LOCO FOR COCONUT

The silent symbol of all things tropical, the Coconut is loved, devoured and enjoyed across the world. Not only that, but from her husk to the juicy fruit inside, the Coconut is actually considered one of nature’s most useful plants. The fruit itself, which is our food for today, comprises three main parts: Coconut water, coconut oil and coconut milk!

The Coconut is a water dispersed fruit and seed. The fruit is popular for various medicinal as well as culinary uses. The dry, mature nut is used to make coconut oil, soap and cosmetics while coconut milk is used in many food delicacies and beauty products. Desiccated coconut is used in various bakery and confectionery products. Coconut water is used as a thirst-quenching drink and for medicinal purposes, for example, to prevent kidney stones.

Coconut water is one of the purest form of waters. It contains no cholesterol and has more electrolytes than any fruit or vegetable. It is sweet, tasty, full of salts and vitamins, which are very important for the body. It also contains trace amounts of copper, phosphorous and sulfur, thus, making it an excellent source of water to help correct electrolyte imbalance. The vitamin C content of the water is enough to meet the daily requirements of the body. It is fat-free, low in carbohydrates and calories. Coconut water can be fermented to produce coconut vinegar.

Coconut milk is one of many edible products available from coconuts. Coconut milk is high in iron, with 22 percent of the recommended daily allowance. It also has 110 percent of the daily recommendation of manganese. Coconut milk is also high in magnesium, phosphorus, potassium, copper, selenium, zinc, folate and vitamin C. It also contains vitamin E, vitamin K, thiamin, vitamin B6, niacin, choline, pantothenic acid and calcium.
Another byproduct of the coconut is coconut oil. It is commonly used in cooking, especially for frying. It can be used in liquid form as would other vegetable oils, or in solid form as would butter or lard.

More Benefits?
The dietary fiber obtained from coconut is beneficial for prevention of heart diseases and colon cancer. The shell is used to make charcoal, activated carbon, household items, handicrafts and many more products. Even the fibrous husk is useful for making ropes, coir, organic fertilizers, etc. The inflorescence is used as an ingredient while making sugar, alcoholic drinks and the spathe is used to make helmets, handbags, fans, etc. No, this is not the end, the leaves are used to make paper pulp, baskets, brooms and trays. The trunk provides innumerable wood products and the roots are used in the production of dye, twine and ropes. Thus, from head to toe, coconut is beneficial to all. Coconut nutritional value makes it still more valuable.
•As coconut is rich in dietary fiber, it helps improve your digestive health. It prevents constipation.
•It helps thin and emaciated individuals to build up the muscle fast.
•Coconut milk works great for sore throat and helps relieve stomach ulcers.
•Coconut water is believed to lessen the rashes caused by smallpox, chickenpox and measles.
•This water can make your skin glow, by keeping it young.
•The water obtained from the fruit works great for intestinal worms and helps relieve most of the stomach and urinary problems.
•Studies show that coconut helps reduce the viral load of HIV.o
•Water from the fruit contains simple carbohydrates. So, if you lead a sedentary lifestyle, excessive consumption of the water can lead to weight gain.
•The water helps avoid kidney problems. But as it exhibits diuretic properties, excessive consumption of the water can lead to dehydration (as you will have to visit the toilet frequently).
We are certain you would incorporate coconut in your regular diet, because now you know that it is a natural elixir of life!

Below are simple, delicious recipes made with coconut.

a) Coconut Pie
b) Banana Coconut shake
c) Coconut Chicken Curry Sauce

Coconut Pie


Ingredients :
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, lightly beaten
1/2 cup flaked coconut
1 tablespoon butter
11/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon vanilla extract
6 tablespoons sugar
1/4 cup flaked coconut

Directions
1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
3. In a small bowl, beat the egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
4. Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.



Banana Coconut Shake


Ingredients:
2 refrigerated bananas
1/4 teaspoon vanilla extract
2 generous tablespoons honey (or to taste)
1 tablespoon flour
2 cups crushed ice or 1 1/2 cups crushed ice & 1 cup frozen peaches
1 cup coconut flakes
2 cups milk

Direction:
Mix all in order given in large blender. Blend on high speed until smooth. Use organic for everything if possible. Enjoy!

Coconut Chicken Curry Sauce