6 Brilliant Ways To Include Coconuts In Your Summer Diet

6 Brilliant Ways To Include Coconuts In Your Summer Diet

Happiness is…fresh coconuts on sunny days! Don’t miss out on the goodness of this wonder food this summer. Sip on some refreshing coconut water, or scoop out some creamy malai, coconuts are a lifesaver when it comes to beating the heat and cooling our bodies! A refreshing treat, here we list 6 different ways to include coconuts in your summer diet.

Coconut Oil

Just try tossing your veggies in coconut oil once! They taste absolutely rich when infused with the subtle flavour of coconut oil. Packed with unique saturated fats, edible coconut oil is especially good for your skin and body during summers. Opt-in for extra-virgin coconut oil if you are health conscious and want to lose some weight.

Coconut Flakes/Shavings

Credits – pexels

Jazz up your sweet treats by sprinkling coconut flakes or making coconut laddoos out of them. Coconut shavings taste delicious in desserts when slightly tossed with a pinch of salt. Add grated coconut to your tea cakes or simply roast them till golden brown with cinnamon!

Coconut Milk

Quite popular among vegans and people who are looking for dairy-free alternatives, coconut milk can be a great base/substitute for your shakes, smoothies, oats, and coffee. It’s not only creamy, and delicious, but also not too overpoweringly sweet. Vegetables or meat cooked in fresh coconut milk gravies/curries is a staple diet in typical South Indian and Goan households. Additionally, coconut milk can also be substituted for dairy in desserts, bakery items, and other confectioneries.

Coconut Water

Credits – Unsplash

Hydrating, low in calories, and with no added sugar, coconut water not only makes you feel refreshed but also gives you instant energy. High in minerals like potassium, sodium, magnesium, and calcium, this mildly sweet natural drink is one of the best ways to incorporate coconuts into your summer diet. Plus it’s a wise choice over soft drinks and other sugary beverages!

Coconut Flour

Commonly used in baking, coconut flour is a healthier alternative to refined flour or all-purpose flour. Rich in fiber and carbohydrates, coconut flour is off-white in colour. Apart from being apt for baking sweet treats, coconut flour also adds a tinge of sweetness. Moreover, it’s gluten-free and keto-friendly! Switch to coconut flour to bake all your summer tarts.

Coconut Malai

Credits – instagram.com/holistic.aln

It’s no doubt that we all looked out for the creamy coconut malai in our childhood! This ultra-smooth, heavenly, soft-white coating is packed with cooling properties and can be your go-to snack in summers. High in antioxidants and minerals, coconut malai is pure nostalgia indeed!

Share on facebook
Share on twitter
Share on google
Share on linkedin
Share on pinterest

Leave a Reply

Your email address will not be published.

Related articles

Difference between Khaman and Dhokla

Difference between Khaman and Dhokla

Khaman and dhokla are both Gujarati dishes made from chickpeas. However, there are some critical differences between the two. Khaman is a soft, fluffy cake,

Sheer Khurma

Sheer Khurma is a decadent, traditional dessert of vermicelli pudding made during the festive occasion of Eid.
Ingredients required
Ghee – 2 tbsp
Cashews – 1 tbsp, chopped
Almonds – 1 tbsp, chopped
Pistachios – 1 tbsp, chopped
Chironji – 1 tbsp
Raisins – 2 tbsp
Dates – 2, seedless and chopped
Sewaiyan (Whole Wheat Vermicelli) – ½ cup
Full Fat Milk – 500 ml
Dates – 3, seedless and chopped
Cardamom Powder – 1/8 tsp
Condensed Milk – 100 gms

How to make sheer khurma
1. In a pan, add the ghee. Once the ghee is hot, add the cashews, almonds, pistachios and chironji and fry till they start changing colour.
2. To this, add the dates and raisins and fry till fragrant. Remove some of the fried dry fruits from the ghee and keep them aside for garnish. Into the remaining, break the sewaiyan into smaller pieces and fry till it is fragrant and starts changing colour. Take this off the heat and keep it aside.
3. In a pan or a Kadai, add the milk. Let it come to a boil and add the dates. Cook the milk till it starts reducing and thickening.
4. To this, add all the fried ingredients and cook for a couple of minutes. Add the cardamom powder and condensed milk and cook it for another couple of minutes till the sheer khurma has thickened a little more. This will thicken further as it cools down. Turn off the heat and transfer to a serving bowl.
5. Garnish with the reserved fried dry fruits and serve.