When it comes to fruit, is there any more alluring than the coconut? Not if you ask us! There was a time when finding an elusive coconut in the produce section was more difficult than finding your way through the Bermuda Triangle" or "finding something lost in the Bermuda Triangle. Well, guess what? Coconut is having its glorious moment in the sun. These days, supermarket and health food shelves are brimming with coconut this and coconut that. Rosy pink young coconut water: yes, please! Coconut vinegar: the tangier the better. But this isn’t some ephemeral food fad; this tropical wonder packs a powerful nutritional punch and is here to stay.
The word “coconut” comes from the word ‘coco,’ which means ‘a grin’ in Spanish and ‘a monkey face’ in Portuguese. See those three dots on the top of the coconut shell?
Indonesia and the Philippines are, by far, the reigning kings of the coconut game.
Coconut production around the world as of 2012, in metric tons:
Indonesia: 18,OOO,OOO Philippines: 15,862,386 India: 1O,56O,OOO Brazil: 2,888,532
Sri Lanka: 2,OOO,OOO
Other contenders: Thailand, Vietnam, Mexico,
Papua New Guinea, United Republic of Tanzania
Coconut production around the world as of 2012, in metric tons:
Indonesia: 18,OOO,OOO Philippines: 15,862,386 India: 1O,56O,OOO Brazil: 2,888,532
Sri Lanka: 2,OOO,OOO
Other contenders: Thailand, Vietnam, Mexico,
Papua New Guinea, United Republic of Tanzania
there are two kinds of coconut trees—tall and dwarf? The tall trees can rise to more than 70 feet tall, and produce two main types of big-boy coconuts: the wild niu kafa, which has an angular shape, thick husk, and thin flesh, and the domesticated niu vai, which is spherical with a thin husk and thick flesh. Dwarf coconut trees are—you guessed it—much shorter, with more slender trunks. Their coconuts may be smaller, but the tiny trees produce more of them than the tall varieties do.
The Coconut Pantry Coconut Water
The sweet, nutty water straight from the coconut is the ideal hydrating beverage. It’s loaded with electrolytes and potassium, and low in calories.
Coconut Milk
Coconut water and meat are blended together and strained to create this creamy, nutritious alternative to dairy milk.
Coconut Cream
Coconut cream is the thick substance that separates and rises to the top of simmering coconut milk. It’s a staple in Southeast Asian desserts.
Shredded Coconut
Shredding coconut meat creates flakes great for sprinkling on desserts. Toasting it elevates the flavor even more.
Coconut Flour
Made from dried, de-fatted coconut meat, coconut flour is low in car- bohydrates and high in both soluble and insoluble fiber. It lowers the glycemic index of a recipe, while the fiber helps lower your cholesterol and triglyceride levels.
Coconut Oil
This oil is derived from the meat, and is high in lauric acid, the medium chain fatty acid which raises HDL (good) cholesterol levels. It is excel- lent for cooking and baking, especially for those looking to avoid dairy products.
Coconut Butter
This creamy spread is created from ground coconut meat. It’s got a nut butter-like consistency and is a good source of fiber.
Coconut Vinegar
Boasting an impressive array of vitamins, minerals, and polyphenols (a type of antioxidant), coconut vinegar is low on the glycemic index and helps prevent blood sugar spikes after a meal. Coconut vinegar even has antimicrobial properties that help keep foods safe from bacteria.
Coconut Sugar
A brownish sugar made from the sap of the coconut palm, coconut sugar does not taste like coconut. Its creamy, caramel-like sweetness works well in desserts or ingredients that typically meld well with molasses flavors, like sweet potatoes.
Coconut Aminos
Made from coconut tree sap, this seasoning sauce is a soy sauce substitute that is packed with active nutrients, minus the GMOs. It’s perfect for stir-fried vegetables.
Coconut Nectar
A natural sweetener derived from sap tapped from the flowering stems of the coconut blossom. Low temperature evaporation produces a raw, low glycemic and nutrient-rich syrup. It makes a great vegan alternative to honey.
The sweet, nutty water straight from the coconut is the ideal hydrating beverage. It’s loaded with electrolytes and potassium, and low in calories.
Coconut Milk
Coconut water and meat are blended together and strained to create this creamy, nutritious alternative to dairy milk.
Coconut Cream
Coconut cream is the thick substance that separates and rises to the top of simmering coconut milk. It’s a staple in Southeast Asian desserts.
Shredded Coconut
Shredding coconut meat creates flakes great for sprinkling on desserts. Toasting it elevates the flavor even more.
Coconut Flour
Made from dried, de-fatted coconut meat, coconut flour is low in car- bohydrates and high in both soluble and insoluble fiber. It lowers the glycemic index of a recipe, while the fiber helps lower your cholesterol and triglyceride levels.
Coconut Oil
This oil is derived from the meat, and is high in lauric acid, the medium chain fatty acid which raises HDL (good) cholesterol levels. It is excel- lent for cooking and baking, especially for those looking to avoid dairy products.
Coconut Butter
This creamy spread is created from ground coconut meat. It’s got a nut butter-like consistency and is a good source of fiber.
Coconut Vinegar
Boasting an impressive array of vitamins, minerals, and polyphenols (a type of antioxidant), coconut vinegar is low on the glycemic index and helps prevent blood sugar spikes after a meal. Coconut vinegar even has antimicrobial properties that help keep foods safe from bacteria.
Coconut Sugar
A brownish sugar made from the sap of the coconut palm, coconut sugar does not taste like coconut. Its creamy, caramel-like sweetness works well in desserts or ingredients that typically meld well with molasses flavors, like sweet potatoes.
Coconut Aminos
Made from coconut tree sap, this seasoning sauce is a soy sauce substitute that is packed with active nutrients, minus the GMOs. It’s perfect for stir-fried vegetables.
Coconut Nectar
A natural sweetener derived from sap tapped from the flowering stems of the coconut blossom. Low temperature evaporation produces a raw, low glycemic and nutrient-rich syrup. It makes a great vegan alternative to honey.
