This is probably the heaviest, fattiest stew I've ever made but it's so good too. It looks like chicken noodle soup, even though it obviously isn't and when you eat enough of it, you get a cheesy flavor for some strange reason. But it tastes like coconut. Plus the young coconut meat is shaped so that you could use it as a vessel for the coconut water broth, which is pretty cool. The coconut chips softened during the cooking process too.
Now that I think about it, I forgot to add coconut aminos(a soy sauce replacement). There's also coconut flour but that's not necessary for this recipe.
My dad didn't like this recipe, he said it was too bland, despite the seasonings I put in.
Young Coconut Meat in Syrup: www.amazon.com/AROY-D-YOUNG-COCONUT-alloy-coconut/dp/B00582HJEK/ref=sr_1_2_a_it?ie=UTF8&qid=1517159410&sr=8-2&
Roasted Coconut Butter: eatingevolved.com/products/sweet-salty-roasted-coconut-butter
You will need;
For the cooking equipment:
A medium saucepot
A large saucepot with lid
For the coconut water broth:
2 cups coconut water
1 tbsp. lemon juice
1 tbsp. hot sauce(I used Cackalacky sweet potato Hot Sauce)
2 vegetable bouillon cubes
For the stew:
The coconut water broth
14 oz. coconut milk
15 oz. young coconut meat in syrup(see HELPFUL LINKS)
2 tbsp. roasted coconut butter(see HELPFUL LINKS)
6 oz. coconut chips
Pinch of parsley
Pinch of onion powder
Pinch of garlic powder
Pinch of ginger
Pinch of black pepper
To make the broth:
1. Put the first 3 broth ingredients into a medium saucepot and mix all the ingredients up.
2. Bring the coconut water mixture to a boil. Once the mixture is boiling, add the vegetable bouillon cubes and stir until both cubes have dissolved in the liquid.
To make the stew:
1. Put all the stew ingredients into a large saucepot and mix all the ingredients up.
2. Bring the stew to a boil. Once it's boiling, reduce the heat to a simmer and let the stew simmer for 45 minutes. Serve with garlic bread(optional)