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A long time ago, I was interviewed for a Bar magazine, and one of the questions was, "What would you do if one day all the pineapples disappeared?" My answer was, "Well, I still have the coconuts." At that time, I was making a lot of pineapple drinks and designing the Pineapple Bar Tools line “BULU” with Cocktail Kingdom. I collected everything with a pineapple shape and tried anything with pineapple in it... except for pizza! (As an Italian, I would never try that, even with a gun to my head.) Despite the pineapple craze, coconut has always been my first choice.
Below, you can read all about Coconuts
“One of these nuts is a meal for a man, both meat and drink.”
Marco Polo
The coconut refers to the seed or fruit of the coconut palm (Cocos nucifera), which is a monotypic genus of the Arecaceae family. Although the term "walnut" is sometimes mistakenly applied to the coconut, it is botanically a drupe*. The name "Cocos" was given by Spanish explorers who thought the three indentations on the hairy shell resembled a monkey's face; "nucifera" means "bearing nuts." The old-fashioned spelling "cocoanut" is sometimes still seen.
The coconut palm is revered in various cultures, known as 'Kalpavriksha' in India (the wish-fulfilling tree), "Pokok seribu guna" in Malaysia (the tree of a thousand uses), the "Tree of life" in the Philippines, and the "Tree of abundance" in Indonesia. These names highlight its significance and utility in tropical regions, where every part of the tree is used, from food and drink to household items, oil, and cosmetics.
Native to the eastern tropics, Cocos Nucifera is now cultivated in many regions, including Asia (India, Sri Lanka, Indonesia), Central and South America (Mexico, Brazil), and Africa (Mozambique, Tanzania, Ghana). In India, it is grown in states like Orissa, Bengal, Gujarat, Maharashtra, Karnataka, Kerala, Tamil Nadu, and Andhra Pradesh. The coconut tree thrives in tropical climates within 25° North and South of the equator, favoring sandy beaches, fresh groundwater, a humid atmosphere, and temperatures between 27°C and 30°C.
Uses of Coconut
Edible Parts
The coconut provides various food products: coconut water, milk, sugar, oil, and pulp. Coconut water, found in immature nuts, is a refreshing drink, sterile until the coconut is opened. Mature coconut water decreases in volume and becomes salty. In ancient Tamil culture, a drink called “Munir” was made with green coconut water, sugarcane juice, and fresh Neera** (coconut sap). Coconut water is also used to make "Nata de Coco," a gelatinous dessert popular in Japan and the Philippines.
The pulp of immature coconuts is custard-like and is eaten or processed into coconut milk and cream. Coconut milk, containing about 17% fat, is used in various culinary applications. In Panama, coconut is cooked with rice to make "arroz con coco" and used in coffee as a cream. Coconut oil, extracted from dried or fresh pulp, has culinary, medicinal, dermocosmetic, and nutraceutical applications.
Other Uses
Coconut has numerous non-food applications. Coconut oil can control insect attacks, and coconut water is used in biotechnological cultivation. In Sri Lanka, monks' discarded robes are transformed into wicks dipped in coconut lye to repel parasites. Coco peat, a traditional fertilizer, is used in gardens and golf courses. Coconut fibers are used to make ropes, brooms, nets, bags, and rugs. Coconut pith is converted into manure, and the fiber left over from coconut milk production is used as livestock feed.
Cultural and Historical Significance
Coconuts have been used as currency and in heraldry. In the early 1900s, whole coconuts were currency in the Nicobar Islands, and carved coconut shell pieces served as currency in the South Pacific. In Kauai, Hawaii, the Kauai Alternative Resource Management Agency (KARMA) issues coconut currency. Coconuts also appear on the banknotes of the Maldives and its national emblem. The coconut palm is featured on the national flag of Fiji, highlighting its cultural importance.
*drupe | droop | noun Botany
a fleshy fruit with thin skin and a central stone containing the seed, e.g., a plum, cherry, almond, or olive.
ORIGIN
mid 18th century: from Latin drupa 'overripé olive', from Greek druppa ‘olive’.
**Neera, also called palm nectar, is a sap extracted from the inflorescence of various species of toddy palms and used as a drink. Neera extraction is generally performed before sunrise. It is sweet, translucent in colour.
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The Saoco Cocktail:
A Taste of Cuban Tradition, life in the Cuban Countryside
Living a simple country life in Cuba is anything but easy. Farmers, known as campesinos, work hard in the countryside, far from the busy cities and towns. Their lives are challenging, and they often rely on age-old farming methods. Despite the hardships, one drink has remained a favorite among these farmers: the Saoco cocktail.
