Loco for Coconut
Its “brick” cold outside and you have to walk an extra six blocks because the crosstown bus is under the operational influence of “MIA”. Treating your palate to a little tropical swag can help mitigate the creeping fear that you may never, ever, ever get warm again.
Start with the luscious, blanco fruit that only grows where the winds are warm and the sun cuddles you like its never going to leave. Start with coconut.
The name coconut was reportedly “derived from 16th century Portuguese and Spanish cocos, meaning “grinning face”, from the three small holes on the coconut shell that resemble human facial features.”
Smiley face or not, coconut offers a perfect culinary kiss to both sweet and savory dishes across dozens of cultures in Asia, Africa, and the Americas.
Mixologists use splashes and garnishes of coconut to give beverages such as Coquito an authentically exotic twist. Chefs employ grated coconut meat to provide magnificent contrast in lively curries, give heavenly texture to delectable cookies like Danny Macaroons, and create new operatic costumes for already-popular items like fried shrimp. Even homespun culinarians can fry with coconut oil to turn an unassuming tofu dish into a dining room rock star. My own vegan friends often work coconut milk into recipes to boost the creamy factor that dairy addicts crave. This homemade coconut milk cheddar recipe for instance – which is dairy, soy, and nut-free — makes for awesome quesadillas, grilled cheese, mac-n-cheese…you get the picture.
Full Disclosure: I prefer coconut more when it’s on the dish down-low. While I am intimidated by anything brazenly smothered with grated fresh or toasted coconut, I will go to battle for some coconut curry chicken wings — (photo of below & great recipe featured on Big Apple Curry).
Check out a few of our favorites displays of this tropical super fruit, and let us know where we can find your best coconutty picks.
Rich & Raw: Key lime pie from Peacefood
Xe May Sandwich Shop: Coconut Lamb Curry Sandwich
About the Author
Tasha Williams Tasha Williams, a former risk analyst for Deutsche Bank and strategic marketing analyst for GlaxoSmithKline, now lends her skills to diverse consulting projects including political and advocacy campaigns and economic development initiatives. Off The Beaten Plate allows Ms. Williams to combine two of her passions: writing and enjoying NYC cuisine. Follow along with Tasha @Riseupwoman.
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Coconuts are part of the daily diet of many people. Coconuts are different from any other fruits because they contain a large quantity of “water” and when immature they are known as tender-nuts or jelly-nuts and may be harvested for drinking. When mature they still contain some water and can be used as seednuts or processed to give oil from the kernel, charcoal from the hard shell and coir from the fibrous husk. ”
All the best to you
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