Any day is a fantastic day to get sucked into the coconut obsession, but what better day to whip up some recipes with coconut to savour the sweetness and health advantages of the tropical fruit. Because it speeds up metabolism and is a great source of potassium, magnesium, and omega-3 fatty acids, coconut is great for our body, hair, and skin.

Miracle water, coconut water keeps the stomach cool and is best consumed in the heat. Since its creation in 2009, World Coconut Day has been observed annually on September 2 to emphasise the significance of coconuts. This Friday, celebrate World Coconut Day with these delectable recipes by picking up a nice bunch of coconuts.

1. Make chocolate coconut almond balls quickly and deliciously!

Ingredients:

200g of coconut shredded

100 grammes of sugar

Vanilla extract, 1 teaspoon

Virgin Olive Oil 1 tablespoon

200g Condensed Sweetened Milk

Chocolate, dark

Almonds

Method:

Combine coconut, sugar, vanilla essence, and condensed milk in a sizable bowl. Add more milk if the mixture is too dry until it just comes together. The dough should be rolled into 1-inch balls, which you should then place on a baking sheet lined with wax paper and virgin olive oil. For 15 minutes, freeze.

The dark chocolate must be well melted. After removing the coconut balls from the freezer, cover each one with melted chocolate. Place back on a tray covered with wax paper, then top with an almond and more coconut.

2. Coconut Rice: This straightforward dish pairs well with raita or even a curry. Just keep in mind that fats like coconut ought to be avoided in the remaining portions of the meal.

Ingredients:

Ghee or oil, 2 tbsp.

1 cup rice (washed and soaked for at least half an hour)

12 ounces of thick coconut milk (can use pkt)

1 teaspoon mustard seeds

Two cardamoms, green

2″ cinnamon sticks each

(3) cloves

Bay leaf, one (optional)

2 tomatoes, quartered

Curry patta leaves, 1 tbsp.

1 large, sliced onion

4 slices from 2 onions

1-2 green peppers, chopped (optional)

Powdered turmeric, 1/2 teaspoon

Add salt to your taste.

Method:

Rice should be washed and allowed to soak for at least 30 minutes. Add the ghee or oil to a cooker and warm it up. Then include the cinnamon stick, clove, cardamom, and mustard seeds. Allow the mustard seeds to puff up. Next, add the chopped tomatoes and stir for a short while. Don’t fully cook the tomatoes. Should just be gentle.

You can now add 1 bay leaf (optional). After that, add the curry patta and stir for a short while. Sliced onions should be added and sauteed until somewhat transparent. Include the minced green chilies (optional). Add the sliced onions after a brief period of stirring. Stir gently until onions start to soften.

Onions should be unopened and whole. (Pearl onions may be used). After that, stir in the rice carefully. For a few minutes, stir. Salt may be added to taste. Stir. Mix in extra turmeric. coconut milk is added. Mix slowly. Cooker should be turned off after one whistle. Cooker should naturally open.

Gently stir the rice after opening. Before removing it, give it some time to rest in the cooker. Done. Served simply with chicken masala, raita, or salad.

3. vegetable soup with coconut

Ingredients:

8–10 mushrooms, divided into four pieces

Cut two medium-sized carrots into ovals.

one green pepper, sliced into slanting pieces.

one red pepper, sliced into slanting slices.

12–15 french bean pieces, each with a 1” slant

Cut into florets, half a medium-sized cauliflower or broccoli

Method:

All of the aforementioned vegetables should stay crunchy after being stir-fried in 1 tbsp of oil and set aside.

Ingredients still present

Besan, 1/2 cup (gram flour)

to be dry-roasted until you notice a pleasant aroma, then set aside.

two cups of yoghurt

a single onion pureed

10–12 garlic scapes that have been pasted

8 to 10 green peppers and 1 inch of ginger, crushed to a paste (can add or lessen green chillies according to taste, no red chillies are used in this recipe )

thick coconut milk in two cups (used 2 sachets of coconut powder,as per instruction)

3 cups of boiling water or vegetable stock

Salt as desired

quarters of chopped spring onions

To add lime juice to a dish

tbsp of oil, two

Method:

When the oil in a kadhai is warm, add the onion and garlic paste. Sauté till it turns a lovely beige-brown colour. Add the ginger and green chilli paste and cook until the raw ginger flavour has disappeared. When the vegetable stock is boiling, add the besan and water mixture to make a paste.

To prevent lumps from forming, strain the besan paste while continuously stirring the liquid. Add the whipped curd to the kadhai. To taste, add salt. Once thoroughly combined, let it to boil. Reduce the heat when the broth begins to boil, then stir in the coconut milk.

All of it should be thoroughly mixed. After adding the stir-fried vegetables, simmer for a little while. For salt, check. Depending on how soupy you like your soup, you can add extra broth or water. Serve with lime and noodles. Add chopped spring onions as a garnish. a speedy veggie stock.

Vegetable peels and stems should be added to a pot of water along with some garlic pods, a small piece of ginger, and some salt. After it boils, turn down the heat and let it simmer for 20 to 30 minutes. To use the broth, strain it. Serve warm.

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