In 2010, Ryan Burden embarked on a culinary journey to try more locally grown food. In 2014, he began cultivating 2 dozen varieties of produce on his 2-acre property. Thirty-two coconut palms rise up to 25 feet above the garden, but that’s not the only reason coconuts stand out to Burden.
“They have protein, fiber, healthy fat, and essential minerals,” he says. “The trees produce fruit year-round. Few other plants are as useful, hardy, sustainable, and nutrient-rich. The more I learned about coconut, the deeper I fell in love with it.”
Burden scaled back his tree-trimming business and began hosting 90-minute coconut cooking classes at his farm. Students use recipes that he created with his wife, Kathryn Dahm, to prepare cream, noodles, and "oysters" from coconuts.
The couple’s first recipe, coconut noodles, was featured in a 2021 episode of Guy Fieri’s show Guy! Hawaiian Style on the Food Network. Many of Burden’s students have never tasted, let alone made, such noodles before.
“Eating should be joyful and exciting, so don’t be afraid to step out of your comfort zone and try new things,” Burden says. “This is my dream job—connecting people with coconut, the greatest plant on Earth.”
Prices start at $400 for 2 people (50% off for kama‘āina), including a guided tour of the garden and picking and snacking on seasonal fruit. Burden gives away 1 copy of his 72-page coconut cookbook per class (it sells for $10 in the gift shop).
Expert tip: Use locally grown ingredients whenever possible. Balance flavors. Every dish should have an element of sweetness, saltiness, and fat. A sprinkle of salt can elevate a dish from so-so to lick-the-bowl delicious.