7 Recipes That Will Have You Crazy About Coconuts
“I’ve got a lo-ve-ly bunch of coconuts (They’re lurvely!)” OK, so I don’t actually have a lovely bunch of coconuts — instead a lovely bunch of coconut recipes are on the agenda. Coconuts are great in the kitchen because there are so many ways to add them to recipes. You can use coconut milk in custards, coconut flour if you have a gluten allergy, shredded coconut for a natural sweetener — and all of that only begins to scratch the surface. To get you started on your own culinary coconut escapades, here are seven recipes.
1. Coconut Shrimp
- 1 pound large shrimp, peeled and deveined
- ⅓ cup cornstarch
- 1 teaspoon salt
- ¾ teaspoon cayenne pepper
- 2 cups flaked sweetened coconut
- 3 egg whites, beaten until foamy
Directions: Preheat an oven to 400 degrees Fahrenheit. Lightly coat a baking sheet with cooking spray. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl.
Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.