Origins of the Saoco
The Saoco cocktail became popular during tough economic times in Cuba. It was made with cheap and easy-to-find ingredients. Farmers would mix rum with coconut water, lime, and a bit of sugar or honey. This drink was refreshing and gave them a break from their hard work. Today, Saoco is still enjoyed for its light and refreshing taste.
What "Saoco" Means
In Cuba, "having saoco" means being cool or having a good rhythm. Salsa musicians in New York also use "saoco" to describe the swing in their music. The Saoco cocktail shares this vibe, bringing a sense of fun and enjoyment.
Simple and Delicious
The Saoco is a traditional Cuban cocktail believed to come from the eastern part of the island. It is made with coconut water, white rum, and a splash of lime juice. The drink is light, slightly sweet, and very refreshing. It's often served in a coconut shell, adding to its tropical feel.
Saoco
To make a Saoco, you need:
- Fresh coconut water
- Good quality white rum
- Freshly squeezed lime juice
Follow these steps:
Open a Young Coconut: Crack open a fresh young coconut and keep the water inside.
Add Rum and Lime Juice: Pour in the rum and freshly squeezed lime juice.
Serve the drink in the coconut shell.
For the best taste, keep the limes and coconut cool and fresh before making the drink. Enjoy your Saoco on a sunny day to experience its full refreshing flavor.
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As someone who loves cocktails and their stories, the Saoco cocktail is a great example of Cuban creativity and resilience. This simple yet delightful drink is a wonderful way to enjoy a piece of Cuban culture.
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How to Open a Mature Coconut
1.Drain the Coconut Water: Poke holes through the 'eyes' of the coconut and pour the water into a glass. Ensure the liquid is fresh by checking for a sweet smell and clear, slightly translucent appearance.
2. Break the Coconut: Wrap the coconut in a towel and hit it with a hammer or meat tenderizer. You can also use the back of a kitchen knife or a heavy muddler to strike it along the 'equator' if there is a pre-carved line.
3. Remove the Coconut Meat: Once the coconut is broken, use a butter knife or straight edge spatula to wedge between the meat and the shell. Carefully rock it back and forth until the meat separates. The meat should pop out with a thin brown skin.
How to Make Homemade Coconut Milk
1.Prepare the Coconut: If using fresh coconut, cut the meat into small pieces. For shredded coconut flakes, add them directly to a high-speed blender.
2. Blend: Add warm water (or coconut water) to the blender and blend on high for 1-3 minutes until smooth. Using a high-speed blender helps extract more flavor.
3. Strain: Pour the coconut milk into a strainer, nut milk bag, cheesecloth, or kitchen towel and squeeze out all the creamy milk.
4. Adjust Consistency: You'll get rich, creamy coconut milk. If you prefer a thinner consistency, add more water.
This homemade coconut milk is rich and creamy with an intense, fresh coconut flavor that's much more pronounced than store-bought versions.
Homemade Coconut Cream
Refrigerate your coconut milk, after a few hours in the fridge, the coconut cream will separate from the milk.
This homemade coconut cream is rich, creamy, and will melts in your mouth.
When all the liquid is squeezed out lay on a tray the coconut meat and let it dry, for faster result put in the oven for 4 hrs at 75F
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Here a few cocktails recipes with coconut
The Coconga Coconut Mix was originally a powdered mixture, available exclusively by mail order in the late 1940s. This cocktail recipe appeared in the Ronrico recipe booklet from 1946. Here is my remixed version of the mixture and the Coconga Cocktail since I couldn't find any informations regarding the original mix.
DDP’s Coconga Coconut Remix
Ingredients:
- 1 cup coconut sugar
- 1 cup coconut water
- 1 ½ cups shredded coconut
Instructions:
1. In a medium saucepan, bring the coconut water to a simmer over medium heat.
2. Add the coconut sugar and shredded coconut to the simmering water.
3. Allow the mixture to gently simmer for 3-5 minutes, stirring occasionally.
4. Once the sugar has dissolved and the coconut has simmered for at least 2 minutes, remove the pan from the heat and let it cool.
5. Strain the liquid mixture through a mesh strainer into a container, keep the sweetened coconut
6. Dehydrate the sweetened shredded coconut and used for garnishes [ check below how to dehydrate coconut
1] Preheat the oven to 100°C (200°F).
2] Line a baking sheet with parchment paper.
3] Spread the coconut in an even layer on the lined baking sheet.
