{"id":10464,"date":"2020-08-31T12:45:15","date_gmt":"2020-08-31T10:45:15","guid":{"rendered":"https:\/\/getitmagazine.co.za\/highway-berea\/?p=10464"},"modified":"2024-05-31T10:11:59","modified_gmt":"2024-05-31T08:11:59","slug":"celebrating-the-coconut","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/08\/31\/celebrating-the-coconut\/","title":{"rendered":"Celebrating the coconut"},"content":{"rendered":"

You can\u2019t make a pi\u00f1a colada or a decent Thai curry without it, its water makes a great recovery drink, and its fibrous husk, when burned, repels mosquitoes!<\/p>\n

These are just three of many excellent reasons to celebrate World Coconut Day on Wednesday, September 2<\/strong>.<\/p>\n

One of nature\u2019s most versatile products, the coconut plant (and its various parts) can be used for food and drink, cosmetic preparations and decorating. Coconuts are also high in iron, magnesium, fibre and protein, and coconut products play prominent roles in gluten-free, soy-free and vegan diets.<\/p>\n

Whether you\u2019re stuck on a deserted island or comfortable in your own home, here is an easy peasy recipe – courtesy of Chef Eoin Shiell from Capsicum Culinary Studio – as well as a few more recipes that make good use of this versatile tropical wonderfruit.<\/p>\n

\"\"<\/p>\n

Chef Eoin Shiell’s Coconut & Chia Pudding <\/strong>(serves 6)<\/p>\n

 <\/p>\n

For the Chia Pudding<\/p>\n

\u00a0<\/strong><\/p>\n

Ingredients<\/u><\/p>\n

1 tin coconut milk<\/p>\n

1 tin coconut cream<\/p>\n

1 tablespoon honey<\/p>\n

4 teaspoons Chia seeds<\/p>\n

\u00bd tsp vanilla essence (or seeds from \u00bd vanilla pod)<\/p>\n

 <\/p>\n

Method<\/u><\/p>\n

In a saucepan gently bring the coconut milk, coconut cream, vanilla seeds & honey to a boil.<\/p>\n

Remove from the heat a whisk in the chia seeds. Allow to cool down and then pour halfway into your glass\/mould\/cup. Place in the fridge, covered, for at least 4 hours to set. The chia seeds will absorb the moisture and set the coconut at the same time.<\/p>\n

 <\/p>\n

For the Dalgona Coffee<\/p>\n

\u00a0<\/strong><\/p>\n

Ingredients<\/u><\/p>\n

4 tablespoons instant coffee<\/p>\n

4 tablespoons sugar<\/p>\n

4 tablespoons hot water<\/p>\n

 <\/p>\n

Method<\/u><\/p>\n

Place all the ingredients into a large bowl and whisk until it becomes fluffy and forms a whipped cream like consistency. Store in a sealed container or piping bag for up to 2 days in the fridge. Ideally whisk again before using<\/p>\n

 <\/p>\n

Assembly<\/u><\/p>\n

Granola of your choice<\/p>\n

Fresh strawberries sliced<\/p>\n

Dalgona<\/p>\n

 <\/p>\n

Sprinkle the Granola to form a nice even layer on top of the chia pudding. Place the strawberries on top of the granola. Spoon or pipe the Dalgona on last. Serve immediately.<\/p>\n

\u00a0<\/strong><\/p>\n

More coconut-based recipes:<\/strong><\/p>\n

\"\"<\/strong><\/p>\n

Coconut Prawns<\/strong><\/p>\n

 <\/p>\n

Method<\/u><\/p>\n

Combine flour, salt, and pepper in\u00a0one bowl. Beat the eggs in a second bowl. Combine the breadcrumbs and the coconut in a third bowl.<\/p>\n

Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the breadcrumb\/coconut mix,\u00a0pressing gently to stick. Set coated shrimps aside on a plate.<\/p>\n

Add enough oil to cover the bottom of a large pan on medium heat. Fry the coconut shrimp in batches – about 6 or 7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. Place the finished coconut shrimps on a plate lined with a paper towel. Serve with sweet chili sauce.<\/p>\n

If there are any leftovers they keeps well in the fridge for 2 to 3 days.<\/p>\n

 <\/p>\n

Ingredients<\/u><\/p>\n

500g large prawns peeled and deveined, tails intact<\/p>\n

\u00bd cup\u00a0plain flour<\/p>\n

\u00bd teaspoon\u00a0salt<\/p>\n

\u00bd teaspoon\u00a0ground\u00a0black pepper<\/p>\n

coconut oil for frying (you can also use vegetable oil but taste is not as good)<\/p>\n

