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From: Reg
Category: Other stuff
Date: 23 May 2004
As a child the coconut product with which I was most famililar was decicated coconut. It is good in cakes, adding a fine chewy texture to an otherwise bland sponge, though my favourite was the coconut pyramids. These can be made quite simply, even as a child the concentration/enthusiasm ratio was not strained in their making.Though my strength was in the making of flapjacks, which I perfected at an unusually young age. Second to desicated coconut was the nut its self. Bleeding it through little hole in to cup along with brown grissly hair, always exciting to eat a coconut. A rare treat. Smashing the coconut joyfully around the room, scrabbling hands grabbing shells, gnawing angrily at nasty piece of nut that clings to hard brown shell determind not to be greedily scraped off by small hard teeth of child brat. Coconuts were special, along with leeche, grapes and others planned to be eaten with coconut like determination in later life. My sister was particularly keen on coconut soap, and sun cream, Piz Bun.Often I would swap my coconut soap for her lemon etc soap. She stored up quite a collection. Though instead of the Bounty I believe she goes for the Boost, which suggests that its the smell not the taste that she wants most from old coconut. The Body shop is a good source of coconut based products, I wonder how the coconut body butter goes down with big sis. Today I have Pure Creamed Coconut made by Consumers Pride, which cost 49p for 198g. The box has sunset over sea image, silloetted palm tree, and coconut in half in foreground with whole coconut behind. It is a hard block of white in plastic packet. The coconut is smooth and sweet, a few pieces stick at the back of my throat, and I ponder on its possible uses. I imagine it as a base for a certain stew. I imagine crumbling its lumps in to the pan, adding a little water to make a thick paste. From there I am lost, I imagine nothing but coconut cream blankly staring me in the face. Plain white waiting for ingredience which are beyond my conception. I am not adept at using coconut in my day to day cooking and consider the help of a recipe book, Jamaican cullinary uses of the nut being perhaps an obvious area to start off this research study. I don't think I will, much as I like old coconut flavour it gives a richness but not the edge I look for in my own damnable cooking skills. Other people can use it but not me. Its good to know whats out there in those shops, you proud consumers.
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