Coconut: Uses, Benefits and Products

Virgin Coconut Oil

What is Virgin Coconut Oil ?

Virgin Coconut Oil can only be achieved by using fresh coconut meat or what is called non-copra (see below for a definition of copra). Chemicals and high heating are not used in further refining. There are currently two main processes of manufacturing Virgin Coconut Oil:

1. Quick drying of fresh coconut meat which is then used to press out the oil. Using this method, minimal heat is used to quick dry the coconut meat, and the oil is then pressed out via mechanical means.

2. Wet-milling. With this method the oil is extracted from fresh coconut meat without drying first. "Coconut milk" is expressed first by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge.

The method used by our suppliers at Mt. Banahaw Health Products Corporation in the Philippines is fermentation. The coconut milk expressed from the freshly harvested coconuts is fermented for 24-36 hours. During this time, the water separates from the oil. The oil is then slightly heated for a short time to remove moisture, and filtered. The result is a clear coconut oil that retains the distinct scent and taste of coconuts. This is a traditional method of coconut oil extraction that has been used in the Philippines for hundreds of years. Laboratory tests show that this is a very high quality coconut oil, with the lauric acid content being 50% to 53%. This oil is not mass produced, but made by hand just as it has been done for hundreds of years. Since our suppliers live in the community where the coconuts grow, they personally guarantee that the best organic coconuts available are used in producing this Virgin Coconut Oil, and that no chemicals whatsoever are used in the growing or processing of the coconuts.

How is Virgin Coconut Oil different from other coconut oils?

Most commercial grade coconut oils are made from copra. Copra is basically the dried kernel (meat) of the coconut. It can be made by smoke drying, sun drying, or kiln drying, or derivatives or a combination of these three. If standard copra is used as a starting material, the unrefined coconut oil extracted from copra is not suitable for consumption and must be purified - that is refined. This is because the way most copra is dried is very unsanitary. Most of the copra is dried under the sun in the open air, where it is exposed to insects and molds. The standard end product made from copra is RBD coconut oil. RBD stands for refined, bleached, and deodorized. Both high heat and chemicals (e.g. solvent extractions) are used in this method. RBD oil is also often hydrogenated or partially hydrogenated. Hydrogenated oils have been shown to increase serum cholesterol levels which contribute to heart disease.

One of the main differences between Virgin Coconut oil and refined coconut oils is the scent and taste. All Virgin Coconut Oils retain the fresh scent and taste of coconuts, whereas the copra-based refined coconut oils have no taste at all due to the refining process.

How We Discovered this Unique Oil

When I first read about the health benefits of coconut oil, I asked my wife, who grew up on a coconut plantation here in the Philippines, if there was a more natural way to extract the oil from the coconut, so that we didn't have to buy the refined coconut oils found in all the stores here in the Philippines. She said there was a method the older generation used to extract the oil by grating the fresh coconut, extracting the coconut milk, and then letting the coconut milk stand in a covered bucket for about 24 hours. After 24-36 hours, the oil naturally separates from the water producing a crystal clear oil that retains the full scent and taste of coconuts. So we started making our coconut oil that way and using it for our cooking needs with our three children. We couldn't believe how great it tasted, and how healthy we felt. We had been living on Mt. Banahaw for almost two years by that time, and in the year 2000 telephone service was provided to our rural farming community, allowing me to put up a website about our Philippine Herbs. I decided to put our Virgin Coconut Oil up on the website, not really expecting people to order it because it was a bit expensive since we had to hire people to make the oil, and shipping cost a bit because of the weight. Boy, we were surprised when people started ordering, and then re-ordering it because they felt so great after using it! They told us there was no other coconut oil like it on the market.

The healthiest unprocessed culinary oil in the world, Extra Virgin Coconut Oil contains antibacterial, antiviral and Extra Virgin Coconut Oil by Garden of Life.

Extra Virgin Coconut Oil is the healthiest, most versatile unprocessed dietary oil in the world. Our Extra Virgin Coconut Oil is made from organically grown coconuts and is an excellent cooking oil. It contains Medium Chain Triglycerides (MCTs) which the body metabolizes quickly, converting the fats to energy rather than storing them as fat. Extra Virgin Coconut Oil is a stable, healthy saturated fat that does NOT elevate "bad" (LDL) cholesterol.

Garden of Life® Extra Virgin Coconut Oil is rich in lauric-acid (50-55% capric and caprylic acid.) These are super fatty acids with strong anti-microbial properties. We think it is simply the best tasting, most aromatic coconut oil on the planet!

Health Benefits of Coconut Oil

Coconut oil has been used as a cooking oil for thousands of years, and is still a staple in the diets of many people living in tropical areas today. It was once popular here in the United States as well, until shortages of imported oils during WW II created the need to promote local oils like soybean and corn oil. Soon, polyunsaturated fats became the norm in this country; and with it came a rise in obesity, higher cholesterol levels, and degenerative diseases related to aging.

Coconut oil has been shown to reduce the symptoms of digestive disorders, support overall immune functions, and to help prevent bacterial, viral and fungal infections. People who consistently use coconut oil, report changes in their ability to go without eating for several hours without experiencing the effects of hypoglycemia.
A study conducted in Yucatan where coconut oil is a staple, showed that metabolic rates of people living there were 25% higher than in comparable test subjects living in the United States. Increased metabolic rate is a key to healthy weight management and could account for the leanness of people living in areas where coconut oil is consumed on a daily basis. The study further observed that local women displayed none of the symptoms commonly associated with menopause.

Good Fat vs Bad Fat

Research done in the 1950s concluded that all fat was bad. And still today many people equate fat with weight gain, clogged arteries, high blood pressure, etc. However, certain fats actually help to prevent those conditions and are essential to good health. Early researchers failed to distinguish between saturated, monounsaturated, and polyunsaturated fats. They assumed at the time, that all fats (including coconut oil) were unhealthy because they raised serum cholesterol levels. But, in revisiting those studies, researchers found that hydrogenated (refined) coconut oil had been used. All hydrogenated oils produce higher serum cholesterol levels, and contribute to greater oxidation and free radicals in the body. In fact, further research has shown that excess amounts of trans-fatty acids (found in hydrogenated vegetable oils) increase the risk of degenerative diseases and other age-related maladies.
> Studies have shown that the amount of unsaturated oil in the diet strongly affects the rate at which wrinkled skin develops. Taken internally and used topically, Extra Virgin Coconut Oil is effective at slowing down that process.
Extra Virgin Coconut Oil has tremendous antiviral properties. Lauric Acid makes up 50 to 55 percent of the medium-chain fatty acids in Extra Virgin Coconut Oil. In the body lauric acid converts into monolaurin, a compound which is adept at fighting viral pathogens, and is also present in large quantities in breast milk, where it protects infants from viral, bacterial and parasitic infections.

Other Uses and Benefits of Virgin Coconut Oil

Pure virgin coconut oil can help keep the skin from developing liver spots and other blemishes caused by aging and over exposure to sunlight. It improves the appearance of skin by helping to keep connective tissues strong and supple so that the skin doesn't sag and wrinkle. In addition, virgin coconut oil can help heal and repair the skin and make the skin smoother and more evenly textured by removing the outer layer of dead skin cells. Virgin coconut oil can also be used in hair treatments to condition the scalp and soften hair. Furthermore, virgin coconut oil smells great, since it retains the natural coconut odor.

Virgin Coconut Oil, truly is Nature’s Blessing

"Medical Research has shown that coconut oil helps the immune system respond in a beneficial manner. That the monolauric and lauric acid derived from coconut oil is an appropriate choice of lauric acid for promoting health and as an adjunct treatment to viral diseases, monolauric is used by the body to produce high levels of anti-microbial activity."

