Coconut Condiments Dressings & Sauce Recipes

Coconut Cilantro Chutney

Coconut Cilantro Chutney (photo by recipe author)

Servings: 1/4 cup
Preparation Time: 10 minutes

3 tablespoons unsweetened shredded coconut
1/3 cup fresh organic cilantro chopped (weighed approximately 0.80 oz)
1/8 teaspoon Himalayan pink salt
1 green Thai chili pepper
1/4 teaspoon chopped ginger
1 teaspoon organic cumin seeds
1/4 cup water
1 teaspoon lemon juice

Pulse all of the ingredients in a food processor, except water and lemon juice. Add water as necessary to get the desired consistency. Pulse again. Remove in a serving bowl. Finally add the lemon juice over chutney and mix well.

Serve fresh. Can be enjoyed with tortilla chips or used like pesto in a sandwich. This chutney can be stored in an airtight container for up to a week in the refrigerator.

Sheetal from Foster City, CA just won $50 for this recipe and photo! Submit yours here.

Cocoa and Toasted Coconut Almond Butter

Cocoa and Toasted Coconut Almond Butter Recipe

photo by recipe author

16 tablespoon-sized servings
Preparation Time: 20 minutes

1/4 cup unsweetened
coconut flakes
2 cups raw almonds
1 teaspoon
cocoa powder
1/4 teaspoon sea
salt

Heat a pan over medium high heat and toast the coconut flakes, shaking or stirring frequently until lightly browned and fragrant. Immediately transfer the coconut to a small plate so it doesn’t continue cooking.

In a large food processor with the blade attachment, process the almonds until they make a smooth paste. This takes longer than you’d expect and it will go through a few stages until it smooths out. You may have to periodically scrape the sides of the container.

Add the toasted coconut flakes, cocoa powder, and sea salt to the processor bowl. Process until fully combined.

Store in an airtight container in the refrigerator.

Loretta from Waukesha, WI just won $50 for this recipe and photo!
Submit yours here.

Coconut Onion Gravy

Photo by recipe author

This is yet another delicacy from Kerala, a South Indian State which is called the land of coconuts.

Servings: 4
Preparation Time: 20 minutes

4 – 5 tablespoons coconut oil
2 cups dried coconut (shredded)
7 – 8 red chilies (depending on how spicy your taste buds can afford)
4 teaspoons coriander seeds or powder
1 teaspoon fenugreek seeds
Water (as needed, recipe follows)
1 cup pearl onions/shallots cut into small pieces (you can also use regular red onions, if you don’t have baby onions)
2 teaspoons turmeric powder
2 tablespoons tamarind paste
Salt, to taste
1 teaspoon mustard seeds
4 – 5 curry leaves

1. Heat 2 tablespoons of oil in a small pan and sauté coconut until it is brown in color. Transfer this coconut to a mixer/blender jar.

2. Heat red chilies, coriander seeds and fenugreek seeds in the pan without oil. Fry till it emits an aroma. Make sure that the spices are not burned black. Set aside to cool. Once it is cooled, add this to the blender/mixer and grind the coconut and the spices together to a fine paste by adding water.

3. Cut onion into small pieces and fry it using 2 tablespoon of coconut oil until it is light pink/brown in color. Add turmeric powder, tamarind paste and a cup of water and let it boil until the onions are soft (approximately 10 minutes). Add salt as per your taste.

4. Now, pour the ground paste into the above mixture and let it boil for another 5-10 minutes.

5. In another pan, season mustard seeds, one red chili and curry leaves using 1 tablespoon coconut oil. Pour the seasoning to the boiling gravy.

Switch off the stove and serve it with hot rice!!!

Recipe submitted by Aswathy, North Port, FL

Submit your recipe here!

Traditional Coconut Buttermilk Gravy

Photo by recipe author

This is the traditional recipe from a southern state in India, Kerala, which is named after coconuts. The name of the state Kerala is derived from Kera which means coconuts in the native language Malayalam and is called Land of Coconuts. So, ideally any recipe from Kerala has coconut as one of the main ingredients.

This dish usually goes well with rice and is considered as one of the major unavoidable constituent of any South Indian Lunch. The main ingredients of this dish are buttermilk, coconut and spices.

Servings: 4
Preparation Time: 15 Minutes

2 cups dried coconut (either grated or powdered)
2 teaspoons cumin seeds
1/2 teaspoon turmeric powder
1-5 teaspoons dried red chili – (depending on how spicy your tastebuds can afford)
4 cups buttermilk
2 tablespoons coconut oil
1 teaspoon mustard seeds
4-5 curry leaves
1 red chili
Salt – as per taste

Grind coconut, cumin seeds, turmeric powder and red chilies very well in a mixer/grinder by adding little buttermilk to make a smooth paste. Once this mixture is very well ground, add the remaining buttermilk and blend it well. Now, the gravy is ready. Add salt as required.

Heat a cooking pan, add 2 tablespoons of coconut oil. Once the oil gets warmed, add mustard seeds, curry leaves and 1 red chili. Wait until the mustard seed splutters. Pour the gravy into the pan and let it warm for a few seconds (do not allow it to boil). Turn off the heat.

The coconut buttermilk gravy is ready to be served with steamed rice.

Recipe submitted by Aswathy, North Port, FL

Submit your recipe here!