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Moussaka; coconut oil; CocoPacific

Moussaka – CocoPacific Way!

Moussaka – A Greek hearty supper

 

Ingredients:

1 Aubergine, sliced
4 tbsp of CocoPacific Virgin Coconut Oil
1 Onion, chopped
2 Cloves Garlic, crushed
350g Lean Minced Lamb
225g Can Tomatoes
3 tbsp Tomato Purée
5 tbsp Dry Red Wine
1 tsp Fresh Thyme, chopped
Salt and Pepper, to taste
300ml Natural Yoghurt
2 eggs, Lightly Beaten
75g Parmesan Cheese, grated
Method:

Sprinkle aubergine with salt and leave for 30 minutes.
Heat 1 tbsp CocoPacific Virgin Coconut Oil in a pan, add onion and garlic and fry until soft.
Add lamb, cook for 5 mins. Drain off fat. Add tomatoes, tomato puree, wine, thyme and seasoning. Simmer for 10 mins.
Mix together the yoghurt, eggs, half the cheese and seasoning,
Preheat oven. Rinse aubergine and pat dry. Heat remaining CocoPacific Virgin Coconut Oil and fry aubergine in batches, until golden on both sides.
Layer aubergine and mince in an oven-proof dish, finishing with a layer of aubergine. Pour yogurt mixture over aubergines and top with remaining cheese.
Bake for 40-45 mins or until cheese topping is golden.

peanut butter copy

Homemade Peanut Butter with CocoPacific

Homemade Peanut Butter CocoPacific Way

This homemade Peanut butter recipe is super easy and it will be ready in no time!


Ingredients
:

Method:

Heat the peanuts for 5 minutes in the oven until it starts releasing oil.
Blend the peanuts to a smooth paste. Add the Coconut sugar and the CocoPacific Raw Virgin Coconut Oil and mix well.
Store in a sterilized glass container and don’t store in the fridge so it doesn’t get too hard.

If you wish to learn more about cooking with coconut oil – check our recipes!

 

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

 

 

 

 

 

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:

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