Delightful coconut

IT’S probably the biggest nut in the world, but beneath that rough. hairy exterior lies a piece of culinary heaven. From the nourishing water we get in its young stage, the jelly at a more mature stage to the solid coconut meat we use freshly grated or in all its creamy goodness in coconut milk, and of course coconut oil. There’s no argument, coconut naturally elevates the flavour of any dish.

It is used in cuisines all around the world, from south America, the Caribbean and in the southeast Asian countries, Africa and India.

We have our own distinctive way of using coconut milk in TT, it is a main ingredient in callaloo, pelau, oiled-down and an auxiliary ingredient in stews and curries. More importantly coconut is the foundation for local sweets like toolum, sugar cake, and also in pone, pastries, bakes, sweetbreads, fudge and barfi. Let’s not forget our local ice cream and drinks.

Nutritionally speaking it is high in minerals in the water stage and is a good source of fibre and healthy fats in the solid and oil stage.

A bag of freshly-grated coconut has permanent residence in my freezer. I always find myself grabbing some to make coconut milk, or to put into a quick sweetbread or cake.

Growing up my mother used to bake a special coconut sponge cake, light, aromatic, speckled with coconut, warm from the oven it was a simple pleasure. On that note of “long-ago” a woman called me to lament on the dreadful quality of commercial coconut bake, she wanted to know why the bakes are now airy and lacking in flavour, much unlike the heavier and flavourful bakes of days gone by. We all know commercial entities are governed by profits, and if you really want true quality and taste, made from scratch is always the best.

There are two types of dried coconuts on sale, some are round and are lighter brown in colour, and the other is the traditional dark brown coconut with a slight elongation at one end.

Go for the traditional coconut, the meat is more sturdy and stands up much better when cooked.

There is some pretty good quality frozen, grated coconut at the supermarkets if you can’t do it from scratch, but with that you can begin to create some of your own wonderful masterpieces, it’s one ingredient that never disappoints.

Toasted Coconut Cake

1 cup finely shredded fresh coconut

1 cup unsalted butter

1 cup granulated sugar

4 large eggs

2⅓ cups cake flour

2 tsp baking powder

½ tsp cinnamon

1 tbs grated orange zest

½ tsp orange extract or vanilla

1/4 cup fresh orange juice

Preheat oven to 325F

Line, grease and flour the base and sides of a 9-inch cake tin.

Spread coconut onto a baking tray and lightly toast for about 5 minutes, just until coconut is dry and just beginning to turn colour, do not brown coconut.

Crumble lightly with your fingers. Cream butter until light, add sugar one tablespoon at a time beating well until sugar is dissolved and mixture is fluffy.

Sift flour with baking powder

Add eggs one at a time beating well between additions.

Combine orange juice, orange zest and orange extract or vanilla.

Combine coconut with flour mixture.

Fold in flour alternately with juice in three additions, beginning and ending with flour.

Spoon batter into prepared tin, bake for about 50 minutes until a wooden pick inserted

through the centre comes out clean. Cool on a wire rack for 6 minutes.

Turn out of tin, remove lining paper and cool on cake rack.

Makes 1, 9-inch cake

Coconut Ice Cream

4 tbs instant custard powder

1 cup full cream milk

½ cup granulated sugar

4 cups fresh coconut milk, (from 2 dried coconuts)

1 tin condensed milk (395gm)

1 cup heavy cream

1 tsp vanilla

Combine custard powder, milk, sugar and coconut milk in a heavy sauce pan.

Heat gently and cook until cook until thick.

Cool then stir in cream and condensed milk and vanilla.

Pour mixture into an ice-cream maker and proceed according to manufacturer’s directions.

Coconut Bake

4½ cups all-purpose flour

2 tsp instant yeast

3/4 tsp salt

1 tbs brown sugar

1/4 cup butter

1 cup coconut milk

1/4 cup freshly grated coconut

Place flour, yeast, salt and brown sugar into a work bowl.

Add butter and rub it into the flour until the mixture resembles fine crumbs.

Add grated coconut and mix.

Pour in enough coconut milk to make a firm dough. If more liquid is needed add a little water.

Turn dough out onto a floured surface and knead lightly until smooth. Divide dough into 2 pieces and roll each piece into an 8-inch circle, prick with a fork and place onto baking trays.

Let rest for 20 minutes and bake in a preheated 400F oven for 15 to 20 minutes.

Wendy’s Cooking classes

Curries of India made easy

May 18, 9-12

Call 357-0927 to register