Coconut

Coconuts grow on tall coconut palms (Cocos nucifera) in tropical and subtropical climates. Inside the hard exterior shell is a slightly sweet, watery liquid. The shell is lined with white oil-rich flesh that can be eaten raw, in chunks or grated. We substitute frozen grated coconut for fresh, because it is widely available in South and Southeast Asian groceries, as well as in some large supermarkets. Grated coconut can be used as an ingredient in cooked dishes, as is or dry roasted until golden, a process that brings out its flavor. When dry roasting grated coconut, if you start with the frozen version, it will give off liquid for a while before starting to get golden. Dried or dessicated grated coconut can be substituted; try to find the unsweetened version. Coconut milk is made by immersing grated coconut in warm water, then squeezing it; the warm water washes the oils out of the coconut, turning the water white and thickening it. The coconut meat is then squeezed dry and the milk poured off. This is the “first pressing,” the richest milk. “Second pressing” is extracted by repeating the process. We usually substitute canned (unsweetened) coconut milk. Usually some of the thicker milk solidifies at the top of the can. Set this aside as the equivalent of first-pressing coconut milk. If your canned coconut milk is of even consistency, don’t worry, and use it, as we do, as a substitute for either first or second pressing, whatever you need. Coconut milk will keep for only one to two days in the refrigerator. Coconut oil is the pure oil extracted from coconut flesh. It is loaded with flavor (and with saturated fats). It is widely used in the southern part of the Subcontinent for frying and gives incomparable taste. It is available in South Asian groceries. Store in the refrigerator once opened.