Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
March was coconut month at Sola restaurant in Chicago, where chef-owner Carol Wallack served — besides the more obvious offerings of coconut sorbet, macaroons and tuiles — a hearts of palm and coconut salad, and a New York strip served with coconut-panko gremolata and coconut creamed spinach for a $30 fixed-price menu.Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
She adds unsweetened canned coconut milk to the cream base for her spinach. The result is a subtle addition to a traditional favorite side dish.Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
“You just get a hint of coconut,” Wallack said. “It’s absolutely delicious, and it’s really popular,” she added, noting that she offers it as the restaurant’s “market side dish” during spinach season.Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
Zarela Martinez, chef-owner of Zarela in New York City, uses both shredded coconut and coconut water in a dish called camarones con coco — or shrimp with coconut — that she first saw in Tampico, Mexico. For the $19.95 dish she makes a salsa out of jalapeño peppers, onion, garlic, vegetable oil, cilantro, Mexican oregano and chicken base.Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
She heats that in oil and then adds shrimp and coconut water. She simmers that for about three minutes and then serves it garnished with lime wedges and grated coconut.Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
Jill Barron, chef-owner of Mana Food Bar, a vegetarian restaurant also in Chicago, uses coconut milk to thicken ingredients while keeping them vegan.Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
“Coconut milk is about the same consistency as light cream,” she said. She uses it to thicken a Thai vegetable stock infused with lemon grass and ginger. She adds noodles and serves a small portion for $8 and a large one for $14.Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
“It’s really easy to use,” she said of coconut milk. She noted that, although she loves almond milk, it tends to be thinner than coconut milk.Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
To read more about how chefs our making the most out of this tropical fruit, go to RetailNet and purchase the full story.Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
Like many traditional but slightly offbeat ingredients, coconut is enjoying a resurgence in popularity these days. It’s homey yet slightly exotic appeal is getting an extra bump from its trendy by-product, coconut water, which is taking a chunk out of the sports drink market.
