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Easy Coconut Recipes for Beginners

Updated on October 14, 2019
hmkrishna profile image

The author is from South Indian village, of the tropical South-West coastal region. He has lot of interest in farm science and agriculture.

Coconut Recipes

Coconut gives the boon of your wishes, every part of the tree is useful and thus considered as a godly tree. When you come to cooking also, coconut has many uses. Coconut has prominence in South Indian recipes as much as the vegetables, rice, pulses or spices have theirs. Coconut gratings are used as a supplementary ingredient in many of the dishes. Nowadays there are implements to husk the coconut, split it, grate it, etc. So, it is always good to use fresh coconuts and grate it at the time of use to retain its taste and aroma. If it is difficult to grate now and then, you may keep the gratings in a storage container and refrigerate it in the middle portion of the fridge. Keeping too cool in freezing temperature solidifies and separates the fat and therefore it is not good. If it is refrigerated, make it a point to bring it to room temperature before you go for grinding, otherwise, fat clump formation will make it difficult and you may not get the exact form of the dish after preparation. This is mainly because the fat clump formation prevents you from fine grinding and on the other hand, you will get a greasy feel during and after preparation. For those who feel not at all convenient can buy packaged coconut gratings or desiccated coconut powder, which can be ground into a required paste.

Here two easy coconut recipes, both are sweet items are described step by step for do-it-yourself preparation.

Fresh coconuts
Fresh coconuts
Jaggery pieces
Jaggery pieces

Coconut milk vegan recipe

Time required - 15 minutes

Implements required

  1. Coconut husker or sickle
  2. Coconut splitter or sickle
  3. Mixer grinder
  4. Thick muslin cloth and a sieve to filter coconut milk
  5. Vessel for collecting coconut milk

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Two to four persons can be served depending on use

Ingredients

Items
Quantity
Coconut grating (desiccated coconut powder is not suitable)
2 cups
Water
2 cups
Salt
5 g
Jaggery (jaggery powder)
200 g
Cardamom
2-4 grains

Method of preparation

  • Finely grind the coconut gratings in half cup water. Using fresh coconut gratings always gives better results. You can also use refrigerated coconut gratings. You may do it with a tabletop grinder or a mixer grinder.
  • Pour it over a muslin cloth kept on a sieve. squeeze to obtain coconut milk.
  • Add a pinch of salt to taste.

You will get the residual grating for which add another cup of water and squeeze again to get residual milk, which is also called as second milk. Add cardamom powder and serve fresh.

The leftover residual coconut powder can be used to add to biscuits, chutney, Indian bread (dosa) or dry masala chutney powder preparation as fat-free coconut grating. For this, dry it, before using. Coconut powder is very good for a bowel movement and to overcome constipation. It can be added slightly to weening food also without any harm.

The coconut milk is very useful for many preparations as a tastemaker.

Above coconut milk, with good jaggery-to-taste will be an ideal combination for rice semia (vermicilli), dosa idli, dosa, etc. Some children and grown-up also like to drink a cup of jaggery added coconut milk. It is delightful nutrition with all essential minerals and antioxidants as well as a friendly and healthy fat for the body. Since it is a water colloid, it is not good to refrigerate. It will separate and also lose taste.

Try it and comment.

Nowadays bottled coconut milk is available in the market. Even for those, who would like to prepare and sell coconut milk in the kiosk, double screw coconut milk expeller machines are available from industrial machinery makers of Tamil Nadu and Kerala states in India.

Instructions

  1. Do not refrigerate after preparation
  2. Serve fresh in room temperature

Nutrition information in a cup of coconut milk without jaggery

Nutrition Facts
Serving size: 150 ml
Calories 600
Calories from Fat540
% Daily Value *
Fat 60 g92%
Fiber 10 g40%
Protein 10 g20%
Cholesterol 1 mg
Sodium 500 mg21%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Milk and coconut burfi - a non-vegan tasty sweet recipe

Time required - two and a half hours

Implements required

  1. Thick bottom wide open pan
  2. Wide, flat bottom plate
  3. Thick and sturdy stirrer spatula
  4. Sieve
  5. knife
  6. container for airtight storage of sweets

Ingredients

  • 5 cups coconut gratings, fresh
  • 3 cups cow's milk, without preservatives
  • 5 cups sugar, good quality
  • 1 cup ghee, natural
  • 1 cup chickpea flour, good quality

Traditionally coconut burfi is made without chickpea (besan or gram) flour. Adding this gives a good aroma, taste and consistency so that you like the cream colour very much and it is natural and taste enhancement is incredible. In fact, it is a combination of two traditional sweets. Coconut Burfi and Mysore Pak. Preparation is easy and there are simple steps.

Coconut gratings always give good results when the fresh and juicy kernel is used. In addition, if required cashew nuts or almonds can be added just before pouring, based on personal preference. Similarly, in place of ghee and milk, the cream can be used. In place of ghee, butter can be used for better health benefits.

Method of preparation

  • Grind the coconut gratings in a mixer grinder without adding water coarsely.
  • In a thick roasting pan, add this coconut ground paste, milk and sugar, keep over the heater and stir for 45 minutes.
  • When the mix forms lump, add chickpea flour while stirring and add ghee while stirring on non-stop mode. If you are able to do, sieve the chickpea flour to the boiling content in the pan, while stirring. If required call a family member for the help.
  • When the entire combined mix starts separating from the bottom while stirring, the time is to pour to the plate for cooling and solidification.
  • Now, pour on a flat bottom plate which is smeared with some ghee or oil to prevent sticking. It can be poured on a butter paper also.
  • After about ten minutes, cut for required size and shape, using a thin and sharp blade or knife.

