Recently everybody has been going totally coconut crazy. This is because of the ongoing research that provides evidence of the great health benefits of cooking, not only with coconuts themselves, but with coconut oil, coconut milk and coconut water. So we’ve gathered our top 10 totally coconuts recipes for you to try out this summer!
2 medium onions, roughly chopped
thumb sized piece of ginger
4 garlic cloves
3 celery sticks, roughly chopped
1 large butternut squash, peeled and roughly chopped
1.4 litres bone broth or water
1 tablespoon tamari (gluten free soy)
sea salt and pepper to taste
50g unsweetened desiccated coconut
150ml boiling water
225g coconut oil
225g caster sugar
200g self-raising flour
25g ground almonds
½ tsp baking powder
Finely grated zest of 3 limes
4 large eggs
For the lime syrup
100g icing sugar
Juice of 3 limes
For the icing
150g icing sugar
Juice of 1 lime
1 tbsp unsweetened desiccated coconut
Place the desiccated coconut in a heatproof bowl and pour over the water. Leave for around an hour or so until the coconut has absorbed most of the water. Meanwhile grease and line a 20cm springform cake tin.
Preheat the oven to 180â„ƒ/gas mark 4. Place the coconut oil, caster sugar, flour, almonds, baking powder, zest and eggs into the bowl of a food processor. Blitz until combined then add the soaked coconut, blitzing briefly to mix.
Pour into the prepared tin and bake for around 40 minutes, or until a skewer comes out clean when inserted into the cake.
To make the syrup, put the icing sugar and lime juice in a small pan and stir over a gentle heat until the sugar has completely dissolved.
As soon as the coconut cake is cooked, prick the surface all over with a skewer then drizzle the syrup over the hot cake. Leave the cake to cool in the tin before removing.
To make the icing, sieve the sugar into a bowl then beat in the lime juice to make a thick but spreadable icing (add a little water if it’s too thick, but make sure it isn’t too runny).
Spread over the top of the cooled cake then scatter the coconut over the icing. Leave for a while to allow the icing to firm up then serve with a nice cup of tea!
2 tbsp black mustard seeds
4-6 tbsp mustard oil or vegetable oil
1 onion, thinly sliced
1 tsp ground turmeric
250ml/9fl oz coconut milk
250g/9oz fresh or frozen coconut flesh, blitzed in a food processor or grated
1 tsp salt
350g/12oz peeled raw prawns
4 fresh green chillies, with seeds, cut lengthways into sixths
handful of chopped coriander, to finish
Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside.
Makes 2 ice cream bars
For the chocolate shell
1½ tbsp Vita Coco Coconut Oil
6 squares dark chocolate
10g desiccated coconut
For the inner coconutty goodness
½ cup coconut milk
2 tbsp Vita Coco Coconut Oil
1 tbsp stevia
½ tsp ground cardamom
Grease your moulds all over with a dab of coconut oil and place in the freezer.
First you want to create the chocolate shell, so melt your 1½ tbsp of coconut oil with your dark chocolate.
Get the mould out of the freezer and coat the holes in a layer of chocolate (using roughly 1/3 of the total mixture) by pouring a couple of spoonfuls inside and rotating. Then just place back in the freezer.
Next you want to make the ice cream, so mix together all of your inner goodness ingredients.
Take your moulds out the freezer, coat in another layer of your chocolate mixture and place back in the freezer for 10 minutes.
Once the second layer is set, spoon your ice cream mixture between the holes. Smooth out the top and place in the freezer for 5 minutes.
Once cold to the touch, pour the rest of your chocolate mixture over the top of each bar and sprinkle some desiccated coconut on top. Pop your sticks in the bottom of the moulds and leave in the freezer for a couple of hours before devouring.
1 tablespoon vegetable oil
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chillies, chopped
1 tablespoon chopped lemongrass
500ml chicken stock
350ml coconut milk
475g peeled and diced pumpkin
1 bunch fresh basil leaves
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chillies and lemon grass until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve garnished with basil leaves.
690g all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 large egg
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
230g flaked coconut, toasted
Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and extracts. Stir into dry ingredients just until moistened. Fold in coconut.
Transfer to a greased 9×5-in. loaf pan. Bake 40-50 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3 tbsp coconut oil or vegetable oil
2 tsp black mustard seeds
2 tbsp chopped fresh curry leaves
1 tsp cumin seeds
2 dried Kashmiri chillies, each broken into 3 or 4 pieces
30g/1oz (or 6cm/2½in) fresh root ginger, finely grated into a paste
½ tsp ground turmeric
1 tsp salt
½ tsp coarsely ground black pepper
250g/9oz hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces
2 carrots, diced
2 fresh green chillies, sliced into thin rounds, with seeds
100g/3½oz fresh or frozen coconut flesh, blended in a food processor or grated
Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds.
