Sinpari's Coconut Hut

Welcome to the Coconut Hut, built to celebrate the diverse use of the coconut.
We would like this to be an interactive site, both providing information and
getting information from the visitor. If you have anything to add, you will find
a link to a contact form at the bottom of the page.

"He who plants a coconut tree plants food and drink, vessels and clothing, a habitation for himself, and a heritage for his children."
-- old South Sea proverb

The English name coconut, first mentioned in English print in 1555, comes from Spanish and Portugese word coco, which means "monkey face." Spanish and Portugese explorers found a resemblance to a monkey's face in the three round indented markings or "eyes" found at the base of the coconut. On the Nicobar Islands of the Indian Ocean, whole coconuts were used as currency for the purchace of goods until the early part of the twentieth century.

Coconuts are the fruit of the coconut palm, botanically known as cocos nucifera, with nucifera meaning "nut-bearing." The fruit-bearing palms are native to Malaysia, Polynesia and southern Asia, and are now also prolific in South America, India, the Pacific Islands, Hawaii and Florida. The light, fibrous husk allowed it to easily drift on the oceans to other areas to propagate. In Sanskrit, the coconut palm is known as kalpa vriksha, meaning "tree which gives all that is necessary for living," since nearly all parts of the tree can be used in some manner or another. The coconut itself has many food uses, including milk, meat, sugar and oil as well as functioning as its own dish and cup. The husk was also burned for fuel by natives, but today a seed fibre called coir is taken from the husk and used to make brushes, mats, fishnets, and rope. A very potent fermented toddy or drink is also made from the coconut palm's sap. Coconut oil, a saturated fat made from dried coconut meat, is used for commercial frying and in candies and margarines, as well as in non-edible products such as soaps and cosmetics.

Although it takes up to a year for coconuts to mature, the trees bloom up to thirteen times a year, so fruit is constantly forming yielding a continuous harvest year-round. An average harvest from one tree runs about 60 coconuts, with some trees yielding three times that amount. The coconut's name is a bit of a misnomer, since it is botanically classified as a drupe and not a nut. It is the largest seed known.

For a fascinating, beautiful and functional use of the trees that produce coconuts, visit our furniture department!

Lore

The lore of the coconut is wide and varied, with it always portrayed as an item of great value. In northern India, it is the fruit of the "Tree of Life," where coconuts are kept by priests to dispense as a fertility symbol to women who wish to conceive. On the other hand, in Bali, women are forbidden to touch coconut palms for fear of draining the fertility of the tree into the woman. In New Guinea, it is believed that the palm sprouted from the head of the first man to die. On some South Pacific Islands, discs were carved from the hard shell to be used as currency.

Peak months for fresh coconuts are October through December, but due to its prolific nature, it can be found year-round in many markets. Most markets will display fresh coconuts already removed from the outer husk, stripped down to the hard dark-brown shell with the three distinctive circular indentations at the base end. If you do not have access to fresh coconut, you can find dried, desiccated, grated, flaked or toasted coconut in packages or cans usually in the area where cake-baking supplies are sold. Shredded coconut has less than 3 percent moisture content and about 68 percent oil. It is also sold frozen, in the freezer cases as well as in both sweetened and unsweetened forms. If you are lucky enough to have a coconut palm, you can also enjoy green coconuts. Young green coconuts at about six months of age have a gelatinous center, with a texture similar to a melon, which can be scooped out with a spoon. It has a fresh, fruity almost nutty flavor, not overly sweet.

If you've ever opened a fresh coconut, you will have seen the thin, opaque almost clear coconut juice or water which has a slight almond flavor. Contrary to popular belief, this is not the coconut milk. However, the water is consumed as a drink fresh from the coconut by many, and it can also be used in recipes. Coconut milk is actually a combination of equal parts of shredded coconut and water, simmered and then strained through cheesecloth, squeezing out as much of the essence of the pulp as possible. You can find canned coconut milk and cream in most markets along with canned fruit juices or try your hand at making your own. Do not confuse sweetened "cream of coconut" (used for desserts and mixed drinks) with unsweetened coconut milk or cream.

Choose coconuts that feel heavy for their size, having no cracks and avoid those whose circular indented eyes are damp, moist or moldy. Shake the coconut. It should slosh with liquid and sound full. You'll find instructions on how to crack open the coconut here. Once opened, the meat is separated from the hard shell and the dark skin is pared off if desired.

