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Tag Archives: coconut oil uses

Coconut panna cotta

Coconut panna cotta

Ingredients:

1 Jar TIANA Fair Trade Organics Raw Coconut Goodness, to make the cream – (Cream – 2 parts Coconut Goodness plus 1 part water)
3 tablespoons CocoPacific Coconut Palm Sugar
1 Jar of Honey for drizzling before serving
¾ cup of TIANA Fair Trade Organics Raw Coconut Goodness, to make the cream – (Cream – 2 parts Coconut Goodness plus 1 part water)
¾ cup of milk
1 tablespoon unflavoured gelatine
3 tablespoons water
Desiccated coconut for topping (optional)

 

Method:

In a pan, heat the milk to near boiling, remove from fire and add coconut cream and CocoPacific Coconut Palm Sugar.
Stir to dissolve the CocoPacific Coconut Palm Sugar. Set aside.
In a small bowl, soften the gelatine in the water. Microwave for a few seconds to completely dissolve.
Add the gelatine to the milk mixture and stir well.
Now strain the liquid to remove any gelatine that did not dissolve.
Ladle into glass dessert bowls and refrigerate until set.
Before serving, drizzle with honey and sprinkle with desiccated coconut.

Grilled-prawns,-mango-salad-and-exotic-dressing

Grilled prawns, mango salad and exotic dressing

Ingredients:

9 Raw Prawns peeled but leave tails on

Marinade

1 tablespoon CocoPacific Virgin Coconut Oil
1 tablespoon lemon juice
Salt and pepper

Place in a bowl and mix thoroughly, add prawns and leave for ½ an hour.
In the meantime oil 3 skewers, (this is so they do not burn during the cooking process).

Salad

Small cos lettuce, shredded
Medium cucumber, cut in half and grated lengthways (stop when you reach the pips)
2 large ripe tomatoes, halved, quartered and thinly sliced
1 large ripe Mango, cut into thin strips

Exotic dressing

2 tablespoons CocoPacific Virgin Coconut Oil
2 teaspoons TIANA Fair Trade Organics Raw Active Honey
¼ cup lemon juice
1 tablespoon ginger juice
1 tablespoon soy sauce
¼ teaspoon crushed garlic

Method:

Place all ingredients into a large bowl and whisk until thoroughly mixed, add the salad and mix together.

Now, grill prawns for a couple of minutes on both sides.

Serve in small bowls with prawns on top.

Mediterranean Tuna Pasta - CocoPacific Way!

Mediterranean tuna pasta

Ingredients:
2 tablespoons CocoPacific Virgin Coconut Oil
2 tablespoons Extra Virgin Olive Oil
4 gloves garlic, crushed
1 can Tuna in brine, drained
¼ cup chopped black olives
3 tablespoons finely chopped red bell peppers
3 tablespoons chopped capers
1 tablespoon Italian seasoning or dried basil leaves
Salt and pepper to taste
1 (400 gram) pack spaghetti noodles, cooked al dente
1 cup chopped fresh white cheese (ricotta or feta)

Method:

In a pan, heat both the oils. Fry the garlic until lightly browned.  Add the tuna, peppers and capers.

Stir-fry for a few minutes.

Season with salt, pepper and Italian seasoning.   Put in the pasta and toss to coat with the tuna mixture.

You may add more CocoPacific Virgin Coconut Oil if pasta looks dry.

Transfer to a platter and top with the cheese.

Fried rice with fish, CocoPacific Way!

Fried rice with fish

Ingredients:

2 tablespoons CocoPacific Virgin Coconut Oil
2 eggs, beaten
1 ½ cups flaked smoked fish (haddock, salmon)
4 cups cooked rice
Garlic powder to taste

 

Method:

In a pan, heat the CocoPacific Virgin Coconut Oil and cook the eggs until set.  Transfer to a cutting board and chop coarsely.

In the same pan, add the flaked fish and stir-fry for a minute. Add the rice and garlic powder.

Cook until heated through, and then add the egg.  Season as required with salt.

Mushroom and fresh tarragon sauce for steaks - Cocopacific Way!

Mushroom & fresh tarragon sauce for steaks

A fantastic sauce to serve alongside steak that you can make in minutes!

 

Ingredients:
• 2 tablespoon CocoPacific Virgin Coconut Oil
• 1 onion, finely chopped
• 175g button mushrooms, sliced
• 200ml white wine
• 150ml double cream
• 2 teaspoon fresh tarragon, chopped
• 2 teaspoon French Mustard
• 1 clove garlic, crushed
• Salt and pepper to taste

Method:

In a frying pan, heat the CocoPacific Virgin Coconut Oil and sauté the onion for 3 min.
Add the mushrooms and cook for a further 2 minutes. Add wine and simmer for 5 minutes.
Stir in cream, mustard, tarragon, garlic and seasoning and heat gently to warm through.