Cocos nucifera
Cocos nucifera (common name: coconut palm) is a palm assessed to have originated in Southeast Asia and the Melanesian islands in the Pacific Ocean but now widely grows in almost all tropical countries.[1] The palm is the only surviving member in the Cocos genus and the only palm that bears coconut fruit.[1]
Contents
Food
Drupes, called coconuts, form in clusters of about a dozen, with palms typically growing five or six clusters each. While on the tree, coconuts are protected by a thin green skin, then a fibrous husk 2 to 6 inches thick, under which is a hard brown shell. Ivory-white pulp adheres to the shell's interior wall with a cavity filled with coconut water. As the coconuts mature, the coconut water transforms and thickens the pulp. Both the pulp and coconut water are edible.[1]
Selecting
When selecting a coconut, choose an uncracked coconut and shake to confirm it still contains its coconut water. Verify that the "eyes" are free of mold.[1]
Preparing
Open a coconut by piercing the soft "eyes" of the shell with a pointed instrument and draining the coconut water. Break the outside of the shell in half by hitting the coconut with a hammer below the eyes. Remove the white pulp. The pulp will be easier to remove in younger coconuts and more challenging in more mature ones.[1]
Storing
Store an unopened coconut at room temperature for two to four months. Once the shell has been opened, it can be refrigerated for a week or frozen for up to nine months. Cover fresh coconut pulp with water when storing to prevent it from drying out. Dried coconut should be stored in a cool, dry place and protected from air and insects.[1]
Nutrition
The fruit is high in potassium, fiber, and lauric acid. The fruit also contains copper, iron, magnesium, folic acid, zinc, and phosphorus.[1]
Products
Coconut cream
Coconut cream is a liquid used to flavor foods that is made by simmering and straining four parts coconut pulp with one part water or milk.
If coconut cream needs to be replaced in a recipe, substituted 1 cup (250 ml) coconut cream with:
- 1 cup (250 ml) coconut milk (ideally the thicker part of the milk that usually rises to the top)[2]
- 1 cup (250 ml) whipping cream with 1/2 teaspoon (2 ml) coconut extract[2]
Coconut milk
Coconut milk is a liquid used to flavor foods that is made by simmering and straining one part coconut pulp with one part water.
If coconut milk needs to be replaced in a recipe, substituted 1 cup (250 ml) fresh coconut milk with:
- 1 cup (250 ml) coconut cream (makes the dish richer).[2]
- 1/4 cup (60 ml) powdered coconut cream and 3/4 to 1 cup (250 ml) boiling water or milk.[2]
- 1 cup (250 ml) boiling water or milk over 1 cup (250 ml) of grated coconut. Let the mixture stand for 30 minutes then pour into a cheesecloth and squeeze into a bowl. Discard the grated coconut.[2]
- 1 cup (250 ml) milk or half-and-half cream with 1/2 teaspoon (2 ml) coconut extract.[2]
Coconut water
Coconut water is the clear liquid found in the center of young coconuts. Unlike most of the fruit, this liquid does not contain any dietary fat from the coconut flesh. Coconut water is high in potassium and other nutrients and is often consumed as a drink.
In tropical regions, coconut water is often sold from street vendors as a beverage where it is served in an opened coconut.
References