SLICE OF LIFE By Eileen Goltz

The coconut has been called the most useful plant in the world. The fruit, its milk and oil however, have gotten lots of bad publicity when it comes to how good they are for you. The truth is that there's a widespread misconception that anything with any kind of coconut product in it is bad for you. It was stated as an "absolute" that coconut raised blood cholesterol and cause heart disease. The only "proof" of this medical certainty was one forty year old study and that study used ONLY altered hydrogenated coconut oil, not the kind usually used in cooking or food products. In other words: not only do coconut products and coconut oil not cause heart problems using them is a moderate amount shouldn't pose any health issues.
The coconut produces a wide range of cooking ingredients, my favorite being the trio of coconut milk, coconut cream and cream of coconut. When you think of these ingredients you may automatically think of sweet tropical drink, but you can create a lot more than just beverages with these pareve liquids. Yes, I said pareve. I use the coconut cream instead of milk, evaporated milk, condensed milk, buttermilk, yogurt, etc in a lot of my recipes when I want to convert them from dairy to pareve or want to create a creamy taste with a meat recipe.
Before you get started cooking make sure you're using the right product. Cooking with the wrong ingredient can result in some interesting results. Not bad, just interesting and not what you might expect in terms of thickness or sweetness.
Coconut milk - The liquid squeezed and strained from grated coconut meat simmered with water. Available canned, frozen or as a dried powder. It can be in cooking, especially in curries, soups, and sauces.
Coconut cream - The first extraction of coconut milk, this liquid is quite thick, with a ratio of about 4 parts coconut to 1 part water. Available canned or frozen, and usually used in thick sauces and desserts.
Cream of coconut - Not the same as coconut cream, this sweetened liquid is almost exclusively used for drinks and desserts.
Cooking Tips
Coconut milk and cream will curdle, and if heated too much the oil will separate out. To avoid this when cooking, stir constantly over low heat, uncovered, and never let the mixture boil. Use a wide spatula and a lift-and-turn motion. In Indian curries, as soon as a thin film of oil rises to the top the dish is done. A bit of cornstarch helps prevent curdling.
Coconut milk spoils quickly. Use it within a few hours at room temperature, or refrigerate for no more than 2 days. Freeze for any longer period.
Canned coconut milk will have a layer of coconut cream on top of a thinner liquid. Shake the can up before using if you want a thicker liquid.
In the event that you can't get or can't use coconut cream you can use this coconut cream substitute
For 1 cup, use 1 cup half-and-half plus or whole milk and 1/4 teaspoon coconut extract..

CHICKEN AND MANGO CURRY

1 tablespoon plus 1 teaspoon oil
1 tablespoon plus 1 teaspoon mild curry paste
1 pound chicken breast fillets, cubed
2 tablespoons onion, minced
1 lb. canned mango slices, or 2 fresh mangoes, sliced
1 1/4 cups coconut milk
1 cucumber, deseeded and sliced
cooked rice

Place half the mango and all of the coconut milk in a food processor and blend until smooth Set the mixture aside. Heat oil in a wok or frying pan over a moderate heat. Add the curry paste and sauté for 1 minute or until fragrant. Add the chicken pieces and onion and stir-fry for 3 to 5 minutes, or until cooked through. Add the mango coconut mixture to the chicken and cook until the mixture is bubbly.. Stir through the remaining mango slices and cucumber and cook for an additional minute or two until the mango and cucumber are hot but not wilted. Remove from heat immediately and serve with rice.

Serves 4 This recipe can be doubled or tripled

COCONUT SWEET POTATO AND PUMPKIN SOUFFLE

2 cups canned sweet potatoes
2 cups canned pumpkin
4 eggs, beaten
1 cup coconut milk
3/4 cup sugar
1/4 cup flour
3 Tablespoon unsalted margarine or butter
2 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup graham cracker crumbs (optional)

Preheat oven to 350. Grease a 9X13 baking pan.

In a bowl combine the sweet potato and pumpkin. Mash thoroughly to combine. Add the eggs, coconut milk, sugar, flour, margarine or butter, cinnamon, cloves and salt. Mix to combine and continue mixing until the mixture is smooth. Spoon the mixture into the prepared a 9x13 inch baking pan. Bake for about 60 minutes. Let cool slightly before serving.

Serves 12. This recipe can be doubled
You can sprinkle the graham cracker crumbs on top of the soufflé about 15 minutes before its finished cooking for a crunchy topping

THAI COCONUT CHICKEN SOUP

3 tablespoon oil
3 jalapeño peppers, seeded and chopped
1 tablespoon minced garlic
3 tablespoons freshly grated ginger or 1 tablespoon dried
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 onion, chopped
3 cups chicken stock
3 cups coconut milk
1/2 lb. cooked chicken breast, cut into small pieces
1/2 lb. tofu, cut into small pieces
1/4 cup peanut butter
2 tablespoons soy sauce
2 tablespoons brown sugar
sliced green onions for garnish

In a stock pot combine the oil, peppers, garlic, ginger and onion. Saute for about 5 minutes until soft. Add the chicken stock and coconut milk. Mix to combine and simmer for about 10 minutes. Add the chicken, tofu, peanut butter, soy sauce, and brown sugar. Simmer for 10 more minutes. Can be served hot or cold.

Garnish with green onions before serving
Serves 6. This recipe can be doubled or tripled.

PINA COLADA FRUIT DIP OR DRESSING

By adding a little more juice to the mixture the dip becomes a dressing.

4 teaspoons cornstarch
l/3 cup pineapple juice
2/3 cup Cream of Coconut
Dash salt
2 egg yolks, beaten
1 (8-ounce) container pineapple Yogurt

In small saucepan, dissolve cornstarch in pineapple juice; stir in cream of coconut and salt. Over medium heat, cook and stir until mixture comes to a boil. Slowly stir about 1/4 cup hot cornstarch mixture into egg yolks; add to remaining cornstarch mixture in pan. Cook and stir until thickened, about 1 minute. Cool. Chill thoroughly. Fold in yogurt. Serve with fresh fruit. Refrigerate leftovers.

Makes about 2 cups.

TROPICAL LIME DIP

2 (8-ounce) packages Neufchatel cheese, softened
1/2 cup cream of coconut
3 tablespoons lime juice (fresh or from concentrate)
1 teaspoon lime zest

In small bowl of an electric mixer combine all the ingredients. Beat until fluffy. Serve with fresh fruit. .

Makes about 2 cups

PINA COLADA CAKE

1 (18¼ or 18½-ounce) package yellow cake mix*
1 (4-serving size) package instant vanilla flavor pudding mix
1 (15-ounce) can cream of coconut
½ cup plus 2 tablespoons rum
1/3 cup oil
4 eggs
1 (8-ounce) can crushed pineapple, well drained
1/2 cup toasted almonds
candied pineapple (optional)
fresh pineapple (optional)
fresh lime (optional)

Preheat oven to 350 and grease and flour a bunt pan. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in the drained pineapple.

Pour into the prepared bunt pan. Bake 50 to 55 minutes. Cool 10 minutes. Remove the cake from the pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. In a bowl combine remaining cream of coconut and remaining 2 tablespoons rum. Mix well and then slowly spoon the mixture over the warm cake. Chill thoroughly. When serving sprinkle a few toasted almonds on the plate before you place the slice of cake on it. Then garnish each piece with candied fruit slices or thin wedges of fresh pineapple and lime. Keep refrigerated until ready to serve.

Serves 12.

*Note: If you are using a cake mix with "pudding in" is used, omit the pudding

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