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Article: Fresh coconut brings unique flavor to desserts and entrees.
- Article from:
- The Blade (Toledo, OH)
- Article date:
- May 29, 2007
CopyrightCOPYRIGHT 2007 The Blade. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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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 ...