Thursday 23 August 2012

In praise of the Coconut

When I think of coconut trees and coconuts, I imagine palm trees swishing in the breeze and white sandy beaches below with aquamarine water not far away.  Coconuts have been a staple food  of  the Hawaiian's for eons.  They have massaged with it, drank its juice, cooked with it, fermented it for drinks, used its flesh for edible products and generally revered it for it's wonderful nourishing qualities.  Like bananas, I think you could just about live off it for quite some time if you were stranded on a desert Island!

I remember going to the Whitsundays a few years back and on one of our strolls, found a few coconuts which we brought back and opened. Mind you it did take me about half an hour to open just one, but they were so delicious and great for exercising the teeth and gums!  Sitting on the beach watching the sun go down and enjoying that fresh taste was a magic moment.  When I think of that spot I remember the delightful coconuts we ate.

Here's a recipe which has coconut and banana, it may just take you off to the tropical islands for a bit.


1 cup coconut milk
2 eggs or replacer
1 cup flour
1/2 cup grated coconut
1 tablespoon sugar
2 teaspns baking owder
1/2 tspn salt
1 banana, sliced and quartered
1/2 teaspn almond or vanilla extract

In a medium bowl beat together coconut milk, eggs and extract.  In a separate bowl, mix flour, grated coconut, sugar, b powder and salt.  Combine the wet and dry mixing them.  Cut bananas into small quarters and fold into batter. Heat coconut oil in pan, drop into pan and flip when bubbles appear.
Goes well with Coconut Sauce. (below)
1 can coconut milk
1/2 cup sugar
1/4 cup cornflour
1/2 teaspn imitation coconut extract (optional)
Mix together coconut milk, sugar and cornflour in a saucepan.  Bring to a boil, reduce heat, simmer for 5 minutes, stirring constantly.  Mixture will thicken.  Add extract, Serve lukewarm over pancakes.
It will keep in fridge for a week.
Recipe from Coconut Lovers Cookbook, B. Fife.