Brazilian recipe
Creamy Coconut and Prawn Risotto (Risoto de coco e camarão e saboroso)
A luxurious Brazilian-inspired risotto featuring the tropical sweetness of coconut milk and succulent prawns, perfect for a special meal.
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Ingredients
200g medium fresh prawns, peeled and deveined
2 large fresh coconuts, grated to extract thick milk
1/2 bunch fresh coriander, finely chopped
500g arborio or risotto rice, rinsed
1 large onion, finely diced
1 large fresh coconut, grated to extract thin milk
Boiling water for milk extraction
3 large tomatoes, peeled, deseeded, and diced
Salt to taste
1/4 cup extra virgin olive oil
1 tablespoon vinegar
1/2 bunch spring onions, finely chopped
2 large fresh coconuts, grated to extract thick milk
1/2 bunch fresh coriander, finely chopped
500g arborio or risotto rice, rinsed
1 large onion, finely diced
1 large fresh coconut, grated to extract thin milk
Boiling water for milk extraction
3 large tomatoes, peeled, deseeded, and diced
Salt to taste
1/4 cup extra virgin olive oil
1 tablespoon vinegar
1/2 bunch spring onions, finely chopped
Where to find ingredients
Fresh prawns, coconuts, and local greens can be found at fresh produce markets or butcher shops. Arborio or high-quality short-grain rice is available in the dry goods aisle of major supermarkets. As a substitute for fresh coconut, high-quality canned coconut milk can be used, though fresh is preferred for the authentic flavor profile.
Preparation method
- Grate the coconuts and press them through a muslin cloth to extract the thick coconut milk.
- Reserve the grated coconut pulp/shells for the thin milk extraction.
- Combine the thick coconut milk with spring onions, coriander, three diced tomatoes, a portion of the olive oil, vinegar, and the prawns in a bowl.
- Season the mixture with salt to your preference.
- Simmer over low heat until the prawns are perfectly cooked and tender.
- In a separate heavy-bottomed pot, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice to the pot and toast for about 3 minutes, stirring continuously.
- Add the remaining diced tomatoes and cook until they soften.
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice reaches an al dente texture.
- If necessary, add a small amount of boiling water gradually to maintain the creamy consistency.
- Meanwhile, soak the reserved grated coconut pulp in boiling water and squeeze well to extract the thin milk.
- Set the thin milk aside for the cooking process.
- Assemble the risotto in a serving dish by folding the rice together with the prawn and coconut sauce.
- Serve hot, garnished with a fresh sprinkling of chopped spring onions and coriander.
Observations
This coconut and prawn risotto is a unique Brazilian dish that expertly balances tropical flavors with the classic creaminess of a well-prepared risotto. It is the perfect choice for home cooks looking for a sophisticated, flavorful meal that remains accessible to prepare. The marriage of rich coconut milk, fresh prawns, and vibrant herbs creates a memorable dining experience, ideal for special occasions or a refined weekend lunch. The process involves creating fresh coconut milk, toasting the rice to perfection, and layering delicate, aromatic ingredients to ensure a velvety texture and a robust, coastal-inspired profile.
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