Coconut Crack’d Corn
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Here’s 3x quick and easy recipes to get you inspired to make the most out of your pots!
Pimp out those Wicked Kitchen snack pots and whip up amazingly simple meals in quicktime!
If you’re outside the UK, then any instant vegan snack pot will do, pastas, noodles, rices – it’s time to get creative with it! We’re not trying to win any awards here, we’re just trying to get ourselves fed in a snap!
Ingredients
- 1 WK Coconut Crack’d Corn Pot/Instant snack pot
- 2 medium baking potatoes
- 1 C frozen peas
- Green onion, sliced
- Thai chili, sliced
- Oil
Instructions
- Bake potatoes in the oven for 40-60 mins on 200°c/400°f.
- Pour boiling water to the fill line of the snack pot, stir and set aside for 5 minutes.
- Add frozen peas to a heatproof bowl and add boiled water, strain when defrosted and ready to eat.
- Remove potatoes from the oven, ‘criss-cross’ top of each potato and squeeze sides to open up. Use a fork to fluff up and create a well. Pour half the Coconut Crack’d Corn into the well, then add peas into the pot and stir, then pour the remaining peas and sauce over the potatoes.
- Garnish with sliced green onion and chili.