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
- 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)
- Preheat broiler.
- Heat ½ teaspoon oil in a large skillet over medium heat.
- Add ginger and garlic. Cook 1 minute.
- Add peppers and onions. Cook 1 minute.
- Stir in curry powder, curry paste, and cumin. Cook 1 minute.
- Add soy sauce, sugar, ¼ teaspoon salt, and coconut milk. Bring to a simmer, but do not boil.
- Remove from heat and stir in cilantro.
- Brush fish with remaining ½ teaspoon oil and ¼ teaspoon salt. Place on a baking sheet coated with cooking spray.
- Broil 7 minutes or until fish flakes easily when tested with a fork.
- Serve fish with sauce and lime wedges.
Baked Coconut Shrimp
Contributed by chia on Food.com
Prep time: 27 minutes
Serves 4 to 6
- 2 egg whites
- 1 ½ cups panko or 1 ½ cups breadcrumbs
- ½ teaspoon cumin
- ¾ cup flaked coconut
- 1 garlic clove, minced
- 24 large shrimp, peeled, deveined, and butterflied
- Preheat oven to 500 degrees F.
- Spray a baking sheet with olive oil spray.
- Beat egg whites in bowl.
- In a small plastic bag, mix panko, cumin, coconut, garlic, and pepper.
- Dip shrimp in egg whites, and then shake in plastic bag to coat.
- 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
- 1 tablespoon cooking oil
- 2 large onions, sliced
- 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
- Steam carrots until tender.
- Cut chicken into 1-inch pieces.
- Pour oil into large skillet. Turn heat to medium high.
- 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).
- Raise heat again and brown them a bit, stirring in curry and cooking for another minute or so.
- Reduce heat to medium, and then add coconut milk and cook. Stir occasionally until it thickens, about 2 minutes.
- Add chicken and stir. Cook until done, for at least 3 to 6 minutes.
- 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.