Lime and Coconut Cookie

Ingredients:

2 3/4 Cups all-purpose flour
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
1 Cup butter, softened
1 1/2 Cups coconut sugar
1 Large egg
1/2 Teaspoon vanilla extract
Zest of one large lime
3 Tbsp lime juice
1/2 Cup toasted coconut
1/2 Cup coconut sugar for rolling cookies

Directions:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. Toast the coconut-place coconut on lined baking sheet. Bake for 5-8 minutes at 350 degrees. Tossing a couple of times. Remove from oven when coconut is light brown.

3. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

4. Using a mixer, beat together the butter and coconut sugar until smooth and very fluffy. This will take a couple of minutes.

5. Beat in the egg, vanilla extract, lime juice and lime zest. Mix until well combined.

6. Gradually add in the dry ingredients and toasted coconut. Mix until combined, don't over mix.

7. Roll rounded teaspoonfuls of cookie dough into balls. Put coconut sugar in a small bowl and roll cookie dough balls in the sugar. Place on lined cookie sheets about 1 1/2 inches apart.

8. Bake 8 to 10 minutes or until lightly browned. The cookies will start to crack a little bit.

9. Let stand on cookie sheet two minutes. Move cookies to a cooling rack and savour it! 

Tropical Morning Smoothie

Ingredients:

2 Cups coconut milk
1/2 Seeded and cubed papaya
1/2 Seeled and cubed mango
1/2 Cubed pineapple
1 Banana
1 Orange peeled and cut into quarters
1 Tbsp coconut sugar
1/4 Cup coconut flakes
Ice

Directions:

Add all ingredients to a blender. Blend until smooth and pour into glasses and garnish with a piece of pineapple and a sprinkling of coconut flakes.

Kuu Pua Cocktail Recipe

Kuu Pua Cocktail

Ingredients:

Coconut sugar
Ice cubes
3 Slices fresh pineapple (1 to garnish)
2 Slices fresh orange
1 1/2 ozs Vodka
1 oz Passion fruit juice
1 oz Guava juice
1 Splash of coconut syrup

Directions:

Rim a cocktail glass with the coconut sugar. Fill a shaker with ice. Add the fresh fruit and muddle. Add the vodka, juices and coconut syrup, shake vigorously. Strain into the glass. Garnish with the pineapple rolled in coconut sugar.

Is Coconut a Nut?

Is a coconut  a nut? Is it s fruit? Is it a seed?, No a coconut is not a nut it contradicts its name. It is actually a type of fruit known as a drupe. A drupe is a fleshy fruit with skin and a central stone containing a seed such as a cherry, almond or olive.

The young coconut is smooth and green on the outside, within the shell is a coarse husk one to two inches. The inner shell is hard and dark brown or white depending on the age. Inside young coconuts they contain a large amount of coconut water. 

It is ideal to drink and eat the coconut jelly of a young coconut while a mature coconut is used in cooking or to make coconut milk, desiccated coconut or even coconut oil.

More about coconut at https://www.cocofina.com/blogs/everything-coconut/is-coconut-a-nut.

How can you use coconut sugar?

Coconut sugar can be used as a sugar substitute for hot or cold beverages like coffee, tea. Like the ordinary sweetener: white and brown sugar, honey, maple syrup, coconut sugar make a perfect alternative.

Coconut sugar can also be mixed in juices, smoothies for delicious beverage or in oats to make the breakfast more tasty and to bake fabulous desserts. You can also spread the coconut syrup on bread and toast or drizzle on pancakes. If you are eager to make your own breakfast then you can coat muesli with coconut sugar or even on popcorn!

Thinking to buy Organic Coconut Sugar?
You can click: https://www.cocofina.com/collections/all/products/organic-coconut-sugar-500g

What is the taste and texture of the coconut flower sugar?

The taste of coconut sugar is subtly sweet almost like brown sugar but with a slight hint of caramel. However, organic coconut sugar is not highly processed, the color, sweetness and flavour can vary depending on different factors. It depends on the coconut species, season, area where it was harvested and even the way the sap or toddy was reduced. 

In the market we can find the coconut sugar in liquid form similar to honey or granule, block or even soft paste. The coconut sugar can be mixed with hot or cold beverage and can be used in many other ways.  

