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Oh, how Disney kitchens have changed since Disneyland park opened in 1955. Today, we feed guests from around the globe, and our award-winning chefs and sommeliers wow diners with seasonal produce, often sourced locally, and with finds from around the world. More than ever, food is an important part of any vacation experience.
What a delight it was to work with the Disney chefs to create Kitchen Magic With Mickey, featuring 100 oft-requested recipes (many shared on the Disney Parks Blog). I sipped an elegant Colette Champagne co*cktail at Remy on the Disney Cruise Line, and tried smoked buffalo at at . But equally delicious (and a little more messy) was the Boo-Ya Chili at ESPN Club and cheesy enchilada soup at at Disney’s California Adventure park. From high end to family favorites, this cookbook includes a little bit of everything.
The book is divided into traditional chapters, with each recipe tested in a home kitchen. You’ll find classics such as banana bread French toast, scones, and Southern shrimp and grits, and new taste sensations like haupia from in Ko Olina, Hawaii, and spiced tandoori tofu from Tusker House Restaurant at Disney’s Animal Kingdom.
We hope you’ll re-create a vacation memory in your own kitchen. Kitchen Magic With Mickey is available now at Disney Parks, but here’s a recipe to get you started:
Aulani, A Disney Resort & Spa
Haupia with Mango Compote
Serves 4
If you love coconut, this is the perfect dessert. Chefs at Aulani, a Disney Resort & Spa on beautiful Ko Olina in Hawaii offer guests true tastes of the islands, and haupia, a traditional sweet often served at Hawaiian luaus, is a favorite sweet ending for guests at the Disney Vacation Club resort.
Haupia
- 1 (14.5-ounce) can coconut milk
- 6 tablespoons cornstarch
- 1/3 cup water
- 1/4 cup sugar
- 3 tablespoons shredded coconut, toasted
Mango Compote
- 1 mango, peeled, cut away from pit, and diced small
- 1 small lime, washed
- 1 teaspoon orange blossom honey, heated until thin
For haupia:
- Combine 1/2 cup coconut milk and cornstarch in a small bowl, stirring until smooth. Combine remaining coconut milk, water, and sugar in a small saucepan over medium heat. Stir until sugar is dissolved.
- Drizzle cornstarch mixture slowly into saucepan, whisking constantly. Cook, whisking vigorously (do not let boil), until mixture is very thick and no longer tastes floury, 4 to 6 minutes.
- Pour into 4 (1/2-cup-capacity) ramekins; cover with plastic wrap, pressing plastic wrap directly onto surface of coconut milk mixture.
- Refrigerate 2 hours. Garnish with toasted coconut.
For mango compote:
- Place mango in a medium bowl. Zest lime into bowl; stir to combine.
- Stir in honey. Serve with haupia.
Cook’s note: Mangoes have a hard, oblong pit that runs through the narrow center. To easily cube the fruit, cut each round “cheek” away from pit, score with a paring knife, and cut fruit away from peel.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
All recipes are the property of Walt Disney Parks and Resorts U.S., Inc.,
and may not be reproduced without express permission.
Destinations: Walt Disney World Resort
Topics: Disney Dining, Disney Recipes
Comments
Pam, I actually bought this book a couple weeks ago when I was at the parks and I love it! I was just a little confused by the Butter Chicken recipe from Sanaa. It calls for 2/3 cup tikka masala. Is that referring to store-bought tikka masala sauce? If so, I’m a little disappointed they included a short cut in the recipe, considering the recipe already features a lot of other ingredients, its a shame to use a prepared ingredient like store-bought sauce if you are making your own sauce. Could you expand on that for me so I can try this recipe out? Thank you!
I appreciate your recipe. I will try it.
Will this cookbook be available on the cruise ships, specifically, the Wonder?
I wish it had the recipe for the grey stuff! Do any of the other disney cookbooks also contain recipes from be our guest?
See AlsoPeppermint Bark RecipeI would love to find out how to review this book for my blog. Who would I contact to get more information on doing so?
I love the mussels at citricos, will this be in the cookbook or any recipes from Be Our Guest?
While this book does not contain the recipe for the mussels from Cítricos, it does have the restaurant’s Arancini Crisp Risotto with Italian Sausage and Pan-seared Florida Black Grouper, Egg Pasta and Tomato Basil Water. From Be Our Guest Restaurant, Kitchen Magic With Mickey has the recipes for Triple Chocolate Cupcakes and Salmon with Leeks.
Would you also have a list of previous cookbooks that were released? I think I have all, but want to check to make sure! Thank You!
Hi Normand, you can reach Merchandise Guest Services at 877-560-6477. Other cookbooks currently available from Disney Parks include Chef Mickey Treasures from the Vault & Delicious New Favorites, Delicious Disney Just For Kids, Delicious Disney Desserts and Delicious Disney Holidays.
What is the phone number for Merchandise Guest Services, please!
Any idea on how much it is? Also, will we be able to buy this online?
Hi Michael, the cookbook sells for $22.95 and can be ordered through Merchandise Guest Services, the SKU is 400008919623.
Yay! Long time collector of your cookbooks Pam!
Gosh, that looks amazing. Can we buy the book online? Otherwise, I’ll be there in March so I’ll pick one up 😉 And what is that square sitting on top? Is it just more of the haupia that was cut in squares??
Hi Cheryl, it is a piece of toasted coconut garnish.
Do you know if the cookbook is going to be offered on the DisneyStore or any other online vendor?
Where can we buy this cookbook online?
Hi Robert, unfortunately it will not be sold at DisneyStore.com, but you can order it through Merchandise Guest Services. The SKU is 400008919623.
Comments are closed.
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