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
