Health fundis all over are espousing the benefits of this versatile fruit, which conjures up images of sublime holidays soaking up the sun on palm-lined beaches. Cooking with coconut oil, baking with coconut flour and drinking coconut water all have benefits, including lowering cholesterol. Here's a delicious recipe for you to try. Coconut-And-Pistachio-Crusted Chicken Recipe Ingredients:

• 6T shallots, chopped
• 3T garlic, chopped
• 3T lime or lemon zest
• 1T chilli, seeds removed and skin chopped
• 4 kaffir lime leaves, chopped
• 2t fresh ginger, chopped
• 1t turmeric
• 2t ground coriander
• 1t salt
• 1t black pepper
• 5T coconut milk
• 50g pistachio nuts, chopped
• 2 chicken breasts
• 2 large ruby grapefruit, segmented
• Micro greens to garnish

For the mint salad:

• Handful each coriander, mint, chives, dill and mixed lettuce leaves
• 3T roasted peanuts, crushed
• 3T spring onions, sliced
• 3T shallots, finely chopped
• 3T garlic, finely chopped
• 1t red chilli
• 2T lime juice
• 1T fish sauce
• 2T vegetable oil
• 1T sugar

For the coconut-lime foam:

• 200ml coconut milk
• 50ml lime juice

Directions: Mix together all ingredients, except the chicken, grapefruit and micro herbs, and pour over chicken. Cover and refrigerate overnight. Preheat the oven to 180ºC and, on a baking tray, cook the chicken for about 15 minutes. Combine the herbs and leaves in a bowl. Make a dressing with the remaining ingredients, mixing until the sugar is dissolved. Gently toss together. Warm the coconut milk and lime juice over a low heat. Using a hand blender, blend until foamy. Slice the chicken and arrange on a plate with the grapefruit segments. Top with the mint-and-coriander salad, and serve with the coconut lime foam and micro greens. Serve with coconut-lime foam and mint salad. Serves 2 Recipe Etienne Truter, Chef de cuisine at Jing Production Sven Alberding Photographs Elsa Young This recipe was originally featured in the January 2010 issue of House and Leisure. Compiled by Michelle Hardie and Lauren Gormley