This is a delicious sweet and befitting for any occasion. It is highly nutritious and high calory sweet item. It is good to prepare this on festival occasions, for receiving a guest who attends a tea party, or for a birthday or for sending solid sweets to school children, etc. It is easy to serve and distribute. Does not stick on to hand or container.

The only drawback is the long-time duration, required at least two and a half hours. It is not possible to make this a vegan recipe since ghee is very essential for colour, texture and taste of this item.

Nutrition information in 1-inch cube of about 70 g

  • Calories 170 kcal
  • Carbohydrates 30 g
  • Fat 10 g
  • Proteins 5 g
  • saturated fat 3 g
  • Cholesterol 1 mg
  • Potassium 70 mg
  • Calcium 20 mg
  • Iron 1 mg
  • Fibre 2 g
  • Sugar 30 g
  • Vitamin A, B & C - traces

For those who wish to make homemade recipes and sweets, these two recipes given above are good to try and once successful, your family members encouraged to do it again and again.

Coconut burfi is a wonderful item to serve valued guests

5 stars from 1 rating of coconut milk, coconut burfi

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2019 Halemane Muralikrishna

Comments

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    • Abitha Deepak profile image

      Abitha 

      3 weeks ago from Chennai, Tamilnadu

      The versatility of coconut is incredible. Cool recipe, have been meaning to try this combination. Though I do use a rotating hand grater, which is a good exercise for the hands, I like to remove the coconut flesh from the shells, chop them up in small pieces and use a sturdy blender to shred them as this works easier for large volumes. Of course, the automated grater like a grinder with a grating attachment yields the best results.

    • hmkrishna profile imageAUTHOR

      Halemane Muralikrishna 

      4 weeks ago from South India

      You are welcome, Ms Nithya

    • Vellur profile image

      Nithya Venkat 

      4 weeks ago from Dubai

      This is easy to make delicious coconut sweet recipe. Thank you for sharing.

    • hmkrishna profile imageAUTHOR

      Halemane Muralikrishna 

      4 weeks ago from South India

      Hi Mary Wickson, nice to hear from you that you too are a coconut cultivator like me. For coconut grating, many electric motors are available with serrated blades.

      Then, you can do coconut burfi without chickpea flour, in such case you can add half a cup of ghee. Unless chickpea flour is fresh, its taste will be less. So avoid it. I will add more Indian coconut recipes soon.

    • Blond Logic profile image

      Mary Wickison 

      4 weeks ago from Brazil

      I live on a small coconut farm and to tell you the truth, we use very few of the coconuts. We sell them.

      The problem I have is the labor needed to grate. I haven't seen the grater you show in your video. I am still doing it manually and it takes quite a long time.

      The burfi sounds interesting. I will have to see if our supermarket carries chickpea flour.

    • hmkrishna profile imageAUTHOR

      Halemane Muralikrishna 

      4 weeks ago from South India

      Hi Ms Rida Verdaux, This is a sweet preparation from India. It is mouthwatering by hearing the name itself in India and now for you too. Thanks. It is like a cake in texture, but of course, harder a bit and crispy. Won't you try this one this weekend?

    • PDXfoodfan profile image

      Rida Verdaux 

      4 weeks ago from Oregon

      I love coconut and I've never heard of coconut burfi. Is the texture like mochi or more like a brownie? It looks very dense and fudgy, looks delicious!

    • profile image

      Rajagopal Velamoor 

      5 weeks ago

      Well written article. We used to prepare burfi with coconut in our house and that was my favorite from childhood. My mother was an expert in preparing burfi a delicious sweet.

      Keep going. I am now busy writing a review on coconut - health and nutrition security, based on world literature on over 12 coconut products. May be I will take your help for editing and further fine tuning, as I am 'old guy. Still I remember your Ph. D work on arecanut, abandoned, why I do not know???? Many God bless you all. Reply e mail.

    • hmkrishna profile imageAUTHOR

      Halemane Muralikrishna 

      5 weeks ago from South India

      Thank you Mr digital KP for your nice comments.

    • profile image

      digitalkp 

      5 weeks ago

      Good and easy to make recipes.

    • hmkrishna profile imageAUTHOR

      Halemane Muralikrishna 

      5 weeks ago from South India

      Thanks, Ms Shaila Sheshadri, wish you a happy and confident cooking. We prepared it for my sons birthday and he could easily distribute in school and got appreciations. So taste is guaranteed when the kids like it.

    • ShailaSheshadri profile image

      ShailaSheshadri 

      5 weeks ago from Bengaluru

      Mouth-watering recipes. These are simple yet unbelievably delicious sweets! If you have posted the cooking images, it would have been better. Thanks for the recipes. I will try to make your style coconut burfi. Adding gram flour is new to me.

    • Prantika Samanta profile image

      Prantika Samanta 

      5 weeks ago from Kolkata, India

      Informative. Will try out the recipe

    • hmkrishna profile imageAUTHOR

      Halemane Muralikrishna 

      5 weeks ago from South India

      In cold condition fats become solid and it forms butter like greasy nature.

    • aurobindhan profile image

      Aurobindhan S 

      5 weeks ago from Chennai

      Nice to know that Coconut Grating shouldnt be refrigerated in high cooling temperature but unfortunately how everyone used to do that.

    • profile image

      Jnathri 

      5 weeks ago

      Easy and tasty recipes

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