Why don't you try and let us know what you think about it :)
https://www.cocofina.com/collections/all/products/organic-coconut-flower-nectar-250ml

What is the taste of the coconut flower sugar?

Coconut flower sugar has a toffee aroma, caramel taste and no after taste. It can be successfully used instead of refined sugar in all applications. The benefits are that coconut sugar is unrefined and lower GI than refined sugar.

What is the difference between coconut nectar and coconut sugar?

The viscous coconut syrup is produced by concentrating the sap from the coconut flower while coconut sugar is made by concentrating the coconut nectar further and powdering. Traditionally coconut sap is collected by hand and the processing is also a very labour intensive product.

Organic Coconut Nectar
https://www.cocofina.com/collections/all/products/organic-coconut-flower-nectar-250ml

Organic Coconut Sugar
https://www.cocofina.com/collections/all/products/organic-coconut-sugar-500g

What is the texture and aroma of the coconut flower nectar?

It is a sweet fragrant and beautiful caramel-colored thick liquid substance which looks like a syrup. The syrup has toffee notes with a lot of complexity and depth.

How is coconut sugar made?

Once the sap is harvested and slowly concentrated by applying heat it becomes a syrup known as coconut blossom nectar or coconut flower nectar. The is further concentrated and powdered to make coconut sugar.

How the coconut flower nectar is collected?

To collect this delicious nectar the farmers climb up the coconut trees (which can be high as 150 feet) then they tie these inflorescences into bunches by gently slicing the tip of the an unopened flower spike to create a wound from where leaks the pure nectar.

What's coconut flower nectar or coconut blossom nectar ?

Coconut flower nectar is extracted from the fragrant coconut flower. A cut is made on the flower and the sweet sap is allowed drain into a pot. The sap is then painstakingly concentrated over low heat and concentrated into a syrup.

Coconut sap is traditionally hand-harvested.

What is a coconut flower / blossom?

The Coconut tree/palm is one of the oldest flowering tree in the world, the coconut flowers blossom only after 6 to 10 years depending on the species.

The flowers develop inside a large green bud which is called 'The Spathe' which keep both male and female flowers. (A 'Spathe' is a large leaf that enclose the flower to keep certain plants such as palms,  arums, and dayflowers.)

The bud splits open as the flowers grow, the several branches inside have hundreds of tiny male flowers which look like lilies and few female flowers which look like small coconuts.

Flowering occurs continuously and with the help of the insects and wind the male flowers pollinate the female flowers. Once the female flowers are pollinated, they become mature coconuts after a period of 10 months.

Coconut sap is extracted from the coconut flowers to produce toddy (an alcoholic drink) and coconut nectar.

The History of Coconuts

The modern coconut as we know it was known to have existed 37 to 57 million years ago during the Eocene Period in India and Australia. The origin of the coconut plant is the subject of debate since some scientific research suggests the Pacific Ocean or Indian Ocean. While others see the origin in north western South America since the ‘Nipa’ fruit which is one example of an older palm fossil that has been found.

Coconut palms are the most familiar palm from the tropic which used to be a wild plant and has been spread by human activity and currents in the ocean. In the present day it has become a part of everyday life in many places for its resources like food, shelter and fuel.

Coconuts were even used as currency for the purchase of goods right up till the beginning of the 20th century, on the Nicobar Island (Indian Ocean). Coconut palms were mentioned in written scripts 2,000 years ago in India.

Coconut, the most sustainable crop in the world!

Coconuts are one of the most sustainable crops in the world; every part of the coconut can be used in one way or another:

Coconut water (The clear liquid found inside green coconuts) this is enjoyed on beaches as a refreshing drink. Also known as a natural sports drink, many athletes are drinking after exercise for its rehydration properties. Coconut water is also used in cooking, deserts, smoothies and mixed with or without alcohol for a refreshing cocktail. Coconut water when fermented is used to make coconut vinegar and alcohol.

Coconut husk is used to make coir a kind of eco friendly rope used extensively in the tropics.

The outer shell of the coconut is used as a source of fuel or charcoal. Coconut shells are also polished and sold as souvenirs or accessories like purses, jewellery, candle holders, etc.

