The coconut is one of the world's largest seeds.

The coco palm is found in tropical regions of the world. This seed is adapted to dispersal by water because the large pod holding the nut is buoyant and impervious to moisture. The tree bears at the top with a crown of frond-like leaves and yellow or white blossoms. Coconuts are round and hairy with a hard husk. The white meat is used in both savory and sweet dishes. The liquid inside the coconut is not coconut milk it is coconut water. Coconut milk and coconut cream are made from condensing the coconut meat with water.

Trivia - How to Open a Coconut?

Find the three "eyes" of the coconut, on the smaller end of the husk. Take a clean ice pick or screwdriver, and tap the end of it into one of the eyes about 2" in. Pour out the liquid. Place coconut in a 400°F for about 15 minutes. This will make it easier to crack open. Let cool, then whack the husk with a mallet or hammer to crack the coconut open. Remove the larger pieces of the meat and remove the brown skin with a vegetable peeler.

Fresh coconuts are available from late October through December. Choose one that's heavy for its size. It should sound full of liquid when shaken. Avoid those with damp "eyes" (the dark circles on the husk). Store at room temperature; refrigerate once open. Coconut is available in bags in many forms, i.e. shredded. Coconut milk/cream are may be found in Asian markets and many supermarkets. One fresh coconut yields about 2 cups chopped. Shredded coconut: 1 pound equals about 5 - 6 cups.


How to Toast Coconut

Toasted coconut takes on a sweet candy-like flavor. Spread shredded coconut in a thin layer on a cookie sheet, place in a 350°F oven, tossing and checking it often. Toast until coconut is golden brown.

Coloring Shredded Coconut

Place coconut in a plastic bag; add a drop of food coloring and shake. Repeat until color is the intensity you want.

Article source: Several websites on the Internet.