This torrid summer, it's all about the cooling tender coconut finding itself in a host of innovative preparations, from a pad Thai to a ceviche, across menus
Slices of summer
The Tender Coconut and Fennel Ceviche at Radio Bar is prepared by simply soaking thin slivers of tender coconut in orange juice, pineapple juice and chilli. It is then dressed with fresh coriander fronds, lemon, coconut water, red chilli, edible flowers and fennel. "Coconut is available everywhere, but not used to its full potential," says lead chef Rohan D'Souza.
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AT: Guru Gangeshwar Marg, Khar (W).
CALL: 9769355503
COST: Rs 385
Street grub, new avatar
This Tender Coconut Pad Thai is a unique interpretation of the Thai street food staple and sees tender coconut strips replacing the flat rice noodles. And when combined with crushed peanuts, bean sprouts, tofu and tamarind sauce, it truly is a treat for the taste buds. "At 212 All Good, everything that goes on the plate is good for you. Tender coconut is a great source of iron and helps fight heart disease," assures culinary director Paul Kinny.
AT:âÂu00c2u0080Âu00c2u0088High Street Phoenix, Lower Parel.
CALL: 62216020
COST: Rs 585
Coco risotto
The Tender Coconut Thai Curry Risotto served at Hitchki makes its way to us via the geographic antipodes of Thailand and Italy. Here, green Thai curry and Italian Arborio rice come together with tender coconut chunks, which provide taste, texture and balance to the dish. The garnish uses strips of roasted tender coconut. "This came together as a side dish, but it's now a standalone summer dish," shares brand chef Ajay Thakur.
AT: Kala Ghoda, Fort.
CALL: 46129999
COST: Rs 320
Tiki takeover
Though the hype around kale may be on the wane this year, it still shows up in the Kale Coco Punch, a rather refreshing and healthy seasonal cooler, paired with summer's ultimate coolant - tender coconut.
In this Hawaiian Tiki-style mocktail served at the Clearing House, tender coconut bits and water are blended with kale and fresh pineapple chunks, with a hint of turmeric for that added healthy boost, sans any sugar.
"While our food menu has plenty of healthy options without compromising on taste, we wanted the beverage menu as well to represent the same philosophy - to have drinks that are healthy and, at the same time, taste great," says bar captain Surjeet Singh, who created this drink.
AT: 13-15, Calicut Road, Ballard Estate, Fort.
CALL: 62232266
COST: Rs 225
Choco meets nut
This dessert from Jeon is called the Choconut Panna Cotta. No, that isn't a typo you think you spot in its name. For, it is the yummy sum of its brownie tidbits, white chocolate, and tender coconut parts, all set overnight in a coconut shell, and infused with flavours of another summer staple - Alphonso mango. It's then served chilled along with mango coulis, coconut coral and edible flowers. "I wanted to give the traditional panna cotta a twist by using fresh ingredients over synthetic ones, and serving it differently," says pastry chef Manoj Kumar Bhagat.
AT:âÂu00c2u0080Âu00c2u0088Hotel Sea Princess, Juhu Tara Road, Juhu.
CALL: 26469500
COST: Rs 499
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