VIRGIN COCONUT OIL
Since Nature’s Blessings owns the organic coconut plantation, we are able to pick the nuts at exactly the right age. The nuts are delivered on the same day to our processing plant which is also right in the plantation. The coconuts are de husked, grated and the fresh coconut meat is cold-pressed and filtered. Our process retains the enzymes, lauric acid and all the other immune system building nutrients. Except for picking and opening the nut, there is little human handling in our process. Stainless steel mechanical equipment is used in order to provide a sanitary controlled environment in the processing plant. The coconut oil is strained and immediately bottled. No chemicals or preservatives are added. You only get pure unadulterated VIRGIN COCONUT OIL.

The finished product is strained and carefully filtered straight into the sanitized pet bottles. Every batch of VCO undergoes strict quality control, prior to distribution. We believe that our Virgin Coconut Oil is the best in the market that we are willing to provide FREE samples for you to try.

ORGANIC VIRGIN COCONUT OIL has been used for cooking and medicinal purposes in the Far East for hundreds of years. We handle our own marketing and distributing centers, thereby being able to provide you the best possible prices from the farm. We at Nature’s Blessing suggest you use VIRGIN COCONUT OIL for all your cooking needs. VIRGIN COCONUT OIL is said to be the healthiest oil on earth.

Here are what the experts say:

"Coconuts play a unique role in the diets of mankind because they are the source of important physiologically functional components. These physiologically functional components are found in the fat part of whole coconut, in the fat part of desiccated coconut, and in the extracted coconut oil.
Lauric acid, the major fatty acid from the fat of the coconut, has long been recognized for the unique properties that it lends to non food uses in the soaps and cosmetics industry. More recently, lauric acid has been recognized for its unique properties in food use, which are related to its antiviral, antibacterial, and antiprotozoal functions.

Now, capric acid, another of coconut’s fatty acids has been added to the list of coconut’s antimicrobial components. These fatty acids are found in the largest amounts only in traditional lauric fats, especially from coconut. Also, recently published research has shown that natural coconut fat in the diet leads to a normalization of body lipids, protects against alcohol damage to the liver, and improves the immune system’s anti-inflammatory response.

Clearly, there has been increasing recognition of health – supporting functions of the fatty acids found in coconut. Recent reports from the U.S. Food and Drug Administration about required labeling of the trans fatty acids will put coconut oil in a more competitive position and may help return to its use by the baking and snack food industry where it has continued to be recognized for its functionality. Now it can be recognized for another kind of functionality: the improvement of the health of mankind."

Source: Coconut: In Support of Good Health in the 21st Century by Dr. Mary G. Enig, Ph.D., F.A.C.N

Coconut Oil may reduce spread of HIV

A Philippines research study shows that the coconut oil can delay as well as reduce HIV (human immunodeficiency virus) which spreads AIDS. The breakthrough may come as a light at the end of the long dark tunnel in the worldwide fight against AIDS. The study, carried out by the government's San Lazaro Hospital and pharmaceutical giant United Laboratories since 1989, discovered that coconut chemical lauric acid inhibits, delays and reduces the spread of HIV virus. Lauric acid is the basis of monolaurin and sodium lauryl sulfate which were found as the active chemicals promising in controlling HIV.

On July 19, 1995, Dr. Mary Enig, noted biochemist and nutritionist, was quoted in an article published in The HINDU, India's National Newspaper as stating that coconut oil is converted by the body into "Monolaurin" a fatty acid with anti-viral properties that might be useful in the treatment of AIDS. The staff reporter for The HINDU wrote about Enig's presentation at a press conference in Kochi and reported on Dr. Enig's observation the "Monolaurin helped in inactivating other viruses such as measles, herpes, vesicular stomatitis and Cytomegalovirus (CMV) and that research undertaken so far on coconut oil also indicated that it offered a certain measure of protection against cancer-inducing substances." Here is a recent report published by the Philippine Daily Inquirer, a leading Philippine Newspaper…

"HEALTH Secretary Manuel Dayrit stirred the national adrenalin at the Senate hearing on SARS recently when he unveiled virgin coconut oil as a potential cure for viral epidemics such as the deadly Severe Acute Respiratory Syndrome.

"While the senators cackled over the appellation ‘virgin,’ Dayrit was careful to mark the word ‘potential.’ "Dayrit is well aware of the potential of virgin coconut oil. His own father, Dr. Conrado Dayrit M.D., has been successful in using virgin coconut oil since 1980 to combat the AIDS virus among AIDS patients in the San Lazaro Hospital.
"The elder Dayrit is currently conducting test applications of virgin coconut oil to SARS patients in cooperation with The Research Institute for Tropical Medicine at Alabang.
"Medical director of the Potenciano Medical Center (formerly Polymedic), emeritus professor of pharmacology, University of the Philippines and past president of the National Academy of Science and Technology, Dayrit has been quietly at work on 14 patients ages 22 to 48 on a shoestring budget.
"The elder Dayrit's work has been documented in the research book The Healing Miracles of Coconul Oil, written by Bruce Fife, American doctor of naturopathy, and cited by the Michigan State University's Department of Chemistry and Pharmacology.
"Unfortunately, local research into coconut oil as medicine failed to take off on a larger scale since pharmaceutical companies were not interested in funding research of a natural readily available substance that they cannot protect with a patent and charge exorbitant prices for.


"What makes coconut oil, virgin at that, a potent healing food for an extremely health-challenged world?

"In nutritional terms, coconut oils are rich in medium-chain fatty acids (known as MCFA) of vital nutrients and protective anti-microbials lauric and capric acids. These anti-microbial fatty acids are of the same substance found in mother's milk that protects infants from infectious illnesses when their immune systems are yet immature. This is the same rationale that drives pacific islanders to feed their babies with coconut water from young nuts as a natural infant formula.
"Even pharmaceutical companies have recognized MCFAs found in abundance in coconut oil to make them a primary ingredient in infant milk formulas.
"It is this powerful antimicrobial/antiviral information that the elder Dayrit is tapping in his search for a cure, if not an immune defense against SARS.
"In the ongoing test applications, Dr. Conrado Dayrit's prescription is 4 tablespoonfuls of virgin coconut oil a day ‘to keep viruses at bay’.

VIRGIN BEST

"Coconut oil is at its virgin best when cold-pressed and naturally processed from freshly harvested mature coconut meats at a temperature (below 100ø F or 40ø C) that retains its natural antioxidant properties in Vitamin E, fatty acids and enzymes and -as with other raw virgin oils-preserves the living energy that sustains health.
"The manual process is natural but laborious that only a liter of virgin coconut oil can be produced from 15 to 17 fresh nuts even with mechanized aid. The availability of virgin coconut oil in the domestic market is a challenge as limited quantities are sold selectively in rovingorganicmarkets.
"Commercial-grade coconut cooking oil is mechanically processed from aged and dried coconut meat (copra) where the oil is extracted at high temperatures and undergoes further refining, in the process losing its enzymes and reducing its MCFA pharmaceutical properties.
"In the 1980s, Dayrit's was the first clinical study on coconut oil, which led to the breakthrough discovery that medium-chain fatty acids (MCFA)-specifically lauric, which comprise 53%, and capric-were effective in killing human immunodeficiency virus (HIV) in lab cultures.
"Since the HIV is a lipid-coated virus as the SARS coronavirus, there is a high probability that virgin coconut oil can produce the same effect on the latter.
"Unlike the standard drugs that attack human immunodeficiency virus's genetic material, MCFAs in coconut oil simply break the virus apart. Because MCFAs in coconut oil mimic the fatty acids of the virus's coating (called lipid membrane), the antimicrobial MCFAs are readily absorbed by the unsuspecting virus, weakening its protective membrane until it breaks apart, killing the virus. What is significant thus far is that the most drug-resistant superviruses don't develop immunity to a natural mechanism.
"Virgin coconut oil is preferred as medicine over commercial coconut cooking oil because its nutrients and anti-microbial properties are at its most potent state when the oil is raw and unadulterated.
"On top of this, coconut oil has the highest source of MCFAs among all palm oils, with antimicrobial lauric acid making up 53 percent of its composition.
"Modern medical science is now just beginning to unlock the healing secrets of coconut oil that traditional coconut-eating people have known instinctively.
"According to the resource book The Healing Miracles of Coconut Oil, coconut oil sponges out petrochemical waste from factories, exhaust, etc. in the body. Natural coconut oil is proven to be a petrochemical filter and can destroy microbes. "Coconut oil has also been found to kill most STD bacteria including some strains of HIV. It inactivates viruses like measles, herpes simplex 1 & 2; bacteria such as e. coli, salmonella, influenza, yeast infections. Fungus like candida, clamidia and eczema can't grow in coconut oil.
"Taken in therapeutic amount of 3 1/2 tablespoonfuls (pure or mixed with coconut water or food), coconut oil can remove the bacteria which causes ulcers. "Virgin coconut oil has been recognized for its optimum healing properties in Ayurvedic Indian medicine to treat malabsorption for thousands of years."
Nature’s Blessings Virgin Coconut Oil is considered virgin best.

