Brazilian recipe
Creamy Coconut and Prawn Risotto (Risoto de coco e camarão)
Experience a tropical twist on a classic dish with this velvety coconut and prawn risotto, balancing delicate textures with fresh, vibrant flavours.
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Ingredients
200g fresh medium prawns, peeled and deveined
2 large coconuts, grated to extract thick milk
1/2 bunch fresh coriander, finely chopped
500g Arborio rice
1 large onion, finely diced
1 large coconut, grated to extract thin milk
Boiling water as needed for milk extraction
3 large vine-ripened tomatoes, peeled, deseeded and chopped
Sea salt to taste
60ml extra virgin olive oil
1 tbsp white wine vinegar
1/2 bunch spring onions, finely chopped
2 large coconuts, grated to extract thick milk
1/2 bunch fresh coriander, finely chopped
500g Arborio rice
1 large onion, finely diced
1 large coconut, grated to extract thin milk
Boiling water as needed for milk extraction
3 large vine-ripened tomatoes, peeled, deseeded and chopped
Sea salt to taste
60ml extra virgin olive oil
1 tbsp white wine vinegar
1/2 bunch spring onions, finely chopped
Where to find ingredients
You can find fresh coconuts, prawns, and high-quality Arborio rice at any major Irish supermarket or independent greengrocer. For the freshest produce, visit local farmers' markets. Arborio rice is typically located in the pasta and grains aisle. If you cannot find fresh coconuts, canned coconut milk (full fat) is a suitable substitute, though freshly pressed milk provides a superior tropical flavour profile.
Preparation method
- Grate the coconuts and squeeze the pulp to extract the thick, concentrated coconut milk.
- Set aside the squeezed coconut solids.
- Combine the thick coconut milk with the spring onions, coriander, tomatoes, a portion of the olive oil, vinegar, and the prawns in a bowl.
- Season the mixture with salt according to your preference.
- Simmer gently over low heat until the prawns are just cooked through.
- In a separate heavy-based pan, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice to the pan and toast for about 3 minutes, stirring constantly to coat the grains.
- Incorporate the reserved tomatoes and cook until they begin to soften.
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice reaches an al dente texture.
- If the liquid absorbs too quickly, add small amounts of hot water as needed.
- Meanwhile, place the reserved coconut solids in a bowl with boiling water, squeeze well, and strain to extract the thin coconut milk.
- Set this thin milk aside to use as needed during the cooking process.
- Assemble the dish in a serving vessel, alternating layers of the prepared rice with the flavourful prawn and coconut sauce.
- Serve immediately while hot, garnished with a fresh scattering of chopped spring onions and coriander.
Observations
This coconut and prawn risotto is a unique Brazilian-inspired recipe that masterfully blends tropical elements with the hallmark creaminess of traditional risotto. It is the perfect choice for those seeking a sophisticated yet accessible meal that balances depth of flavour with a comforting mouthfeel. By using fresh coconut milk, succulent prawns, and a blend of aromatic herbs, you create a dish that is truly distinctive—an ideal centerpiece for a celebratory dinner or an elevated weekend lunch. The process involves crafting fresh coconut milk, sautéing the rice to build a foundation, and layering the sauce to achieve the signature velvety finish that defines a great risotto.
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