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Coconut Puts a Grin on Your Face
• by Sharon Arnot
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Native to Malaysia, Polynesia and southern Asia, coconuts are the fruit of the coconut palm. The word coconut is believed to come from the Spanish and Portuguese word coco, which means “monkey face” or “grinning face” because of the three round, indented markings or “eyes” found at the base of the coconut. There is a wide variety of lore and legend surrounding the coconut. Called the “Tree of Life” in northern India, coconuts are kept by priests to dispense to women as a fertility drug. In Bali, by contrast, women are forbidden to touch coconut palms for fear of draining the fertility from the tree. On some South Pacific Islands, coconuts were used as currency up until the early 20th century.
Today coconuts are prolific in South America, India, the Pacific Islands, Hawaii and Florida. Although most Americans think of coconut as the sweetened, shredded form we use in desserts, it also provides milk, sugar and oil. It is a popular ingredient in Thai foods such as curries and soups, and with seafood and vegetable dishes. Its husk can also be burned as a fuel. Coconut oil is used in cooking, for making soaps, candles, skin lotion, and cosmetics.
The coconut palm is a tree ranging in height from 60-100 feet. The fruit takes up to a year to mature, but the trees bloom up to thirteen times a year, so fruit is constantly forming. Peak months for fresh coconuts are October through December. When buying fresh coconuts choose ones that are heavy for their size and without any cracks or damp, moist or moldy eyes. The coconuts should sound full and have a sloshing sound when shaken.
Cracking open a coconut can be achieved a number of different ways. One way is to pierce each eye with a sharp object such as a screwdriver and drain off the liquid, saving it if desired. Then with a hammer, pound all around the middle until the coconut cracks open. Another suggested way to crack open a coconut is to do so with a cleaver. Holding it with one hand such that the “midriff” rests in the middle of your palm, with the tip on one end and the eyes on the other. Whack the coconut with the back of the cleaver a few times all around the center until it cracks open into two equal parts.
While the liquid inside the coconut is not coconut milk, as some would believe, it is known as coconut water and can be enjoyed as a fresh drink or used in recipes. The coconut water is said to be a great thirst quencher and good at reducing heat in the body. Once opened, the white fleshy meat can be removed from the brown husk and grated for recipes. To make coconut milk, chop the coconut meat as finely as possible or process in a blender or food processor. Put the coconut in a bowl and add two cups of boiling water. Allow the coconut to steep about ten minutes and place in cheesecloth and squeeze out the liquid. The liquid or “milk” should be very creamy.
If you do not have access to fresh coconut, you can find dried, desiccated, grated, flaked or toasted coconut in packages or cans in the baking aisle of your supermarket. Fresh coconuts can be stored at room temperature for up to four months. Grated fresh coconut can be stored in a sealed container or plastic bag for up to four days in the refrigerator or six months in the freezer. Packaged coconut can be stored for up to six months at room temperature. Once opened, canned and packaged coconut should be refrigerated and used quickly, within five to seven days for canned and within three to four weeks for dried.
Coconut can be used in every stage of the cooking process from drinks to desserts. With so many different recipes available, it shouldn’t be difficult to create a wonderful and delicious culinary endeavor.
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Shrimp in Coconut Sauce
Ingredients:
2 fresh hot green chilies, seeded and chopped
1 large onion, chopped
1 stalk lemongrass, chopped
4-5 fresh basil leaves, finely chopped
1 teaspoon ground turmeric
Small piece of fresh gingerroot, peeled and chopped
1 cup coconut milk
1 pound raw jumbo shrimp, shelled
Salt
About 3 tablespoons toasted coconut flakes
Method:
1. Puree the chilies, onion, and lemongrass in a food processor or blender. Transfer to a heavy saucepan; stir in the basil, turmeric, gingerroot, and 1-cup water. Bring to a boil, reduce heat, and simmer until the water has almost evaporated, 6-8 minutes. Add the coconut milk, shrimp, and salt to taste. Cook gently, stirring frequently, until the shrimp are firm, 4-5 minutes. Sprinkle with the coconut and serve.
Recipe from The Encyclopedia of Herbs, Spices & Flavorings by Elisabeth Lambert Ortiz
Coconut Egg Custard
Ingredients:
1 cup thick coconut cream
1-cup palm or coconut sugar
3 eggs
One-fourth bai dteuy (pandanus leaf) essence (optional)
A small yellow squash, such as kabocha squash
Method:
1. Heat the coconut cream and palm sugar in a saucepan just enough to dissolve the sugar and blend with the cream into a smooth mixture. Allow to cool to room temperature.
2. Beat the eggs well and mix in with the cooled, sweetened coconut cream. If you wish, add a few drops of flavor essence. Stir well. Strain the mixture through a dampened muslin cloth, or through a fine wire mesh colander. Spoon out any bubbles that may have formed over the top.
Pour the mixture into a heat-proof dish or a hollowed out yellow squash with a small round opening cut on top. Steam over medium-high heat until the custard is set, about 20 minutes in a dish, and up to an hour inside a squash, depending on its size and thickness. Let cool.
3. If steamed by itself, spoon the custard into serving bowls and serve at room temperature. The sweet custard is more frequently served as a topping over coconut-flavored white sticky rice (see Sticky Rice Recipe). If steamed in a yellow squash, slice the squash and custard into wedges like you would a cake. The custard is wonderful along with the golden squash.
Recipe from Kasma Loha-unchit @ www.thaifoodandtravel.com
Coconut-Flavored Sticky Rice with Mangoes
Ingredients:
2 cups long-grain white sticky rice, sweet rice or glutinous rice
2 cups creamy coconut mild (or one 14 ounce can)
One-half cup granulated sugar
About 1 teaspoon of salt
Optional flavoring: 2-3 fresh or frozen pandanus leaves (bai dteuy) or 4-5 drops jasmine (mali) essence
1-2 ripe mangoes, peeled and sliced
Method:
1. Rinse the rice once or twice, cover with water 2-3 inches above the rice line and allow to soak at least 4 hours, or overnight. The grains will absorb much of the water and grow in size. They will also soften; pressing them between your finger will easily break them into pieces.
2. When ready to cook, drain the rice and steam dry (without any water) in a shallow heat-proof dish, placed on a steamer rack over a pot with 2 or more inches of water on the bottom. If you are making a large quantity, use the special sticky rice steaming basket so that the rice grains cook more evenly. When making a large batch, it also helps to turn the rice and sprinkle a little water over the top once or twice during the cooking time.
3. When the rice is about 20 minutes into its steaming, prepare the coconut sauce by heating the coconut milk, sugar and salt together in a saucepan. Warm the milk until the mixture is well blended and smooth. If you wish a bai dteuy (pandanus leaf) flavor, add a few fresh or frozen bai dteuy leaves and simmer with the sauce for about 10 minutes. Then, remove the leaves, and after they have cooled enough to handle, use your hand to squeeze out all the fragrant juice until the leaves are dry. Add the pressed juice to the sauce. If fresh or frozen leaves are not available, use about one-fourth teaspoon of the green bai dteuy essence. Or, if you wish a more delicate floral scent, use a few drops of mali (jasmine) essence instead. Keep the sauce warm.
4. When the rice is done and while it is still hot out of the steamer, pour half the coconut sauce over the rice. Stir well with a spoon to make sure all the grains are well coated. The rice should be wet but not swimming in sauce. Add more of the sauce of needed, reserving the remainder for dribbling over the top before serving. Let stand for 15-20 minutes to allow the rice grains to absorb the flavorings.
Recipe from Kasma Loha-unchit @ www.thaifoodandtravel.com
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