Our newest healthy-food obsession brings the refreshing summery flavour of the tropics to your home cooking.
Our newest healthy-food obsession brings the refreshing summery flavour of the tropics to your home cooking.
When it comes to a food that hits on multiple health fronts, it’s hard to outdo coconut. Its water is super-hydrating, its oil can protect your heart, and its meat is full of fibre. That versatility, plus its creamy texture and islandy flavour, are exactly why chefs are excitedly brainstorming ways to showcase the tropical treat. Here, chef Guy Turland, co-owner of Bondi Harvest in Santa Monica, California, and a co-author of the new Bondi Harvest cookbook, shares some inspired ideas.
Top sweet potatoes with coconut butter
With the consistency of nut butter and the velvety texture of oil, coconut butter will melt into your baked sweet potato, adding tons of flavour and a luscious silkiness. Make your own by whizzing shredded, unsweetened coconut in a high-speed blender for 10 to 15 minutes, or buy it jarred.
Swop wheat flour for coconut flour
For gluten-free pancakes with a slightly sweet flavour, combine 4 eggs, ¼ cup coconut milk, 3 tablespoons coconut oil, ¼ cup coconut flour, 1 tablespoon coconut or granulated sugar, and ¼ teaspoon each baking powder and sea salt. Place the batter in a pan greased with – what else? – coconut oil and cook over medium heat. You can also use coconut flour instead of wheat flour in baked goods such as muffins or brownies.
Mix coconut vinegar into a marinade
Chicken thigh, salmon and tuna are all enhanced by this mild marinade: Mix together 1 tablespoon each of coconut vinegar and coconut aminos (a liquid made from the sap of coconut blossoms – find it at grocery and health-food stores), 3 tablespoons olive or coconut oil, ½ tablespoon honey, 1 teaspoon toasted sesame seeds and ½ teaspoon minced garlic.
