Exciting New Recipes To Try Out With Coconut Water | My Baba

Malaysian Curry Chicken

Ingredients:

  • 500-600 g of Chicken Breast (cut into chunks)
  • Meat Curry Powder
  • 3 dried Red Chillies
  • a pinch of Salt
  • 4 tbsp Vegetable Oil
  • 1 tbsp chopped Garlic
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Fish Sauce
  • 1 tbp Sambal Olek
  • 1 tsp Sugar
  • 1tsp ground White Pepper
  • 1 cup of toasted Desiccated Coconut
  • 1 cup of Coconut Water*
  • 1 Kaffir Lime Leaf (shredded finely)
  • Sliced Red Chillies (for garnishing)

Method:

  • Coat the chicken pieces in the curry powder and salt and set aside.
  • In a hot wok (or frying pan), heat up 4 tablespoons of vegetable oil. Once the oil is hot enough, brown the chicken in the wok on all sides. Take out and set aside.
  • Using the same oil, toss in the chopped garlic, dried red chillies and sambal olek. Once the aroma starts wafting up, gently pour some coconut water into the wok letting it simmer gently.
  • Add in the Worcestershire sauce, fish sauce, sugar and ground white pepper and let simmer.
  • Turn the heat back up on high and toss the browned chicken back into the simmer sauce and give it a good mix.
  • Add in half a cup of the toasted coconut making sure to mix all ingredients in the wok as to coat everything.
  • As the sauce thickens up, add in the remaining coconut water and let it simmer gently.
  • Once the sauce thickens up again, turn off the heat and plate up.
  • Garnish with the remaining toasted coconut, shredded kaffir lime leaf and sliced red chillies.

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Thai Green Curry Mango Chickpea Dip 

Ingredients:

  • 15 ozs chickpeas
  • 2 tbsps thai green curry paste
  • 3 tbsps mango chutney (Organic)
  • 1/2 cup coconut water (organic, with mango flavor)
  • 4 cloves garlic
  • salt
  • pepper

Method:

  • Combine all ingredients in the bowl of a blender or a food processor, season with salt and pepper, and process until smooth.

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Glowing Coconut Carrot Smoothie

Ingredients:

  • 1 cup coconut water, chilled
  • 1 cup fresh or frozen organic strawberries
  • 1 cup organic baby carrots
  • 1 cup fresh or frozen mango chunks
  • 1 navel orange, peeled

Method:

  • Puree ingredients in a blender until smooth.
  • Note: can add some ice to make it cold if using fresh strawberries

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Tender Coconut Pudding

Ingredients:

  • 1 tin sweetened condensed milk = 400gms
  • Sugar- 1/4 cup scant (not more than 6 tsps if you prefer less sweet)
  • China grass / agar agar- 10 gms
  • Thick (non fat preferable) milk -2 tins; measured in the condensed milk tin.
  • Tender coconut water- 1 tin
  • Tender coconut meat – 1/2 cup

Method:

  • Cut china grass into one inch long strips. Rinse and soak in hot tender coconut water for 1- 2 hours.
  • Let the coconut you scrape out be tender and transparent rather than the opaque whitish matured ones.
  • Boil milk, condensed milk and sugar together.
  • Once it boils, simmer just for a few seconds giving a stir in between.
  • Heat tender coconut water in which the china grass had been soaked and melt it bringing the coconut water to gentle boil.
  • Too much of boiling destroys the natural texture and flavour of the coconut water. It is tough to melt down the grass strands completely. A few might remain at the bottom and you may strain and grind it in a mixie before combining with the milk mixture.
  • When you mix the china grass solution and the milk mixture, let them both be of the same temperature; either warm or luke warm.
  • After you mix it all together pour in a flat squarish  shallow glass container and not like what I did coz it will be difficult to un-mould and slice into serving sizes.
  • Freeze for 5 minutes and then place it on the normal refrigerator compartment to chill for about 30-45 minutes until it is set. Do not over freeze or chill as it hardens the pudding.
  • topple the bowl gently and pour out the pudding and serve.

