5 Coconut Recipes for Delicious and Healthy Meals

Coconut is a versatile ingredient that can be used in a variety of dishes, adding a unique flavor and numerous health benefits. Here are 5 coconut recipes that are both delicious and nutritious.

# Coconut Curry Chicken

Ingredients of Coconut Curry Chicken

2 tbsp coconut oil
1 lb chicken breast, diced
1 onion, chopped
3 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp curry powder
1 can coconut milk (13.5 oz)
1 cup chicken broth
2 cups vegetables (carrots, bell peppers, peas)
Salt and pepper to taste
Fresh cilantro for garnish

How to Make Coconut Curry Chicken

To make Coconut Curry Chicken, start by heating 2 tablespoons of coconut oil in a large pan over medium heat. Add 1 pound of diced chicken breast and cook until browned, then remove and set aside. In the same pan, sauté 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of minced ginger until fragrant. Stir in 1 tablespoon of curry powder and cook for another minute. Pour in a 13.5-ounce can of coconut milk and 1 cup of chicken broth, bringing to a simmer. Add 2 cups of your choice of vegetables (like carrots, bell peppers, and peas) along with the cooked chicken, and simmer until the vegetables are tender. Season with salt and pepper to taste, then garnish with fresh cilantro and serve over rice or with naan bread.

# Coconut Shrimp

Ingredients of Coconut Shrimp

1 lb large shrimp, peeled and deveined
1 cup shredded coconut
1 cup panko breadcrumbs
1/2 cup flour
2 eggs, beaten
Salt and pepper to taste
Coconut oil for frying

How to Make Coconut Shrimp

For Coconut Shrimp, begin by seasoning 1 pound of peeled and deveined large shrimp with salt and pepper. Set up a breading station with three bowls: one with 1/2 cup of flour, one with 2 beaten eggs, and one with a mix of 1 cup of shredded coconut and 1 cup of panko breadcrumbs. Dredge each shrimp in flour, dip in eggs, and coat with the coconut-panko mixture. Heat coconut oil in a large skillet over medium-high heat. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels and serve with your favorite dipping sauce.

# Coconut Lentil Soup

Ingredients of Coconut Lentil Soup

2 tbsp coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp curry powder
1 cup red lentils, rinsed
1 can coconut milk (13.5 oz)
4 cups vegetable broth
1 cup diced tomatoes
2 cups spinach, chopped
Salt and pepper to taste
Fresh lime juice for garnish

How to Make Coconut Lentil Soup

To prepare Coconut Lentil Soup, heat 2 tablespoons of coconut oil in a large pot over medium heat. Sauté 1 chopped onion, 2 minced garlic cloves, and 1 tablespoon of minced ginger until soft and fragrant. Stir in 1 tablespoon of curry powder and cook for another minute. Add 1 cup of rinsed red lentils, a 13.5-ounce can of coconut milk, 4 cups of vegetable broth, and 1 cup of diced tomatoes. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender. Stir in 2 cups of chopped spinach and cook until wilted. Season with salt, pepper, and a squeeze of fresh lime juice before serving hot, garnished with additional lime wedges.

# Coconut Chia Pudding

Ingredients of Coconut Chia Pudding

1 can coconut milk (13.5 oz)
1/2 cup chia seeds
2 tbsp maple syrup or honey
1 tsp vanilla extract
Fresh fruit and nuts for topping

How to Make Coconut Chia Pudding

For Coconut Chia Pudding, whisk together a 13.5-ounce can of coconut milk, 1/2 cup of chia seeds, 2 tablespoons of maple syrup or honey, and 1 teaspoon of vanilla extract in a mixing bowl. Let the mixture sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight. Stir the pudding before serving, then top with fresh fruit and nuts of your choice.

# Coconut Rice

Ingredients of Coconut Rice

1 cup jasmine rice
1 can coconut milk (13.5 oz)
1 cup water
1 tbsp sugar
1/2 tsp salt
Fresh cilantro for garnish

How to Make Coconut Rice

To make Coconut Rice, rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine a 13.5-ounce can of coconut milk, 1 cup of water, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Bring to a boil over medium heat, then add the rinsed rice. Reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and garnish with fresh cilantro before serving as a side dish with your favorite main course.