Virgin Coconut Oil solidifies in temperatures under 74 degrees Fahrenheit.

At over 76 degrees Fahrenheit, Virgin coconut Oil will liquefy as clear as water as shown in picture.

How to use Coconut Oil

  • As cooking oil, it is ideal for use, having a high resistance to heat, and the ability to remain whole without losing its chemical composition despite exposure to high temperatures.
    (Coconut oil does not lose the properties [Lauric Oil] that help the immune system respond in a beneficial manner, even when used for cooking. Additionally, there are anecdotal reports that consumption of coconut is beneficial for individuals with the chronic fatigue and immune dysfunction syndrome known as CFIDS.) So use Virgin coconut oil for all your cooking needs.

  • As salad oil, Virgin Coconut Oil is also ideal for use, given the natural and health-treating benefits provided by its essential ingredients. Create you own salad oil.

  • (Monolaurin is the antiviral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid-coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria, including listeria monocytogenes and helicobacter pylori, and protozoa such as giardia lamblia. Also, approximately 6-7% of the fatty acids in coconut fat are capric acid. Capric acid is another medium chain fatty acid, which has a similar beneficial function when it is formed into monocaprin in the human or animal body. Monocaprin has also been shown to have antiviral effects against HIV, which has led to Virgin Coconut Oil being used in treating AIDS in clinical trials in the Philippines.)

  • A hair conditioner, it embellishes the hair, leaving it soft and silky.
    (In certain countries, the pulp is used as a balm to stimulate hair growth; a small amount of virgin coconut oil massaged into the scalp at night conditions both the hair and scalp. Virgin Coconut Oil will clear your scalp of dandruff and give you immediate relief from itchy scalp. Coconut oil is used in sun products and foam baths, but it can also be added in products for dry and damaged hair given its sheathing properties. The elders in the Philippines claim that the reason their hair does not turn gray is because of the virgin coconut oil. They also credit the virgin coconut oil for the reason the older generation have long healthy black silky hair.)

  • As a massage oil and body lotion, it leaves skin soft and smooth, relieving dry skin itchiness and other skin diseases, making the skin supple.
    (It is used to make Monoï for example, an ancient Tahitian word meaning "scented oil" in the reo-maohi language, made from Tiare Gardenia blossoms and coconut extract from the Cocos Nuncifera variety. It is more popularly known now as a natural skin care product used by the island dwellers of French Polynesia. The elderly of the Philippines have used raw coconut oil as their before or after bath lotion for hundreds of years.)

All batches of Nature’s Blessings Virgin Coconut Oil are sent to the lab for chemical analysis. For a complete result of these findings, please click here.


For additional information, please refer to the article of Dr. Mary G. Enig, Ph.D., F.A.C.N.
http://www.apcc.org.sg/special.htm
Nature's Miracle Oil by Bruce Fife, N.D.

If I asked you which dietary oil provides the widest range of health benefits, what would be your answer? If I asked you what oil can protect you from heart disease, rev up your metabolism, help you lose excess weight, protect you from cancer, and prevent infectious disease, what would you answer? Is it olive oil? Flaxseed oil? Borage oil?...The answer is "no" on all three accounts. Is there such an oil? You bet there is. If I told you that this oil happened to be coconut oil, would you be surprised?

Most people would.

Once mistakenly believed to be bad for the heart because of its saturated fat content, coconut oil is now known to contain a unique form of saturated fat that actually helps prevent heart disease, stroke, and hardening of the arteries as well as provide many other health benefits.
Asian and Polynesian people who rely on coconut and coconut oil as a part of their daily diet have the lowest heart disease rates in the world. Some of these people get as much as 50 percent of their total daily calories as saturated fat, primarily from coconut oil. If coconut oil caused heart disease, as some people used to believe, these people would have all died off centuries ago. Those populations who consume large quantities of coconut oil have remarkably good cardiovascular health. Absent are the heart attacks and strokes characteristic in Western countries where coconut oil is rarely used.

We advise the reader to click on the whole article written by Bruce Fife, N. D.

Excerpts from "Use Fat to Lose Fat" By Thomas Lee, M. D.

With all the miracle cures and special diets around us, we should be getting more slender and healthy by the minute. But notice people in your local supermarkets and restaurants today and decide for yourself whether that appears to be true. After a three-decade run as the national obsession, dieting to become slim by eating less fat or skipping meals simply has not worked. The only things really getting thinner are our wallets.

We have been taught that fat and oil are bad for our health because they clog our arteries, make us fat, and have us falling apart in no time. For the past few decades, the official story has been that the dreaded killers have been the saturated fats. These are often found in the bodies of large animals and are usually not contributed to our dinner plates willingly.

Have you ever eaten a big meal, but still felt hungry? Perhaps you even have felt the need to nap for a while afterwards. These responses are due to the carbohydrate portions of the meal, rather than the fats or oils. Fats and oils are released into your blood much more slowly and steadily than carbohydrates.

Coconut oil does not inhibit the effects of the thyroid hormone, while many seed and grain oils have been proven to do so. Because a faster metabolism burns more weight off your body, a stronger thyroid function -- along with some physical exercise -- will help you lose excess body fat, or avoid your putting it on in the first place.

Click here for the whole article of Dr. Thomas Lee, M. D.

Coconut Food Value:
Source: University of Florida IFAS
Coconut Meat:

One cup shredded raw unsweetened coconut contains: 47% water, 283 calories, 3 gm protein, 26 gm total fat, 24 gm saturated fat, 12 gm carbohydrates, 2.6 mg vitamin C, 1.9 mg iron, 3 gm fiber, and no cholesterol.

Coconut "health" Juice

"The Coconut Board of India reports the numerous medicinal properties of tender coconut water as.

  • Good for feeding infants suffering from intestinal disturbances.

  • Oral rehydration medium

  • Contains organic compounds possessing growth promoting properties

  • Keeps the body cool

  • Application on the body prevents prickly heat and summer boils and subsides the rashes caused by small pox, chicken pox, measles, etc.

  • Kills intestinal worms

  • Presence of saline and albumen makes it a good drink in cholera cases

  • Checks urinary infections.

  • Excellent tonic for the old and sick

  • Cures malnourishment.

  • Diuretic

  • Effective in the treatment of kidney and urethral stones

  • Found as blood plasma substitute because it is sterile, does not produce heat, does not destroy red blood cells and is readily accepted by the body.

  • Aids the quick absorption of the drugs and makes their peak concentration in the blood easier by its electrolytic effect.

  • Urinary antiseptic and eliminates poisons in case of mineral poisoning."

Source:
http://coconutboard.nic.in/tendnutr.htm

Coconut Juice:

"It's a natural isotonic beverage with the same level of electrolytic balance as we have in our blood. It's the fluid of life, so to speak, says Mr. Morton Satin, Chief of FAO's Agricultural Industries and Post Harvest Management Service."