 <\/p>\n

Batter<\/u><\/p>\n

\u00bd cup\u00a0plain flour<\/p>\n

1\u00a0teaspoon\u00a0baking powder<\/p>\n

1\u00a0egg<\/p>\n

\u00bd cup soda water<\/p>\n

 <\/p>\n

Coating<\/u><\/p>\n

1\u00a0cup\u00a0shredded coconut<\/p>\n

1\u00a0cup\u00a0Panko bread crumbs<\/p>\n

 <\/p>\n

Method<\/u><\/p>\n

Season prawns with salt and pepper and set aside<\/p>\n

In one shallow bowl,\u00a0add \u00bd cup flour for dredging.\u00a0In another shallow bowl,\u00a0whisk the batter ingredients\u00a0together\u00a0until combined. The batter should resemble pancake consistency. If too thick, add a little extra soda water and whisk.<\/p>\n

In the third bowl, mix together the shredded coconut and bread crumbs.<\/p>\n

Dredge each prawn in the flour, shaking off any excess, and then dip in the batter, again shaking off any excess, and coat in the breadcrumb\/coconut mixture. Lightly press the coating onto the prawn.<\/p>\n

Once done, arrange the prawns in a single layer on a baking sheet lined with baking paper and freeze until firm (about 30-45 minutes).<\/p>\n

In a deep frying pan, heat coconut oil (about 5cm-7cm deep) until hot.<\/p>\n

Fry the frozen prawns in batches of about 6 to 7 for about 2 to 3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.<\/p>\n

Serve immediately with a sweet chilli sauce.<\/p>\n

 <\/p>\n

 <\/p>\n

Spicy Coconut & Chicken Noodle Soup<\/strong><\/p>\n

 <\/p>\n

Ingredients<\/u><\/p>\n

 <\/p>\n

100g uncooked rice vermicelli noodles<\/p>\n

1 tablespoon canola oil<\/p>\n

\u00bd cup thinly sliced shallots<\/p>\n

4 garlic cloves, thinly sliced<\/p>\n

1 medium chilli, sliced<\/p>\n

1 tablespoon red curry paste<\/p>\n

1 teaspoon ginger<\/p>\n

1\u00bd teaspoons curry powder<\/p>\n

4 cups chicken stock<\/p>\n

400ml coconut milk<\/p>\n

3 tablespoons cold water<\/p>\n

2 tablespoons cornstarch<\/p>\n

500g cooked skinless, boneless chicken breast, shredded<\/p>\n

170g sugar snap peas, diagonally sliced<\/p>\n

1 teaspoon salt<\/p>\n

\u00bdcup chopped fresh coriander<\/p>\n

\u00bc cup chopped spring onions<\/p>\n

\u00bc cup unsalted cashews, toasted and chopped<\/p>\n

 <\/p>\n

Method<\/u><\/p>\n

Cook noodles according to package directions, rinse with cold water, drain and set aside<\/p>\n

Heat oil in a large pan or wok over medium heat. Add shallots, garlic, chilli and ginger and fry gently for about 4 minutes making sure not to burn any of the ingredients. \u00a0Stir in curry paste and curry powder and cook for a further minute. Add stock and coconut milk and bring to a simmer.<\/p>\n

Combine 3 tablespoons cold water and cornstarch in a small bowl. Add cornstarch mixture, shredded chicken breast, snap peas and salt to pan and simmer for 2 minutes or until thickened.<\/p>\n

Place about a third of a cup of noodles in each of 6 bowls and top with 1 cup stock mixture. Garnish with chopped coriander, spring onions and cashew nuts.<\/p>\n

\u00a0<\/strong><\/p>\n

Everyone’s Favourite Coconut Ice<\/strong><\/p>\n

 <\/p>\n

Ingredients<\/u><\/p>\n

250g sweetened condensed\u00a0milk<\/p>\n

250g icing sugar, sifted, plus extra for dusting<\/p>\n

200g dessicated\u00a0coconut<\/p>\n

red edible food colouring<\/p>\n

 <\/p>\n

Method<\/u><\/p>\n

Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it\u2019s well combined.<\/p>\n

Split the mix into two and knead a very small amount of food colouring into one half.<\/p>\n

Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.<\/p>\n

Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes.<\/p>\n

These will keep for up to a month if stored in an airtight container (if you can resist eating them for that long!)<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

You can\u2019t make a pi\u00f1a colada or a decent Thai curry without it, its water makes a great recovery drink, and its fibrous husk, when burned, repels mosquitoes! These are just three of many excellent reasons to celebrate World Coconut Day on Wednesday, September 2. One of nature\u2019s most versatile products, the coconut plant (and […]<\/p>\n","protected":false},"author":24,"featured_media":10467,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[1564,2745,2746],"class_list":{"0":"post-10464","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-capsicum-culinary-studio","9":"tag-coconut","10":"tag-world-coconut-day"},"yoast_head":"\nCelebrating the coconut - Get it Highway & Berea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2020\/08\/31\/celebrating-the-coconut\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Celebrating the coconut - Get it Highway & Berea\" \/>\n<meta property=\"og:description\" content=\"You can\u2019t make a pi\u00f1a colada or a decent Thai curry without it, its water makes a great recovery drink, and its fibrous husk, when burned, repels mosquitoes! 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