Coconut Recipes

: How To Cook With Every Part Of A Coconut Like A Pro

The uses of the coconut go beyond grated coconut. From drinking coconut water to using coconut milk, malai, fresh coconuts, dried coconuts, coconut oil and even coconut flour, there is something in a coconut that can be used in preparing meals on an everyday basis. Most kitchens in the past have utilised everything from the coconut, preparing delicious dishes by minimising wastage in the kitchen. The tips in this guide will help you maximise each bit.

Coconut water is naturally sweet in taste and can be consumed directly, but it is also useful in cooking. Replace the water you normally use during the preparation of light soups made from vegetables and rice, or even smoothies and beverages for summer. Coconut water gives a little taste without dominating other foods. In tropical countries, coconut water is also used to prepare beverages and desserts from fruits. The above coconut recipes will enable you to make use of every bit of the coconut water.

Coconut milk is prepared by mixing fresh shredded coconuts with water. It is used to add flavour and thickness to curries, stews, soups, and desserts. Common coconut milk recipes are vegetable stew, Thai curry, payasam, coconut rice, and lentil dishes. It may be mixed in the batter of pancakes or smoothies for additional thickness. Freshly prepared coconut milk will have a refreshing taste and can be stored in the refrigerator for 2 days.

Coconut malai, which is soft and mild-flavoured, can be obtained from young coconuts. Coconut malai goes very well with smoothies, fruit salads, puddings, and even homemade ice cream. Coconut malai can also be chopped into tiny bits and used to make chilled desserts and breakfast parfaits. Being creamy by nature, coconut malai is best paired with fruits such as mangoes, pineapples, and bananas.

The fresh coconut has a unique flavour to it, which makes the traditional foods delicious. The fresh coconut is often used in making chutney, vegetable dishes, curries, and even rice dishes. Traditional recipes involving coconuts require freshly grated coconuts that can be used in making stuffed breads and ladoos. Roasting it prior to cooking makes its flavour more pronounced. You can keep any extra amount of grated coconut in the freezer.

Dried coconut is alternatively known as copra or desiccated coconut based on its state. The dried coconut has a strong taste as well as a long shelf-life. It can be used in chutney powders, dried spices, sweet delicacies, granola, biscuits, and energy bars. Dried coconut is often grated and used in various dishes due to its crunchy texture. To enhance the flavour, you can lightly roast the dried coconut before using it in any dish.

The other type of oil which is commonly used in South Indian cooking is coconut oil. This oil has a distinct smell that makes it a perfect choice for cooking food items such as stir fries, curry dishes, roasted vegetables, and tempering spice dishes. Many dishes are cooked in coconut oil because of the flavour it adds to basic foods without the need for sauces.

Coconut flour is produced by drying coconut pulp, with most of its milk squeezed out. This type of flour has a high amount of fibre and a greater ability to absorb liquids than wheat flour. Therefore, when cooking with it, extra eggs or moisture have to be added. Some foods one may use this flour for include pancakes, muffins, cookies, and gluten-free cakes.

The rest of the pulp can also not be wasted after you make your coconut milk. It can be dried and then used for baking, adding to granola, making laddoos, stuffing or even making coconut flour. Even small chunks of the fresh coconut left over can go into chutney and curry making. By using all parts of the coconut in different ways, you reduce kitchen waste and improve food quality.