{"id":5474,"date":"2011-05-07T07:33:05","date_gmt":"2011-05-07T14:33:05","guid":{"rendered":"https:\/\/shescookin.com\/?p=5474"},"modified":"2011-08-13T11:11:11","modified_gmt":"2011-08-13T18:11:11","slug":"twice-the-coconut-shrimp","status":"publish","type":"post","link":"https:\/\/shescookin.com\/twice-the-coconut-shrimp\/","title":{"rendered":"Twice the Coconut Shrimp"},"content":{"rendered":"

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I’m crazy about coconut! My favorite cake as a child, and still to this day, is chocolate cake with coconut cream cheese frosting. A smoothie without coconut milk is unimaginable and one of the few fried foods I absolutely can’t resist is coconut shrimp! Since “discovering” coconut oil at the Natural Products Expo, I’m adding it to coffee, tea, baked goods, and, of course, my version of Coconut Shrimp, for a double whammy of coconut flavor.<\/p>\n

Recently, I tweeted about coconut milk and using it in a coconut date shake<\/a>, and was contacted by the founder of Kelapo<\/a>, a company in sunny southwest Florida that is focused on providing the market’s highest quality virgin coconut oil. I especially like a company that is socially conscious and Kelapo is committed to wholesome, sustainable living and the ethical treatment of the farmers that cultivate their product. Knowing that their coconut oil is organic and Fair Trade certified, I gladly accepted a sample of Kelapo Virgin Coconut Oil\u2122 <\/a>to review and developed this recipe for them which will be featured on their site. Hope you enjoy it as much as I did. Next I’m experimenting with a baked version and I’ll let you know if it passes the crunch test \ud83d\ude42<\/p>\n

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