World Coconut Day: 10 easy coconut-based recipes for busy weeknights

Coconut-based dishes are one thing that can divide a crowd into two. Those who love anything with coconut, and those who would rather stay hungry. The tropical fruit is a staple in some cultures such as Indian and Thai and is a popular kitchen ingredient in South and Southeast Asia, the Caribbean, Latin America and East and West Africa.

For the lovers of coconut, September 2nd holds a special place in the heart. The day is annually celebrated as World Coconut Day in order to raise awareness about the benefits of the coconut and promote its industry. The day was established by the International Coconut Community (ICC) to commemorate its founding on September 2, 1969.

Below, find 10 easy coconut-based recipes that you can quickly make on busy weeknights.

For those busy weeknights, when an elaborate dinner is the last thing on your mind, this one-pot chicken recipe will work wonders on your hunger. The ingredients required are 6 chicken thighs, coconut milk, curry powder, tomato paste, garlic, onion, mushrooms, garam masala and turmeric. Begin by seasoning the chicken with salt and pepper, turmeric, paprika and garlic powder. In a pan add a tbsp of oil, now add the chicken and fry for 3 minutes. Remove the chicken and in the pan add some sliced onion, mushrooms, garlic, curry powder, tomato paste and cook. Now add the chicken, pour in the coconut milk and cook on medium heat for 10 minutes. Make some rice and enjoy the dish!

For some hot coconut curry that you can enjoy with rice or quinoa, you need a tbsp of coconut oil, sliced onion, garlic, ginger, 1/2 cup broccoli, diced carrots, snow peas, curry powder, a pinch of cayenne, 2 cans of coconut milk, a cup of veggie broth and some salt and pepper. Heat a saucepan and add coconut oil, and all the veggies along with some salt and pepper. Cook until softened and then add the spices, veggie stock, coconut milk and heat for 10-15 minutes.

For the coffee lovers, a coconut milk latte will have you coming back for many more sips. The ingredients required are a single shot of espresso, a cup of unsweetened coconut milk, a tsp of sweetener, vanilla extract, and some ground cinnamon. In a small saucepan heat the coconut milk over medium-low heat until it's warm. Now froth the milk until it becomes foamy and mix it with the espresso and add a sweetener of your choice. Top it off with some grounded cinnamon and shredded toasted coconut.

Who doesn't love some sugar in the night, right? For making some delicious chocolate and coconut macaroons, you need 3 large egg whites, some kosher salt, about 2 cups of unsweetened shredded coconut, a can of condensed milk, vanilla extract and chocolate candies. Preheat the oven to 325 degrees F, and beat the egg whites and salt in a large bowl until frothy. Add the coconut, condensed milk and vanilla extract and fold together until combined. Spoon the batter into small balls and place them on the baking sheets. Bake for 35-40 minutes and after it's done, immediately press a chocolate candy in the centre of the macarons.

Missing those tropical summer mornings? These pancakes will take you right back to them. Take a cup of all-purpose flour, 1/2 cup of coconut flour, 1/4 cup of almond flour, sugar, baking powder, baking soda, salt, 2 beaten eggs, oat milk, 3/4 cup water, 1/2 cup unsweetened coconut-milk yogurt, coconut milk and some berries and maple syrup. Preheat the oven to 250 degrees and whisk all the flours together along with sugar, baking powder, baking soda and salt. Make a well in the centre and add the eggs, oat milk, water, coconut yogurt, and coconut milk. Mix together to make a batter. Now on a skillet, brush some oil and make the pancakes. Top them with berries, yogurt and maple syrup and enjoy.

You will need milk, fresh cream, sugar, vanilla extract, gelatine, coconut milk powder, chopped pineapple, honey, and mint leaves. Add milk, cream, vanilla extract and sugar in a saucepan and heat for 1-2 minutes. Take the pan off the heat and add the gelatine water mix to the pan and stir. Now add coconut powder and refrigerate the mix for 6-8 hours. Take some pineapple dices in another pan, add some sugar and gelatine water to it on low heat and stir until they liquify. Freeze this for 6 hours. Now, in serving glasses, place the coconut panna cotta at the base, add the pineapple panna cotta above it and add some chopped pineapple for dressing. Place the mint leaves for the tropical touch and enjoy.

A plate of coconut rice will pair well with your favourite curry, chicken, fish, prawns or literally anything. You need a teaspoon of vegetable oil, fennel seeds, coriander seeds, 2 cups of jasmine rice, 3 cups of coconut milk, 1 cup of water, and a tbsp of sugar. Add the vegetable oil in a saucepan over medium heat, along with fennel and coriander seeds. After they turn light golden, add the rice. Now, pour in the coconut milk, water and sugar while stirring and bring the ingredients to a boil. Let the rice cook for 30 minutes until it is completely cooked.

This easy recipe will make you miss mango sticky rice in the best possible way. Begin by adding 1/3 cup of tapioca pearls to 2 cups of boiling water. Cook for about 40 minutes until translucent. Now add 3/4 cup of unsweetened condensed milk, 2 tablespoons of sugar and mix. Transfer to a bowl and add some vanilla extract. Let it chill for at least 2 hours and then add some diced mango on top and enjoy!

For those prone to allergies and colds, this milk recipe will be a healing tonic. All you need is some turmeric powder, 3 tablespoons coconut oil, black pepper, 2 cups coconut milk, a cinnamon stick, a piece of ginger, and honey for some sweetness. To make the turmeric paste, whisk together the turmeric powder with a cup of water in a pan over medium heat. Cook until thick and dry and after removing from heat, add coconut oil and pepper. Now make the latte with coconut milk, cinnamon stick, ginger, honey and a tablespoon of the turmeric paste in a medium saucepan. Heat for five minutes, strain and sip on!

Take 2 1/2 cups of bread flour, 1/2 cup whole milk, 1/2 cup ube jam, sugar, 1 large egg yolk, dry milk powder, ube extract, unsalted butter, 6 tbsp desiccated coconut, and light brown sugar. Make a tangzhong by whisking the bread flour with 7 tbsp of cold water in a saucepan until combined. Place over medium heat and cook until it forms a paste. Mix the milk, ube jam and sugar in a bowl and mix in the hot tangzhong until smooth. Make sure the temperature isn't over 110 degrees F and whisk until foam appears. Add the egg yolk, milk powder, ube extract, salt and knead until the dough is smooth. Beat in the butter and transfer the dough to a large bowl, cover with a damp towel and let it rest for 1 hour and 30 minutes. For the filling, preheat the oven to 350 degrees F, and place the coconut on the baking sheet and bake until golden brown.

Mix the butter, brown sugar, umbe jam and coconut in a bowl and mix and set aside. Roll the dough spread the ube filling and seal it. Preheat the oven to 350 degrees again and bake the buns for 35-40 minutes