A few weeks ago I cracked open a coconut and scraped out the meat. I attempted to arrange parchment paper to collect the scraped coconut and prevent it from piling up on the base of the device.
I scraped the coconut in two batches, limiting the first, as much as possible, to the white part only. The second stage also included bits of the (edible) brown inner shell. The whiter batch will be reserved for dishes where appearance is important. The scraped coconut was frozen for future use.
My plan for today was to feature coconut and mango together in a dish, namely a quinoa salad. Guess what… I remembered the mango but completely forgot about the coconut! Had I remembered, it might have been the ultimate quinoa salad, but it was still among the best I have had.
To cooked quinoa I added:
- red onion
- red bell pepper
- brined green peppercorns
- sliced kalamata olives
- blanched yellow crookneck squash
- squeeze of lime
- fennel frond
The capers were rather large so I cut them in half.
I debated which of several fresh herb possibilities to use. Cilantro was a top consideration but I settled on fennel, parsley and basil.
I removed most of the seeds and cubed the yellow squash before blanching for two minutes in boiled water. The blanched squash was cooled immediately under cold running water.
Perhaps, one of these days, I will create a dish that actually includes coconut. Meanwhile, here is the quinoa salad which almost did.