INGREDIENTS

• 1 cup all-purpose flour
• ¼ tspn. salt
• 1/3 cup butter
• 2 Tbs. iced water

• 1 cup sugar
• ¼ cup cornstarch
• ½ tspn. salt
• 3 cups milk (coconut & cow’s milk)
• 4 egg yolks; slightly beaten
• 2 Tbs. butter; softened
• ½ tspn. almond extract
• 2 tspn. vanilla
• 1¼ cups fresh coconut; grated

• Cool Whip topping
• ¼ cup toasted fresh coconut

INSTRUCTIONS

Preheat oven to 450°F. In medium bowl combine flour and salt. Cut butter into flour until mixture resembles coarse crumbs. Gradually add water and stir with fork until flour is moistened and pastry almost cleans sides of bowl. With hands, shape pastry into a ball and on a lightly floured surface, with rolling pin, roll out pastry to an 11-inch circle. Line a 9-inch pie plate with pastry; flute edge. Prick bottom and sides with a fork. Bake for 12 to 15 minutes. Remove from oven and cool on wire rack.

Stir together sugar, cornstarch, and salt in a saucepan. Blend milk and egg yolks and gradually stir into the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Remove from heat. Blend in butter, flavorings, and coconut. Pour into baked pie shell and press plastic wrap over filling. Chill for at least 2 hours. Serve topped with whipped topping and toasted coconut.

INGREDIENTS

• 2, 5 oz. mahi mahi fillets
• Salt and pepper
• Mrs. Dash Extra Spicy seasoning
• ¼ cup cashews; very finely chopped
• ¼ cup unsweetened coconut; finely shredded
• 1 Tbs. tapioca or arrowroot flour
• 1 medium orange; peeled and roughly chopped
• 1 medium banana; peeled and sliced
• ¼ cup red onion; finely chopped
• 1 medium poblaño pepper; roasted, peeled, seeded and diced
• ¼ cup cilantro; chopped
• Salt to taste

INSTRUCTIONS

Preheat oven to 400°F. Mix together the cashews, coconut and tapioca flour in a small bowl. In a separate, larger bowl, combine the orange, banana, red onion, poblaño, cilantro, and season with salt as needed. Cover with plastic wrap and refrigerate until the fish is ready. Pat the fish dry with a paper towel and place on a lightly greased baking sheet. Sprinkle with salt, pepper and the spicy seasoning blend, then top each fillet with the cashew/coconut mixture, divided evenly. Bake the fish for 18-20 minutes, or until it flakes easily with a fork. Top with the orange-banana salsa and serve.

INGREDIENTS

• 1, 9″ pastry shell; baked
• ½ cup packed brown sugar
• ½ cup apple juice
• 2 Tbs. butter
• 2 Tbs. cornstarch
• ¼ tspn. salt
• 4 cups ambrosia apples; thinly sliced
• 2 tspn. lemon juice
• 1 egg
• 2/3 cup evaporated milk
• ½ cup sugar
• ½ cup flaked coconut
• 2 tspn. vanilla extract
• 1 tspn. ground cinnamon
• 8 oz. cream cheese; softened
• ½ cup sugar
• ¾ cup pecans: toasted & chopped
• 1 tspn. vanilla extract
• 8 oz. frozen whipped topping; thawed
• Whole pecans; toasted, optional

INSTRUCTIONS

Line pastry shell with a double thickness of foil. Bake at 450°F for 5 minutes. Remove from the oven; remove foil. Cool pastry shell. In a large saucepan over medium heat, combine the brown sugar, apple juice, butter, corn starch and salt; bring to a boil. Stir in the apples and lemon juice. Cook and stir over low heat until apples are crisp-tender, 5-8 minutes. Pour into pastry shell. In a small bowl, beat the egg, milk, sugar, coconut, vanilla and cinnamon. Pour over apple mixture. Bake at 350°F for 40-45 minutes or until mixture is set. Cool on a wire rack. For topping, in a large bowl, beat the cream cheese and sugar until smooth. Stir in the pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Cover and refrigerate for 4-6 hours.

