Coconuts

The coconut is a large seed that is harvested from the coconut palm tree grown in Malaysia and many other tropical regions around the world. This large nut has a hard, brown fibrous shell that surrounds a creamy white flesh with a sweet, liquid milk in the centre. The coconut flesh (or meat) may be shredded and used in pies, cakes, puddings, sweets and savoury dishes such as curries, whilst the juice makes a sweet, refreshing drink.

Coconuts may also be processed and sold in a variety of other forms, including the following:

Coconut Cream

As its name suggests, coconut cream has a thick creamy texture that may be used to add a delicious flavour to sweet and savoury dishes, especially Thai, Indian and Caribbean recipes. It is also delicious when used as a topping on fresh fruit or desserts. Made from fresh coconut, it is heat treated and sold in cartons - make sure that you shake the carton well before opening.

Coconut Milk

Coconut milk is a creamy white liquid made by pressing the kernels of fresh coconuts, producing a liquid with a subtle, mellow coconut flavour. Sold in cans or vacuum packed cartons, this liquid can be used in a variety of sweet and savoury dishes, particularly Indian, Asian and Caribbean recipes, such as fish and chicken curries.

The high fat content of coconut milk causes it to separate in the can or carton, so it is important to beat it well or process it in a blender before using. It is also important to stir constantly when heating it to prevent it from curdling.

Desiccated Coconut

Desiccated coconut is made from the white flesh of the coconut from which most of the oil has been extracted for other purposes. The pulp is then dried and sieved to produce a finely shredded product that has less flavour than freshly grated flesh, but is still delicious when sprinkled over puddings, cakes, curries and fruit salads.

Creamed Coconut

Widely used in Thai, Indian and Caribbean cooking, creamed coconut is a solid white block made from pure coconut. When grated, it may be used in place of desiccated coconut, or it may be reconstituted with boiling water to make coconut milk (50g creamed coconut to 100ml of water) or coconut cream (75g to 100ml of water).

Used as it is, it adds a distinctive coconut flavour and rich, creamy texture to dishes and is often used to temper the heat of curries. Chopped into pieces, it can be used to thicken sauces, casseroles and soups.