World Coconut Day: Go Nuts Over Nature’s Finest Fruit, Coconut

Those scorching days of summer and your eyes would automatically scan the neighbourhood in search of local pushcart vendors selling coconut water in their tubs. Even a little sip is refreshing, having an unbelievable power to rejuvenate one instantly. One of the best things about coconut is that you can relish it when it’s fresh as well as dried. Coconut is one such fruit that is so universal that it is used in every household for food, skin and even hair.

Get your hands on super fresh coconut in different forms such as dried, water, oil, flour, sugar and milk at the Nature’s Basket store. 

Read on to the nutritional benefits of this amazing fruit and also some of our favourite recipes that you can prepare at home. 

Nutritional Benefits of Coconut:

This nature’s finest is used all over the world and has a special place in every cuisine. But do you know the amazing nutritional benefits of this delicious fruit? 

  • Coconut meat is high in fat and calories while moderate in carbs and protein.
  • Coconut meat contains coconut oil, which may boost good cholesterol and reduce bad cholesterol
  • This fruit may also reduce your risk of heart disease. 

Lip-smacking Recipes for You To Try 

Enjoy these decadent and delicious recipes made from coconut milk and have a coconutty day. 

1. Khao Soi


  • 1 pack (1lb) of Spaghetti
  • 2 large chicken breasts
  • 1 tbsp grated garlic (about 4 cloves)
  • 1/2 tbsp grated fresh ginger (about an inch)
  • 1/2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 4 dry red chilli peppers
  • 10-15 curry leaves (can you Thai basil instead)
  • 2 cans (14oz each) Coconut milk
  • 1/2 a lime
  • Salt to taste


  1. Start by cutting the chicken breasts into small bite-sized pieces and toss them in a bowl.
  2. Add 1 tablespoon of freshly grated garlic and half that of freshly grated ginger to the chicken.
  3. Sprinkle over the turmeric powder and some salt. Mix everything well so that all the chicken pieces are coated in the marinade. Let the chicken sit in the fridge, marinating while you get everything else ready.
  4. Next, prepare all the toppings and garnishes. Hard boil the eggs, roughly chop the cilantro and finely slice the green onion and chilli peppers at an angle. Set them aside in little condiment bowls.
  5.  Finely slice the shallots and garlic
  6. Heat 3-4 tablespoons of oil in a small wok/skillet. Then fry the garlic slices until they turn a light golden. Remove them as soon as they turn golden using a slotted spoon and place them on a paper napkin to drain the excess oil.
  7. Separate the onion layers, into strands and fry them in the same oil the same way you fried the garlic until it turns golden. It’s best to do them in batches if your pan is small so that it browns evenly. Remove the fried onion with a slotted spoon and drain it as well.
  8. Transfer the same oil to a large pot. We’ll use it to brown the chicken and make the sauce.
  9. In the meantime, boil your spaghetti according to the instructions on the packet. you can use Chinese style egg noodles
  10. Once the oil is hot in the big pot, work quickly and add the cumin seeds, dried red peppers and curry leaves to the oil. They’ll immediately start sputtering and will brown quickly so give it a stir.
  11. Add the marinated chicken pieces and fry them with the spices until they turn white or brown slightly.
  12. Lower the heat to low-medium and pour in the 2 cans of coconut milk and season it with salt. Bring it up to a simmer, stirring occasionally.
  13. Once the sauce has been simmering for about 10 minutes and the chicken is cooked through, turn off the heat. You can add the noodles to the sauce and mix it together or serve the sauce separately but before you do squeeze the juice of half a lime into the sauce for a touch of tanginess. It lifts up the whole dish
  14. Serve the noodles hot with all the assortment of condiments/toppings/garnishes so everyone can customize the dish to their taste. Sluuuurp!

2. Coconut Panna cotta 


  • 1 cup coconut milk, divided
  • 1 (.25 ounce) package unflavored gelatin
  • 1 cup heavy cream
  • 4 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut flour
  • 1 tablespoon shredded coconut, or as needed


  1. Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
  2. Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump-free, 7 minutes longer.
  3. Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass the mixture through a fine sieve.
  4. Wet an aluminium panna cotta mould with water and pour in the cream mixture; wetting the mould first makes it easier to unmold later. Refrigerate for at least 4 hours.

Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.
Looking for more recipes from coconut? You can read on to how to use coconut in 4 different ways.

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