Coconut Recipes

Coconut Recipes

 

There is a virtually endless array of uses of coconut, which has been called the “Tree of Life.” Coconut oil, for one, is used not only as a skin and hair care aid, but also as a wonderful cooking oil. This healthful oil, though, was long vilified and challenged by vegetable oil manufacturers before making a huge comeback to prove its beneficial properties.

Recipes infused with coconut – whether coconut oil, milk, meat, or powder form – are not ones to be missed. Serve them to the whole family, and you’ve got a whole feast going! Here are some of them.

 

Broiled Tilapia with Thai Coconut – Curry Sauce

Contributed by GaylaJ on Food.com

Prep time: 30 minutes

Serves 4

Ingredients:

  • 1 teaspoon dark sesame oil, divided
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped green onion
  • 1 teaspoon curry powder
  • 2 teaspoons red curry paste
  • 1/2 teaspoon ground cumin
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt, divided
  • 1 (14-ounce) can light coconut milk
  • 2 tablespoons chopped fresh cilantro
  • 4 (6-ounce) tilapia fillets
  • 3 cups hot cooked basmati rice
  • 1 lime (cut in 4 wedges)

Procedure:

  1. Preheat broiler.
  2. Heat ½ teaspoon oil in a large skillet over medium heat.
  3. Add ginger and garlic. Cook 1 minute.
  4. Add peppers and onions. Cook 1 minute.
  5. Stir in curry powder, curry paste, and cumin. Cook 1 minute.
  6. Add soy sauce, sugar, ¼ teaspoon salt, and coconut milk. Bring to a simmer, but do not boil.
  7. Remove from heat and stir in cilantro.
  8. Brush fish with remaining ½ teaspoon oil and ¼ teaspoon salt. Place on a baking sheet coated with cooking spray.
  9. Broil 7 minutes or until fish flakes easily when tested with a fork.
  10. Serve fish with sauce and lime wedges.

 

 

Baked Coconut Shrimp

Contributed by chia on Food.com

Prep time: 27 minutes

Serves 4 to 6

Ingredients:

  • 2 egg whites
  • 1 ½ cups panko or 1 ½ cups breadcrumbs
  • ½ teaspoon cumin
  • ¾ cup flaked coconut
  • 1 garlic clove, minced
  • Pepper
  • 24 large shrimp, peeled, deveined, and butterflied

Procedure:

  1. Preheat oven to 500 degrees F.
  2. Spray a baking sheet with olive oil spray.
  3. Beat egg whites in bowl.
  4. In a small plastic bag, mix panko, cumin, coconut, garlic, and pepper.
  5. Dip shrimp in egg whites, and then shake in plastic bag to coat.
  6. Lay shrimp on baking sheet and bake about 6 minutes per side until golden brown.

 

 

Chicken Curry with Coconut Milk

Contributed by quixoposto on Food.com

Prep time: 30 minutes

Serves 4

Ingredients:

  • 1 tablespoon cooking oil
  • 2 large onions, sliced
  • Salt
  • Fresh ground pepper
  • 2 teaspoons curry powder
  • Unsweetened coconut milk
  • 1 pound boneless skinless chicken breast
  • 1 cup diced canned tomato
  • 1 cup frozen peas
  • 1 cup sliced carrots

Procedure:

  1. Steam carrots until tender.
  2. Cut chicken into 1-inch pieces.
  3. Pour oil into large skillet. Turn heat to medium high.
  4. Add onions, pinch of salt, and pepper. Reduce heat to medium and cook, stirring occasionally until onions are very soft and almost falling apart (15 minutes or more).
  5. Raise heat again and brown them a bit, stirring in curry and cooking for another minute or so.
  6. Reduce heat to medium, and then add coconut milk and cook. Stir occasionally until it thickens, about 2 minutes.
  7. Add chicken and stir. Cook until done, for at least 3 to 6 minutes.
  8. Add tomato, peas, and carrots. Cook until vegetables are heated through. Taste and adjust seasoning.

*You may substitute chicken with shrimp or scallops.

 

 

 

Miranda Furlong is a food and drink blogger who has a strong preference for coconut oil as her all-around cooking and beauty aid.

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