Which parts of coconut are more suited in which dishes?

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Which parts of coconut are more suited in which dishes?

Which parts of coconut are more suited in which dishes?
Let’s have a look!!!! 

Young coconut
Sweet aromatic coconut water.  Soft flesh.  Both coconut water and flesh can be used in cooking.
Suitable for : coconut jelly, coconut cake, Thai desserts, soup/curry/salad dishes

Ripe coconut
At the stage of flesh becoming ripe. Creamy and aromatic texture.  Soft and yet crunchy.
Suitable for : stuffing for Thai desserts, shredded for desserts topping, a mixing ingredient in Thai desserts

Makapuno coconut
Ripe coconut.  Thick, pillowy flesh.  Cloudy white in color.  Sweet and creamy texture.
Suitable for : syrupy Thai desserts, such as kanom touy, coconut jelly, Kanom Piak Poon
 
Overripe coconut
Firm flesh.  Little coconut water.  Creamy and aromatic.
Suitable for : extracting into coconut milk to use in cooking, making desserts or use as toppings on desserts.



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