If you are ever marooned on an island with nothing but a coconut tree, you will be okay as long as you can reach those coconuts and crack them open!

Coconuts are a miracle food and can be used in so many forms.  When you crack one open, be sure not to loose out on the coconut water, which is can be a lifesaving hydrating drink containing electrolytes and sugar.
Coconut milk and cream are a blend of the water and the nutty flesh.  Coconut oil- pressed from the flesh, is the current darling of the health industry due to its  wealth of health benefits. 

 Coconut oil contains lauric acid, which is easily absorbed and turns into energy instead of being stored as fat.  It is a saturated fat, but healthier than lard, butter or other saturated oils because of its unique molecular structure.  Evidence shows that it helps lower cholesterol and improves metabolism.  Adding it to your morning coffee improves energy and cognitive function while keeping your blood sugar levels stable. Cutting down on sugar and carbohydrates and doubling up on good fats like coconut oil and protein- has been recognised as the best way to lose weight and feel better.

It could be worth a crack, especially if it allows one to eat delicious coconut cream treats guilt free.

So let’s give it a crack, here are my top 5 recipes using coconut, what do you think?

Drop me a comment if you’re a coconut lover,

Until next time

Happy styling

Taryne

COCONUT & NUT GRANOLA

COCONUT RANCH DRESSING

This is a popular dressing given a new twist with coconut milk. I’m enjoying over a platter of crunchy salad greens. It is vegan, and paleo, and will keep in a sealed container in the fridge for a week.

Serve over a crunchy green salad

 

COCONUT NOODLE BROTH

I am admittedly a lazy eater, I love nothing better than a comforting bowl of noodles and broth to slurp. This recipe ticks all the boxes for speed, comfort and of course delicious flavour !

You can increase the heat by adding more child, or leaving the seeds in of the ones you use, you can also add cooked chicken breast or poached prawns if you prefer.

Yields1 ServingDefault (1 Serving)Double (2 Servings)Triple (3 Servings)

Prep Time-5 minCook Time-15 minTotal Time-20 min

 1 can, 400g coconut milk, can use Lite

 250 ml good quality vegetable stock

 1 stalk lemon grass, bruised and cut in half

 4 kaffir lime leaves

 4 slices galagal, or substitute fresh ginger

 2 chillis, seeds removed and sliced

 200 g Tofu, cubes

 150 g rice noddles

 200 g assorted mushrooms

 2 tbsp fish sauce, or seaweed sauce for vegans

 30 ml lime juice

 15 g coriander

1

Place the coconut milk, stock, lemon grass, kaffir lime leaves, galangal, and chillis in a medium saucepan over high heat. Bring to a boil.
Add the tofu, noodles, mushrooms, fish sauce or seaweed, and lime juice and simmer for 5- 8 minutes for the flavours to develop.
Garnish with chopped coriander and serve hot!

Ingredients

 1 can, 400g coconut milk, can use Lite

 250 ml good quality vegetable stock

 1 stalk lemon grass, bruised and cut in half

 4 kaffir lime leaves

 4 slices galagal, or substitute fresh ginger

 2 chillis, seeds removed and sliced

 200 g Tofu, cubes

 150 g rice noddles

 200 g assorted mushrooms

 2 tbsp fish sauce, or seaweed sauce for vegans

 30 ml lime juice

 15 g coriander

Directions

1

Place the coconut milk, stock, lemon grass, kaffir lime leaves, galangal, and chillis in a medium saucepan over high heat. Bring to a boil.
Add the tofu, noodles, mushrooms, fish sauce or seaweed, and lime juice and simmer for 5- 8 minutes for the flavours to develop.
Garnish with chopped coriander and serve hot!

Coconut Noodle Bowl

IngredientsDirections

 

COCONUT & LIME POPSICLES

I think lime is to coconut what balsamic is to tomatoes. The slightly acidic but not to over powering flavours are such a classic combo they risk becoming a cliche. But seriously even if they are, who cares when they are so darn delicious.
These smaller ice popsicles are a perfect size treat for children, or use popsicle moulds for a dairy free dessert for adults.

Yields1 ServingDefault (1 Serving)Double (2 Servings)Triple (3 Servings)

Prep Time-5 min

 1 can , 400g coconut cream

 2 limes, juice & zest

 12 tbsp honey, agave or maple syrup

1

Whizz all the ingredients in a blender or with a stick blender
Pour into Popsicle moulds, I use large silicone ice cube trays.
Freeze for 8 hours
Remove and serve.

The coconut yoghurt in the previous blog post also works very well in this recipe, it will have a thinner consistency and be more icy than creamy when frozen.

Ingredients

 1 can , 400g coconut cream

 2 limes, juice & zest

 12 tbsp honey, agave or maple syrup

Directions

1

Whizz all the ingredients in a blender or with a stick blender
Pour into Popsicle moulds, I use large silicone ice cube trays.
Freeze for 8 hours
Remove and serve.

The coconut yoghurt in the previous blog post also works very well in this recipe, it will have a thinner consistency and be more icy than creamy when frozen.

Coconut & Lime Popsicles

IngredientsDirections

 

COCONUT CREAM ICING 

An excellent diary alternative, all that is required is a little planning.

 

Recipes & Styling : Taryne Jakobi Styling

Photography: Roelene Prinsloo

Research: Helena Kingwell.

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