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 Best 15 Coconut Recipes, Indian Coconut Food

  Last Updated : Jul 13,2020






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15 Best Coconut Recipes, Indian Coconut Food

Coconut is a tropical fruit that is rich in protein. The meat of the coconut is very good in destroying intestinal parasites that we get from eating infected food. The coconut water/juice is a nutritious refreshing drink especially for those people with kidney and urinary bladder problems. Coconut juice is highly alkaline.

Kopra PakKopra Pak



Try Coconut Rice. Here, in this delectable Coconut Rice recipe, you will be able to savour the satiating texture and nutty flavour of coconut, perked up with a traditional tempering of mustard seeds, dals, etc.

Coconut Rice, South Indian Coconut Rice

Coconut Rice, South Indian Coconut Rice

Coocnut used in Indian desserts

Coconut goes really well in making Indian Desserts. Coconut Sheera, with the creamy taste of not just coconut but coconut milk too, the Coconut Sheera has a good dose of semolina and crumbled mawa for added volume, and a dash of nuts for an exciting crunch.

Coconut Sheera

Coconut Sheera

coconut rava ladoo : With the chewy texture of coconut, the rich flavour of roasted rava, the crunch of nuts and dried fruits, and the intense aroma of spices, this rava coconut ladoo is a mouthful of delight that nobody can resist! This coconut rava ladoo is made with fresh coconut. 

Coconut and Rava Ladoo

Indian's love coconut water 

Coconut Water with Coconut Meat has a pulpy texture, and when served chilled, it tingles your taste buds with the mildly-sweet but electrifying flavour, which is unique to coconut water.

Coconut Water with Coconut Meat

Coconut Water with Coconut Meat

Imagine a chutney without coconut in South Indian cooking 

The popular Indian Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi Dosa . 

