7 Easy Things to do with Coconut

The coconut might be one of the most recognisable fruits out there – the brown outer with the clear white inside.  It speaks to us of tropical islands, drinks with umbrellas or delicately flavoured sweet treats.  Truth is, there are loads of things to do with coconut and a lot of them are tasty and easy dishes (and of course, a few cocktails!)

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What is a coconut?

Despite the ‘nut’ part of its name, the coconut is a seed of the coconut palm or can be classed as a fruit.  The name comes from ‘coco’ which was a Spanish word for ‘head’ or ‘skull’ because early European visitors to India thought that the three pores in the top of the fruit looked like a face – in a creepy way, to me!

The coconut is found around the world with species from India and southwest Asia, across the Pacific Islands and even in areas of Central America.  They were spread further by Europeans who took the trees from one place to another and this is why they are found in the Caribbean and Brazil, among other places.

It is now found in places with a hot and wet tropical climate with all year warmth and plenty of moisture.  They are found in dryer spots but need irrigation to survive – and any drought will hit them hard.  Currently the top producers of coconuts are Indonesia, Thailand, India and the Maldives.

How to buy coconut

Coconut comes in lots of different formats and getting the right one for any recipe is important. However there are some substitutes for coconut if needed.

Whole coconuts

You can easily buy whole coconuts in the shop if you want the authentic experience of preparing them from scratch.  Look for ones that are heavy for their size and shake them to hear lots of liquid – the more the better.

Once you have bought one, strip off the outer hairy bits and pop it in the oven for about 15 minutes.  This shrinks the shell and means you can punch a hole in those ‘eyes’ to let the liquid out.  Then with a cleaver or large knife, cut the coconut into pieces and prise the flesh away from the skin with a small, sharp knife.  You can then store it in the fridge for 1-2 days – this is also the point to grate it if you want shredded coconut.

Coconut oil

Coconut oil comes in two main types – refined and virgin.  As you might guess, the virgin oil is purer and has a lighter taste as it comes from fresher coconut.  It is richer in the good stuff like antioxidants too.  Refined coconut oil is less expensive and may not smell as strong as you would expect.

While it is called oil, it comes in a solid and stays there at room temperature – it liquefies when you heat it up.  It has a longer shelf life than other fats and a higher smoke point, so it is often used to grease pans and trays and in place of things like butter and vegetable oil.

Coconut milk

Coconut milk doesn’t come straight from the coconut, that’s coconut water.  Instead it is made by mixing grated coconut with water or thin milk.  This creates a thicker product than coconut water and is commonly used in dishes such as Thai sauces.  It is also known as coconut cream when it is even thicker.

It most commonly comes in tins so there’s no worries about getting the freshest.  You can also make a version yourself by soaking desiccated coconut in water or milk.  Some pf these products can be frozen but check instructions about this.  It can be used in place of milk or cream and is even added to some coffee drinks or smoothies.

Coconut water

When you split open a coconut, the liquid that comes out is coconut water.  It is mostly clear and comes from green, immature coconuts as there’s more liquid and it is easier to access.  But more mature coconuts also produce some water.

Coconut water is lower in sugar than many fizzy drinks and natural water straight from the fruit is best as no added sugars are found.  You can get it in cartons or cans, but these may be treated or pasteurised so check that.  It doesn’t mean you can’t use it, just factor in any additional ingredients the process has added.

Coconut flour

Coconut flour is made from dried coconut and is grain and gluten free.  When the coconut is pressed to make milk, there’s some of the flesh left behind.  This is then dried and ground up to make a fine powder that is used as coconut flour.

It is ideal if you are avoiding other types of flour or have allergies as it is gluten-free and contains lots of protein.  It is also suitable for people following Paleo or Keto diets.

Health benefits of coconuts

When looking at things to do with coconuts, you may be focused on the flavour and what to mix with it.  But there are also some impressive health benefits of coconuts to consider as a pleasant side order with your main meal.  These include:

• Heart health – can lower cholesterol and therefore help with heart health as well as reducing belly fat
• Low in carbs, high in amino acids – great to help with blood sugar control, it also contains healthy fats and fibre
• Lots of antioxidants – helps reduce cell damage and reduce the risk of some diseases

Coconuts are high in fat, so it is worth watching how much you eat of them and the calories you eat with dishes.  If you are using them in dishes and aren’t eating too much of them, they generally shouldn’t cause a problem.  Balance in everything!

