4 delicious coconut recipes to celebrate World Coconut Day

World Coconut Day is celebrated every year on 2 September.

Many people all over the world use coconut oil to get healthier hair and heal their skin from marks, scabs, and cuts.

But, did you know, you can have fun in the kitchen with coconut too, just like adding coconut flakes to your breakfast muesli and enjoying a yummy coconut pie after dinner.

4 delicious coconut recipes to try

The chefs at Capsicum Culinary Studio shared five coconut recipes you can try in your kitchen.

Coconut creamed spinach

Coconut creamed spinach

• Author: Capsicum Culinary Studio.
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Category: side
• Method: cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 tbs oil
• 1 tbs oil
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 240g spinach leaves
• 1 cup full-fat coconut milk
• 2 tsp white wine vinegar
• Kosher salt and freshly ground black pepper to taste
• ¼ tsp freshly grated nutmeg (optional)

Instructions

1. Heat oil in a large skillet over medium heat. Add the shallot and garlic and cook until soft and fragrant, about 3 minutes. Gradually add the spinach, stirring until it wilts.
2. Gradually pour in the coconut milk and vinegar, bring to a simmer and cook until mixture thickens, 4 to 5 minutes.
3. Season with salt, pepper, and a sprinkle with freshly ground nutmeg. Serve immediately.

Thai coconut chicken soup

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• Author: Capsicum Culinary Studio.
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Category: side
• Method: Boil
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 1½ cups cooked chicken, shredded
• 100g mushrooms, sliced
• 4 cups chicken stock
• 3 Thai lime leaves, fresh or dried, hand torn
• 1 small chilli, halved lengthwise
• 2 cloves garlic, crushed
• Thumb size piece of fresh ginger, peeled and cut into chunks
• 1 lemongrass stalk, cracked open
• 400ml coconut milk
• 2 tablespoons fish sauce
• 1½ teaspoons sugar
• Juice of 4 limes
• Kosher salt and freshly ground black pepper
• ¼ cup chopped fresh coriander leaves for garnish

Instructions

1. Pour stock into a large pot and bring to a boil over medium heat.
2. Add lime leaves, chilli garlic, ginger and lemongrass, then lower the heat to medium-low, cover and gently simmer for about 10 minutes.
3. Remove lid and stir in the chicken, coconut milk, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes.
4. Remove the lemongrass, ginger pieces and lime leaves, Sprinkle with salt and pepper and garnish with the coriander before serving.

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Coconut pie

• Author: Capsicum Culinary Studio.
• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 50 minutes
• Yield: 6 1x
• Category: Dessert
• Method: Bake
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 pie/tart base
• 4 large eggs
• 1 tbs all-purpose flour
• ¼ teaspoon salt
• 350g sugar
• 113g unsalted butter melted
• 1 tsp vanilla essence
• 1 teaspoon coconut extract
• 180ml buttermilk
• 2½ cups flaked coconut

Instructions

1. Preheat oven to 180°C.
2. Whisk the eggs, then add in the flour and sugar and beat until smooth. Whisk in the melted butter, both extracts, salt and the buttermilk.
3. Stir in 2 cups of the coconut. Place prepared pie shell on a rimmed baking sheet. Pour filling into pie and carefully place in oven.
4. Cover the edges of the pie crust with strips of aluminium foil then bake for 40-45 minutes.
5. After 25 minutes, remove the foil so the edges will brown. Cool completely before serving.

Coconut ice

• Author: Capsicum Culinary Studio.
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 250g sweetened condensed milk
• 250g icing sugar, sifted, plus extra for dusting
• 200g desiccated coconut
• Red edible food colouring

Instructions

1. Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl.
2. It will get very stiff. Work the coconut into the mix until it’s well combined. Split the mix into two and knead a very small amount of food colouring into one half.
3. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other.
4. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
5. Transfer to a plate and leave uncovered for at least 3 hours or ideally overnight to set. Cut into squares with a sharp knife.

Notes

Chef’s note: Will keep for up to a month if stored in an airtight container

*These recipes are courtesy of Capsicum Culinary Studio.

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