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5 delicious and easy coconut recipes to try on World Coconut Day

By Melrose Juanites Calubag Published Sep 02, 2021 6:04 pm

“The coconut nut is a giant nut. If you eat too much, you’ll get very fat.” Let us just ignore these lines from a song for now as World Coconut Day only happens once a year.

Here’s a trivia: the name “coconut” was given by Portuguese sailors in the 16th century because the three holes on the coconut make it look like a human face. “Coco” means “laughing face” or “grimace,” and the English word “nut” was only added later on. 

For a colorful and fun World Coconut Day today, Sept. 2, here are five delicious and easy coconut recipes to try.

Cheesy buko rolls
Recipe and photo by FooDIY Reyna

2 cups shredded buko ( young coconut )

½ cup augar ( 1/2 cup )

¼ cup grated cheese

¼ cup buko juice

¼ cup milk powder

3 tbsp cornstarch

1 tsp vanilla extract

lumpia wrapper/spring roll wrapper ( as needed )

eggwhite or water ( as paste mixture )

  1. In a pan, pour buko juice, vanilla extract, cornstarch and sugar. Stir to dilute cornstarch.
  2. Add buko and mix well. (Cook in low heat for 15 mins with continuous stirring to avoid burning).
  3. Once it thickens, add grated cheese, continue stirring.
  4. Once the mixture is sticky, turn off heat. Let it cool.
  5. Start wrapping using lumpia wrapper/spring roll wrapper, and egg white/ water.
  6. Fry in low-medium heat until crispy and golden brown.

 Coconut milk rice pudding with corn (ginataang mais)
Recipe by Kitchen Confidante, photo by Pinoy Recipe

4 cups coconut milk

½ cup glutinous rice (rinsed and drained)

1 ½ cups corn

½ cup sugar

¼ cup half and half cream (optional)

  1. In a saucepan, combine the coconut milk and rice, and bring to a boil over medium-high heat.
  2. Stir regularly over low heat until the rice is cooked, about 25 minutes.
  3. Add the corn and sugar, and continue cooking for 5 minutes.
  4. Serve hot or cold and drizzled with cream, if desired.

 Buko pie
Recipe by Kuya Fern’s Cooking, photo by Delight My Apetite

400-500g young coconut meat

2 and ½ cup coconut juice

½ cup powdered milk

½ cup cornstarch

½ cup sugar

pinch of salt

bread slices

2 beaten eggs

bread crumbs

oil for frying

egg/ water

  1. In a pan, pour buko juice, powdered milk, cornstarch and sugar, pinch of salt. Stir to dilute cornstarch.
  2. Add buko, mix well.
  3. Cook in low heat for 15 mins with continuous stirring to avoid burning. Once it thickens, add grated cheese (continue stirring).
  4. Once the mixture is sticky, turn off heat. Let it cool.
  5. Remove edges of bread slice. Flatten each sheet with a rolling pin.
  6. Dab edges with egg/ water.
  7. Start wrapping using the flattened sheets, and egg white/ water.
  8. Fry in low-medium heat until crispy and golden brown. Let it cool before eating—it can scald your mouth.

Pancit buko
Recipe by Simpol Recipe, photo by Philippine Primer Image

2 tbsp cooking oil

2 ½ cup pork belly strips

Salt to taste

1 tbsp chopped onions

2 tsp minced garlic

4 pieces squid balls

½ cup carrots

2 cups coconut meat, shredded

8 pieces shrimp, shelled and deveined, heads removed

½ cup cabbage

white pepper

4 stems cilantro, coarsely chopped, to garnish

  1. In a pan, sauté pork belly strips with garlic and onion. Season with salt and white pepper.
  2. Add squid balls and carrots.
  3. Once squid balls are golden brown, add buko, then mix well.
  4. Add cabbage and fish sauce. Wait for cabbage to cook.
  5. Add shrimps.

Coconut macaroons
Recipe and photo by Kawaling Pinoy

14 ounces sweet shredded coconut or desiccated coconut

½ cup butter

½ cup (brown) sugar

3 eggs

14 ounces condensed milk

  1. Place the butter in a big bowl, and cream using a fork.
  2. Add brown sugar and mix well.
  3. Add the eggs and condensed milk then beat until all ingredients are blended.
  4. Put the sweetened shredded coconut and distribute evenly with the other ingredient in the mixture.
  5. In a mold (with paper cups if possible), place 1 tbsp of the mixture in each of the cups.
  6. Preheat oven at 370 degrees fahrenheit for 10 minutes.
  7. Bake the coconut macaroon mixture for 20 to 30 minutes or until the color turns golden brown.

Health benefits

The coconut is highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6; and minerals including iron, copper, selenium, sodium, calcium, magnesium, manganese, phosphorus and zinc.

High in fiber and vitamins.

Coconut is known to help keep your heart healthy. It also helps reduce blood pressure, boost the immune system, improve good cholesterol, improve digestion; has antiviral, anti-bacterial, anti-fungal, and anti-parasite properties; helps protect against kidney disease and bladder infection, keep hair and skin healthy, prevents wrinkles, aids in weight loss and helps prevent cancer.

So, what are you waiting for? Keep loving coconuts because there are no unhealthy fats in coconuts. Happy World Coconut Day!