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It's April. Which in accordance with British law means you have to start doing all things summery now. Buy some sandals, go drinking in a beer garden, take a weekend trip to the seaside, wear an entirely inappropriate outfit for the inclement weather which is, no doubt, just around the corner.
About this time, our appetite usually changes a little. Gone are stews and roasts and in their place we switch to lighter, fruitier and more tropical dishes. Which is why coconut is such an excellent ingredient to reacquaint yourself with at this time of the year.
However, I've got nothing up my sleeve, coconut recipe-wise. Slathering it all over my body to give me lovely skin, yes. Using it in food for anything other than toning it down when I've gone OTT with the chilli, no.
Luckily, Madeleine Shaw, food blogger and nutritional therapist has reached out to give us a hand, providing us with three coconut-based recipes to practise and perfect before summer actually arrives.
Click through to see the recipes.
Madeleine has created a new coconut face mask for Origins UK. Glow-Co-Nuts is available now.
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Coconut and Lime Polenta Cake
Ingredients
For the cake
200g coconut sugar
200g coconut oil
150g polenta
150g ground almonds
1 tsp baking powder
1/4 tsp bicarbonate of soda
3 eggs
Zest of 1 lime
2 tbsp lime juice
1 tsp vanilla extract
For the drizzle
3 tbsp honey
Juice of 2 limes
To serve
1 big handful coconut flakes
1 dollop of coconut yoghurt per person
1 lime slice per person
Instructions
1. Preheat the oven to 190°C / 170°C fan / 375°F / gas mark 5.
2. Cream the sugar and coconut oil in your food processor, then add the polenta, ground almonds, baking powder and bicarbonate of soda. Mix again. Break in the eggs one at a time, mixing between each addition. Finally, add the lime zest, lime juice and vanilla extract.
3. Grease a 22cm cake tin and pour in the mixture. Bake for 40-45 minutes until the cake is golden on top and starting to shrink away from the sides. Try the knife test: if it pulls out clean, your cake is ready.
4. In a small saucepan warm the drizzle ingredients together. Pour over the cake when it’s fresh out of the oven.
5. Top with coconut flakes, coconut yoghurt and slices of lime.
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Prawn and Peanut Coconut Laksa
Serves 4
Ingredients
1 tbsp coconut oil
6 shallots, finely diced
6 garlic cloves, crushed
1 red chilli, deseeded and finely sliced
1 tbsp ground coriander
2 tbsp freshly grated ginger
1 pinch sea salt
1 squash, peeled, deseeded and cubed
1l vegetable or chicken stock
400ml can coconut milk
1 tbsp peanut butter
30g peanuts, toasted
500g prawns
200g mangetout, sliced into matchsticks
200g beansprouts
Juice of 2 limes
1 tbsp tamari, to taste
Instructions
1. Heat the coconut oil in a pan on a medium heat. Throw in the shallots and sauté for a minute, then add the garlic, chilli, coriander and ginger with a generous pinch of sea salt. Cook for 5 minutes until the onions have softened.
2. Throw in the squash cubes and sauté, stirring well, for a few minutes. Then pour in the stock, coconut milk and peanut butter and bring to the boil. Pop the lid on and cook at a low simmer for 30 minutes, until the squash is lovely and soft.
3. Heat a dry pan on the hob and toast your peanuts, stirring frequently for a few minutes so they don’t burn. You know they’re done when your peanuts turn golden brown and smell amazing.
4. Throw in the prawns, mangetout and beansprouts and cook for a further 3 minutes. Stir in the lime juice and tamari. Serve in bowls sprinkled with peanuts.
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Lime, Pineapple and Coconut Smoothie Bowl
Serves 2
Ingredients
For the smoothie bowl
150g frozen pineapple
1/2 frozen banana
150ml coconut milk
1 tsp vanilla extract
For your toppings
1 pinch fresh mint leaves
1 pinch coconut flakes
1 tsp almond butter
Instructions
Could this recipe be any easier? Simply blend the smoothie bowl ingredients together, pour into a bowl and add your toppings. Enjoy cold.
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