Coconut Chutney

Coconut Chutney

best 15 coconut recipes, indian coconut food

Rice preparations that highlight a single ingredient like Lemon Rice , Tamarind Rice , Raw Mango Rice or Coconut Rice are more popular in south India than pulaos. Each of these has a unique flavour, which sets it apart from other rice preparations. Here, in this delectable Coconut Rice recipe, you will be able to savour the satiating texture and nutty flavour of coconut, perked up with a traditional tempering of mustard seeds, dals, etc. While sesame can be omitted from the recipe, adding it accentuates the flavour and aroma of the Coconut Rice making it all the more enjoyable. The crunch of roasted cashews is another aspect to look forward to in every mouthful of this delicious rice.
2.  
 by Tarla Dalal
coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava | with 15 amazing images. Richness oozes out of very spoonful of this divine coconut rava sheera mithai. With the creamy taste of not just coconut but coconut milk too, the coconut sheera has a good dose of semolina and crumbled mawa for added volume, and a dash of nuts for an exciting crunch. coconut sheera is made by sautéing rava on a tava, then adding coconut, almonds, raisins, sugar and coconut milk which is then cooked on a medium flame for 7 to 8 minutes. To that we add some cardamom powder and mava which is then cooked for 2 minutes to make the rich nariyal sheera. Sweetened aptly with sugar and flavoured by classic Indian spices, this coconut sheera with mava is perfect for any special occasion. I would like to share some important tips to make the perfect coconut rava sheera. 1. Sauté rava on a medium flame for 7 minutes or till it turns light brown in colour and aromatic.Stir occasionally so the rava does not stick to the bottom of the pan. Also, it helps in cooking evenly and not just browning. 2. You can add other dry fruits like cashew nuts, pistachios can also be added for crunch to nariyal sheera. Enjoy coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava with detailed step by step photos and video below.
3.  
 by Tarla Dalal
rava coconut ladoo recipe | coconut rava ladoo recipe | sooji laddu | with 21 amazing images. With the chewy texture of coconut, the rich flavour of roasted rava, the crunch of nuts and dried fruits, and the intense aroma of spices, this rava coconut ladoo is a mouthful of delight that nobody can resist! This coconut rava ladoo is made with fresh coconut. Although the procedure of rava coconut ladoo recipe is a little long, requiring a spot of cooking and a period of cooling, the method is actually easy and foolproof if you follow the instructions properly, so you will find it completely worth the effort and time spent. To make coconut rava ladoo, dry roast the semolina.This will remove the raw taste and also if the semolina is not roasted the ladoos will be sticky. Next, add the coconut and mix well. Keep aside. Combine the sugar and 1 cup of water in a sauce pan, mix well and cook on a medium flame for approx. 5 to 6 minutes, while stirring occasionally. Keep this sugar syrup aside to cool slightly. Heat the ghee in a non-stick kadhai and add the semolina-coconut mixture, cashewnuts and raisins, mix well, while stirring continuously. Add the sugar syrup, saffron would give an amazing colour to the ladoo and cardamom powder for aroma and taste , while stirring continuously. Transfer the mixture into a 10" (250 mm.) diameter thali and spread it evenly using a flat ladle. Keep aside to cool for 2 hours. Once cooled, scrape out the mixture from the thali and again mix well. Divide dough into 26 equal portions and shape each portion in between your palms into a round ladoo. Serve or store the coconut and rava ladoo in an air-tight container. The best part is that these rava coconut ladoo will be thoroughly enjoyed by kids and adults as well. You can also pack this sweet, a traditional Indian favourite for your kids tiffin and yours too. Maharashtrians commonly make this rava coconut ladoo for their daughters who are pregnant. If you enjoy enjoy rava coconut ladoo, then try our other ladoo recipes like Besan Laddoo, Gaund Ke Ladoo and Churma Ladoo. Enjoy rava coconut ladoo recipe | coconut rava ladoo recipe | sooji laddu | with detailed step by step photos and video below.
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 by Tarla Dalal
