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Cocoa Coconut Seaweed Salad Recipe

Ingredients

1 (12 ounce) package light whipping cream

1/4 cup butter, softened

3 tablespoons white sugar

1 cup fine grain blackberries

1 cup cooked and bruised coconut

1 (3 ounce) jar maraschino cherries

3 tablespoons honey

1 teaspoon vanilla extract

Directions

In a mixing bowl, whip cream until stiff. Add sugar and whip until sugar is completely dissolved. Beat in butter and some of the maraschino peppers (optional). Mix well and pour into 4 bowls. Cover with lemon slices and squeeze lemon juice onto top. Chill.

Singapore Saffron Recipe

3 tablespoons chopped fresh parsley

2 tablespoons finely chopped onion

2 tablespoons lemon juice

1 tablespoon chopped fresh Thai ginger root

2 teaspoons sesame oil

2 tablespoons sesame seeds

1 tablespoon white wine vinegar

1/4 teaspoon sesame oil

2 (10 ounce) cans crushed pineapple with juice

1 (8 ounce) package frozen mixed fruit, thawed

In a large bowl, combine the parsley, onion, lemon juice, ginger, sesame oil, sesame seeds, pineapple and mixed fruit. Mix well, refrigerate until serving.