Super Hai Di Lao

YIELD
30 wonton

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
5 medium-size tomatoes
2 tablespoon (100g) tomato paste
1 large red onion, finely diced
3 cloves garlic, finely minced
1.5 inches ginger
1 tablespoon sugar (optional)
3 tablespoon vegetable oil
2 Anise Stars
2 Bay Leaves
500ml Water
Salt and white pepper to taste
1 Litre of Well’B Pure Coconut Water

METHODS
1. In a large pot on low heat, gently cook the onions and garlic in vegetable oil until softened for 5 minutes.

2. Add the chopped tomatoes and tomato paste, gently cook it with the onion and garlic mixture for another few minutes.

3. Put the ginger and the 500ml of water in and bring the soup to a rolling boil. Reduce to a gentle simmer and cook for 20 – 30 minutes.

4. Blend the soup into smooth thick soup.

5. Add in Star Anise & Bay Leaves and pour in 1 litre of Well’B Pure Coconut water. Bring to boil and simmer for 10 minutes.

6. Salt to taste and sugar if you would like to reduce the acidity of the tomatoes, but the Coconut Water works wonders. You can always add in more coconut water as the hotpot continues!

YIELD
2 to 4 pax

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
1 cup of flour
2 tbs shredded coconut
1 tbs sugar
2 tsp baking powder
¼ tsp salt
1 cup fresh young coconut water
1 egg 1
½ tbs melted coconut oil or butter

METHODS
1. In a medium mixing bowl, mix the flour, sugar, baking powder and salt

2. In a separate bowl, whisk together the coconut water, egg and oil

3. Pour the wet ingredients into the dry and stir until combined (a few lumps are ok)

4. Lightly oil the cooking surface with additional oil or cooking spray

5. Use an ice cream scoop for each pancake

6. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip. Cook the opposite side for 1 to 2 minutes.

7. And here’s how to make it perfect: stack 6 small pancakes, pour some melted Gula Melaka and spray fine shredded coconut flakes. Perfect.

INGREDIENTS
250ml of Pure Coconut Water
1 English cucumber (Kyuri)
2 wedges of melon
Generous amount of mint
1 lime
Sugar for garnishing

METHODS

Rush Melon Mocktail
1. Chill the cucumber and melons overnight

2. Roughly chop the English Cucumber

3. Cut the lime into small wedges

4. In a medium sturdy jug, add a generous portion of mint leaves, lime wedge, cucumbers and melon chunks. Crush the mixture with a muddler to release all the flavours

5. Pour in 250ml Pure Coconut Water and stir well. Sit aside

Glasses Preparation
1. On a shallow plate, add sugar and lemon zest and mix

2. Rub a wedge of lime around the rim of a martini glass, dip the rim into the sugar to coat it

3. Add a few large pieces of ice into the mocktail

4. Strain the mocktail into the prep martini glass

5. Garnish with cucumber slices and some mint leaves

6. Enjoy!

Pandan Milky Way – Festive Coconut Mocktail

INGREDIENTS
1 cup of sugar
1 cup of water
3 pandan leaves
250ml of pure coconut water
½ lemon
1 cup of santan (coconut milk)
30 pcs butterfly peas (bunga telaga)

METHODS

Pandan simple syrup

1. In a medium saucepan combine 1 cup of sugar, 1 cup of water and 3 leafs of Pandan Leaves.

2. Bring to a boil, stir until sugar has dissolved, allow to cool

Butterfly peas infused coconut water

1. In a small saucepan, pour in 250ml of Pure Coconut Water, heat over high heat until water is boiling

2. Add 30 butterfly peas flower, reduce heat to a simmer, let mixture steep for 5 -10 minutes

3. Remove the pan from the heat and let it cool to room temperature

4. Strain the flowers, pour into a small jar, keep in refrigerator

Pandan Milky Way mocktail

1. Fill a rocks glass with ice, pour in the butterfly peas infused coconut water

2. Add the pandan simple syrup, squeeze half a lemon, stir well with a bar spoon

3. gently pour in 1 cup of santan (coconut milk)

