Recipes (6)
The usage of Hamona is limited by our imagination. Our Chief developed theses recipes as suggestion for you.
Children categories
Appetizers (2)
With a highly nutritious value inside each of its components, a coconut is widely used for food. It has been long considered perfect choice for making appetizers, simple yet sophisticated way to begin a pleasant meal. Let's discover some of the popular ways to put coconuts into the beginning of your meals!
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Mixed berries and chocolate smoothie
Ingredients
- 1 cup frozen mixed berries
- 1 cup Hamona coconut cream
- 2 tbsp cacao powder
- 3 tbsp sugar syrup
- Pinch of Hamona shredded coconut
Method
1. Add all ingredients to blender and process until smooth and thick.
2. Pour into glasses and décor with shredded coconut.
Mood boosting juice
Ingredients
- 1 cup pulp of peeled carrot
- 2/3 medium apple, cored and seeded
- 50ml lemon juice
- Pinch of lemon zest
- 1 tsp ginger powder
- 1 cup fresh parsley, with stems
- 1 cup Hamona coconut water
- 2 tsp granulated sugar
Method
1. Using a juicer, process carrot, apple, lemon, ginger, sugar and parsley into juice.
2. Combine juice mixture with coconut water and pour into glasses. Garnish with parsley leaf.
White chocolate coconut balls (Christmas delight)
Ingredients
- 250g packet plain sweet biscuits
- 1/2 cup Hamona desiccated coconut
- 100g cherries, finely chopped
- 1 tsp vanilla extract
- 150g condensed milk
- 100g white chocolate
- 50g Hamona coconut cream
- 2 tsp Hamona desiccated coconut extra to coat
Method
1. Put biscuits in a food processor and process until breadcrumbs.
2. Microwave white chocolate in a micro-safe bowl for 15s, stir to melt. Add in the condensed milk and coconut cream, stir until well blended.
3. Mix crushed biscuits with 1/2 cup desiccated coconut then pour into white chocolate mixture. Use a spoon to mix it. Finally, add in the vanilla extract and chopped cherries. Mix well to combined.
4. Use damp hand to devide and form the dough into balls. Roll each one in the extra desiccated coconut to coat.
5. Store in airtight container in fridge.
Coconut lime bar
Ingredients
A. Shortbread Crust
- 1/2 cups Almond Flour
- 1 cup Hamona shredded coconut
- 4 tbsp Butter, melted
- 2 tbsp Honey
B. Lime Curd Filling:
- 4 tbsp Butter
- 1/3 cup Honey
- 1/2 cup Lime Juice
- 4 Egg Yolks
C. Topping:
- 1/2 cups Almond Flour
- 1 cup Hamona shredded coconut
- 4 tbsp Butter, melted
- 2 tbsp Honey
- 4 tbsp Butter
- 1/3 cup Honey
- 1/2 cup Lime Juice
- 4 Egg Yolks
- 1 1/2 cups Hamona shredded coconut
- 1/2 cup Almond Flour
- 2 tbsp Butter, melted
- 1/4 cup Honey
Method
A. Shortbread Crust
1. Preheat oven to 350°F (175°C). Butter or grease a 7" x 11" (18x28cm) baking dish.
2. In a large mixing bowl, combine the almond flour and the coconut.
3. Mix honey into melted butter and then pour into flour mixture. Stir until combined.
4. Press into prepared pan and bake for 15 minutes. Remove from oven.
B. Curd filling
1. In a medium saucepan, whisk together filling ingredients.
2. Place over a medium heat and stir constantly until mixture thickens and coats the spoon. Do not overcook. Remove pan from heat.
C. Topping
1. Combine the coconut and almond flour in a large mixing bowl.
2. Stir honey into melted butter to mix. Pour into flour mixture and stir until combined.
3. Pour lime curd filling over the crust. Then evenly sprinkle coconut topping over it.
4. Bake about 15 minutes. Cool before serving.
Coconut fried shrimp
Ingredients:
500g shrimp
200ml fresh Hamona coconut water
3 teaspoons of seasoning powder
1 teaspoon of minced red onion
1/2 teaspoon of peppers
Cooking oil
Directions
Chop the heads and tails, then peel the shrimps.
Wash in water mixed with some white wine. Leave dry.
Sprinkle shrimps with red onion, seasoning powder, peppers. Leave for 10 minutes.
In a large wok/pan on high heat, add shrimps and stir-fry, then pour out.
Add coconut water in the pan, cook until water dries out a bit, add shrimps back in and shake, until the shrimps lightly dry out.
Asparagus chicken soup
Ingredients: (1 person-meal)
200g chicken fillet
1 fresh Hamona coconut (young fruit, thin copra)
100g asparagus
30g cassava flour
20g coriander
1 teaspoon of chicken powder
Pepper, sugar, salt, seasoning powder
Directions:
Wash and dice chicken fillet. Wash and dice asparagus.
Chop and pour coconut water into the pot then boil it. When coconut water boiled, put chicken fillet and asparagus into the pot.
When the water boiled again, put chicken soup powder, seasoning powder and 1 spoon of sesame oil.
Mix cassava flour with a 1/2 bowl of water. Pour it into the pot water. Use a spoon to scrape a few copra to put into the pot.
Pour the boiling pot water back into the coconut.
The boiling water will simmer the remaining copra in the coconut, sending out a pleasant smell and sweet flavour.
Cut coriander and dust with pepper on and we have a coconut with asparagus chicken soup.
The soup can be used in hot with rice, breads or vermicelli.
The total time from preparing ingredients, processing and decorating only takes about 11 minutes.
A simple yet with delicate, fresh and sweet flavour, this soup can satisfy even the pickiest eaters.
