Tropical, Coconut Quinoa

Servings: 8
Preparation Time: 25 minutes

Ingredients:

• 13 1/2 ounces coconut milk*
• 1 cups water
• 1 1/2 cups red quinoa
• 1/2 cup shredded unsweetened coconut
• 2 limes, juice and zest
• 4 teaspoons chili powder
• 2 cups fresh or frozen pineapple, chopped
• 2 cups fresh or frozen mango, chopped

Directions:

In a medium pot over medium heat, bring the coconut milk and water to a boil. Add quinoa and lower heat to low. Cover and simmer until all the liquid is absorbed, about 20–25 minutes.

Remove from the heat and stir in the shredded coconut, lime juice, zest, and chili powder (reserve a teaspoon or so of the coconut and lime zest for garnish).

Gently stir in the pineapple and mango. Garnish with reserved shredded coconut and lime zest.

Serve at room temperature or slightly cooled.

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

Recipe and photo submitted by Shelby, Orangevale, CA.

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Coconut Pilau

Servings: 2–3
Preparation Time: 1 hour

Ingredients:

• 1 cup dried unsweetened, shredded coconut
• 2 cups warm water
• 1 1/2 cups uncooked basmati or long grain rice
• 1 tablespoon Virgin Coconut Oil
• 1 2-inch cinnamon stick (dalchini), broken
• 3 clove buds (laung)
• 4 green cardamom (choti elaichi), crushed
• 1 star anise (chakra phool/anasphool)
• 1 bay leaf (tej patta)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon fennel seeds (saunf)
• 1/4 cup onions, thinly sliced
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• salt to taste
• 1/4 packed mint leaves (pudina), roughly chopped
• 1 tablespoon coconut flakes for garnish *optional
• 1 tablespoon golden raisins *optional
• fried shallots for garnish *optional

Directions:

To make coconut milk, blend warm water and dried coconut in a blender. Extract the milk in a bowl using a strainer or a cheesecloth. Add more water if needed and squeeze to make 3 cups of coconut milk. This milk can be made ahead and stored in the refrigerator for 3 days. Since there are no preservatives or stabilizers added to the milk, the fat may separate on top of the liquid if left to sit. This is normal. Shake well and mix it back.

Stove Top Method:

Wash uncooked rice under running water and keep aside.

In a deep-sided pot, heat coconut oil over medium-high heat. Add whole spices (cinnamon, cloves, cardamoms, star anise, bay leaf, cumin seeds, and fennel seeds). Sauté for a minute or till your kitchen wafts with the sweet aroma of the spice infused coconut oil.

Add sliced onions and slit green chilies. When the onions turn golden brown and translucent, add the ginger-garlic paste and sauté till the raw smell disappears. Add turmeric powder and salt as per preference.

Add uncooked basmati rice and mix gently. The oil should coat the rice grains. Take care not to break the rice grains while mixing the oil and the rice. Stir occasionally to keep the rice from sticking to the bottom of the pan.

Pour the freshly prepared coconut milk into the pot. Add mint leaves and bring the coconut milk to a gentle boil.

Stir once and cover pot tightly with a lid. Do not lift the lid to retain the steam inside the pot. Let simmer on medium heat for 15–20 minutes or till the liquid has been absorbed by the rice. Cooking time depends on the variety of rice. Check the rice container for instructions.

To check doneness, fluff rice with a fork. Each grain should be soft and should not be clumped. Coconut milk has oil in it which acts as an emulsifier to prevent clumping of the rice.

Remove pot from heat, but keep the lid on till you serve. Remove whole spices before serving. Garnish with roasted cashew nuts and golden raisins and serve hot with your favorite curry.

Rice Cooker Method:

Follow the first five steps above. Place all in the rice cooker. Cover and set to cook.

Once the rice cooker switches to “warm” mode, let it stand for another 8 minutes. Fluff the rice with a fork and keep it unclumped. Garnish and serve hot.

Coconut milk gives mild sweetness and fragrant aroma. Use of Virgin Coconut Oil adds natural flavor with health benefits. Freshly made coconut milk and coconut oil are essential for this recipe. Try not to substitute any other oil in place of coconut oil.

Recipe and photo submitted by Cheryl, Columbus, OH.

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Stuffed Acorn Squash

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 2 acorn squash
• 3 tablespoons coconut oil
• salt and pepper
• 1/2 teaspoon cinnamon
• 1 pound sweet Italian sausage (remove the casing)
• 1/2 red onion
• 1 celery rib
• 2 cloves garlic
• 2 apples, chopped
• 1 egg, beaten
• 1/2 cup shredded coconut

Directions:

Preheat oven to 400 degrees. Cut squash in half, length-wise, and scoop out the seeds.

Melt one tablespoon of coconut oil and brush insides of squash with oil. Sprinkle with salt, pepper, and cinnamon to taste. Roast for 60 minutes.

While squash is roasting, melt remaining coconut oil in a pan over medium heat and brown the sausage. Remove sausage from pan and let cool in a mixing bowl. Leave the fat in the pan.

Finely dice the onion, celery, and garlic and sauté over medium heat for a few minutes until they are softened. Add some salt and pepper. Next, add the chopped apples and sauté for a couple more minutes.

Remove from heat and add to the mixing bowl with the sausage. Allow to cool.

When sausage and vegetable mixture are cool enough to handle, add egg and shredded coconut. Mix with clean hands until well combined.

After an hour, remove squash from the oven. Divide the stuffing among the 4 halves. The stuffing should be mounded. Bake for another 20 minutes.

Recipe and photo submitted by Leslie, Amsterdam, NY.

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