Coconut water packs potassium and antioxidants, making it a great choice for a sports drink. But if the only way you enjoy the beverage is by sipping on it, then you’re definitely missing out. Jessica Alba recently hosted a cooking class in New York City with Zico Coconut Water and Casa Mono chef Andy Nusser to show how you can use coconut water to boost the flavor and nutrient profile of different dishes. Here are three of her favorite ways to use the ingredient:
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In Salad Dressings
Jessica whipped up this kale salad with coconut water dressing at the event, but you can swap in coconut water for some of the liquid in any salad dressing recipe.
1/4 cup coconut water (recommended: Zico Natural Premium Coconut Water)
2 Tbsp fresh lemon juice
2 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 bunch kale, washed with stems/ribs removed
1 peach, sliced
1 plum, sliced
1 nectarine, sliced
1/2 cup blackberries
1/2 cup sliced almonds
1. Combine all ingredients through kale, and “massage†kale with the vinaigrette until leaves become soft and dark green, about two minutes.
2. Toss sliced fruit with dressed kale.
3. Garnish with blackberries and sliced almonds.
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In Marinades
Marinating meats in coconut water-based blends is genius: It helps to keep them moist and tender. Try this yummy recipe for chicken with mango salsa marinated in coconut water, then feel free to start adding the ingredient to any and all of your go-to marinade recipes.
For the chicken:
4 boneless skinless chicken breasts, cut into one-inch cubes
3/4 cup coconut water (recommended: Zico Natural Premium Coconut Water)
3 Tbsp olive oil
1/4Â cup fresh lime juice
1 tsp chili powder
1 tsp cayenne pepper
1-2 garlic cloves, peeled
1 tsp salt
1. Combine all ingredients except chicken in a blender, and blend until smooth.
2. Soak chicken pieces in marinade for 12 hours in refrigerator.
3. Thread the chicken pieces onto metal skewers, and grill for six to 10 minutes per side, or until the chicken has reached an internal temperature of 165°F.
4. Remove chicken from skewers, and garnish with mango salsa.
For the mango salsa:
2 mangoes, peeled and diced
2 Tbsp minced red onion
1 tsp lime zest
1/2 cup coconut water (recommended: Zico Natural Premium Coconut Water)
Combine all ingredients in large bowl, and refrigerate until serving.
MORE: 50 Ways to Cook Chicken
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In Frozen Pops
This watermelon and coconut water ice pop recipe might just be the perfect summer dessert—and it’s actually healthy!
4 cups watermelon chunks, seeds removed
1/2 Â cup coconut water (recommended: Zico Natural Premium Coconut Water)
Juice of 1 fresh lime
2 tablespoons agave nectar
1. Combine watermelon, coconut water, lime juice, and agave nectar in a blender, and puree until smooth.
2. Transfer to frozen pop molds or small cups with Popsicle sticks and freeze.
MORE: 4 Easy Frozen Treats Made From Greek YogurtÂ