Coconut is a unique product in which a person can use almost everything: juice, pulp, hard fibers, and hard shells. Strictly speaking, what is sold under this name in stores is not a nut at all, but the middle part of the coconut palm fruit (drupes), the same as, for example, plum or cherry. Inside its hard shell (endocarp) there is pulp and (in unripe nuts) a clear liquid. The locals make original souvenirs and dishes from the coconut shell, and from the fibers surrounding it, after a long processing, a coconut coir, or coir, is a durable natural fiber. They make mattresses, weave ropes and ropes.
Both flesh and coconut juice are tasty, rich in useful substances products that are traditionally used in the regions where coconut trees grow to prepare various dishes. Coconut oil and milk are made from dried pulp (copra): oil is used not only in cooking, but also in cosmetology. Coconut milk obtained by soaking copra in hot water is added to various dishes or drunk like a regular drink - it is very satisfying. Another popular coconut processing product is coconut, which is widely used in the food industry.
100 grams of coconut contains 592 kcal, 13 g of protein, 12 g of carbohydrates and 65 g of fat. Three grades of this product are distinguished depending on the size of the particles, the most expensive of which is “fine” - fine chips. On some culinary sites, you can find tips on how to make coconut yourself. To do this, grate the coconut flesh on a fine grater and dry it - but not in the sun, otherwise it may turn yellow. It should be remembered that such coconut shavings are stored for a relatively short time, about one and a half to two months. The shelf life of industrial-made chips is six months.
Coconut flakes are used not only in sweet dishes. It brews meat before frying, rolls of snack balls of grated cheese with garlic or crab sticks or other ingredients. Coconut flakes give an original taste to various sauces: for their preparation, it is first fried until golden. Fat is not required to be added - it is contained in sufficient quantities in the chips themselves. The delicate taste of this product goes well with fish: fried in batter with the addition of coconut, it acquires a delicious crispy crust. To prepare batter, a glass of water is mixed with 2 tbsp. l lemon juice, flour is also added (2/3 cups), a pinch of soda and salt, 3 tbsp. l shavings. In this test, you can fry vegetables, for example, cauliflower.
As for sweet dishes, here coconut flakes are second to none: tender Raffaello, crispy cookies and sweet coconut cream - all this can be prepared not only by an experienced, but also a novice hostess. For cooking at home, the favorite Rafaello miniature cakes, you will need a pack of butter, a can of condensed milk, almonds, coconut flakes and vanilla sugar - it is added to taste. All ingredients except chips are mixed (pre-melt the oil). After that, the mixture is put in the refrigerator for 12 hours. Small balls are formed from the cooled mass, putting inside each of them an almond kernel. For their deboning, white coconut flakes are used. The calorie content of such a dessert is quite high - more than 600 kcal in 100 grams, but sometimes treating yourself to this delicious dish is not forbidden even to those who follow their figure. You can add chips to the mixture: in this case, it will need about 200 grams. Experienced chefs advise partially replacing the butter with melted white chocolate.
The secret to making coconut cookies is very simple: the chips are added to the dough, usually to shortcake or protein - in the latter case, the original coconut meringues are obtained. As for the cream, according to the rules, it is made from milk and fresh coconut pulp, but small chips are also suitable - they are added to a traditional custard or thicker butter cream. It retains coconut taste and aroma and is a worthy substitute for an exotic fruit - at least in the manufacture of pastries and sweet dishes.