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CoconutGirl

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

Member Since: Jul. 2009

Cooking Level: Intermediate

Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies: Gardening, Biking, Walking, Reading Books, Music

Recipe Box 250 recipes

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Title
Type
Overall Rating
Member Rating

Rich Chocolate Truffle Pie
By: MARBALET
Kitchen Approved

White Chip Chocolate Cookies
By: KATCOLTER
Kitchen Approved

Hot Chocolate
By: Steph
Kitchen Approved

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Blog 20 posts

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A Strange Yet Delicious Soup

Nov. 22, 2009 1:28 pm

Updated: Nov. 22, 2009 10:41 pm

Here it is! Sweet Potato Coconut Peanut Butter Soup. A soup with a long name and more then interesting flavors. It's the perfect recipe for adventerous cooks and eaters to try, and even the not-so-adventurous ones will want to try it. Don't get me wrong, it was really good. My mom took a… MORE

Sweet Potato Coconut Peanut Butter Soup

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Tags: Family, Health, Holidays, Quick & Easy Meals, Vegetarian

From The Blog: Cooking with Coconut

Photos 27 images

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Sweet Potato Coconut Peanut Butter Soup	Coconut Pumpkin Custard	Herb Roasted Thanksgiving Turkey	Coconut Peanut Butter Meltaways	Coconut Peanut Butter Meltaways

Coconut Flour Chocolate Cake	Banana Coconut Flour Muffins	Chocolate Coconut Protein Bars	Coconut Cream Hot Chocolate w/cream	Coconut Cream Hot Chocolate

About this Cook

My name is Sarah Shilhavy. I'm home educated and a mom-taught and self taught cook. I am also a grandma-taught and self-taught baker and the youngest of 3 kids (2 older brothers). I was born in the Middle East and lived in the Philippines for almost 5 years (my mom is Filipino), and have also lived in different parts of the US. My parents own Tropical Traditions, the first company to import Virgin Coconut Oil from the Philippines to the US. I manage the coconut recipe blog on Tropical Traditions’ website. I've developed many recipes, some gluten-free, using Coconut Flour. I like working with Coconut oil, especially since it's a natural energy booster! I run, exercise, and ride horses (English Equestrian) regularly so knowing what foods will give you a natural boost of energy is always helpful! My brother Jeremiah, is also home-educated, and is good at photography. He takes all my product and recipe photos that you will see here in my profile and in my blog posts.

My favorite things to cook

Pastries, desserts, chocolate, and coconut! I like cooking because I like to eat what I make, and serve others with what I make. I also like trying new things out and enjoy working with coconut flour and trying out different Middle Eastern dishes. My mom has taught me many authentic Filipino dishes that I enjoy making but I try so many different things out that it's hard to pinpoint an exact "one".

My favorite family cooking traditions

Oh, that's easy. Thanksgiving at Grandma's! She’s an amazing cook and baker. Moist, flavorful turkey, dense, rich stuffing, luscious, smooth, spicy pumpkin pie, fluffy, creamy, mashed potatoes…you drooling yet?

My cooking triumphs

Meringue! That was the big one. :D For my 15th birthday I tackled the project of making a pretty challenging recipe for Chocolate Fudge cake AND decorating it.

My cooking tragedies

Ugggh, one too many. But I'll admit, I've learned far more from my mistakes then from my "triumphs". Anyway, for years I flopped at making any type of meringue...

Recipe Reviews 43 reviews

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Creamy Macaroni and Cheese

Wow, this is a fantastic recipe! Not the best I've ever had, but this earns my five stars for ease of preparation, short time it takes to make, and taste. I like baked mac & cheese best but sometimes there just isn't time to make it and I really wanted a good go-to quick recipe that I could whip up at any time. This recipe fit the bill perfectly! It was creamy, rich, and wonderfully cheesey; everything macaroni and cheese should be. The Dijon mustard is a nice touch but I don't always have it on hand and you don't miss it. I actually like it better without. As for the evaporated milk, I'm not a big fan of using it so I used light cream (half n' half). You should serve this as soon as the cheese has melted and the pasta has been stirred in. If you heat it for too long and keep stirring and stirring it the cheese will curdle. Not cool. This recipe does make a ton and even though I halved it I still got a lot. Even so it didn't last long! Next time I'll add a bit more pasta since it was a little saucy but other then that it was perfect!

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Reviewed On: Nov. 22, 2009

Laura's Lemon Roasted Potatoes

This was very tasty and full of flavor! However, I found the oil amount a bit overwhelming and by the time the potatoes were done they were still swimming in the oil. That's saying a lot considering I almost never find a recipe that has too much fat for me. I will make this again, but with about half the amount of oil and butter. I used olive oil instead of canola because #1, it's healthier, and #2, it adds more flavor and it simply the best for roasted potatoes. Coconut oil would be great as well too. The lemon flavor wasn't extremely strong and didn't give you that punch-in-the-face burst but just lingered in the background, complementing the buttery, crisp and perfectly seasoned potatoes. For a more lemon flavor I'd add some lemon zest and maybe a touch more lemon juice. This is great recipe; the potatoes came out flavorful, tender, and slightly crisp. Talk about yum!

1 user found this review helpful

Reviewed On: Nov. 2, 2009

Restaurant Style Egg Drop Soup

This was great! We loved it and it didn't last long at all! The flavor is rich yet subtle and very savory. Be sure to use a good quality chicken stock and eggs since the soup will only be as good as your stock and eggs. If the flavor is too rich for you substitute some of the stock for water. I used soy sauce instead of salt in this recipe since it gives it a more "authentic" flavor. Be sure the drizzle the eggs in by the fork as the recipe directs since that is what will give you the perfect size egg drops. If the top becomes filled with the egg before you're done just push it to the side and continue dropping. I don't think it's necessary to use only an egg yolk, you can use another whole egg instead.

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Reviewed On: Nov. 2, 2009