I’m thrilled that you all loved my recipe for an Oatmeal Cookie Smoothie. I hope you’ll enjoy this savoury entry as much.
Coconuts are found in tropical climes around the world, including: India, the Philippines, Indonesia, Brazil, Sri Lanka, Mexico, Vietnam, the Middle East, Thailand, etc. Its availability and unique properties has made it a central component to a huge range of cuisines. Coconut lends its richness to balance the vibrant, spicy flavours of traditional curries in India, Thailand and the Middle East.
With so many possibilities, I pondered how I use coconut in my own kitchen. I realized that most of the coconut in my house finds its way into lovely, sweet, raw macaroons. My macaroons use a few simple ingredients – coconut, coconut oil, cashews and agave. As soon as I thought through that list, I realized it could be the base for a brilliant curry.
Combining the ingredients for a rich, Thai curry sauce with the base of a coconut macaroon created this:
These, crunchy, spicy cubes would be a perfect garnish for a creamy cup of soup. Pictured here in a beautiful bowl of sweet potato red lentil dahl – a test recipe for Lindsay’s next eBook.
Or you could compliment a big bowl of greens, drizzled with a creamy peanut sauce, with a few spicy bites of Thai coconut croutons.
In your food processor combine all of the ingredients, except for the coconut, and pulse until a smooth paste is achieved. Add the coconut to a small bowl. Stir in the mixture from your food processor. The batter should hold together when you pinch it between your fingers and thumb. Spread the batter onto a teflex lined dehydrator tray. Dehydrate at 115 degrees for 8 hours. Score the batter into small cubes and peel off the teflex sheet. Return to the dehydrator until completely dry – approximately 12 more hours. The texture should be crisp on the outside and chewy on the inside – just like a macaroon.
These could also be baked in your oven on the lowest setting. The flavours would be just as amazing.
If you don’t find this recipe to be too far-out for your palate – check back tomorrow for another interesting twist on a comfort-food favourite.