‘Coconut Bacon’, you ask? It does exist. I found it right next to the Coconut Gingerbread recipe in Friday’s post, and knew, just knew, that it would be heaven-on-a-plate for many of you.
For this breakfast dish fry some bacon and keep hot. Beat thoroughly one or two eggs, and allow to each egg one small tablespoon flour, 2 small tablespoons coconut, 3 tablespoons milk, a little pepper and salt. Mix well, and fry in bacon fat till brown. Cut into pieces, pile on bacon,and serve hot.
Courier Mail (Brisbane, Qld) 6th September 1950
In celebration of recipes with coconut, may I also offer you the following, also from Australian newspapers of the not-so distant past?
TAKE 1 ½ cups coconut milk, 6 tablespoons flour, 1 teaspoon curry powder, 1 teaspoon preserved ginger syrup, ½ cup grated coconut, 1½ cups cow's milk, 6 tablespoons fat, 1 ½ tablespoons lemon juice, 1 ½ teaspoons onion juice, 51b. fresh prawns.
Grate fresh coconut, add the milk contained in the coconut and one tablespoon of hot water. Mix and drain thoroughly. (Approximately a cup of milk is obtained from a medium coconut.) Make a white sauce, using the fat, flour, coconut milk, and cow's milk. When thickened add seasonings and prawns and heat about 15 minutes. Serve in a ring of rice with a little grated coconut.
The Queenslander (Brisbane, Qld) of 17th September 1931
Coconut Orange Fritters.
1 cup sifted flour, 1 teaspoon baking powder, 1well beaten egg, ⅓ cup milk, ½ cup desiccated coconut, 2 tablespoons orange juice, 1 teaspoon grated orange rind, salt, and icing sugar. Method: Sift flour, baking powder and pinch of salt together. Stir milk in to beaten egg and combine with first mixture. Add orange juice and rind, coconut and stir well.
Have plenty of hot fat ready in a deep pan, drop by spoonfuls, and fry until a golden brown. Drain well on absorbent paper, sprinkle with icing sugar and serve.
Truth (Sydney) 19th November, 1950.
Six cups of white stock, 2 egg yolks, ¼ teaspoon cinnamon, salt, pepper, mace, ¼ cup lemon juice, 4 tablespoons flour, 1 ½ cups coconut.
Put the stock, spices, seasonings, and coconut into a saucepan. Simmer gently for 30 minutes. Blend the flour with a little cold stock or water. Return to saucepan and simmer five minutes. Beat egg yolks and lemon juice together, return to soup; reheat. Serve with boiled rice.
News (Adelaide, SA) of 2nd May, 1940