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    Home / Food & Drink / Food / Coconut / Coconut dinner recipes

    Coconut dinner recipes

    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

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