The Whole Coconut Cookbook: Vibrant Dairy-Free, Gluten-Free Recipes Featuring Nature's Most Versatile Ingredient

By Nathalie Fraise

This appealing and encouraging recipe assortment is helping you contain nature’s ideal superfood—the coconut—into your daily cooking. From tangy coconut yogurt for breakfast to creamy coconut curry for dinner, The entire Coconut Cookbook showcases endless how one can take pleasure in this nutrition-packed fruit.    

With all in their creamy goodness and flexibility, coconuts are an essential component in lots of recipes, from smoothies and curries to truffles and salads. additionally, they're a huge superfood, supplying crucial food and fit fat in recipes which are certainly gluten-free and dairy-free. In The entire Coconut Cookbook, this remarkable fruit is well known in all its glory, from the accepted coconut water, coconut oil, and sugar, to creamy coconut milk and coconut aminos. those components shine in scrumptious recipes like Coconut, Ginger, and Cilantro Mussels; Coconut Sesame Noodles with child Bok Choy and Tamarind Dressing; highly spiced Coconut Chips; and Coconut Orange Cookies. With a primer at the diverse elements of the fruit and a consultant for utilizing clean coconuts at domestic, this pretty publication is ideal for an individual trying to contain this dietary powerhouse into their on a daily basis domestic cooking.

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DRESSING three tablespoons olive oil three tablespoons coconut milk five tablespoons lime juice � teaspoon sea salt five huge carrots (about 2 pounds), ends trimmed and finely grated ⅓ cup arame, soaked in hot water for five mins, tired, and coarsely chopped � cup unsweetened coconut, shredded � medium crimson onion, diced � cup cilantro, finely chopped SERVES four to six For the dressing, whisk jointly the olive oil, coconut milk, lime juice, and salt in a small bowl. put aside. In a wide bowl, combine jointly the carrots, arame, coconut, pink onion, and cilantro. Drizzle at the dressing and toss good. Serve instantly. SHAVED ZUCCHINI SALAD WITH PISTACHIO DRESSING Salads could be made from every type of cooked and uncooked greens. right here, uncooked zucchini is shaved into skinny strips and flavored with an herb and pistachio dressing. This salad can function a facet dish or perhaps as a major meal with the addition of roasted bird, grilled fish, or sautéed tempeh. • • • ⅔ cup coconut milk � cup pistachios, toasted (see Cook’s word) � cup flat-leaf parsley, approximately chopped, plus extra for garnish 2 cloves garlic 2 tablespoons olive oil � cup lemon juice 1¼ teaspoons sea salt Black pepper five huge zucchini (about three pounds), ends trimmed, seeds got rid of, and peeled into lengthy strands � cup pine nuts, toasted (see Cook’s word) SERVES four to six In a high-speed blender, mix the coconut milk, pistachios, parsley, garlic, olive oil, lemon juice, and salt. Season with black pepper to style. strategy on excessive till tender, approximately 1 minute. Drizzle the dressing onto the zucchini in a wide bowl and combine good. Sprinkle over the pine nuts and additional parsley and serve. MASHED PARSNIPS AND CHIVES searching for a substitute for mashed potatoes? Parsnips seem like huge white carrots yet have a candy, sharp taste all their very own. Mashed with coconut milk and coconut butter, they make a luxe cold-weather aspect dish that might be an excellent addition to any Thanksgiving desk. • • • 1 tablespoon coconut oil 1 yellow onion, finely diced 2-inch piece clean ginger, peeled and minced 2 cloves garlic, minced Sea salt � teaspoon cumin seeds � teaspoon grated nutmeg 5 - 6 parsnips (about four pounds), peeled and finely diced 2½ cups coconut milk 2 tablespoons coconut butter three tablespoons finely chopped chives, plus extra for garnish SERVES four to six warmth a wide pot or Dutch oven over medium warmth. soften the coconut oil, then upload the onion, ginger, garlic, and a pinch of salt. cook dinner, stirring frequently, until eventually the onion is translucent, approximately five mins. Stir within the cumin and nutmeg. upload the parsnips and coconut milk and convey to a boil. decrease the warmth to medium, conceal, and cook dinner, stirring usually, until eventually delicate, eight to ten mins. utilizing an immersion blender or a potato masher, purée the parsnips until eventually soft, including a slightly of water if the aggregate looks too dry. combine within the coconut butter, 2 teaspoons of salt, and the chives. Serve instantly, garnished with the additional chives. SHREDDED KALE, JICAMA, AND APPLE SALAD WITH TOASTED COCONUT uncooked kale leaves could be tricky and unsightly to consume, yet shredding them very finely can flip them right into a very palatable salad.

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