Sport drinks vs. coconut water

Component

Sports drink
(mg/100 ml)

Coconut water
(mg/100 ml)

Potassium

11.7

294

Sodium

41

25

Chloride

39

118

Magnesium

7

10

Sugars

6

5


The US Department of Agriculture (USDA) reports that one serving of coconut juice can provide a person his Vitamin C requirements for the day. Below is a list of the food value of coconut juice based on USDA findings.


100ml of coconut juice contains:

Nutrient

Units

Value per 100 grams of edible portion

Sample Count

Std. Error

Proximates

Water

g

94.99

7

0.270

Energy

kcal

19

0

 

Energy

kj

79

0

 

Protein

g

0.72

4

0.417

Total lipid (fat)

g

0.20

6

0.085

Ash

g

0.39

5

0.082

Carbohydrate, by difference

g

3.71

0

 

Fiber, total dietary

g

1.1

0

 

Minerals

Calcium, Ca

mg

24

4

3.347

Iron, Fe

mg

0.29

3

0.094

Magnesium, Mg

mg

25

1

 

Phosphorus, P

mg

20

3

4.800

Potassium, K

mg

250

1

 

Sodium, Na

mg

105

1

 

Zinc, Zn

mg

0.10

0

 

Copper, Cu

mg

0.040

1

 

Manganese, Mn

mg

0.142

0

 

Selenium, Se

mcg

1.0

0

 

Vitamins

Vitamin C, total ascorbic acid

mg

2.4

4

0.879

Thiamin

mg

0.030

5

0.022

Riboflavin

mg

0.057

4

0.044

Niacin

mg

0.080

3

0.060

Pantothenic acid

mg

0.043

0

 

Vitamin B-6

mg

0.032

2

 

Vitamin A, IU

IU

0

1

 

Vitamin A, RAE

mcg_RAE

0

1

 

Lipids

Fatty acids, total saturated

g

0.176

0

 

4:0

g

0.000

0

 

6:0

g

0.001

0

 

8:0

g

0.014

0

 

10:0

g

0.011

0

 

12:0

g

0.088

0

 

14:0

g

0.035

0

 

16:0

g

0.017

0

 

Fatty acids, total monounsaturated

g

0.008

0

 

18:1 undifferentiated

g

0.008

0

 

Fatty acids, total polyunsaturated

g

0.002

0

 


 

Natural Benefits and Curative Properties of Coconut


The coconut is a nourishing, strengthening dietary supplement. It is used in all stages of maturity. As a food, it is most valuable before it matures. Its jelly-like tender kernel contains various enzymes and is easily digestible. The milk of fresh coconut forms a valuable food for children suffering from nutritional deficiency. It has adequate natural minerals and high quality proteins which are valuable for growth and repair of the body.


The water of the tender green coconut, generally known as mineral water, is used as a beverage and a refreshing drink. A tender coconut, which is fully grown and only one month old, contains about 400 to 465 C.C. of water. It contains sufficient sugar in an easily assimilable form. It is an excellent tonic for health. The water of a single coconut contains sufficient vitamin C to meet the daily requirements of the body. It also contains several vitamins in the B group. These are niacin, pantothenic acid, biotin, riboflavin, folic acid and thiamin as well as pyridoxin in traces. The water also contains sodium, potassium, calcium, magnesium, iron, copper, phosphorus, sulfur and chloride.

Intestinal Worms

The coconut is an ancient and very effective remedy for intestinal worms of all kinds. A tablespoonful of the freshly ground coconut should be taken at breakfast, followed by a dose of castor oil after three hours. The process may be repeated until the cure is complete.

Acidity
The mature dried coconut is valuable in the treatment of acidity. Its oil reduces the Acid secretion of the stomach and gives much relief to the patient.

Digestive System Disorder

Tender kernel of coconut is highly beneficial in the treatment of digestive system disorders. It is valuable in diseases like indigestion, colitis, gastric ulcers, diarrhea, dysentery arid piles. The tender coconut water is also an excellent remedy for flatulence, vomiting and dyspepsia. In vomiting, it is food medicine of great value when other methods of allaying it have failed.

Dry Cough

Coconut milk, mixed with milk and pure honey, taken every night before going to bed, is an effective food remedy for dry cough due to throat irritation or due to excessive smoking.


Cholera
Tender coconut water is very useful in fighting cholera. Eight to 12 ounces of this water mixed with a teaspoonful of fresh lime juice should be administered orally to the patient. It rectifies the electrolyte balance and neutralizes the acidosis of the blood. Coconut water is a known source of potassium-rich fluid, and since cholera patients can almost invariably take oral fluids following initial correction of shock and acidosis, the experts suggest intake of coconut water is a must for cholera patients.


Urinary Disorders

The coconut water is a valuable cure for urinary disorders. It acts as a natural diuretic in heart, liver and kidney disorders such as scanty and suppressed urination.

Bilious Fever

Coconut water is highly beneficial in the treatment of bilious fever. It should be given frequently in small doses. Water should, however, not be taken immediately after taking coconut water. It may be taken after some time, if necessary.


Ascites
It is a disease which causes swelling in the stomach due to fluid accumulation. Coconut water is valuable in ascites. The patient should be given two or three glassfuls of coconut water to drink. This quantity may be increased or decreased according to the condition and needs of the patient.

Skin Disorders

The oil extracted from the flesh of the ripe nut is an effective dressing for burns and scalds. It is of great value in the preparation of ointments as it penetrates the skin readily. The tar-like fluid obtained from the red, hot shell of a ripe nut is a rubifacient which causes reddening and warming of the skin. It is a household remedy for ringworm, itch and other skin diseases."

Source:
http://www.indiangyan.com/books/healthbooks/food_that_heal/coconut.shtml

Suggested Sites to Visit: Dr. Jon J. Kabara, PhD
Health Oils from the tree of Nutritional and Health aspects of Coconut Oil)
http://www.apcc.org.sg/John.PDF
Dr. Mary G. Enig, Ph.D., F.A.C.N.:Coconut: In Support of Good Health in the 21st Century
http://www.apcc.org.sg/special.htm
Bruce Fife, N.D.: The Healing Miracles of Coconut Oil
http://www.piccadillybooks.com/books/item0056.html
Dr. Ray Peat, PhD: Coconut Oil and Its Virtues
http://www.naturodoc.com/library/nutrition/coconut_oil.htm
Lauric.org Mission Statement:
http://lauric.org/mission.html
Dr. Stephen Byrnes, PhD, RNCD:I've got a Lovely Bunch of Coconuts
These notes are not intended as a substitute for clinical experience, training or treatment. Clinical judgment and common sense may obviate certain information in these notes at varying times and circumstances. No standard of care is stated or implied. The data are believed to be correct, but approved prescribing practices and up to date information should be followed, even if contrary to statements made in these pages. Please consult your medical practitioner or physician.

RECIPES

For those of you looking for some tasty ways to include more coconut products into your diet, I offer the following simple recipes. For those of you into cooking, two excellent cookbooks are noted in the Resources section at the end of this article.

COCONUT SMOOTHIE

I always recommend this easy shake as a morning meal or mid-afternoon snack. It is filling, nutritious, and rich in lauric acid.

6 oz. coconut milk (remember, do not use the LITE kind)
2-3 frozen strawberries (or 1/4 of a peach, papaya, or kiwi)
2 tbsp. of whole milk yogurt or cream, preferably raw
1 fresh egg, preferably free-range
1 scoop of whey protein powder or Brewer's yeast (optional)
2 ice cubes

Place in your blender and run for 30 seconds.

COCONUT OATMEAL

This easy recipe is good to make your morning oatmeal last longer in your stomach. It is also good if you are lactose intolerant and cannot use milk in your hot cereals.

2 cup of dry oats, soaked overnight in 2 cup of water and 1 tsp of either yogurt or raw vinegar
2 cups of coconut milk
1 tsp. of honey or maple syrup

When you're ready to cook your oatmeal, add the coconut milk to the oats and water. Bring to a boil, then simmer for about 2 minutes. Add your sweetener of choice and enjoy. This filling cereal dish, along with a hard boiled egg and a piece of fruit makes for an excellent breakfast. Remember also that you can use other hot cereals in place of oatmeal.

