The sweet, creamy flesh of this tropical nut can be used in sweet and savoury dishes. Now, let us check out some of the recipes of Coconut!
- 300g desiccated coconut
- 10 sheets gelatine
- 500g granulated sugar
- 4 tsp liquid glucose
- 2 large egg whites
- 1 tsp vanilla extract
- 1 tbsp Malibu, or coconut liqueur
- Pink food colouring
- A little icing sugar, for dusting
Chocolate coconut banoffee pie
- 397g can caramel
- 100g dark chocolate
- 4 bananas
- a little cocoa powder, for dusting
For the coconut cream
- 400ml can coconut milk
- 4 large egg yolks
- 4 tbsp caster sugar
- 2 tbsp plain flour
- 1 tbsp cornflour
- 2 tbsp Malibu
- 300ml pot double cream
For the base
- 200g pack creamed coconut, roughly chopped
- 400g bourbon biscuits
- To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don’t have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.
- To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn’t form.
- Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set – 1 hr at least, or up to 24 hrs.
- When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.
- To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.
Spiced coconut porridge with cranberry & orange compote
- 175g porridge oat
- 700ml milk
- 400ml can low-fat coconut milk
- 3 tbsp soft light brown sugar
- 1 tsp ground cinnamon
- good grating of nutmeg, plus extra to served
- 160ml can coconut cream, plus shaved toasted coconut, to serve
For the compote
- 3 tbsp light soft brown sugar
- 3 oranges, peeled and sliced
- 250g fresh or frozen cranberry
- Mix the oats, milk, coconut milk, sugar, spices and a pinch of salt in a saucepan. Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until it’s thick and creamy – add a splash more milk if you like it thinner.
- Meanwhile, prepare the compote. Put the sugar and 2 tbsp water in a frying pan and heat to dissolve the sugar. Once bubbling, add the oranges and cranberries. Stir, then turn up the heat and leave to bubble for a few mins until most of the liquid evaporates and the compote becomes thick and sticky.
- To serve, spoon the porridge into bowls, top with the orange & cranberry compote, a swirl of coconut cream, some shaved coconut and an extra grating of nutmeg.
Enjoy your meal!!!