In case you thought this article was a recipe, you’re wrong (and right). It’s not just about food for the sweet tooth but also some food for thought! 😉
Thinking about this traditional dessert I grew up eating, I was reminded as to how historically, differences between cultural divide was studied based on an analogy of the two main hero’s of my dessert; peaches and coconut.
Illustrated by these two distinct fruit, cultures are explained roughly in these two broad categories:
A coconut, as we all know, is hard and woody on the outside, and rather tough to crack open. Once opened, it has a soft and tender inside.
A peach, juicy, succulent and soft on the outside, and the core of the fruit reaching a hard woody stone.
Complete opposites? Yes.
Coconut cultures are often guarded, reluctant to speak to strangers, smile less often at people they don’t know and take time to trust easily. They take time to build relationships, and often find peaches loud and boisterous, and lack discretion. Once coconuts build a sincere connection over time, they have no qualms sharing personal information to their trusted inner circle.
Peach cultures, as you may have guessed, are friendly, easy to interact with, smile at strangers and people a lot. Comfortable talking about anything under the sun, often do not feel awkward asking or replying to personal questions. Peaches tend to find coconuts boring, cold and often dull. Despite effortless discussions, they rarely talk about their real inner self and people who think they know them are often mistaken.
So how would you place yourself. As a peach or coconut. Interestingly, the world cannot survive without either. As both complex types complete the yin and yang of cultural divide; it also creates a balance in relationships and truly exemplify that opposites attract, bringing forward a perfect marriage.
Just like one of my peach and coconut tart.
Concluding, some real food for thought. C’est la vie. 🙂
Recipe below. Do let us know your thoughts? About the article and the recipe.
Peach and Coconut Tart:
COCONUT CREAM FILLING
1/4 cup full fat coconut milk
3/4 cup full fat cream
1/4 cup sugar
1 teaspoon vanilla essence
FOR THE CRUST
1 pack digestive biscuits (10-12)
100g salted butter
4-5 ripe yellow peaches
6 tablespoon sugar
3 tablespoon lemon juice
3 tablespoon hot boiling water
1. Whip the full fat cream, coconut cream, sugar and vanilla essence until light and fluffy. Set aside in the fridge.
2. Crush biscuits in a food processor with the butter, press down in round baking dish and bake in a preheated 180 degree Celsius for 2-3 minutes. Set aside to cool.
3. Now combine the lemon juice, sugar, and hot water. Pour this syrup over the peach slices in a bowl until soft and moist. 30 minutes should be fine.
4. Now add a thin layer of whipped cream coconut onto the biscuit base, and top off with the peach slices along with any leftover syrup that coats them. Now repeat a cream coconut layer and peaches layer. Top off with the shaved coconut.