Coconut Dipping Sauce Recipes

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
• Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
• For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
• To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

Steps:

• For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
• For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
• Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
• Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

Steps:

• Place 2 tablespoons coconut milk in a small bowl; cover and refrigerate. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk. Peel and devein shrimp, leaving tails on. Add to bag; seal and turn to coat. Refrigerate for 1 hour. , Place flour in a shallow bowl. In another bowl, lightly beat the egg whites. In a third bowl, combine bread crumbs and coconut. Drain shrimp and discard marinade. Dip shrimp in flour and egg whites, then roll in crumb mixture. , Place on a baking sheet coated with cooking spray. Bake at 400° for 7-9 minutes on each side or until lightly browned. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk. Serve with shrimp.

Steps:

• Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
• Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
• Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

Steps:

• Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

Steps:

• Rinse shrimp in cold water and pat dry with paper towels.
• Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
• Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
• Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
• Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Steps:

• Put coconut milk and milk in a pot on medium heat till it just starts to boil then whisk in the flour one teaspoon at a time until it starts to thicken slightly.
• Once it's thick like a pudding(will be a little less thick than that) add the toasted coconuts add more or less to taste and bring the temp down in between med and minute
• Lastly, whisk in the sugar and cinnamon and add more or less to taste.
• And there you have it.

Steps:

• *Caution when making this recipe make sure that the oil is not too hot, for the shrimp will burn on the outside and be raw inside.
• In a large plate, place 1 cup corn starch and set aside.
• In a bowl combine 1 cup pina colada mix and powdered sugar and stir until well combined.
• In another large plate, combine bread crumbs, 1/2 cup cornstarch and coconut whisk around to blend together.
• Dip and coat each shrimp in the cornstarch. Then dip and coat each shrimp in the pina colada mix, then dip and coat it in the bread crumb mixture. Repeat it one more time, by dipping them in the pina colada mix and then the bread crumb mix.
• Bring oil to a boil and temperature of 375 degrees. Then place each shrimp in and let boil until golden brown.
• Do not overcrowd pan to avoid a drop in temperature.
• Place on colander to drain.
• Assemble dipping sauce in a small bowl by combining sour cream, coco lopez and pineapple and mix well.Serve and Enjoy!

Steps:

• Preheat oven to 400 F (200 C).
• Prepare a baking sheet with nonstick cooking spray.
• In a small bowl, place 2 tbsp (30 mL) of the coconut milk; cover and refrigerate.
• In a large resealable plastic bag, combine remaining coconut milk, jalapeno, cilantro and shrimp.
• Seal bag and turn to coat.
• Refrigerate for 1 hour.
• Place flour in a shallow bowl. In another bowl, lightly beat egg whites.
• In a third bowl, combine bread crumbs and coconut.
• Drain shrimp and discard marinade.
• Dip shrimp in flour and egg whites, then roll in crumb mixture.
• Place shrimp on prepared baking sheet.
• Bake for 7 to 9 minutes on each side or until lightly browned.
• Meanwhile, for dipping sauce, combine preserves and mustard with reserved coconut milk.
• Serve with shrimp.

Steps:

• Butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half).
• Press each shrimp open and press slightly to flatten.
• Combine cornstarch, salt and cayenne pepper.
• Place coconut in a shallow dish.
• Beat egg whites until frothy.
• Roll shrimp in cornstarch mixture; shake off excess.
• Dip shrimp into egg whites, then press into coconut; coating both sides.
• Pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F
• Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.
• Carefully transfer shrimp to paper towels to drain.
• SPICY APRICOT DIPPING SAUCE:.
• Combine all ingredients; stir until well blended.

Steps:

• In heavy saucepan, combine sweetened condensed milk, egg yolks and margarine.
• Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
• Stir in remaining ingredients.
• Serve warm.
• Bottle and refrigerate leftovers.

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
• In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
• For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
• Serve the chicken with the dipping sauce.