Holiday Ambrosia

Makes 30-34 servings

Ingredients

· 3 can (14 ounces) sweetened condensed milk
· 3 cup (8 ounces) plain yogurt
· 1-1/2 cup lime juice
· 6 cans (11 ounces each) mandarin oranges, drained
· 3 can (20 ounces) pineapple chunks, drained
· 4-1/2 cups halved green grapes
· 4 cups flaked coconut
· 3 cup miniature marshmallows
· 3 cup chopped pecans
· 1-1/2 cup halved maraschino cherries, drained

Directions

1. In a large bowl, combine the milk, yogurt and lime juice. Stir in the remaining ingredients. 

Cover and refrigerate for up to 3 hours.

Spicy Thai Coconut Shrimp

Southern Living, Cooking Light May 1999

Yield: 4 servings (serving size: 1 1/4 cups shrimp sauce and 1 cup rice)

Ingredients

• 2 cups uncooked rice
• 1 1/2 tablespoons water
• 1 1/2 teaspoons red curry paste (such as Maesri) or chile paste with garlic
• 1 1/2 pounds medium shrimp, peeled and deveined
• Cooking spray
• 2 1/2 cups (1-inch) sliced asparagus (about 3/4 pound)
• 1 1/2 cups sliced green onions
• 1/2 teaspoon salt
• 1 (14-ounce) can light coconut milk

Preparation

Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and sauté for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender.

Stir in salt and coconut milk.

Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.

Nutritional Information

Calories:

457 (16% from fat)

Fat:

8.1g (sat 4g,mono 1g,poly 1.4g)

Protein:

32.9g

Carbohydrate:

57.8g

Fiber:

3.9g

Cholesterol:

194mg

Iron:

6.9mg

Sodium:

646mg

Calcium:

135mg

Big Thai vs. Thai Spice

As many of you know, I went to Thailand last year for approximately a month to volunteer at an elephant conservation. There was a restaurant there I was blessed to eat at 3x a day. Needless to say I gained about 10 lbs and have an insatiable addiction to Thai food. I've tried every place in Wilmington and love Thai Spice and Big Thai. I think Thai Spice has better Yam Woon Sen (spicy glass noodle salad) but Big Thai wins with their delectable coconut cake and pad thai.

Here are some pics from our last adventure to Thai Spice last week:

• Pad Thai

• Pad Prik (I think)

• Dried Red Chiles and Sriracha (these would kill me - Ryan loves them)

• Beloved Coconut Cake

Jamaican Coconut Candy

Ingredients

• 2 fresh coconuts, whole coconut, not shredded
• 2 cups chopped fresh ginger root
• 4 cups raw brown sugar (recommended: Natural Sugar)
• 1 cup chopped pecans (or nut of choice) optional
• Melted chocolate, for dipping

Directions

Crack open 2 coconuts. (Putting the coconuts in a 250 degree F oven for
several minutes will make them easier to crack open).

Scoop out the coconut meat using a paring knife. Clean the coconut and cut up into
bite-sized pieces. Put the coconut pieces and chopped ginger root into a large
pot (cast iron works best).

Cover with water and boil for 3 to 4 hours to soften and bring out the flavors. Be sure to continue to add water

as it boils down. Once the water has reduced, add brown sugar and boil
for another 30 to 40 minutes or until there is no liquid left.

It should be in a syrup state. Fold in chopped pecans. Drop pieces onto
nonstick foil and let set for about 15 minutes. Dip in melted chocolate
and sprinkle with chopped nuts.

Tropical Fruit Ambrosia with Rum

You can substitute mango nectar or orange juice for the rum, or just do without.

Ingredients

* 1/4 cup sugar
* 1/4 cup water
* 2 tablespoons white rum
* 2 tablespoons fresh lime juice
* 2 cups cubed peeled ripe mango (about 2 mango)
* 2 cups cubed peeled kiwifruit (about 6 kiwifruit)
* 2 tablespoons flaked sweetened coconut, toasted

Preparation

Combine sugar and water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Remove from heat; stir in rum and lime juice. Cool completely.

Combine mango and kiwifruit; add rum syrup, tossing gently. Sprinkle with coconut.

Lemon-Scented Coconut Macaroon Bars

Ingredients

Crust:

• * 6 tablespoons sugar
• * 5 tablespoons butter, softened
• * 1 tablespoon fresh lemon juice
• * 1/8 teaspoon almond extract
• * 1 1/2 cups all-purpose flour
• * Cooking spray

Topping:

• * 4 large egg whites (at room temperature)
• * 1/2 teaspoon cream of tartar
• * 1/4 teaspoon salt
• * 1 cup sugar
• * 1 cup flaked sweetened coconut
• * 2 1/2 teaspoons grated lemon rind

Preparation

Preheat oven to 350°.

To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to sugar mixture, beating until mixture resembles coarse meal. Press into bottom of a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned; cool on a wire rack. Set aside.

Lower oven temperature to 325°.

To prepare topping, combine 4 egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1 cup flaked sweetened coconut and 2 1/2 teaspoons grated lemon rind; spread evenly over prepared crust. Bake at 325º for 40 minutes or until top is dry and lightly browned. Cool completely on wire rack. Cut into 32 pieces. Store in an airtight container.

Coconut Macaroons

Ingredients

• * 14 ounces sweetened shredded coconut
• * 14 ounces sweetened condensed milk
• * 1 teaspoon pure vanilla extract
• * 2 extra-large egg whites at room temperature
• * 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.