It seems like coconut-influenced products are popping up in all sections of the grocery store lately. Read more about the trend in today’s LENS, then try these recipes.
Caribbean Seafood Stew
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound orange roughy or tilapia, in 1-inch cubes
• 1 cup each, chopped: onion, green bell pepper
• 1 tablespoon minced garlic
• 1 jalapeño, seeded, finely chopped
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 3/4 cup unsweetened canned coconut milk
• 8 ounces medium raw shrimp, peeled, deveined
• 1/2 cup chopped cilantro, plus more for garnish
• 2 cups hot cooked rice
Stir together 1 tablespoon olive oil, the lime juice, salt and pepper in a bowl. Add fish; toss to coat. Set aside.
Heat remaining 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, green pepper, garlic and jalapeño. Cook and stir until onion is tender, four minutes. Stir in tomatoes and coconut milk; heat to a boil. Reduce heat; simmer uncovered, stirring occasionally, 10 minutes.
Stir in shrimp, the fish mixture and cilantro; return to boiling over medium heat. Reduce heat; simmer uncovered until fish just flakes easily with a fork and shrimp turns opaque, five minutes. Season to taste. Serve over rice. Sprinkle with more cilantro.
Makes four servings.
Source: Corrine Kozlak, Tribune test kitchen
Brazilian Coconut-Rice Pudding
• 1/2 cup golden or dark raisins
• 1/4 cup light rum or 1 teaspoon rum extract plus 1/4 cup water
• 3 cups water
• 1 cup arborio rice, rinsed until water runs clear
• 1 stick cinnamon, 3 inches long
• 1 teaspoon vanilla
• 3/4 cup sweetened condensed skim milk
• 1 cup light coconut milk
• 2 to 4 tablespoons light-brown sugar
• 1 teaspoon each: grated orange zest, grated lemon zest
• Pinch of salt
• 1/2 cup toasted shredded unsweetened dried coconut
Combine raisins and rum (or rum extract and water) in a small bowl; let soak, 15 minutes. In a large saucepan over high heat, combine water, rice, cinnamon stick and vanilla. Heat to a boil. Reduce heat to medium low; simmer, covered, until rice is tender and most of the liquid is absorbed, 20 minutes.
Stir in condensed and coconut milks. Add raisins and their liquid. Simmer, covered, until rice is very soft, 10 minutes. Stir in brown sugar, citrus zests and salt. Cook five minutes. Add more sugar if desired. Cool pudding to room temperature. Discard cinnamon stick. Spoon into serving bowls or martini glasses. Refrigerate until cold. To serve, garnish with toasted coconut.
Makes eight servings.
Source: “Steven Raichlen’s Healthy Latin Cooking”