COCONUT PANCAKES

1 cup of whole grain pancake mix
1 to 2 cups of coconut milk
1 fresh egg

Mix the ingredients till you have a smooth batter. Place on griddle oiled with coconut oil or butter. When ready, place butter and maple syrup on top. Be conservative with the maple syrup as it is still a concentrated sweetener, albeit a natural one.

COCONUT/CHICKEN STOCK

Either make your own chicken stock using the carcass of a whole chicken (try to add some chicken feet as well as the feet contain high amounts of gelatin); try to use a free-range chicken. If you must use a canned broth, I only recommend Shelton's or Health Valley brands as they are free of additives. Home made stock, however, is very easy to make. Use 2 quarts of water to one carcass and a handful of chicken feet. Add 1/4 cup of apple cider vinegar (to help leach minerals out of the bones), 2 tbsp of sea salt, and simmer, covered, for about 7 hours. After, skim off the foam at the top and either freeze or refrigerate any extra. Frozen stock will keep for about 6 weeks; refrigerated will keep about 5 days.

Pour out 1 cup of stock, then add one cup of coconut milk and eat warm. If you like, you can simmer the two with some fresh vegetables and brown rice or lentils for a filling and nutritious soup. The coconut/chicken stock makes for an excellent meal when you are sick and really don't feel like eating. The gelatin in the stock helps to settle the intestines, and the coconut gives the soup some fat for energy, as well as the antimocrobial fatty acids coconut is known for.

RESOURCES:

Websites: Log onto http://www.Lauric.org for more information on lauric acid. Papers by Mary Enig on coconut oil can also be found at http://www.WestonAPrice.org

Books: Nutrients and Foods in AIDS, ed. Ronald Watson (CRC Press;

"He who plants a coconut tree plants food and drink, vessels and clothing, a habitation for himself, and a heritage for his children."-Old South Sea Proverb

Coconuts are the fruit of the coconut palm, botanically known as cocos nucifera, with nucifera meaning "nut-bearing." The fruit-bearing palms are native to Malaysia, Polynesia and southern Asia, and are now also prolific in South America, India, the Pacific Islands, Hawaii and Florida. The light, fibrous husk allowed it to easily drift on the oceans to other areas to propagate. In Sanskrit, the coconut palm is known as kalpa vriksha, meaning "tree which gives all that is necessary for living," since nearly all parts of the tree can be used in some manner or another. The coconut itself has many food uses, including milk, meat, sugar and oil as well as functioning as its own dish and cup. The husk was also burned for fuel by natives, but today a seed fibre called coir is taken from the husk and used to make brushes, mats, fishnets, and rope. A very potent fermented toddy or drink is also made from the coconut palm's sap. Coconut oil, a saturated fat made from dried coconut meat, is used for commercial frying and in candies and margarines, as well as in non-edible products such as soaps and cosmetics.

Although it takes up to a year for coconuts to mature, the trees bloom up to thirteen times a year, so fruit is constantly forming yielding a continuous harvest year-round. An average harvest from one tree runs about 60 coconuts, with some trees yielding three times that amount. The coconut's name is a bit of a misnomer, since it is botanically classified as a drupe and not a nut. It is the largest seed known.

For a fascinating, beautiful and functional use of the trees that produce coconuts, visit our furniture department!

Lore
The lore of the coconut is wide and varied, with it always portrayed as an item of great value. In northern India, it is the fruit of the "Tree of Life," where coconuts are kept by priests to dispense as a fertility symbol to women who wish to conceive. On the other hand, in Bali, women are forbidden to touch coconut palms for fear of draining the fertility of the tree into the woman. In New Guinea, it is believed that the palm sprouted from the head of the first man to die. On some South Pacific Islands, discs were carved from the hard shell to be used as currency.


Availability and Forms

Peak months for fresh coconuts are October through December, but due to its prolific nature, it can be found year-round in many markets. Most markets will display fresh coconuts already removed from the outer husk, stripped down to the hard dark-brown shell with the three distinctive circular indentations at the base end. If you do not have access to fresh coconut, you can find dried, desiccated, grated, flaked or toasted coconut in packages or cans usually in the area where cake-baking supplies are sold. Shredded coconut has less than 3 percent moisture content and about 68 percent oil. It is also sold frozen, in the freezer cases as well as in both sweetened and unsweetened forms. If you are lucky enough to have a coconut palm, you can also enjoy green coconuts. Young green coconuts at about six months of age have a gelatinous center, with a texture similar to a melon, which can be scooped out with a spoon. It has a fresh, fruity almost nutty flavor, not overly sweet.


Coconut Milk

If you've ever opened a fresh coconut, you will have seen the thin, opaque almost clear coconut juice or water which has a slight almond flavor. Contrary to popular belief, this is not the coconut milk. However, the water is consumed as a drink fresh from the coconut by many, and it can also be used in recipes. Coconut milk is actually a combination of equal parts of shredded coconut and water, simmered and then strained through cheesecloth, squeezing out as much of the essence of the pulp as possible. You can find canned coconut milk and cream in most markets along with canned fruit juices or try your hand at making your own. Do not confuse sweetened "cream of coconut" (used for desserts and mixed drinks) with unsweetened coconut milk or cream.

Selection and Storage

Choose coconuts that feel heavy for their size, having no cracks and avoid those whose circular indented eyes are damp, moist or moldy. Shake the coconut. It should slosh with liquid and sound full. You'll find instructions on how to crack open the coconut here. Once opened, the meat is separated from the hard shell and the dark skin is pared off if desired.

Fresh unopened coconuts can be stored at room temperature for up to four months, depending on its original freshness when purchased. Grated fresh coconut should be put in a tightly sealed container or plastic bag and stored in the refrigerator for up to four days or frozen for up to six months. Unopened canned coconut can be stored at room temperature for up to eighteen months. Packaged coconut in plastic bags can be stored up to six months at room temperature. Once opened, canned and packaged coconut should be refrigerated and used quickly, within five to seven days for canned and within three to four weeks for dried. The high oil content makes coconut quickly turn rancid if not stored under the proper conditions. One medium-sized fresh coconut will yield 3 to 4 cups grated or flaked coconut and 1 cup of liquid. Do not pack tightly when measuring grated or flaked coconut. If shredded coconut becomes dry, soak it in milk for 30 minutes, then drain off the milk and pat dry with paper towels. You can use the drained milk in recipes or blended drinks within 5 days.

Kenyan Chicken in Coconut Milk

There are a variety of coconut and meat dishes from countries surrounded by or bordered by the sea. But this particular chicken and coconut recipe from Kenya, with its overtones of mixed cultural influences, is special to me for its simplicity and because chicken is traditionally served in Africa on special occasions and to celebrate the presence of guests.
Chicken is not commonplace in Africa as it is in industrialized countries. The birds are caught fresh from the backyard, plucked and prepared on the same day, lending a distinctive flavors to the dish.

Garlic salt to taste

125 ml (4 fl oz) vegetable oil
1 whole chicken, jointed into 6 - 8 pieces
3 medium onions,chopped
2 cloves garlic, chopped
4 large tomatoes, blanched, seeded, and diced
Salt and pepper to taste
500 mL (¾ pt) coconut milk
1 bunch fresh coriander (cilantro)
Rub the garlic salt and about 60 ml (4 tablespoons) oil all over the chicken pieces. Arrange on a charcoal grill and lightly brown or, alternatively, cook in the oven. In a separate cooking pot, fry the onions and garlic in the remaining oil until they start to brown, then add the tomatoes and cook on a low heat for 5 - 10 minutes. Now combine the onion and tomato sauce with the chicken and coconut. Stir well, lower the heat and simmer slowly for 30 - 40 minutes until the coconut sauce reduces and the chicken becomes tender.
Pour the stew into a serving dish and top with fresh coriander (cilantro). Serve hot with boiled rice and vegetable of your choice.
Serves 4 - 6

Coconut Fish

6 fish cutlets (any sort. Snapper is great).
1 tbls coriander seeds.
15g ghee.
2 tbls tamarind sauce.
2 cloves crushed garlic.
one chopped onion.
half teaspoon dried red chillies.
1 teaspoon grated ginger.
2 cups coconut cream.
2 teaspoons cumin seeds.
2 tbls coconut.

