Photo by Clare Winfield.
Caribbean food is the perfect summertime cuisine so I’m thrilled that renowned cook, Vanessa Bolosier, is sharing some of her favourite recipes here on the blog.
Taken from Vanessa’s new cookbook, Creole’s Kitchen, this coconut slaw is perfect for summer BBQs and alfresco gatherings. Rich, creamy and with an intense burst of Caribbean flavours – this slaw is guaranteed to impress!
Creole Kitchen is a must-have for any kitchen. Packed full of mouthwatering recipes, it brings the sunshine flavours of the Caribbean to your dinner table. Easy to make and delicious, Vanessa’s recipes have won over this family!
Now over to Vanessa…
Coconut slaw (Souskay de coco)
Coconut is my favourite fruit in the world. I love it because it’s so versatile: from starter to dessert, the possibilities are endless. I created this recipe because I love coconut souskay – a traditional Martinique recipe – but always felt it lacked something, a bit of a kick, creaminess, texture… This recipe is one of my guests’ favourite, always on the request list for menus at my supper clubs.
Ingredients (Serves 4)
- 1 coconut
- ¼ carrot, coarsely grated
- 1 small piece (about 3cm/1in) fresh ginger, finely grated
- ¼ Scotch bonnet chilli, very finely chopped (optional)
- 1 lime
- 4 tbsp coconut milk
Break the husk of the coconut and scoop out the meat. Wash the meat and pat dry with paper towels. Coarsely grate the coconut meat into a mixing bowl. Add the carrot, ginger and chilli and season with salt to taste. Squeeze in the lime juice, add the coconut milk and stir to mix evenly. Cover with clingfilm (plastic wrap) and place in the refrigerator for 1 hour before serving.
This recipe is from Vanessa Bolosier’s Creole Kitchen, published by Pavilion Books. Out Now.
Check out her recipe for Mont Blanc Coconut Cake here.
Her book is available to purchase from Amazon.