7 Easy Coconut Recipes: From Asian to Western Cuisines 2022

The coconut is one of the most versatile plants on earth. It has been cultivated in the tropics for over 3000 years. It is used to make soap, textiles, medicine, even building materials, and that’s not to mention the plant’s many culinary uses.

The nut is used to make oil which can be used for frying, sautéing and other cooking methods. The white, fleshy coconut meat has a pleasant, sweetly nutty flavor. It is delicious fresh and raw, but you can find it, usually dried and sweetened, in the baking aisle of most grocery stores. Coconut milk and coconut cream are made from the liquid extracted from grated coconut meat. Coconut milk and cream are used to make curries, soups, sauces and desserts. Coconut water, the clear liquid inside of the coconut, has long been a popular drink in the tropics and is now available in most American grocery stores.  

Select coconuts that are heavy for their size with liquid inside that splashes around. Coconuts may be found on the market all year, but October, November, and December are the peak months. Avoid coconuts without liquid, and ones with moldy, leaky or wet eyes. To drain the water out, puncture two of the eyes and pour it into a bowl.

Coconuts have recently been found to contain healthy fats that elevate your “good cholesterol” and are excellent for your immune system. So enjoy them as often as you can!

Source: www.wikipedia.org, www.health-care-clinic.org 

Image by Robert Wetzlmayr available under GNU Free Documentation License, Version 1.2

Broiled Tilapia With Thai Coconut- Curry Sauce

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 agave syrup

1/2 teaspoon salt, divided

1 (14 ounce) can light coconut milk  (I used regular)

2 tablespoons chopped fresh cilantro

4 (6 ounce) tilapia fillets

3 cups hot cooked basmati rice

1 lime  (cut in 4 wedges)

Prep Time: 30 mins

Cook Time: 0 mins

Total Time: 30 mins

Directions:

1. Preheat broiler.

2. Heat 1/2 teaspoon oil in a large nonstick 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, agave syrup, 1/4 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 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).

9. Broil 7 minutes or until fish flakes easily when tested with a fork.

10. Serve fish with sauce, rice, and lime wedges.

Servings: 4

Curry Chicken with Coconut and Peanuts

Ingredients:

2 lbs boneless skinless chicken

1 large onion

3 cloves garlic

2 tablespoons peanut oil

1 beef double bouillon cubes  (Knorr)

3 tablespoons curry powder

1 tablespoon minced ginger

3 tablespoons peanut butter

1 tablespoon chopped cilantro

1 glass white wine

2 cups water

salt

white pepper

7 ounces cans coconut milk

cornstarch, and water to thicken  (I use 1/4 cup water and 3 tablespoons cornstarch, about)

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Directions:

1. Cut chicken into cubes, and sprinkle with salt and pepper.

2. Slice onion in julienne, and mash garlic.

3. In a large wok, (or dutch oven if necessary), heat oil to just below smoking.

4. Add garlic and stirfry til golden, and quickly add onions, and stir.

5. When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit–liquid from chicken should all be evaporated.

6. Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.

7. Stir to coat well, and until peanut butter has melted.

8. Add water, and simmer about 15 minutes, or until flavors have blended well.

9. Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.

10. Serve over steamed rice, with chopped cilantro and peanuts to garnish.

11. I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.

Servings: 6

Thai Coconut Rice

Ingredients:

1 cup uncooked basmati rice or 1 cup jasmine rice or 1 cup long grain rice

1 (14 ounce) can coconut milk

1/4 cup water

1/2 teaspoon salt

1/2 teaspoon agave syrup

1/2 teaspoon crushed red pepper flakes

1/8 teaspoon turmeric

1 teaspoon finely chopped fresh ginger

finely chopped crystallized ginger  (optional)

sliced almonds  (optional)

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Directions:

1. Combine all ingredients in a saucepan, except the crystalized ginger and sliced almonds.

2. Stir well to combine.

3. Cook over medium high heat, stirring until mixture comes to a low boil.

4. Immediately reduce heat to low.

5. Cover and cook for about 18 minutes.

6. Fluff with a fork.

7. The cover, and let sit for 5 more minutes.

8. Garnish the finished rice with the candied ginger and the sliced almonds.

Servings: 4

Oven-Baked Coconut Shrimp (Low-Fat)

Ingredients:

26 large uncooked shrimp  (peeled, deveined and leave tails intact)

1/3 cup cornstarch

1 teaspoon salt

1/2 teaspoon ground red pepper  (can use more)

3 large egg whites

1 1/2 cups sweetened flaked coconut

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Directions:

1. Set oven to 375 degrees F.

2. Rinse the shrimp under cold water and pat dry with paper towels.

3. In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.

4. Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).

5. Place the coconut in a shallow dish.

6. Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.

7. Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.

8. Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).

9. Lightly spray the shrimp with cooking spray.

10. Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.

Servings: 26

Crispy Coconut Chicken Fingers

Ingredients:
1 cup coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
1 egg, lightly beaten
1/3 cup melted butter

Sauce
1 cup apricot preserves
2 tablespoons Dijon mustard

Prep Time: 20 mins
Total Time: 45 mins  

Directions:
1. Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
2. Dip chicken strips into egg, then coat with coconut mixture.
3. Place in shallow baking pan and drizzle with melted butter.
4. Bake at 400° for 25 minutes or until brown and cooked through, turning once.
5. Make sauce by combining apricot preserves and dijon mustard.

The Best Thai Coconut Soup

Ingredients:

1 tablespoon vegetable oil

2 tablespoons grated fresh ginger

1 stalk lemon grass, minced

2 teaspoons red curry paste

4 cups chicken broth

3 tablespoons fish sauce

1 tablespoon agave syrup

3 (13.5 ounce) cans coconut milk

1/2 pound fresh shiitake mushrooms, sliced

1 pound medium shrimp – peeled and deveined

2 tablespoons fresh lime juice

salt to taste

1/4 cup chopped fresh cilantro

Prep Time: 35 mins

Cook Time: 30 mins

Total Time: 1 hr 5 mins

Diections:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and agave syrup; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Servings: 8

Coconut Ambrosia Salad

Ingredients:

1 (11 ounce) can mandarin oranges, drained

1 (8 ounce) can crushed pineapple, drained

3 1/2 cups frozen whipped topping, thawed

2 cups shredded coconut

2 cups miniature marshmallows

1/2 cup milk

1 cup maraschino cherries

Prep Time: 10 mins

Cook Time: 1 hr

Total Time: 1 hr 10 mins

Directions:

1. In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.

2. Mix together well and chill 1 hour before serving. Garnish with cherries.

Servings: 12