Native to Malaysia, Polynesia and southern Asia, coconuts are the fruit of the coconut palm. The word coconut is believed to come from the Spanish and Portuguese word coco, which means “monkey face” or “grinning face” because of the three round, indented markings or “eyes” found at the base of the coconut. There is a wide variety of lore and legend surrounding the coconut. Called the “Tree of Life” in northern India, coconuts are kept by priests to dispense to women as a fertility drug. In Bali, by contrast, women are forbidden to touch coconut palms for fear of draining the fertility from the tree. On some South Pacific Islands, coconuts were used as currency up until the early 20th century.
Today coconuts are prolific in South America, India, the Pacific Islands, Hawaii and Florida. Although most Americans think of coconut as the sweetened, shredded form we use in desserts, it also provides milk, sugar and oil. It is a popular ingredient in Thai foods such as curries and soups, and with seafood and vegetable dishes. Its husk can also be burned as a fuel. Coconut oil is used in cooking, for making soaps, candles, skin lotion, and cosmetics.
The coconut palm is a tree ranging in height from 60-100 feet. The fruit takes up to a year to mature, but the trees bloom up to thirteen times a year, so fruit is constantly forming. Peak months for fresh coconuts are October through December. When buying fresh coconuts choose ones that are heavy for their size and without any cracks or damp, moist or moldy eyes. The coconuts should sound full and have a sloshing sound when shaken.
Cracking open a coconut can be achieved a number of different ways. One way is to pierce each eye with a sharp object such as a screwdriver and drain off the liquid, saving it if desired. Then with a hammer, pound all around the middle until the coconut cracks open. Another suggested way to crack open a coconut is to do so with a cleaver. Holding it with one hand such that the “midriff” rests in the middle of your palm, with the tip on one end and the eyes on the other. Whack the coconut with the back of the cleaver a few times all around the center until it cracks open into two equal parts.
While the liquid inside the coconut is not coconut milk, as some would believe, it is known as coconut water and can be enjoyed as a fresh drink or used in recipes. The coconut water is said to be a great thirst quencher and good at reducing heat in the body. Once opened, the white fleshy meat can be removed from the brown husk and grated for recipes. To make coconut milk, chop the coconut meat as finely as possible or process in a blender or food processor. Put the coconut in a bowl and add two cups of boiling water. Allow the coconut to steep about ten minutes and place in cheesecloth and squeeze out the liquid. The liquid or “milk” should be very creamy.
If you do not have access to fresh coconut, you can find dried, desiccated, grated, flaked or toasted coconut in packages or cans in the baking aisle of your supermarket. Fresh coconuts can be stored at room temperature for up to four months. Grated fresh coconut can be stored in a sealed container or plastic bag for up to four days in the refrigerator or six months in the freezer. Packaged coconut can be stored for up to six months at room temperature. Once opened, canned and packaged coconut should be refrigerated and used quickly, within five to seven days for canned and within three to four weeks for dried.
Coconut can be used in every stage of the cooking process from drinks to desserts. With so many different recipes available, it shouldn’t be difficult to create a wonderful and delicious culinary endeavor.
This article appears in March 2024.