BUT FIRST… WE DESSERT

Coconut Hawaiian Blue Prawns, Coconut Caramel, Limon and Pickled “Angel Flake” Coconut. Chef’s Notes: Referenced in his 6th Century book, Topographia Chistiana, Cosmas the Monk makes the first recorded mention of the modern coconut. Simply mentioned as the argell tree and its drupe, it would have been hard to see its broad reaching influence on modern culture. Now with an estimated annual worldwide cultivation in excess of 62 million tons, its influence is not only cuisine, but also religion, culture, and medicine. All that being said, we really like to eat it. Especially when it creates a crispy texture on Hawaiian blue prawns. With the “water” we make a sweet and floral caramel, and the meat is slightly pickled, creating a remarkable complex dish from a single “nut.”

Cosmo’s Nut

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BUT FIRST… WE DESSERT

Cosmo’s Nut

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BUT FIRST… WE DESSERT

Cosmo’s Nut