King coconut (used as tureen)
A mature coconut with the husk pared away to the smooth shell (thick flesh, little water) sold singly for double-boiling. The top is sawn off as a lid and the shell itself becomes the tureen: chicken, milk or fish maw steam inside it for hours, drawing out a deep coconut perfume.
TCM properties
Nature · neutral Flavour · sweet Meridians · spleen、stomach
Traditional food therapy
In Cantonese food therapy the king coconut is used to nourish yin, moisten dryness and generate fluids, and slow-steamed coconut tureens are a traditional beauty-nourishing indulgence for autumn and winter.
Cautions: read first
- People with diabetes should watch the sugar in coconut water
- Coconut flesh is high in fat, so keep it moderate if your blood lipids are high
Preparation
Cut the top off to make a lidded tureen, pour the coconut water out and keep it, then put the ingredients and boiling water into the shell and double boil (隔水燉, covered and set over simmering water) for 4 hours. You can also just take the flesh, cut it into strips, and use an ordinary stewing pot.
Origin
Mainly Thailand (Vietnamese stock too), husked before export. Mature king coconut is rarely sold online in Australia; buy it in store, and young coconuts are not a like-for-like substitute
Availability in Australia
Easy to find
