The Daily Feed: Coconut's Star Keeps Rising

Walking through San Francisco today, I couldn’t help but smile at the woman selling young coconuts with straws inserted for easy, on-the-go sipping. She was jumping up and down, doing a veritable coconut dance, as she tried to entice passersby with her all-natural, hand-held thirst quencher. 

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.


Cheryl Sternman Rule is a widely-published food writer and the voice behind the blog 5 Second Rule.

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