Passover has turned into the official coconut Jewish Holiday - the reason being that it replaces flour in many bread and cake recipes. However, coconut deserves to be used 365 days a year…
Coconut is delicious in so many dishes and even in chocolate snacks, such as the popular Bounty chocolate bar. During Passover, because of the need to replace flour, Israelis are used to finding coconut biscuits and cake in every shop and supermarket. Coconut provides taste, texture and volume to pastry and is highly versatile.
The stars of the holiday are dry coconut flakes which are made by grinding and drying the flesh of the fruit. These are excellent for making biscuits and meringues. These dry flakes are also the source of coconut milk: the flakes are squeezed in boiling water or milk. Many Asian recipes contain coconut milk and it is a great solution as a substitute for dairy milk for kosher foods. The transparent fluid inside the coconut nut is not milk; it is a semi-sweet liquid that you can drink straight out of the nut.
Today one can buy whole coconuts, but it is very hard to break and open them. Some stores keep ready-to-eat pieces in their fridges. The pieces of coconut are nice to nibble.
Find the following recipes on Sugat website:
Chocolate, coconut and strawberry cake
Date cake (no baking)
Pistachio nut and coconut cream tart