Blog
  • Home

Lime, Coriander and Coconut Prawns with Coconut Rice

27 October 2014

coconutrice

Ingredients

  • Juice of 1 lime
  • 2 garlic cloves, finely chopped
  • 3cm piece of ginger, grated
  • 1/2 bunch coriander roots and stems, finely chopped
  • 3 kaffir lime leaves, finely shred-ded
  • 300ml coconut milk
  • 1kg green prawns, peeled (tails intact), deveined
  • Green papaya salad (related recipe) and toasted shredded coconut, to serve

Coconut rice

  • 1 1/2 cups (300g) Jasmine Rice
  • 100ml coconut milk

Directions

1 Combine lime juice, garlic, ginger, coriander roots and stems, kaffir lime leaves and coconut milk in a bowl. Add the prawns, then place in the fridge to marinate for 30 minutes.

2 Meanwhile, for the rice, place rice, coconut milk, 2 cups (500ml) water and 1/2 teaspoon salt in a saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and stand, covered, for 10 minutes or until the liquid is absorbed – don’t be tempted to lift the lid early or you’ll lose the steam that cooks the rice. Fluff up rice with a fork.

3 Preheat a barbecue or chargrill pan on high heat.

4 Drain prawns and season, then grill for 1-2 minutes each side until just cooked.

5 Divide coconut rice and green papa-ya salad among bowls. Top with prawns and sprinkle with toasted coconut.

Coconut milk

Coconut milk, like coconut oil, is high in saturated fat; however, it is a healthy saturated fat that the body easily breaks down and uses for energy and other bodily func-tions. This lactose-free, creamy milk contains antibacteri-al, antifungal and antiviral properties that boost the im-mune system.

Recent research also shows that populations that con-sume coconut milk have low rates of heart disease. The milk, which is extracted from the coconut flesh, contains iron, selenium, sodium, magnesium, calcium, phospho-rus, protein, potassium and vitamins C, E, B1, B3, B5 and B6.

Coconut oil

Volumes of research continue to stack up in favour of the astounding health benefits of coconut oil. Although coco-nut oil is about 90 percent saturated fat, it is good for the body. It contains about 50 percent lauric acid, which helps to prevent high blood pressure and abnormal cho-lesterol ratios.

The short and medium-chain fatty acids regulate thyroid and enzyme function and help with weight reduction.

Coconut oil improves metabolism and takes stress off of the pancreas. This tropical wonder improves diges-tion and increases the absorption of vitamins, amino acids and minerals.

Just the shortlist of the health-promoting benefits of coconut oil includes its potent antifungal, antibacteri-al, antimicrobial and antiviral properties. It has also been found that this tropical wonder can help to sta-bilize blood sugar levels, prevent heart disease and protect the brain from neurological disorders.

Organic coffee and coconut oil

Replacing processed fake coffee creamers with organic coconut oil is a smart move. Although it may sound strange, the re-sult is actually quite delicious and highly nutritious. The combination of caffeine and saturated fat gives the body a great and lasting energy boost.

The best way to prepare a tropical twisted coffee drink is to brew a high quality organic cup of coffee and place it in a blender. Add in one tablespoon of organic coconut oil, blend (VERY carefully on low speed to avoid hot coffee splashing out the top of blender) and enjoy. The resulting coffee drink is frothy and rich, with a wonderfully smooth taste that is very satisfying. If you like your coffee sweetened, add one teaspoon of organic coconut crystals. (This is extreme-ly delicious btw, almost like a frothy cappuccino, but even healthier)

Adding coconut oil to your coffee is a great way to supercharge and give your body a burst of energy to make it through the day.

Enjoy all of the incredible benefits of the coconut!

Related posts

author: Janelle Waters