Hawaiian Coconut Recipe
By far, this is the finest Hawaiian Cocoanut recipe I have ever tasted. This Hawaiian Cocoanut as a Main Dish is a winner! The most essential ingredient in Hawaiian Cocoanut is always Vegetable. In my view, to call yourself a chef, you need to have a personal recipe of Hawaiian Cocoanut, just like I do.
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
2 fresh drinking cocoanuts
4 teaspoons cornflour
175 grams (6 oz.) fresh cream
8 french beans
2 carrots
1 potato
100 grams (4 oz.) green peas
100 grams (4 oz.) cauliflower
1 teacup boiled spaghetti
1 small can (450 grams) pineapple slices
a few pieces (tinned) mushrooms and asparagus, salt and pepper to taste
2 tablespoons grated cheese for decoration
Directions
Cut the french beans, carrots, potato and cauliflower into thin strips. Boil them with the green peas.
Take out the cocoanut water in a vessel and keep aside. Scrape the cocoanuts and cut the meat into thin slices.
Cut the pineapple slices into small pieces and keep aside the syrup.
Mix the boiled vegetables, spaghetti, pineapple pieces, cocoanut meat slices, mushrooms and asparagus.
Add the cornflour to the cocoanut water, mix well and cook.
When the mixture becomes thick, add the vegetable mixture, cream, salt and pepper and 2 tablespoons of the pineapple syrup. Cook for 2 minutes. Fill in the cocoanut shells.
Sprinkle cheese on top and serve.
Take out the cocoanut water in a vessel and keep aside. Scrape the cocoanuts and cut the meat into thin slices.
Cut the pineapple slices into small pieces and keep aside the syrup.
Mix the boiled vegetables, spaghetti, pineapple pieces, cocoanut meat slices, mushrooms and asparagus.
Add the cornflour to the cocoanut water, mix well and cook.
When the mixture becomes thick, add the vegetable mixture, cream, salt and pepper and 2 tablespoons of the pineapple syrup. Cook for 2 minutes. Fill in the cocoanut shells.
Sprinkle cheese on top and serve.