Method :

In a bowl of boiling water place the chillies for about ten minutes and then drain them well.

The Sauce:

Over medium heat stir the coconut until lightly brown then place on a side dish. In the pan add the seeds (corriander and cumin) and cook until they also are brown then place on a side dish. Now we blend in the coconut, chillies, ginger, seeds, garlic and the sauce until all pasty (in a blender). Once this is done we now heat the ghee and the onion until the onion turns soft. We then stir in the coconut mixture ( the pasty blended mixture) over medium heat for about one minute then bring to the boil whilst adding the coconut cream. Take the cutlets and place in the mixture on simmer turning them over only once during the 12 minute cooking cycle. Serve on a bed of rice.

Chicken and Coconut Milk from Hawaii

Serves 6.

2 lbs boneless chicken leg meat
2 cups coconut milk
2 cups cooked spinach or 2 cups canned spinach
salt to taste

Cut chicken into 2 inch pieces. Place chicken in a pot. Cover. Simmer over low heat for 10-15 minutes. Add coconut milk and cook for 30 minutes or until tender. Add the cooked and drained spinach. Add salt to taste. Simmer for 5 minutes.

Coconut Coffee Recipe

Serving Size : 8

2 cups half and half
1 can (15 oz) cream of coconut
4 cups hot brewed coffee
Sweetened whipped cream

Bring half-and-half and cream of coconut to a boil in a saucpan over medium heat, stirring constantly. Stir in coffee, Serve with sweetened whipped cream.

Peanut butter coconut chewy treats recipe

This is a quick and easy recipe for some yummy treats that children young and old will love. And they are also No Bake so that makes them even better.

1 1/2 c crushed frosted flakes or granola
1/2 c shredded coconut (you can increase flakes or granola if coconut is not wanted)
1/2 c crunchy or creamy peanut butter
2 tbls white syrup or honey
1 tsp Vanilla or almond

Take 1/2 cup of crushed flakes or granola and put aside for later. Next take the remainder of the ingredients and mix together. Now form the mixture into small balls Once small balls are formed roll the balls into the remaining crushed flakes or granola. Next place them on a cookie sheet covered with wax paper so they don't stick to the pan and place in the refrigerator to firm. Once they have firmed you may wrap individually with foil or place on decorative dishes or you may freeze them for use at another time.

Carrots With Coconut

1/4 c Coconut; flaked
2 lb Carrots, cut crosswise into 1/4" slices (about 5 cups)
2 tb Margarine or butter
1 ts Salt
1/2 ts Ground nutmeg

Sprinkle coconut evenly in ungreased jelly roll pan, 15 1/2 X 10 1/2" X 1". Toast in 350F oven until golden brown, 10 to 15 minutes, stirring occasionally (watch carefully). Just Veggie Recipes: http://www.melborponsti.com/veggie/index.shtml This recipe will make about three dozen.

Chicken Salad with Coconut

Yield: 6 Servings

3 Fresh pineapples; halved lengthwise
1/2 c Whipped or sour cream
1/2 c Mayonnaise
3 c Cubed cooked chicken
1/2 c Slivered almonds
Salt and pepper to taste
1/3 c Grated fresh coconut

Scoop fruit out of each pineapple half, leaving about a 1/2" shell. Mince fruit and set aside. Blend cream and mayonnaise. Add chicken, almonds, salt, pepper and minced pineapple. Toss gently. Place shells on serving plate and fill with chicken mixture. Sprinkle with coconut and serve.

Rhubarb Coconut Cookies

Yield: 3 Dozen

1/2 c Shortening
1 1/3 c Packed brown sugar
1 Egg
2 c Flour
1/2 ts Baking soda
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
1/2 ts Salt
1/4 c Milk
1 c Finely diced rhubarb
1 c Chopped pecans or walnuts
1 c Raisins
1/2 c Coconut

Preheat oven to 375F. Grease cookie sheets. Cream shortening and brown sugar. Beat in egg. Mix dry ingreients; add to creamed mixture alternately with milk. Stir in rhubarb, nuts, raisins and coconut. Drop by tablespoons onto cookie sheets; bake 12 to 15 minutes or until golden. Cool on racks.

Coconut Buttons

Yield: 78 Servings

1 c Softened butter
1/2 c Sugar
2 tb Milk
1 ts Coconut extract
3/4 ts Baking powder
1/2 ts Salt
2 2/3 c Flour
1 1/2 c Flaked coconut; chopped
4 oz Semisweet chocolate
1 tb Shortening

Beat butter, sugar, milk, coconut, baking powder and salt until fluffy. Stir in flour and coconut until dough is a bit crumbly. Squeeze together. Divide into 4 pieces, form into a 10X1" log. Wrap in plastic; chill until firm. Preheat oven to 325¡. Cut each log into 1/2" slices. Place, 1" apart, on ungreased cookie sheets. Make 4 holes in each to make a button. Bake 20-25 minutes until lightly browned. Remove to rack to cool. Melt chocolate and shortening. Dip bottom of each cookie so it comes slightly up the side of each. Scrape from bottom leaving a very thin layer. Place, chocolate side down, on waxed paper until set.

Creole Porcupines

Yield: 4 Dozen

3 tb Butter; melted
1 c Packed brown sugar
2 Eggs; well beaten
1 1/2 c Chopped pecans
1 c Chopped dates
3 c Shredded coconut

Preheat oven to 300F. Grease baking sheet. Stir butter into sugar. Beat in eggs; stir in pecans, dates and 1 cup coconut. Roll into small balls and coat with coconut. Bake just until cookies begin to brown lightly, about 25 minutes.

Chocolate Coconut Cherry Creme Fudge

Yield: 81 Servings

1 1/4 c Sweetened condensed milk
2 tb Butter
2/3 c Vanilla chips
2 c Chocolate chips
1/2 c Dried pitted tart cherries; .. chopped
1/2 c Coconut

Line a 9" square pan with foil, leaving an overhang. Heat milk and butter until butter is melted. Measure out 2/3 cup and mix with vanilla chips until melted. Stir in cherries. Add chocolate chips to pan, stir until melted. Using half the vanilla mixture, drop by spoonfuls into pan, leaving spaces between. Sprinkle with half the coconut. Spread chocolate evenly on top, then spoon on remaining vanilla mixture. Sprinkle with remaining coconut. Chill until firm enough to cut, at least 8 hours. Lift fudge out using foil; cut into 1" squares.

Coconut Chess Pie

Yield: 1 Pie

3 lg Eggs; beaten
1 1/2 c Sugar
1 tb Vinegar or lemon juice
1/2 c Butter; melted
1 ts Vanilla
1/3 c Coconut
1 ds Salt
1 Unbaked 8 or 9" pie shell

Mix all ingredients well. Pour into shell and bake at 350F to 375F. until well set, about 45 minutes. Makes 1 8 or 9" pie.

Chewy Coconut Cookies

Yield: 36 Cookies

2 c Flour
2/3 c Sugar
3/4 ts Baking soda
1/4 ts Salt
1/3 c Dark corn syrup
3 tb Vegetable oil
1 ts Vanilla
1 ts Coconut extract
2 Egg whites
1/3 c Flaked coconut
Vegetable cooking spray
2 tb Coconut; toasted

Preheat oven to 350F. Combine flour, sugar, soda and salt in a large bowl and blend well. Combine syrup, oil, vanilla, coconut extract, and egg whites; blend well. Stir into dry ingredients just until combined. Add 1/3 cup coconut. Drop by level tablespoons onto sprayed baking sheets. Sprinkle with toasted coconut. Bake 8 minutes; let cool on pan 1 minute before removing to wire racks to cool completely.

