Coconut; Fresh Coconut; Coconut Strips; Grated Coconut; Frozen Coconut; Toasted Grated Coconut; Coconut Milk

Coconuts grow on a tall palm tree (Cocos nucifera) that is salt tolerant, so it thrives in delta areas and along coastlines. The fruit has a hard husk and is lined with sweet white crisp flesh that has a high oil content. In Burma the word for “coconut” is ohn thi. Coconut is used mainly for sweet dishes in Burma, although coconut milk is also an essential ingredient in several noodle dishes, including Coconut Sauce Noodles and Egg Noodles with Pork in Coconut Sauce.

Coconut flesh can be grated or finely sliced into strips and used fresh, toasted, or fried as a sweet topping. When buying a coconut, hold it in your hand. It should feel heavy and should have coconut water inside. To crack it, apply a heavy screwdriver point to the “eye” of the coconut, a flattened spot on the husk, then tap the other end firmly with a hammer. The coconut should crack open. Catch the coconut water in a bowl. It is a delicious, slightly sweet clear liquid.