Article: Fresh coconut brings unique flavor to desserts and entrees.

Byline: Kathie Smith

May 29--Coconut is becoming a trendy ingredient for 2007. Its popularity is being driven by everything from Thai cuisine to salad dressings and coconut milk.

The classic coconut cream pie and the classic fresh coconut cake are back. And it's showing up in southern baking.

But, fresh coconut is a challenge for any cook.

First you have to pierce the ends of the coconut to remove the milk, straining it to keep the pulpy specks and debris out of the liquid. Then you have to crack the coconut. A hammer works best. And last week, I used a hammer on a Brooks Tropicals coconut that had a wedge traced around the ...

Related newspaper, magazine, and journal articles:

 
 
Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!