From sweet delicacies to savoury treats, coconut can elevate any meal with its rich taste and texture.
World Coconut Day is celebrated on September 2 to highlight the importance and benefits of coconuts. It’s a superfruit that can be consumed in a number of ways. From sweet delicacies to savoury treats, coconut can elevate any meal with its rich taste and texture. There are creative ways to use this fruit. Here are five delectable coconut recipes to try:
Coconut Rice
Ingredients:
- 1.5 cups grated coconut
- 1 cup uncooked rice
- 1 dried red chilli
- 1-2 chopped green chillies
- Salt to taste
- 1/2 tsp mustard and cumin seeds
- 1 tsp ginger
- A pinch of hing
- 10-12 cashews
- 1 tbsp chana dal
- 7-8 curry leaves
- 1/2 tsp urad dal
- 2 tbsp ghee
Method:
- Cook rice in a cooker and let it cool off for grain to get separated.
- Take another pan and heat some oil with green chilli, red chilli, mustard seeds, curry leaves and cumin seeds.
- Then add ginger, urad dal, hing, and chana dal to the mixture.
- Saute everything until the lentils turn golden brown.
- Meanwhile, roast cashews and mix it with the cooked rice and coconut.
- Add salt as per your requirement and cover it with a lid.
- Cook for at least 5-6 minutes and then enjoy it with chutney.
Coconut Laddu
Ingredients:
- Coconut
- Condensed milk
- 10-12 cashews or pistachios
- Ghee
- Almond powder
Method:
- Grind freshly grated coconut without adding water till you get a fine texture.
- Transfer it to a dry kadai and toast it for 3 minutes.
- Add condensed milk, almond powder and ghee.
- Cook for 5 to 10 minutes till it leaves the sides.
- Transfer it to a bowl and let it cool.
- Apply ghee on your hands and shape the batter into small laddoo.
- Now, take dry coconut on a plate and roll laddoo in the coconut till it is fully coated.
- Store it in an air-tight container or fridge for 2 hours.
- Before serving, take it out of the fridge and leave it for 30 minutes.
Coconut Cake
Ingredients:
- 1 +1/2 cup all-purpose flour
- ¾ cup desiccated coconut
- 2 tsp baking powder
- ½ cup butter
- 1 cup castor sugar
- 3 eggs
- 1 tsp vanilla extract
- ¾ cup milk
Method:
- Preheat your oven to 180 degrees Celsius and line a loaf pan with parchment paper.
- Take a big bowl and mix it with softened butter and sugar with vanilla extract.
- Add one egg at a time and whisk well after each.
- After mixing everything, combine flour, baking powder and dry coconut.
- Now, fold it using a spatula and make sure you do not over-mix.
- Pour the batter into the loaf pan.
- Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
Coconut Chutney
Ingredients:
- 1 cup grated coconut
- 2 tbsp roasted chana dal
- 2 green chillies
- 1 inch piece ginger
- 1/2 cup water
- salt
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 dried red chillies
- 8-10 curry leaves
- 1 tbsp oil
Method:
- In a blender, mix grated coconut, roasted chana dal, green chillies, ginger and salt.
- Gradually add water and blend to get a smooth paste. Adjust the consistency as needed.
- In a small pan, heat oil over medium heat.
- Add mustard seeds and let it pop. Then add urad dal, dried red chillies and curry leaves. Saute until they turn brown.
- Pour the tempering over the chutney and mix well. Serve with idli, dosa, vada, or any dish.
Coconut Cookies
Ingredients:
- 1.25 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup butter
- 1/2 cup brown brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
Method:
- Whisk all-purpose flour and baking soda and keep it aside.
- Take another bowl and mix butter and sugar with a hand blender.
- Beat the egg and vanilla extract together.
- Mix the dry ingredients until smooth, now add shredded coconut.
- Take small portions of the dough and arrange them in a baking tray.
- Bake for about 10 minutes.
- Allow the cookies to cool, then serve them with tea or coffee.
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