4] Bake for 20–25 minutes, stirring occasionally, until the coconut is completely dry.
5] If the coconut is still moist, bake for an additional 5 minutes.
6] Remove from the oven and let it cool completely.
7] Store the dried coconut in an airtight container in the fridge.
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Flor de Coco
Ingredients:
1 oz Falernum
1 oz Coconut milk
0.5 oz Fresh Lime Juice
2 oz Flor de Caña 12yo Rum
Dash of Angostura Bitters
Instructions:
Add all the ingredient in to a tin expect the Bitters
Add ice crushed ice
Use a electric Mexer
Mix at high speed for a few seconds
Strain into a chilled cocktail coupette
Add the Bitters
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Acapulco Days
Tropi-cious twist on the classic Negroni!
32 oz El Tequileño Tequila Balnco
32 oz Martini & Rossi Vermouth Ambrato Riserva
32 oz Luxardo Bitter Bianco
20 oz Coconut Oil
15oz Coconut Water for dilution after the freeze process
Method:
Heat the coconut oil until it turns into a liquid state, let it cool a bit. In large container, combine with the rest of the ingredients Give it a good mix and then allow the mixture to sit for a few hours in the freezer. For faster result, prepare an ice bath and put the container inside. Filter through a fine strainer Pre-diluted, add coconut water When ready to serve, pour a few ounces into old fashioned glass, serve it over a big ice cube. I suggest to serve with coconut water ice cube
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Coconut Flan.
A Journey Through History and Flavor
Flan, that creamy, caramel-topped dessert loved worldwide, has a history stretching back to the Roman Empire. Yes, those ancient Romans, who mastered the art of cooking with eggs, laid the groundwork for what we now enjoy as flan. Initially known as "flado," it started as a savory dish flavored with fish or meat. But it was a sweeter version, sweetened with honey, that captured the Roman palate.
As time passed, flan evolved. In Spain, ingenious cooks added caramelized sugar, transforming it into the dessert we recognize today. The Moors, with their love for citrus and almonds, contributed their flavors, enriching flan further. When Europeans voyaged to the Americas, flan crossed oceans to become a cherished dessert across continents. In Mexico and beyond, it became a staple of everyday tables, beloved for its simplicity and rich taste.
DDP’s Flan de Coco
[Serves: 6 people]
DAN'S RUM CARAMEL SAUCE
Ingredients for the sauce
1 cup granulated sugar
⅓ cup coconut water
¼ cup butter
½ cup heavy cream
1 oz gold rum or coconut rum [I use Alamea Coconut Rum]
1 teaspoon vanilla
¼ teaspoons salt
Instructions:
Combine sugar and water in a heavy saucepan.
Heat over medium heat, stirring until sugar is dissolved.
Bring to a boil, stirring occasionally if needed to ensure even cooking, Let cook until sugar turns a golden brown caramel color.
Remove from heat immediately, and carefully stir in butter.
After butter is mixed in, add cream, stirring until completely incorporated. Caramel may thicken and appear clumpy where the cool cream hits it, just stir until smooth again.
Stir in rum, vanilla, and salt.
Let cool to a safe temperature, then transfer to a storage container. Caramel may be stored in the refrigerator for up to 2 weeks.
Ingredients for the Flan:
- 3 eggs
- 13.5 oz coconut milk
- 400 g condensed milk
- 75 g grated coconut
Instructions:
Prepare the Flan Mixture:
- Lightly beat the eggs in a large bowl.
- Add the coconut milk and mix well.
- Add the sweetened condensed milk and mix until well combined.
- Stir in the grated coconut.
Assemble the Flan:
- Pour the caramel into a cake mold.
- Pour the flan mixture over the caramel in the cake mold.
Create a Bain-Marie:
- Place the mold in a deep roasting pan or large dish.
- Fill the pan with boiling water to create a bain-marie (water bath).
Bake the Flan:
- Preheat your oven to 180°C (350°F).
- Cook the flan for 45 minutes. To check for doneness, insert the blade of a knife; it should come out clean.
Cool the Flan:
- Let the flan cool to room temperature.
- Refrigerate for at least 4 hours.
Serve:
- Slightly heat the bottom of the mold on the stove to melt the caramel.
- Run a spatula around the sides of the flan.
- Carefully turn the flan out onto a serving plate.
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If you like to put some lime in coconut... the Enjoy this playlist
Sources:
Tropical Fruit Book - D.Tate -2001. [ddp collection]
Miami Spice Book - S.Raichlen - 1993. [ddp collection]
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