Things to do with coconut

So now we know the different ways we can buy coconut, let’s get into some of the things we can do with it and recipes to make.

Coconut Flour Pancakes

Coconut flour pancakes are ideal for a breakfast idea or for a dessert.  Sift the flour first to make sure there are no lumps in your batter with a flour sifter or a fine mesh sieve.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Serves: 2

Ingredients:

• 1 large egg
• 2 egg whites
• 1½ T. pure maple syrup
• 3 T. very mild olive oil
• 1 t. pure vanilla extract
• ½ c. coconut milk
• 1/3 c. coconut flour, sifted
• ½ t. baking powder
• Pinch salt
• 3 T. coconut oil, divided
• 1 large banana, sliced
• 2 c. fresh raspberries
• Real maple syrup, for serving

Directions

In a large mixing bowl, whisk the egg, egg whites, maple syrup, olive oil, and vanilla extract until smooth. Pour in the coconut milk and whisk to combine.

Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.

Melt about a teaspoon of coconut oil in a large, hot non-stick skillet or griddle and pour 2-3 tablespoons of batter per pancake. Cook until the pancakes are set, and the edges turn a deeper golden colour, around 1-2 minutes.

Flip and cook the remaining side another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.

To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup, if desired.

Thai Shrimp Soup

The cook time for this soup doesn’t include any cook time for the rice so factor that in when leaving time to make the dish – some rice takes around 30 minutes to cook while others can be longer.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Serves: 4

Ingredients:

• 2 T. coconut oil
• 1 lb. medium shrimp, peeled and deveined
• Sea salt and black pepper, to taste
• 3 large green onions, chopped
• 2 medium carrots, diced
• 1 red bell pepper, diced
• 2-3 garlic cloves, minced
• 2 t. fresh ginger, grated
• 2-3 T. red curry paste
• 1 13.5-oz. can full-fat coconut milk
• 3 c. chicken or vegetable broth, preferably organic
• 3 c. baby spinach, roughly chopped
• 2 T. fresh lime juice
• ¼ c. fresh cilantro, chopped

To serve:

• 3 c. cooked rice 

Directions

Heat the coconut oil in a large high-sided skillet over medium heat. Add the shrimp and season with salt and black pepper, to taste. Cook, stirring occasionally, until the shrimp turns pink and slightly opaque, approximately 2-3 minutes. Remove shrimp from skillet and transfer to a plate. Set aside.

In the same skillet, add the green onions, carrots, and bell pepper. Season with salt and black pepper, to taste and stir to combine. Cook, stirring occasionally, until the veggies soften and develop a bit of colour, approximately 4-5 minutes.

Stir in the garlic and ginger and continue cooking just until fragrant, approximately 1-2 minutes.

Add the curry paste, coconut milk, and the broth and stir until thoroughly combined. Bring to a boil, and then reduce heat to medium-low. Simmer, stirring occasionally, for 6-8 minutes, or until heated through.

Stir in the spinach and simmer until wilted, approximately 2 minutes. Return the shrimp to the skillet and add the fresh lime juice and cilantro. Season with additional salt and black pepper, to taste, and stir to combine. Serve immediately over steamed rice.

Thai Coconut Curry Soup

Another soup variation, this one has a little more kick from the use of ginger and other spices as well as Thai red curry paste.

• Prep time: 10 minutes
• Cook time: 15-20 minutes
• Serves: 4

Ingredients:

• 2 T. extra virgin olive oil
• 1 small yellow onion, diced
• 1 lb. boneless skinless chicken breast, cubed
• Sea salt and black pepper, to taste
• 3-4 garlic cloves, minced
• 1 1-inch ginger piece, peeled and minced
• 1½ t. ground coriander
• 3 T. Thai red curry paste
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 14-oz. can full-fat coconut milk
• 2 c. baby spinach
• 2 T. lime juice
• 1 T. maple syrup
• 3 T. fresh cilantro, chopped
• 1 large lime, cut into thin half round slices

Directions

Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes.

