Who would have thought that those hard and hairy nuts on a palm tree could be so delicious and so versatile? Whilst they don’t grow naturally in Europe, there is always a plentiful supply of imports from the warmer countries to remind us of beautiful beaches, swinging palms, and still, calm waters. Take me there, please!
If you don’t feel like fighting with a coconut shell, there are plenty of variations of coconut that have been readily prepared for you. But I still like the challenge, and even more, I love the cocktails and mocktails you can drink straight out of a shell from a lovely, smiling bartender…
Why does fresh coconut taste different from any packaged version?
Fresh coconut is not very sweet, nor pungent – in fact, some people say that it is quite bland. It’s merely that processed coconut has an element of sugar added somewhere during the manufacturing process. It’s convenient if you want to add say, desiccated coconut to a recipe for baking cakes or crunchy bars – but not in mainstream cooking, such as Thai soups or curries. If you taste coconut milk for instance, straight from the tin, you think it would be sweet and creamy – but of course, it’s not. Creamed coconut is slightly sweeter, but it’s nuttier and has a slight aftertaste.
Ever tried coconut water? Again, people assume that the liquid inside a coconut will be white, thick and creamy, not like water. But it looks like slightly cloudy water and doesn’t really taste of much at all. Mind you, if you add a drop of white rum and drink it straight from the shell (through a straw of course), whilst lazing on a Caribbean beach, it takes on a whole new persona. Add some pineapple or other fruit and it tastes really yum. For the sweet tooth, don’t reach for the sugar, just add a small drop of vanilla.
Most packaged variations of coconut taste nothing like the real thing, but that’s probably wise as manufacturers would have a very small target audience.
Is coconut good for you?
Yes, but like most things, moderation is the key. Coconut is a great alternative to dairy milk for vegans and vegetarians and is often used in those wanting to achieve some level of weight loss. However, too much can have a reverse effect as it is packed with carbohydrate and fats, so it’s wise to be extremely active if you want to go the route of including coconut in your diet.
There appear to be scientific results stating that it lowers cholesterol, benefits the heart and increases insulin sensitivity, potentially beneficial to diabetics. One beneficial factor for everyone is its antioxidant content, enough to battle off infections, colds and other illnesses. All in all, it could easily be part of your weekly diet (in moderation) with a leaning towards a multitude of benefits.
Some ideas for using coconut milk
If you like Indian or Thai/Malaysian dishes, it is inevitable that you would have had coconut milk at some time. Tom Kha is one of my favourite Thai soups. If you are in a restaurant eating a spicy Far Eastern dish, accompany it with a ‘coconut lassi’ to take away a little heat from your palate.
But think about using it on other occasions:
- Replace dairy milk with coconut milk on cereals
- Use in smoothies, with exotic fruits
- Try cooking oats for breakfast in coconut milk
- Add to sauces, particularly curries
I found that if I ever have a tummy that is unsettled, making some Tom Kha (without too much chilli, that can have a negative effect!) really helps to calm it down. Apparently (but I wouldn’t know as I don’t drink alcohol), coconut milk or water is fantastic for a hangover, but don’t let this be the first time you try it as a drink!
Finally, just to bust the myth – coconut is not a nut, it is not really a fruit, it comes under the category of a ‘drupe’. So, bet you didn’t know that!
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