Coconut Lime Blossoms Recipes

COCONUT LIME BLOSSOMS

Steps:

• Cut each roll in half. In a small bowl combine sugar, coconut and zest from the limes. Dip each roll half into the melted butter and then in the coconut mixture. Place 3 coated roll halves in each cup of a sprayed muffin tin. Cover lightly with plastic wrap and let rise until rolls are one and a half times their original size. Remove plastic wrap and bake at 350°F 15-20 minutes. Remove from oven and cool completely. Mix the powdered sugar with the juice from one lime. Place the cream cheese in a microwave-safe bowl and microwave for 10-15 seconds, or until the cream cheese is warm (not hot), soft and can be stirred smooth. Add the cream cheese to the lime glaze and beat until smooth and shiny. If needed add a few drops of water or a few teaspoons of powdered sugar to achieve a consistency like honey. Spread icing liberally over cooled blossoms.

COCONUT LIME POPSICLES

Steps:

• In a small saucepan, combine the water, sugar, and lime zest, and heat over medium, stirring frequently, until the sugar has dissolved. Remove from heat and let cool to room temperature.
• Strain through a fine mesh strainer and discard the zest.
• Add the sweetened condensed coconut milk, regular coconut milk, lime juice, and zest-infused syrup to a large mixing bowl and stir until thoroughly combined.
• Pour into popsicle molds and freeze until solid, around 4-5 hours, depending on the size of the mold.

TOASTED COCONUT AND LIME SALMON

Steps:

• Combine the lime juice, coconut aminos, chill powder and salt in a shallow dish big enough to hold the salmon fillets, whisk to combine. Add the fillets, skin side up, and marinate for 30 minutes.
• Preheat the oven to 425 degrees F ( 218 degrees C ). Brush a rimmed baking sheet with the coconut oil. Place the salmon fillets on the baking sheet, skin side up, and bake for 5 minutes. Carefully turn the fillets over and sprinkle the tops evenly with the unsweetened shredded coconut. Bake for another 2 to 3 minutes or until the coconut is golden brown.
• Serve the salmon fillets with a garnish of finely minced fresh cilantro and lime slices.

COCONUT LIME BLOSSOMS

Steps:

• Cut each roll in half. In a small bowl combine sugar, coconut and zest from the limes. Dip each roll half into the melted butter and then in the coconut mixture. Place 3 coated roll halves in each cup of a sprayed muffin tin. Cover lightly with plastic wrap and let rise until rolls are one and a half times their original size. Remove plastic wrap and bake at 350°F 15-20 minutes. Remove from oven and cool completely. Mix the powdered sugar with the juice from one lime. Place the cream cheese in a microwave-safe bowl and microwave for 10-15 seconds, or until the cream cheese is warm (not hot), soft and can be stirred smooth. Add the cream cheese to the lime glaze and beat until smooth and shiny. If needed add a few drops of water or a few teaspoons of powdered sugar to achieve a consistency like honey. Spread icing liberally over cooled blossoms.