Fresh unopened coconuts can be stored at room temperature for up to four months, depending on its original freshness when purchased. Grated fresh coconut should be put in a tightly sealed container or plastic bag and stored in the refrigerator for up to four days or frozen for up to six months. Unopened canned coconut can be stored at room temperature for up to eighteen months. Packaged coconut in plastic bags can be stored up to six months at room temperature. Once opened, canned and packaged coconut should be refrigerated and used quickly, within five to seven days for canned and within three to four weeks for dried. The high oil content makes coconut quickly turn rancid if not stored under the proper conditions. One medium-sized fresh coconut will yield 3 to 4 cups grated or flaked coconut and 1 cup of liquid. Do not pack tightly when measuring grated or flaked coconut. If shredded coconut becomes dry, soak it in milk for 30 minutes, then drain off the milk and pat dry with paper towels. You can use the drained milk in recipes or blended drinks within 5 days.

There are a variety of coconut and meat dishes from countries surrounded by or bordered by the sea. But this particular chicken and coconut recipe from Kenya, with its overtones of mixed cultural influences, is special to me for its simplicity and because chicken is traditionally served in Africa on special occasions and to celebrate the presence of guests.

Chicken is not commonplace in Africa as it is in industrialized countries. The birds are caught fresh from the backyard, plucked and prepared on the same day, lending a distinctive flavors to the dish.

Garlic salt to taste
125 mL (4 fl oz) vegetable oil
1 whole chicken, jointed into 6 - 8 pieces
3 medium onions,chopped
2 cloves garlic, chopped
4 large tomatoes, blanched, seeded, and diced
Salt and pepper to taste
500 mL (¾ pt) coconut milk
1 bunch fresh coriander (cilantro)

Rub the garlic salt and about 60 ml (4 tablespoons) oil all over the chicken pieces. Arrange on a charcoal grill and lightly brown or, alternatively, cook in the oven.

In a separate cooking pot, fry the onions and garlic in the remaining oil until they start to brown, then add the tomatoes and cook on a low heat for 5 - 10 minutes. Now combine the onion and tomato sauce with the chicken and coconut. Stir well, lower the heat and simmer slowly for 30 - 40 minutes until the coconut sauce reduces and the chicken becomes tender.

Pour the stew into a serving dish and top with fresh coriander (cilantro). Serve hot with boiled rice and vegetable of your choice.

6 fish cutlets (any sort. Snapper is great).
1 tbls coriander seeds.
15g ghee.
2 tbls tamarind sauce.
2 cloves crushed garlic.
one chopped onion.
half teaspoon dried red chillies.
1 teaspoon grated ginger.
2 cups coconut cream.
2 teaspoons cumin seeds.
2 tbls coconut.

In a bowl of boiling water place the chillies for about ten minutes and then drain them well.

The Sauce:

Over medium heat stir the coconut until lightly brown then place on a side dish. In the pan add the seeds (corriander and cumin) and cook until they also are brown then place on a side dish. Now we blend in the coconut, chillies, ginger, seeds, garlic and the sauce until all pasty (in a blender). Once this is done we now heat the ghee and the onion until the onion turns soft. We then stir in the coconut mixture ( the pasty blended mixture) over medium heat for about one minute then bring to the boil whilst adding the coconut cream. Take the cutlets and place in the mixture on simmer turning them over only once during the 12 minute cooking cycle. Serve on a bed of rice.

Chicken and Coconut Milk from Hawaii

Serves 6.

2 lbs boneless chicken leg meat
2 cups coconut milk
2 cups cooked spinach or 2 cups canned spinach
salt to taste

Cut chicken into 2 inch pieces. Place chicken in a pot. Cover. Simmer over low heat for 10-15 minutes. Add coconut milk and cook for 30 minutes or until tender. Add the cooked and drained spinach. Add salt to taste. Simmer for 5 minutes.

Coconut Coffee Recipe

Serving Size : 8

2 cups half and half
1 can (15 oz) cream of coconut
4 cups hot brewed coffee
Sweetened whipped cream

Bring half-and-half and cream of coconut to a boil in a saucpan over medium heat, stirring constantly. Stir in coffee, Serve with sweetened whipped cream.

