The fruit of the coconut palm is used in various ways across many cuisines around the world. Its flesh can be found in Thai desserts, the dried and shredded is added to Denmark's dream cake and coconut milk goes a long way in Filipino adobo and as a dairy-free substitute in a rich tiramisu.
So enjoy the ride as we bring you the coconut, the whole coconut, and nothing but .
The flesh
It's the edible white 'meat' of the coconut, known as copra and is the inner layer of the coconut kernel/shell. It is often the basis of coconut milk and cream, simply eaten as is and grated fresh. You can purchase it tinned and dried. Easily blended into smoothies, chop it up and toss it into your stir-fries and curries, and fry it up to create a pseudo 'jerky'.
Using a vegetable peeler shave the coconut into long shards. Place shards on a lined baking tray and bake for 10 minutes or until golden brown. Cool and store in an airtight container or make dessert and get topping!
Source: Petrina Tinslay
An easy Indian throw together and ideal side-kick to any curry or grilled meats and bread. This recipe calls on coconut oil, beans, curry leaves, chilli, garlic, and lentils topped with grated fresh coconut.
Beans throan Source: Sharyn Cairns
Milk and cream
Milk is more water-like in its consistency and cream is thicker and richer, but both can be used interchangeably depending on what kind of consistency you're after.
This pudding consists of a creamy caramel made with coconut milk, the sugar traditionally caramelised over hot rocks. This mixture is then poured over cubes of baked taro or fa’apapa, rock-hard coconut bread, which hold their shape when soaked with caramel.
Source: Ben Dearnley
Two cans of coconut cream refrigerated overnight are then spooned into a mixing bowl and whisked for a couple of minutes to create a fluffy, coconutty and incidentally dairy-free friendly whipping cream, perfect for tiramisu and pavlova.
Gluten-free coconut tiramisu Source: Loving Gluten Free
Shredded
Think grated, long strands of dried coconut that are a little more moist than desiccated and not as large as coconut flakes. Baked goods are where shredded shines - in and on muffins, biscuits, cakes and crumbles, to name a few.
Coconut butter
Blitz in a food processor for 8-10 minutes and you too could have coconut butter on your hands and ready for your pancakes and banana bread.
- 5 cups of shredded unsweetened coconut
- 1 tbsp coconut oil (optional)
Pantry staples are put to excellent use in this sweet slice. Meaning ‘dream cake’ in Danish, this caramelised coconut sponge makes loyal followers out of anyone who steals a bite. Be sure to pack away this coconut topping recipe for any cake, muffin or crumble and you'll never look back. 150 g of salted butter, 1 cup of brown sugar, 60 ml of any milk and 200 g of shredded coconut combined in a medium saucepan over heat and thickened for 1-2 minutes before being spooned over the cake or dessert of your choosing and then baked. BYO double cream.
Source: Ben Dearnley
Desiccated
Desiccated coconut is much finer than its shredded relative and is slightly drier as well. It is almost crumb-like in its look, so much so, that often nut meals can be used instead of desiccated and vice versa.
Pol sambol
Using a mortar and pestle or in a food processor, grind:
- 2 cups grated coconut
- 2 cups desiccated coconut
- 1 tbsp coconut milk,
- A squeeze lime
- 1 tsp sweet paprika
- 1 tsp ground chilli
- 2 tsp caster sugar
- 1 tbsp dried Maldive fish flakes
Add a generous pinch of salt until well combined. This traditional Sri Lankan dish is served with rice, curries and hoppers.
Oil and water
Sukka means ‘dry’, so less liquid is added to this Indian potato recipe. It's all in the tempering of the spices, and this spice paste recipe features coconut oil, red chilli, coriander, fenugreek, tamarind, lentil and frozen grated coconut and will be the toss of many roast vegetables in your near future. That we promise!
Spiced potato and coconut Source: Bloomsbury / Mike Cooper
This is one of Luke Nguyen's favourite fish recipes from the Vietnamese part of his Mekong journey. Frying the sliced pork belly in the sugar brings a lovely depth of flavour to the dish. Young coconut juice is used for the broth adding a fresh natural sweetness.
Frozen and flakes
Frozen shredded coconut is typically made with unsweetened coconut flesh that is often used in soups and stews and stirred through pilafs and rice dishes. Definitely, one to have on hand in the freezer.
The best way to toast coconut flakes is to preheat an oven to 180°C and spread flakes onto a lined baking tray and bake for 5-8 mins. Give your tray a little shake to even the colouration during the cook.
- 1 cup short-grain (dosa) rice, rinsed and soaked in 2 cups of cold water
- 1 cup cooked short-grain rice
- 1 cup warm water
- 1 sachet dry yeast
- 2 tsp sugar
- ½ cup frozen shredded coconut
Place the warm water, yeast and half the sugar in a small bowl. Set aside for 10 minutes or until foamy.
Add the yeast mixture, drained soaked dosa rice, cooked rice and coconut in a blender and blitz to form a smooth paste. Pour into a large bowl, cover with plastic wrap and leave to ferment in a warm place overnight. Stir in the sugar and salt and the batter should be almost pancake-like and not too thick. Add water or a little milk, if required to loosen up the mixture.
Heat an appam wok over medium-high heat. You could use a non-stick frying pan or wok, however, the size will be different to traditional appam. Add a ladle of batter to the appam wok and gently tilt it around the edges, following the shape of the pan. Cover with a lid and cook for a few minutes or until the appam is cooked - the middle will be soft and set and the edges will begin to brown. Repeat with the remaining batter.
Source: Andrew Dorn
Think egg-free custards that are excellent warm or cool.
In a medium saucepan, heat:
- 2 cans coconut milk
- 1 can condensed milk
Stir in a small bowl until cornstarch has completely dissolved:
- ½ cup cornstarch
- 1 cup regular milk
Pour into the coconut and condensed milk pan and stir continuously until the mixture begins to thicken. Ladle into small bowls or ramekins, sprinkle with a little cinnamon sugar, toasted coconut flakes and serve right away. Or you can refrigerate them and serve them cool as well.
Source: Pati's Mexican Table
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