5 Recipes to Try Out on World Coconut Day!

By Samyati Mohanty

In those sweltering summer days, we had a reflex to scan the neighbourhood for neighbourhood pushcart merchants with tubs of coconut water. A sip of something cold is incredibly reviving and can instantly make you feel better. One of the finest things about coconut is that it tastes great both fresh and dried, especially when combined with other nuts and dry fruits. Many of us like experimenting with some of the oldest coconut recipes, some of which are family secrets that have been passed down for many years. Even when compared to the most upscale of all imported delights, woolly coconut ladoos, exquisite coconut kheer, or scrummy coconut barfis are for many of us utterly incomparable. The first thing that springs to mind while thinking about the food that simmers in South India's traditional pots is a light but distinct coconut flavour. Thanks to the fatty, coconut-based curries that have made the food so well-known. And these are just a few of the most delicious justifications for us to observe World Coconut Day on September 2.

You're going to adore these five recipes made using coconut.

1. Coconut rice

• One of the most well-liked dishes in South Indian cuisine is coconut rice.
• In oil, sauté the seeds for the cumin(1tea spoon), mustard(1tea spoon), and some peanuts. Mix well before adding soaking chana(1cup) and urad dal(1cup).
• Remix after adding 2-3 red whole chilli, curry leaves, green chilli, cashew, and salt as per taste.
• Grate some coconut and thoroughly blend everything. Remix after adding cooked rice(2 cups).
• Add extra grated coconut as a garnish and serve.

2. Coconut ice cream

• The best sweet dish you can create with coconut is undoubtedly laddoos because everyone likes coconut in their desserts.
• One cup of milk and one cup of shredded dry coconut are combined. Depending on your desire, add sugar.
• Cook this mixture until it becomes thick and lumpy and the milk has dried.
• When the mixture is still warm, roll them with desiccated coconut. And searve chilled!

3. Cashew nut pudding

• The ideal treat to enjoy is coconut payasam, which is made with milk and fresh, delicate coconut.
• Tender coconut pulp and coconut water should be blended into a puree. Set apart.
• Condensed milk(half cup), sugar, and milk( one cup) are all boiled together, then simmered until creamy.
• Let it cool before mixing in the cardamom powder, coconut milk, and pureed coconut. Offer cold.

4. The coconut cake

• Toaster oven: 176 degrees. Butter and sugar are whipped till frothy. Stir well after adding the egg. Mix well before adding coconut milk(one cup), flour(3-4 cups), and baking powder(1/2 tea spoon).
• Grated coconut and full milk should be added gradually, and everything should be well combined.
• In a greased pan, bake the batter for 20 to 30 minutes. Condensed milk, fresh cream, and coconut flakes are all layered on top of the cake. Enjoy!
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5. The coconut curry

• Cook fenugreek, mustard, and dry red chilly in coconut oil. Mix thoroughly before adding the curry leaves, green chilly, ginger, and garlic.
• Cook thoroughly after adding the tomatoes(1-2), onions(2-3), turmeric, coriander, and chilli powder.
• Coconut milk is thinned with water and cooked for five minutes. Boiling coconut milk after thickening. Reboil after adding the tamarind water. Serve rice alongside the curry.

A Coconut World

India, behind the Philippines and Indonesia, is the third-largest producer of coconuts worldwide. Although there are many different ways to prepare coconut in American cuisine, the southern states are particularly dependent on it. South India's exquisite relationship with coconut is an ancient culinary tale. It can be found in everything from chutneys to the creation of mouthwatering dosas, idli, sambar, avial, curries, and much more. Why is cooking with coconuts so special in Kerala? Additionally, coconut is used to make vinegar, sugar, jaggery, and alcohol. Coconut liqueurs like feni in Goa and toddy in Kerala are also well-liked in India. The use of coconut vinegar is credited with giving the traditional Christian Goan food its distinctive flavour(Coconut Vinegar: A Secret Ingredient That Makes Goan Food Taste So Good). One of our favourite kitchen commodities to use in our cooking is coconut, which comes in a variety of forms. Coconut can add a creamy, aromatic twist to all of your culinary creations, from delectable desserts to mouthwatering main course recipes.