If you visit Hawaii, or indeed any Polynesian island, you are sure to notice that coconut finds its way into many dishes. If you're planning a luau party or simply love the delicious flavors of Hawaii, start cooking with fresh coconut.
Nearly every part of the coconut fruit has some culinary use. The coconut water, found in the central cavity of the coconut, is a highly nutritious and refreshing drink. When grated coconut meat is processed with water or milk, the result is coconut milk or coconut cream.
This can be further processed into coconut oil. Coconut can be found in a wide variety of dishes originating from Polynesia. In Tahiti, one of the most popular dishes is Poisson Cru, a mixture of raw fish marinated in lime juice and coconut milk. Another popular meat dish using coconut is Papaya Chicken, a mixture of coconut milk, papaya, and chicken.
Mahi, a flaky white fish, is one of the most popular seafood dishes in Hawaii, and it is used in numerous recipes using coconut milk. For dessert, try Faraoa coco (coconut bread) or Poe, a taro root pudding flavored with banana, vanilla, or papaya and topped with coconut milk.
The thick outer shell makes coconuts somewhat tricky to open. If your Polynesian recipe calls for grated coconut, one coconut produces between three and four cups of grated flesh, which can be stored in the refrigerator for a few days before use.
If it's coconut milk you're after, mix a cups of loosely packed, grated coconut with a cup and a half of water from the coconut, found in the central cavity. Then heat it and strain it to produce coconut milk for your recipe. The finished coconut milk can be used in a variety of both sweet and savory dishes at your next tiki party.
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