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COCONUT
Essay - page 1
Many
people think of coconuts as a decadent treat. In Indonesia
there is a saying that there are as many uses for coconuts
as there are days in the year. In India the belief is, "He
who plants a coconut tree plants vessels and clothing, food
and drink, a habitation for this generation, and a heritage
for future generations." Coconut wood is used to make
furniture, and fibers from the leaves are used to make rope,
baskets, brushes, rugs, and fabric. The shell can be used
as organic Tupperware or for cooking and heating fuel, and
the sap can be fermented into an alcoholic beverage. Milled
and compressed coconut husks are sold for use as soil conditioners
as an alternative to sphagnum peat. Coconut oil is used to
make soap, shampoo, detergent, hand lotion, (edible) milk
substitutes, and a cooking liquid that can be used in candy
and baked goods. Coconut pulp, water, or juices, and coconut
milk are important ingredients in many cuisines.
While
traveling in Sri Lanka we saw patients in a field hospital
given fresh coconut water (the fluid found inside the coconut)
right from the shell, as this was considered a safe and sanitary
source of fluid. In southern Thailand, coconut juice and meat
were used in cooking and the shells were used to fuel the
took stove. In India we purchased a whole, fresh, iced coconut
from a street vendor for about a nickel (we were advised that
this was a tasty and safe alternative to tap water), and in
the West Indies street vendors sold coconut pulp sauteed in
palm oil and sprinkled with cane sugar (you might need a note
from your cardiologist for this treat!).
The
coconut is not a nut at all, but a drupe, a category of fruit.
If you're considering adding a coconut palm to your landscaping
(and live in a tropical climate), leave lots of air space,
as coconut palms can grow as high as 100 feet. Once they reach
full height, which takes 5-7 years, a coconut palm will yield
5-6 coconut bunches annually, with about a dozen coconuts
per bunch (get the mai tai glasses ready). The coconut is
a fruit of several layers. There are outer hard and thin husks
for protection, coconut pulp lining the shell, and coconut
water (also called coconut juice) contained inside. The older
the coconut, the thicker the coconut water; very mature coconuts
have an almost custard-like water. Coconut milk does not "occur"
in the coconut, but is man-made by mashing coconut pulp--but
I'll talk more about that later. Coconuts are harvested at
different times of maturity. The younger the coconut, the
softer, but less sweet, the pulp, and the more plentiful the
water. Young coconut is used more in savory dishes, such as
curries and pilafs, and older coconut in sweet dishes.
Coconut
milk is not the thin stuff found when sipping on a coconut;
that's coconut juice. And it's not the really thick and gooey
stuff used to make tropical drinks; that's cream of coconut,
made by adding lots and lots of sugar to coconut milk and
boiling it. Coconut milk is a combination of coconut pulp
and water. Most grocery stores carry coconut milk (always
go for the unsweetened); try Asian or Hispanic stores. Or
make your own. Dry, unsweetened coconut flakes (or dried fresh,
grated coconut) can be combined with equal amounts of boiling
water in a blender (be careful!). Puree, let sit for a minute
and strain, pressing to get all the liquid. Your coconut milk
is ready to use. If you want to get some of the fat out, an
alternate way to prepare coconut milk is to simmer coconut
with water over a low flame for about 30 minutes. Strain and
let stand; a layer of "cream" will develop. You
can skim this off and discard it. Coconut cream is wonderful
used in baked dishes instead of soymilk or pureed tofu. You
can add it to coffee or use it as a topping on hot or cold
cereal. If you want to store it, it must be refrigerated,
as it is perishable and can support bacterial growth if left
too long at warm temperatures. Coconut milk should last about
3 days in the fridge; if it separates, just shake or stir
to mix. Coconut milk does not freeze well, so plan your amounts
carefully.
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