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Some Recipes To Go Coconuts Over On World Coconut Day
By Bindu Gopal Rao,
11 days ago
Coconut: Rich in nutrients and taste
If you are going all coconuts over Vice President Kamal Harris’ viral coconut tree meme , then today is your day, as we celebrate the fruit’s delectable taste and many health benefits on World Coconut Day . Most South Indian households cannot imagine a kitchen without the coconut . From curries to sambhars to desserts, the coconut adds its distinct flavor to so many dishes. With its high fiber and low glycaemic content, coconut is extolled for its benefits in promoting bowel function and managing hunger. Its antioxidant properties help fight free radicals in the body and prevent premature aging. To celebrate the day here are some coconut recipes for you to try out.
Coconut Pineapple Panna Cotta
By Ram Bahadur Budhathoki, Head Chef, Chowman Chain of Restaurants
Ingredients
Milk 16 ml
Fresh Cream 35 grams
Sugar 2.5 grams
Vanilla Essence ½ teaspoon
Gelatine 1.4 grams
Coconut Milk Powder ½ tablespoon
Chopped Pineapple 1 tablespoon
Honey 1 cup
Mint leaf 1 pc
Method
To make the base mix, add milk, crème, and sugar in a saucepan as per measurement.
Low heat the milk, cream, and sugar under 70 degrees. Mix very gently with a spatula for 1 to 2 minutes.
Add one cap of vanilla essence into the mix and mix on low heat. Take the pan off the heat. Add the gelatine water mix into the pan mix and stir.
Add coconut milk powder and stir. Refrigerate it for 6-8 hours.
To make the pineapple compote , chop some pineapples/take pineapple juice.
Add sugar and gelatine water on low heat and stir for a minute or two till the chopped pineapple liquefies. If using juice instead of chopped pineapple, do the process on medium heat. Refrigerate for 6 hours.
To make the honeycomb biscotti , pour in sugar in a bowl, add honey and water, and heat on high heat (do not move the utensil at all, gently mix in pan, but do not stir)
Let the mix come to a boil till it starts turning a golden brown color of caramelizing.
Oil wash the base of a big bowl (not tray) and keep it ready. Pour in the caramel mix into the oil-washed bowl.
Put it in a freezer to cool until the next day, break in the shape of biscotti. Take the base mix and top it with a layer of pineapple compote mix.
Crispy Coconut Prawns
By Radhika Khandelwal, Executive Chef, Fig & Maple, Delhi
Ingredients
16-18 prawns cleaned and deveined
1 tbsp red chili powder
1 tsp dry mango powder
¼ tsp fenugreek leaves
1 tbsp ginger garlic paste
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
Salt to taste
1 tbsp corn flour
30 ml vinegar + 30 ml water
2 tbsp coconut oil
1 tsp mustard seeds
3 sprigs curry leaves
2 tbsp coconut grated
Method
Mix all the powdered spices and cornflour with the water and vinegar. Marinade the prawns for 30 minutes.
In a wok, add the coconut oil, mustard seeds, and curry leaves. After the mustard seeds sputter, add the prawns and grated coconut. Cook for 4-5 mins or until done. Serve immediately.
Gondhoraj Scented Butternut Squash and Coconut Soup with White Chocolate Snow
By Gaurav Paul, Executive Chef, Hilton Bangalore Embassy Golflinks
Ingredients
Butternut squash (diced) 250 grams
Coconut milk 100 ml
Tender coconut water 100 ml
Tender coconut pulp (Julienne) 50 grams
Vegetable stock 100 ml
Gondhoraj lime (Zest & juice) 1 nos
White chocolate (grated) 10 grams
Onion (Sliced) 100 grams
Garlic (Chopped) 10 grams
White wine 25 ml
Refined oil 50 ml
Salt and pepper Seasoning to taste
Method
Heat oil in a pan and sweat the onion till translucent. Add in chopped garlic and cook till soft without coloring. Deglaze with white wine
Add in the diced butternut squash and cook till soft, preventing caramelization. Add in stock at frequent intervals to prevent discoloration and uneven cooking.
Add in coconut milk and stir occasionally. Reduce the milk to one-fourth. Puree the mixture till smooth and pass it through a sieve.
Reheat the mixture in a pot and adjust the consistency with fresh tender coconut water. Flavor by adding in zest and juice of gondhoraj lime and adjust the seasoning.
Serve hot or chilled with a julienne of coconut pulp and a generous sprinkle of finely grated white chocolate.
Khopra Pak
By Dinesh Mahatre, Executive Chef of The Orchid Hotel Pune
Ingredients
For stuffing
200 grams jaggery
400 grams fresh coconut, grated
100 grams Ghee
01 tsp cardamom powder
01 tsp nutmeg powder
01gm Saffron
Method
In a non-stick pan add ghee and jaggery and sauté.
Once jaggery becomes a little brownish color, add fresh coconut, and mix well.
Turn off the flame and add cardamom, nutmeg powder, and saffron reduction. Mix well.
In steel plate, apply ghee on the surface, then pour the coconut jaggery mix and flatten with rolling pin to an inch thickness,
Once this is completely cooled down to normal temperature, cut it in your choice of shape and keep aside for 4-5 hours to set properly.
Coconut Semifreddo
By Susheel Thakur, Pastry Chef, Grand Mercure Bengaluru at Gopalan Mall
Ingredients
For the Coconut Semifreddo
90 grams coconut milk
80 grams chopped, white chocolate
10 grams Malibu rum
90 grams Elle & Vire
For the Lychee Mango Compote
115 grams mango diced
20 grams sugar
20 grams lychee puree
1 tsp lemon zest
For the Mango Coulis
90 grams mango puree
25 grams sugar
2 grams agar agar
35 grams lime juice
For the Coconut Crumble Malto
35 grams Maltodextrin Powder
60 grams coconut oil
15 grams Icing Sugar
Method
To make the coconut crumble, blend the Maltodextrin Powder, coconut oil and confectioner’s sugar in a food processor. Process, scraping sides of bowl occasionally, until crumbs form.
To make the Coconut Semifreddo, bring coconut milk to a boil in a small pot and pour over white chocolate. Use a hand blender to blend until smooth. Add Malibu rum and set aside to cool before folding in whipped cream.
To make the Lychee Mango Compote, in a small saucepan, combine mango, sugar, puree and zest. Simmer until the fruit has softened and liquid thickened, about 5-6 minutes. Set aside to cool slightly.
To make the Mango Coulis, mix the mango puree, sugar, and agar agar, and bring to a boil in a small pot. Set aside to cool before whisking in lime juice. Refrigerate until set and process in a blender until creamy.
To assemble, pipe Coconut Semifreddo into silicone molds. Place in a blast chiller until very firm. Unmold a semifreddo and place it in the center of a plate. Spread Mango Coulis along one side and sprinkle Coconut Malto on the other, with dots of gel, Coconut, and Lychee Mango Compote. Garnish with edible flowers and micro greens before serving.
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