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November 21st, 2008
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Tropical treat

Find a coconut and have some fun
From the chef | Search restaurants | Archives

June 18th, 2008 issue

VLADIMÍR WEISS/THE PRAGUE POST
You can taste this sweet favorite and coffee at corner vendors throughout Brazil.
Credit Marco Polo for introducing the wooden, fibrous fruit of the coconut palm to the Western world.
The storied adventurer called this unique tropical shell “Pharaoh’s Nut” — not a very accurate or descriptive term. But considering the state of world knowledge at the time, it’s not a bad attempt.
An edible white pulp clings to the inside of the large shell, forming a hollow space filled by a sweet milky substance. Both can be used in cooking, although Western recipes rely on shredded pulp for cookies and cakes. In other parts of the world — India, Thailand, even South America — chefs prefer to grate fresh pulp into meat dishes and use the milk to create distinct soups and sauces.
To open a coconut, simply take a hammer and crack the husk.
Martin Matys is chef at Brasileiro, an Ambiente Group restaurant located at U Radnice 6, Prague 1–Old Town.
Tel. 224 234 474.

QUINDAO

Ingredients:
600 grams pasteurized egg yolks
800 grams sugar
400 grams coconut milk
200 grams fresh coconut
350 grams fresh raspberries
350 grams fresh mango
200 grams mango juice
10 grams mint
Preparation:
Note: You must start with fresh coconut and grate it yourself; buying shredded coconut will only lead to disaster.
Pour the coconut milk into the freshly grated coconut.
Whip the egg yolks with sugar until it foams and then mix it with the coconut and coconut milk.
Pour the mixture into Teflon forms (or forms greased with butter and sprinkled with sugar) and place in a water bath.
Pre-heat oven to 90 C and bake quindao for 20 minutes.
Before quindao is finished, prepare the mango sauce by cutting fresh mango into small pieces, placing in blender with mango juice and blending until smooth mixture (strain sauce before serving).
Cool the quindao, remove from form, add the mango sauce and fresh raspberries.
 


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