From the pantry: Coconut

Nothing short of a wonder fruit, coconuts lend themselves to complex and simple dishes across cuisines

A staple of coastal cuisine, each and every part of the coconut, including its refreshing water and sweet flesh, can be used in cooking. Coconut contains high levels of fibre and has a low glycemic index (GI). In this edition, our expert chef creates a simple broth with coconut milk and the winning reader recipe gives dried coconut a sweet spin.

Paleo coconut and seafood broth

Recipe by: Chef Glyston Gracias, chef manager, Smoke House Deli

Preparation time: 20 minutes

Serves: Two

INGREDIENTS

- Oil: 15ml

- Garlic: 5g

- Onion: 15g

- Mushroom: 30g

- Red chilli (fresh): 5g

- Prawns: 30g

- Basa: 50g

- Squid fish: 25g

- Fish stock: 150ml

- Coconut milk powder: 10g

- Arrowroot powder: 10g

- Kaffir lime leaf: 1

- Salt: 2 tsp

- Lime juice: 5ml

- Coriander leaves: 5g

METHOD

* In a pan, add oil, garlic and onion. Sauté till translucent.

* Add mushrooms, slit red chillies, prawns, basa and squids. Cook it for about a minute.

* Add fish stock and bring the mixture to a boil.

* Simmer and finish the soup with coconut milk, arrowroot powder, kaffir lime, lime juice and coriander.

Coconut Chocolate by Khushali Shah.

Winning reader recipe: Coconut Chocolate

Recipe by: Khushali Shah

Serves: Four

Preparation time: 25 to 30 minutes ingredients

INGREDIENTS

- Dried coconut: 2 tbsp

- Milk powder: 1 tbsp

- Milkmaid: 1 tbsp

- Dark chocolate: 150g

- Milk chocolate: 50g

METHOD

* Mix dried coconut, milk powder and milkmaid to turn the mixture into dough.

* Divide the dough into small portions; these will be coconut centres for the chocolate.

* Melt dark chocolate and milk chocolate separately in a microwave for 45 seconds.

* Mix it for two to three minutes to bring it to room temperature.

* In a bowl, mix the two types of chocolate.

* In a mould, pour the melted chocolate, add the coconut balls and then pour some more chocolate. Make sure the coconut balls are covered in chocolate.

* Clean the edges and place it in the refrigerator for 15 to 20 minutes.