Chunks of fresh coconut meat worth extra effort
Every spring, I make a coconut cake. I often do the same around the Christmas holidays but I really prefer it as the weather warms. I have been doing it for years and am not sure why I started the tradition. But tradition it is and it signals a shift in the season deliciously.
The coconut is known as the world’s largest nut. It is the fruit of the coconut palm and technically is a drupe rather than a nut. The trees are quite distinctive with their feathery leaves and trunks that are often leaning from an enlarged base. The translucent juice on the inside is refreshing and not overly sweet. Don’t confuse it with coconut milk, a creamy liquid made from pulverizing the flesh.
Chunks of fresh coconut meat are quite different from those packages of sweetened shreds found on supermarket shelves. If those packaged products are what you are used to, you’ll be surprised that fresh actually walks the line between sweet and savory.
While most will never go to the trouble to crack a whole coconut, I like the challenge. First, I put it in the oven for 20 minutes at 350 degrees and then let it cool completely. I hammer an ice pick Rachel, that thick substance is the cream rising to the top, a result of natural separation as the coconut milk sits. Simply shake the container to emulsify it before opening or transfer it to another container if you have already opened it. Leftovers should be refrigerated. into the “eyes” and drain the juice. Then I break it in half with the hammer and again into pieces. A table knife loosens the meat from the shell and a vegetable peeler removes the brown skin. I can then slice it into strips or shred it in my food processor.
If you take the easy way out and purchase coconut already shredded, the unopened package has a shelf life of up to 12 months. After opening, place the leftovers in the refrigerator or in the freezer with the package tightly sealed to prevent odor absorption.
Tammy Algood of Smyrna is the author of five Southern cookbooks. Reach her at ttalgood@bellsouth.net. Read her blog at hauteflavor.wordpress.com.