Let a spoonful of this creamy Coconut Sauce rest on your palate for a few seconds and you will be amazed by the varied flavours it has. From the spiciness of green chillies to the tanginess of the lemon juice, from the aromatic lure of curry leaves to the mellow soothing flavour of coconut milk, this lovely sauce has it all. It can be used as a mild accompaniment for dishes like Set Dosa, or used to prepare delicacies like Dosa Lasagne.
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 by Tarla Dalal
coconut pachadi recipe | coconut raita | kobbari pachadi | with amazing 12 images coconut pachadi recipe is a South Indian style coconut raita. Well, if you like dips and raitas, check out their South Indian equivalent – the refreshing raitas! coconut pachadi is a nice and creamy raita from derived from Andhra Pradesh. There are different versions to this coconut raita and this is our version of it. South Indian prefer eating coconut pachadi as a side dish along with their meal. coconut pachadi is super quick and easy to make, not even an amateur can go wrong with this one. The magic touch which is the tempering of mustard seeds and curry leaves give coconut pachadi an amazing delicious taste and perk up the flavours. coconut pachadi is made by combining thick curds with veggies or other ingredients. The highlight of any pachadi is the traditional tempering, which adds an irresistible aroma to the simple coconut pachadi making it irresistible. Here is a delectable pachadi made of coconut and curds, perked up with ginger and green chillies. You will love the mellow yet tangy flavour of this coconut pachadi with the pleasant crunch of coconut. Keep all the ingredients ready, but mix in the curd just before serving, so that it remains thick and creamy. Serve coconut pachadi fresh with tangy, spicy rice preparations like Tamarind Rice or Tomato Rice. Learn to make coconut pachadi recipe | coconut raita | kobbari pachadi | with detailed step by step recipe photos and videos below.
6.  
 by Tarla Dalal
coconut water with coconut meat | coconut water with malai | benefits of coconut water | nariyal ka paani with malai | with 14 amazing images. Coconut water with coconut meat is a refreshing drink. Coconut water with malai has a nice texture, which is quite unlike any juice you have ever had before. Learn how to cut coconut and make nariyal ka paani with malai in a step-by-step fashion. Making coconut water with coconut meat is very simple. Cut open the tender coconut, remover coconut water and coconut meat and blend them together in a mixer till smooth. The art is to learn how to cut open the coconut to get coconut water and malai. The roadside vendors who sell these coconut are the people who have mastered this art. Coconut water with coconut meat has a pulpy texture, and when served chilled, it tingles your taste buds with the mildly-sweet but electrifying flavour, which is unique to coconut water. The best way to serve coconut water with malai, is to chill the coconut water earlier, but blend the drink just before serving. Do not blend it and then refrigerate because it will lose its fresh taste and texture. The are many benefits of coconut water. It is a cooling drink which is quite pleasing to the stomach. It can relieve acidity and help balance the water and electrolyte balance in the body. Kids, adults, senior citizens – all can have this healthy drink. Coconut water with coconut meat is enough to recharge you after a tiring day. Enjoy coconut water with coconut meat | coconut water with malai | benefits of coconut water | nariyal ka paani with malai | with step by step photos.
This exotic Coconut Vegetable Curry with Coconut Rice is a flavour-packed treat that will remain etched in your memory for ever! Rice that has been cooked with coconut milk and spices is served with a spicy vegetable curry that is flavoured with a rich masala paste. Assorted veggies add a splash of colours to this rice preparation, while abundant use of coconut milk in both the rice and the curry give it an elegance, which complements the intensity of the spice paste in a very balanced fashion. The total effect is mind-blowing and you will thoroughly enjoy this lip-smacking delicacy. To mellow the spicy flavour of the curry serve with accompaniments like Cucumber Pachadi or Red Pumpkin Pachadi .
 
