Coconut dinner recipes

Keep the coco-vibe going into your evening meals with our healthy and filling coconut dishes

Meat-free Chicken and Chilli Buckwheat Stir Fry

Health benefits: chilli revs up your metabolism, and buckwheat contains manganese and phosphorus, essential for muscle growth and repair
Serves 2

Ingredients

• 140g buckwheat noodles *
• 2 meat-free chicken fillets, cubed
• 200g bean sprouts
• ½ onion
• 1 red pepper
• 200ml coconut milk *
• 2 tbsp peanut butter *
• 4 tsp soy sauce
• 2 tsp honey *
• 2 tsp chilli flakes *
• 1 tsp ground ginger *
• 1 tsp garlic granules
• Coconut oil * for frying

* Available at Holland & Barrett

Method

Step 1
Cook the onion in a pan with the coconut oil, garlic, ginger and chilli for 5-10 minutes until browned before adding the rest of the vegetables on a medium heat.

Step 2
Once cooked, set the vegetables aside and brown the meat-free chicken. Return the vegetables to the pan before adding in the coconut milk, peanut butter, honey and soy sauce. Simmer for 5-10 minutes until thickened.

Step 3
Meanwhile prepare your noodles; add them to boiling water and cook on a medium heat for 5-6 minutes.

Step 4
Serve your meat-free chicken and vegetable dish on the bed of noodles.

For more coconut recipes, try our Dairy-free Chicken Tikka Masala

Delicious coconut desserts

There’s more to coconut desserts than sickly chocolate bars – it’s time to find a new favourite.

Gluten-free Coconut Macaroons

Health benefits: coconut nectar contains zinc, calcium, potassium and inulin, a fibre that slows absorption
Makes 12 macaroons

Ingredients

• 2 egg whites
• ¼ tsp cream of tartar
• 100g Crystallised Coconut Nectar * (we used Tiana)
• 50g ground almonds *
• 250g dry desiccated coconut *

* Available at Holland & Barrett

Method

Step 1
Preheat the oven to 170°C/150Fan/Gas 3. Line a baking tray with non-stick baking parchment.

Step 2
Whisk the egg whites until foamy, add the cream of tartar then whisk again until mixture forms soft peaks. Add the coconut nectar a spoonful at a time and whisk until you have a smooth glossy meringue.

Step 3
Fold in the ground almonds and desiccated coconut.

Step 4
Mound 12 spoonfuls of the mixture evenly onto the baking sheet and bake for 20 minutes, until just beginning to take on a golden colour.

Step 5
Drizzle with melted non-dairy chocolate alternative and serve.

Like this? Then you’ll LOVE this Chocolate Avocado Ice cream 

For our coconut snacks, try out our Coconut Popped Corn

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