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Tag Archives: coconut sauce

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.

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.

Spicy Coconut Soup with Glazed Beef

TV Dinner Recipes from CocoPacific

TV Dinner Recipes from CocoPacific

As the weather is changing and autumn is setting in there’s nothing better than to switch on your TV, snuggle up and enjoy delicious tasting recipes made with CocoPacific Raw Virgin Coconut Oil.

Whether you’re viewing preferences are Strictly Come Dancing or X-Factor we have the perfect choice of recipes to satisfy your TV dinner cravings.

First recipe to tempt your taste buds is a winter warming delicious tasting soup.

Spicy Coconut Soup with Glazed Beef

Spicy Coconut Soup with Glazed Beef

Ingredients

For the spicy coconut soup

1 tbsp CocoPacific Raw Virgin Coconut Oil

2 spring onions, chopped

1 garlic clove, chopped

¼ chilli, chopped

1 tsp curry powder

300 ml/½ pint coconut milk (Dilute 1 part to 3 parts TIANA Fair Trade Organics Raw Coconut Goodness)

1 vegetable stock cube, crumbled

150 g/5½oz egg noodles, cooked

For the glazed beef

1 tbsp TIANA Fair Trade Organics Raw Active Honey (Wildflower or Cherry Blossom flavour)

½ lemon, juiced

2 tbsp sesame oil

2 tbsp soy sauce

Salt and freshly ground black pepper

100 g/3½oz sirloin steak

Preparation method

  1. To make the soup, heat the CocoPacific Raw Virgin Coconut Oil in a saucepan, add the spring onions and sauté until soft. Add the garlic, chilli and curry powder and cook for 1-2 minutes. Add the coconut milk, stock cube and egg noodles and cook gently for four minutes.
  2. To make the glazed beef, mix the honey, lemon juice, sesame oil and soy sauce in a small bowl and marinate the beef in the sauce for five minutes. Heat a griddle pan until smoking hot, add the beef and cook for 2-3 minutes on each side. Remove from the heat and slice thinly.
  3. To serve, pour the soup into a bowl and top with the glazed beef.

Serves 2

For those that don’t mind a bit more preparation time then here is a beautiful fish dish to savour.

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Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now

 

Smooth Salmon Steaks with Coconut Sauce

Smooth Salmon Steaks with Coconut Sauce

Ingredients

4 tablespoons CocoPacific Raw Virgin Coconut Oil

1 tablespoon fresh grated ginger

1/2 cup diced tomatoes

1 cup coconut milk*Made from TIANA Fair Trade Organics Raw Coconut Goodness,  dilute 1 part  TIANA Fair Trade Organics Raw Coconut Goodness to 3 parts water.

1 teaspoon Coriander Spice

Salt and Pepper to season

4 Medium to large Salmon Steaks

In a large pot, over medium heat, add 2 tablespoons of CocoPacific Raw Virgin Coconut oil and fresh ginger. Stir for a minute as the pan warms up. Add diced tomatoes to pot and cook while stirring for 3-4 minutes. Add 1 cup coconut milk*, lower the heat, cover the pot and let simmer 12-15 minutes.

Rub coriander spice, salt and pepper into salmon steaks.

In a grill pan, over medium-high heat, add 2 tablespoons of CocoPacific Raw Virgin Coconut Oil. Pour coconut sauce into the grill pan. Place all four salmon steaks in the pan, in the sauce. Cook salmon steaks for 8 minutes on each side (depending on thickness).

Place salmon steaks on a bed of vegetable rice and spoon the coconut sauce over top. Serve hot!

Serves 2-4

Preparation Time: 40 minutes

For these and even more tempting recipes please visit CocoPacific Recipes and enjoy cooking with CocoPacific Coconut Oil!

Click on the picture below to buy a jar of CocoPacific Raw Virgin Coconut Oil:

jar wide

 

 

 

 

 

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Thai Coconut Curry with CocoPacific raw virgin coconut oil

Thai Coconut Curry with CocoPacific Raw Virgin Coconut Oil

How to make Thai Coconut Curry with CocoPacific Raw Virgin Coconut Oil. Why not to spice up your life with a great tasting curry on that Winter Night in?

 

Ingredients for Marinated Meat:

2 boneless, skinless chicken breasts, or approximately 1 1/2 – 2 cups chopped raw chicken, or about 1 pound thinly sliced beef or meat of your choice

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ginger, ground, or freshly grated

1 clove garlic, minced

1/2 teaspoon salt

2 tablespoons lemon or lime juice

1 tablespoon corn starch or arrowroot starch, optional

Ingredients for Sautéed Vegetables:

1 tablespoon CocoPacific Raw Virgin Coconut Oil

1 medium onion, thinly sliced

1 thinly sliced bell pepper

1 large peeled and coined carrot

Ingredients for Curry Paste:

2 tablespoons CocoPacific Raw Virgin Coconut Oil

2-3 teaspoons Curry Powder

1 inch grated fresh ginger

2 cloves garlic, minced

1/4 teaspoon hot pepper powder

Ingredients for Coconut Sauce:

2 cups coconut milk*(Made by using TIANA Raw Coconut Goodness)

3/4 teaspoon salt

1 tablespoon CocoPacific Organic Coconut Sugar.

1/4 cup finely chopped basil, optional

Servings: 4

Preparation Time: 45 minutes

Mix all marinated meat ingredients together in a container with a cover, and allow marinading in a refrigerator for at least 3 hours or preferably overnight.

In a medium skillet, melt the coconut oil over high heat and sauté onion, bell pepper and carrot until crisp-tender, about 5 minutes. Remove the veggies and keep warm in a covered bowl.

In the same skillet, melt 1 tablespoon coconut oil. Add the marinated meat and sauté over medium high heat until cooked through, about 10 minutes.

Lower heat to medium and push the meat to one side of the pan. Add the curry paste ingredients to the open side of the skillet and stir together until combined.

Add coconut milk to the skillet. Add the salt and sugar and stir thoroughly to incorporate curry paste. Cook over medium heat until beginning to boil, stirring continuously. Add the veggies and the basil, if using. Serve hot over Jasmine rice.

 

WISH TO BE THE FIRST GETTING OUR NEW AMAZING RECIPES? Sign up HERE!!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now