PINEAPPLE-CITRUS SALAD WITH COCONUT
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Segment 1 grapefruit and 2 oranges; reserve the juices. Toss the segments with 1 cup pineapple chunks, 1/4 cup mint leaves, 1 tablespoon agave and 1 teaspoon grated peeled ginger. In another bowl, beat 1 cup cottage cheese with the reserved citrus juice until creamy. Serve the cottage cheese with the fruit salad around it. Top with toasted coconut and mint leaves.
GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH TOASTED COCONUT AND CUBAN STYLE CITRUS GRILLED SHRIMP
Steps:
- Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
- Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
- Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
- Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
- Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
- Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.
- Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
- Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.
COCONUT FRUIT SALAD
This refreshing fruit salad will taste equally delicious at breakfast, lunch or dinner! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Sprinkle with coconut just before serving.
Nutrition Facts : Calories 176 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 4g fiber), Protein 2g protein.
CUCUMBER AND COCONUT SALAD
Soaking the onions in this Cucumber and Coconut Salad makes for a milder flavor. This salad is refreshing, light, and delicious.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Place onion in a bowl of ice water. Let onion stand 10 minutes, then drain.
- Thinly slice cucumbers lengthwise with a handheld slicer or peeler and place in a large bowl. Add onion and coconut and gently toss to combine. Add coconut water, lime juice, sugar, and 1 1/2 teaspoons salt and gently toss again to combine. Refrigerate until chilled, at least 30 minutes and up to 4 hours. Before serving, season with salt and sugar.
CITRUS, POMEGRANATE, AND HONEY WITH TOASTED COCONUT
An invigorating morning meal, this zingy fruit salad gets unexpected texture (and a tropical touch) from coconut.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Arrange citrus slices and pomegranate seeds on a platter. Sprinkle with coconut and drizzle with honey.
Nutrition Facts : Calories 110 g, Fat 2 g, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 3 g
COCONUT-LIME DRESSING
This dressing is delicious on a colorful cold noodle salad with shrimp.
Provided by Claire Saffitz
Categories Bon Appétit Coconut Salad Dressing Lime Lime Juice
Yield 1 cup
Number Of Ingredients 6
Steps:
- Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
- Do Ahead:
- Dressing can be made 1 day ahead. Cover and chill.
COCONUT AND CITRUS SALAD
Steps:
- Preheat oven to 350 degrees. Spread coconut and almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes. Set aside to cool.
- In a small bowl, whisk together orange juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add oil in a slow steady stream.
- In a large bowl, combine lettuce with oranges and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately.
More about "coconut and citrus salad recipes"
MAPLE CITRUS SALAD WITH COCONUT RECIPE - COUNTRY LIVING
From countryliving.com
Estimated Reading Time 50 secs
- Slice in between membranes of grapefruits and 1 navel orange to release segments into sieve; transfer segments to a large platter.
- Set aside bowl with juice. Slice remaining navel orange, blood oranges, and lime crosswise into 1/4-inch-thick rounds and layer atop grapefruit and orange segments on platter.
CITRUS SALAD WITH DATES & PISTACHIOS | FEASTING AT HOME
From feastingathome.com
5/5 (10)Total Time 25 minsCategory SaladCalories 216 per serving
- Toast the coconut (in a dry skillet over low heat) and soak red onions in a bowl of salted water (this optional, to remove the bite and bitterness- some people prefer the bite and bitterness.;)
- Cut the rinds off the oranges using a very sharp chef’s knife ( you can also peel by hand). Slice into 1/4 inch thick rounds.
- Place the arugula ( or baby spinach) on a platter to form the base of the salad. Layer the orange slices over top. Sprinkle with the chopped dates, nuts and toasted coconut.
SPICED CHICKEN WITH COCONUT-CARAMEL SAUCE AND CITRUS …
From foodandwine.com
BLACK RICE SALAD WITH COCONUT AND CITRUS DRESSING
From foxvalleyfoodie.com
BEST CITRUS SALAD WITH GREENS - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
CREAMY FRUIT SALAD WITH COCONUT DRESSING - THE VIEW …
From theviewfromgreatisland.com
RAW AND CRISPY KALE SALAD WITH GINGER AND COCONUT …
From bonappetit.com
SOUTHERN AMBROSIA COCONUT SALAD RECIPE - JULIAS SIMPLY …
From juliassimplysouthern.com
4.4/5 (11)Total Time 1 hr 5 minsCategory DinnerCalories 239 per serving
CITRUS SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
CITRUS RECIPES | COOKING LIGHT
From cookinglight.com
GIADA DE LAURENTIIS' BEET, OLIVE AND KALE SALAD RECIPE IS A PERFECT ...
From eatingwell.com
CITRUS-GLAZED TURNIPS RECIPE - NYT COOKING
From cooking.nytimes.com
30 RECIPES TO MAKE IN JANUARY (+ EASY DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
ROAST SALMON WITH CITRUS AND COCONUT-CHILE CRUNCH
From bonappetit.com
23 SUNNY CITRUS RECIPES: SALADS, ENTRéES, ICE CREAMS, AND …
From seriouseats.com
THE BEST EASY RECIPE FOR CITRUS SALAD WITH POPPY SEED DRESSING
From goodlifeeats.com
GRAPEFRUIT-HERB SALAD WITH COCONUT AND CRISPY SHALLOTS RECIPE
From cooking.nytimes.com
ORANGE FLUFF SALAD RECIPE (ORANGE JELLO SALAD)
From savoringthegood.com
CITRUS SALAD - BETTER HOMES & GARDENS
From bhg.com
ROASTED BEET AND CITRUS SALAD | FOODTALK
From foodtalkdaily.com
You'll also love