Coconut

The coconut is a concentrate of saturated fatty acids (notably lauric acid). Its finely grated and heated white flesh (the albumen) provides a vegetal fat capable of solidifying at room temperature, acting as a perfect thermodynamic substitute for dairy butter in vegan pastry. Its milk, a true natural emulsion of oil in plant water, is the supreme binder for curries. Dry-roasted, its flesh undergoes a spectacular Maillard reaction, multiplying deep praline and toasted aromas.