Coconut water; my new all-round cooking companion.
A little while ago I was asked to develop some recipes for the wonderful people at Natural Raw C coconut water. OK, a long while ago. I’ve been meaning to do a recipe round up for about 12 months but things have been crazy in the Fit Kitchen lately (more details coming soon) and I just never got around to it. Better late than never! This is not a paid post, Natural Raw C have just been really supportive of this blog since I started and I love working with them. I know a lot of people are divided on coconut water, and while I don’t see it as the be all and end all miracle drink that some do, I am a genuine fan. I don’t drink soft drinks or cordial, or really anything other than water and tea usually, so coconut water is a nice alternative for me. And while it may not be a miracle elixir it does have nutritional value, so that’s a thumbs up from me. Plus I just freaking love coconut!
I’ve designed a savoury dish, two sweet dishes and two drinks to show off that it’s a pretty versatile little number; like the little black dress of cooking liquids. I regularly use it as the liquid ingredient in my smoothies and nicecreams, but I wanted to show that you can use it for so much more than that.
I had so much fun designing and testing these recipes, I hope you enjoy them as much as I did! For more coconut water recipe ideas you can head to the Natural Raw C website or Instagram for delicious, coconut-y inspiration.
Without further ado:
Rainbow Fruit Salad Smoothie
I am a huge fruit lover - the more the better! Plus I love smoothies and they're perfect for using up all the soft bits of fruit you have lying around. You can replace the fruit I used with whatever you have, but this one was so good I caught my cheeky little girl drinking some in between shots. She loved it and I hope you will too!
2 frozen bananas
1/2 cup Natural Raw C coconut water
1 kiwi fruit, peeled
1 mango, peeled
1 cup watermelon pieces
1/2 cup blueberries
1. Blend bananas and coconut water until smooth. Divide mixture into quarters.
2. Blend one quarter with the kiwi fruit and pour into a glass. Set aside in the freezer.
3. Blend the second portion with the mango flesh until smooth and pour on top of the kiwi layer. Set aside in the freezer.
4. Blend the third portion with the watermelon and strawberries. Pour on top of the mango layer and set aside in the freezer.
5. Blend the last portion with the blueberries and pour on top of the melon layer.
*add more coconut water if the mixtures are too thick
My mum always used to make huge batches of stewed fruit for my brothers and me to eat for breakfasts, snacks or dessert. This is a healthy twist on her recipe that's still comforting and super yummy. In fact I think I even like my version better! (sorry mum...)
2 apples, peeled
2 pears, peeled
2/3 cup Natural Raw C coconut water
2 tsp coconut sugar (or sweetened of choice)
1/2 fresh vanilla bean
Zest of 1/2 a lemon
1. Core apples and pears and cut each fruit into eighths.
2. Place fruit and remaining ingredients in a medium saucepan and bring to the boil, then cover with a lid and reduce the heat slightly.
3. Cook for 15 minutes or until fruit is tender and liquid has reduced.Serve hot or cold.
Green Goddess Coconut Rice
Mexican Mondays are a big thing in our house, so I'm always looking for new and interesting recipes with a Mexican flair. This green goddess coconut rice is delicious both hot or cold, perfect on burritos and used as a flavour-packed base for a rice and bean salad. Plus when is more avocado ever a bad idea?
1 cup white rice
2 cups Natural Raw C coconut water
2 limes, juiced
1 tbsp pickled jalapenos
1/2 bunch of coriander
1. Place rice and coconut water in a medium saucepan. Bring to the boil, then cover and reduce heat. Let the rice simmer for 10 minutes, then remove from heat and allow to sit for 5 minutes until the rice has absorbed all the liquid. Set aside to cool.
2. Meanwhile, place avocado, lime juice, jalapenos, coriander and a pinch of salt in a food processor and blend until smooth. Check the flavour and season again if you need to.
3. Fold the dressing through the rice, top with extra coriander and serve.
Pina Colada Slushie
My mum loves pina coladas, so I wanted to make a version for her that we could drink everyday (with or without the rum). Goodbye heavy coconut cream and sugar laden fruit juice, hello light refreshing coconut water and fresh pineapple.
Enough Natural Raw C coconut water to fill an ice-cube tray
500ml Natural Raw C coconut water, extra
1/2 fresh pineapple, peeled and chopped
Juice of 1 lime
Splash of rum (optional but always recommended)
1. Fill an ice-cube tray with coconut water. Place in the freezer until set.
2. Place extra coconut water, fresh pineapple, lime, rum if using and the coconut ice cubes into a blender and blitz until frothy and smooth.
3. Pour into glasses and garnish with fruit.
NiceCream with Coffee Coconut Syrup
One of my favourite super-quick snacks is nicecream - icecream made entirely from frozen bananas. Here I've made it super special by drizzling with a refined sugar-free coffee coconut syrup to satisfy my sweet tooth. The syrup is easy to make and can be stored in the fridge, then reheated as necessary. Amazing over nice cream or used to make a warm winter drink.
1 cup Natural Raw C coconut water
2 tbsp coconut sugar
1/2 tsp instant coffee (or more to taste)
2 frozen bananas
1 scoop vanilla protein powder
1/3 cup Natural Raw C coconut water, extra
1. Combine the coconut water, coconut sugar and coffee in a small saucepan. Bring to the boil and cook for 10-15 minutes until the sauce has reduced to about 1/4 cup and is thick and syrupy.
2. Combine bananas, protein powder and extra coconut water in a food processor and blend until smooth.
3. Pour nicecream into a bowl and top with syrup. Allow tastebuds to explode with happiness.
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