About Time: You Got Creative with The Coconut CollaborativeBy Angelica Malin
Are you mad about coconuts? You’re not alone, friend. And hey, good news, we’ve got a whole week dedicated to them! We teamed up with our friends at The Coconut Collaborative for special Coconut Week on About Time – for coconut inspiration, follow Coconut Collab on Twitter here, like them Facebook here and keep up to date by using #CCcoconutweek. The wonderful Cook Clean with Kate has rustled up her favourite dairy-free recipes, go coconuts:
Indian Salmon With Spicy Mango and Cucumber Salsa
Serves: 2
Ingredients
- 2 salmon fillets (skin on)
- 1 tbsp curry powder
- 1 tsp hot chilli powder
- 1 tbsp coconut oil
- Salt and Pepper
For the salsa
- ½ mango peeled and finely chopped
- ½ cucumber peeled and deseeded
- 1 green chilli finely chopped and deseeded
- 1 tbsp chopped fresh mint
- Juice ½ lemon
- 1 spring onion finely chopped
To serve
Coconut Collaborative natural coconut yogurt
Method
1. Season the salmon fillets.
2. Mix the curry powder and chilli powder together, spread over the salmon fillets and leave for 10 minutes.
3. Mix all the salsa ingredients together in a small dish.
4. Heat the oil in a frying pan and gently fry the salmon on each side for approximately four minutes, skin side first, depending on the thickness of the fish.
5. If you like your salmon well done, transfer to a pre-heated oven at 180°C and cook for a further seven minutes.
6. Serve the salmon with the salsa on the side and a dollop of Coconut Collaborative yogurt over the top.
Serves: 6 pancakes
Ingredients
- 75g gluten-free oats (blended in a food processor to create an oat flour)
- 1 ripe banana, mashed
- 60ml Coconut Collaborative natural yoghurt
- 2 tsp chia seeds
- 1 tsp maca root powder (optional)
- 1tsp vanilla extract
- 1 large, organic egg + 1 large, organic egg white
- 4 tbsp almond milk
- Coconut oil for frying the pancakes
To serve (optional toppings)
- Small banana, finely sliced
- Handful of berries of your choice
- Toasted coconut flakes
- Toasted nuts or seeds
- Chia seeds
- Chocolate sauce
- Maple syrup
- 2 tbsp Coconut Collaborative natural yoghurt mixed with 1 tbsp almond milk
Method
1. Place the oats, mashed banana, yoghurt, chia seeds, maca root powder (if using), vanilla extract and the whole egg in a large bowl and mix well to combine.
2. In a separate bowl, beat the egg white with an electric whisk for several minutes until frothy and stiff.
3. Fold the whisked egg white into the pancake mixture until thoroughly combined.
4. Add one tablespoon of almond milk and gently stir it into the pancake mixture, being careful not to over stir which will knock the air out of the egg whites. Add the extra tablespoon of almond milk to the mixture if it looks too thick. The consistency should be similar to thick cream.
5. Heat a large frying pan and add one tablespoon of coconut oil and pop a plate into the oven to keep warm.
6. Once the oil is hot, add two tablespoons of batter to the pan, and fry the pancakes two at a time for three minutes each side being careful the heat isn’t too high.
7. Keep them warm while you fry the rest.
8. Pile the pancakes up on the warmed plate and serve with your chosen topping.
Mango, Chia and Goji Berry Smoothie
Serves: 2
Ingredients
- 1 small mango, peeled and stone removed
- Juice 1 large orange
- 1½ cm fresh ginger
- 3 tbsp dried goji berries
- 1 tsp ground turmeric
- ¼ tsp freshly ground black pepper
- 130g Coconut Collaborative mango yoghurt
- 200ml almond milk (possibly a little bit more if you prefer a runnier smoothie)
To serve
- 2 tsp Coconut Collaborative mango & passion fruit yoghurt
- ½ passion fruit
- Fresh mint leaves
Method
1. Cut the mango into chunks and place in a blender.
2. Add all the other ingredients and blend until smooth and creamy.
3. Taste the smoothie and check it’s to your liking, adding a little more orange juice if you would prefer a little added sweetness.
4. Pour into two large glasses, and sprinkle with the chia seeds on top.
Serves: 4
Ingredients
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tbsp fresh ginger, finely chopped
- 2 tsp chilli flakes
- 1 tsp cayenne pepper
- 1 tsp ground cinnamon
- 1 broccoli, cut into small florets
- 2 large carrots, peeled and cut into 2cm pieces
- 1 small fennel bulb, sliced
- 1 small courgette, sliced into 2cm rounds
- 2x 400g tin chopped tomatoes
- 100g yellow split peas
- 2 tbsp fresh coriander leaves
- 200-300ml vegetable stock
- 100g tin cooked chickpeas, drained
- Salt and pepper
To Serve
- 130g Coconut Collaborative natural yoghurt
- 2 tbsp coriander, finely chopped
Method
1. Heat a large, deep frying pan or casserole dish and add the oil.
2. Fry the onion, garlic and ginger with a little seasoning for approximately eight minutes until softened.
3. Add the spices and stir, adding a tablespoon of water if the mixture looks to be sticking to the bottom of the pan.
4. Add the broccoli, carrots, fennel, courgette and a little more seasoning and fry for a further five minutes.
5. Add the tomatoes, yellow split peas, coriander leaves and 200ml of the stock and boil gently over a low heat for 45 minutes.
