Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

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Fruit of the tropical palm tree. Coconut meat is essential to many Vietnamese desserts; it’s often dried and sprinkled on top (see coconut, dried). Coconut water, the liquid in fresh coconut, is sweet and clear and often used as natural sweetener in tapioca desserts (che) as well as in braising meats, seafood, and poultry. When coconut water is unavailable, a sweet, carbonated coconut soda (Coco Rico) or even 7Up or Sprite can be substituted. See also coconut milk.