Coconuts
Varieties
Coconuts are grown in tropical regions where they grow wild, but they are also cultivated in Thailand, India, Indonesia, and Mexico. The coconut comes from the coconut palm (Cocos nucifera), which is grown primarily in Malaysia as well as Hawaii, the Pacific Islands, and parts of India and South America.
Preparation, Uses, & Tips
To use fresh coconut, it must first be removed from its hard exterior shell. Begin by piercing the “eyes,” using an ice pick or other sharp implement. Pour out the coconut water into a container and then crack open the coconut with a hammer. The pulp can then be removed. Coconut can be used in both sweet and savory recipes. Dried, flaked coconut is often used to decorate desserts. Coconut milk is used in a variety of ways and is especially popular in Indian cuisine where it is used in curries, sauces, desserts, and other dishes.
Storing
Unopened, fresh coconuts will keep at room temperature for up to three months. Fresh coconut pulp can be kept refrigerated for up to a week; it also freezes well for up to nine months. Dried coconut should be kept in a tightly sealed container and stored in a cool, dry place.
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