If there ever was an ingredient having its day in the sun, its coconuts. It’s obvious that flavor- and ingredient-watchers have had a keen eye on the tropical fruit, sending their R&D people to the kitchen with an assignment; start flavoring with coconuts. Because if the fame of coconut water is any indication of what can happen with the rest of the fruit, then get out there in front with it. Thus, the makers of M&Ms recently came out with limited-edition Thai Coconut Peanut M&Ms. In Canada, a company just launched coconut salt. And coconut chips just came on the market from Prairie Naturals under its Prairie Naturals Superfoods brand.
But not so fast with the superfood designation. At the moment, coconuts are where avocados used to be in the “is it healthy?” spectrum. The avocado industry fought for its nutrition integrity and came out beautifully. Coconuts and coconut oil are going through it now with leading dieticians evaluating all the particulars about the fat components and their effects on the body. One thing is for sure, coconut oil manufacturers and menu marketers have pushed pause on promoting the oil as healthy, especially after a lawsuit against Costco for promoting its Kirkland brand of coconut oil as healthy. (Coconut oil contains 12 g of saturated fat per tablespoon compared to 2 grams in vegetable oil.)
While avocados could be argued as the single ingredient to turn something into California cuisine, coconut takes food in tropical and Pacific Rim directions, which are trendy propositions right now. Coconut is supremely versatile with infinite life left to give in desserts as well as salads, entrees and in condiments, sauces and beverages in all day parts.
You’ll see coconut added in interesting ways in chef-driven operations all the way down to fast-food and fast-casual chains.
For breakfast, Peet’s Coffee and Tea recently updated its Simply Oatmeal to include seasonal toppings of toasted coconut, agave quinoa and chia. You’ll find coconut paired with superfoods while it vacillates in and out of that status itself. Starbucks recently came out with a Mango and Coconut Yogurt Bowl, and yes, it also includes chia seeds.
Snap Kitchen recently launched what it calls Cocoyo that it originally described as “So fluffy we can hardly believe it’s healthy. This yogurt made from raw coconut meat is full of healthy fat that totally satisfies. Paleo, vegan, milk free, whole 30 compliant, keto, gluten free.” Since its launch, the healthy fat comment has been dropped.
Upscale coconut renditions include Spago Beverly Hills with its Charred Octopus in a Coconut Bowl and a side dish at Café Boulud—Yogurt Roasted Cauliflower with coconut, cilantro-cashew chutney and tomato masala sauce. It’s a nod to Indian cooking.
Coconut has always had a place on the dessert menu. Its new comfortable home may be on the beverage menu paired with other tropical flavors. Will it defy nutrition scrutiny like it does in a few of the beverages at Nekter Juice Bar? Its Tropical Cooler is made with a puree of spinach, kale, pineapple, banana, coconut butter and coconut water. Its Turmeric Sunrise smoothie combines pineapple, mango, coconut butter and coconut water with a little lime and turmeric “for a light and refreshing smoothie that fights inflammation and boosts your immune system,” per the company menu.
Look for more coconut innovation and a future that won’t fade. The rediscovered fruit has already stood the test of time.
Tell me what you think.
Jody
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