4. Enjoy !

Fizzy Ginger Ale – Festive Coconut Mocktail

INGREDIENTS
250ml of pure coconut water
3 stalks of lemongrass
2 inches of ginger (Bentong)
1 cup of coconut sugar
1 cup of water
Ginger Ale

METHODS

Lemongrass x Ginger Syrup

1. Combine the water, sugar, ginger, and lemongrass in a medium saucepan and bring to a boil

2. Reduce the heat and maintain a hard, rapid simmer

3. Stir occasionally until the liquid reduces to almost half, for about 1 hour

4. Strain the syrup and discard all solids

5. Pour into a jar and refrigerate

Fizzy Ginger Ale mocktail

1. Pour 30ml of Lemongrass x ginger syrup, 100ml of Pure Fresh Coconut Water and some grated ginger into a cobbler

2. Add large chunks of ice and shake until well chilled

3. Pour into a tall Champagne glass

4. Top up with a Ginger Ale

5. Garnish with a lime or mint sprig

6. Enjoy !

Tom Yummy – Festive Coconut Mocktail

INGREDIENTS
1 lime
1 stalk of chopped lemongrass
2 petals of ginger flower
6 kaffir lime leaves
¼ tsp of salt
1 tsp of cayenne pepper
Simple syrup
250ml Pure Coconut Water
1 birdeye chilli

METHODS

1. Chop the lime, lemongrass stalk, ginger flower petals and kaffir lime leaves

2. Crush them all with a pestle

3. Add the salt and cayenne

4. Pour a dash of simple syrup

5. Add 250mL of pure coconut water

6. Take some of the grounded paste in a cup

7. Add in the strain mocktail

8. Top up with crushed ice

9. Add a bird eye chili in the ice (slice it beforehand for extra HOT)

10. Enjoy!

Tangy Hibiscus – Festive Coconut Mocktail

INGREDIENTS
2 x 250ml of pure coconut water
3 hibiscus tea bags
3 sprigs fresh rosemary
3 slices of orange
1 fresh lime wedges
sparkling water

METHODS
Hibiscus Infused Coconut Water

1. In a small saucepan, pour in 250ml of Pure Fresh Coconut Water. Heat over high heat until water is boiling

2. Add 3 hibiscus tea bags, 3 rosemary sprigs and some orange zest. Reduce heat to a simmer. Let steep for 10-15 minutes

3. Remove pan from heat and let cool to room temperature. Strain and pour into a small jar, refrigerate

Tangy Hibiscus Mocktail

1. Fill up glass with ice

2. Pour the Hibiscus Infused Coconut Water with a squeeze of lime

3. Top up some pure coconut water

4. Fill up with sparkling water

5. Garnish with a strip of orange peel twist and fresh Rosemary

6. Enjoy!

Happy Mary – Festive Coconut Mocktail

INGREDIENTS
250ml of pure coconut water
few slices of watermelon
4 stalks of Sweet basil
1 lime
¼ tsp of salt

METHODS

1. Dice the watermelon and cut the lime in quarters

2. Put them in a jug, add the sweet basil stalks and crush all with a muddler

3. Add the salt and 250mL of pure coconut water, let rest

4. Fill a tall glass with blended ice, strain the jug in

5. Decorate with basil leaves

6. Enjoy!

Coconut Carrot Smoothie

YIELD
1 Big Smoothie

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
50g young coconut flesh
375ml young coconut water
¼ tsp ground cinnamon
1 tsp vanilla extract

Garnishing
Carrot
Cucumber

METHODS

1. Place everything in the blender and process until completely smooth, about 1-2 minutes.

2. Dash some cinnamon powder.

3. Garnish with carrots and cucumber sticks.

Coconut Spinach Smoothie

YIELD
1 Big Smoothie

PREP TIME
20 min

COOK TIME
50 min

INGREDIENTS
50g young coconut flesh
375ml coconut water
80g – 100g spinach
1 tsp Honey (optional)

Ingredients B (For extra taste)
Few wedges of lemon
A dash of finely shredded coconut

METHODS

1. Place all the ingredients A in the blender and process until completely smooth, about 1-2 minutes.

2. Drizzle some lemon juice over the smoothie for extra kick and increased iron absorption.

3. Garnish with some fine shredded coconut.