Peanut butter coconut chewy treats recipe

This is a quick and easy recipe for some yummy treats that children young and old will love. And they are also No Bake so that makes them even better.

1 1/2 c crushed frosted flakes or granola
1/2 c shredded coconut (you can increase flakes or granola if coconut is not wanted)
1/2 c crunchy or creamy peanut butter
2 tbls white syrup or honey
1 tsp Vanilla or almond

Take 1/2 cup of crushed flakes or granola and put aside for later. Next take the remainder of the ingredients and mix together. Now form the mixture into small balls Once small balls are formed roll the balls into the remaining crushed flakes or granola. Next place them on a cookie sheet covered with wax paper so they don't stick to the pan and place in the refrigerator to firm. Once they have firmed you may wrap individually with foil or place on decorative dishes or you may freeze them for use at another time.

Carrots With Coconut

1/4 c Coconut; flaked
2 lb Carrots, cut crosswise into 1/4" slices (about 5 cups)
2 tb Margarine or butter
1 ts Salt
1/2 ts Ground nutmeg

Sprinkle coconut evenly in ungreased jelly roll pan, 15 1/2 X 10 1/2" X 1". Toast in 350F oven until golden brown, 10 to 15 minutes, stirring occasionally ( watch carefully). Just Veggie Recipes: http://www.melborponsti.com/veggie/index.shtml This recipe will make about three dozen.

Chicken Salad with Coconut

Yield: 6 Servings

3 Fresh pineapples; halved lengthwise
1/2 c Whipped or sour cream
1/2 c Mayonnaise
3 c Cubed cooked chicken
1/2 c Slivered almonds
Salt and pepper to taste
1/3 c Grated fresh coconut

Scoop fruit out of each pineapple half, leaving about a 1/2" shell. Mince fruit and set aside. Blend cream and mayonnaise. Add chicken, almonds, salt, pepper and minced pineapple. Toss gently. Place shells on serving plate and fill with chicken mixture. Sprinkle with coconut and serve.

Rhubarb Coconut Cookies

Yield: 3 Dozen

1/2 c Shortening
1 1/3 c Packed brown sugar
1 Egg
2 c Flour
1/2 ts Baking soda
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
1/2 ts Salt
1/4 c Milk
1 c Finely diced rhubarb
1 c Chopped pecans or walnuts
1 c Raisins
1/2 c Coconut

Preheat oven to 375F. Grease cookie sheets. Cream shortening and brown sugar. Beat in egg. Mix dry ingreients; add to creamed mixture alternately with milk. Stir in rhubarb, nuts, raisins and coconut. Drop by tablespoons onto cookie sheets; bake 12 to 15 minutes or until golden. Cool on racks.

Coconut Buttons

Yield: 78 Servings

1 c Softened butter
1/2 c Sugar
2 tb Milk
1 ts Coconut extract
3/4 ts Baking powder
1/2 ts Salt
2 2/3 c Flour
1 1/2 c Flaked coconut; chopped
4 oz Semisweet chocolate
1 tb Shortening

Beat butter, sugar, milk, coconut, baking powder and salt until fluffy. Stir in flour and coconut until dough is a bit crumbly. Squeeze together. Divide into 4 pieces, form into a 10X1" log. Wrap in plastic; chill until firm. Preheat oven to 325¡. Cut each log into 1/2" slices. Place, 1" apart, on ungreased cookie sheets. Make 4 holes in each to make a button. Bake 20-25 minutes until lightly browned. Remove to rack to cool. Melt chocolate and shortening. Dip bottom of each cookie so it comes slightly up the side of each. Scrape from bottom leaving a very thin layer. Place, chocolate side down, on waxed paper until set.

Creole Porcupines

Yield: 4 Dozen

3 tb Butter; melted
1 c Packed brown sugar
2 Eggs; well beaten
1 1/2 c Chopped pecans
1 c Chopped dates
3 c Shredded coconut

Preheat oven to 300F. Grease baking sheet. Stir butter into sugar. Beat in eggs; stir in pecans, dates and 1 cup coconut. Roll into small balls and coat with coconut. Bake just until cookies begin to brown lightly, about 25 minutes.

