Lunchbox Envy 59: Coconuts
Mar 29, 2026
A romp through coconut origins, anatomy and why they float across oceans. Practical tips on cracking cream and frying curry paste. Surprising uses from palm wine and coir to coconut-fibre armor. Weird stories about coconuts in medicine, fatality myths and octopuses using shells as portable shelters.
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How To Crack Coconut Cream For Curries
- Do chill a can of high-quality coconut milk before cracking the cream and use a wide stainless pan and whisk to reduce water until oil appears.
- Avoid shaking the can; heat slowly on medium, whisk to evaporate water, then add curry paste to fry in released oil.
Fat Layer Is Essential To Proper Thai Curry
- "Cracking" coconut cream separates fat so you can fry curry paste; without this step paste just boils and tastes raw.
- The process evaporates water so fat/oil emerges, producing the characteristic oily layer valued in Southeast Asian curries.
Use A Wide Pan And Whisk To Reduce Coconut Milk
- Use a wide shallow pan and a whisk when reducing coconut cream so evaporation happens quickly and nothing sticks.
- Stainless steel helps; avoid narrow tall pans which slow reduction and cracking.