Cuckoo for Coconut

 

Hail to the hairy shelled fruit!  Not only is coconut one of the most delectable flavors on earth, it is also the only healthy version of saturated fat for those of us out of diapers.  Turns out that although the fat in coconut is saturated, it’s unique molecular structure actually reduces heart disease.  It has been linked to every health benefit under the sun, including anti-aging properties and weight-loss benefits.  Sign me up!  I’ve always adored the coconut, so it’s time to indulge in pleasure with pleasure.  Yum!  Here are 3 1/2 (Yes, that number is correct) recipes for you.

 Coconut Dessert Risotto

I have a passion for risottos and make one at least once a week.  Inspired by my love of coconut, I created my first dessert rissoto.  Coconut flavor is added 4 times during this recipe!  There isn’t much sugar, because the milks add their own sweetness.  As much as I love coconut, if too much sugar is added, I find it cloying.  This is an easy recipe, though it is so fabulous I almost want to reserve it for entertaining or celebrating.  Enjoy! 

2 cans coconut milk
3/4 c milk
1 vanilla bean
1/2 t sea salt
1/4 c raw sugar
1 T coconut oil
1 c abborio rice
1/4 c coconut rum
1/2 c grated coconut

1.  Cut vanilla bean in half, lengthwise.  Scape out tiny black flecks with the edge of your knife.  Be greedy and get them all.

2.  Mix coconut milk, milk, sugar, vanilla flecks, sea salt and sugar together in a saucepan.  Heat mixture, stirring occasionally to dissolve sugar.  Do not boil.

3.  In a separate pan, heat coconut oil over a medium high flame.  Add unrinsed rice.  Stir and toast for about 1/2 minutes. 

4.  Add rum and stir until dissolved.  Turn down flame slightly.

5.  Ladle by ladle add coconut milk mixture to the rice.  Stir often and add more milk as rice absorbs it.  This should take 20 minutes.  Adjust your heat to accomplish the task in that amount of time, if neccesary.

6.  Meanwhile in a dry frying pan toast the cocnut flakes until golden.  Set aside for garnish when done so they don’t burn in the pan.

7.  After 20 minutes most of the milk should be absobed, but you want to retain a creamy texture.  Sprinkle with toasted cocnut flakes and serve warm.

Coconut-Crusted Tilapia with Miami Mango Salsa

My husband called this “resturant food” when he took his first bite, but it’s very easy to prepare.  It was inspired by the 80’s classic, coconut shrimp.  The mango salsa is sweet to mimic the traditional marmalade accompaniment.  Serve with rice and black beans and you will have a tropical feast.

To make fish:
4 tilapia fillets
pinch of each: cumin and corriander
sea salt
1/4 c flour
1 egg
splash of milk
1 c panko bread crumbs
1 c coconut flakes
2-3 T coconut oil
lime

1.  Season fish with a light dusting of spices and a generous sprinkle of sea salt.

2.  Prepare a breading station for fish by lining up 3 bowls.  In the first, put the flour.  In the second, whisk together the egg and milk.  In the third, mix the coconut and panko crumbs.  Dip each fillet into the three bowls in this order: flour, egg bath, coconut.  Coat well.  

3.  Heat oil in frying pan over a medium high flame.  When hot add the fish.  Turn fish when the flakes start to brown, about 2 minutes.  Repeat on the second side.  Carefully poke a knife to make sure the center is cooked.

4.  Sprinkle with sea salt and serve immediately with lime wedges and Miami Mango Salsa.

Miami Mango Salsa

This is a sweet salsa, but if you want heat add red pepper flakes or chillis. 

1 ripe mango
1/2 red bell pepper
1 shallot
4 T fresh chopped cilanto
juice and zest of 1 lime
sea salt

1.  Cut mango, pepper and shallot into a fine dice. 

2.  Combine all ingredients and season with sea salt to your taste.  Allow flavors to meld together for at least 30 minutes.  This can be made in advance as the longer it sits, the better it gets, up to 3 days.

