Coconut fiesta

 Coconut fiesta

Coconuts have said to be known as the fruit of the tree of palm family, while having originated somewhere in Indo-Malaya region. They, however, remain an important crop of the tropical countries. The term coconut can refer to the whole coconut palm, the seed or the fruit which botanically is a drupe and not a fruit. While being a hard shell on the outside with tender flesh and water within it has a number of culinary applications and uses to offer us in our kitchens.



A preferred choice for a refreshing cool welcome drink coconut water is said to be very beneficial and nutritionally high for us while the tender coconut malai goes well into desserts, puddings, salads. Coconut milk laces our curries quite well and be it indian or international cuisines recipes with veg, fish, chicken or prawns it just blends to perfection.

Here are a few recipes with coconut this summer 2021:



1/2 cup fresh tender coconut flesh or malai
1 cup coconut milk
1/2 -3/4th cup soy milk
1 ripe banana
3-4 chopped dates
1 tsp honey
1 tbsp sliced cashews/ almonds/ walnuts
1 tsp flax seeds/ sunflower seeds
Mint/ micro greens/ nuts for garnish
Prepare all the ingredients for the healthy shake and keep them chilled. Using a jar of a food processor combine all of them and churn them up well to a smooth texture. Adjust texture with milk as needed or add a little yogurt. Pour the smoothie into jars/glasses and garnish with fresh shavings of coconut/sliced nuts/toasted seeds etc.



For the base of the salad
1 cup assorted lettuce leaves
For the body of the salad
1/2 cup fresh tender coconut malai
1 cup cubes/ shreds boiled chicken
2-3 tbsp celery, cut into small pieces
1/2 cup pineapple cubes
1 mango cubed
For the dressing of the salad
2 tbsp olive oil
1 tsp mustard paste
salt and pepper to taste
2 tsp lime juice
1 tsp white vinegar
2 sliced red/ green chillies
1/2 tsp mixed herbs
1 tsp assorted seeds of your choice
2 tsp assorted sliced nuts of your choice
For the garnish of the salad
Micro-greens/ cherry tomatoes/ mint/ parsley/ olives
Prepare all the parts of the salad and keep ready. Assemble the crispy lettuce leaves on a salad serving plate or a serving platter. In a mixing bowl, combine together all the ingredients for the dressing and mix them well. Just before serving the salad, toss the body of the salad in the dressing and arrange it on the bed of lettuce, garnish appropriately and serve the delicious salad chilled.



1 and half cups cleaned Basmati rice, soaked in 4 cups water for 20 minutes
2 tsp oil
1 tsp butter
1 tsp chopped garlic
4-5 pieces lemongrass
1 small chopped onion
2 slit/shred red/ green chillies
salt and pepper to taste
2 and half cups veg stock/ water
1/2 cup coconut milk
2-3 tbsp shredded tender coconut malai
2 tbsp fried cashewnuts and raisins for garnish.
Pre-prep all the ingredients for this recipe.Heat oil and butter in a pan add in the lemon grass, chili, onions and garlic and give it a nice saute for a minute. Add in the drained rice and fry it for 30 seconds, add in the veg stock or water, salt and pepper to taste and allow to boil, cover and simmer until almost cooked. Lastly, add in the thick coconut milk and tender coconut malai and lightly blend it in, cover and cook in dum for 4-6 minutes, garnish and serve hot with your gravies/curries etc.



2 cups thick coconut milk
500 g cleaned, de-veined medium to large sized prawns
2 tsp oil/ ghee
1 tsp butter
1/2 tsp cumin seeds
1 bayleaf
1 inch piece cinnamon stick
To make a paste with the following ingredients
1 cup fried, lightly browned onions
6-8 garlic cloves
1 inch piece ginger
6-8 boiled red chillies
2 medium sized tomatoes
1/2 cup water
Other ingredients to finish with the curry
1/2 tsp turmeric powder
1 tsp coriander powder
salt and crushed black pepper to taste
1/4 tsp garam masala powder
1 cup water
2 tsp lime juice
2 tbsp coriander leaves
Prepare all the ingredients and keep aside. In some cases we also marinate the prawns with salt, turmeric, lime and keep aside for 10 minutes. Heat oil/ ghee and butter in a thick bottomed pan add in the cumin seeds, whole spices and saute for 30 seconds, add in the prepared paste mixture and cook it on a medium flame for 2-3 minutes. Add little water if needed and add in the prawns and all other spices and seasonings and give it a nice mix with the masala. Simmer the prawns for 2-3 minutes, add in the coconut milk and cover and cook for 4-5 minutes, serve hot garnished with coriander, a splash of lime juice, crushed black pepper.



1 cup thick coconut milk
2 tbsp desiccated coconut
2 tsp butter
200 g sponge cake/ chocolate brownie, cut into cubes
2 cup milk
2 tbsp brown sugar
2-3 tbsp condensed milk
3-4 chopped dates
2 tbsp assorted chopped nuts
1/4 tsp cinnamon powder
1 ripe peeled and sliced banana
1/2 cup pineapple cubed
Cherries/ kiwi/ mango etc assorted fruits can be added to the layer of the pudding as well
Prepare all the ingredients for the pudding. In a sauce pan heat up the milk, add in the dates, brown sugar, condensed milk and cinnamon powder and reduce for 10 minutes. Add in the coconut milk, desiccated coconut and bananas, butter and cook for 2-3 minutes. Turn off the flame. In a pudding bowl, arrange the cubes of cake or brownie and fruits of your choice and top it up with the warm coconut milk mixture and allow to set in the fridge for one hour. Serve this pudding with a scoop of ice-cream of your choice and some chocolate sauce and cherries to garnish.


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