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A mithai that is famous and well-loved all over India, the Coconut Barfi can now be prepared easily in the microwave oven. No need to sweat over the consistency of the sugar syrup or any such complications. Just follow the simple instructions, and very soon you will have a mouth-watering sweet, with the rich texture and flavour of coconut and khoya tinged with the intense aroma of saffron. In order to get the perfect colour and texture, make sure you scrape the coconut very finely, working on only the white portions and stopping as soon as you reach the brown crust, so you get pure white scrapings. Quickly whip up a sweet dish in the microwave oven during festivals like Diwali , Holi , Raksha Bandhan etc.
9.  
 by Tarla Dalal
coconut chutney recipe | thangai chutney | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney | with 20 amazing images. coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste. Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney. The popular Indian Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi Dosa . If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast. You can vary the amount of green chillies according to your taste. And, if you are serving coconut chutney as the only accompaniment and want a bit of tang in it, you can also blend in a ½ inch piece of deseeded tamarind or 1 tsp of tamarind pulp. When you use grated coconut which is fresh coconut, the coconut chutney made will last only for a day. After using coconut chutney for breakfast, then store it in the fridge if you want to use it for dinner. We have added 7 varieties to coconut chutney which are fried coconut chutney, malgapodi and tomoato coconut chutney, coocnut thuvayal, tomato coconut chutney, fresh coconut garlic chutney, coconut coriander green chutney and Mumbai roadside coconut chutney. Learn how to make coconut chutney recipe | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney with detailed step by step photos.
10.  
 by Tarla Dalal
Ever imagined that contradictory experiences like ‘soothing’ and ‘perky’ can meet in one dish? Well, you must try this Hariyali Rice with Coconut Sauce to believe us. Minimal spices come together in a very thoughtful fashion to create a perfect blend of flavours in this dish. Vibrant green-coloured rice with the nutty flavour of spinach, combines ethereally with a comforting coconut sauce perked up with lemon juice, curry leaves and green chillies. Do not forget to season the coconut sauce with cumin seeds, as it makes a world of difference to the aroma of this dish.
The mellow flavour of fresh coconut transforms into a more exciting one when it is roasted to a golden brown. This particular Fried Coconut Chutney (Roasted Coconut Chutney) capitalizes on the rich taste of roasted coconut, which is teamed up with other taste and texture enhancers like roasted dal, tamarind and red chillies. It is quite an easy chutney, but has a totally different flavour from the soft fresh coconut chutney. Fried Coconut Chutney (Roasted Coconut Chutney) goes well with any South Indian tiffin, such as idlis or dosa. It is not unusual to see people enjoying Roasted Coconut Chutney with puri, chapati, Lemon Rice or just plain steamed rice topped with ghee. Since the coconut is roasted, this chutney stays good for quite a few hours, and can be safely packed in the dabba for lunch. Given below are step by step photos of Fried Coconut Chutney (Roasted Coconut Chutney) .
12.  
 by Tarla Dalal
There is fun in the air, and nobody can resist a treat or two in the weeks leading up to Christmas! Here is yet another treat to enjoy, and share with your friends – to make the festival season even more special. This unique Eggless Semolina and Coconut Cake is made with rava instead of plain flour, which is usually the main ingredient in cakes. That gives this cake an enjoyably crumbly texture, which together with the flakiness of coconut makes the total effect mind-blowing. This recipe uses very little milk, so stick to the quantities mentioned, to get the batter consistency right.
Potli basically means pack, and that is exactly what is done in this recipe! A succulent paneer mixture is packed inside pleasant green-coloured potlis made of whole wheat flour and spinach puree. These precious packets are then cooked in a delicious coconut milk curry, which is excitingly flavoured with whole spices. Despite the exotic aura about this dish, it is surprisingly easy to prepare. A short cooking time and a simple procedure together with a lot of creativity gives you fabulous Stuffed Paneer Palak Potli in Coconut Curry! You can enjoy this dish as it is, but you could also serve with it Pulaos or Biryanis for a complete meal experience.
14.  
 by Tarla Dalal
tomato coconut chutney recipe | coconut tomato chutney | South Indian tomato coconut chutney | with amazing 14 images. tomato coconut chutney recipe is a South Indian tomato coconut chutney which is a popular dosai chutney served in Tamil Nadu. Very few ingredients like tomatoes, grated coconut, shallots, chana dal, urad dal and Indian spices goes into making coconut tomato chutney. Chutney's are made in every Indian household and each has their style of preparing it. Chutney's are basically condiments and we show you how to make tomato onion coconut chutney recipe. To make tomato coconut chutney recipe we have started by heating oil and further adding and roasting chana dal and urad dal. Both the dals will give unique and nutty taste to our chutney. Next, we have added red chili and curry leaves, cooked everything together. Further, add tomatoes, use nice ripe ones. Followed by addition of shallots and grated coconut. Cook and mix well. Once cooked and cool, transfer to a blender and blend until smooth. Your tomato coconut chutney is ready. South Indian style tomato coconut chutney goes really well with Idlis, dosas, vadas and appam. Coconut tomato chutney is my go to chutney on weekends for breakfast. It is extremely quick and easy to make and its my family's favorite chutney. Also, you can store tomato coconut chutney the refrigerator for 2 days but you need to pack it in a air tight container. It is best when freshly prepared. Enjoy tomato coconut chutney recipe | coconut tomato chutney | South Indian tomato coconut chutney | with detailed step by step recipe photos below.
Dotted with vibrantly coloured, assorted veggies, this soft and sumptuous rava idli is a perfect dish to start your day with. The mild tanginess of curds and subtle notes of chilli paste make the Vegetable Rava Idli very flavourful, while veggies like sweet corn and carrot offer soft, juicy breaks in every mouthful. The Vegetable Rava Idli combines perfectly with this traditional Coconut Chutney, which gets an amazing flavour and wonderful aroma from the tempering. To save time on a busy morning, you can prepare the chutney the previous night and refrigerate. You can prepare the whole chutney recipe the previous day, or you can just grind the mixture and keep it ready. You can add the tempering just before serving for a fresh touch.
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Reviews

Best 15 Coconut Recipes, Indian Coconut Food
5
 on 20 Jun 17 02:50 PM


Just loved your collection of coconut recipes. The South Indian Coconut rice is a fab lunch favourite of ours. My kids love the Rava Idli and Coconut Sheera.