My Thai Coconut Stir-fry

Here’s my completely inauthentic version of a Thai-style coconut stir-fry.  Boy, oh, boy it’s good.  The Thai chili paste added to the coconut, plus the combination of mint, basil and cilantro echo traditional Thai flavor combos.  It’s a light, spicy and easy to prepare.  Chow!  Serves  6-8

2 T coconut oil
2 T minced ginger
3 cloves garlic, minced
1 green chilli, Minced (If you want more heat, keep the seeds.  Less, dicard them.)
1 small onion
8 oz package shitake mushrooms
1 small red peper
1 small zuccini
2 carrots
1 small head of boy choy
1 T Thai red curry paste
1 can of coconut milk or lite coconut milk
1 pound peeled and deveined shrimp (optional, tofu would be a great vegan substitute)
zest and juice of 1 lime
2 T fresh chopped basil
2 T fresh chopped cilantro
1 T fresh chopped mint
1 package rice noodles, prepared according to directions

1.  Carefully chop veggies into matchstick-sized pieces.  Discard shitake stems.  Check rice noodle directions.  You will probably soak them in very hot water for about 8 minutes, rinse and then add them to sauce.  This stir-fry will take about 8 minutes to complete if all the chopping is done in advance, so time it well.

2.  Heat coconut oil in a wok or large skillet over a medium-high flame.  Add ginger, garlic and chilli.  Once fragrant (about 1 minute), add onion and stir-fry, keeping things moving.  Add a small pinch of sea salt.

3.  Add the rest of the veggies in the following order, adding a tiny pinch of sea salt after each new veggie and waiting about 30 seconds between each addition.  (This method helps draw out each vegetable’s individual flavors.  Don’t go crazy with salt.)  Red peppers, carrots, mushrooms, bok choy, zuccini.

4.  Add shrimp and immediately turn the heat to low.  Add lime juice.

5.  In a small bowl whisk together the chilli paste and a bit of the coconut milk until well-combined.  Add this and the rest of the coconut the pan.  Turn off heat.  Shrimp should only be half way cooked.  They will continue cooking, but not over-cooking in the residual heat.

6.  Add herbs, zest and rice noodles.  Use large chop sticks or tongs to mix everything well.  Serve immediately with lime wedges.

Baby Thai Stir-fry

Don’t leave out the little ones.  This recipe works for ages 10 months and up.  Coconut milk is excellent for babies and introducing different flavors early on builds the foundation for a global pallet.

1 t coconut oil
1/4 t minced ginger
1/4 t minced garlic
1 T  small dice of roasted red pepper*
1 T small dice of onion
1 T small dice of shitake mushrooms
1 T small dice of carrots
1 T small dice of bok choy
1/4 c coconut milk
1/4 t Thai red curry paste (Red, not green, is mild enough for babies)
1 t mix of fresh chopped basil, mit and cilantro
juice of 1 wedge of lime
1/3 c prepared rice noodles, cut into small pieces

1.  Steam all veggies, except the roasted red pepper for about 5 minutes in your favorite steamer.  I uses a simple bamboo steamer over boiling water.  Vegetables should be at a texture your baby can comfortably chew, so adjust the cooking time accordingly.

2.  In a small saute pan, heat the oil over a medium flame.  Add ginger and garlic and saute for about 30 seconds. 

3.  Add veggies and a pinch of sea salt.  Stir and cook for about 2 minutes.

4.  Whisk curry paste an coconut together in a small bowl.  Add it to the stir-fry along with the herbs, noodles and a squirt of lime juice.  Serve baby with love.  Bon Appetite, mon petite! 

Leftovers can be stored for up to 3 days in the refridgerator.

* To roast your own peppers, simple place a red pepper directly on a gas flame or under a broiler until skin blackens.  Place the charred pepper in a paper bag for a few minutes.  Rub off the black skin and do a quick rinse.  For this recipe I just took about 1/4 of the pepper from the big-people vcersion and roasted just that portion for the baby.