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Skewered Fish and Lime Kebabs

Ingredients:

  • 25g (1 oz) Bertolli Light spread
  • ½ onion, finely chopped
  • 2.5cm (1 inch) root ginger, grated
  • 1 garlic clove, crushed
  • 55g (2 oz) creamed coconut, grated
  • 2 limes, Finely grated rind and juice squeezed
  • ½ teaspoon hot chilli sauce
  • 450g (1 lb) firm white fish, such as cod
  • 1 red or yellow pepper, seeds removed and cut into large chunks

Method:

  • Heat the Bertolli Light spread in a saucepan, add the onion, root ginger and garlic and cook, stirring occasionally, until soft.
  • Add the coconut, lime rind and juice, chilli sauce and 175ml (6 fl oz) water. Heat gently for 10 minutes, stirring continuously, until the coconut has dissolved. Cool.
  • Thread the fish and peppers on to greased skewers and brush with the coconut mixture. Cook under a preheated grill, brushing with the mixture and turning frequently, until golden brown and cooked through.

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Vegan Roasted Vegetable Salad with Avocado Dressing

Ingredients:

  • roasted vegetables
  • 2 small potatoes (cubed)
  • 1 sweet potatoes (medium, cubed)
  • 1 red bell pepper (chopped)
  • 1 cup brussels sprouts (Baby, halved)
  • 3 tbsps olive oil
  • 1 tbsp dried oregano
  • salt (Generous amounts of, /Black Pepper)
  • greens
  • 1 bag mixed salad greens
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1/4 cup pinenuts
  • salt (/Pepper)
  • avocado dressing
  • 1/2 avocado
  • 3 tbsps olive oil
  • 2 tsps rice vinegar
  • 1 clove garlic
  • 5 tbsps coconut water
  • salt (/Pepper, to taste)

Method:

  • Preheat oven to 180 degrees Celcius. Steam your Potato and Sweet Potato Cubes until almost fork tender.
  • Once steamed, drain potatoes and place into a large mixing bowl.
  • Add chopped Red Bell Pepper and halved Baby Brussels Sprouts to the bowl, along with Olive Oil, Dried Oregano and Salt/Pepper. Toss to combine.
  • Place vegetables on a lined baking sheet and roast in oven for 20-25 minutes or until caramelized and tender.
  • Whilst veggies are roasting, combine Salad Greens with Red Wine Vinegar, Olive Oil, Pine Nuts, Salt and Pepper in a salad bowl. Toss to combine. Set aside.
  • To make dressing, combine Avocado, Olive Oil, Rice Vinegar, Garlic, Coconut Water, Salt and Pepper in a blender and blend till smooth. You want the dressing to be thick and not too watery or runny. If it is too thick, add a little more Coconut Water and blend.
  • Once the Roasted Vegetables are cooked, combine with Mixed Greens and drizzle with Avocado Dressing.
  • Enjoy!

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Roast Okra And Fish Curry With Garlic Kale

Ingredients:

  • 1 tsp vegetable oil
  • 8 large okra pieces divided into half
  • Salt
  • For the Curry
  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 2 tsp minced ginger
  • 1 tsp garlic flavour pot
  • 1-2 tsp curry flavour pot
  • 350ml (1½ cup) coconut water
  • 2 medium whole mackerel descaled, inside cleaned and cut into large chunks
  • For the garlic fried kale:
  • 2 tsp olive oil
  • 1 tsp garlic flavour pot
  • 2 large handful of chopped kale
  • Salt

Method:

  • Roast the Okra:
  • Preheat oven to fan 180C / 200C / 400F / gas 6.
  • Mix all the ingredients together making sure the okra is well coated.
  • Add the okra to a baking tray making sure the pieces are not touching each other.
  • Bake for 20 mins (turn them once during baking).
  • Cook the curry:
  • Heat the oil in a pot and the onion and soften for 5 mins.
  • Then add in the ginger, garlic and curry paste and stir for 30 seconds until fragrant.
  • Add the coconut water, bring to the boil and reduce to a simmer.
  • Add in the mackerel chunks and simmer until they are cooked through max 10 mins
  • Then add in the okra, adjust seasoning and remove the curry from the heat.
  • For the kale:
  • Heat the oil in a frying pan and add in the garlic paste and stir for 10 sec.
  • Then add in the kale and some salt and stir fry for about 3 mins still kale softens but still has some bite.
  • Serve the fish curry, along with some rice and the garlic kale on the side.

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