Coconut ranks as the star performer of Maharashtra’s culinary culture. Tough on the outside, and soft on the inside – this versatile fruit steals the spotlight with tropical flavours and nutty charm. From its creamy avatars in spicy vada pav chutneys to their sweet moves in modak, coconut adds a dash of coastal coolness to a multitude of dishes.
Each year, World Coconut Day is celebrated on September 2. The theme for this year’s observance is “Sustaining coconut sector for the present and future generation.” It is aimed at raising awareness about its contribution to the livelihood and economy of coconut-producing countries. In addition to being a staple fruit in India, it also provides health benefits like improved heart functioning due to healthy fats and better digestion through dietary fibers.
To ring in the spirit of this coastal fruit, let’s dive into the diverse coconut recipes we have scoured for you from city-based chefs.
Coconut Balchao Prawns
Relish this innovative twist on a classic Goan dish, where the rich flavours of coconut combine with the spicy tanginess of Balchao for a delectable seafood experience!
Ingredients:
For the marinade:
Fresh prawns, cleaned and deveined – 500 grams
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Salt to taste
For Coconut Balchao sauce:
Grated fresh coconut – 1 cup
Dried red chilies, soaked in warm water – 8-10
Garlic cloves – 6-8
Piece of ginger – 1-inch
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Peppercorns – 1/2 tsp
Turmeric powder – 1/2 tsp
Tamarind paste – 2 tbsp
Vinegar – 3-4 tbsp
Oil – 2 tbsp
Salt to taste
For cooking:
Oil – 2-3 tbsp
Finely chopped onion – 1
Green chilies, slit – 2-3
Finely chopped tomato – 1
Fresh coriander leaves for garnish
Method:
1. In a bowl, combine the cleaned prawns with turmeric powder, red chili powder, and salt.
2. Mix well and let them marinate for 20-30 minutes.
3. In a blender, combine grated coconut, soaked dried red chilies, garlic cloves, ginger, cumin seeds, mustard seeds, peppercorns, turmeric powder, tamarind paste and vinegar.
4. Blend into a smooth paste. Adjust the vinegar and tamarind paste to achieve your desired level of tanginess.
5. After the marinade has sat for 30 minutes, heat oil in a pan over medium flame.
6. Add chopped onions and sauté until they turn translucent.
7. Add the green chilies and chopped tomatoes.
8. Cook until the tomatoes soften.
9. Stir in the prepared Coconut Balchao sauce and cook for a few minutes until the oil starts to separate from the paste.
10. Add the marinated prawns to the pan. Stir well to coat them with the Coconut Balchao sauce.
11. Cook for about 5-7 minutes or until the prawns turn pink and are cooked through.
12. Be careful not to overcook them, as prawns can become tough if overcooked.
Season with salt as needed.
13. Garnish with fresh coriander leaves.
14. Serve the Coconut Balchao Prawns hot with steamed rice or crusty bread.
Recipe by home chef, Yelena Thomas
Jaggery Coconut Rice
In the Maharashtrian matriarch’s kitchen, shredded coconut reigns supreme in intensifying the taste of her cuisine. Here is a traditional dessert that makes use of grated coconut blended harmoniously with the sweetness of jaggery. It`s often relished during festivals and celebrations as a symbol of prosperity.
Ingredients:
Long-grain rice – 1 cup
Grated fresh coconut – 1 cup
Grated jaggery – 1/2 cup
Cashew nuts, halved – 1/4 cup
Raisins – 1/4 cup
Green cardamom pods, crushed – 2-3
Cloves – 2-3
Cinnamon stick – 1 small piece
Salt – 1 pinch
Ghee – 2 tbsp
Water – 2 cups
Method:
1. Rinse the rice under cold water until the water runs clear.
2. In a large saucepan, heat ghee over medium heat. Add cashew nuts and raisins.
3. Fry them until the cashews turn golden and the raisins puff up. Remove them and set aside.
4. In the same pan, add crushed cardamom pods, cloves, and cinnamon sticks. Sauté for a minute.
5. Add washed rice and sauté for another 2-3 minutes, stirring gently.
6. Pour in two cups of water and a pinch of salt.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and the water is absorbed.
8. In a separate pan, melt jaggery with a few tablespoons of water over low heat. Stir until it dissolves and forms a syrup.
9. Remove the syrup from heat.
10. In a large mixing bowl, combine the cooked rice, grated coconut, and jaggery syrup.
11. Gently mix everything together until well combined. Adjust the sweetness according to your taste by adding more jaggery if needed.
12. Add the fried cashew nuts and raisins to the jaggery coconut rice mixture. Mix them in.
13. If desired, garnish with sliced almonds and fresh coconut slices and serve.
Recipe by home chef, Sangeeta Kashikar
Coconut Delight Candy
The festive line-up is on the horizon with Krishna Janmashtami coming up on September 6. To celebrate this auspicious occasion, let`s indulge in a unique and delightful prasad recipe shared by Mumbai-based chef T. S. Abisha Thomas. Coconut Delight Candy is a scrumptious treat that combines the goodness of coconut and the richness of jaggery.