Chocolate Coconut Cherry Creme Fudge

Yield: 81 Servings

1 1/4 c Sweetened condensed milk
2 tb Butter
2/3 c Vanilla chips
2 c Chocolate chips
1/2 c Dried pitted tart cherries; .. chopped
1/2 c Coconut

Line a 9" square pan with foil, leaving an overhang. Heat milk and butter until butter is melted. Measure out 2/3 cup and mix with vanilla chips until melted. Stir in cherries. Add chocolate chips to pan, stir until melted. Using half the vanilla mixture, drop by spoonfuls into pan, leaving spaces between. Sprinkle with half the coconut. Spread chocolate evenly on top, then spoon on remaining vanilla mixture. Sprinkle with remaining coconut. Chill until firm enough to cut, at least 8 hours. Lift fudge out using foil; cut into 1" squares.

Coconut Chess Pie

Yield: 1 Pie

3 lg Eggs; beaten
1 1/2 c Sugar
1 tb Vinegar or lemon juice
1/2 c Butter; melted
1 ts Vanilla
1/3 c Coconut
1 ds Salt
1 Unbaked 8 or 9" pie shell

Mix all ingredients well. Pour into shell and bake at 350F to 375F. until well set, about 45 minutes. Makes 1 8 or 9" pie.

Chewy Coconut Cookies

Yield: 36 Cookies

2 c Flour
2/3 c Sugar
3/4 ts Baking soda
1/4 ts Salt
1/3 c Dark corn syrup
3 tb Vegetable oil
1 ts Vanilla
1 ts Coconut extract
2 Egg whites
1/3 c Flaked coconut
Vegetable cooking spray
2 tb Coconut; toasted

Preheat oven to 350F. Combine flour, sugar, soda and salt in a large bowl and blend well. Combine syrup, oil, vanilla, coconut extract, and egg whites; blend well. Stir into dry ingredients just until combined. Add 1/3 cup coconut. Drop by level tablespoons onto sprayed baking sheets. Sprinkle with toasted coconut. Bake 8 minutes; let cool on pan 1 minute before removing to wire racks to cool completely.

Coconut Apple Cake

Yield: 12 Servings

3 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
3 Eggs
2 c Sugar
1 1/4 c Oil
1 ts Vanilla
1/4 c Orange juice
2 c Peeled chopped apples
1 c Chopped walnuts
1 c Flaked coconut

Preheat oven to 325¡. Grease a 13x9x2" baking dish. Combine flour, baking soda, salt and cinnamon; set aside. Beat eggs and sugar; stir in oil, vanilla and orange juice. Mix in flour mixture slowly. Fold in apples, nuts and coconut. Transfer to baking dish; bake 1 hour, or until cake tests done. Makes 12 to 15 servings.

Coconut Pecan Chicken

Yield: 30 Servings
3/4 c Cocktail peanuts
2 c Coconut
1/4 c Flour
2 Eggs
1 lb Boneless skinless chicken .. breasts cut in one inch pieces Oil for cooking
----DIPPING SAUCE----
3 tb Honey
3 tb Orange marmalade
1 tb Soy sauce
1/2 ts Prepared mustard

Process nuts until finely chopped. Combine with coconut. Put flour in another dish. Beat the eggs in a third. Dredge chicken in flour, then egg, then nut mixture. Cook, 6 pieces at a time, in 1/2" hot oil at 350¡ 4-6 minutes until golden brown, turning once. Drain. Combine sauce ingredients and serve with chicken.

Coconut Pasta

Yield: 1 Servings

1 c Durum semolina
1/4 c To 1/3 coconut milk

Turkey Salad in Curried Mayonnaise

Yield: 6 Servings

3 c Shredded cooked turkey
3 c Mixed cooked veggies
4 Tomatoes
1 bn Watercress
1 tb Butter
1 Shallot; chopped
1 1/2 ts Curry powder
1 ts Flour
1/2 c Turkey stock
2 ts Coconut
2 ts Chutney
3 ts Lemon juice
Salt and pepper to taste
1 1/2 c Mayonnaise
1/8 ts Paprika
2 Lemons; quartered

Cool turkey and cooked vegetables. Quarter tomatoes; remove seeds, strain and reserve any juice that comes from tomatoes. Wash watercress and dry thoroughly. Melt butter in frying pan. Add shallot and saute until translucent. Add curry powder and saute 1-2 minutes more. Sprinkle in flour and saute 3-5 minutes. Add stock, blending well. Bring to a boil, stirring constantly. Stir in coconut, chutney, and 2 teaspoons lemon juice; simmer 10-15 minutes. Strain and cool. Season with salt and pepper. Season cooked vegetables with salt and pepper; sprinkle with remaining lemon juice. Place in salad bowl. Arrange turkey in center of bowl. Thin mayonnaise with a small amount of reserved tomato juice. Spoon carefully over turkey, sprinkle with paprika. Arrange tomatoes and watercress sprigs alternatley around edge of bowl. Garnish with lemon quarters and serve.

