Sweet / COCONUT Picture a breathtaking Caribbean coastal vista, and odds are a coconut tree will be part of that scenic view. The tree, however, is equally treasured for its gastronomic bounty. When young, the fruit has soft, gelatinous flesh and is full of refreshing water packed with electrolytes. When the coconut has aged and dried, the flesh becomes hard. Caribbean foodies take pride in using coconuts at every stage of maturity. But it is perhaps most beloved for its sweet applications. Made from the grated dried flesh, coconut milk adds dairy-free creaminess to desserts like a blancmange, a lush custard particularly popular in Haiti. It’s also an essential ingredient in drinks like Puerto Rico’s piña colada. When dried and shredded, the meat of the coconut infuses a nutty sweetness to other traditional delights like Jamaican gizzadas, tarts filled with a spiced, sticky coconut filling. And it is an essential ingredient in Bajan cookies, a popular savory dessert steamed in banana leaves. Once made to commemorate the old British colonial celebration of Guy Fawkes Day on November 5, the treat is now popular during the island’s independence celebrations on November 30. Native to Indonesia, coconuts stand out among common island ingredients for their reputed unique arrival to the region. Scientists believe coconuts came to the Caribbean by riding ocean currents hundreds of years ago. Attiya Atkins is a writer and contributor to Island Origins Magazine. This article was originally published in Island Origins Magazine, a quarterly publication that reflects the entire Caribbean American community, celebrating the accomplishments and seeking the advice of our high achievers, exploring complex social issues, and enjoying the design, fashion and entertainment inspired by our colorful cultures.
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