Coconut Yum Yums Recipes

YUM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, stir in the chocolate and peanut butter chips. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCONUT YUM YUMS

Steps:

• Melt butter in saucepan.
• Remove from heat.
• Add coconut and sugar.
• Shape into balls.
• Place on cookie sheet.
• Make a slight indentation in each one.
• Melt chocolate, fill indentations.
• Chill until firm.

YUM YUM SQUARES

Steps:

• Preheat oven to 375 degrees F (195 degrees C). Grease a 9x9 inch baking pan.
• In a medium bowl, mix together the flour, brown sugar, and white sugar. Cut in the 1/2 cup of butter until mixture resembles coarse crumbs. Pat into the bottom of the prepared pan.
• In the same bowl, stir together the eggs and brown sugar, stir in the coconut and walnuts until everything is gooey. Spread evenly over the crust layer, and bake for 25 to 35 minutes, everything should be golden brown.

YUM YUMS

Steps:

• Soak marshmallows in whipping cream overnight.
• Roll marshmallows in graham cracker crumbs.

THAI TOM YUM SOUP WITH COCONUT MILK (TOM KHA)

Steps:

• Gather the ingredients.
• Add stock to a deep cooking pot and bring to a boil.
• Add the lemongrass and boil for 1 to 2 minutes. If using fresh lemongrass , also add the upper stalk pieces for extra flavor.
• Add lime leaves, garlic, chile, and mushrooms. Reduce heat to medium and simmer 1 to 2 minutes.
• Add shrimp, broccoli, and cherry tomatoes . Simmer 3 to 4 minutes, or until shrimp are pink and plump.
• Reduce heat to medium-low and add the coconut milk, fish sauce, and lime juice. Stir well to combine and gently simmer until hot. Remove the lime leaves.
• Test the soup for salt and spice, adding more fish sauce instead of salt, or more chiles as desired. If too sour, add 1/2 teaspoon sugar. If too spicy for your taste or if you'd like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
• Serve in bowls with fresh coriander sprinkled over.

COCONUT CURRY SALMON

Steps:

• Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
• Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness - I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
• Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.
• Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.