![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2023\/08\/Coconut_CreamedSpinach-267x400.jpg\")
Coconut Creamed Spinach<\/strong>\u00a0<\/strong><\/p>\nIngredients<\/u><\/p>\n
1 tbsp oil
\n1\u00a0medium\u00a0shallot, minced
\n2\u00a0cloves\u00a0garlic, minced
\n240g spinach leaves
\n1\u00a0cup\u00a0full-fat coconut milk
\n2\u00a0tsp white wine vinegar
\nKosher salt and freshly ground black pepper to taste
\n\u00bc tsp freshly grated nutmeg (optional)<\/p>\n
<\/p>\n
Method<\/u><\/p>\n
Heat oil in a large skillet over medium heat. Add the shallot and garlic and cook until soft and fragrant, about 3 minutes. Gradually add the spinach, stirring until it wilts.<\/p>\n
Gradually pour in the coconut milk and vinegar, bring to a simmer and cook until mixture thickens, 4 to 5 minutes. Season with salt, pepper, and a sprinkle with freshly ground nutmeg. Serve immediately.<\/p>\n
Ingredients<\/u><\/p>\n 1\u00bd cups cooked chicken, shredded Method<\/u><\/p>\n Pour stock into a large pot and bring to a boil over medium heat. Add lime leaves, chilli garlic, ginger and lemongrass, then lower the heat to medium-low, cover and gently simmer for about 10 minutes. Remove lid and stir in the chicken, coconut milk, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Remove the lemongrass, ginger pieces and lime leaves, Sprinkle with salt and pepper and garnish with the coriander before serving.<\/p>\n Ingredients<\/u><\/p>\n 250g white fish,\u00a0cut into bite-sized pieces Method<\/p>\n Place the fish pieces into a large\u00a0bowl\u00a0and add \u00bd tsp salt and ground black pepper, half the lime juice and half the turmeric. Stir gently to combine. Set aside. Heat the oil in a frying pan over a medium heat and cook the onion until softened, about 8-10 mins. Add the ginger, garlic, \u00bd tsp salt, the spices and remaining turmeric, and cook for 2 mins until fragrant. Stir in the tomato pur\u00e9e and cook for a further minute. \u00a0Place the butternut squash into a heatproof bowl with a little water, cover and microwave for 3 mins until tender. Tip into the pan with the onion and spices and stir to combine. Add the coconut milk, 180ml water, tamarind paste and simmer over a medium heat for 10-12 mins until thickened and fragrant. Add the marinated fish to the pan and cook for 4-6 mins until cooked through. Remove from the heat, stir in the remaining lime juice, scatter with the fresh coriander and serve immediately over cooked rice.<\/p>\n Ingredients<\/u><\/p>\n 1 pie\/tart base Method<\/u><\/p>\n Preheat oven to 180\u00b0C. Whisk the eggs, then add in the flour and sugar and beat until smooth. Whisk in the melted butter, both extracts, salt and the buttermilk. Stir in 2 cups of the coconut. Place prepared pie shell on a rimmed baking sheet. Pour filling into pie and carefully place in oven. Cover the edges of the pie crust with strips of aluminium foil then bake for 40-45 minutes. After 25 minutes, remove the foil so the edges will brown. Cool completely before serving.<\/p>\n Ingredients<\/u><\/p>\n 250g sweetened condensed\u00a0milk 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. Split the mix into two and knead a very small amount of food colouring into one half. 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. Transfer to a plate and leave uncovered for at least 3 hours or ideally overnight to set. Cut into squares with a sharp knife.<\/p>\n Chef\u2019s note: Will keep for up to a month if stored in an airtight container.<\/p>\n","protected":false},"excerpt":{"rendered":" One of nature\u2019s most versatile products, the coconut plant is not only a wonderful ingredient used in many food and drink recipes, but it is also high in iron, magnesium, fibre and protein and plays a prominent role in gluten-free, soy-free and vegan diets. As a source of antioxidants, eating coconut and drinking its water […]<\/p>\n","protected":false},"author":24,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[65,2746],"class_list":{"0":"post-33921","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-food-wine","7":"tag-recipes","8":"tag-world-coconut-day"},"yoast_head":"\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2023\/08\/thaichickencoconutsoup-400x267.jpg\")
Thai Coconut Chicken Soup<\/strong><\/p>\n
\n100g mushrooms, sliced
\n4 cups chicken stock
\n3 Thai lime leaves, fresh or dried, hand torn
\n1 small chilli, halved lengthwise
\n2 cloves garlic, crushed
\nThumb size piece of fresh ginger, peeled and cut into chunks
\n1 lemongrass stalk, cracked open
\n400ml coconut milk
\n2 tablespoons fish sauce
\n1\u00bd teaspoons sugar
\nJuice of 4 limes
\nKosher salt and freshly ground black pepper
\n\u00bc cup chopped fresh coriander leaves for garnish<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2023\/08\/coconutfishcurry-400x267.jpg\")
Coconut Fish Curry & Rice<\/strong><\/p>\n
\n1\u00a0lime,\u00a0juiced
\n1 tsp\u00a0ground turmeric
\n3 tbsp\u00a0vegetable oil
\n1 large\u00a0onion,\u00a0finely chopped
\n1 tbsp grated\u00a0ginger
\n3\u00a0garlic cloves,\u00a0thinly sliced
\n2 tsp\u00a0ground cumin
\n2 tsp\u00a0ground coriander
\n1 tsp\u00a0chilli flakes
\n2 tbsp\u00a0tomato pur\u00e9e
\n250g butternut, diced
\n200ml\u00a0coconut milk
\n2 tbsp\u00a0tamarind paste\u00a0(optional)
\nsmall bunch of\u00a0coriander,\u00a0roughly chopped
\ncooked rice,\u00a0to serve<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2023\/08\/Coconut_Pie-400x400.jpg\")
Coconut Pie<\/strong><\/p>\n
\n4\u00a0large\u00a0eggs
\n1\u00a0tbs\u00a0all-purpose flour
\n\u00bc\u00a0teaspoon\u00a0salt
\n350g sugar
\n113g unsalted butter\u00a0melted
\n1\u00a0tsp\u00a0vanilla essence
\n1\u00a0teaspoon\u00a0coconut extract
\n180ml buttermilk
\n2\u00bd\u00a0cups\u00a0flaked coconut<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2023\/08\/coconutice-400x267.jpg\")
<\/strong>Coconut Ice<\/strong><\/p>\n
\n250g icing sugar, sifted, plus extra for dusting
\n200g desiccated\u00a0coconut
\nred edible food colouring<\/p>\n