35 coconut with macadamia nut crusts Recipes

whole pineapple, red onion, minced, green onion, thinly sliced, serrano chili, minced, cilantro leaf, coarsely chopped, lime juice, garlic salt, freshly ground black pepper, roasted and salted macadamia nut, seasoned breadcrumbs, shredded coconut, egg, beaten, extra virgin olive oil, butter, mahi mahi fillets (about 6 oz each)

deep dish pie crust , baked per package instructions and cooled, sugar, cornstarch, salt, half-and-half, eggs, at room temperature, lightly beaten, unsalted butter, vanilla extract, shredded coconut, lightly toasted, heavy cream, very cold, powdered sugar, vanilla extract, shredded coconut, lightly toasted, macadamia nuts, chopped and toasted

chopped macadamia nuts, sweetened flaked coconut, panko breadcrumbs, melted butter, chopped shallot, white wine, lemon juice, heavy cream, butter, shaved white chocolate (use real white chocolate only, not white baking chips ), kosher salt, tilapia fillets, sea salt, paprika, fresh ground black pepper, coconut milk (or coco lopez)

all ready pie crusts (1 crust), room temperature, fresh pineapple, well drained, sugar, all purpose flour, salt, eggs, beaten to blend, unsalted butter, melted, flaked sweetened coconut, chopped macadamia nuts

orange juice, chopped shallot, minced fresh gingerroot, garlic clove, minced, light coconut milk, sugar, salt, pepper, butter, mahi mahi fillets (3 oz each), salt, pepper, grated orange peel, orange juice, minced fresh gingerroot, garlic powder, ground cumin, panko (japanese ) bread crumbs, chopped macadamia nuts, olive oil

mahimahi or other firm white fish fillets, freshly ground black pepper, butter, melted, chopped macadamia nuts, panko (japanese breadcrumbs), light coconut milk

all-purpose flour, eggs, macadamia nuts, tilapia fillets, salt & freshly ground black pepper, olive oil, shallot, minced, olive oil, garlic, minced, dry white wine, heavy cream, coconut milk, white chocolate, salt & freshly ground black pepper

all-purpose flour, eggs, macadamia nuts, tilapia fillets, salt and freshly ground black pepper, olive oil, white chocolate beurre blanc , recipe follows, shallot, minced, olive oil, garlic, minced, dry white wine, heavy cream, coconut milk, white chocolate, kosher salt and freshly ground black pepper

unsalted butter, grated fresh coconut, goat cheese, cream cheese, sour cream, sugar, zest and juice of 1 lemon, papaya or mango, peeled, seeded (or pitted) and very thinly sliced, macadamia nut praline, water, sugar, macadamia nuts , roasted and chopped

self-rising flour, salt, white pepper, eggs, beaten, milk, ground macadamia nuts, ground almonds, ground ginger, sesame seeds, sweetened flaked coconut, oil (for frying ), vidalia onion, chopped vidalia onion, apple juice, tamari, rice wine vinegar, grated fresh gingerroot, toasted sesame oil

cold butter or 1/2 cup margarine, betty crocker oatmeal cookie mix, cream cheese, sugar, vanilla, eggs, sweetened condensed milk (not evaporated), key lime juice, lime zest, flour, cookie , crust crumbs, coconut, macadamia nuts, chopped

almonds, raw and finely minced, dried figs, stems removed , soaked in water for 1 hour, fresh lemon zest, cinnamon, sea salt, dried mango, soaked for 1 to 3 hours in next ingredient, orange juice , until soft, dates, pitted, raw macadamia nuts, shredded coconut, lemon juice, fresh mango, peeled and cored, strawberry, green removed, orange juice, ginger, raw sugar

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.