From the first course meal to the second and third course, coconut can serve as the main ingredient in your food.
The coconut flakes are not the only useful and tasty part of the coconut, the milk is also as good.
It can be used to generate healthy meals that are not only tasty, but also appeal to the eyes.
From coconut rice, coconut chips, coconut cake, coconut ice cream, coconut bread, coconut candy to tapioca and others, coconut is very versatile.
The unique feel of natural coconut flavour on the taste buds usually makes one satisfied. Coconut rice is a simple meal made with coconut milk, rice and seasoning. The wonderful thing about coconut rice is, it still retains that yummy ‘coconutty’ flavour even after absorbing the various seasonings. The interesting thing about this meal is that it can allow a little twist, you can make it coconut jollof rice. It looks the same as the plain jollof rice but the aroma and taste is different. It’s a great meal to use in surprising your guest.
To make this meal, parboil the rice first, pour the chicken stock, coconut milk and the tomato stew into a pot. Set on the stove to boil. Add the drained parboiled rice, salt and pepper to taste. Cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.
Serve with fried plantain, moi moi, coleslaw etc.
This is Nigerian type of coconut candy. Some work goes into grating the fresh coconut into tiny pieces but the snack itself is very simple to make.
To make this meal, the first thing is to pour the coconut juice into the pot, add the icing sugar and stir. Also, add the tiny coconut pieces and stir. Add water and cover the pot. Set to boil at high heat. Stir continuously till all the water is just about evaporated. At a time, you will notice that the contents have started sticking together. That is the sugar caramel rising. Keep stirring until the coconut pieces start turning slightly brown. Serve in a plate and allow to cool.
This is a traditional Nigerian recipe for a classic dessert of tapioca cooked in coconut milk and water, flavoured with bayleaves and cloves. The pearls are made from cassava. For the days you require high energy levels, try tapioca and milk for breakfast. The high carbohydrate level will keep you active all morning.
To make this meal, use tapioca, water from one coconut, flesh from another, grated bay leaves and a pinch of whole cloves. Place the tapioca in a bowl, cover with plenty of water and set aside to soak overnight.
The following morning, combine the bay leaves and cloves in a small pan with water. Bring to a boil then take off the heat and strain the liquid.
Drain the tapioca and place in a pan with the flavoured water. Cook gently until the tapioca granules are almost translucent, then add the coconut milk and coconut flesh. Cook until all the coconut milk has been absorbed then spoon into bowls and sweeten with honey or syrup.
This can be served warm or cold.
Shuku shuku is Nigerian coconut chips. It’s crunchy and pleasant tasting and will make a great addition to your small chops list. Add all the ingredients together in a mixing bowl, and thoroughly mix into a thick dough paste. Gently scoop and roll into balls. Coat coconut balls by lightly rolling in flour. Place balls on baking sheet or flat baking pan – a few inches apart. Bake until golden brown, which should be about 15-25 minutes. Serve cold.