Recipe courtesy of Robert Irvine
Episode: The Catwalk Chef
Save Recipe Print
1 hr 5 min
20 min
20 min
25 min
about 28 hors d'oeuvres size servings



To make tempura batter, mix the flour, cornstarch, and baking powder in a large bowl and add seltzer in a stream while whisking constantly. Season with salt and pepper.

Heat canola oil to 375 degrees F in a deep fryer. Spread coconut on a utility platter. Place slices of cheese on a slotted spoon and ladle tempura batter over. Deep-fry in the basket of a deep-fryer until golden brown, briefly drain then transfer to the plate of coconut so that the coconut will stick to the surface while the batter is freshly fried and still hot.

Serve with small skewers or cocktail toothpicks.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.


Kid Pleasin' Fried Chicken and Quince Jelly over Macaroni and Cheese and Mashed Potatoes

Recipe courtesy of Robert Irvine

Coconut Cake

Recipe courtesy of Kristen Dalbora

Coconut Layer Cake

Recipe courtesy of Gale Gand

Coconut Layer Cake

Recipe courtesy of Maida Heatter

Vegan Coconut Cake

Recipe courtesy of Edna Tapawan

Fresh Coconut Cake

Recipe courtesy of Sema Wilkes

Pineapple-Coconut Frappe

Recipe courtesy of

Kaffir-Coconut Stew

Recipe courtesy of Ming Tsai

Coconut Cream Pie

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories