CRAB AND COCONUT DIP WITH PLANTAIN CHIPS
Steps:
- Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl. Whisk in mayonnaise, juice, and remaining 1/4 cup cilantro until just combined. Stir in crab and salt to taste and serve spooned on plantain chips.
COCONUT BLONDIES WITH DARK CHOCOLATE
Chewy coconut and dark chocolate combine in these irresistible blondies.
Provided by Mary Younkin
Categories Dessert
Time 28m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Whisk together the flours and salt and set aside. Combine the butter and brown sugar in a bowl and beat until well combined.
- Add the eggs and vanilla and stir well. Slowly add the flour mixture. Stir in the coconut and chocolate chips.
- Scrape the batter into a well-greased 9x13 pan. Spread evenly with a spatula. Sprinkle additional coconut on top.
- Bake for 28 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving. Enjoy!
Nutrition Facts : Calories 421.45 kcal, Carbohydrate 43.95 g, Protein 3.42 g, Fat 26.66 g, SaturatedFat 17.81 g, Cholesterol 52.09 mg, Sodium 219.05 mg, Fiber 3.43 g, Sugar 34.86 g, ServingSize 1 serving
CURRIED CRAB DIP
Provided by pagancook
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. In a large bowl combine the cream cheese, curry powder, mayonnaise, coconut milk, green onion, and red bell pepper. Beat until smooth and somewhat creamy. Mix in the crabmeat. Transfer the mixture to a greased casserole dish and bake for 25 to 30 minutes. Serve hot or warm with melba rounds, water crackers, or ginger snaps.
CREAMY COCONUT DIP
Hunt down a can of cream of coconut to make this luscious Creamy Coconut Dip! The other two ingredients in this coconut dip are a cinch to find.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 48 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Mix cream cheese and cream of coconut in large bowl with whisk until blended.
- Stir in COOL WHIP.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 6 g, Protein 0 g
COCONUT CRAB DIP
This is a great alternative to hot crab dips. Refreshing and addictive. Serve with tortilla or plantain chips.
Provided by epicurean1
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine coconut milk, scallions, mayo, lime juice, and parsley.
- Blend well.
- Add crab or krab and pulse until combined.
Nutrition Facts : Calories 570.5, Fat 30.6, SaturatedFat 10.4, Cholesterol 187.4, Sodium 1291.3, Carbohydrate 21.7, Fiber 1.2, Sugar 4.8, Protein 52.8
CRAB-COCONUT DIP
Serve with crackers and/or chips. This sounds interesting but I haven't tried it yet. It's a no cook dip. From The Clemson Collection, University in South Carolina, 1973. This was submitted by Arline Duvall in 1973.
Provided by Oolala
Categories Crab
Time 5m
Yield 4 cups, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and chill.
Nutrition Facts : Calories 165.9, Fat 13.1, SaturatedFat 9, Cholesterol 29.8, Sodium 354.8, Carbohydrate 6.8, Fiber 0.6, Sugar 4.1, Protein 5.9
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