbsp. soy sauce with chopped onion.
Then, add chopped Donni Sali (hot pepper) to your tastes.
In a large pot, boil the whole fruit bat in water for around 120 minutes, until the skin of the fruit bat is tender enough to tear through.
Remove water. Add coconut milk to the fruit bat with a pinch of salt to taste.
Cook for a further 10 minutes. Serve with hot sauce (covered above) and cooked rice.
Voilà! Your fruit bat soup is ready to serve.

Nutrition Facts : Calories 68 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1402 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

COCONUT CUSTARD

Coconut Custard image

"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup sweetened shredded coconut
Dash ground nutmeg
MELBA SAUCE:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

Steps:

In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.

FRUITBAT WITH COCONUT MILK

Fruitbat with coconut milk image

Although most people may think that fruitbats are not edible, they are the best mammals to eat as they are the cleanest of them all by eating only fruits. Anyone who tries cooking them using this recipe will attest that the bones will be the only leftover of them all.

Provided by Wilfred Reyes @Bilsabrey

Categories Other Main Dishes

Number Of Ingredients 7

Ingredients

2 can(s) coconut milk, unsweetened
1 pinch(es) salt
1 large fruitbat
2 teaspoon(s) lemon juice
5 tablespoon(s) soy sauce, light
1/8 cup(s) chopped onion or green onion
2 medium donni sali (hot peppers)

Steps:

In a large pot, boil water and whole fruitbat for about two hours or until skin of fruitback is soft enough to tear. Remove water and add coconut milk to the fruitbat with a pinch of salt to taste. Cook for another ten minutes and serve with hot sauce and cooked rice.
Hot Sauce recipe: In a sauce bowl, mix five Tbsp. soy sauce, two tspn. lemon juice with thinly sliced onion or chopped green onion. Stir and then add chopped Donni Sali (hot pepper) to your liking.