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Dried Coconut Recipes

Chettinad Goat Curry

Chettinad_Goat_Curry
Chettinad Goat Curry
photo by recipe author

 

Servings: 6
Preparation Time: 20 minutes

  • 1/2 cup shredded coconut
  • 2 pounds goat meat, cut into small pieces
  • 1 medium chopped onion
  • 2 medium tomatoes, finely chopped
  • 5-6 green chilis, slit vertically
  • 1 tablespoon ginger garlic paste
  • 10-12 curry leaves
  • 1 tablespoon coconut oil
  • 1-2 bay leaves
  • 1 small cinnamon stick
  • 10-12 cloves
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder
  • 1 handful chopped cilantro
  • salt to taste

Spices: 

  • 2 teaspoons red chili powder
  • 2 tablespoons coriander seeds
  • 1 cinnamon stick
  • 2 teaspoons fennel seeds
  • 10-12 black pepper corns
  • 2 black cardamom
  • 1 teaspoon cumin seeds

Wash goat meat pieces 3-4 times with water. Drain the water and keep meat aside.

Dry roast all the spices, except chili powder, on medium high heat till fragrant. It takes about 2 minutes. Grind the roasted spices with grated coconut using a cup of water to make a smooth paste.
Add a tablespoon of coconut oil in pressure cooker and once it is heated, fry bay leaves, cinnamon stick, cloves and a teaspoon of fennel seeds on medium high heat for 2 minutes. Add in chopped onions, slit green chilies and curry leaves. Saute till onion is nicely browned. Add ginger garlic paste and fry for few more seconds. Now add chopped tomatoes and cook until soft, stirring occasionally for 4-5 minutes on medium high heat. Add salt and turmeric powder. Add goat meat and mix well.

Cover the pressure cooker and cook for about 15 minutes. Let the pressure cooker release all the pressure before opening. Now add the prepared coconut paste. Mix and allow to simmer on medium heat for 10 minutes. Add fresh cilantro, mix and simmer for 2 minutes.

Remove from heat and serve with roti, naan or rice.

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Indian Coconut Rice Pulao

Indian_Coconut_Rice_Pulao
Indian Coconut Rice Pulao
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

  • 1 cup Basmati rice, or any long grain rice
  • 2 cups coconut milk*
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamom pods
  • 4 black peppercorns
  • 1/2 teaspoon cumin seeds
  • 1/2 knob ginger, finely grated or chopped
  • 1.5 tablespoons olive oil or coconut oil
  • salt to taste
  • 1 medium size carrot, peeled and finely chopped
  • 1/4 cup fresh peas
  • 1 tablespoon sliced cashews
  • 1/2 tablespoon shredded coconut

Homemade Fresh Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Wash and clean the basmati rice 2-3 times in filtered water then soak for 30 minutes.

Prepare coconut milk, set aside.

Drain the soaked rice and add it to a rice cooker with the prepared coconut milk. (You can also use a pressure cooker or pot on the stovetop to cook the rice.)

In a small pan, add olive oil or coconut oil. When the oil is hot, add bay leaf, cardamom pods, cloves, black peppercorns, and sauté on low heat until it releases the aroma.

Add the cumin seeds. When the seeds stop to sizzle, add the grated or chopped ginger and sauté for 2 minutes. Now add the chopped carrots and green peas. Sauté on medium heat for 3-4 minutes and then add this into the rice cooker.

Add water as required for the rice to cook. Cover the cooker with the lid and cook until done.

Meanwhile, in a small pan, add 2 teaspoons olive oil or coconut oil. Sauté the cashews and the shredded coconut for 2 minutes on low heat. Add this to the cooked rice. Combine well.

Serve coconut rice pulao with curry or green chutney.

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Coconut Banana Muffins

Coconut_Banana_Muffins
Coconut Banana Muffins
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Preheat oven to 375° F. Butter the muffin tins or use paper cup liners.

Whisk melted coconut oil and yogurt together, add bananas and sugar, mix well. Add beaten egg and vanilla and mix for 1 or 2 more minutes.

In a separate bowl, sift together flour, baking powder and salt. Fold flour mixture into banana mixture carefully, just until incorporated.

Fill muffin cups half full and sprinkle coconut flakes on top. Bake 13 to 16 minutes, until golden brown.

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Chocolate Coconut Dreamsicles

Chocolate_Coconut_Dreamsicles
Chocolate Coconut Dreamsicles
photo by recipe author

 

Servings: 6-8
Preparation Time: 15 minutes

Heat water then add raw honey and coconut cream concentrate. When melted add to blender with coconut milk, shredded coconut and chocolate syrup. Blend until smooth then fill popsicle holders. Place in freezer until firm.

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

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Chocolate Coconut Rolled Truffles

Chocolate_Coconut_Rolled_Truffles
Chocolate Coconut Rolled Truffles
photo by recipe author

 

Servings: 12
Preparation Time: 15 minutes

In a small pan over very low heat melt all ingredients (except coconut flakes) until thoroughly combined. (Use a double boiler if you have one.)

Place mixture in the refrigerator to cool then roll mixture into balls and roll in the coconut flakes. These need to be stored in the refrigerator until ready to enjoy.

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Toasted Coconut Yogurt Parfait

Toasted_Coconut_Yogurt_Parfait
Toasted Coconut Yogurt Parfait
photo by recipe author

 

Servings: 4
Preparation Time: 10 minutes

  • 1 pound plain yogurt, preferably whole milk
  • 2 tablespoons honey
  • 1 1/2 teaspoons organic vanilla extract
  • 1 pound fresh strawberries, sliced
  • 1 cup shredded coconut, toasted (on low in a toaster oven)

Mix yogurt, honey, and vanilla. Divide the strawberries into four serving bowls. Cover each bowl of strawberries with 1/2 cup of the yogurt mixture. Top with 1/4 cup toasted coconut.

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Fresh Coconut Milk Fruit Porridge

Fresh_Coconut_Milk_Fruit_Porridge
Fresh Coconut Milk Fruit Porridge
photo by recipe author

 

Servings: 2
Preparation Time: 15 minutes

  • 1 cup almond pulp
  • 1 teaspoon coconut oil
  • 1/2-1 cup coconut milk*
  • 1/4 cup coconut flakes
  • 1 teaspoon vanilla
  • 1/2 cup mixed berries
  • 1 banana, sliced
  • 1/4 cup mango, diced
  • dash ground cinnamon

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Fruit Porridge:

In a saucepan, combine almond pulp, coconut oil, 1/2 cup coconut milk, coconut flakes, vanilla, berries, banana, mango, and cinnamon. Bring to a low boil and simmer for just a few minutes until warm. Add more milk, if needed.

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Dairy Free Creamy Chocolate Popsicles

Dairy_Free_Creamy_Chocolate_Popsicles
Dairy Free Creamy Chocolate Popsicles
photo by recipe author

 

 

Servings: 8
Preparation Time: 15 minutes + freezing time

In a small pot combine coconut cream concentrate and water and heat on low temp until coconut cream concentrate is melted. Stir well. Add honey. Mix well. Then add the cacao and keep stirring. Next put in the coconut chips and chopped pecans. Combine well. Turn stove off and allow mixture to cool.

Fill 8 popsicle molds. Freeze and enjoy.

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