Coconut

Coconut is the fruit of a tropical palm plant. It has a hard shell, edible white flesh and clear liquid, sometimes referred to as “water,” which is often used as a beverage. Coconut flesh or “meat” is aromatic, chewy in texture and rich in taste. Unsweetened, dehydrated coconut meat—not to be confused with the moist, sweetened variety—can be steamed and used as a substitute for freshly grated. To find it, look for it labeled as coconut powder, desiccated, or finely shredded for baking.

• Desiccated coconut: Desiccated coconut has little to do with the size of the coconut, but rather with the amount of moisture left in the meat. Desiccated coconut basically means that the coconut meat has been dried and that it now contains much less moisture than the initial fruit.

• Shredded coconut: Made up of thin strands of coconut, shredded coconut looks a little like grated cheddar cheese. It’s usually available both sweetened and unsweetened.

USES :

Coconuts are primarily cultivated for their oil. The oil is extracted from the endosperm and is used in cooking. Low grade oils are used in the production of soaps. The endosperm can be consumed fresh or dry and is commonly grated for use in baking. Young coconuts, termed waternuts, are commonly sold in tropical resorts, where the liquid is drunk directly from the shell. Coconuts may also be used to produce coconut milk by squeezing the liquid from the grated endosperm. Coconut milk is popularly used in many dishes from Southeast Asia.