Coconut

A Trio of Recipes from Indonesia, Kenya, and India

Coconut is a popular and widely used ingredient in India, Indonesia, and Kenya, deeply embedded in the culinary traditions of these regions. Its widespread use is largely due to the coconut’s adaptability to tropical climates. The historical trade routes across the Indian Ocean facilitated the exchange of goods, including coconuts, and cultural practices among these regions. As a result, coconut became an essential part of the local cuisines, used in various forms such as coconut milk, oil, and grated coconut, and enriching dishes with its unique flavour. All three regions use grated coconut in a variety of dishes, from savoury curries to sweet desserts. Migrants and traders brought their culinary traditions with them, incorporating coconuts into local cuisines and adapting recipes to include native ingredients.