Add the chicken and cook, stirring often, until the breast develops a bit of colour, around 4-5 minutes. Season with salt and black pepper, to taste.

Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.

Add bell peppers and season with additional salt and black pepper, if desired.  Stir to combine and cook until peppers soften and develop a bit of colour, approximately 3-4 minutes.

Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime slices, if desired.

Coconut Fish Curry

The great thing about this recipe is you can use any firm white fish such as cod to create it.  Also, when you cook the onions, cook about half of the time you would normally so the onions don’t overwhelm the flavours of the fish.

• Prep time: 15 minutes
• Cook time: 35 minutes
• Serves: 4

Ingredients:

• 2 T. coconut oil
• 3 small yellow onion, minced
• Sea salt and black pepper, to taste
• 1 14-oz. can coconut milk, full fat
• 1 pint cherry or grape tomatoes, washed
• 1 T. fresh ginger, minced
• 3-4 garlic cloves, minced
• 2½ T. curry powder
• ¼ t. red chili powder
• ¼ t. ground cinnamon
• 4 6-oz. cod fillets (or other firm mild white fish)
• 3 T. fresh lime juice
• ½ c. cilantro, roughly chopped
• 2 large limes, quartered, to serve

Serving suggestions: Basmati rice and/or roasted root vegetables of choice

Directions

Heat the coconut oil in a large high-sided skillet over medium heat. Add the minced onion and reduce heat to just below medium. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until onions are a light golden brown, approximately 15-20 minutes.

While onions are cooking, combine coconut milk and tomatoes in a blender or food processor and pulse until just combined. (Small tomato chunks should still be visible). Set aside.

Once onions are golden brown, add ginger and garlic to the skillet and stir to combine. Sprinkle curry powder, chili powder, and cinnamon on top. Season with additional salt and black pepper, to taste, and stir to combine. Cook for approximately 1-2 minutes, or until very fragrant and a thick paste forms.

Pour coconut milk and tomato mixture into the skillet. Carefully scrape browned bits off the bottom of the skillet and stir until sauce is a rich golden colour and the aromatic onion paste is thoroughly incorporated into the mixture.

Bring sauce to a gentle simmer and add the fish fillets. Cover and cook for 5 minutes before carefully turning the fish fillets over. Cover and continue cooking another 3-5 minutes, or until the fish is cooked through.

Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasonings, as desired. Serve immediately with basmati rice and/or roasted root vegetables. Offer additional lime wedges for squeezing, if desired.

Baked Coconut Shrimp with Avocado Lime Dip

Traditionally, this recipe is coated with panko breadcrumbs and sweetened coconut flakes, but we went with a baked version with unsweetened coconut flakes.  We used medium sized shrimp but if you can only get smaller ones, just reduce the cooking time by a couple of minutes so they don’t overcook.

• Prep time: 15 minutes
• Cook time: 12-15 minutes
• Serves: 4

Ingredients:

• ½ c. almond (or coconut) flour
• 1 t. smoked paprika
• 1 t. ground cumin
• 1 t. garlic powder
• 1 t. onion powder
• Sea salt and black pepper, to taste
• 2 eggs
• 2 T. water
• ¾ c. shredded coconut, unsweetened
• 1 lb. 10/15 count shrimp, peeled and deveined, tails on

Avocado Lime Dip:

• 1 large ripe avocado, pitted and peeled
• 3 T. fresh cilantro, stems removed
• 2 T. fresh lime juice
• ¼ t. ground cumin
• ½ t. red pepper flakes
• Sea salt and black pepper, to taste

Directions

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper. Set aside.

Combine almond flour, smoked paprika, ground cumin, garlic powder, and onion powder in a pie pan or shallow bowl. Season with salt and black pepper, to taste, and set aside.

In a second pie pan or shallow bowl, gently whisk the eggs and water until frothy. Season with salt and black pepper, as desired, and set aside.

Add shredded coconut to a third bowl and set aside. 

