Forget for a second that you’ve ever had coconut. Forget about those terrible candy bars when you were a kid, and the off putting taste of processed coconut flavor. Forget about bad rum and the smell of spring break sunscreen. Try and cleanse your historical culinary palate of any negative coconut memories, because it’s good side far exceeds the trash that can be done in it’s name.
We need a coconut re-do in America. It’s a flavor that spent our youths being bastardized into a Fisher-Price version of what it was capable of. It took years for me to understand how much power and beauty is in the true taste of a real coconut. Thai food had a hand in brining me to terms with the authenticity of coconut, but it’s been surprising application of this flavor that have made me fall in love with it.
The Wingman Coconut Porter is a great example of the power of coconut. It’s a porter that won’t just make you fall in love with coconut, it’ll make you fall in love with beer. It’s beautifully balance, bold enough to stand up to some chili ribs, and with the perfect touch of toasted coconut. The only problem is how hard it is to find.
If you can grab one, might as well grab three. If not, look for a bold porter to balance out this recipe.