Coconut is a delicious and very nutritious fruit. Its hard meat contains calcium, potassium, phosphorus, magnesium, vitamin E, vitamin C, folic acid and fiber, as well as fat when the meat is fatty.
Coconut milk, rich in vitamin B, is an excellent way to restore the electrolytes that our bodies lose through excessive sweating. The fruit itself has a high caloric content: 100 grams of fruit provides approximately 351 kilocalories. Coconut also has a gentle laxative and diuretic effect and contributes to healthy digestion, kidneys and urinary system.
In Cuba, especially in the eastern region, coconut and its by-products, such as oil and milk, are used frequently in popular dishes that have become famous for their exquisite flavor.
Today’s recipe was created by Chef Osmany Díaz of La Galería restaurant.
Ingredients
Mint leaves / 20g
Parsley / 20g
White sugar / 20g
Plain yogurt / 125 ml
Shrimp (1 portion)
Cleaned shrimp / 160 g
Lemon juice
Salt
Breading
Flour / 100g
Shredded coconut / 200g
Egg / 1
Preparation
Sauce: Mix the ingredients in a blender.
Shrimp: Marinate the cleaned shrimp in lemon and salt for 20 minutes.
First coat the shrimp in flour, then in beaten egg and then shredded coconut. Fry in a generous amount of hot oil.
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