Some Recipes To Go Coconuts Over On World Coconut Day

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.