Best 2 Fresh Roasted Coconut Recipes

Craving for a tropical treat? Look no further! Freshly roasted coconut offers a delightful combination of flavors and textures that will tantalize your taste buds. This versatile ingredient can be enjoyed on its own as a crunchy snack or incorporated into a variety of sweet and savory dishes. Unleash your culinary creativity with our collection of fresh roasted coconut recipes, ranging from simple snacks to delectable desserts and main courses. Whether you're a seasoned chef or a home cooking enthusiast, these recipes cater to every skill level and guarantee a delightful culinary experience. Get ready to embark on a tropical adventure with our roasted coconut recipes, where every bite transports you to paradise.

Here are our top 2 tried and tested recipes!

SLOW ROASTED PORK WITH COCONUT CURRY SAUCE, CORN TORTILLAS, FRESH TOMATO SALSA OVER BASMATI RICE

Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice image

Provided by Food Network

Categories main-dish

Time 11h45m

Yield 4 to 6 servings

Number Of Ingredients 27

Ingredients

Spicy paprika
Garlic powder
Italian seasoning
Salt and pepper
1 boneless pork butt (approximately 7 pounds)
50 fluid ounces coconut milk (recommended: Chaokoh)
250 grams yellow curry paste (recommended: Mae Ploy)
5 tablespoons finely chopped ginger
5 tablespoons finely chopped garlic
1 tablespoon Chinese fermented black beans, rinsed and chopped
1/4 cup sesame oil
8 to 10 kaffir lime leaves
1/4 bunch fresh cilantro
1/4 jalapeno pepper
4 cloves garlic
2 cups basmati rice
3 tablespoons butter
Salt and pepper
1 jalapeno pepper
1 poblano pepper
1 tablespoon cumin seeds
1 red onion
6 to 8 tomatoes
1/2 bunch fresh cilantro
2 limes, juiced
Salt and pepper
Corn tortillas, for serving

Steps:

For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

FRESH ROASTED COCONUT

Fresh Roasted Coconut image

Use this fresh roasted coconut recipe when making delicious Coconut Cupcakes.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes enough for 2 dozen cupcakes

Number Of Ingredients 1

Ingredients

2 coconuts

Steps:

Preheat oven to 350 degrees. Test each of the three eyes at the stem end of the coconut to find the softest eye. Use an ice pick and a hammer to pierce the eye, then drain the juice into a glass through a fine sieve, and reserve for another use.
Tap the coconut with a hammer until a palm-size piece of the shell breaks off. Continue tapping around the broken edge of the shell until it begins to break apart. Place the broken shells on a baking sheet. Bake the shells for about 10 minutes to loosen the coconut flesh from the shell.
Remove the coconut shells from the oven, and allow them to cool to the touch. Pry out the meat with an oyster knife. With a potato peeler, remove any remaining brown skin from meat. Grate the coconut meat, or slice it with a mandoline.
Preheat oven to 350 degrees. Place grated or sliced coconut on a baking sheet and transfer to oven. Bake until lightly toasted. Let cool before using.

Tips:

Select mature coconuts with a brown husk and a hard shell for roasting.
Preheat the oven to 350°F (175°C) for optimal roasting conditions.
Make sure to remove the fibrous outer husk of the coconut before roasting.
To prevent the coconut from drying out, wrap it in aluminum foil or parchment paper before roasting.
Roast the coconut for 15-20 minutes, or until it turns golden brown and fragrant.
Allow the roasted coconut to cool completely before breaking it into pieces or grating it.
Store the roasted coconut in an airtight container at room temperature for up to a week, or in the freezer for up to 6 months.

Conclusion:

Roasting coconut is a simple and versatile technique that enhances its flavor and aroma. Whether you prefer a crispy texture for snacking or a toasted flavor for culinary creations, roasted coconut adds a delectable touch to various dishes. From savory curries and stir-fries to sweet desserts and smoothies, roasted coconut elevates the taste experience. Experiment with different recipes and discover the culinary wonders that roasted coconut has to offer. Savor the delightful crunch, nutty flavor, and enticing aroma that roasted coconut brings to your culinary creations!