Brazilian recipe
Creamy Coconut and Prawn Risotto (Risoto de coco e camarão)
A luxurious, creamy coconut and prawn risotto with a vibrant tropical twist. This easy, homemade recipe brings authentic Brazilian flavours to your kitchen with simple techniques.
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Ingredients
1/5 kg fresh medium prawns, cleaned
2 large coconuts, grated to extract milk
1/2 bunch fresh coriander, chopped
500 g arborio or risotto rice, rinsed
1 large onion, finely chopped
1 large coconut, grated to extract milk
Boiling water for coconut milk extraction
3 large tomatoes, peeled, deseeded and chopped
Salt to taste
1/4 cup extra virgin olive oil
1 spoon vinegar
1/2 bunch spring onions, chopped
2 large coconuts, grated to extract milk
1/2 bunch fresh coriander, chopped
500 g arborio or risotto rice, rinsed
1 large onion, finely chopped
1 large coconut, grated to extract milk
Boiling water for coconut milk extraction
3 large tomatoes, peeled, deseeded and chopped
Salt to taste
1/4 cup extra virgin olive oil
1 spoon vinegar
1/2 bunch spring onions, chopped
Where to find ingredients
Find fresh prawns at local fishmongers or the seafood counters of major supermarkets. Whole coconuts are easily sourced at vegetable markets (musika) or produce sections of grocery stores. For fresh produce like spring onions, coriander, and tomatoes, local farmers' markets or the fresh produce aisles in any reputable supermarket are your best bet. Arborio rice can be found in the imported goods or specialized grains aisle of large supermarkets.
Preparation method
- Grate the coconuts and squeeze them through a cloth to extract the thick coconut milk
- Keep the coconut shells aside
- Combine the thick coconut milk with the spring onions, coriander, 3 chopped tomatoes, 1/4 cup of olive oil, vinegar, and the prawns in a bowl
- Season the mixture with salt to your liking
- Cook over a gentle heat until the prawns are cooked to your preference
- In a separate pot, heat the remaining olive oil and sauté the onion until translucent
- Add the rice and toast for about 3 minutes, stirring constantly
- Mix in the remaining tomatoes and cook until they soften
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice is al dente
- If the rice looks a bit dry, add hot water gradually
- Meanwhile, place the reserved coconut shells in a bowl with boiling water and squeeze well to extract the thin coconut milk
- Set the thin milk aside
- Assemble the risotto in a serving dish by layering the rice with the prawn and coconut sauce mixture
- Serve hot, garnished with a scattering of fresh spring onions and coriander
Observations
This coconut and prawn risotto is a classic Brazilian delight that perfectly marries tropical notes with the rich, velvety texture of a traditional risotto. It’s an ideal choice when you want to serve something sophisticated yet approachable and packed with flavour. By using fresh prawns and homemade coconut milk, you create deep layers of taste that make this dish a standout for a special dinner or a memorable weekend meal. The process involves crafting a fresh coconut base and carefully cooking the rice to achieve that signature creaminess.
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