Coconut is an important component of the cuisines south of the Vindhyas, although Gujarat likes a bit of it too, in Undhiyos, petis (pattice) and garnish for khandvi.
The north stops at adding it into sweets -- coconut laddoos, nariyal barfi. They add the stray tukda to a chuda or mixture. Boy, do they not know what they are missing out!
A little coconut -- grated or milk -- adds so much flavour to a sabzi, curry, dal or kheer. And nutrition too.
A breakfast staple in Malaysia, where it is known as kaya or srikaya, Sarada Krishnan slow cooks coconut milk, eggs, sugar to create a rich, velvety spread for toast, crackers, or even as a dessert topping.
Please find the recipe here: Coconut Jam
The taste of coconut reaches these prawns via the oil. Green chillies, ginger, black pepper perk it up further. Supriya Kutty finally crisps them with a little rice flour at the end.
Please find the recipe here: Kerala Prawns Masala
Mayur Sanap's curry is layered with flavours -- mushrooms, coconut milk, peas, tomatoes, ginger, spices. A vegan recipe, easy to rustle up, it makes for a great lunch/dinner when served with soft phulkas, steamed rice or naans.
Please find the recipe here: Mushroom Coconut Curry
This awesome dessert by Surupa Sengupta is prepared with simmered milk, basmati rice, condensed milk. The payesh is elevated by the subtle sweetness of desiccated coconut.
Please find the recipe here: Coconut Payesh
Created by Nadiya Sarguroh, the laddoos use desiccated coconut, condensed milk, almonds. Soft, chewy and gorgeous they can be whipped up in minutes.
Please find the recipe here: Desiccated Coconut Balls
Fan of pairing of chocolate and coconut? This pie is your dream come true. Crafted by Chef Manish Kusumwal, it combines a rich, velvety chocolate filling with coconut, nestled in a warm baked crust.
Please find the recipe here: Chocolate Coconut Pie
Zelda Pande's lightly-cooked cabbage dish, seasoned with mustard seeds, curry leaves, green chillies, is finished with freshly grated coconut.
Please find the recipe here: Coconut Cabbage
A warming dish that will keep your belly full and happy, Chef Sabyasachi Gorai has a recipe for aromatic curry that contains balls/dumplings made from brown masoor dal.
Please find the recipe here: Lentil Balls In Coconut Curry
Just saying malpua is enough to make your mouth water? Priyanka Mukherjee's version takes it a notch higher -- in the malpua she combines ripe bananas and coconut.
Please find the recipe here: Coconut Banana Malpua
Deepti Jain soups up rawa idlis by stir-frying them with curry leaves, mustard seeds, green chillies, chaat masala and finally fresh coconut and a splash of lemon juice.
Please find the recipe here: Fried Coconut Rawa Idli