Cuckoo for Coconut

YOU WON’T FIND too many culinary folks who aren’t crazy about using coconut in the kitchen. Coconut is not only a multipurpose item, it’s also very nutritious in that it’s loaded with iron, magnesium, protein and Vitamin B. In these recipes, coconut is being called upon in many forms; sweetened flakes, unsweetened shredded, coconut milk, and coconut oil. Coconut is a very versatile ingredient lending itself to both sweet and savoury creations.

Coconut Pound Cake with Mango Whip

Beautiful coconut cake with a mango-infused whipped cream topping will satisfy both a tea time hankering and elevate dessert time offerings. Serve with fresh mango slices for the win!

½ c. unsalted butter, room temperature

1 c. granulated sugar

¼ c. melted virgin coconut oil

3 large eggs

¾ c. sour cream

½ c. coconut milk

2 c. all-purpose flour

2 tsp. baking powder

½ tsp. kosher salt

1 ½ c. toasted, sweetened flaked coconut

Preheat the oven to 350°F. Spray an 8½ x 4½-inch loaf pan with cooking spray.

Line with a piece of parchment, leaving an overhang on the long sides of the pan. This sling will help lift the loaf out of the pan for cooling. Set aside.

Mix the sour cream and coconut milk together and set aside.

In the bowl of a stand mixer, cream together the butter and sugar for approximately three minutes until pale and fluffy. Add the eggs one at a time, scraping the sides of the bowl after each addition.

Add in half of the sour cream and coconut milk mixture, mixing lightly. Add in the dry ingredients and mix on low until mostly incorporated. Add in the rest of the sour cream mixture and mix to combine.

Remove the bowl from the stand mixer and stir in one cup of the toasted coconut. Pour the batter into the prepared loaf pan. Smooth the top with an offset spatula and sprinkle the rest of the toasted coconut on the top. Tap the pan a couple of times on the counter to release any air bubbles. Bake for one hour to one hour and 15 minutes. The loaf should be golden brown and spring back when pressed.

Let the loaf cool in the pan for 30 minutes. Finish cooling completely on a rack.

Mango Whipping Cream

1 c. whipping cream pureé 1 mango (about ½ c. if using frozen mango)

1 tsp. granulated sugar

A stand mixer or a hand mixer can be used to whip the cream.

In a cold bowl with high sides, add in the cream and the sugar. Start to mix on low, increasing the speed to medium. Whip the mixture for about five to six minutes until the path of the whisks in the whipping cream remain and when lifted out of the mixture, the cream holds a peak.

Gently fold in the mango pureé. Cover and refrigerate until ready to use.

Coconut Chicken with Scallion Noodles and Slaw

Serve crispy breaded chicken over a bed of flavourful noodles with crunchy slaw on the side. Top with a delicious homemade dressing and enjoy!

Coconut Chicken

2 chicken breasts

¼ c. toasted, unsweetened coconut

1 c. panko bread crumbs

1 c. flour

2 eggs (lightly beaten)

1 tsp. black pepper

½ tsp. kosher salt

A generous pinch of chili flakes (more or less depending on heat preference)

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. To dredge the chicken, set the three stations up. One bowl with the flour, second bowl with the egg and the third bowl with the coconut, panko, pepper, salt and chili flakes. Coat each chicken breast in flour first. Then dip the chicken in the egg and finally completely coat the chicken in the bread crumb mixture. Set each chicken breast onto the baking sheet.

Bake for 15 minutes. Turn the chicken breasts over and bake for another 10-15 minutes more. At the end to add some colour, turn the broiler on for about 3-5 minutes and broil until golden brown! Let the chicken breasts rest for 5 minutes, slice and plate with the noodles and the slaw!

Scallion Oil

2 bunches of green onions, washed and dried (12-14 stalks)

1 c. avocado oil

Cut the green onions into halves, separating the white/pale part from the dark green top. Set half of the dark green tops aside for garnish. Save the other half to add to the oil part way into the cooking process.

In a saucepan, add in the lower half of the scallions and the oil. Cook over medium-low heat for 10 minutes, until tiny bubbles start to appear. Add in the other half of the green tops. Continue to cook for 20-25 minutes. It should be sizzling the entire time. At the end, the green onions will be a golden brown and slightly crisp.

