Brazilian recipe
Easy Coconut and Prawn Risotto
A creamy coconut and prawn risotto with delicate tropical flavours, using fresh ingredients and a simple technique for a special meal.
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Ingredients
200g medium fresh prawns, peeled and deveined
2 large whole coconuts, for grating and extracting milk
1/2 bunch coriander, finely chopped
500g arborio or risotto rice
1 large brown onion, finely diced
1 large whole coconut, for grating and extracting milk
Boiling water for extracting coconut milk
3 large tomatoes, peeled, deseeded and diced
Salt to taste
1/4 cup extra virgin olive oil
1 tablespoon white vinegar
1/2 bunch spring onions, finely chopped
2 large whole coconuts, for grating and extracting milk
1/2 bunch coriander, finely chopped
500g arborio or risotto rice
1 large brown onion, finely diced
1 large whole coconut, for grating and extracting milk
Boiling water for extracting coconut milk
3 large tomatoes, peeled, deseeded and diced
Salt to taste
1/4 cup extra virgin olive oil
1 tablespoon white vinegar
1/2 bunch spring onions, finely chopped
Where to find ingredients
Prawns: Look for fresh, Australian-sourced king or tiger prawns at your local fishmonger or the seafood counter at Coles/Woolworths. Whole coconuts: Available in the produce section of most major supermarkets or Asian grocers. Arborio rice: Found in the pasta and grains aisle. Coriander and spring onions: Fresh produce section. Tomatoes: Use ripe, seasonal tomatoes from the fresh produce aisle or your local farmers market.
Preparation method
- Grate the coconut flesh and squeeze firmly to extract the thick coconut milk
- Set the remaining coconut shells aside
- In a bowl, combine the thick coconut milk with the chopped spring onions, coriander, diced tomatoes, 1/4 cup olive oil, vinegar, and the raw prawns
- Season the mixture with salt to your liking
- Gently cook the mixture in a pan over low heat until the prawns are just cooked through
- In a separate heavy-based pot, heat the remaining olive oil and sauté the onion until soft and translucent
- Stir in the rice and toast for about 3 minutes, ensuring every grain is coated
- Add the remaining diced tomatoes and cook until they begin to break down
- Pour in the thin coconut milk and cook, stirring regularly, until the rice is al dente
- Add small splashes of hot water throughout the process if the rice needs more liquid
- Meanwhile, soak the reserved coconut shells in a bowl of boiling water and squeeze them well to extract the thin coconut milk
- Set this thin milk aside to use as needed
- To serve, layer the creamy risotto with the prawn and coconut mixture in a serving dish
- Serve immediately while hot, garnished with a scattering of fresh spring onions and coriander
Observations
This coconut and prawn risotto is a beautiful Brazilian-inspired dish that marries tropical flavours with the signature creaminess of a classic risotto. It’s perfect when you’re after something a bit fancy but easy to whip up. The harmony of fresh coconut milk, succulent prawns, and aromatic herbs creates a standout meal, ideal for a relaxed dinner or a special weekend lunch. The process involves making fresh coconut milk, perfectly toasting your rice, and building layers of flavour for that silky, rich finish.
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