Compote of Cocoanut

Compote de Coco

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cocoanut
  • The Juice of a Lemon
  • ½ Teaspoonful of Salt
  • A Pound of Fine White Loaf Sugar
  • A Tablespoonful of Vanilla Extract


Divide the cocoanut into quarters. Peel off all the brown skin, and then soak the clean, white pieces in cold water, with a little lemon juice and a little salt. Cut them in thin slices first, and then in thick threadlike shreds, just as you would vegetables for Julienne Soup. This must be done, however, before soaking in the lemon juice and salt. Let them soak for an hour. Then drain the shreds in a clean sieve, and wash them in another water, to free them entirely from oil. Drain well. Boil one pound of the finest white sugar. Then remove it from the fire, and throw in the prepared Cocoa-nut, and set back on the fire. Let it come to a good boil, stirring lightly with a silver fork. Then lift them out with the fork, after they have boiled up once, and place the Cocoanut shreds on a sieve. Let the sugar boil up well again. Add the juice of a quarter of a lemon to the syrup, boil it very thin, and then throw in the Cocoanut shreds, mixing them very lightly in the syrup. Separate the shreds carefully with two silver forks, holding one fork in each hand; dish up in a raised pile in a dish; when cold, pour over the syrup, flavored with any Extract you wish, preferably Vanilla, and serve.