Coconut Apple Cake

Yield: 12 Servings

3 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
3 Eggs
2 c Sugar
1 1/4 c Oil
1 ts Vanilla
1/4 c Orange juice
2 c Peeled chopped apples
1 c Chopped walnuts
1 c Flaked coconut

Preheat oven to 325¡. Grease a 13x9x2" baking dish. Combine flour, baking soda, salt and cinnamon; set aside. Beat eggs and sugar; stir in oil, vanilla and orange juice. Mix in flour mixture slowly. Fold in apples, nuts and coconut. Transfer to baking dish; bake 1 hour, or until cake tests done. Makes 12 to 15 servings.

Coconut Pecan Chicken

Yield: 30 Servings
3/4 c Cocktail peanuts
2 c Coconut
1/4 c Flour
2 Eggs
1 lb Boneless skinless chicken .. breasts cut in one inch pieces Oil for cooking
----DIPPING SAUCE----
3 tb Honey
3 tb Orange marmalade
1 tb Soy sauce
1/2 ts Prepared mustard

Process nuts until finely chopped. Combine with coconut. Put flour in another dish. Beat the eggs in a third. Dredge chicken in flour, then egg, then nut mixture. Cook, 6 pieces at a time, in 1/2" hot oil at 350¡ 4-6 minutes until golden brown, turning once. Drain. Combine sauce ingredients and serve with chicken.

Coconut Pasta

Yield: 1 Servings

1 c Durum semolina
1/4 c To 1/3 coconut milk

Turkey Salad in Curried Mayonnaise

Yield: 6 Servings

3 c Shredded cooked turkey
3 c Mixed cooked veggies
4 Tomatoes
1 bn Watercress
1 tb Butter
1 Shallot; chopped
1 1/2 ts Curry powder
1 ts Flour
1/2 c Turkey stock
2 ts Coconut
2 ts Chutney
3 ts Lemon juice
Salt and pepper to taste
1 1/2 c Mayonnaise
1/8 ts Paprika
2 Lemons; quartered

Cool turkey and cooked vegetables. Quarter tomatoes; remove seeds, strain and reserve any juice that comes from tomatoes. Wash watercress and dry thoroughly. Melt butter in frying pan. Add shallot and saute until translucent. Add curry powder and saute 1-2 minutes more. Sprinkle in flour and saute 3-5 minutes. Add stock, blending well. Bring to a boil, stirring constantly. Stir in coconut, chutney, and 2 teaspoons lemon juice; simmer 10-15 minutes. Strain and cool. Season with salt and pepper. Season cooked vegetables with salt and pepper; sprinkle with remaining lemon juice. Place in salad bowl. Arrange turkey in center of bowl. Thin mayonnaise with a small amount of reserved tomato juice. Spoon carefully over turkey, sprinkle with paprika. Arrange tomatoes and watercress sprigs alternatley around edge of bowl. Garnish with lemon quarters and serve.

Thai coconut green bean fish recipe

Serves 4

1 tbsp. sunflower oil
1 bunch green onions, diced
1 clove elephant garlic, crushed
1 tsp. ground ginger
5 oz. green beans, halved
13 oz. haddock or Canadian whitefish, cubed
2 cups fresh tiger prawns, black veins removed
1 1/2 cups thick coconut milk
1 lime, quartered and thinly sliced
1 tbsp. cornstarch
1/2 bunch cilantro, coarsely chopped
1 tsp. salt
1 tsp. black pepper

Heat sunflower oil in a frying pan. Add green onions, elephant garlic, ginger, and green beans. Stir-fry for 4 minutes until beans are softening. Add haddock, tiger prawns, coconut milk, lime pieces, half the cilantro, salt, and black pepper. Bring to a boil and cook for 10 minutes until haddock and prawns are tender. Haddock should be completely white and flake easily. Prawns should turn completely pink. Mix cornstarch with a little cold water until it forms a thin paste. Stir in haddock mixture, stirring continuously and mixing well. Remove from heat. Add remaining cilantro. Serve hot with steamed or boiled rice and a light salad.

Mutton Korma in Coconut

1/2 kg. Boneless mutton
1/2 tbsp. Jeera
1 cup Finely chopped onions
1/2 cup Poppy seed paste
1/2 cup Coconut paste
1 tbsp. Ginger paste
1 tbsp. Garlic paste
1 tbsp. Coriander powder
1/2 tsp. Turmeric powder
1/2 tsp. Red chili powder
2 Bay leaves
6-8 Cloves
6-8 Green elaichi
A few Cinnamon sticks
A little Nutmeg powder
4 tbsp. Oil
Salt to taste

Dry roast the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste. In a saucepan heat some oil and bay leaves and chopped onions. Once the onion browns add the Ginger Paste and Garlic Paste. Add in the boneless mutton and mix it thoroughly. Mix the ground masala paste with the meat. Add some turmeric powder, red chili powder. Pour some water with it add in some salt allow to boil. Once the mutton is tender add in the poppy seeds paste along with the coconut paste along and roasted coriander powder. Allow it to boil further for another 10 mins. Serve hot-garnished with coconut paste.

Thai Chicken And Coconut Milk Soup
(tom Ka Gai Or Kai Tom)

12 oz coconut milk
1/4 lb Chicken breast -- cut into small chunks
1 Lime; juice and grated peel
1 4" piece of lemon grass -- cut into very thin -- (1/16") slices on the -- diagonal
3 sl Galanga (more if desired) --OR substitute fresh ginger
Hot chile peppers to taste -- cut into thin circles
Cilantro for garnish

* Note: preferably Thai birds, with serranos an acceptable substitute, (though I've used sweet Fresno chiles in a variation I'll describe below).

Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish. Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can't find grouper, it'd be good with any tender, delicate white fish ~- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I've had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the world; the flesh is very white, very tender, and quite delicately flavored. I've seen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I'd guess that Gulf Coast netters should be able to find it readily.) Notes: ====== 1. Galanga is similar to ginger, an edible rhizome available in most Asian groceries. If not available fresh, you can usually find it frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you... Other parts of the country may vary.) 2. Chile peppers add a lot to the dish; I've had it so hot that I could barely eat it, and I've had it completely smooth, sweet and mild. I like it in the middle. 3. Lemon grass adds a lot to the flavor and aroma, but as near as I can tell it isn't edible unless you puree it. I just eat around the slices of lemon grass and ginger.

Coconut Cream Concentrate TM

Ingredients: 100% Pure Coconut!
Nothing else!

What is Coconut Cream Concentrate TM?

Coconut Cream Concentrate is the whole coconut meat in concentrated form. It contains no additives (not even water). The dried coconut meat is ground into a very fine powder, giving it a creamy consistency due to its high fat content. Since it is 70% fat, it is a rich source of pure coconut oil.

How is Coconut Cream Concentrate used TM?

You can mix 1 or 2 teaspoons of Coconut Cream Concentrate with water or juice to make a creamy coconut milk drink. It is also an excellent ingredient for cooking and baking. Because of its low moisture content, it can be mixed right in the batter or dough of breads and pastries. It can also enhance soups, be blended with smoothies, or made into ice cream. Many people just eat it straight, or spread it on breads and crackers, because it is so delicious!

Note: in colder weather Coconut Cream Concentrate will become hard, due to the high amount of natural coconut oil and fiber. It needs to be warmed to liquefy.

How is Coconut Cream Concentrate TM different from canned coconut milks and creams?

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called "coconut milk." If the fat content is 24%, it is called "coconut cream." But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers. Coconut Cream Concentrate comes packaged in 1 pint glass jars.

Coconut macaroons

Coco macaroons are made by mixing and beating dessicated coconut with fully beaten eggs, butter, sugar, condensed milk and vanilla, and then baked at 350°F for 15 minutes in greased cups.

