Coconut for Asian: A drop in the bucket

Asian without coconut? Ermmm…bite your tongue mate!

The expression is clearly American in origin but the fruit appears to be widely used among Asians. You can find in most of the recipe, from canapé all the way to dessert, coconut cream (or anything produced from coconut) is a staple in most of Asian dishes.

In Asia, coconut palm is one of the most useful of all trees in the tropics, providing not only food but raw materials for making all sorts of household supplies and furnishings. Coconut is eaten at different stages of development. When they are young and green, the clear juice inside is a good thirst quencher. It does believe by the Asian, the juice is good for reducing heat in the body especially if you have fever. Me, personally love this juice! When I was in Melbourne, it’s not easily found and it’s heartache! If you feel sluggish and overheated, try drinking this juice. Revive!

But…but…but… (I have to tell you this ha…so you don’t blame me) not all young coconuts have juice that is sweet and fragrant ok, in some varieties the juice can be rather bland and sour. Today, the famous one is coconut shake and coconut jelly

Photo credit: bestintheworld.

For the mature coconut, it pressed to make coconut cream for most of the gravy recipe like curries. Some people took the flesh of the mature coconut, shredded and roasted to use on certain dishes as garnishing or to add a rich flavour in to it.

And as we know most of palm kernel are used widely in cosmetic. Same goes to coconut where for the oil, other than use for cooking, it’s also used for making cosmetics, hair oils, soaps, lotions, shower foams and candles.

Alright! Back to the food, here I’m sharing the recipe which I think delicately exquisite.

Doozy!

Coconut Cream Pie

Ingredients:

3 egg yolks, lightly beaten

1 tablespoon butter

1-1/2 teaspoons vanilla extract

1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups whole milk

1/2 cup flaked coconut

1 pastry shell, baked

Meringue:

3 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon vanilla extract

6 tablespoons sugar

1/4 cup flaked coconut

Methods:

In a saucepan, combine the sugar, cornstarch, milk and salt. Stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for couple of minutes longer. Remove from the heat.

Take a small amount of hot filling and stir it into egg yolks. Bring to a gentle boil. Stir in the coconut, butter and vanilla. Pour into prepared shell.

In another bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.

Bake at 350° for 17-20 minutes or until golden brown. Cool for 1 hour. Refrigerate for at least 3 hours before serving.