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NITAAI-Veda.nyf > NITAAI Forum Archives > Recipes for Cooking Prasadam > Cocopeanet Sauce

Cocopeanut Sauce

Posted on Forum by Chandrika Gauranga dasi


In India one of the most common offerings in a temple is a coconut. The marks on the coconut make it look like the head of a human being. The coconut is broken, symbolising the breaking of the ego. The juice within, representing the inner tendencies (vaasanas) is offered along with the white kernel - the mind, to the Lord.


The coconut also symbolises service. Every part of the tree -the trunk, leaves, fruit, coir etc. Is used in innumerable ways like thatches, mats, tasty dishes, oil, soap etc. It takes in even salty water from the earth and converts it into sweet nutritive water that is especially beneficial to sick people. It is used in the preparation of many ayurvedic medicines and in other alternative medicinal systems.


"One day it so happened that about ten coconuts were properly clipped and brought by a servant to offer to the Deity. When the coconuts were brought, there was little time to offer them because it was already late. The servant, holding the container of coconuts, remained standing at the door. Raghava Pandita then saw that the servant touched the ceiling above the door and then touched the coconuts with the same hand. Raghava Pandita then said, 'People are always coming and going through that door. The dust from their feet blows up and touches the ceiling. After touching the ceiling above the door, you have touched the coconuts. Now they are no longer fit to be offered to Krishna because they are contaminated. Such was the service of Raghava Pandita. He did not accept the coconuts but threw them over the wall." (CC Madhya Ch 15)





350g (12 oz) crunchy peanut butter (crush or blend peanuts to the consistency of a rough butter)

2 tbs oil

pinch asfoetida / hing

1 large thumb sized piece fresh root ginger chopped

2 tbs sugar

1 tbs dark soy sauce

1 tbs lime juice

400ml (1 can) coconut milk




1)Heat the oil in a medium sized pan over a medium heat.

2) Put in the asfoetida, ginger, sugar, soy sauce, lime juice, lime juice and a little salt / pepper.

3) Bring the contents to the boil, stirring all the time.

4) Remove the pan from the heat and stir in the peanut butter and coconut milk.

5)When the mixture is smooth, return the pan to a low heat and bring to the boil to simmer gently for 1 minute.

6) Remove from the heat and leave to cool, stirring occasionally to reincorporate any oil.

7) Adjust the consistency of the sauce to suit your recipe.


Serving Suggestions

1) Peanut sauce can be used as an accompaniment to all kinds of preparations, such as vegetables, rice, salads and tofu.

2) Pour over vegetables/rice/etc and garnish with an edible flower petal for colour.


Nutritional Info

Coconut milk has many health benefits as it has many immune system enhancing properties. And the fat content is good fat, essential for the body, especially the brain. Peanuts have more protein per gram, than meat does.


Nityananda! Gauranga! Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Rama Hare Rama Rama Rama Hare Hare