Toastedcoconutrice Recipes

Steps:

• Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
• Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
• Garnish with reserved coconut and the scallions.

Steps:

• Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
• Set aside 2 TBS. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil.
• Reduce heat, and simmer covered, until water is absorbed and rice is tender, about 20 minutes.
• Garnish with reserved coconut and scallions.

Steps:

• Preheat oven to 325 degrees
• Combine milk, coconut milk, and coconut cream in a saucepan.
• Stir, bring to a boil, lower heat, and simmer for 15 minutes until slightly reduced.
• Remove from heat and cool for 5 minutes.
• Add toasted coconut and infuse for 15 minutes.
• To make the caramel: combine the sugar, water, and lemon juice in a medium saucepot and cook over high heat, without stirring, until it darkens to amber.
• Pour the caramel evenly into 6 (4-ounce) ramekins and set aside.
• In a bowl, whisk together the eggs and the yolks.
• Strain the milk mixture into the eggs and whisk to combine.
• Fill each ramekin with this mixture, then place ramekin in roasting pan.
• Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes.
• Allow to cool before serving.
• To unmold the flan: take a paring knife and run it around the sides of the ramekin to loosen the flan.
• To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds.
• Invert a serving plate on top of the ramekin and flip over to unmold.

Steps:

• Boil the kettle. Wash the rice 3 times in cold water, draining each time to remove the starch, then tip into a large saucepan with a well-fitting lid. Add the coconut milk, lime leaves and 1 tsp salt, then stir.
• Pour over enough boiling water to just cover the rice. Cover, bring to the boil and cook for 5 mins. Turn off the heat and leave the rice to steam with the lid on for 20 mins. Run a fork through the rice to fluff it up, then scatter over the toasted coconut just before serving.