Stir in the cabbage and carrots and cook, covered, over a medium heat for 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan.
Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms.
6 cups Chinese sticky or sweet rice (40 ounces)
1 ounce dried shiitake mushrooms (about 10 medium)
2 cups boiling water 1/4 cup plus
1/4 cup plus 2 tablespoons vegetable oil, plus more for greasing
6 shallots, thinly sliced
1/2 pound fresh shiitake mushrooms, stemmed and caps cut into 1/2-inch pieces
Salt and freshly ground pepper
6 scallions, coarsely chopped
3 Chinese sausages (4 ounces), coarsely chopped
One 8-ounce can whole water chestnuts, drained and sliced 1/8 inch thick
One 3 1/2-ounce package vacuum-packed cooked chestnuts, coarsely chopped
3/4 cup Shaoxing cooking wine or dry sherry
1/3 cup soy sauce
2 tablespoons sugar
1/2 cup chopped cilantro, plus sprigs for garnish
Put the rice in a large bowl and cover with 2 inches of water. Let stand overnight.
Drain the rice. Line a large, wide steamer with a damp kitchen towel. Spread the rice on the towel in an even layer. Bring 1 inch of water to a boil in the bottom of the steamer. Add the rice, cover and steam over moderate heat for about 40 minutes, until tender and translucent. Fluff the rice.
Meanwhile, put the dried shiitake in a medium bowl and cover with the boiling water. Let soak until softened, about 20 minutes. Cut off the stems and cut the caps into 1/2-inch pieces. Carefully pour the soaking liquid into a cup, stopping before you reach the grit at the bottom.
Preheat the oven to 375°. In a large, deep skillet, heat 3 tablespoons of the vegetable oil. Add the shallots and cook over moderate heat, stirring, until translucent, about 3 minutes. Add the fresh shiitake, cover and cook, stirring a few times, until softened, about 5 minutes. Add the reconstituted shiitake, season with salt and pepper, cover and cook for 2 minutes. Scrape the mushrooms into a medium bowl.
Add the remaining 3 tablespoons of oil to the skillet. When the oil is hot, add the scallions and sausage and cook over moderately high heat, stirring, until the sausage is heated through, about 2 minutes. Add the water chestnuts and cooked chestnuts and stir to heat through, about 1 minute; season with salt and pepper. Add the mushrooms, 1 cup of the shiitake soaking liquid, the Shaoxing, soy sauce and sugar and bring to a boil. Add the steamed rice and stir to incorporate all of the ingredients. Stir in the chopped cilantro and season with salt and pepper.
Oil a large, shallow baking dish. Pack the rice into the dish and cover with foil. Put the dish in a large roasting pan. Pour enough water onto the pan to reach halfway up the side of the dish. Cover the pan with foil and bake for 1 hour, until the rice is heated through. Garnish with the cilantro sprigs and serve.
1 cup plain coconut water
1/2 cup sugar
1 small mango, peeled and diced
1 cup fat-free Greek yogurt
1 cup light coconut milk
1 tablespoon fresh lemon juice
2 tablespoons shredded unsweetened coconut
In a small saucepan, combine the coconut water and sugar and bring to a boil. Cook until reduced to 3/4 cup, about 6 minutes. Let the sugar syrup cool.
In a blender or food processor, puree the diced mango with 2 tablespoons of the sugar syrup. Transfer 1/4 cup of the puree to a bowl and whisk in the Greek yogurt, coconut milk, lemon juice and the remaining sugar syrup. Pour the mixture into a glass baking dish and freeze for 1 hour, until frozen around the edges. Whisk the mixture to break up the clumps and return to the freezer. Freeze for about 2 hours longer, whisking frequently, until the mixture is nearly frozen. Spread the remaining mango puree on top and, using a butter knife, swirl it into the yogurt. Freeze until nearly solid.
Meanwhile, in a small skillet, toast the shredded coconut over moderate heat, stirring constantly, until it’s golden, about 3 minutes. Transfer the coconut to a plate and let it cool. To serve, scoop the frozen yogurt into bowls and top with the toasted coconut. Alternatively, in a tall glass, layer the coconut between small scoops of the frozen yogurt, like a parfait.
1-2/3 cups graham cracker crumbs
1/2 cup butter, melted
2-2/3 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1 cup seedless raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
1/4 cup white baking chips
In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.
Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.