Prawn Curry using WELLNESS Coconut Milk




♦ 2 tablespoon WELLNESS COCONUT OIL.

♦ 2 finely sliced onions.

♦ 3 Garlic cloves.

♦ 3 teaspoon Chopped mustard seeds.

♦ 2 teaspoons Curry powder.

♦ 1 teaspoon Ground turmeric.

♦ ¾ teaspoon salt.

♦ 3 centimetre piece ginger, peeled and grated or finely chopped,


♦ ½ cup Shredded coconut.

♦ 400 gram can crushed tomatoes.

♦ 2 tablespoon Tamarind purée.

♦ Lemon juice from 1 lemon.

♦ 1 tablespoon Brown sugar.

♦ Prawns 600 grams, raw, shelled, with the tails left on (king tiger prawns are great if within budget but any raw prawns will do).




Heat THE WELLNESS COCONUT OIL in a wok or a large heavy frying pan on medium heat. Fry the onion for 8-10 minutes or until golden colour. Add garlic, mustard seeds, curry powder, turmeric, salt and ginger and continue cooking for 2 minutes, stirring constantly, until spices are fragrant.

Stir in WELLNESS COCONUT MILK, shredded coconut, tomatoes, tamarind purée, lemon juice and sugar. Simmer for about 8-10 minutes to allow sauce to reduce slightly.

Add prawns and continue to cook for about 5 minutes or until prawns are just cooked through. Season to taste with more salt if needed but it should be about perfect.

Garnish with some toasted shredded coconut and chilli and serve it with rice.



Greek Salad using WELLNESS Virgin Coconut Oil


♦ 1 large head romaine lettuce, washed and torn into bite size pieces.

♦ 1 medium cucumber, peeled, seeded and sliced in half.

♦ 1 cup cherry tomato, cut in half.

♦ 1/2 cup pitted Kalamata olives.

♦ 1/3 cup crumbled feta cheese.

♦ 1/2 small red onion, separated into individual slices (for garnish).

♦ 1 teaspoon dried mint.




Boil a large pot of water. Thereafter make the dressing: In a bowl, whisk together all ingredients except WELLNESS Virgin Coconut Oil, salt and pepper. Whisking constantly, slowly drizzle in WELLNESS Virgin Coconut Oil. Season with salt and pepper.

Make the salad: Add carrots, broccoli and cauliflower to boiling water and cook until just tender, about 4 minutes. Drain and rinse under cold water.

And thereafter in a large salad bowl, toss cooked vegetables, bell pepper, onion and cherry tomatoes with dressing. Close the bowl and let it season for at least 30 minutes. Toss again just before serving.



Coconut Cake using WELLNESS Coconut Flour


♦ 1/2 cup WELLNESS Coconut Flour.

♦ 1/2 teaspoon baking soda.

♦ 1/4 teaspoon salt.

♦ 3 eggs.

♦ 1/2 cup WELLNESS Coconut Oil.

♦ 1/4 cup full fat WELLNESS Coconut Milk.

♦ 1/3 cup real maple syrup or honey.

♦ 2 teaspoon vanilla extract.

♦ 2 egg whites.

♦ WELLNESS Coconut Oil for oiling pan.




Preheat oven to 350’F and Oil a 9″ round cake pan and line bottom of pan with unbleached parchment paper cut into circle to fit the bottom. In a large bowl, sift together WELLNESS Coconut Flour, baking soda, and salt and set aside. In another bowl, whisk together 3 eggs, fat of choice, WELLNESS Coconut Milk, maple syrup/honey, and vanilla until foamy. In another large bowl, beat the egg whites with a hand mixer until thick soft peaks foam. Fold very gently into cake batter. Pour into prepared cake pan.Bake for 25-28 minutes, until toothpick inserted into center comes out clean and cake is golden.



Coconut Curry Chickpeas with Wilted Greens using WELLNESS Creamed Coconut


♦ 2 tablespoons olive oil.

♦ 1 medium onion, diced small.

♦ 3 cloves garlic, minced.

♦ 1 tablespoon yellow curry powder.

♦ 1/4 teaspoon crushed red pepper flakes {optional}.

♦ 2 tablespoons fresh parsley, chopped.

♦ 1 CAN WELLNESS Creamed Coconut.

♦ 2 cup chickpeas, cooked.

♦ 1 tablespoon lemon juice.

♦ 4 large handfuls baby spinach.

♦ sea salt, to taste.

♦ black pepper, to taste.





In a large saute pan heat the WELLNESS Coconut Oil over low heat. Add in the onions and saute for 5 minutes. Thereafter add garlic, curry powder and crushed red pepper flakes and cook for an additional 1 – 2 minutes. This will help release the aromas in the spices.

Add in the parsley, WELLNESS Creamed Coconut and chickpeas. Bring to a heat to a gentle simmer and cook for 10 minutes. Lastly, add in the lemon juice and spinach and cook for 1 more minute or until the spinach leaves are lightly wilted. Taste, season with salt and pepper and serve warm.