Coconut

Cocos nuciera

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Coconut

Especially useful in Indonesian and West Indian dishes, coconut is available fresh and whole or in slices, or dried and flaked. The milk is extracted and the flesh may be pounded to a cream, or processed and desiccated/shredded. It can add a delectable flavour to food, but is high in saturated fats.
  • High in fibre, magnesium, phosphorus, iron and copper.