Why You're Seeing Coconut Everything These Days
First there was coconut oil, then the tropical trend took over the whole pantry: flour, sugar, milk and more. This handy cheat sheet will help you make sense of the coconut-ification that’s sweeping your supermarket.
Use this rich stuff in Thai-style curries, or whisk the thick cream that rises to the top with a little sugar for a dairy-free whipped cream.
Cream of Coconut
A sweet blend that includes coconut, water and sugar, it's a key ingredient in piña coladas and a delicious addition to pancake batter.
Try this: Coconut Daiquiris
Made from the sap of coconut-tree flower buds, coconut sugar tastes like brown sugar and can be used like it. Try it in muffins, or sprinkle on oatmeal.
Use unrefined oil where a coconut taste is OK (stir-fries, roasted sweet potatoes). Choose refined when you need a neutral flavor.
Try this: Coconut-Crunch Shrimp
These wide strips are shredded coconut's cooler cousin. Add them to cakes and cookies, toast them for a pretty garnish, or eat them as a snack.
Try this: Grilled Watermelon "Pizza"
Made from dried, ground coconut meat, use this g-free flour where you don't mind a tropical taste. (We're looking at you, pineapple cake.)
Try this: Coconut Cheesecake Pie