The Culinary Connoisseur
A Tough Nut to Crack
09
Nov
Nov
Food historians believe the coconut was named by
Portuguese sailors in the 16th century because the three holes on the coconut
looked like a human face. “Coco” means “laughing face,” or “grimace.” The
English word “nut” was only added later on.
The coconut is not actually a nut at all, but a stone fruit, like
peaches and plums. Most coconut palms bear fruit for 15 to 60 years but some
can even live up to 120 years.
Portuguese sailors in the 16th century because the three holes on the coconut
looked like a human face. “Coco” means “laughing face,” or “grimace.” The
English word “nut” was only added later on.
The coconut is not actually a nut at all, but a stone fruit, like
peaches and plums. Most coconut palms bear fruit for 15 to 60 years but some
can even live up to 120 years.
Did you know coconuts can float for long distances across
the ocean and then put down roots again when they are washed ashore? There are reports that individual coconuts
have even reached Scandinavia.
the ocean and then put down roots again when they are washed ashore? There are reports that individual coconuts
have even reached Scandinavia.
Coconuts are also used in a variety of cosmetic
applications. In fact, more than any other fruit. The liquid inside a coconut,
called coconut water has become the darling of health conscious people all over
the world.
applications. In fact, more than any other fruit. The liquid inside a coconut,
called coconut water has become the darling of health conscious people all over
the world.
We prefer our coconuts baked into delicious treats like
the ones below. Go ahead and try some today!
the ones below. Go ahead and try some today!
These make the perfect after-school snack or even an
easy dessert after a full course meal
easy dessert after a full course meal
1 3/4 cups flour
2 teaspoons baking powder
1 1/2 cup packed sweetened flake coconut, divided*
6 ounces (1 1/2 sticks) margarine, softened
1 cup sugar
3 eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup coconut milk
*available at The Peppermill
For the frosting:
1 1/2 cups plus 2 tablespoons sugar, divided
2/3 cup water
2 tablespoons light corn syrup
6 egg whites
Make the cupcakes:
Preheat oven to 350 degrees. Line 18 standard muffin cups
with paper liners.
with paper liners.
Whisk flour, baking powder and 1/2 cup coconut in a large
bowl. Cream margarine and sugar with an electric mixer until fluffy and light
colored. Add eggs, 1 at a time, beating after each addition. Add vanilla.
bowl. Cream margarine and sugar with an electric mixer until fluffy and light
colored. Add eggs, 1 at a time, beating after each addition. Add vanilla.
Reduce speed to low. Add dry ingredients to margarine
mixture in 3 additions, alternating with coconut milk. Scrape sides of bowl if necessary. Divide
batter among muffin cups, filling each 2/3 full.
mixture in 3 additions, alternating with coconut milk. Scrape sides of bowl if necessary. Divide
batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come
out clean, about 20 minutes. Let cool in the pan on wire racks. Decorate with frosting and top with flake
coconut.
out clean, about 20 minutes. Let cool in the pan on wire racks. Decorate with frosting and top with flake
coconut.
Make the frosting:
Mix 1 1/2 cups sugar, water, and corn syrup in a small
pot over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring
to a boil, and cook until mixture registers 230 degrees on a candy thermometer.
pot over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring
to a boil, and cook until mixture registers 230 degrees on a candy thermometer.
Meanwhile, whisk whites with a mixer on medium speed
until soft peaks form. With mixer running, add remaining sugar. With mixer
still on medium-low, carefully pour boiling sugar syrup in a slow, steady stream
down side of bowl. Increase speed to medium-high, and whisk until stiff peaks
form and mixture is cool, about 7 minutes. Use immediately with a piping bag or
metal spatula.
until soft peaks form. With mixer running, add remaining sugar. With mixer
still on medium-low, carefully pour boiling sugar syrup in a slow, steady stream
down side of bowl. Increase speed to medium-high, and whisk until stiff peaks
form and mixture is cool, about 7 minutes. Use immediately with a piping bag or
metal spatula.
Cupcakes will keep, covered, for up to 3 days, unless
otherwise noted.
otherwise noted.
The flavor combo of coconut and pineapple takes these
muffins up a notch!
muffins up a notch!
1/2 cup granulated sugar
1/4 cup margarine (1/2 a stick)
1 cup cream of coconut or coconut milk
1 teaspoon rum extract
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 (15 ounce) can crushed pineapple, drained, juice
reserved
reserved
1/2 cup flaked coconut
Glaze:
1 cup confectioners’ sugar
1-2 tablespoons reserved pineapple juice
Preheat oven to 375 degrees F. Lightly grease a 12 cup
muffin pan, or use paper liners.
muffin pan, or use paper liners.
In a large bowl, combine sugar, margarine, egg, cream of
coconut and rum extract. Beat together until smooth.
coconut and rum extract. Beat together until smooth.
In a medium bowl, mix together flour, baking powder and baking
soda. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into
12 muffin cups.
soda. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into
12 muffin cups.
Bake for 20 to 25 minutes, or until the tops spring back
when lightly tapped. Remove from oven
and cool.
when lightly tapped. Remove from oven
and cool.
Combine confectioners’ sugar with pineapple juice,
stirring in a little at a time until you get a thick drizzling consistency.
Drizzle over cupcakes. Serve immediately or wrap well and freeze.
stirring in a little at a time until you get a thick drizzling consistency.
Drizzle over cupcakes. Serve immediately or wrap well and freeze.