Easy Coconut Recipes That You Need To Try!


Coconuts are delicious and nutritious source of fiber, vitamins, minerals, and amino acid. It has a ton of calcium, potassium, and magnesium. The oil of the coconut can enhance your skin, making it younger and beautiful. It has antioxidants that slow down the aging process.

Below is an excerpt of an article that shares healthy coconut recipes that you can try at home:

Toasted Coconut Cold-Brew Iced Coffee


For the toasted coconut syrup:

3/4 cup unsweetened shredded coconut

1/4 cup plus 2 tablespoons sugar

2 tablespoons honey

For the drink:

6 ounces cold brew

Coconut milk (for serving)


Make the toasted coconut syrup:

Preheat oven to 350°F. Spread coconut on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes.

Bring toasted coconut, sugar, honey, and 1/2 cup water to a low boil in a small saucepan. Remove from heat, cover, and let steep at least 30 minutes and up to 4 hours.

Strain syrup through a fine-mesh sieve into a small bowl or resealable glass container, pushing down on solids to extract as much syrup as possible. You should have about 1/3 cup.

Coconut Beef Curry


1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces

Kosher salt

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1/2 large white onion, thinly sliced

4 garlic cloves, finely chopped

1 tablespoon finely chopped peeled ginger

3 tablespoons curry powder, preferably Indian

2 bay leaves

2 (13.5-ounce) cans unsweetened coconut milk

2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces

Steamed jasmine rice, cilantro, thinly sliced Fresno chile, and lime wedges (for serving)


Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8–10 minutes. Transfer to a plate.

Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30–35 minutes.

Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25–35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.

Coconut-Pandan Jam (Kaya Jam)


1 (13.5-ounce) can unsweetened coconut milk

1/4 cup sugar

8 pandan leaves, 17–20″ long

8 large egg yolks


Heat coconut milk and sugar in a medium saucepan over medium. Tie pandan leaves together in a knot and add to pot. Bring to a simmer, cover, and let steep 30 minutes. Uncover pot and return to a simmer.

Meanwhile, bring a medium pot of water to a boil. Whisk egg yolks in a medium heatproof bowl until fluffy. Slowly whisk in half of coconut milk mixture until smooth. Whisk in remaining coconut milk mixture. Set bowl on pot of water (bottom of bowl should not touch water). Reduce heat and bring water to a simmer. Cook, stirring, until mixture is thick enough to coat the back of spoon and an instant-read thermometer registers 180°F, 4–5 minutes. Strain through a fine-mesh sieve into a resealable container or jar; discard solids. Press plastic wrap onto surface and chill until set, at least 4 hours.


Next Article : Foods That Can Cleanse Your Liver


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