Here's how to get the most out of them

By CATHY THOMAS
MCCLATCHY NEWSPAPERS
Here are 10 ways to use fresh coconuts, coconut juice, coconut milk and dried shredded or flaked coconut (although it is delectable, I am far too lazy to shred fresh coconut; I buy it ready to rumble):
1 EASY COCO ICE CREAM: Even people who think they don't like coconut will love this easy-to-make treat.
In a large saucepan combine 7 cups unsweetened coconut milk (about 4 14-ounce cans), 2 cups sugar and 1 teaspoon salt (I cut this recipe in half because my ice cream machine is small). Bring it to a gentle bubble on medium-high heat, stirring until sugar dissolves, about 1 minute. Place in bowl; cool to room temperature. Refrigerate until chilled. Process mixture in ice cream machine according to manufacturer's directions. Serve, or freeze airtight up to two weeks (from "Quick and Easy Thai" by Nancie McDermott).
2 EVEN EASIER HOT COCONUT-FUDGE SAUCE: In medium saucepan, combine 1 cup store-bought fudge sauce (such as Mrs. Richardson's) and 1/4 cup coconut milk. Stir on medium-high heat until hot. Spoon over ice cream, pound cake topped with sliced strawberries or fresh pineapple chunks.
3 CURRIED THAI SEAFOOD SOUP: Coconut milk plays a major role in the soups of Southeast Asia. In this seafood concoction, I like to use small clams (often labeled cockles), along with shrimp and bay scallops.
If using different kinds of seafood sounds complicated, use just one kind. This soup can be a meal in itself (recipe at right).
4 COCO COLADA: Here's a delectable twist on a pina colada that's served in a fresh young "hut" coconut. Open coconut (see how to's). Pour juice into blender.
Add 4 ounces unsweetened pineapple juice, 3 ounces light or dark rum, 3 ounces cream of coconut (sold in cans next to mixes in supermarket liquor section), and 1 cup ice. Cover and whirl until almost smooth. Pour into coconut and add straws. Provide a spoon to eat the coconut flesh after drink is consumed.
You can make this a Chi-Chi cocktail by substituting vodka for rum.
5 PIE OH MY: Coconut cream pie is a favorite. Top it with sweetened whipped cream and toasted shredded coconut or coconut chips. I like to use the wide coconut chips; they are packaged in 3-ounce cellophane bags and are generally available online at www.melissas.com. (Recipe below.)
6 FOUR-INGREDIENT COCONUT KISSES: These cookies are a snap. Line a rimmed baking sheet with parchment paper and preheat oven to 350 degrees. Combine 1 cup sweetened condensed milk, 22/3 cups shredded coconut (7 ounces), 3/4 teaspoon rum extract and 1/8 teaspoon salt. Stir to combine with large wooden spoon; mixture will be sticky. Drop by level tablespoons on prepared sheet. Bake 11 to 13 minutes, until lightly browned. Remove from pan while still hot and place on wire rack (they will stiffen up as they cool). Cool completely. Store in airtight container (from "Entertaining 1-2-3" by Rozanne Gold).
7 SALTY COCONUT NIBBLES: These are a great snack to serve with cocktails. Remove flesh from brown coconut (see how to). Preheat oven to 350 degrees. Cut coconut flesh into 1/8-inch wide strips and place in single layer on rimmed baking sheet; do not crowd. Season with coarse salt, such as kosher salt. Bake 4 minutes. Turn chips with spatula and bake 4 to 7 minutes more, until crunchy and lightly browned. Serve warm or at room temperature.
8 THAI-STYLE MARINADE: Marinate vegetables (such as thickly-sliced red onion, eggplant or bell pepper) in this mixture for an hour before grilling over hot coals. To make the marinade, combine in a blender or food processor 6 tablespoons fish sauce, 1/4 cup firmly packed light brown sugar, 1/4 cup soy sauce, 1 cup unsweetened coconut milk, 3/4 teaspoon dried red pepper flakes, 2 tablespoons curry powder (such as Madras curry powder), 6 tablespoons chopped fresh cilantro and 6 tablespoons fresh lime juice. Process, pulsing, until smooth. Be sure to brush on more of the marinade after turning on grill (from the revised edition of "From the Earth to the Table" by John Ash with Sid Goldstein).
9COCONUT RICE: So easy and so good. In a rice cooker, place 2 cups long-grain rice, 1 (13- or 14-ounce can) unsweetened coconut milk, 31/4 cups water and pinch of salt; stir to combine. Cover and turn on rice cooker. Cooker will shut off when rice is cooked.
10 BREAKFAST AMBROSIA: What coconut story would be complete without this longstanding Southern dessert that teams fresh fruit and shredded coconut?
It also makes a great breakfast treat. To my mind it's delicious as long as there are no marshmallows or gelatin involved. (Recipe below.)
