The coconut meat is as white as jade, fragrant, smooth and crispy; the coconut milk is cool and sweet. Coconut meat and coconut juice are delicious fruits suitable for all ages. So how to cook coconut meat? The following is the information I compiled for you on how to cook coconut meat. I hope it will be helpful to you.

Coconut meat cooking method 1: Coconut glutinous rice steamed chicken rice

Ingredients: coconut meat, glutinous rice and chicken in appropriate amounts

Preparation: Cut the coconut meat into small pieces, add Put an appropriate amount of glutinous rice and chicken in a covered earthenware pot and steam until cooked.

Usage: Take as a meal, once a day.

Efficacy: Tonify the spleen, benefit the heart and absorb essence. It is suitable for premature ejaculation, impotence, weakness of limbs and loss of appetite.

Preparation method:

(1) Soak the bird's nest in water to remove the fine hair and make the mushrooms wet.

(2) Put the bird's nest, coconut meat, mushrooms, chicken, lean meat, ham and mushroom soaking water into the pot, add an appropriate amount of water, and simmer for 3 hours before eating. Add a little when eating Wine tastes sweeter. Efficacy: Clear away heat and relieve fever.

Coconut meat cooking method three: coconut meat, shrimp and pork bone soup

Ingredients: 150 grams of coconut meat, 150 grams of shrimp, 300 grams of pork spine, 20 grams of ginger juice.

Method:

1. Wash the coconut meat and cut into pieces; wash the shrimps; wash the pork spine and chop into small pieces.

2. Put water in the pot, bring to a boil, add coconut meat, pork spine, and shrimp, bring to a boil, skim off the foam, add ginger juice after the shrimp smell overflows, and drink. Features: Replenishing Qi and promoting fluid production, moisturizing the complexion.

Coconut meat cooking method four: coconut meat braised chicken nuggets

Ingredients: one chicken (about 1250 grams), 300 grams of coconut meat, 100 grams of onions, 5 grams of almonds

Seasoning: 75 grams of cooking oil, 10 grams of garlic cloves, 10 grams of coriander, 10 grams of chili pepper, 5 grams each of coriander seed powder and cumin powder, appropriate amounts of coconut milk and refined salt.

Cooking method:

1. Wash the chicken, remove the head and feet, chop it into cubes, put it in boiling water and cook until it is 5 times cooked, remove and dry, and shred the coconut meat;

2. Wash and slice the onions and garlic cloves, remove the stems and seeds from the peppers and mash them together with the almonds; set aside.

3. Heat the pot and pour in cooking oil. When the oil temperature is 50% hot, add onion slices, garlic slices and coconut shreds and fry until golden brown. Pour into the stew pot and add chicken pieces. Mix chili pepper, almond puree, coriander seed powder, cumin seed powder and coconut milk and bring to a boil. Then simmer over warm fire until soft and thick. Add refined salt to adjust the taste and sprinkle with minced coriander.

Features: Rich fragrance