Coconut & Pomegranate Popsicles

I would say “meet under the palms where we can eat coconut & pomegranate popsicles.”

Living on a little tropical island is fabulous when you get a variety of fresh tropical fruits, amongst which coconuts are my favorites. Summer or Winter, I am always trying various recipes with coconuts 🙂 I end up having them fresh as a drink, frozen and even cooked, yayy.

This delicious coconut & pomegranate popsicles are so easy to make and so healthy.

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Servings: 2

Ingredients:

  • Sweet coconut water (I have used COCO UP brand’s coconut water – optional) (Quantity will depend as per your molds)
  • a large handful of pomegranate seeds (you can use as much as you want)

Preparations:

  1. In a Popsicle molds, add the coconut water and pomegranate seeds. Refrigerate for 5 hours or overnight.

Happy tropical popsicles are done.

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Fried Coconut Fish with spices

Note: Don’t worry the fishes are not burnt, its just the cooked spices on the fishes which turns into this colour after deep fried because the fishes were highly covered with the spices

“Dip into the Indian Ocean cuisine”, if you live on a little island like me then you will absolutely be used to eating seafoods. This one is my favorite when it comes to fried fish because of being spiced up with coconut milk. Ever wondered why coconut palm trees grow on the coastal areas because they are the best companions to seafoods.

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Servings: 3
Ingredients:

  • 3 pieces of Parrot fish (you can use any fish you like)
  • 3 tbsp of coconut milk
  • 1 /2 tsp of turmeric powder
  • 1/2 tsp of coriander powder
  • 1 tsp of garlic paste
  • 1/2 tsp of ginger paste
  • 1/2 tsp of onion paste
  • 1/2 tsp of lime juice
  • Vegetable oil
  • Salt and pepper

Preparations:

1) Mix the coconut milk, turmeric and coriander powder, garlic, ginger and onion paste, salt and pepper together in a bowl, let the mixture rest for 1 minute. Meanwhile in another bowl, season the fishes with lime juice, salt and pepper.

2) Add the fishes into the marinade and combine well together. Allow the fishes to rest for 30 minutes.

3) In a deep pan, preheat the vegetable oil and deep fry the fishes for 6-7 minutes on both sides.

Sprinkle on top some coriander leaves and lemon wedges.