Ingredients:
Grated coconut: 1 cup
Jaggery: 150 gm
Cardamom: 1 tsp
A pinch of Salt
Ghee: 1 tsp
Rice flour: 3 tsp
Water – as needed
Method:
1. Begin by grinding the grated coconut in a mixer with one cup of water to make a coarse paste.
2. In a bowl, prepare the sugar syrup by combining jaggery and ½ cup of water.
3. Heat the mixture on a medium flame, stirring continuously until the jaggery dissolves completely. This will create a sticky and luscious syrup.
4. Once the sugar syrup reaches the desired consistency, add the aromatic cardamom powder, a pinch of salt, and ghee. Mix these ingredients thoroughly, allowing the flavours to infuse.
5. Gently integrate the coconut paste you prepared earlier into the sugar syrup mixture. Also, add the rice flour to the mixture, ensuring that everything blends harmoniously.
6. Move the pan back to the stove and cook the mixture over low heat. Keep stirring continuously to prevent any lumps from forming. The mixture will start to thicken and come together into a cohesive mass.
7. Once the mixture achieves the perfect consistency and starts to leave the sides of the pan, indicating that it`s ready, transfer it onto another pan or a clean surface.
8. While the mixture is still hot, shape it into small balls or moulds of your choice.
9. Press the mixture firmly to hold its shape and create beautiful patterns. You can use various moulds to add a festive touch.
10. Allow the coconut candies to cool and set. As they cool down, they will firm up and become even more delicious.
11. Serve the candies after 1-2 hours of cooling.
Recipe by T. S. Abisha Thomas
Coconut Fashioned Cocktail
The fashioned cocktail is a delightful and tropical twist on the classic old-fashioned cocktail. This unique blend of flavours combines the richness of bourbon whiskey with the sweetness of Malibu coconut rum, enhanced by the complex and aromatic notes of Angostura bitters.
Ingredients:
Bourbon whiskey – 40ml
Malibu coconut rum – 20ml
Angostura bitters – 2-3 dashes
Ice cubes
Coconut flakes (for garnish)
Orange or lemon peel (optional, for garnish)
Glassware:
Old fashioned glass
Garnish:
Coconut flakes for rimming
Method:
1. Begin by rimming the old-fashioned glass with coconut flakes. To do this, you can moisten the rim of the glass with a small amount of water or simple syrup, and then gently press the rim into a plate of coconut flakes to coat the edge.
2. In a mixing jar or mixing glass, combine bourbon whiskey and Malibu coconut rum.
3. Add the dashes of Angostura bitters to the mixing jar. Then, fill the mixing jar with ice cubes. The ice will help chill and dilute the cocktail as you stir.
4. Using a bar spoon, gently stir the mixture in the mixing jar for about 20-30 seconds. The stirring will chill the ingredients and achieve the desired level of dilution.
5. Once the cocktail is stirred correctly, use a cocktail strainer to pour the mixture from the mixing jar into the prepared old-fashioned glass. The strainer will catch any ice and solid particles, ensuring a smooth drink.
4. For garnish, the ideal option is to line the rim with shredded coconut.
5. Your Coconut fashioned cocktail is now ready to be served.
Recipe by chief mixologist at Escobar
Coconut Protein Ladoo
Incorporate these health laddoos into your daily routine for a tasty and guilt-free snack. Crafted with the natural sweetness of coconut and protein-rich ingredients, these laddoos are a smart choice to fuel your day with sustained energy and support your fitness goals.
Ingredients:
Desiccated coconut – 1 cup
Plant-based protein powder (such as pea protein or hemp protein) – 1/2 cup
Coconut condensed milk (you can make this by simmering coconut milk and sweetener until it thickens) – 1/2 cup
Chopped nuts (almonds, cashews, or pistachios) – 1/4 cup
Cardamom powder – 1/2 tsp
A pinch of saffron strands
Edible rose petals for garnish (optional)
Method:
1. In a dry pan, lightly toast the desiccated coconut until it turns slightly golden. Remove from heat and let it cool.
2. Soak the saffron strands in a tablespoon of warm plant-based milk to release the flavour and colour.
3. In a mixing bowl, combine the toasted desiccated coconut, plant-based protein powder, chopped nuts, cardamom powder, and saffron-infused milk.
4. Mix well until all the ingredients are evenly combined.
5. Gradually add the coconut condensed milk to the mixture. Start with a small amount and add more as needed until the mixture comes together. You should be able to form small balls without the mixture being too dry or too sticky.
6. Roll a small portion of the mixture between your palms to form a ball. If the mixture is sticking to your hands, you can lightly grease your palms with a bit of coconut oil.
7. Press a few edible rose petals onto the surface of each ladoo for a festive touch.
8. Allow the ladoos to set in the refrigerator for about 30 minutes before serving.
Recipe by Shweta Patil Lokhande, clinical dietician at Fast&Up
