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COCONUT
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Description:
Coconut trees grow in salty, sandy soil to a height of upto 70 ft. The tree bears fruit that starts off being green and tender and matures to a streaky brown. Coconut trees love a hot, tropical climate and grow all over coastal Asia and Africa. Coconuts are picked when they are mature and dried until hard.
How to select:
Fresh coconut is available year round but October through December is their peak season. Packaged coconut (sweetened or unsweetened, shredded or flaked, dry or moist) can be found with baking ingredients in the store and need to be refrigerated once opened.
Use:
Coconuts used in cookery are large, brown, hairy fruits with a hard woody shell and a creamy-white kernel. Coconut has a subtle, oily aroma and a sweet, nutty flavour. The texture is crisp and crunchy and enhances both savoury and sweet dishes.The creamy kernel had inspired a very special cuisine in many states of South India, especially along the West coast. Goa's famed vegetable curries, Kerala's mixed vegetable "Avial", Karnataka's coconut and green mango chutneys are all becoming popular the world over. Grated coconut makes a pretty, snow-white garnish for many dishes.
How to store:
Grated fresh coconut should be stored in the refrigerator, tightly covered, for up to a week and in the freezer for 6 months. Whole coconuts can be stored at room temperature for up to 6 months.
Tender Coconut / Green Coconut / Drinking Coconut :
Fresh green coconuts have a soft tender kernel and large amounts of sweet coconut water in them. Coconut water is transparent or slightly cloudy and sweet tasting. In India, coconut water is drunk straight from the fruit. A little portion from the top of a tender, green coconut is chopped off and a straw inserted to make one of the world's purest and most refreshing drinks instantly available. Coconut water is also sold in cartons. The tender coconut kernel can be eaten by itself or used in several recipes including tender coconut ice-cream.
Coconut Milk and Coconut Cream :
Coconut cream is the liquid extracted from the first pressing of the coconut flesh (kernel). It is the thickest and most concentrated extract. Coconut milk is the product of the second and third pressing and is much thinner. Coconut milk is used in curries, while coconut cream is used mainly in desserts. Coconut cream is available in cans and can be diluted with water to make coconut milk.
Coconut Milk Powder :
Several brands of dehydrated coconut milk are available in the market. If you use coconut milk powder, use 2 tablespoons in 1 cup of water to make coconut milk or 4 tablespoons in 1 cup of water to make coconut cream. Coconut milk powder has a longer shelf life and needs to be stored in an airtight container once the packaging is opened.
Dried Coconut Kernels / Copra:
Hard, dried halved kernels of coconut are called "Copra”. If you are buying copra, watch out for a black mildew that sometimes grows on old kernels. Copra is used for making dry chutneys, paste for curries.
Coconut Oil:
Coconut oil which is also extracted from copra is excellent for the hair and the skin and is also used as a cooking medium in Southern India.
Desiccated Coconut :
In Western countries, coconut is most commonly used in desiccated form for biscuits (cookies), cakes and confectionery, as well as for jam and ices. Desiccated coconut is used in India for garnishes, chutneys, desserts or in curries where it is often fried until golden and blended to a paste before being added. Desiccated coconut is also known as powdered coconut.
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