Photo Credit: J. Luis Pelaez/getty images
Coconut is everywhere right now, and rightly so. This product of the coconut palm has always had its ardent enthusiasts, people like me who can’t seem to sing its praises loudly enough. With tremendous versatility and countless uses in drinks, marinades, Asian dipping sauces, granolas, puddings, and baked goods, coconut was even named one of the top five food trends at the 2010 Fancy Food show earlier this year. It’s also the star of a new cookbook called Luscious Coconut Desserts by Lori Longbotham (Chronicle, 2010).
Of course, there will always be haters – those who can’t get past its papery texture and who don’t appreciate its unique, tropical flavor. And that’s fine. It just means there’ll be more coconut for the rest of us.
Another macaroon? Why, yes, thank you. I’d love one.