6. Add the chickpeas and simmer for a further 15 minutes, adding the leftover 100ml of stock if you prefer a slightly thinner consistency.
7. Serve with Coconut Collaborative yoghurt and a sprinkling of coriander leaves over the top.
Serves: 4
Ingredients
- 2 tbsp coconut oil
- 2 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 onion, finely chopped
- 1-2 cloves garlic, finely chopped
- 1 tbsp fresh ginger, peeled and grated
- 1 red chilli, seeds removed and finely chopped
- 1 tbsp garam masala
- 2 tsp ground turmeric
- 2 tsp medium strength curry powder
- 2 tbsp tomato purée
- 250g brown rice, rinsed and drained
- 750-850ml vegetable stock
- 250g cooked smoked fish (I like to use pre-cooked salmon fillets)
- 3 large organic eggs, boiled to your liking, shells removed and cut into quarters
- Small bunch fresh coriander, finely chopped
- Salt and pepper
To Serve
- 60g Coconut Collaborative, natural yoghurt
- 2 tbsp fresh mint, very finely chopped
- Pinch chilli powder
Method
1. Heat the oil in a large, deep frying pan. Add the cumin seeds and black mustard seeds and as soon as they start to pop add the onion, garlic, ginger, chilli, salt and pepper and fry over a low heat for approximately eight minutes until softened.
2. Add the garam masala, turmeric, curry powder and the tomato purée and stir well.
3. Add the rice, 750ml of the stock and a little more seasoning. Turn up the heat and bring up to boiling point.
4. Once boiling, reduce the heat, place a pan lid on the top and allow the rice to simmer for approximately 40 minutes. Check the contents of the pan after 35 minutes and add the extra 100 ml of stock if it looks to be drying out.
5. Once the rice is cooked and the water has been absorbed, flake / break up the fish and fold it through the rice.
6. Check the seasoning and serve the kedgeree with the yoghurt on the side with the eggs arranged between the rice and the yoghurt. Decorate with fresh mint and a sprinkle of chilli powder over the top.
Serves: 6
Ingredients
- 2 lemon grass stalks, bottom of the stalk and outer dry layers removed
- 1 kg organic carrots, peeled and roughly chopped
- 1 tbsp coconut oil, melted
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp fresh ginger, peeled and finely chopped
- 1 red chilli, finely chopped
- 2 tsp mild curry powder
- 700ml organic vegetable stock
- 400ml tin organic, coconut milk
- Salt and pepper
To serve
- A little Coconut Collaborative natural yoghurt
- 2 tbsp coriander leaves, finely chopped
- A few slices of red chilli
Method
1. Bash the lemon grass with a mallet or heavy object to bruise it.
2. Place the bruised lemon grass and the carrots into a food processor and pulse until pretty fine. You may need to do this in batches.
3. Heat the oil in a large, deep saucepan or stock pot, add the onion, garlic, ginger and chilli, and fry over a gentle heat for approximately eight minutes until the onion has softened.
4. Stir in the curry powder and two tablespoons of water to prevent the onions from catching on the bottom of the pan. Cook for a further five minutes further.
5. Add the chopped carrots and lemon grass to the onion mixture and pour over the stock. Bring to the boil and simmer for approximately 20 minutes.
6. Add the coconut milk, lower the heat and simmer over a low heat for approximately 10 minutes. Do not allow the coconut milk to boil, otherwise your mixture will split.
7. Carefully transfer the mixture to a blender (or food processor if you don’t have a blender) and whizz until smooth.
8. Pour into a large serving bowl and serve with a drizzle of yoghurt and a few slices of red chilli and fresh coriander sprinkled over the top.
(You will need a 20cm x 20cm square baking tray lined and greased with baking parchment.)
Ingredients
- 1 large organic egg plus 1 extra organic egg white
- 75g gluten free porridge oats
- 60ml coconut milk
- 65g organic, Green & Black’s cocoa powder
- 1 tsp bicarbonate of soda
- 130ml maple syrup
- 250g Coconut Collaborative natural yoghurt
- 100g 70% dark organic chocolate, finely chopped
Method
1. Preheat the oven to 170 oc.
2. Whisk the egg and egg white in a bowl with an electric whisk for several minutes until creamy and thicker in appearance.
3. Place the oats in a food processor and whizz until powdery.
4. Add the oats, coconut milk, the coco powder, bicarbonate of soda, syrup and yoghurt to the whisked eggs and fold through.
5. Add the chocolate and fold again. Spoon the batter into the prepared tin and place in the oven for 25-30 minutes until firm to touch.
6. Cool in the baking tray before removing and cutting into squares.
7. Keep in an airtight box in the fridge for up to three days.
Photo Credits: Pixie Willow
