{ Posted on Jul 11 2015 by admin }
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Categories : Coconut

Coconut is found throughout the tropic and subtropical area, the coconut is known for its enormous adaptability as seen in many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the day to day diet of many people. It is different from any other fruits as they enclose a huge quantity of “water” and when immature they are known as tender-nuts and can be harvested for drinking. When mature they still contain some water and can be used as seed nuts or processed to give oil from the kernel, charcoal from the hard shell and coir from the fibrous husk. In short there is near to no wastage from this fruit and this very reason makes it an economically very advantageous for commercial purpose.

In this blog I would want to share some very juicy information, juicy because it is about the cuisine, coconut is often cast in starring roles and here I would like to bring in-front of you some of the exceptional ones. The reason behind writing this blog is a friend who I was discussing about the south Indian cooking in general and I could recall a very interesting conversation when I started to work on a value addition project for coconuts.

Due to the climate and foliage that we have in India the coconut is ubiquitous throughout the costal belt of India. I was in Kerala few months back, ask street vendors there about the ingredients of a particular dish, and chances are, he’ll reply one of the three – Thenga (coconut), erachi (meat) or mutta (egg). To be fair as you travel from the north to the south of India you will get to choose from a range of red, white, green, yellow curries, and you will be amazed to see coconut showing up in other surprising forms.

As I always tell, India being the second largest producer of coconuts has done near to nothing in the value addition of coconuts. I believe that we have a great scope in the near future if we can explore all potential sides of this commercial advantageous fruit. I will talk about the value addition part one by one in my upcoming blogs. For now I have put together some delicacies that are quiet famous items on the menu in various parts of the world, but are available in simpler forms. A little modification will enhance the value of the product and this can be definitely tried in India not just for home use but also for commercial production.

Stuffed Waffles: One of the famous items on the breakfast menus and almost every food market has a stall selling them in west. Options include chocolate, blueberry and our tropical hero. Thai waffles are chewy and coconut is added into the batter itself, in the form of chunks of tender flesh and its milk, too. The result is a stretchy coconut loaf that could be the breakfast.

Sandwich Pancake: Spotted during breakfast hours on the streets of Bangkok, the pancake is spongy, porous variety, with a crisp crust. Inside, is the all-too-familiar egg cream and salty or sweet desiccated coconut. Hiding between the two is a slathering of coconut sugar syrup.

Coconut Ice-cream: mature coconut ice-cream topped with roasted peanuts. It is an odd combination that is churned at home using double-barrel hand-churners.

Crispy Pancakes: The foundation is a thin, crisp pancake, folded and dented to hold light egg cream and desiccated coconut. The coconut is the game changer – it comes in a salty and sweet variation, dividing the pancakes into sweet and savory varieties.

Coconut Dumplings: The coconut dumplings. The mysterious batter is made from coconut milk and steamed into semi-liquid globules.

I am as hungry as you are writing about these mouthwatering dishes from Thailand and I believe this is potentially a very market. I will be talking about more value addition topics in my upcoming blogs.

As I always tell before the end of each blog, if you need any assistance in getting your business started, expand your existing business or if you are struggling with any aspect in your business then contact us.

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