Coconut And Potato Salad Recipes

COCONUT POTATOES

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
• Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
• Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

COCONUT AND POTATO SALAD

Steps:

• 1. Boil the potatoes until they are soft. Peel them, and cut them into cubes and place them in a bowl. Refrigerate.
• 2. Mix together the yogurt, salt, and grated coconut in a large bowl. Heat the ghee in a small pan; then toss in mustard seeds. Cover the pan immediately so the seeds don't jump all over the stove. When the seeds have finished popping, add the ginger and the chili. Stir for a few seconds.
• 3. Empty this mixture into the bowl of yogurt - then add potatoes. Toss gently to give the potatoes an even coating of the yogurt and the spices.
• 4. Serve chilled. When serving, mound potato salad on plate or platter and alternate with sprigs of parsley and tomato wedges around the outside - resembling a wheel.

CARROT-COCONUT SALAD

Steps:

• Mix 1 teaspoon sugar, 1/3 cup chopped cilantro, 1/4 teaspoon salt and the juice of 1 lime in a large bowl. Add 3 or 4 shredded carrots and toss. Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. Add 1/2 teaspoon cumin seeds and toast, swirling the pan, about 30 seconds. Add 1/3 cup unsweetened shredded coconut and continue swirling until golden. Let cool, then toss with the carrots.

SWEET POTATO SALAD WITH TOASTED COCONUT AND GRAPES

Steps:

• Soak the raisins in the rum overnight.
• Preheat oven to 400 degrees.
• In a saucepan, cook the sweet potatoes in boiling water 10 to 15 minutes, until a paring knife goes through a piece without resistance.
• Drain and cool to room temperature.
• Meanwhile, toast the coconut by spreading on a baking sheet and cooking in the oven 2 to 3 minutes until just beginning to brown.
• Cool.
• In a medium bowl, combine the vinegar, salt and pepper and whisk until the salt dissolves.
• While whisking, add the syrup and olive oil slowly.
• Reserve 2 tablespoons coconut and 1/4 cup grapes.
• Toss remaining coconut and grapes, the raisins with any reserved juices and sweet potatoes with the dressing.
• Spread in a shallow platter and top with the reserved coconut and grapes.