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Husked Coconuts
Inventory, 20 ct : 9.20
This item was last sold on : 11/25/23
Description/Taste
The brown Husked coconut is rusty brown and covered with hairy brown fibers. The thick fibrous husk of the coconut encases an inner shell and holds liquid called coconut water. There are many varieties of coconut, which are rarely differentiated once they reach the US market. There are however, three different maturation points that tend to be available: the young coconut, the white coconut and the most mature of the three, the brown Husked coconut. Offering a distinct flavor all of its own, it has a nutty almost candy-like sweetness. Look for coconuts that are heavy for their size with enough juice that you can hear an audible sloshing sound. The eyes, or indentations, should be uniformly brown and firm. The husk should be dry and without mold. Even with these signs, it is often best to buy more than one coconut as it is difficult to determine a good coconut.
Seasons/Availability
Husked coconuts are available year-round.
Nutritional Value
Fresh coconut meat provides iron, potassium, protein and 346 calories per 3.5 ounce serving. The coconut contains saturated fat, quite unusual for fruits and vegetables.
Applications
For ease in opening, puncture the eyes of the coconut with a screwdriver and drain the juice. Then heat the coconut under hot running water or place in a 375 degree oven for 20 minutes. Fault lines will appear on the warmed coconut. Hold the hot coconut in a cloth and place over a large bowl. Hit the fault lines with a hammer or mallet. Save the liquid, remove the meat, and peel off brown outer pieces with a small knife. To prepare thick coconut milk, wrap grated coconut in cheesecloth and place over a bowl. Pour one-half cup warm water over and squeeze liquid into the bowl. This can be done multiple times resulting in different thickness for the milk/cream. Use the milk and meat in fruit salads, puddings, cakes, cookies, custards, pies and other baked goods. Tint grated coconut with food coloring to make a colorful sweet topping. To store, whole coconuts will keep at room temperature for two weeks. For longer storage, refrigerate. Grated coconut will keep two weeks refrigerated in a glass jar. Place a whole hot chile in with the coconut to keep it from going bad. The outer shell, or husk, of the coconut can be use used as a starter for charcoal when grilling.
Ethnic/Cultural Info
In India, coconut meat is said to be especially beneficial for pregnant women and new mothers. In Sanskrit, this palm tree is called "kalpa vriksha", meaning the "tree which provides all the necessities of life". In Brazil, the word "coco" refers to the fruit of all the varieties of the coconut palm. In Bahia, the coconut is considered one of the region's holy trinity of ingredients, joining malagueta pepper and palm oil.
Geography/History
Researchers say the first mention of the coconut was in 545 A.D. An Egyptian monk called this fruit "the great nut of India" when he visited western India and Ceylon. Marco Polo was one of the first European travelers to describe the coconut in his journals. Today coconuts flourish in tropical regions particularly along seashores. Regarded as the world's largest nut, botanists disagree just where the coconut actually began its existence. While many believe it had its beginning in the East Indies and Melanesia, some say it originated in tropical America. Considered to be the most useful tree in the world, the coconut is the fruit of Cocos nucifera. Honduras, the Dominican Republic and Puerto Rico are today's major growers. Malaysia, India, the Philippines, Mexico, Indonesia, Sri Lanka and Papue New Guinea also produce and export coconuts.
Recipe Ideas
Recipes that include Husked Coconuts. One
is easiest, three is harder.| Su-Mei Yu Thai Living |
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Coconut Milk & Cream |