Coconut meat (The white flesh that is found inside mature brown coconuts) is edible raw or used in cooking for vegetarian and non vegetarian curries. Young coconut meat known as coconut jelly is eaten raw or mixed with coconut water to make smoothies.

Coconut milk The white cloudy liquid extracted from the coconut meat from a mature coconut) is often used in cooking, most commonly in curries. If you leave coconut milk to settle the liquid would set to the bottom and you would find a thick creamy layer on top, this is known as coconut cream. This is used in cocktails e.g. Pina Colada.

Coconut oil (The pale yellow to almost clear liquid extracted from the coconut meat or coconut milk) is most commonly used for cooking at high temperatures in frying. It is also used in other types of cooking and mostly in skin and hair products. For its moisturizing qualities for example in shampoo, conditioner, creams etc.

Coconuts are used in tradition and religion as well as every day uses, for example:

In the San Pablo on the second week of January the Coconut Festival is held for a week. This is in honour of their patron saint Paul the Hermit, the festival consists of street dancing, concerts etc.

In the Hindu tradition the coconut is offered during worship to gods or goddess once is has been decorated. During Hindu weddings a coconut is also placed on a pot representing a womb and coconut flowers are present during the marriage ceremony.

During the Thai festival called Songkran (Held on over New Years Day in April which goes on for 3 days). Coconut milk and Tart Lemon grass is used to make Thai Coconut Lemongrass ritual to honour Thailand’s joyful festival of renewal.

Coconuts are also used as a prize and target in a British traditional fairground game known as “coconut shy” this is where you knock the coconut off of the stand to win the coconut its self.

How do you make coconut oil?

Coconut oil is a vegetable oil that is extracted from the coconut meat (White flesh) of a mature coconut (Brown Coconut). This is the pale yellow almost colourless oil, which can be used in cooking and cosmetic products.

Like coconut milk, coconut oil has a high amount of saturated fats. The saturated fats found in coconut oil are all medium chain fatty acids for example Lauric acid (Found in mothers milk), Caprylic Acid (Found in the milk of various mammals), etc.

In the market you can find two different types of coconut oil, virgin coconut oil and coconut oil made from copra. Within virgin coconut oil you can have cold pressed oil from grated coconut or centrifuged oil from milk.

How to extract coconut oil?

Coconut oil can be extracted two different ways, through a wet or dry process. Both need time, effort and skill just like the coconut milk process.

The dry process is when the coconut meat is removed from the outer husk and dried, also known as copra. It’s then pressed using an expeller. The protein and fibre are lost during this process as there is no way that you can extract the protein from the left over meat (Known as mash). Coconut oil made from copra has to be refined, bleached and deodorised to make it fit for consumption.

At home virgin coconut oil has been made for centuries but boiling coconut milk or fermenting coconut milk. In a factory virgin coconut oil is made by cold pressing grated coconut or centrifuging coconut milk.

Coconut oil can be used in many different ways in cooking and skin and hair products. When it comes to cooking at a high temperature coconut oil is suitable for frying and in curries. Many skin and hair products contain coconut oil because of its moisturising properties and vitamin E content. Coconut oil is known to help dry skin conditions and moisturize dry hair as it produces protein that is required for nourishing damaged hair.

To discover 101 uses of coconut oil click https://www.cocofina.com/pages/101-uses-for-coconut-oil

How do you make coconut milk?

Coconut milk is the white cloudy liquid extracted from the coconut meat. Many people around the world confuse coconut milk with coconut water drained out of a brown coconut, this is in fact mature coconut water.

Coconut milk is known for its high levels of saturated fat, the main saturated fat found is lauric acid which is also found in mother’s milk. Lauric acid has been known to have a positive effect on the circulatory system its also known to help to support bone and brain development. Coconut milk contains vitamins, minerals and electrolytes for example calcium, chloride, potassium, etc.

