Who Put the Coco in Coconut?
Who Put the Coco in Coconut?
Dish by Kathi Barber
…“Put a line in the coconut and drink it all up…”
Sound familiar? Children chant this ditty about the exotic and versatile coconut while dancing and playing with friends. The coconut, which produces male and female flowers, has such depth of character that even its name can sound mysterious: Coco Fruto (Spanish), Jooz-al-hind (Arabic),Yeh Ji (Chinese), Noix de Coco (French) and Coqueiro (Portuguese). Used around the world in culinary and therapeutic recipes alike, the coconut is the quintessential all-purpose nut-fruit.
From a species of palm tree, the general term “coconut” is actually the meat of the coconut palm. The coconut can be found in most tropical places, especially in coastal regions of the Caribbean, Hawaii, Polynesia and even Norway. It thrives best in moderate temperatures around 80 degrees, with a threat to its survival when there is frost.
There is widespread discrepancy about the true origin of the coconut palm tree–be it from Spain, Portugal or South Asia. Coco is a Portuguese word for ‘scary witch.“ The Latin derivative is nucifera, which means nut-bearing. Fossils from coconut flowers have been found around the globe, making is virtually impossible to pinpoint its birthplace. One fact can be agreed upon however: all parts of the coconut can be used, making it the ultimate “green” and environmentally friendly fruit.
While meat from the coconut has a high volume of saturated fat–over 85% in fact– many chefs and coconut aficionados alike believe the “good fat” found outweighs the bad. The other nutritional benefits of using coconut milk and meat is its low sugar content compared to most other fruits, and its high volume of protein, iron, minerals and other nutrients.
So, what does happen when you “put a line in the coconut”, or simply crack it open? You see a thick inner layer of white coconut “meat”, as well as coconut water. Many people think the coconut milk purchased in stores and used in Caribbean, Jamaican and Asian dishes is what they’d find upon opening a coconut. Not so. Coconut water is the thin whitish liquid found inside and has a slightly sweet flavor. Coconut milk is made by mixing grated coconut meat and infusing it with warm water or milk. Don’t be disturbed if you open a can of coconut milk, or take a bowl from your refrigerator and find that is looks solid. This is normal. The fat floats to the top and makes a sort of congealed substance which is completely useable. This is most often used in making various curries, from Jamaican, Thai, Indian and a host of others.
While on the tree, coconuts tend to be green in color, signaling its young age. One that has fallen off of the tree tends to be brown, but both are edible and the liquid inside are equally “fresh.”
Need a few ideas on the myriad of ways the coconut is used in gastronomy? Let’s take a global stroll down coconut lane. When rendered, coconut meat makes a very useful, tasty snack, sauce thickener and overall flavor enhancer.
In food coconut milk serves as a base for Virgin Islands, Jamaican and Caribbean dishes like stews, rice and beans/peas, one-pot meals, ceviche and coco-bread. Coconut based desserts include coconut-based candies and coconut sugar cake.
In Asian and Indian cuisine, coconut milk is also used to make a myriad of dishes. Coconut milk adds flavor and creaminess to Thai curries, chutneys, sauces, and is the foundation for coconut soup, coconut egg jam, Indonesian coconut salad–the list is as varied as one’s palate.
Coconut oil can be used for frying and dried coconut is blended with trail mix or sprinkled atop coconut cakes.
Coconut is the predominant flavor in the Pina Colada cocktail and the many varieties of coconut rum. Malibu Coconut Rum and Coco Lopez are just a few companies that make use of the coconut in alcoholic drinks.
Allergic to dairy or soy? Coconut milk is an excellent alternative to cow’s milk, or even soy milk for added flavor. Turtle Mountain, the company that produces So Delicious soy-based products, has recently developed an entire line of “So Delicious” coconut-based non-dairy yogurts and frozen desserts which are low in sugar, fat and calories.
Additional uses include coconut oil which can be used to light torches for creating night lights. For centuries, the coconut has been used for making cups, bowls and other cooking utensils. Coconut milk or oil is made in soap, body lotion and body butter, and fragranced body oils and even hair products. Need to sweep in a pinch? Parts of the coconut can be tied together for a quick broom.
Coir, or the brown outer husk of the coconut is imported to countries around the world to make hanging planters, rope, string, insulation for heating homes and buildings, rugs, and a host of other useful items. In Japan, the coir is used to make water filters. In other parts of the world, it’s used to reduce soil erosion because the fibrous husk works well with the ground and soil which prevents soil from running off during storms. Other unique uses for the coconut “coir” is treating Malaria and making aquarium filters.
If you’re unsure about the procedure to open a coconut, don’t worry? It’s simple. Take a hammer or some other heavy device and place it on one of the 3 round dark areas on top. Bang on it till it cracks open. If you hear the coconut water inside, make a small hole and drain the liquid before cracking it open completely.
Whether you use coconut to flavor curries, make sorbet or add that special kick to your dishes or drinks, you can be sure you’re enjoying one of natures wonder fruits. In the Philippines, the coconut tree is known as the tree of life. Its wide range of uses certainly prove this, and should send you directly to your local market to partake in its delicious and versatile attributes.
You mentioned coconut sugar cake (or moulds) but coco palm sugar can take some other forms: treacle (liquid, much like honey); granulated sugar (dry, in granular form); spread (paste-like consistency, may range from runny to chunky, much like peanut butter.
What’s great about coco palm sugars is that aside from their unique flavor, they have also been found to be low glycemic. Making them great natural sweeteners substitutes to cane sugar or other synthetic sweeteners.