Leaving their shoes at the portals, the
Coconuts also provided the milk used extensively in their kosher cuisine. As a pareve substitute for dairy milk, it could be cooked with meat and employed in desserts served at meat meals without contravening the dietary injunction that prohibits mixing meat with dairy.
The community—now mostly dispersed to Britain, Canada, America, and largely to Israel—is one I have visited only in my armchair or in exhibits at local museums. One day I will get there. Meanwhile, in homage to their exotic cuisine, I devised this celestial pareve pudding.
It is a playful culinary pun on traditional
Soft, creamy custard on the tongue, it tastes sweetly spicy and fruity, and makes a lush, graceful finish to the lavish Rosh Hashanah dinner.
© 2000 Jayne Cohen. All rights reserved.