Thai coconut green bean fish recipe

Serves 4

1 tbsp. sunflower oil
1 bunch green onions, diced
1 clove elephant garlic, crushed
1 tsp. ground ginger
5 oz. green beans, halved
13 oz. haddock or Canadian whitefish, cubed
2 cups fresh tiger prawns, black veins removed
1 1/2 cups thick coconut milk
1 lime, quartered and thinly sliced
1 tbsp. cornstarch
1/2 bunch cilantro, coarsely chopped
1 tsp. salt
1 tsp. black pepper

Heat sunflower oil in a frying pan. Add green onions, elephant garlic, ginger, and green beans. Stir-fry for 4 minutes until beans are softening. Add haddock, tiger prawns, coconut milk, lime pieces, half the cilantro, salt, and black pepper. Bring to a boil and cook for 10 minutes until haddock and prawns are tender. Haddock should be completely white and flake easily. Prawns should turn completely pink. Mix cornstarch with a little cold water until it forms a thin paste. Stir in haddock mixture, stirring continuously and mixing well. Remove from heat. Add remaining cilantro. Serve hot with steamed or boiled rice and a light salad.

Mutton Korma in Coconut

1/2 kg. Boneless mutton
1/2 tbsp. Jeera
1 cup Finely chopped onions
1/2 cup Poppy seed paste
1/2 cup Coconut paste
1 tbsp. Ginger paste
1 tbsp. Garlic paste
1 tbsp. Coriander powder
1/2 tsp. Turmeric powder
1/2 tsp. Red chili powder
2 Bay leaves
6-8 Cloves
6-8 Green elaichi
A few Cinnamon sticks
A little Nutmeg powder
4 tbsp. Oil
Salt to taste

Dry roast the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste. In a saucepan heat some oil and bay leaves and chopped onions. Once the onion browns add the Ginger Paste and Garlic Paste. Add in the boneless mutton and mix it thoroughly. Mix the ground masala paste with the meat. Add some turmeric powder, red chili powder. Pour some water with it add in some salt allow to boil. Once the mutton is tender add in the poppy seeds paste along with the coconut paste along and roasted coriander powder. Allow it to boil further for another 10 mins. Serve hot-garnished with coconut paste.

Thai Chicken And Coconut Milk Soup
(tom Ka Gai Or Kai Tom)

12 oz coconut milk
1/4 lb Chicken breast -- cut into small chunks
1 Lime; juice and grated peel
1 4" piece of lemon grass -- cut into very thin -- (1/16") slices on the -- diagonal
3 sl Galanga (more if desired) --OR substitute fresh ginger
Hot chile peppers to taste -- cut into thin circles
Cilantro for garnish

* Note: preferably Thai birds, with serranos an acceptable substitute, (though I've used sweet Fresno chiles in a variation I'll describe below).

Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish. Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can't find grouper, it'd be good with any tender, delicate white fish ~- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I've had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the world; the flesh is very white, very tender, and quite delicately flavored. I've seen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I'd guess that Gulf Coast netters should be able to find it readily.) Notes: ====== 1. Galanga is similar to ginger, an edible rhizome available in most Asian groceries. If not available fresh, you can usually find it frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you... Other parts of the country may vary.) 2. Chile peppers add a lot to the dish; I've had it so hot that I could barely eat it, and I've had it completely smooth, sweet and mild. I like it in the middle. 3. Lemon grass adds a lot to the flavor and aroma, but as near as I can tell it isn't edible unless you puree it. I just eat around the slices of lemon grass and ginger.

We hope that You've enjoyed your visit to SinPari's Coconut Hut. Please visit us again.
Please use the navigation bar at the top of the page to explore the rest.