Coconut culinary creations!

Kenneth M. Olsen, PhD, a plant evolutionary biologist at Washington University in St. Louis, who did extensive research on coconuts, discovered that there are two clearly differentiated populations of coconuts.

The research revealed a very strong possibility that the coconut was brought under cultivation in two separate locations, from the Pacific. Coconuts were likely to have been first cultivated on islands in Southeast Asia, meaning the Philippines, Malaysia, Indonesia, and perhaps the continent as well.

In the Indian Ocean, the likely centre of cultivation was the southern periphery of India, including Sri Lanka, the Maldives and the Laccadive Islands.

Today, coconuts are cultivated around the globe and have become increasingly popular for their flavour, culinary uses, and many potential health benefits. Coconut is the fruit of the coconut palm, which is commonly used for its water, milk, oil, and tasty meat. The raw white meat inside a coconut is referred to as the kernel. It has a firm texture, is delicious and has a sweet flavour.

Cooking with coconut is just so versatile, while being flavoursome. This fruit is able to produce oil, meat, milk and cream – the cow of nature. The meals that you can produce can be sweet, spicy, savoury and even salty. This drupe or rather stone fruit is eaten by a third of the world’s population and is a very important staple ingredient and so darn delicious.

With such an array of coconut products now readily available in supermarkets and health food stores, you don’t have to live in tropical climates to enjoy the benefits.

Coconut oil – you can use instead of butter, use instead of oil for a stew, to make popcorn or even chocolate.

Coconut meat – The meat, which is the solid white fruit, can be eaten fresh, baked or dried and used in a variety of delicious sweet and savoury recipes such as braaing fish together with ginger, chilli, dhania and lemons.

Coconut milk & cream is so delicious in desserts and rich sauces, making for some lovely curry dishes, beverages and even soup.

A super cold and creamy dessert made wonderful with vanilla that matches so well with coconut. Coconut water is also fantastic with rice, or even fruit desserts.

Inspired by: https://source.wustl.edu/2011/06/deep-history-of-coconuts-decoded/