INGREDIENTS

• ½ lb. walu; cubed
  (make a day ahead)
• 2 limes
• Handful of cilantro
• 1 tomato
• 1 jalapeño; seeded & finely
  chopped
• 1 avocado; cubed
• 1 mango; cubed
• 1 red onion; finely chopped
• 2 Tbs. coconut milk
• Salt and pepper; to taste
• White corn tortillas
• Canola or vegetable oil
• Salt and pepper; to taste

INSTRUCTIONS

Soak the walu in the juice of 2 limes overnight. When the fish is done “cooking” at least 12-24 hours, be sure to drain the waxy oil that comes out of the fish during the process. Add the other ingredients and mix. Fry the tortillas in hot oil and drain on a paper towel covered plate before serving with the ceviche similar to chips and salsa.

INGREDIENTS

• 1 cup unsalted macadamia nuts
• 3 Tbs. all-purpose flour
• ¼ tspn. baking powder
• 4 eggs; separated
• ½ cup + 2 Tbs. granulated sugar
• 1 tspn. vanilla extract
• 2 small limes; finely grated zest
• 1/3 cup sweetened shredded coconut
• Pinch of salt
• ¾ cup icing sugar; sifted
• 1 lime; finely grated zest
• 1½ Tbs. lime juice

INSTRUCTIONS

Preheat the oven to 350°F. Butter a 8-inch round cake pan, line the bottom with parchment paper and butter the paper as well. Place the nuts, flour, and baking powder in a food processor and process until the nuts are ground. In an electric mixer bowl beat the egg yolks, sugar, and vanilla until pale and creamy. Fold through the lime zest and coconut, then the nut mixture. Place the egg whites in a clean, dry bowl, add the salt and whisk until stiff peaks form. Fold lightly through the nut batter. Transfer the batter to the prepared pan. Bake for 30-35 minutes or until risen, golden and pulls away from the sides of the pan-a skewer inserted in the center of the cake should come out clean. Remove from the oven and cool in the pan, over a wire rack, for 15-20 minutes. Carefully unmold onto a rack, remove the paper, invert onto another and let cool completely.

To make the icing, combine the icing sugar, lime juice, and zest in a small bowl and mix until spreadable. Add more juice if necessary. Drizzle over the cooled cake to serve.

INGREDIENTS

For the Salsa:

• 1½ cups papaya; chopped & peeled
• 1 cup red bell pepper; finely chopped
• 1/3 cup red onion; chopped
• 2 Tbsp. unsweetened coconut; toasted
• 1 Tbsp. fresh cilantro; chopped
• 2 Tbsp. fresh lime juice
• 2 tspn. jalapeño pepper; minced & seeded
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. honey
• ¼ tspn. salt

For the Fish:

• 1 lb. Mako shark; skin removed
• 2 Tbsp. fresh lime juice
• ¼ tspn. salt
• ¼ tspn. black pepper
• 1/3 cup panko (Japanese breadcrumbs)
• 2 Tbsp. canola oil
• 8 (6-inch) yellow corn tortillas
• 2 cups red cabbage; finely shredded
• 8 tspn. sour cream
• 8 lime wedges

INSTRUCTIONS

To prepare salsa, combine the first 10 ingredients; let stand 30 minutes. Place fish in a shallow dish; drizzle with 2 Tbsp. juice. Cover and marinate in refrigerator for 30 minutes; turning fish occasionally. Remove fish from marinade, discard marinade, and pat fish dry with paper towels. Sprinkle fish with ¼ tspn. salt and ¼ tspn. black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks. Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with ¼ cup cabbage, 1/3 cup salsa, 1 tspn. sour cream, and 1 lime wedge. Serve immediately.