Gordon Rock - The Coconut Lovers Cookbook: 30 Simple and Tasty Coconutty Dishes for all Occasions. Go Loco for Coco to your hearts (and stomachs!) content!

The Coconut Lovers Cookbook

30 Simple and Tasty Coconutty Dishes for all Occasions. Go Loco for Coco to your hearts (and stomachs!) content!

By

Gordon Rock

Published by Gordon Rock at Smashwords

Copyright 2020 Gordon Rock

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Looking to spice up your diet with more exotic flavours? Trying to go dairy-free but struggling to give up your favourite treats? Or just already converted to team coconut and looking for more ways to incorporate it into your cooking? Well, the search is over! Here are 30 recipes that anyone can make to start you off on a more exotic, dairy-free and coconutty path in life. This writer is a self-proclaimed loco for coco-nut, especially in my quest to be dairy-free but still satiate my enormous sweet tooth! I often find myself whipping something up, only to realise later that, had I substituted some of the ingredients for a coconut product, I would've come up with something healthier and kept myself on my dairy-free path. In this book, I have aimed to showcase a vast array of different kinds of cuisines and meals to show just how versatile coconut really is, and how simple it will be to switch out the ingredients that we are so used to using for something a little more fresh, a little more healthy and a whole lot more coconuttily delicious! Flip the page now, and join me on a smooth and creamy journey into the world of coconut which you will definitely not regret!

Coconuts lovers! Spice lovers! Assemble! This super easy, full-flavoured Thai curry was made for you! This vibrant dish is a quick 2-pot crowd-pleaser that's surely going to have your diners begging for seconds (so maybe double up on the quantities to avoid disappointment!).

Serves: 4-6

Preparation time: 25-35 minutes

Ingredients:

Serving suggestion:

Serve with boiled rice (you could squeeze in some lime juice whilst it's cooking) and naan bread. Garnish with fresh lime zest.

1) Chop all ingredients, using a separate board for the raw chicken.

2) Add the potatoes and a pinch of salt into already-boiling water for 5 minutes

3) Add the beans to the potatoes and cook for another 2-4 minutes. Check that the potatoes are cooked but not overly softened and the same with the beans, as they will continue to cook. Drain and leave to one side.

4) Very quickly fry the garlic in a wok, large frying pan or saucepan, taking care not to let it burn. This can happen very quickly so keep the heat low

5) Incorporate the curry paste and then the coconut milk, turning the temperature up to medium-high. The mixture will begin to bubble and give off a strong aromatic scent.

6) Add in the fish sauce and sugar, tasting as you go. Make this recipe your own by playing around with the levels of saltiness, spiciness, sourness and sweetness to taste.

7) Once the mixture tastes as you'd like, add the chicken, turning the heat down to medium. Cover the pot and leave it bubbling for 5 minutes.

8) Add in the peanuts and lime zest and cover again for a further 3-5 minutes, giving the chicken time to thoroughly cook.

9) Once you are satisfied with the chicken, add in your potatoes and beans and turn the heat down to a simmer as everything mixes together. A minute or so before coming off of the heat, add the basil leaves.

10) With a flourish, sprinkle on your desiccated coconut to garnish and for best results, serve still piping hot!

Tips: Rice quantities can be tricky! A very general rule of thumb is half a cup of rice per person and double the amount of water. For 4-6 people- as in this recipe - the rice should take between 12-15 minutes, depending on your method and how sticky you like it.

The key to the best Thai food is that amazing balance of flavours lip-smacking saltiness, zesty sourness, a little sweetness and just the right amount of mouth-warming spice! Although this recipe suggests quantities, it cannot be stressed enough how important it is to taste as you go and cook to your own palette. Don't be afraid to add a little more or a little less. Just use caution and add only a little more at a time. Nothing is worse than ruining a delicious dish with a giant glug of fish sauce!

Ah the Bounty. One of the world's best loved chocolate bars, most especially if you're a coconut freak! Channel your inner Willy Wonka and try your hand at this deliciously chewy take on the classic, feeling no guilt as you enjoy this egg, gluten and dairy-free treat.

Makes: 10-12 bars depending on what size you cut them

Preparation time: 20 minutes. 2+ hours freezing

Ingredients:

Serving suggestion:

Serve chilled and enjoy with a hot cup of coffee on a winters day or with an iced pia colada in the summer.

1) Combine the desiccated coconut, coconut milk, syrup of your choice and coconut oil in a saucepan on a low heat. The mixture should start to bubble and bind together fairly quickly. If you are using the dried cranberries, add them in now.

2) Line a baking tray with cling film and spread the mixture evenly in the tray. For it to stay firm, it will need to be compacted. To really ensure this, you can add another layer of cling film over the top and use a rolling pin to flatten and smooth the mixture. Then leave in the fridge to firm up. This will take roughly 2 hours.

3) Just before your coconut mixture is ready, melt your chocolate. To ensure that you don't burn it in the microwave, put it in a Pyrex or metal mixing bowl over a saucepan of boiling water instead and stir continually until its all melted and smooth.

4) At this point, add in anything else you wish to the chocolate. Some suggestions would be a little mint essence, chilli or chopped hazelnuts. Just leaving the chocolate plain with a pinch of salt is good too though!