Ethiopian Chef Marcus Samuelsson once said that “Coconut is one of those love-hate ingredients.” Many of us often think of Thai curry when we’ve got a can of coconut milk in the fridge—but the many South East Asian communities in Dubai have taught us that there’s so much more you can do with coconut. We speak with two of our Indian experts of the team, Farida Ahmed (@faridaa) and Noorin Ansari (@noogoopoo), to share how coconut is used as both an ingredient in traditional recipes as well as a modern day substitute for a lactose-free diet.
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Here’s the recipe for Noorin’s coconut yogurt breakfast pot that she mentioned on the show.
Noorin’s Coconut Yogurt Breakfast Pot
Prep time: 5 mins
Cooking time: 0 mins
- 1 cup plain coconut yogurt (go for Greek yogurt if no intolerances)
- ½ tsp of flaxseeds freshly crushed
- ½ cup of any nuts of choice: roughly chopped almonds, pecan nuts, walnuts, or macadamia nuts (these are a healthier option compared to higher cholesterol nuts like cashews or pistachios)
- 1 tbsp of nut butter in case you don’t prefer nuts
- ½ cup fresh seasonal fruits or berries like blue berries or raspberries (both if you prefer)
- 1 tbsp fruit compote made from fruits or berries (optional if you don’t have seasonal berries available)
- 1 tsp date molasses or honey
- Pinch of Himalayan salt or regular salt (optional)
- Lightly beat yogurt in the bowl
- Top with all the desired toppings: start with fruit or compote, sprinkle a pinch of salt on the fruit. Then add the nuts, drizzle the date molasses on top, garnish with crushed flaxseeds and devour.