Coconut Recipes

Coconut Recipes - 
Taken from Eat fat lose fat by Dr Mary Enig & Sally Fallon.

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Coconut Smoothie: serves 1
 
1 ripe banana            2 egg yolks
½ cup whole coconut milk        1 teaspoon pure vanilla extract
2 tablespoons maple syrup (or Stevia powder)
 
*Place peeled banana in food processor and process to a puree. Add remaining ingredients and
process to puree. Add enough water to obtain a desired consistency.
 
 
Coconut Avocado dip: makes ¾ cup
 
1 ripe avocado       sea salt and freshly ground black pepper
3 tablespoons coconut cream    juice of ½ lemon
 
*Mash avocado until smooth, mix in coconut cream and lemon juice and add seasoning to
taste.

 Easy Coconut chicken Soup: serves 4
 
1 Can whole coconut milk      1-teaspoon Sucanat, Rapadura, or coconut sugar
3 cups chicken stock        Juice of 1 lemon or 2 limes
½ cup brown rice (optional)      1-tablespoon fresh basil leaves
¼ teaspoon crushed red chiles    1 cup chopped cooked chicken meat or 1-inch
piece ginger, peeled and chopped     uncooked chicken meat cut into fine strips
1-teaspoon salt or 1-tablespoon Thai fish sauce.
 
* Place all ingredients except chicken in a medium pot over high heat, bring to a boil, then
reduce heat and simmer for about 1 ½ hours, or until rice is thoroughly cooked (if you are not
using rice then simmer for about 30 minutes). Add the chicken about 15 minutes before
serving.
 

 Thai Marinated fish in coconut cream: Serves 4
  
1-pound whitefish, or other mild fish, cut into ½ inch cubes    1-bunch scallions, chopped
½ cup fresh lime juice              1 red pepper, seeded and sliced
1 teaspoon sea salt               1 clove garlic, finely minced
1-cup green beans                ¾ cup coconut cream
2 tablespoons of extra virgin olive oil                     Parsley sprigs for garnish
 
* Place fish in a large bowl and stir in limejuice and salt. Cover and place in fridge to marinate
for 4 hours. Drain. Remove strings from beans, cut lengthwise and then into 1-inch pieces. Heat
oil in a medium sauté pan over medium heat. Add scallions, red pepper, garlic, and green
beans and sauté for several minutes, until tender. Add fish and coconut milk and simmer,
stirring frequently, for about 10 minutes, until vegetables are tender and fish is cooked
through. Garnish with cilantro sprigs.
 

Coconut Mashed potatoes: serves 6
 
4 large baking potatoes        Sea salt to taste
½ cup whole coconut milk                   1 tablespoon chopped fresh parsley for garnish
4 tablespoons of butter
 
* Peel potatoes, place in a large pot, and cover with water. Bring to boil over high heat, then
lower heat and simmer until potatoes are soft. Pour water out of pan and mash potatoes
coarsely with a potato masher. Add coconut milk and butter and beat until smooth with a
hand-held electric beater. Season with salt. Transfer to a serving dish and garnish with parsley.