Virgin Pina Colada

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Hello beach and summer:)  With one sip of this drink, you will already feel the warmth of the sun under the shade of some palm trees and the softness of the sand under your feet. Summer is not really summer if coconuts do not invite themselves 😀 I love coconut water, I never go to the beach without having drank an entire coconut full of water. Virgin Pina Colada makes you feel relaxed and happy. In little tropical island Mauritius, you can spot coconut trees almost anywhere. So convenient and refreshing. 

I am the pina to my colada 😀  Pineapple and Coconut are amazing together! 

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Servings: 3-4

Ingredients to mix into the blender:

  • 1/2 cup of frozen unsweetened Pineapple chunks
  • 1 1/2 mug of unsweetened Coconut Milk or Coconut Cream
  • 1/2 mug  of Coconut Water (optional)
  • 1/2 mug of sweetened Pineapple juice
  • 1 mug of Ice cubes

Garnish on top with additional Pineapple chunks and ice cubes.

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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.

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.