Chef Ashish Dabreo Shares His Summer Favourite Coconut Recipes

Summer delivers a variety of seasonal fruits, including watermelons, mangoes, and lychees, in addition to unpleasant heat strokes and perspiration. But apart from these fruits, coconut is another refreshing and energising delight that is enjoyed during the summer.

Both coconut meat and water are packed with many essential nutrients, including antioxidants, calcium, fibre, and magnesium. They taste delicious and also hydrate us during the hot months. That aside, they are also versatile, as they pair well with fruits in beverages and are a great base for desserts like pudding, payasam, and more.

Adding coconut to your summer diet can have numerous benefits, such as protection from heatstroke, improved digestion, controlling cholesterol, and reducing inflammation. According to Healthshots, coconuts also support weight loss and build immunity. It is used to make plenty of dishes, including curry, pudding, cocktails, and smoothies.

So, if you are looking for some delicious and unique ways to include coconut in your summer diet, here are two special mocktail recipes shared by Chef Ashish Dabreo, Co-founder, of Maverick & Farmer, Bengaluru:

Tender Coconut Drink


Ingredients  

  • 1 tender coconut (approximately 250 g of water)
  • 50 g of cold brew concentrate
  • 15 g of khus (vetiver) syrup
  • A drop or two of lime juice
  • Mint leaves for garnish

For cold brew concentrate

  • 200 g of ground coffee
  • 1 litre of cold water

Method  

For cold brew concentrate

  • Mix the coffee grounds into the water, cover well, and leave in the refrigerator for 24 hours.
  • After 24 hours, strain using a muslin cloth or any fine strainer.
  • Bottle and preserve, sealed, in the refrigerator for up to a week.

For the drink

  • Measure out and build all the above ingredients over a glass of ice. Add sugar syrup to taste.
  • Garnish with mint. Serve. 

Coke-Coconut  

Ingredients  

  • 1 tender coconut (approximately 250 g of water)
  • 60 g of cold brew concentrate
  • 100 g of cola

For cold brew concentrate

  • 200 g of ground coffee
  • 1 litre of cold water

Method  

For cold brew concentrate

  • Mix the coffee grounds into the water, cover well, and leave in the refrigerator for 24 hours.
  • After 24 hours, strain using a muslin cloth or any fine strainer.
  • Bottle and preserve, sealed, in the refrigerator for up to a week.

For coke-coconut 

  • Pour the above ingredients over a glass of ice.
  • Give it a single stir to ensure the fizziness of the cola doesn’t dissipate.
  • Garnish with a slice of lemon. Enjoy.