Discover creative ways to use this versatile ingredient in your meals
Coconut, in addition to being healthy, is one of the most versatile and appreciated ingredients in world cuisine, offering a tropical flavor that pairs well with both sweet and savory dishes. Its slightly sweet flavor allows for surprising creations, transforming common dishes into unforgettable gastronomic experiences. So, take a look at 5 surprising coconut recipes to add a special touch to your dinner!
Coconut Spiced Rice
Ingredients
- 2 cups of tea rice (washed and drained)
- 1 fresh coconut cut into thin flakes
- 500 ml coconut milk
- 3 cloves
- 250 g cashews
- 1/2 cup raisins
- Salt and ground black pepper to taste
Preparation method
In a medium saucepan, add the rice, coconut milk, black pepper, and salt. Cook until the rice is cooked. Then turn off the heat, add the cloves, and let sit for about 15 minutes with the pan covered to finish cooking and absorb the flavors.
After the resting time, add the coconut flakes, cashews and raisins to the rice. Mix gently to incorporate all the ingredients. Serve immediately.
Grilled salmon with coconut crust and herbs
Ingredients
- 4 fillets of salmon
- 1/2 cup freshly grated coconut
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- Salt and ground black pepper to taste
- Lemon zest to taste to finish
Preparation method
In a bowl, season the salmon fillets with salt, black pepper and olive oil. In another bowl, mix the grated coconut with the chopped herbs. Then pour the coconut mixture over the salmon fillets and grill them in a non-stick pan for 4 minutes per side over medium heat, until the salmon is cooked and the crust is golden. Then finish with the lemon zest.
Tip: serve with green salad or vegetables.
Green Shrimp Curry with Coconut Milk
Ingredients
- 500 g of Cameroon clean
- 2 tablespoons green curry paste
- 400 ml coconut milk
- 1/2 cup vegetable broth
- 1/2 cup sugar snap peas, chopped
- 1 carrot cut into thin strips
- 1 finger of bell pepper cut into thin strips
- 2 bay leaves
- 1 tablespoon sunflower or canola oil
- 1 tablespoon soy sauce (shoyu)
- 1 teaspoon brown sugar
- Fresh basil leaves for garnish
Preparation method
Heat the oil in a large skillet over medium heat. Then add the shrimp and sauté quickly until pink and lightly browned. Remove the shrimp from the skillet and set aside. In the same skillet, add the green curry paste and sauté, stirring, for 1 minute until fragrant. Add the coconut milk and vegetable stock. Stir until the curry paste is well incorporated into the liquid. Add the bay leaves, soy sauce and brown sugar. Stir well and cook over low heat for 3 minutes.
Add the snap peas, carrot strips and chilli. Cook until the vegetables are tender but still crisp. Return the prawns to the pan and mix with the curry sauce and vegetables. Cook for another 3 minutes to allow the flavours to meld. Transfer the curry to a bowl and garnish with fresh basil leaves. Serve.
Chicken in coconut milk sauce
Ingredients
- 4 breast fillets chicken
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 chopped onion
- 1 cup fresh spinach
- 1/2 cup sun-dried tomatoes (chopped)
- 1 cup coconut milk
- 1/2 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- Fresh basil leaves for garnish
Preparation method
Season the chicken fillets with salt, black pepper and oregano in a bowl. Then, in a large skillet, heat the olive oil over medium heat. Add the chicken fillets and sear for 5 minutes on each side. Remove the chicken and set aside. In the same skillet, add the minced garlic and onion. Sear until golden brown, add the spinach and cook for 2 minutes until wilted. Add the chopped sun-dried tomatoes and stir well to incorporate the flavors.
Pour the coconut milk and vegetable stock into the pan with the spinach and sun-dried tomatoes. Stir and cook over low heat until the sauce thickens slightly. Return the chicken fillets to the pan, covering them with the sauce. Cook until the chicken is cooked through and the sauce has a creamy consistency. Transfer the chicken and sauce to a serving platter and garnish with fresh basil leaves. Serve.
Coconut risotto with shrimp and leek
Ingredients
- 1 cup of arborio rice tea
- 200 g of cleaned medium shrimps
- 1 cup coconut milk
- 1/2 glass of dry white wine
- 2 tablespoons olive oil
- 1 chopped leek
- 1 small onion, chopped
- 3 cups of tea broth vegetables Heat
- Salt, grated parmesan and ground black pepper to taste
- To finish, fresh coconut flakes
Preparation method
Heat the oil in a pan and sauté the leek and onion over low heat until soft. Add the arborio rice and sauté for 2 minutes, increasing to medium heat. Add the white wine and stir until evaporated. Gradually add the vegetable stock, stirring constantly, until the rice is smooth. al dente.
In a separate pan, brown the shrimp with salt and pepper until they turn pink. When the risotto is almost ready, add the coconut milk and mix well. Finish with shrimp and grated parmesan. Serve with fresh coconut flakes.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
