You can’t make a piña colada or a decent Thai curry without it, its water makes a great recovery drink, and its fibrous husk, when burned, repels mosquitoes! These are just three of many excellent reasons to celebrate World Coconut Day on Wednesday, September 2.
One of nature’s most versatile products, the coconut plant (and its various parts) can be used for food and drink, cosmetic preparations and decorating. Coconuts are also high in iron, magnesium, fibre and protein, and coconut products play prominent roles in gluten-free, soy-free and vegan diets.
Whether you’re stuck on a deserted island or comfortable in your own home, here is an easy peasy recipe – courtesy of Chef Eoin Shiell from Capsicum Culinary Studio – that make good use of this versatile tropical wonderfruit.
Chef Eoin Shiell’s Coconut & Chia Pudding (serves 6)
For the Chia Pudding
1 tin coconut milk
1 tin coconut cream
1 tablespoon honey
4 teaspoons Chia seeds
½ tsp vanilla essence (or seeds from ½ vanilla pod)
In a saucepan gently bring the coconut milk, coconut cream, vanilla seeds & honey to a boil. Remove from the heat a whisk in the chia seeds. Allow to cool down and then pour halfway into your glass/mould/cup. Place in the fridge, covered, for at least 4 hours to set. The chia seeds will absorb the moisture and set the coconut at the same time.
For the Dalgona Coffee
4 tablespoons instant coffee
4 tablespoons sugar
4 tablespoons hot water
Place all the ingredients into a large bowl and whisk until it becomes fluffy and forms a whipped cream like consistency. Store in a sealed container or piping bag for up to 2 days in the fridge. Ideally whisk again before using.
Granola of your choice
Fresh strawberries sliced
Sprinkle the Granola to form a nice even layer on top of the chia pudding. Place the strawberries on top of the granola. Spoon or pipe the Dalgona on last. Serve immediately.