In many tropical countries where coconuts grow like Brazil, India, Malaysia, Thailand etc, coconut milk is used in many different ways including drinking it raw and used in cooking for example curries, sea food, stews and even desserts. Vegetarians and vegans often use coconut milk instead of dairy products (Cow’s Milk) in ice cream and yogurt, etc. During spring and summer, sweetened coconut milk is served on its own as a drink in Taiwan and southern China. This is made by adding sugar and milk when extracting the coconut milk from the meat. Traditionally coconut milk is used in cooking but it has many other uses such as in skin and hair products. It can be used in bath soaps, hair care products and moisturising creams which help to soothe dry skin.

If you would like to make coconut milk at home. Follow the instructions below.

If you have access to fresh coconut:

Choose a fresh coconut by shaking and choosing one with lots of water sloshing around. Open it without any major accidents, be very careful since its a risky affair if you are not experienced. Grate the flesh. Blend in a blender with a little water. Squeeze through a cheese cloth. A thick almost creamy milk will be obtained on the first squeeze, this step could be repeated up to 3 times to assure all the coconut milk has been collected. After this process if the coconut milk is left to settle the milk would gather at the bottom and a thick creamy layer would form on top, which is called coconut cream.

If you want to make milk from desiccated coconut:

Purchase a good quality desiccated/dry grated coconut. Ensure that it smells sweet and has not off aromas. Soak in hot water (just enough to cover the grated coconut not too much), wait for it cool. Blend in a blender. Squeeze through a cheese cloth. A thick almost creamy milk will be obtained on the first squeeze, this step could be repeated up to 3 times to assure all the coconut milk has been collected. After this process if the coconut milk is left to settle the milk would gather at the bottom and a thick creamy layer would form on top, which is called coconut cream.

What is coconut meat/flesh?

The endosperm or coconut meat, also known as "flesh" found inside the coconut is the edible part of the fruit. The coconut meat found in green coconuts is thinner and more gelatinous (Also known as “coconut jelly”) than the meat found in a mature coconut. When the coconut matures the outer husk turns brown, at this stage there would be less water and the endosperm becomes thicker and harder.

Coconut meat is known for its high amount of saturated fat, but in fact coconut meat contains less fat than many oilseeds (Oils extracted from plants cultivated for their seeds) such as almonds. The proportion of saturated fats in coconut meat is higher than in butter, around 90% of the fat in coconut meat is saturated. Although in the past saturated fats were seen as bad fats, of late there  has been limited tests and research to conclude that the fats in coconut are a type of saturated fats called MCT (Medium Chain Triglycerides) which are beneficial for your body. MCT's are processes in different way to animal based saturated fats.

Although coconut meat contains less sugar and more protein than many other fruits for example oranges bananas and apples, it is also very high in minerals (Zinc and Iron). Coconut meat can be used in many different ways, it can be eaten fresh as a fruit, used in cooking for desserts, curries etc.

From the mature coconut meat, coconut milk, oil and desiccated coconut can be produced.

What is coconut water and what are the benefits of coconut water?

Coconut water or coconut juice is the clear liquid that’s found inside the green coconuts The green coconuts are harvested when they are about about 7 months. When the coconut water reaches the inside of the coconut, the water is clearer than the purest water from any spring - it's 100% naturally sterile. This is because the trunk of the coconut palm, the shell and husk all serve as natural filters for the ground water.

During World War II injured soldiers in the Pacific were without blood plasma for transfusions. Since coconut water is sterile and in perfect ph and electrolyte balance with human blood and it served as an ideal substitute.

Due to the presence of natural potassium and sodium electrolyte salts coconut water is used as a natural sports drink.

As the coconut matures the water inside slowly reduces, the meat in a green coconut is softer and more gelatinous (Known as coconut jelly) than the mature coconut. The thickness of the endosperm (White flesh) increases considerably.

Where do coconut palms grow & why?

The coconut palm tree requires a favourable habitat to grow and bear fruit. It prefers areas with sandy soil, regular rainfall (At least 150cm per year) and lots of sunshine. Coconut trees do not require any shade.

Coconuts require temperatures above 24°C but they are impartial to cold weather. A Coconut is rarely seen in low humidity areas because it needs high humidity to grow. 

So even if the temperature is above 24°C without high humidity the tree will not thrive. The palm tree can withstand winter temperatures of 4-12°C , and long periods of frost are usually fatal. 

This is the reason why coconut trees are found in over 80 different countries around the world mainly to the south of the equator.