10 Ways to Cook and Bake with Coconut

bon appétit magazine

Coconut

meat is rich in iron and a good source of potassium. It's high in saturated fat, but natural coconut oil enhances your immune system, improves digestion, helps the body absorb minerals, and improves your overall cholesterol ratio. The thin brown skin is edible and high in fiber. Coconut juice is just about the best source of electrolytes around--the balance is identical to what's in our bloodstream.

Crack open a whole coconut and the payoff is fresh, round flavor that walks the line between savory and sweet.

Learn how to crack a coconut.

Fresh coconut gives haunting, rich depth to Southeast Asian, Indian, and Jamaican curries and stews and adds texture and nutty sweetness to fruit salads, cakes, and cookies.

-Amy Albert

Three Ways to Use Coconut

Toast peeled strips of coconut in a dry skillet over low heat until browned and fragrant, about 10 minutes. Sprinkle coconut strips over oatmeal or granola, or toss them with nuts and dried fruit for an easy-to-eat and satisfying hiking or travel snack. (Learn another method for toasting coconut)

Sprinkle finely grated coconut--fresh or toasted--over a tropical fruit salad of fresh mango, papaya, orange, and banana.

Mix chilled coconut juice with a few splashes of ginger beer and a squeeze of lime for a tasty tropical drink.

More recipes:

Shrimp and Coconut Rolls
The best tool for grating is a rotary grater by Zyliss ($20; chefcentral.com) or by Microplane ($25; thekitchenstore.com).
Makes about 15
Recipe by Annabel Langbein
Photograph by Misha Gravenor

Ingredients:

  • 10 ounces peeled cooked shrimp, cut into 1/4- to 1/3-inch pieces

  • 2 1/2 cups thinly sliced iceberg lettuce (about 1/4 large head)

  • 1 1/4 cups finely grated peeled fresh coconut

  • 1/2 unpeeled English hothouse cucumber, seeded, cut into 1/4-inch cubes (1 cup)

  • 1 tablespoon plus 1/2 cup fresh lime juice

  • 6 teaspoons fish sauce (such as nam pla or nuoc nam),* divided

  • 4 1/2 teaspoons sugar, divided

  • 3 teaspoons minced seeded red or green serrano chiles, divided

  • 2 tablespoons finely chopped green onion

  • 2 teaspoons chopped fresh mint leaves

  • 15 8- to 9-inch-diameter rice paper rounds (spring roll wrappers)**

Preparation:

  • Combine shrimp, lettuce, coconut, cucumber, 1 tablespoon lime juice, 4 teaspoons fish sauce, 1/2 teaspoon sugar, 2 teaspoons chiles, green onion, and mint in large bowl.

  • Moisten kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill large bowl with warm water. Submerge 1 wrapper in water until beginning to soften, about 20 seconds. Place on damp towel. Place 1/4 cup shrimp mixture in 3-inch long strip down center of wrapper. Fold in sides of wrapper over filling, then roll up tightly, enclosing filling. Repeat with remaining wrappers and filling. DO AHEAD Can be made 8 hours ahead. Place on baking sheet lined with parchment paper, cover with damp paper towels, and refrigerate. Let rolls stand at room temperature 10 to 15 minutes before serving.

  • Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl. Serve rolls with dipping sauce.

  • * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

  • ** Thin Thai or Vietnamese wrappers (known as banh trang) made from rice flour; available at Asian markets.


Even MORE Coconut Recipes: