Off the Menu with Dara can be heard every Saturday from 11:00-Noon on News Radio 830 WCCO!
Trends make the year, right? One day we’re all eating Lobster Thermidor, suddenly it’s time for Tiramisu, and now everybody, coconut! 2014 was obviously the year of kale. It was in chips, in salads, braised; it was everywhere. For 2015 I feel absolutely confident saying the trend is coconut! We’re going to see it in our baked goods, in our side dishes, in our granola and candy bars, everywhere you can use coconut, expect it! Till then, here’s my top five coconut recipes!
Creamy, spicy, coconut-based curries are a really easy weeknight meal, and they reheat beautifully. In the recipe here, Cat Cora uses raw chicken breasts. I have used a rotisserie chicken too. Perfect if you are like me and buy two when they’re on sale.
Just substitute the water for coconut water when you’re making rice, or about half and half coconut milk and water, add shredded, toasted unsweetened coconut and cilantro at the end, if you’re so inclined. Here’s an official recipe if you don’t want to wing it.
Coconut Oil Roasted Sweet Potatoes
Coconut oil is high in saturated fat, and was therefore vilified in the 80’s as being bad for your cholesterol (Of course the hydrogenation process was the real evil, here). Today it’s a health food, and doctors are exploring it as a real treatment for dementia and Alzheimer’s. In cooking, I especially love it with sweet potatoes, in wedges or squares. Just toss the potatoes with melted coconut oil, and that’s really good!
Who doesn’t like Almond Joys and Mounds Bars? I love them. And I like the fancy homemade versions even more! Saveur magazine has a great recipe that has you mix up the coconut and cream in a food processor, then roll in cocoa and cinnamon. Fun and easy to do with kids, too. I have skipped the cinnamon altogether and just used ground chocolate (Ghiradelli ground chocolate) which we use for hot cocoa too.
Magic Coconut Custard Pie
Some shredded coconut, a little cream and milk. That’s it. I love this Land O’Lakes super super easy recipe—though I back down the sugar by a quarter cup when I make it. With the good eggs, butter, and cream I say you can eat this for breakfast!