3 incredible recipes with coconut milk

Find out how to prepare dishes with this symbolic ingredient of Brazilian cuisine

Versatile and aromatic, coconut milk adds personality and an unmistakable flavor to recipes. Symbol of Brazilian cuisine, it adds creaminess and a tropical touch that enriches every creation. With its suggestive presence, it transforms common preparations into combinations rich in identity and regional charm.

Next, check out 3 incredible coconut milk recipes from Chef Mariele Horbach, of Grupo Hungry!

Arapaima rice and seafood cooked in plantain moqueca broth

A fragrant and tasty rice with a Brazilian touch of plantain. The fish flakes mix with the aroma of coconut milk and palm oil, without leaving the rice too moist, but with a surprising and irresistible flavor for fish lovers.

Ingredients

Rice

• 500 g parboiled rice
• 300 g of piraruçu
• 2 chopped onions
• 4 tomatoes without seeds and cut into pieces
• 4 crushed garlic cloves
• 400 ml of prawn broth
• 500 g of squid rings
• 500 g of cleaned pink prawns
• 500 g of cleaned mussels
• Olive oil, green chili pepper, salt and ground black pepper to taste

Plantain moqueca broth

• 100 g of tilapia cut into cubes
• 4 cleaned prawns, cut into cubes
• 100 ml of shrimp or fish broth
• 1/2 onion chopped
• 2 chopped Italian tomatoes
• 2 cloves garlic, minced
• 1/2 chopped chilli pepper
• 1/2 yellow pepper chopped
• 20 ml of palm oil
• 50ml coconut milk
• 2 plane trees very mature
• Coriander, salt and ground black pepper to taste

Preparation method

Plantain moqueca broth

Heat the palm oil in a pan over medium heat and sauté the onion, garlic, chilli and chilli. Add the fish or prawn broth and cook for 10 minutes over low heat. Add the coconut milk, coriander and plantains, leaving to cook for 5 minutes. Then blend until a uniform broth is formed. Book.

Rice

In a pan, heat the olive oil over medium heat and sear the prawns for 4 minutes and set aside. In the same pan, brown the garlic and onion. Add the squid, mussels and pirarucu, without mixing too much. Add the rice, mix the ingredients well. Add the tomato and part of the moqueca broth, reserving the rest. When the rice is half cooked, add the prawns and stir. Finish with the green scent and cover the pan for 5 minutes. Serve then.

Pineapple shrimp stew with coconut rice and crispy cabbage

A tropical and sophisticated dish: delicately braised shrimp and chayote, served inside a pineapple, accompanied by creamy coconut rice and crunchy cabbage. An explosion of flavors and textures.

Ingredients

Shrimp stew

• 4 chayotes cut into cubes
• 700 g of shrimp peeled and clean
• 4 tomatoes, skinned, seeded and cut into cubes
• 4 cloves garlic, minced
• 2 small onions chopped
• 100 g fresh aromatic herbs (coriander, chives, parsley)
• Juice of 1 lemon
• 50 ml of olive oil
• 2 finger peppers, seeded and cut into slices
• Salt and ground black pepper to taste
• 1 pineapple
• Water for cooking

coconut rice

• 1 tablespoon of oil
• 1 medium onion chopped
• 1 cup rice tea
• 100ml coconut milk
• 600 ml of water
• 200g grated coconut
• Salt to taste

Crispy cabbage

• 1 large bunch of kale
• Salt and ground black pepper to taste
• 1/2 glass of oil (for frying)

Preparation method

Shrimp stew

In a bowl, season the prawns with salt, lemon and black pepper. Grill the prawns for 2 minutes in a pan over medium heat and set aside. In a pan, heat the olive oil over medium heat and brown the onion and garlic, add the tomato, aromatic herbs and chilli, leaving to boil for 5-6 minutes. Add the shrimp and chayotes, adding 1/4 cup water, and cook until the shrimp are cooked through. al dente. Cut the pineapple in half lengthwise, remove the pulp and add part of it to the stew, then place the rest inside the pineapple. Top with parsley or cilantro. Book.

coconut rice

In a pan, heat the oil over medium heat and brown the onion and rice. Add the water and salt. Then add the coconut milk and finish with the grated coconut. Book.

Crispy cabbage

Wash, dry and cut the cabbage into thin strips, season and prepare three ways: air fryer (180°C, 8 minutes), frying (until golden brown) or oven (180°C, 10 minutes). Assemble a layer of crispy cabbage on the plate, add the coconut rice and serve with the shrimp and pineapple stew.

White fish moqueca with creamy coconut rice

A classic of Brazilian cuisine, prepared with white fish, peppers, tomatoes and coconut milk, accompanied by creamy rice which enhances the softness and aroma of the coconut. A comforting dish full of flavor.

Ingredients

White fish stew

• 4 tablespoons of olive oil
• 1kg of white fish
• 500 g of chopped cherry tomatoes
• 1 green pepper chopped
• 1 red chilli chopped
• 500ml coconut milk
• 1 bunch of chopped coriander
• 1 onion chopped
• 2 cloves garlic, minced
• Salt and ground black pepper to taste

Creamy coconut rice

• 400 g of white rice
• 60 ml of oil
• 500 ml of water
• 300ml coconut milk
• 2 chopped onions
• Coconut flakes to decorate

Preparation method

White fish stew

In a bowl, season the fish with salt and black pepper and set aside. In a pan, heat the olive oil over medium heat, add the onion and garlic and sauté for 3 minutes. Add the tomato and peppers, leaving to cook for another 5 minutes. Add the coconut milk and fish and boil over low heat for 15 minutes, or until the fish is cooked. Finally combine all the ingredients and season with salt and black pepper. Book.

Creamy coconut rice

In a pan, heat the oil over medium heat and brown the onion. Add the rice and mix well. Add the salt, water and coconut milk and cook for 18 minutes. Serve with moqueca and decorate with coconut flakes.

By Gabriela Andrade

Source: Terra

Ben

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.