Recipes and styling Sasha Zambetti, Photography Christoph Hoffmann.
Coco-pine smoothie <v>
A booze-free, Pina Colada-inspired refresher suitable for the whole family.
Serves: 2
Time: 5 minutes
Ingredients:
1 banana
1 x 400g tin light coconut milk
Half a pineapple
Scoop of ice
Method:
Add all the ingredients into a blender and whiz until smooth. Garnish with a slice of pineapple.
Coconut dahl <v>
Such a simple recipe that has really great flavour that vegetarians especially will love.
Serves: 6
Time: 35 minutes
Ingredients:
750ml red lentils
1 large onion, chopped
3 cloves garlic, crushed
3cm fresh ginger, crushed
15ml turmeric
45ml curry powder or masala
1 x 410ml tin coconut milk
125ml yoghurt
Handful coriander to garnish
Method:
1 Boil the lentils in a large pot of boiling water until soft.
2 In another large pot, fry the onions in a little oil until translucent. Add the garlic, turmeric, curry powder and fry until fragrant. Add the coconut milk and cooked lentils and let simmer for 10 minutes.
3 Remove three heaped spoons of the mixture and puree the rest using a hand blender. Return the removed lentils and spoon into bowls to serve. Add a swirl of yoghurt and coriander to garnish.
Sultans delight coconut tart <v>
A coconut-flavoured milk tart without a time-consuming crust – what a win!
Serves: 2
Time: 5 minutes
Ingredients:
125ml flour
250ml sugar
250ml coconut
5ml baking powder
Pinch salt
50g butter, soft
4 eggs
500ml milk
Method:
1 Preheat the oven to 180°C. Grease a pie dish well with butter.
2 In a large mixing bowl, stir together the flour, sugar, coconut, baking powder and salt.
3 In a separate bowl, stir together the soft butter, eggs and milk. Mix the wet ingredients into the dry ingredients and pour into the greased pie dish.
4 Bake for 30 minutes and allow to cool before serving.
Crunchies <v>
Great for lunchboxes and a relatively healthy treat too.
Makes: 30 squares
Time: 40 minutes
Ingredients:
125ml flour
375ml coconut
190ml sugar
200g oats
125ml dried cranberries
Pinch salt
125ml butter
30ml syrup
60ml milk
10ml bicarbonate of soda
Method:
1 Preheat the oven to 180°C. Grease a roasting/baking tray well and line it with baking paper.
2 In a large mixing bowl, stir together the flour, coconut, sugar, oats, cranberries and salt.
3 In a glass bowl in the microwave, heat the butter, syrup and milk until the butter has melted. Add the bicarbonate of soda and stir before pouring into the dry ingredients. Mix well.
4 Transfer the mixture to the prepared baking dish and press it firmly into the corners and smooth the surface, either with your hands or the back of a wooden spoon.
5 Bake for 25 minutes or until golden in colour. Mark the mixture into crunchies, but do not remove until cool.
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