Tahiti: Tahitian Chicken, Tropical Fruit Po'e, Coconut Shrimp, Coconut Bread, & Coconut Cake

We were visiting my husband's family a little over a week ago and I made food from the country of their choice... Tahiti! Too bad we weren't actually there! As you can see from the title there was a lot of coconut used. I love love love coconut, so I was happy about that. Also, don't be afraid to make the Po'e, it was yummy. When I mentioned I was making Po'e no one was that excited haha, but since it is a tropical fruit Po'e it was yummy. Enjoy!

Tahitian Chicken

Serves: 8

2 lbs Chicken, cut/sliced in pieces
1/4 Cup Soy Sauce
- My FAV: Eden Foods Organic Tamari Soy Sauce -- 10 fl oz
1 Piece (thumb size) Ginger, peeled and minced
1/4 Tsp Pepper
1/4 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
2 Garlic Cloves, minced
3 Tbsp Brown Sugar
1 Can Pineapple Chunks, drained w/ juice reserved
1/2 Cup Orange Juice
2 Tsp Cornstarch/Flour
1/4 Cup Water
1 Can Mandarin Oranges, drained
4 Cups Cooked Rice

Place chicken in your desired baking dish, sprinkled with salt and pepper. In a bowl combine soy sauce, ginger, garlic, brown sugar, pineapple juice, and orange juice. Stir and pour over chicken. Cover and refrigerate overnight.

Once it has marinated, bake covered for 30 minutes at 350°F. Then uncover and bake for 20 more minutes. Once done, set chicken aside on a plate and reserve the juices from baking dish. Pour the juices into a saucepan and add the cornstarch/flour and water. Heat until it thickens and bubbles. Add the pineapple and orange chunks and warm. Place the chicken back in the baking dish and pour fruit mixture over the chicken.

Serve with cooked rice.

Tropical Fruit Po'e

Serves: 8-10

1 Large Ripe Pineapple, stemmed, peeled, quartered, cored and chopped
1 Large Ripe Mango, peeled, seeded and chopped
2 Medium Ripe Papayas, peeled, seeded and chopped
3 Ripe Bananas, peeled and sliced
1/2 Cup Arrowroot
- TRY: Bob's Red Mill Arrowroot Starch Flour, 20 oz
1 Cup Brown Sugar
1 Cup Coconut Milk, chilled
1 Tsp Vanilla Extract OR 2 Whole Vanilla Beans
2 Tbsp Butter, softened

Preheat the oven to 375°F. Spread the butter evenly over the bottom and sides of a large baking dish (Aprox. 14 inches long, 8-9 inches wide and 1-2 inches deep).

If using the vanilla beans cut and scrap the seeds out. Set aside.

Coarsely blend the pineapple, mango, papaya and bananas. Pour into a large bowl. Combine the arrowroot, brown sugar and vanilla seeds or extract. Stir well.

Pour the mixture into the large baking dish. Bake for 1 hour. Once done, let it cool to room temperature and then place in the refrigerator for 3-4 hours before serving.

Coconut Shrimp

Serves: 5

2 Tbsp Oil
2 Lb Shrimp
1 Vanilla Bean
1 Cup Coconut Milk
1 Cup Heavy Cream
Salt & Pepper, to taste
- My FAV: Eden Foods Sea Salt -- 14 oz

Heat the oil in a large pan over medium heat. Add the shrimp and saute until it is fully cooked. Remove shrimp and set aside.

Cut the vanilla beans and scrap the seeds out, set aside. Add the vanilla seeds and pod to the pan with a little bit of water. Bring to a boil. Add the coconut milk and cream. Reduce heat to a simmer and let sauce thicken and reduce to half its size.

Remove the vanilla pod and add the shrimp back to the pan. Let simmer for 10 minutes. Add salt and pepper for taste.

Coconut Bread

Yields 5 Loaves

2 Cups Grated Coconut
- My FAV: Bob's Red Mill Shredded Coconut Unsweetened, 12-Ounce Bags (Pack of 4)
4 Cups Flour
2 Tsp Baking Powder
1 1/2 Cups Sugar
1 1/2 Cups Water

Mix all ingredients together until it is a doughy texture. Separate dough into 5 equal parts and roll into the size of a hot dog bun. Wrap each piece with aluminum foil and bake for 1 - 1 1/2 hours at 350°F.

Coconut Cake

Serves: 12-15

Cake:

10 Tbsp Unsalted Butter, softened

2 Cups + 2 Tbsp Flour

1 Cup Sugar

5 Eggs, beaten

1 1/2 Tsp Baking Powder

1/4 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz
1 Cup Coconut Milk

1 Cup Shredded Coconut

-My FAV: Bob's Red Mill Shredded Coconut Unsweetened, 12-Ounce Bags (Pack of 4)
1 Tsp Vanilla Extract

1 Grated Lime Peel

Heat the oven to 350°F. Spread the softened butter over the cake pan (you can do just one larger pan or two 9-inch layer-cake pans). Then sprinkle the 2 tablespoons of flour evenly across the pan(s).

In a large bowl, cream the remaining butter (8 tablespoons) with the sugar, until the mixture is light and fluffy. Slowly pour in the eggs. In another bowl mix the flour, salt, and baking powder. Slowly add in the batter of sugar and butter, until fully mixed. Then mix in the coconut milk, shredded coconut, lime and vanilla extract.

Pour the batter into the cake pan(s). Bake for 30 minutes. Then allow to cool onto a wire cake rack. 

Frosting:

1 Cup Sugar

1 Cup Water

1/2 Tsp Vanilla Extract or 1 Vanilla Bean

3 Egg Whites

1/8 Tsp Cream of Tartar

1/4 Cup Lime Juice

1 Cup Shredded Coconut

- My FAV: Bob's Red Mill Shredded Coconut Unsweetened, 12-Ounce Bags (Pack of 4)

Mix the sugar, water and vanilla bean if you are using one, in a saucepan and bring to a boil over medium heat. Stir until the sugar dissolves. Boil until it thickens (238°F). Remove from heat and remove vanilla bean.

With an electric beater, beat the egg whites and cream of tartar until it stands in stiff, soft peaks. Continue beating and slowly pour the mixture of sugar, water and vanilla. Continue to beat for 10 minutes or more, until it thickens. Allow to cool to room temperature. If you did not use the vanilla bean, mix in the vanilla extract now, as well as the lime. 

Now spread evenly over the cake layer(s). Sprinkle top of frosting with the shredded coconut.