Cookery Class >>> Glossaries
Coconut
The fruit of the coconut palm, the coconut has a very hard woody shell with a thick, hairy covering. Inside the shell there is a firm white pulp and the hollow centre contains a sweet milky-white liquid which is drinkable. The pulp is rich in fat.

Use: Coconut is mostly used in desiccated (shredded) form in baking, confectionery and ices. In Indian, Indonesian, African and South American cooking, the pulp is used fresh or dried in chicken, beef or shellfish stews.

10 things to do with Coconut
-Braaied pineapple with coconut cream -Pork calypso with cashew and coconut rice
-Nutty pears with rich caramel sauce -Banana and coconut sambal
-Pha-naeng neua (Beef curried in sweet peanut sauce) -Almond and oats squares
-Gaeng kiaw wahn neua (Green beef curry) -Ikan briani
-Date balls -Whole chicken with a curry flavour
All listings under 'C' in A-Z OF INGREDIENTS
- Cardamom
- Celery
- Chives
- Cloves
- Cod
- Chilli
- Caraway seed
- Celery seeds
- Chilli powder
- Chickpeas
- Coriander seeds
- Cumin seeds
- Curry powder
- Cherry
- Celeriac
- Cantaloupe
- Calvados
- Cellophane noodles
- Creme patissiere
- Cape gooseberries
- Cinnamon
- Capers
- Cashew
- Chervil
- Chutney
- Ciabatta
- Clarified butter
- Coconut milk and cream
- Coriander
- Cornflour
- Couscous
- Créme anglaise
- Créme fraîche
- Croûtons
- Cumberland sauce
- Custard
- Caviar
- Cayenne pepper
- Coconut

 
Search from over 14 000 recipes, developed, tried and tested by some of SA's top food writers.
 
 
 

Want more news?
Subscribe to our weekly foodie newsletter today.
 

copyright Media 24 Ltd. All rights reserved.
terms and conditions | contact FOOD24™ | Advertise on Food24™ | Site Map