| Many of us
in the States 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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