The Basics of Cooking Polynesian Dishes With Coconut
If you visit Hawaii, or indeed any Polynesian island, you are sure to notice that coconut finds its way into many dishes. In fact, coconut composes up to half of the typical diet in some areas of Polynesia. This fruit grows on the ubiquitous palm tree, which can be spotted on nearly every island in this area of the world. It is grown both for decoration and for its many delicious uses in both sweet and savory dishes. If you’re planning a luau party or simply love the delicious flavors of Hawaii, start cooking with fresh coconut.
Nearly every part of the coconut fruit has some culinary use. The white fleshy part, or meat, is used in a wide range of traditional Polynesian dishes. The coconut water, found in the central cavity of the coconut, is a highly nutritious and refreshing drink. When grated coconut meat is processed with water or milk, the result is coconut milk or coconut cream. This can be further processed into coconut oil. The oil of the coconut is frequently used for cooking (especially frying at high temperatures), making margarine, and even in beauty products.
Coconut can be found in a wide variety of dishes originating from Polynesia. For example, grated coconut can be added to soups or stews, or sprinkled on top of cakes and other desserts. Coconut cream can be used as a thickener, though its most well-known use is in the pi
