4 Recipes Of Coconut Water: Drinking And Dessert For Sweet Tooth 2021


Coconut water is the clear liquid inside young coconuts. The water is one of the nature’s most refreshing drinks consumed worldwide for its nutritious and health benefiting properties. In the tropics, especially in Southeast Asia, Pacific Islands, Africa, and the Caribbean, coconut water has long been a popular drink.

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✅ Best Coconut Water For Drinking

Wow – it’s the most refreshing drink I’ve ever had. With 700mg of potassium and additional electrolytes, you won’t find a better sports drink. It doesn’t have that sour aftertaste that literally every other coconut water drink I’ve had does. The bits of real coconut in this version are delicious and make me feel like I’m in Kauai again. 

Coconut water has many health benefits.  It helps prevent dehydration, reduces risk of hypertension and stroke, resolves kidney stones, and provides antioxidant protection against aging and cancer. Coconut water is low in calories and has no fat and a lot less sugar than most juices.

In recent years, coconut water has been marketed as a natural energy or sports drink due to its high potassium and mineral content. The juice is packed with simple sugar, electrolytes, and minerals to replenish hydration levels in the body.

Fresh tender coconuts are readily available in the markets in tropical countries all around the year. However, in the semitropical and cold regions they have to be imported. These days, however, shelled tender coconuts are made available in USA and Canada imported from Thailand and Malaysia. October, November, and December are the peak months.

Coconut water is also available canned, or bottled, sometimes with coconut pulp or coconut jelly included.

Source: www.wikipedia.org

Mango Lassi With Coconut Water

Ingredients:
1 whole mango
300 ml coconut water
30 ml greek strained yogurt (2% or higher)
30 ml cream of coconut

Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins

Directions:
1. Slice and peel mango and toss in a blender.
2. Add in coconut water.
3. Add the yogurt and the coconut cream.
4. Blend until smooth, about 20 seconds.
5. Serve in a tall glass or in the empty coconut with a straw.

Servings: 2

Caribbean Spice Islands Marinated Chicken by Clean Eating

Ingredients:
MARINADE
3/4 cup 100% coconut water (such as O.N.E. or Zico)
1/2 cup 100% fresh orange juice
3 garlic cloves, minced
2 tablespoons fresh thyme, chopped
1 tablespoon fresh ginger, chopped
1 lime, zested and juiced
1 1/2 teaspoons allspice
1 hot pepper, minced (optional) or 3 dashes hot pepper sauce (optional)

CHICKEN
4 boneless skinless chicken breasts (4-6 oz. each breast)
1/2 teaspoon olive oil
sea salt, to taste
fresh ground black pepper, to taste
2 cups fresh tropical fruit or 2 cups pineapple or 2 cups mangoes or 2 cups papayas, diced
   
Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins

Directions:
1. In a bowl, whisk all marinade ingredients together. Reserve 1/4 cup marinade and place into a small resealable plastic bag or container and freeze.
2. Place chicken in a large resealable plastic bag, pouring in remaining 3/4 cup marinade. Press out excess air while sealing bag tightly, then store flat in freezer. (Marinated chicken may be frozen for 3-4 months.).
3. Remove bags of marinated chicken and reserved marinade from freezer, placing them on a tray (to catch any liquid that may drain off while defrosting).
4. Leave tray in fridge, allowing chicken and marinade to defrost overnight or for about 24 hours. (Raw, marinated chciken may be kept refrigerated for an additional 24 hours after it has completely defrosted.)
5. Once chicken has completely defrosted, preheat oven to 400 degrees Fahrenheit.
6. Heat a saute pan over high heat. Add oil to coat bottom of pan. When oil is hot but not yet smoking, place chicken in pan, discarding remainder of marinade from the bag.
7. Sear chicken for 2-3 minutes and flip breasts.
8. Season cooked side with salt and black pepper, while searing bottom for an additional 2-3 minutes.
9. Remove chicken from pan, place on a parchment-lined baking sheet and put in oven. Roast for 10-12 minutes, or until chicken is fully cooked throughout (no longer pink in the middle — internal temperature of 165 degrees Fahrenheit).
10. While chicken bakes, add thawed 1/4 cup reserved marinade to tropical fruit in a medium bowl and mix. Cover and refrigerate until chicken is ready.
11. Serve chicken (4 oz.) with a dollop of fruit mixture (1/2 cup fruit).

Servings: 4

Mango Shake (Raw Food)

Ingredients:
3 cups fresh mango, ripe, diced
2 cups coconut water (from a real live coconut!)
3 tablespoons agave nectar
2 teaspoons vanilla extract
1/4 teaspoon lime juice
1 pinch sea salt

Prep Time: 2 mins
Cook Time: 0 mins
Total Time: 2 mins

Directions:
1. Combine all ingredients in a blender & puree until smooth.
2. Serve & ENJOY!

Servings: 2

Raw Alfredo Zucchini With Peas & Peppers

Ingredients:
3/4 cup coconut water
2 tablespoons lemon juice
1 garlic clove (peeled)
1 teaspoon salt
1 cup pine nuts (raw, soaked for an hour)
1/4 teaspoon nutmeg
1/4 cup coconut meat (young or thai)
1 teaspoon yeast
1 teaspoon honey (raw)
1 pinch allspice
1 pinch pepper
1 red bell pepper (seeded & diced)
1 cup peas
5 zucchini

Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 20 mins

Directions:
1. Alfredo Sauce: Put all the ingredients, except for the zucchini, bell pepper & peas, in a blender and blend until very smooth. If using a vita-mix or high powered blender, this also warms the sauce and it’s ready to serve over noodles. Otherwise, slightly warm in pan or dehydrator before serving.
2. Noodles: Peel the zucchini and make into noodles using a Spiral Slicer, Mandoline, or slicing very fine ‘noodles’ length-wise with a knife. Soak in warm water with the peas.
3. Prepare & Serve: Drain zucchini and peas. Mix the diced red-bell peppers and Alfredo sauce and serve.

Servings: 4

Light Coconut Rice

Ingredients:
1 cup jasmine rice
1 1/2 cups coconut water
1/4 cup water
1 teaspoon powdered ginger (optional)
1 teaspoon agave syrup (optional)

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Directions:
1. Boil water, coconut water, ginger and agave syrup in a saucepan and bring to a boil. More or less ginger and sugar can be used to taste.
2. Stir in rice.
3. Reduce heat and cover. Let simmer for about 15 minutes or until all the water is absorbed.
4. *Check rice periodically. If rice isn’t completely cooked but all the water has been absorbed, add 1/4 cup more water and cover.

Servings: 3-4

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