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Blueberry Vanilla Graham Protein Smoothie
Breakfast

Blueberry Vanilla Graham Protein Smoothie

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine coconut water, banana, blueberries, kale, spinach, dates, almond butter, hemp seed hearts, flax seeds, oats, and protein powder in a blender. Cover and puree until smooth. Top with graham cracker crumbs.

By veggiesbycandlelightcom

Watermelon Fizz
Drink

Watermelon Fizz

2.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Blend coconut water, watermelon, and stevia together in a blender until smooth.
  2. 2 Fill a cocktail shaker with ice; add watermelon mixture. Cover shaker and shake until chilled; pour into a poco grande glass.

By Christian Sidiangco

Tampa Coconut Cilantro Rice
Side Dish Indian

Tampa Coconut Cilantro Rice

4.3

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring 1 cup coconut water to a boil in a saucepan. Add basmati rice and salt, cover, and reduce heat to simmer. Stir occasionally, adding more coconut water as needed, until rice is soft but not mushy, about 15 minutes.
  2. 2 Remove rice from heat, stir in cilantro and butter, and cover again. Let stand until coconut water is absorbed and flavors have blended, about 5 minutes more.

By BencyCooks

Refreshing Coconut Lime Sorbet
Dessert American

Refreshing Coconut Lime Sorbet

5.0

Prep
30 min
Cook
Total
180 min

Instructions

  1. 1 Combine coconut cream, coconut water, lime juice, lime zest, and coconut extract in a bowl. Cover with plastic wrap; chill in the refrigerator until flavors combine, at least 1 hour.
  2. 2 Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 1 ½ hours.

By drewface

Instant Pot® Coconut-Caramel Shrimp
Dinner American

Instant Pot® Coconut-Caramel Shrimp

1.5

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
  2. 2 Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
  3. 3 Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
  4. 4 Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
  6. 6 Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.

By thedailygourmet

Black Beans with Coconut Water
Dinner Caribbean

Black Beans with Coconut Water

4.0

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Cook and stir bacon, onion, and jalapeno over medium heat in a medium-sized soup pot until bacon begins to brown and is mostly cooked through, about 5 minutes. Stir in black beans, coconut water, white cooking wine, cumin, and bay leaf. Cover and cook over medium heat until thickened, about 1 hour.

By Shawn T

Thit Kho (Caramelized Pork Belly)
Dinner Southeast Asian

Thit Kho (Caramelized Pork Belly)

4.5

Prep
20 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
  2. 2 Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase the heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
  3. 3 Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir until pork is evenly coated. Pour in coconut water and bring to a boil. Add hard-boiled eggs and reduce the heat to low. Cover and simmer, checking occasionally and adding a little water if the liquid evaporates too much, until pork is tender, about 1 hour.
  4. 4 Remove from the heat and let stand for about 10 minutes. Skim fat from the surface of the dish.

By Pat

Vietnamese Coconut-Caramel Shrimp (Tom Rim)
Dinner Southeast Asian

Vietnamese Coconut-Caramel Shrimp (Tom Rim)

5.0

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Clean the shrimp by placing them in a bowl and rinsing them with water. Drain. Add salt and rub into shrimp thoroughly. Rinse well again. Set aside for 15 minutes.
  2. 2 Heat sugar in a heavy pot over medium-low heat and stir until melted. Once sugar begins to caramelize, pour in coconut water, using caution so it does not splatter. Pour in maple syrup. Stir until sugar syrup is well combined and smooth. Remove pot from heat and set aside.
  3. 3 Warm olive oil and sesame oil in a saute pan over medium heat. Add shallot and garlic and cook until shallot is soft and translucent, about 5 minutes. Add fish sauce and sugar syrup; stir for 1 to 2 minutes.
  4. 4 Add shrimp to the saucepan and cook, turning them in the syrup, until shrimp turn pink and are well cooked, 3 to 4 minutes. Sprinkle chives over shrimp.

By Diana71

Hawaiian Pineapple Upside-Down Cake
Dessert American

Hawaiian Pineapple Upside-Down Cake

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pour melted butter into a 9x13-inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple rings in 2 rows in the baking dish.
  3. 3 Sprinkle nuts, 1/4 cup coconut, and chopped pineapple between the rows of pineapple rings. Place a cherry in each pineapple ring, then scatter remaining 4 cherries over coconut mixture. Set the baking dish aside.
  4. 4 Whisk together pineapple juice, coconut water, oil, and eggs in a large bowl. Stir in mashed banana, white cake mix, and remaining 1/4 cup coconut until well blended. Pour batter slowly into the prepared baking dish.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool in the baking dish for 10 minutes, then run a paring knife around the edges.
  6. 6 Cover the baking dish with a large serving plate and invert cake onto the plate so pineapple slices face up.

By Kim

Truly Coconutty Cream Pie
Dessert American

Truly Coconutty Cream Pie

4.7

Prep
45 min
Cook
15 min
Total
180 min

Instructions

  1. 1 To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
  2. 2 Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C).
  4. 4 Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
  5. 5 Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
  6. 6 Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
  7. 7 Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
  8. 8 Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.

By Sobie