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    Tropical Coconut Mango Chia Pudding

    Tropical Coconut Mango Chia Pudding

    Ingredients

    Chia Pudding
    2 ¼ cups plus 2 tablespoons plain coconut milk
    ¾ cup chia seeds
    Seeds from 1 vanilla bean or 2 teaspoons vanilla extract
    1 ½ tablespoons honey (or maple syrup)
    1 tablespoon finely crumbled Dang Original Toasted Coconut Chips (use a rolling pin or a food processor)
    ½ teaspoon cinnamon
    Pinch of cardamom
    Coconut Mango Purée
    1 large mango, peeled and cut off the seed
    2 ½ tablespoons honey
    3 tablespoons lime juice
    3 tablespoons crumbled Dang Original Toasted Coconut Chips
    Pudding Cups

    Preparation

    For styling you can use champagne flutes, mason jars, small cups etc.
    chia pudding
    Whisk together the coconut milk, chia seeds, vanilla bean seeds (or extract) honey, coconut, cinnamon, and cardamom in a medium bowl. Cover with plastic wrap and refrigerate overnight (or for at least 4 hours).
    coconut mango purée
    Combine the mango, honey, lime juice, and coconut in a food processor and mix until smooth. Refrigerate until cold, at least one hour.
    the pudding cups
    Starting with mango purée, layer about 1 tablespoon each of mango purée and chia seeds among 6 dessert cups, repeated until all purée and pudding has been divided. Sprinkle Dang Original Toasted Coconut on top of each cup. Refrigerate until serving.

    Quinoa Coconut Chicken Salad With Avocado and Oranges

    Quinoa Coconut Chicken Salad With Avocado and Oranges

    Ingredients

    ¼ cups quinoa
    1 teaspoon Cayenne pepper
    3 teaspoons minced garlic, divided
    Zest of 1 lime
    3 tbsp honey
    2 teaspoons plus 3 tbsp. olive oil
    ½ teaspoon kosher salt
    ½ teaspoon kosher pepper
    1 pound boned, skinned chicken thighs
    ¼ cup lime juice
    ½ cup chopped fresh cilantro or chives
    4 large oranges, peeled and segmented
    2 ripe avocados, peeled and cubed

    Preparation

    Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool. Preheat broiler with a rack set 4 to 6 in. from heat. In a large bowl, stir together Cayenne pepper, 2 tsp. garlic, the lime zest, 2 tsp. oil, honey, and 1/2 tsp. each salt and pepper. Add chicken and toss to coat. Put chicken on a baking sheet and broil, turning once, until browned and cooked through, about 10-15 minutes for each side. Let cool slightly, then slice and add to reserved quinoa. Add remaining ingredients to quinoa and chicken; toss to coat. (Adapted from Sunset Magazine)

    BANANA YOGURT, MANGO SMOOTHIE

    BANANA YOGURT, MANGO SMOOTHIE

    Ingredients

    2 ripe, peeled and chopped frozen bananas
    2 ripe mangos, peeled and coarsely chopped and frozen
    1 cup vanilla yogurt
    1/2 cup coconut water
    1/2 cup ice cubes

    Preparation

    Place in a blender, combine all ingredients except coconut chips. Blend on high until smooth. Garnish with Dang Lightly Salted Coconut Chips.

    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.