Tropical Sun Crunchy Coconut Peanuts 330 g (Pack of 6)

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Snowy looking and slightly sweet, these coconut and peanut filled mochi balls are incredibly fun to make and eat. I chose the easygoing recipe from Kristina Cho’s debut cookbook, Mooncakes and Milk Bread, because the mochi balls embody the joy that fills her book. The balls, which are called 糯米糍 – nuòmǐcí in Mandarin and lo mai chi in Cantonese, are popular sweet treats at Chinese bakeries. When I first spotted them many years ago, I thought they were a small version of commercially-made snowball cakes sold at American supermarkets. No way! The southern Chinese coconut and peanut mochi balls are gluten-free, require no baking, and feature a glutinous rice dough (“mochi”) encasing a peanutty filling. These vegan tofu satay skewers are a huge hit with our family (even the former tofu-haters!) and also really simple to make! This coconut peanut butter recipe is super simple so if you feel like you want to add a little extra flair to this version, here are some great flavour ( and texture) add-ins to mix into your peanut butter once it’s smooth.

As a replacement for curry paste, you can add minced garlic, fresh grated ginger, and finely chopped mild red chillies or chilli powder to taste. For the sweetener, I used coconut sugar because that’s what I had in the pantry, but brown sugar, rapadura sugar or even just standard white sugar can be substituted. Flexibility is key here! This curry leaves, peanut, and coconut chutney is a unique mix of creamy nuttiness, spicy tempering, and fresh curry leaves flavors. It is a perfect side to a dosa, idli, or any South Indian breakfast but I wouldn’t limit it to just that! For the oil in this recipe, I usually use olive oil, but you can use your favorite type of oil (canola, vegetable, coconut, etc). Finally the wish was realized today morning and we all had a breakfast of crispy onion-tomato uttapam with fresh curry leaves, peanut and coconut chutney. Mmmmmmm….. Absolutely delicious and absolute bliss :-). A simple South Indian breakfast of Onion tomato Uttapam with peanut and coconut chutney Indian Chutneys

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This gives a rich and aromatic flavour to the tofu and sauce. Choose a vegan Thai red curry paste, as some Thai curry pastes may contain fish. To get started you’ll need 1 1/2 cups of dry roasted unsalted peanuts, 2 tablespoons of coconut oil, sea salt, and a 1/2 tbs ground flax seeds (optional). This Thai Peanut Curry Recipe is a great alternative to takeout. It is cheaper, healthier, and you don’t even have to leave the house. Take a piece of dough, add about 1 tablespoon of filling in the center, and close the dough around the filling, pinching it closed.

This is inspired by tapado, a Guatemalan seafood soup that features a flavourful concoction of seafood, coconut milk, plantain and cassava. Here, I use only plantains, and add lime leaves for a little twist. To make it a complete meal, serve with steamed rice or rotis. Meanwhile, make the topping. Melt the coconut oil in a large frying pan on a medium heat. Add the chilli flakes, peanuts and coconut, and cook, stirring frequently, for four to six minutes, until toasted and fragrant. Off the heat, stir in the fried onions, brown sugar and half a teaspoon of salt, stir to combine, then tip on to a tray and leave to cool. Once cool, transfer to a food processor, pulse three to five times, until the peanuts are roughly broken, then tip into a bowl and set aside.

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Servethe tofu skewers with the peanut satay sauce on the side for dipping. I often split the sauce into small bowls so that everyone can have their own dipping-friendly serving. The ingredients are simple and make a delicious spread.The flax seeds are completely optional, but I like to add them in sometimes to add omega-3s, which help balance out the omega-6 in peanuts. How To Make Coconut Peanut Butter To add some spice, I’d recommend putting in a pinch of red pepper. You can taste the mixture and add more until you think that it is spicy enough. Other favorite recipes