There’s a new salad I’m obsessed with from The Indian Cooking Course. It’s chopped cucumber, cashews, cilantro, curry leaves, toasted mustard seeds and coconut flakes. I made it once without the coconut flakes and it didn’t taste as wonderful — that coconut pulls the whole salad together kind of like how a rug pulls a room together.
If you’re already a big fan of cooking with coconut milk, you’ll love using the fruit because it couldn’t be simpler. You could buy a whole coconut and grate it, but we’ve seen coconut flakes, ribbons and chips in the bulk section, health food, produce and freezer sections of grocery stores. Don’t see it? Just ask.
Here are a few ways you can sprinkle some coconut magic into your regular meals:
- Coat and fry: Toast coconut chips in the oven for five minutes, cool, crush and add to panko breadcrumbs.
- In your pancakes: Before flipping, sprinkle over your cooking pancake.
- Salads: Especially good tossed with spicy or citrusy ingredients.
- Garnish: Sprinkle grated coconut, flakes or chips over coconut milk-based dishes.