Coconut recipes Archives

Asian recipes

Coconut-and sesame-crumbed chicken with satay sauce

15 minutes

Coconut recipes

Gluten-free lemon-and-coconut-crusted tarts

30 minutes

Coconut recipes

Thai sweet potato curry with coconut and coriander

10 minutes

Chocolate recipes

Easy noodle salad with coconut dressing

10 minutes

Coconut recipes

Fragrant coconut-poached fish

15 minutes

Noodle salad with Asian-style peanut butter sauce

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

1 cup coconut cream
2 garlic cloves, crushed
1 fresh chilli, chopped
3 T crunchy peanut butter
30 g roast peanuts, chopped
1-2 t soya sauce
500 g Woolworths Ready-to-Wok egg noodles, prepared according to package instructions
6 rainbow carrots, peeled and sliced julienne
2 baby marrows, sliced julienne
Lemon or lime juice a squeeze
2 T fresh mint
4 T fresh coriander

Method

Place half the coconut cream in a saucepan over a medium to high heat and cook for 5 to 6 minutes. Add the garlic and chilli, reduce the heat to low, and simmer for 1 minute.

Add the remaining coconut cream, peanut butter, peanuts and soya sauce and infuse gently for 3 to 4 minutes. Don’t allow it to boil.

Serve the warm sauce, noodles and cool veggies in separate bowls. Let your guests coat the noodles with the sauce just before eating, so the salad is as fresh as possible. Top with the herbs and a squeeze of lemon or lime juice.

Cook’s note: If you like, add a little brown sugar to the sauce and use other noodles such as hokkien or pad Thai for a heartier dish

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Coconut-and sesame-crumbed chicken with satay sauce

Gluten-free lemon-and-coconut-crusted tarts

Thai sweet potato curry with coconut and coriander

Pears dipped in chocolate

Almond-and-coconut flan

Easy noodle salad with coconut dressing

Fragrant coconut-poached fish

Coconut smashed chickpeas with sweet potato skins

Noodle salad with Asian-style peanut butter sauce

Noodle salad with Asian-style peanut butter sauce

Ingredients

Method