Coconut

Coconut (Cocos nucifera) probably reached Central and South America centuries ago from the Pacific. They are used in the hot southern areas of Mexico such as Chiapas and Yucatan, and in central states like Veracruz, much as they are in Caribbean cooking. Coconut milk is prepared by steeping grated coconut meat in hot water and squeezing the liquid from the pulp. To grate it yourself, bake a coconut 15 minutes in a 400°F oven and whack it with a hammer to loosen the tough outer covering; peel off the brown covering and grate one medium-sized chunk at a time in a blender, food processor, or on a hand grater. Frozen grated coconut, sold in many Latin American and Filipino markets, is a great convenience; be sure it is unsweetened. Coconut milk can also be made by steeping flaked dried coconut (sold in supermarkets; use the unsweetened variety) in hot water. Canned coconut cream will do in a pinch, though it tends to be full of gloppy additives. Look for brands without propylene glycol, etc.