THAI CURRIED SEAFOOD SOUP
2 tablespoons vegetable oil or canola oil
1 cup chopped leek (white and pale green parts only)
4 teaspoons minced fresh ginger
1 tablespoon curry powder
1 teaspoon minced fresh jalapeno chili with seeds, divided use; see cook's notes
21/2 cups canned unsweetened coconut milk
21/2 cups bottled clam juice
1/3 cup raw long-grain white rice
Optional: Generous pinch saffron threads
11/2 tablespoons fresh lime juice
1/2 teaspoon lime zest (colored part of peel)
12 small clams, scrubbed
16 raw medium shrimp, peeled, deveined
1/3 pound bay scallops
Garnish: chopped fresh chives
Cook's notes: Use caution when working with fresh chilies; upon completion, wash hands and work surface thoroughly and do NOT touch eyes or face. If you like your soup spicier, add an additional 1/4 to 1/2 teaspoon minced jalapeno as an additional garnish.
Heat oil in heavy large pot over medium heat. Add leek, ginger, curry, and 3/4 teaspoon jalapeno; cook 5 minutes, stirring occasionally. Stir in coconut milk, clam juice, rice and saffron (if using); bring to boil.
Reduce heat, cover and simmer until rice is tender, about 15 minutes.
Add lime juice and zest. Add clams and cook covered for 4 minutes. Add shrimp and scallops; cook covered about 3 minutes (discard any clams that don't open). Ladle soup into bowls. Garnish with remaining 1/4 teaspoon jalapeno and chives.
Yield: 4 main-course servings.
Nutritional information (per main course serving): Calories 454 (51 percent from fat), protein 18.9 g, carbohydrates 39.1 g, fat 25.9 g (saturated 30.3 g), cholesterol 73 mg, sodium 1200 mg, fiber 0.6 g
Source: Adapted from "The Bon Appetit Cookbook" by Barbara Fairchild
COCONUT CUSTARD PIE
1 (15-ounce) box refrigerated pie crusts, such as Pillsbury
5 large eggs
3/4 cup plus 2 tablespoons sugar
2 cups whole milk
1/2 cup half-and-half
1 teaspoon vanilla
1/4 teaspoon salt
1 cup sweetened flaked coconut
For topping:
1/2 cup fresh coconut shavings (cut with a vegetable peeler from a shelled coconut) or sweetened flaked coconut or coconut chips
1 cup chilled heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Adjust oven rack to middle position and preheat to 375 degrees.
There will be two pie crusts rolled up inside the box. Unroll one into a 10-inch glass pie pan. Push down dough into pan. Use 1- to 2-inch-wide strips cut from the second crust to augment dough at rim of pie pan; push dough together where adding dough. Fold "overhanging" dough under to make a uniform edge and crimp. Poke dough with tines of fork in several places. Line with waxed paper or foil and add pie weights or raw rice or raw beans. Bake until edge is set and pale golden, about 12 minutes. Cautiously remove waxed paper or foil and weights. Bake, pricking again if any large air pockets form, until pie shell is golden all over, about 10 to 12 minutes more. (Leave oven on.)
Beat eggs in a large bowl with an electric mixer at medium speed until combined well. Beat in sugar, milk, half-and-half, vanilla, and salt. Stir in flaked coconut. Pour custard into hot pie shell and cover edge of pie with a pie shield or foil (to prevent overbrowning). Bake in middle of oven until custard is set 2 inches from edge but still jiggles slightly in center, 30 to 40 minutes. (Leave oven on.) Cool pie completely on a rack, about 11/2 hours.
Reduce oven to 350 degrees. Spread coconut shavings (or sweetened flaked coconut) in a shallow baking pan and bake in middle of oven, stirring once, until pale golden, about 5 minutes (watch carefully, since coconut burns easily). Cool in pan on rack.
Just before serving, beat cream with powdered sugar and vanilla until stiff. Spread cream over pie or pipe on using a pastry bag with a fluted tip. Sprinkle with toasted coconut.
Yield: 10 servings.
Nutritional information (per serving): Calories 387 (64 percent from fat), protein 3.2 g, carbohydrates 19.9 g, fat 27.7 g (saturated 8.4 g), cholesterol 73 mg, sodium 763 mg, fiber 0.8 g.
BREAKFAST AMBROSIA
3 medium to large oranges, peeled and cut into 1/4-inch slices
2 tangerines or another orange, peeled and cut into 1/4-inch slices
Optional: 1 to 3 tablespoons powdered sugar
1 cup unsweetened shredded coconut; see cook's notes
1 cup fresh pineapple chunks or halved fresh figs Coconut juice from a fresh coconut or sweet white wine or orange-flavored liqueur
Cook's notes: If your supermarket doesn't carry unsweetened shredded coconut, you can buy it at a health-food store.
Ambrosia looks prettiest layered in a glass or crystal bowl. Arrange a thick layer of oranges and tangerines in the bottom of bowl. Top with a light sprinkling of powdered sugar, if using, and enough coconut to cover lightly. Add half of pineapple or figs. Continue alternating oranges, sugar, coconut and pineapple or figs, saving enough coconut to top off salad with a generous layer. Pour coconut water or a healthy splash of wine or liqueur over top. Refrigerate at least 2 hours or preferably overnight.
Yield: 6 servings.
Nutritional information (per serving): Calories 221 (74 percent from fat), protein 4.7 g, carbohydrates 9.9 g, fat 18.1 g (saturated 16.1 g), cholesterol 10 mg, sodium 15 mg, fiber 3.3 g
Source: "A Real American Breakfast" by Cheryl Alters Jamison and Bill Jamison.