It
is the only accepted species in the genus Cocos. The term coconut
can refer to the entire coconut palm,
the seed, or the fruit, which, botanically, is a drupe, not a nut. The spelling
cocoanut is an archaic form of
the word. The term is derived from 16th century Portuguese and Spanish cocos, meaning "grinning
face", from the three small holes on the coconut shell that resemble human
facial features.
Found
throughout the tropic and subtropic area, the coconut is known for its great
versatility as seen in the many domestic, commercial, and industrial uses of
its different parts. Coconuts are part of the daily diet of many people.
Coconuts are different from any other fruits because they contain a large
quantity of "water" and when immature they are known as tender-nuts
or jelly nuts and may be harvested for drinking. When mature they still contain
some water and can be used as seednuts or processed to give oil from the
kernel, charcoal from the hard shell and coir from the fibrous husk. The endosperm
is initially in its nuclear phase suspended within the coconut water. As
development continues, cellular layers of endosperm deposit along the walls of
the coconut, becoming the edible coconut "flesh". When dried, the
coconut flesh is called copra. The oil and milk derived from it are commonly
used in cooking and frying; coconut oil is also widely used in soaps and cosmetics.
The clear liquid coconut water within is a refreshing drink. The husks and
leaves can be used as material to make a variety of products for furnishing and
decorating. It also has cultural and religious significance in many societies
that use it.
The
only places in the U.S. where coconut palms can be grown and reproduced
outdoors without irrigation are Hawaii, south Florida and the U.S. territories
of Puerto Rico, Guam, American Samoa, Virgin Islands and the Commonwealth of
the Northern Mariana Islands. Coconut palms will grow from coastal Pinellas
County and St. Petersburg southwards on Florida's west coast, and Melbourne
southwards on Florida's east coast. The occasional coconut palm is seen north
of these areas in favored microclimates in the Tampa and Clearwater metro areas
and around Cape Canaveral, as well as the Orlando-Kissimmee-Daytona Beach metro
area. They may likewise be grown in favored microclimates in the Rio Grande
Valley area of Deep South Texas near Brownsville and on the upper northeast
Texas Coast at Galveston Island. They may reach fruiting maturity, but are
damaged or killed by the occasional winter freezes in these areas. Most of the
coconut palms, even full grown specimens, in central Florida that were not
adjacent to water were killed by the freeze event in January 2010. Even those
on the water were damaged, but are recovering. While coconut palms flourish in
south Florida, unusually bitter cold snaps can kill or injure coconut palms
there, as well. Only the Florida Keys and the coastlines provide safe havens
from the cold for growing coconut palms on the U.S. mainland. The farthest
north in the United States a coconut palm has been known to grow outdoors is in
Newport Beach, California along the Pacific Coast Highway. For coconut palms to
survive in Southern California, they need sandy soil and minimal water in the
winter to prevent root rot, and would benefit from root heating coils.
This
isn’t chicken that you will eat everyday, but it taste so good.
Baked Coconut Chicken
Tenders
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
1 pound chicken tenders
1
cup wheat flour
1
egg
1
cup sweetened coconut flakes
1
teaspoon garlic powder
salt
and pepper, to taste
1
cup bread crumbs
cooking
spray
Directions:
Preheat
oven to 400 degrees. Line a baking sheet with aluminum foil.
In
bowl, beat the egg, set aside. In second bowl, add flour, set aside. In third
bowl, combine coconut, garlic powder, salt, pepper and bread crumbs.
Dip
chicken in flour, then dip chicken in egg, then dip in the coconut mixture. Place
chicken on baking sheet.
Once
all chicken is coated and placed on baking sheet, spray chicken with cooking
spray. Bake 20 to 25 minutes, until brown and crisp, turning once. Enjoy!
Oh, this is delicious.....and something new to me here as you have used coconut flakes as well. Usually I just came across recipe just using the breadcrumbs only. I got to try it one day.
ReplyDeleteDelish! I have print and saved this recipe. I can hardly wait to try this. Thanks Christine!
ReplyDeleteGlad to find this site. I spent some time here looking thru your archives. Your recipes look great. I'll be back to visit, as I have bookmarked this site.
ReplyDeleteWhat a unique idea! Brings me back to Hawaii!! =)
ReplyDeleteThese really look delicious. :)
ReplyDeleteThese look scrumptious and I'll wager they are delicious. I also appreciated the scoop on coconut palms. Have a great day. Blessings...Mary
ReplyDeleteThis was so good!!!
ReplyDeleteI'm glad you liked it. Thank you for the feedback.
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ReplyDeleteevents leading up to the internment of thousands of Japanese nationals and Japanese-American citizens, is told in a
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