Ingredient

coconut

Coconut is a tropical specialty and, as such, is inextricably linked to the paradisiacal images of beaches and pristine waters: in reality, this palm is mainly native to south-east Asia and, in particular, to Malaysia. The fruit, the coconut, generally takes up to six months to ripen, and when it reaches the peak of maturity, it looks like a drupe whose weight reaches about a kilo. You can eat the coconut pulp - which is highly appreciated as a dessert and as an ingredient in many dessert preparations - as well as drink the milk contained within it.

Use in cooking

Coconut is generally used to prepare a large number of desserts, starting from cakes, passing through biscuits and, finally, also as a simple dessert eaten in pieces.

Preservation

The coconut can be simply stored in a cool, dry place when closed, while once opened, it can be stored in the fridge for a few days immersed in fresh water.