The fashion for healthy products does not pass. Not only are more and more people consuming them, but also new products appear in their assortment every now and then. One of them is coconut paste - a real rarity that bloggers and celebrities are crazy about. And since coconut paste has been available in our store for some time, we decided to pay attention to it and check why it is worth having and what you can prepare from it.
Coconut paste is made from the ground inside of a coconut. It is a 100% natural product that does not contain any additives: dyes, sugar or preservatives. Organic coconut paste equals health and fullness of flavor. It is said that some people eat it with a spoon straight from the jar, while others add it to many dishes. There are many possibilities, but in order.
Why is it worth eating "coconut" products?
Many of you have already found out that the fruits of the coconut palm have the same health. The most famous product obtained from them is coconut oil. The coconut paste available in convenient jars is also gaining more and more admirers. We are in a hurry to explain that, of course, coconut paste can be made at home, but it is quite laborious and coconuts are difficult to find in our stores.
Coconut products are worth eating not only because of their taste, but also because they are exceptionally healthy. There is a reason why the coconut palm is called the "tree of life". The white flesh of coconut contains many nutrients. Consuming coconut in various forms is recommended for problems with dementia, overweight, mycoses, and even as a valuable supplement to the diet in cancer diseases. It stimulates the metabolism, regulates the bacterial flora of the intestines and gastrointestinal tract, lowers the level of cholesterol. It is very nutritious and is a source of easily digestible energy. Coconut paste consists of 70% saturated fatty acids, contains a lot of vitamins (E, B, C) and minerals (calcium, iron, magnesium, phosphorus, potassium, sodium, zinc).
Coconut paste - a universal product
The popularity of coconut paste is determined primarily by the many possibilities of its use. The paste we offer is an organic product that was created by grinding the white flesh of a coconut and does not contain any additives - preservatives, dyes or flavor enhancers. By adding the right amount of water to it, you can prepare coconut milk, cream or cream from it. It retains its intense aroma and taste in any form.
It is widely used primarily in Asian cuisine, where it is added to many dishes, thus obtaining a unique aroma and taste. In Europe, it is very popular as an addition to breakfasts - it is certainly determined by the richness of minerals contained in coconut, as well as the amount of energy supplied. Coconut paste can also replace milk in recipes for ice cream or homemade chocolate.
What to prepare from coconut paste?
Do you want to buy coconut paste, but don't know what to prepare from it? We offer two quick, tasty and exotic dishes. Here they are:
Zucchini and potato soup with a hint of coconut
- 2 zucchini
- 2 potatoes
- 1 chili pepper
- 1 large onion
- 1 clove of garlic
- 750 ml of vegetable stock
- 2 tablespoons of coconut paste
- 1 teaspoon curry powder
- 1 tablespoon of oil
- Finely chop the onion, garlic and chili pepper and stew them together in a pot using a tablespoon of oil.
- Peel the zucchini and potatoes, cut them into small pieces, add to the pot, lightly pour the vegetable stock and stew for another 10 minutes.
- Add the curry. Pour in the rest of the vegetable stock. Cook for about 30 minutes, stirring occasionally.
- When the vegetables are soft, add the parsley and coriander.
- Blend until smooth.
- Add the coconut paste and heat up, but do not bring it to the boil.
- Season to taste with salt and pepper. If you want the soup to be spicier, you can add a little chili.
Aromatic fish in herbs, coconut flavor
- 6 fish fillets (trout, cod)
- 2 cups of water
- 1 tablespoon of coconut oil
- 1 tablespoon of curry
- 1 tablespoon of cilantro
- One lemon juice
- 2 tablespoons of coconut paste
- 4 peperoni peppers
- 2 sprigs of mint
- 1 onion
- 2 cloves of garlic
- 1 teaspoon of cumin
- 1 teaspoon of sugar
- 1 teaspoon turmeric
- 2 bay leaves
- Add salt to the fish, sprinkle with lemon juice and set aside for 30 minutes.
- Coconut paste, coriander, mint leaves, garlic, pepperoni peppers, 1 tablespoon of lemon juice, turmeric, cumin, sugar, bay leaves, mix until smooth.
- Lubricate the fillets on both sides with the paste and wrap the shiny side up in aluminum foil.
- Set aside for at least 1 hour in the refrigerator. It is best to marinate the fish in the morning and bake it after returning from work.
- Preheat the oven (hot air) to a temperature of 180 degrees. Add the fish and bake for about 20 minutes.
- Meanwhile, heat a tablespoon of oil in a frying pan and add finely chopped onion. Add the rice and fry for about 3 minutes, until the grains are glassy.
- Pour water, add salt, a little lemon juice. Cover with a lid and cook until tender for about 20 minutes.
- Take the fish out of the oven and put it on plates. Add the rice. Serve right away.
See also other entries: