Ingredients:

Lime Salmon:

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper, to taste

Coconut Rice:

• 1 to 1/2 cups Zico Coconut Water
• 1 to 1/4 cups canned coconut milk
• 1 to 1/2 cups jasmine rice, rinsed well and drained well
• 1/2 tsp salt

Avocado-Mango Salsa:

• 1 large mango, peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion, rinsed under water and drained
• 1 large avocado, peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper, to taste

Directions:

1. For the salmon:
   1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste.
   2. Place salmon in baking dish, cover, and marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer.
   3. Preheat a grill over medium-high heat during last 10 minutes of marinating.
   4. Brush grill grates with oil.
   5. Grill salmon about 3 minutes per side or until just cooked through.
2. For the coconut rice:
   1. While salmon is marinating, prepare coconut rice.
   2. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil.
   3. Cover and simmer until liquid has been absorbed, about 20 minutes.
   4. Fluff with a fork, then let rest 5 minutes.
3. For the mango avocado salsa:
   1. While the salmon is grilling, prepare salsa.
   2. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water.
   3. Season with salt and pepper to taste.
   4. Serve salmon warm with coconut rice topped with avocado mango salsa.

Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 650 kcal | Servings: 4

Ingredients:

For the Sponge:

• 225g (1 ¾ cups) Plain Flour
• 2 tsp Baking Powder
• 65g (¾ cup) Desiccated Coconut
• 225g (1 cup) Unsalted Butter, softened
• 250g (1 ¼ cups) Granulated Sugar
• 4 Large Eggs
• ¼ cup Milk
• 2 tsp Vanilla Extract

For the Topping:

• ½ cup Raspberry Jam (or ⅔ cup for a larger pan)
• ⅓ cup Desiccated Coconut

Instructions:

1. Prep:
   1. Preheat your oven to 350°F (180°C) and line a 9-inch square baking pan with parchment paper.
2. Mix Dry Ingredients:
   1. In a medium bowl, combine flour, baking powder, and coconut.
   2. Whisk well and set aside.
3. Cream Butter and Sugar:
   1. In a large bowl, beat the butter and sugar until pale and creamy.
   2. Add eggs one at a time, mixing well after each addition.
   3. Stir in milk and vanilla.
4. Combine:
   1. Gently fold in the dry ingredients with a spatula until just combined.
   2. Avoid overmixing to keep the sponge light and fluffy.
5. Bake:
   1. Pour the batter into the prepared pan, spreading evenly.
   2. Bake for 25-28 minutes or until a toothpick comes out clean.
   3. Allow to cool before adding the topping.
6. Add Topping:
   1. Spread raspberry jam over the cooled sponge, then sprinkle with desiccated coconut.
7. Serve:
   1. Cut into squares and enjoy this delightful treat with your favorite cup of tea or coffee.

Tips:

Weigh your ingredients for the most accurate results, especially flour and sugar.
If the sponge has a domed top after baking, gently press it down while still warm for an even surface.
Allow the sponge to cool completely before adding the jam to prevent it from seeping into the cake.

Storage:

Store in an airtight container in the fridge for 3-4 days. For best flavor, enjoy fresh.
Indulge in this Jam and Coconut Sponge, a simple yet irresistible dessert that’s sure to bring a touch of nostalgia and sweetness to your table.

Ingredients:

For the Cake:

• 1 can condensed milk
• 1 can evaporated milk
• 1 cup coconut milk
• 500 grams flour 2 cups
• 1/2 cup sugar
• 3 large whole eggs
• 3 tablespoons margarine

For the Icing:

• 1 cup coconut milk
• 2 tablespoons sugar
• 1 cup shredded coconut

How to make it:

For the Cake:

1. Blend all ingredients for cake in a blender.
2. Place in a greased and floured Bundt pan.
3. Bake at 350ºF until golden brown, 30 to 60 minutes depending on the oven.
4. Insert a toothpick to check doneness.
5. If it comes out clean, remove cake from oven.

For the Icing:

1. Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally.
2. Bring to a boil, let it cool a bit, then pour over hot cake.
3. The icing mixture will look like condensed milk when done.