Brazilian recipe
Creamy Coconut and Prawn Risotto
A tropical, creamy coconut and prawn risotto that is simple to prepare. This recipe blends Brazilian flavors with a silky texture, perfect for a special meal at home.
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Ingredients
1/5 kg fresh prawns, medium-sized, peeled and deveined
2 large coconuts, for grating and extracting thick milk
1/2 bunch fresh coriander, finely chopped
500 g arborio rice or high-quality short-grain rice
1 large onion, finely chopped
1 large coconut, for grating and extracting thin milk
Boiling water, as needed for coconut milk extraction
3 large tomatoes, peeled, deseeded and chopped
Salt to taste
1/4 cup extra virgin olive oil
1 spoon white vinegar
1/2 bunch spring onions, finely chopped
2 large coconuts, for grating and extracting thick milk
1/2 bunch fresh coriander, finely chopped
500 g arborio rice or high-quality short-grain rice
1 large onion, finely chopped
1 large coconut, for grating and extracting thin milk
Boiling water, as needed for coconut milk extraction
3 large tomatoes, peeled, deseeded and chopped
Salt to taste
1/4 cup extra virgin olive oil
1 spoon white vinegar
1/2 bunch spring onions, finely chopped
Where to find ingredients
You can find fresh prawns at your local fish market or a well-stocked fishmonger (machli wala). For coconuts, look for fresh whole coconuts at your local sabzi mandi or major grocery stores like Carrefour or Imtiaz. Fresh coriander (dhaniya) and spring onions are readily available at any local vegetable vendor. For the arborio rice, check the imported goods section of premium supermarkets in cities like Karachi, Lahore, or Islamabad; if you cannot find arborio, any good quality short-grain sticky rice can serve as a substitute for this creamy texture.
Preparation method
- Grate the coconuts and squeeze firmly to extract the thick coconut milk
- Set the coconut husks aside to use later for the thinner milk
- In a bowl, mix the thick coconut milk with the spring onions, coriander, 3 chopped tomatoes, 1/4 cup olive oil, vinegar, and prawns
- Season the mixture with salt to your preference
- Cook over low heat just until the prawns turn opaque and are cooked through
- In a separate heavy-based pan, heat the remaining olive oil and sauté the onion until soft and translucent
- Add the rice to the pan and stir constantly for about 3 minutes until lightly toasted
- Fold in the remaining tomatoes and continue cooking 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 risotto becomes too thick, add a little hot water as needed
- Meanwhile, place the reserved coconut husks in a bowl, cover with boiling water, and squeeze thoroughly to extract the thin coconut milk
- Reserve this milk for the final assembly
- To serve, layer the rice in a bowl, alternating with the prawn mixture and the reserved coconut sauce
- Serve hot, garnished with fresh chopped spring onions and coriander
Observations
This coconut and prawn risotto is a classic Brazilian-inspired dish that brings a tropical twist to the traditional creamy risotto. It is the perfect choice for when you want something sophisticated yet easy to pull together. The blend of rich coconut milk, succulent prawns, and fresh herbs creates a truly delicious meal, ideal for a memorable dinner or a refreshing weekend lunch. The process involves creating fresh coconut milk from scratch, slowly layering the flavors to ensure a velvety, rich result that feels both comforting and refined.
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