Hello everyone, welcome to my blog on this beautiful Wednesday morning. I have been craving a particular meal for days now, and I finally prepared it. It's not my regular, but whenever the craving sets in, I just have to do the needful.
This recipe is called Coconut Macaroni, but you can use pasta, spaghetti, and even rice instead of macaroni. The creamy texture and coconut taste this recipe gives makes it irresistible whenever I come across it, and in this post, I will share how I made this delicious delicacy.
Honestly, it's very easy to prepare, and you don't even need to be a pro before giving this a try yourself. Let's get to know the ingredients first.
1 small coconut
500g of macaroni
5g of black pepper flakes
5g of chili powder
5g of kidney beans
100ml of groundnut oil
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3 pieces of ripe tomatoes
3 pieces of carrot
5g of spring onion
1 piece of ginger
1 piece of onion
½ teaspoon of salt
Procedure.
I started by making my coconut milk.
- I broke the coconut and got rid of the back.
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- I rinsed the coconut in clean water and transferred the coconut into a blender.
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- I poured 50 ml of water into the blender and blended the coconut for 5 minutes.
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- After blending, I turned the fluid into a sieve because a smooth coconut milk is what I need.
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- I waited patiently for the milk to drain, and after getting what I wanted, I put the milk aside.
I went to process my veggies.
- I rinsed the veggies thoroughly in clean water and started processing them.
- I sliced the tomatoes and carrots.
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- I sliced the onions, spring onions, and ginger.
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- Now that the veggies are ready, I went to parboil my macaroni.
- I cooked it for a few minutes and turned the macaroni into a sieve to drain the water as well.
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- I also set the parboiled macaroni aside and moved on to the stage where all these ingredients will be combined.
- I turned the groundnut into a heated and dry pot.
- I turned the carrots and onions into the hot oil. I allowed them to fry for about two minutes under low heat.
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- I added the tomatoes, chili powder, and black pepper flakes.
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- I added the kidney beans, ½ teaspoon of salt, and ginger.
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- I stirred properly and allowed all these ingredients to fry for another five minutes under low heat.
- The coconut milk joined the party, and that's what's going to make the difference for this recipe.
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- I stirred and allowed it to boil.
- I turned the parboiled macaroni into the pot and stirred, ensuring all the macaroni were covered by the coconut milk sauce.
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I also added the spring onion, stirred again, and allowed all the ingredients to cook until the macaroni is soft enough. I didn't let the macaroni dry completely because it takes away that creamy texture of this recipe.
After a few minutes, I turned off the heat, and my macaroni is ready.
It's creamy, delicious, and yummy. I enjoyed every bit of my meal with my spouse and believe you love this too.
Let me know what you think about this recipe in the comment section.
All image belongs to me.
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