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I’ve been wanting to try out coconut in a marinade for a while now, but instead of coconut milk, I’m using coconut juice. Coconut milk really doesn’t have that strong of a flavor, but the juice seems to have a much stronger coconut flavor to it.
This has all the right complimentary flavors with the coconut, because these chicken breasts I recently used it on, “Smoked Coconut Lime Chicken Breast” turned out really tasty. What a flavor! And so juicy and tender!
Coconut Lime Marinade
Marinade Ingredients
2 cups Coconut Juice (usually found in the Asian section)
1/4 cup lime juice
2 Tablespoons brown sugar
1 Tablespoon ground ginger
1 Tablespoon garlic powder
1 Tablespoon chopped cilantro
1 teaspoon salt
Preparation
Thoroughly mix all the ingredients together, and store in a air tight container if not using right away. And remember, never reuse marinade once you’ve had it mixed with raw meat, unless you’re cooking it to a temperature above 140 degrees F.
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This is a very interesting marinade. I love Coconut Shrimp, but I never tried any coconut-marinated meat. It should be yummy!
Does the coconut juice have sugar in it? How does it differ from coconut water? My Asian market has everything: coconut milk, coconut cream, coconut water, and coconut juice.
I’m not sure now, because I don’t have the container anymore. I would have to buy more and look.
You could take a look on the ones in your store. Not sure, but I know the juice just seems sweeter and more coconut flavored.
Delicious flavor combinations.
Curt, this coconut marinade sounds fabulous. I bet it would be great on pork, too.
I do like coconut juice – I’ve used it in a Vietnamese stew. I think it adds some natural sweetness.