Versatile and delicious, coconut can be enjoyed in all its forms this summer: flour, flakes, milk and cream.

We bring you the same old, loved recipes, with a fresh coconut twist.

Piña colada salsa with phyllo crackers

Serves 4  Total Time 20 Min

Ingredients

For the crackers

• Phyllo pastry 200g
• Butter, melted 1/4 cup

For the salsa

• Grated coconut 1/4 cup
• Pineapple, finely chopped 1
• Red onion, finely chopped 1/2
• Mint, torn handful
• Zest and juice of 1 lemon
• Olive oil 1/4 cup

For the dressing

• Coconut cream 1 cup
• Zest and juice of 1 lemon

To serve

Feta wheels, sliced 4

For the crackers

1. Preheat the oven to 200ºC and line a baking tray.
2. On a lightly floured surface, layer 4 sheets of phyllo pastry, brushing butter between each layer.
3. Cut into 3-5cm rectangles and transfer to the prepared tray.
4. Bake for 5 minutes until golden. Drain on a paper towel to crisp up.

For the salsa

1. Combine all the ingredients, season and set aside.

For the dressing

1. Whisk together all the ingredients until fully incorporated. Season and set aside.
2. Layer the feta on a serving platter and top with spoonful’s of salsa salad. Use the phyllo crackers to scoop it all up.

Coconut rice with fresh mint

Serves 4  Total Time 25 Min

Ingredients

• Jasmine rice 2 cups
• Coconut milk 1 1/2 cups
• Water 1 1/2 cups
• Garlic, grated 1 clove
• Lemongrass stalk, bruised 1
• Salt 2 tsp
• Coconut flakes 1 cup
• Mint handful

Method

1. Add all the ingredients except (the coconut flakes and mint) to a large pot and bring to the boil.
2. Lower the heat and cook with the lid on for 20 minutes. Uncover and cook for another 5 minutes.
3. Fluff the rice and top it off with extra coconut flakes and fresh mint.
4. Lightly crush the lemongrass using a pestle or rolling pin to release all the fragrance and flavour

Fluffy omelette with chilli coconut chicken

Serves 4  Total Time 50 Min

Ingredients

For the chicken

• Chicken breasts 4
• Olive oil 3 tbsp
• Chilli flakes 1/2 tbsp
• Coconut milk 1 cup
• Chicken stock 1/2 cube
• Onion, roughly chopped 1/2
• Garlic 1 clove
• Ground ginger 1 tsp

For the omelette

• Egg whites 12
• Parmesan ½ cup
• Vegetable oil 1/4 cup
• Fresh parsley, chopped handful
• Grated coconut to serve

Method

To cook the chicken

1. Rub the chicken breasts with olive oil and chilli flakes. Season well.
2. Fry the chicken breasts for 5 minutes on each side until nice and browned.
3. Mix together the remaining ingredients and add to the pan.
4. Lower the heat and gently simmer the chicken for 20 minutes.
5. Remove from the heat, shred the chicken and set aside.

To cook the omelette

1. Beat the egg whites and parmesan in a large bowl until light and fluffy.
2. Heat the oil in a non-stick pan and slowly pour in the egg mixture, swirling to coat the bottom of the pan.
3. Cook the omelette on low with the lid on for 10 minutes until set and puffed up.
4. Serve it with the chicken, fresh parsley and grated coconut.

Coconut and banana breakfast bake

Serves 4-6  Total Time 40 Min

You’ll need

• Eggs 7
• Coconut flour 1/2 cup
• Sugar 1 tbsp
• Salt 1 tsp
• Ground cinnamon 2 tsp
• Olive oil 1/2 cup
• Baking powder 1 tsp
• Flour 1/4 cup
• Bananas, halved 3
• Brown sugar 1/4 cup

Method

1. Preheat the oven to 180°C. Grease an ovenproof pan.
2. In a large bowl, beat the eggs until light and fluffy.
3. Fold in the remaining ingredients (except the bananas and brown sugar) until well combined. Rest the batter for 5 minutes.
4. Pour the batter into the prepared pan and top it with the bananas
5. Sprinkle the brown sugar evenly over the top.
6. Bake for 20-25 minutes and allow to cool before serving.

Don’t like bananas? Top your brekkie bake with mixed berries instead.

The post 4 Ways with coconutty summer flavours appeared first on MyKitchen.

Try a breakfast with a little more edge like our fluffiest omelette with chilli-coconut chicken! It’s island flavours are perfect for a summer treat.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the chicken
4 chicken breasts
3 tbsp olive oil
½ tbsp chilli flakes
1 cup coconut milk
½ chicken stock cube
½ onion, roughly chopped
1 garlic clove
1 tsp ginger
For the omelette
12 egg whites
½ cup Parmesan
¼ cup vegetable oil
Handful parsley, chopped
Grated coconut, to serve

METHOD
For the chicken
1. Rub the chicken breasts with olive oil and chilli flakes. Season well.
2. Fry the chicken breasts for 5 minutes on each side, until well browned.
3. Mix together the remaining ingredients and add to the pan.
4. Lower the heat and gently simmer the chicken for 20 minutes.
5. Remove from heat, shred chicken and set aside.
For the omelette
1. Add egg whites and Parmesan to a large bowl, beat until light and fluffy.
2. Heat the oil in a non-stick pan and gently pour in the egg mixture, swirling to coat the bottom and edges of the pan.
3. Cook the omelette on low with the lid on for 10 minutes, until set and puffed up.
4. Serve with the chicken, fresh parsley and grated coconut.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Make the fluffiest omelette ever filled with chilli-coconut chicken appeared first on MyKitchen.