Working one at a time, dredge each shrimp in the seasoned almond flour, then dip in the egg mixture. Allow excess egg to drip off before transferring shrimp to the bowl of shredded coconut. Turn to coat shrimp thoroughly before transferring to the prepared baking sheet. Repeat with remaining shrimp and season with additional salt and black pepper, if desired.

Place baking sheet in preheated oven and bake until golden-brown and crispy, around 12-15 minutes, turning once halfway through.

Meanwhile, add avocado, cilantro, lime juice, and cumin to a food processor or blender and blend until smooth. Add a tablespoon or two of water, if necessary, to reach desired consistency. Season with salt and black pepper, to taste. Transfer to a small serving bowl and sprinkle with red pepper flakes. Set aside.

Remove shrimp from oven and serve immediately with avocado-lime dip on the side.

Coconut Almond Macaroon Cookies

These are quite a delicate cookie, so it is definitely a good idea to line the baking tray with parchment paper to stop them sticking and to make it easier to lift them off once cooked.  If you are making more than fits on the tray, it is okay to reuse the parchment paper a few times.

Ingredients

• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/3 cup butter, softened
• 4 ounces cream cheese, softened
• 1 egg yolk
• 1 tablespoon milk
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 14 ounces flaked coconut, 1 1/4 cups reserved in a bowl
• 2 ounces whole almonds
• Parchment paper liner

Directions

Preheat oven to 375 degrees Fahrenheit.

Line each of two baking sheets with a piece of parchment paper and set the baking sheets aside.

In a small bowl, add the flour, baking powder, and salt. Whisk to combine these dry ingredients and set the bowl aside.

In a large mixing bowl, add the sugar, butter, and cream cheese. Use an electric mixer to cream the ingredients together until the mixture is light and fluffy. This should only take about 2 minutes.

In the same bowl, add the egg yolk and milk as well as the almond and the vanilla extract. Mix well on medium speed.

Turn the mixer speed to low as you gradually add the flour mixture which was set aside earlier.

Mix until well blended.

Before you add the coconut to the dough, measure out 1 1/4 cups of the coconut, placing it into a small bowl and setting it aside for later use.

Add the bulk of the coconut to the dough, scraping the side of the bowl and blending well as you go.

Use a tablespoon to scoop up a rounded spoonful of dough. Shape the spoonful of dough into a ball. Roll the ball in the small bowl of coconut you set aside earlier. Place the cookie ball on the parchment lined baking sheet. Repeat the process spacing the cookies about 2 inches apart.

When your baking sheet is filled, bake the cookies for about 13 minutes or until light brown.

Pour your almonds into a bowl to have them ready for the next step.

When the cookies are done, remove them from the oven. While they are still hot, press an almond into the centre of each cookie. Grasp the edges of the parchment paper and slide it onto a wire rack. Allow the cookies to cool completely.

These macaroon cookies are decorated using a single almond; however, you may also decorate them by drizzling melted chocolate over the top of the cookies. Another option would be to substitute a piece of your favourite sugared or candied fruit for the almond in the centre of the cookie. You may want to try a pineapple titbit or cherry half.

Mocha Coconut Iced Coffee

Lastly, a perfect drink for the summer – iced coffee with coconut!

Ingredients

• 1 cup coffee, cold
• 1 cup coconut milk
• 3 tbsp. chocolate syrup
• 1 tsp vanilla extract
• 1 can full-fat coconut milk, cold
• 2 tbsp. sugar
• 2 tbsp. toasted coconut
• Whipped cream

Directions

Pour cold coconut milk and sugar in bowl. Beat well with electric hand mixer until peaks form.

Add 1 to 2 tablespoons of chocolate syrup to the bottom of a glass. Place ice cubes in glass, pour coffee over them.

Next, scoop coconut milk into cup. Spoon in sugar and stir well.

Top with whipped cream and sprinkles of toasted coconut, if you wish.

Enjoy your coconut!

These are just a few of the tasty things you can make with coconut in its different forms.  Enjoy everything from a soup to a curry, a tasty cookie to an iced coffee recipe all featuring coconut.