The versatile coconut

In any market here there is always the vendor of coconuts, young or old coconuts. The young coconut is for eating as a dessert or being an ingredient for snack items. The matured coconut is grated to extract the milk which is also used for making snacks but it is also used in cooking dishes.

One use of coconut milk is to cook the taro leaves. It is a specialty here that the taro leaves have become a specialty dish in restaurants. For us, we use coconut milk to cook young bamboo shoots, the banana bloom or even the squash with string beans.