Pour the oil through a fine mesh sieve and set aside to cool until ready to use.

Scallion noodles

1 tbsp. miso paste

1 tbsp. soy sauce

1 tbsp. scallion oil

¼ c. pasta cooking liquid

375 g spaghetti noodles

In a small bowl, whisk together the miso, soy and scallion oil.

Cook noodles according to package directions. Near the end of the cooking time, reserve one-quarter of the cup of the pasta cooking liquid and set aside. Drain the noodles and return them to the pot or a bowl. Add the two tbsp. of the pasta cooking liquid to the bowl with the other ingredients and whisk together (Feel free to add more cooking liquid to loosen up the sauce). Pour the sauce over the noodles, sprinkle with the other half of the scallion tops and serve.

Slaw Dressing

1 tbsp. grated ginger

2 tbsp. lime juice

2 tbsp. brown sugar

2 tbsp. red pepper flakes

1 tbsp. soy or tamari sauce

1 tbsp. scallion oil

¼ c. avocado oil

½ tsp. salt

½ tsp. pepper

For the slaw itself, any vegetables will work, such as carrots, radishes, cabbage, or anything that has a good crunch. Add all the ingredients to either a blender or a tall container and use a hand blender. Blend all the ingredients together and set aside. When ready, toss the vegetables with the dressing and serve.

Coconut Curry with Coconut Rice

This bright, flavourful green curry pairs perfectly with the richness of the coconut rice. A squeeze of lime at the end creates a beautiful flavour balance.

Coconut Curry

3 tbsp. avocado oil

1 pepper, thinly sliced

2 carrots, cut into matchsticks

1 stalk of pandan

1 c. broccoli florets

1 tsp. kosher salt

1 tsp. ground pepper

1 shallot, thinly sliced

½ c. snow peas, cut into thirds

2-3 tbsp. green curry paste

1 can (398mL) full fat coconut milk sesame seeds fresh cilantro lime wedges

In a large skillet, heat one tablespoon of the oil over medium heat. Add the shallots and cook for three minutes until softened. Add in the carrots, stir and cook for three minutes. Next add in both the pepper and the broccoli florets and continue cooking for another three minutes. Finally add in the snow peas. After two minutes, using a slotted spoon, remove all the vegetables into a bowl and set aside.

Using the same skillet, lower the heat slightly. Add in the remaining two tablespoons of oil and the green curry paste. Cook until the green curry paste is fragrant. Pour in the coconut milk, add the salt, pepper and pandan stalk. Whisk to combine. Let this mixture simmer for two to three minutes to bring the flavours together.

Add the vegetables back to the skillet and keep warm until the rice is ready. Serve with fresh cilantro, sesame seeds and a squeeze of lime juice

Coconut Rice

1 c. basmati rice

1 c. coconut milk (Use the other half of the can from the coconut loaf!)

1 c. water

1 tbsp. kosher salt

Add the rice into a medium pot and rinse before adding the cooking water. Drain off the rinse water and add in the coconut milk, water and salt. Bring to a boil over high heat. Reduce the heat to low and simmer until all the liquid is absorbed. Remove from the heat, put the lid on until ready to serve. Fluff with a fork before serving.

Chocolate Macaroons

Chocolate and coconut are a win every time. These cookies are a sweet little bite anytime of the day. Change it up by adding cranberries or nuts instead of chocolate chips!

2½ c. flaked coconut, packed

¾ c. granulated sugar

¼ c. all purpose flour

3 tbsp. unsweetened cocoa powder

¼ tsp. salt

4 egg whites, lightly beaten

1 tsp. vanilla

1 c. milk chocolate chips (or cranberries)

½ c. chocolate circles

Preheat the oven to 325°F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, stir together the coconut, sugar, flour, cocoa, salt, and chocolate chips. Stir in egg whites and vanilla until combined. The dry ingredients should all be coated in the wet ingredients.

Using a 2 tablespoon cookie scoop, scoop the mixture onto the prepared baking sheets. Bake for 20 minutes. As soon as the sheet is removed from the oven, press a chocolate circle into the top of each cookie. Let the cookies continue to cool on the sheet for 15 minutes and then remove to a cooling rack to completely cool the cookies. These cookies will keep in a sealed container for up to two weeks. They also freeze nicely!