Home Health This Summer, go nuts over coconut!

This Summer, go nuts over coconut!

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With the mercury at a high, it makes perfect sense to tuck into food and drinks that can help you cool off. High on that list is nariyal pani. It’s chock-full of benefits — hydrating, low-fat, packed with electrolytes, reduces blood pressure and is used in a variety of beauty treatments, too. But this season, go beyond just coconut water. You can enjoy the fruit in so many different ways. Here are a few of them…

TRY THESE EASY-TO-MAKE DESSERTS
Coconut ice cream

coco-icecream

Overloaded with the rich flavour of fresh coconut, it’s the best thing to gorge on in summer, says Chef Reetu Uday Kugaji. She shares how to make it.

Ingredients
Ingredients
Ingredients
Full-fat coconut milk, chilled — 1 ½ cup

Coconut cream, chilled — ½ cup

Coconut, peeled and finely chopped/flaked — ¼ cup

Organic sugar — ¼ cup

Sea salt — a pinch

Method
Method
Method
Method
Method
Stir full-fat coconut milk, coconut cream, chopped coconut, sugar and salt in a bowl. If using an ice cream maker, transfer the mixture to it and churn at the lowest speed for 15 minutes. If not, freeze the mixture in ice cube trays, then blend the cubes in a blender. Freeze.

1) Ensure that you use full-fat coconut milk, as it gives good volume to the ice-cream.

2) You may skip adding sugar and add organic honey.

Betel leaf-coconut yoghurt

betel


This cooling yoghurt is apt for the scorching summer, adds Chef Kugaji. It’s flavoured with betel leaf, cape gooseberry, thick coconut cream and honey.

Ingredients
Ingredients
Ingredients
Betel leaves (maghai paan leaves), and pureed — 18

Cape gooseberry puree — ½ tbsp

Coconut cream — 125 ml

Green cardamom powder — ¼ tsp

Fennel powder — ¼ tsp

Honey, organic — 1/4th tbsp

Greek yoghurt — 175 g


For the Garnish
Cape gooseberry sliced, frozen — 1 tbsp

Rose petals, dried — 1 tsp

Method
Method
Method
Method
Method
Blend the betel leaf puree, cape gooseberry puree and honey. Use a spatula to stir the blended ingredients along with green cardamom powder and fennel powder into the coconut cream and yoghurt. Transfer to serving bowls. Serve chilled,

garnished with sliced and frozen cape gooseberry and dried and edible rose petals.

1) Add gulkand if desired.

Coconut kheer
Ingredients
Tender coconut water — 1 cup

Tender coconut flesh — 1 cup

Honey — ½ cup

Jaggery — 2 tbsp

Milk — 2 cups

Cardamom powder — ½ tsp

Nuts —¼ cup chopped


Method
Blend half the tender coconut and coconut water and puree till smooth. Set aside. Heat milk, add sugar and reduce it to half. Remove it from heat and add honey, jaggery, tender coconut mix, the remaining chopped tender coconut, cardamom powder and nuts. Mix. Chill and serve.

Mango-coconut sticky rice


coconut-srickyrice2



Ingredients
Glutinous (sweet) rice — 1 ½ cups

Coconut milk, unsweetened — 1 ½ cups

Sugar — ¼ cup, salt

Sesame seeds — 1 tbsp, roasted

Mango — 1 large, cut into long slices

Method
Method
Method
Method
Method
Boil the rice. While it cooks, mix the coconut milk, sugar and salt in another pan and add the cooked rice to it. Cool. For the sauce, mix more of the coconut milk with sugar and salt. Boil. Spoon the sticky rice onto a plate. Arrange the mango slices on top and pour the sauce over it. Add sesame seeds on top.

Coconut payasam


payas



Ingredients
Tender coconut pulp from two coconuts

Coconut water — 1 cup

Milk — 1 cup

Condensed milk — 3 tbsp

Cardamom powder — 1

Cashew nuts — 4

Raisins — few

Ghee — ½ tsp

Method
Method
Method
Method
Method
Boil milk, thicken and cool it. Fry cashew nuts and mix the ground pulp to the milk. Add condensed milk, nuts, raisins, cardamom powder and mix well. Serve chilled.

Coconut Mousse
Ingredients
Ingredients
Ingredients
Cold water — 120ml

Gelatin — 20g

Coconut cream — 240 ml

Coconut milk — 240 ml

Whipped cream — 360 g

Sugar — 30 g

Method
Method
Method
Method
Method
Soak the gelatin in cold water for five mins and let it bloom. Heat (do not boil) the coconut cream and coconut milk. Add the bloomed gelatin to it. Add sugar once cool. Take whipped cream, coconut milk and cream mixture and add this to the glasses. Freeze. Garnish with desiccated coconut.

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