Chocolate Coconut Fruit Dip

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 3/4 cup cocoa powder
• 1/3 cup coconut oil
• 1/3 cup maple syrup
• 1/4 cup Coconut Cream Concentrate
• 2/3 cup milk
• pinch salt
• 1 teaspoon vanilla extract

Directions:

Mix all ingredients except vanilla over medium heat. Bring to a boil and continue to stir for two minutes. Remove from heat. Stir in vanilla.

Allow to cool for about 15 minutes.

Dip bite-size pieces of fruit in the dip and allow to set in the refrigerator for at least 20 minutes before serving.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes and photos here!

Chettinad Goat Curry

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup shredded coconut
• 2 pounds goat meat, cut into small pieces
• 1 medium chopped onion
• 2 medium tomatoes, finely chopped
• 5–6 green chilis, slit vertically
• 1 tablespoon ginger garlic paste
• 10–12 curry leaves
• 1 tablespoon coconut oil
• 1–2 bay leaves
• 1 small cinnamon stick
• 10–12 cloves
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric powder
• 1 handful chopped cilantro
• salt, to taste

Spices: 

• 2 teaspoons red chili powder
• 2 tablespoons coriander seeds
• 1 cinnamon stick
• 2 teaspoons fennel seeds
• 10–12 black pepper corns
• 2 black cardamom
• 1 teaspoon cumin seeds

Directions:

Wash goat meat pieces 3–4 times with water. Drain the water and keep meat aside.

Dry roast all the spices except chili powder on medium-high heat till fragrant. It takes about 2 minutes. Grind the roasted spices with grated coconut using a cup of water to make a smooth paste.

Add a tablespoon of coconut oil in a pressure cooker and, once it is heated, fry bay leaves, cinnamon stick, cloves, and a teaspoon of fennel seeds on medium high heat for 2 minutes. Add in chopped onions, slit green chilies, and curry leaves. Sauté till onion is nicely browned. Add ginger garlic paste and fry for few more seconds. Now add chopped tomatoes and cook until soft, stirring occasionally for 4–5 minutes on medium-high heat. Add salt and turmeric powder. Add goat meat and mix well.

Cover the pressure cooker and cook for about 15 minutes. Let the pressure cooker release all the pressure before opening. Now add the prepared coconut paste. Mix and allow to simmer on medium heat for 10 minutes. Add fresh cilantro, and mix and simmer for 2 minutes.

Remove from heat and serve with roti, naan, or rice.

Pooja from San Ramon, CA, won $50 for this recipe and photo! Submit your recipe and photo here!

Indian Coconut Rice Pulao

Servings: 2
Preparation Time: 30 minutes

Ingredients:

• 1 cup Basmati rice, or any long grain rice
• 2 cups coconut milk*
• 1 bay leaf
• 2 cloves
• 2 green cardamom pods
• 4 black peppercorns
• 1/2 teaspoon cumin seeds
• 1/2 knob ginger, finely grated or chopped
• 1 1/2 tablespoons olive oil or coconut oil
• salt to taste
• 1 medium size carrot, peeled and finely chopped
• 1/4 cup fresh peas
• 1 tablespoon sliced cashews
• 1/2 tablespoon shredded coconut

Homemade Fresh Coconut Milk:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Directions:

Wash and clean the basmati rice 2–3 times in filtered water, then soak for 30 minutes.

Prepare coconut milk and set aside.

Drain the soaked rice and add it to a rice cooker with the prepared coconut milk. (You can also use a pressure cooker or pot on the stovetop to cook the rice.)

In a small pan, add olive oil or coconut oil. When the oil is hot, add bay leaf, cardamom pods, cloves, and black peppercorns, Sauté on low heat until it releases the aroma.

Add the cumin seeds. When the seeds stop to sizzle, add the grated or chopped ginger and sauté for 2 minutes. Now add the chopped carrots and green peas. Sauté on medium heat for 3–4 minutes, then add this into the rice cooker.

Add water as required for the rice to cook. Cover the cooker with the lid and cook until done.

Meanwhile, in a small pan, add 2 teaspoons olive oil or coconut oil. Sauté the cashews and the shredded coconut for 2 minutes on low heat. Add this to the cooked rice. Combine well.

Serve coconut rice pulao with curry or green chutney.

Antara from Minneapolis, MI, won $50 for this recipe and photo! Submit your recipes and photos here!