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    Coconut Pumpkin Pie

    Coconut Pumpkin Pie

    Ingredients

    1 piece pre-made pie dough (plus beans or pie weights to weigh it down)

    Filling

    1 ½ cups canned unseasoned pumpkin puree
    ⅓ cup sugar
    2 tablespoons dark rum
    1 teaspoon ground cinnamon
    ¼ teaspoon ground ginger
    ¼ teaspoon ground cloves
    3 large eggs
    ¾ cup canned coconut milk
    Garnish

    Preparation

    Preheat oven to 350 degrees F. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about two pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
    To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the pie pan on a baking sheet and pour in the filling.
    Bake the pie until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Garnish with Dang Original Toasted Coconut Chips. (Adapted from Eating Well)

     

    Tropical Popcorn Balls

    Tropical Popcorn Balls

    Ingredients

    6 heaping cups plain popped corn
    ¼ cup agave nectar (or honey)
    ¼ cup creamy natural peanut butter or almond butter, at room temperature
    ¼ cup finely chopped* macadamia nuts

    Preparation

    Line a baking sheet with parchment or wax paper. Put popcorn in a large bowl. Combine agave (or honey) and peanut butter (or almond butter) in a small saucepan. Cook over medium heat, stirring gently but constantly. As soon as the mixture starts to lightly bubble, cook, stirring constantly, for 15 seconds more. Add the chopped macadamia nuts and mix to evenly distribute. Immediately pour the mixture evenly over the popcorn; gently mix with a wooden spoon or spatula until well coated.

    Working quickly, press small handfuls (heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. Place the balls on the prepared baking sheet. If they seem too fragile, press and squeeze each ball again to help keep it together. Roll each ball in, or sprinkle with, Dang Original Toasted Coconut Chips while still a little damp and sticky. Let cool completely before storing. To store, individually wrap in plastic wrap and store in an airtight container. (Adapted from Eating Well)

    Tip: *A food processor works well; give whole nuts a few pulses to finely chop.

     

     

    OATMEAL WITH APPLE SAUCE, APPLES AND WALNUTS

    OATMEAL WITH APPLE SAUCE, APPLES AND WALNUTS

    Ingredients

    1 cup water
    pinch of salt
    1 cup oats
    1/2 teaspoon cinnamon
    1/2 cup apple sauce
    1 apple, sliced into wedges
    1/4 cup toasted walnuts, coarsely chopped

    Preparation

    Bring water and salt to a boil in a small saucepan over medium-high heat. Stir in oats. Reduce heat to medium, add the cinnamon and cook for 3 minutes. Stir in the apple sauce and stir for 2 more minutes. Remove from heat, cover and let rest 2 minutes. Top with sliced apples, apple sauce, walnuts and Dang Caramel Sea Salt Coconut Chips.

    DANG COCONUT SHRIMP

    DANG COCONUT SHRIMP

    Ingredients

    1 cup coconut oil
    1 cup Panko bread crumbs
    1 pound medium shrimp, peeled and deveined
    Kosher salt and freshly ground black pepper, to taste
    ½ cup all purpose flour
    2 large eggs, beaten

    Sweet chili sauce, for serving

    Preparation

    Heat coconut oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko breadcrumbs and coconut; set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired. (Adapted from Damn Delicious)