Have you tried substituting coconut milk or cream with coconut water? It’s a great way to scale back on the heaviness of curries. Try these ideas for light, refreshing sauces and rices using Cocobella coconut water for a super low calorie replacement that’s big on taste.
Curries are traditionally cooked with coconut milk or coconut cream. Both of these liquids are made from coconut meat and are much richer in flavour than Cocobella coconut water, which is the pure liquid extracted from young, green coconuts.
As a general rule, you can swap half the quantity of coconut milk or coconut cream with Cocobella coconut water in any curry sauce recipe (and no one will miss it!).
This warming Chickpea and Vegetable Curry is a great example made with coconut water, a blend of fragrant spices and Cocobella Coconut Yoghurt. For something special, this Spicy Fish Curry combines red chillies, ginger and kaffir lime curry paste with succulent salmon fillets. Both of these recipes are a little detailed so they’re best suited to a lazy weekend cook up.
For an express version you can’t go past this Spicy Pea Curry. Grab the frozen peas and a few basic ingredients (including your Cocobella coconut water) and you’re good to go! Handy Hint: Freeze the leftover sauce for a quick mid-week dinner. Just defrost and simmer with whatever vegetables, fish or meat you have in the fridge.
For the ultimate finish, ditch the plain white rice and pump up the flavour by putting your 1 Litre Cocobella to good use.
Boil 1 3/4 cup Cocobella coconut water with 1 cup Jasmine rice for 20 minutes, or until the rice is tender and the coconut water absorbed. You’ll have 3 – 4 servings of delicately fragrant, slightly sticky rice with a coconut twist. Perfect with your curry creations.