coconut flakes Archives

Butternut recipes

Golden soup

30 minutes

Breakfast recipes

Banana-and-almond muesli bowl

Coconut recipes

Coconut-and-peanut butter mieliepap

30 minutes

Birthday cake

Coconut birthday cake

1 hour 15 minutes

Cake recipes

Lactose-free chiffon cake

45 minutes

Asian recipes

Potato-and-coconut soup

20 minutes

Chicken recipes

Coconut-and sesame-crumbed chicken with satay sauce

15 minutes

Nut recipes

Spicy rose-and coconut almonds

15 minutes

Pork vindaloo

15 minutes

Dip recipes

Plum chutney

20 minutes

Plum chutney

Serves 6 - 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

30 ml oil
7 ml ground coriander
5 ml powdered cardamom seeds
5 ml coconut shavings (dried or fresh)
6 - 8 firm plums, pitted and cut in half
170 g dried cranberries
400 g sugar

Method

Heat the oil in a wide saucepan over a low heat. Add the coriander, cardamom and coconut.

Sauté for 1 minute or until the coconut is lightly browned then add the plum, cranberries and sugar.

Gently mix then cover with a lid.

Increase the heat then bring the chutney to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes.

Serve at room temperature with chicken koftas in a spicy curry with roast potatoes, or refrigerate, covered, for up to four days.

Cook's note: Try not to stir the chutney. The plum halves should stay intact and be served as plump glazed fruit in a thick red syrup.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

LemonGold-glazed pork belly with pistachio granola

Coconut-and-date caramel bar cake

Golden soup

Banana-and-almond muesli bowl

Coconut-and-peanut butter mieliepap

Coconut birthday cake

Lactose-free chiffon cake

Potato-and-coconut soup

Coconut-and sesame-crumbed chicken with satay sauce

Spicy rose-and coconut almonds

Pork vindaloo

Plum chutney

Plum chutney

Ingredients

Method