coconut chunks Archives

Leftovers recipes

Persian-style rice and lentils

1½ hours

Fish recipes

BBQ fish with pineapple slaw

8 minutes

Chicken breast

Chicken in coconut “gravy”

15 minutes

Chicken recipes

Turmeric-and-coconut broth

20 minutes

Breakfast recipes

Turmeric-fried eggs with coconut chutney

10 minutes

Chilli recipes

Tomato curry with coconut-hazelnut rice

30 minutes

Cabbage recipes

Turmeric-and-coconut cabbage

Coconut recipes

Coconut-and-coriander three-potato salad

40 minutes

Asian recipes

Chinese sticky hot ribs with cabbage-and-coconut slaw

30 minutes

Asian recipes

Thai red coconut chicken curry

1 hour

Chicken recipes

Chicken kerala

45 minutes

Fresh coconut and baby marrow noodle salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

3 x 100 g Woolworths rice vermicelli packets, cooked according to package instructions
1 x 350 g Woolworths baby marrow spaghetti packet
8 Woolworths mini cucumbers, sliced julienne
30 g fresh coriander, roughly chopped
½ fresh whole coconut, grated, plus extra for serving
For the dressing, mix:
100 g roasted peanuts, finely chopped
1 cup coconut milk
2 cloves garlic, finely chopped
2 limes, juiced
1 T fish sauce

Method

Toss the rice vermicelli, baby marrow spaghetti, cucumber, coriander and coconut in a serving bowl.

Drizzle over the dressing and garnish with coconut shavings.

Discover more fragrant salad recipes here.

Colcannon with spring onion butter

Air-fryer wraps

Crayfish curry

Persian-style rice and lentils

BBQ fish with pineapple slaw

Chicken in coconut “gravy”

Turmeric-and-coconut broth

Turmeric-fried eggs with coconut chutney

Tomato curry with coconut-hazelnut rice

Turmeric-and-coconut cabbage

Coconut-and-coriander three-potato salad

Chinese sticky hot ribs with cabbage-and-coconut slaw

Thai red coconut chicken curry

Chicken kerala

Fresh coconut and baby marrow noodle salad

Fresh coconut and baby marrow noodle salad

Ingredients

Method