Understanding the various types of coconut products can be a bit confusing. We have sorted it all out for you below:
Coconut water — naturally rich in potassium, is found inside young, green coconuts. It has a history as a medicinal drink. Recently, it has become the rage in the US. Unlike coconut milk, the water/juice is fat free and low in calories. It's also full of electrolytes, such as potassium, and low in sodium, leading it to become known as "nature's sports drink." Besides drinking it straight up, coconut water/juice may be used in a variety of recipes. Experts are now saying to drink it if you enjoy the taste but don't expect the "miracles" surrounding the marketing of these ready to drink products.
Coconut meat — The firm, sweet, nutty white flesh scraped from the center of the coconut. You can chop or grate it fresh, or buy it packaged in plastic bags or cans. (Peel the brown skin from the coconut meat before using.) Packaged coconut in most western markets is sold sweetened and not appropriate for savory recipes, but you can find unsweetened coconut in Asian markets.
Coconut milk — The liquid squeezed and strained from grated coconut meat simmered with water. Available canned, frozen or as a dried powder. It is the basis of most Thai curries.
Coconut cream — This liquid is quite thick, a ratio of about 4 parts coconut to 1 part water. Available canned or frozen, and used frequently in cooking and especially in thick sauces and desserts. Sometimes called thick coconut milk, it is the cream that rises to the top of a can of coconut milk and can be spooned off from it.
Cream of coconut — A sweetened version of coconut cream, often used for desserts and mixed drinks. Because of the added sugar, it is not interchangeable with coconut cream.
Copra — Coconut meat, usually refers to dried coconut meat.
Coconut oil — Pressed from copra and used in cooking, cosmetics, ice cream toppings, crackers and soap. Unlike most other non-animal fats, the oil is very high in saturated fat (12 out of 13 fat grams). Currently there is a great deal of debate on coconut oil. Many experts saying that although it is high it saturated fat -
Coconut palm vinegar — This mildly acidic vinegar is used in Filipino dishes and is made from the sap of the coconut palm. Use it in marinades, salads, soups and sauces.
Coconut leaves — These are used to wrap foods for cooking.
Coconut Pointers:
- Select coconuts feel heavy for their size, you should hear the liquid inside when shaken.
- To open a coconut, use the back of a cleaver to repeatedly tap a circle around the center of the nut, until the nut cracks a bit. Pour out the water into a bowl, insert the edge of the cleaver into the opening. Tap sharply again around the perimeter and the nut should break apart into two halves. Here is a great "how to" video on cracking a coconut.
- One coconut will yield approx. 3 - 4 cups grated meat.
- Coconut milk spoils quickly. Use within a few hours at room temperature, or refrigerate for no more than 2 days. Freeze for any longer period.
- Canned coconut milk will have a layer of coconut cream on top of a thinner liquid some recipes call for either the thick cream or the thinner liquid, in which case you want to scrape the cream from the top of the can. Shake the can up before using if you want a thicker liquid. (Chilling the can will make separating easier.)
