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Coconut is the toast of the season
Nature’s
very own summer drink is making big waves round the world — not just as a
refreshing beverage, but for its oil, milk and flour
We have
a state named after it — Kerala translates to the land of coconuts in
Malayalam. Though it’s an essential ingredient in South Indian and Konkan
cuisine, most parts of India wakes up to it not until summers. That’s when
we stop at the coconut seller’s stalls for a sip of its refreshing water.
The western world, however, has begun to take keen interest in this fruit
from God’s own country; it is the toast of the current superfoods trend.
Coconut-derived waters, coconut milk-based beverages, yoghurts and ice
cream, flours and dairy replacement products are a hit big abroad.
Health benefits
“Contrary to popular belief, coconut is
extremely healthy for you,” says nutritionist Naini Setalvad. “As a natural
source of good fat, coconut helps prevent cholesterol, blood pressure and
even heart disease,” she says.
Of its other benefits, she says, “It works wonders for your thyroid because
of its high iodine content. It’s rich in protein and a great remedy for
tired, aching muscles and any kind of weakness. It helps prevent gas, and
even works to prevent constipation and stomach ulcers.”
Coconut milk: Helps sore throat.
Coconut water: Great for skin, kidney and bladder problems.
Coconut oil: Good for the scalp and hair; and is even known to tone
the skin and prevent early wrinkles.
Oil is well
Two years ago, Australia had one brand of coconut
oil, now there’s about eight, according to a recent report published in
their local media. That’s a proof of its rising popularity abroad. Flavour
your meals with virgin coconut oil
While the first thing that comes to our mind when thinking of food and
coconut oil is banana chips, its patrons in other countries prefer to add a
drop or two to smoothies for its nutty flavour. However, coconut oil used for
food should be virgin and not the expeller or refined version. Vir gin ,
unprocessed coconut oil is a good addition to salads. You could also
drizzle some over sweet potatoes and grilled carrots.
West willing to pay a ‘fat’ price Coconut oil (used for nutritional
and beauty reasons) sells for up to $32.95 per litre online.
Quote of the matter
According to International media, demand for coconut oil has steadily
grown since Miranda Kerr was misquoted by a magazine in late 2011 saying
she took four tablespoons — rather than teaspoons — of the oil daily.
Gluten-free flour and non-dairy
milk
Coconut flour is a byproduct of coconut milk, which
is also a popular alternative to diary products.
Cooking with coconut milk
Coconut milk brings a rich, creamy and nutty flavour to a dish. You can use
it in meat as well as vegetable dishes and even desserts. Pomfret prepared
in coconut milk along with other spices in a shallow pan makes for a
delicious treat. Add a cup of coconut milk when slowcooking chicken or
mutton or when sautéing veggies. Chefs suggest you add a little lime juice
or vinegar to balance the rich flavour of coconut milk. For a delicious
breakfast treat, add ¼ cup to a bowl of hot oatmeal. Pour some honey and a
pinch of cinnamon powder and you are good to go. You can also toss cooked
pasta with canned crushed tomatoes, garlic, baby spinach and some coconut
milk to make a sauce.
Baking with coconut flour
Coconut flour cannot be adopted in the same way as regular flour in a
recipe. As coconut flour is very absorbent, very little of it is needed.
In baking, you need to substitute around ¼ cup coconut flour for 1
cup regular flour.
As coconut flour is dense and can also be dry, baked goods tend to be
dense and dry. In that case, you need to use plenty of eggs. For every one
cup of coconut flour you use, you need around six beaten eggs in addition
to around one cup liquid such as coconut milk. You can also add cooked,
pureed or mashed fruit or vegetables to your baked goods to increase
moisture.
If you are frying or sautéing meats or vegetables in coconut flour, you can
use the same amount as you’d use wheat flour.
As coconut flour is clumpy, for a fine-textured result, it must be
thoroughly beaten with the other ingredients in your recipe.
DIY COCONUT MILK AND COCONUT FLOUR
Soak one cup grated coconut in four cups of water for two to four hours.
Process this mixture in a food processor until smooth. Strain the mixture
through a cheesecloth. Squeeze to get as much liquid as you can. This
liquid is your coconut
milk. Transfer it in a container and refrigerate. Now spread the pulp left
in the cheese cloth on a baking tray and bake in an oven at 200°C to dry
the pulp. Allow it to cool, then grind it until you have a fine powder.
This is your coconut flour.
PS: If the pulp starts to turn brown in the oven, turn the
temperature down.
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