Masapan de coco

Masapan de coco is prepared by cooking grated young coconut with sugar, crushed pineaple and milk with constant stirring, and adding eggyolk to thicken; molded, and baked in an oven until golden brown.

Coco brittle

Coco brittle is prepared by adding toasted coconut with caramelized sugar and salt, rolled with a rolling pin into a thin roll, cut to desired pieces and stored in clean wide mouth jars.

Coconut candy

Coco candy is sweetened coconut prepared by cooking grated coconut with thick mixture of milk, molasses and sugar.

Coconut chips

Coco chips are prepared from slightly heated white meat, sliced very thinly, mixed and heated with sugar in saucepan with constant stirring, then sugar

coated coconut chips are toasted in an oven until golden brown, cooled, packed and stored.

Bukayo

Bukayo is a sweet candy prepared easily in the kitchen. A widely known recipe is improved by the addition of potassium metabisulfite as preservative.

Coconut syrup

Coco syrup is the extracted coconut milk heated at 80° - 90°C for 15 minutes,

blended to break coagulated proteins, added with disodium phosphate and sweetened with sugar.

Coconut whey syrup

Coco whey syrup is prepared by coagulation of skim milk, obtaining the whey, which is cooked in dissolved sugar.

Coco jam

Coco jam is the coco skim milk mixed and heated with sugar and glucose,

homogenized, reboiled until it thickens. Citric acid may be added to improve taste.

High fat coco jam is similar to the preparation of low fat coco jam except that the whole coconut milk extracted from the grated coconut is used.

Nata De Coco

Nata de coco is a gelatinous food product which is perfect as dessert in itself or as an ingredient in the preparation of desserts and confectionery.

Raw Materials: Equipments/Utensils

Coconut water Weighing scale

Refined sugar Wide-mouth glass jars or basins

Ammonium phosphate Strainers

Acetic acid Kettle

Nata starter

Procedure:

  1. The collected coconut water is filtered through a cheese cloth. One hundred (100) grams refined sugar and 5 grams monobasic ammonium phosphate is mixed for every litter of coconut water in a container. The container is covered and the mixture is allowed to boil. It is then allowed to cool after boiling and 6-9 ml of glacial acetic acid is added.

  2. 110-150 ml of starter (obtained from the Biological Research Center of the NIST) is added to the mixture. It is subsequently transferred to big mouthed clean jars leaving ample space atop mixture and covered with clean cheese cloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move jars during growth period.

  3. Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations.

  4. Dessert Making:

The "nata" is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the "nata" cubes become transparent. Source: National Institute of Science and Technology.

PRETZEL FROM COCO SAPAL

Coconut pretzels from "sapal" are delicious and nutritious snack for children and adults. Utilization of the coco "sapal", byproducts of the coconut milk extraction, into coco pretzels instead of animal feeds can augment family income and jobs.

Raw Materials: Equipment/Utensils:

2 kg. Flour Oven
0.8 kg sapal Extruder
0.5 kg shortening Mixer
1 kg brown sugar Mixing bowl
19 gm vanilla Baking sheets
19 gm refined salt Rubber spatula
560 ml tap water, 30 gm baking powder
Procedure:

Sift together flour and baking powder. Add water to vanilla and mix together well. Cream well the shortening with brown sugar in a dough mixer. To the cream batter, add flour mixture alternately with diluted vanilla and "sapal", beginning and ending with flour. Pass the dough through the extruder to trim into 4-5 inch strips. Collect strips and bake at moderate heat for ten (10) minutes. Source: National Institute of Science and Technology

INSTANT COCO WEANING CEREALS

Coconut is one of the potential sources of good quality vegetable protein. The preparation of an instant high-calorie protein product from coconut protein in combination with rice and non fat dry milk has been developed to meet the demand for a cheap substitute for porridge. This instant coco weaning cereal has the advantage of being simple to prepare for feeding because it does not require further cooking.

Raw Materials: Equipment:

Grated coconut Press
Rice flour Centrifuge
Coconut oil Drum dryer
Nonfat dry milk Cabinet dryer/Grinder
Procedure:

Milk is extracted from a mixture of one part water and one part finely grated coconut meat by pressing. To separate cream, skim milk and insoluble proteins, the extracted milk is centrifuged. For every liter of skim milk, 80 grams rice flour, 17 grams insoluble protein solid and 1 ml of coconut are added. The mixture formed is precooked by heating at 80°C for 20 minutes. Fourteen grams nonfat dry milk and vitamin mineral premix is added for supplementation. Thin sheets are formed when mixture rich in vitamins and minerals are sent to the double drum dryer at 75°C for 10 minutes. These sheets are ground in a coarse mill and consequently packed in flexible films or cartoon boxes. Source: FNRI

PRODUCTION OF NON-CARBONATED/CARBONATED COCONUT BEVERAGES

Carbonated and non-carbonated coconut water beverages contain more nutrients than softdrinks or artificial fruitbased drinks. Both products posses the characteristic coconut flavor and remain stable at room temperature.

Raw Materials Equipment

Coconut water Mixer
Sodium benzoate Pasteurizer/Sterilizer
Phosphoric acid (food grade)
Refined sugar
Procedure:

  1. The water is derived from mature or young coconuts.

  2. Coco water is filtered to remove foreign matters.

  3. The pH is adjusted to 4.2 by the addition of food grade phosphoric acid while the brix total soluble solids is adjusted to 14° with refined sugar.

  4. Sufficient amount of 0.05% sodium benzoate is added as preservative.

  5. The adjusted coconut water is pasteurized at 60°C to 65°C for 30 minutes or is sterilized in a HTST (High Temperature Short Time) unit.

  6. The beverage is packed in suitable aseptic containers (bottles, aluminum/polyethylene laminate, metal containers or tetrapack).

For the carbonated coconut water, the same procedure is followed except that food grade CO2 is added prior to bottling. Source: National Institute of Science and Technology.

Sweetened Condensed Coco Milk

Sweetened condensed coco milk is usually used as beverage, sandwich spread, and coffee creamer.

Raw Materials: Equipment/Utensils:
Grated coconut milk Cheese cloth /Double boiler
Refined white sugar Mixing bowl/Wooden spatula
Agar-agar/1/4 bar gulaman Measuring cup/Measuring spoon
Plastic container
Procedure:

Cream is extracted from the grated coconut meat by pressing. The "Sapal" or residue added with proportional amount of water is extracted once more to obtain the skim milk (lower layer) by separating from its cream (upper layer) through gravity. One and a half parts sugar is mixed with 1 part skim milk and the remaining cream of the second extract is added to the first pure cream extract for purpose of producing oil. However, if there is no intention of processing oil from the cream, sugar is dissolved into the liquid after second extraction. The sugar mixture is cooked with continuous stirring for one hour in a double boiler. To thicken the mixture, agar-agar or 1/4 bar of gulaman is added. The produced sweet condensed coco milk is poured in sterilized bottle and then sealed. Source: NIST (ITDI)

PRODUCTION OF CANNED GATA

Canned gata or unsweetened coconut milk is a rich source of vegetable fat and protein. Its production involves the processing and canning of milk extracted from comminuted coconut meat for export. Canned gata has a shelf-life of one year.

Raw Materials: Equipment:

Matured coconut Centrifuge/Screw press or expeller
Water Pasteurizer/Grinder
Stabilizer Homoogenizer

Procedure:

  1. The selected matured coconuts are de-shelled, and the meat is pared and collected.

  2. The collected meat is passed through a grinder and then mixed with one half to two times its weight of water.

  3. The mixture is passed through a screw press to extract the coconut milk.

  4. The coconut milk is further separated from the watery and solid portions of the extract by using a centrifuge.

  5. The cream obtained is mixed with 1/2 to 2 times its weight of water and pasteurized for about 15 to 30 minutes.

  6. The pasteurized cream is mixed thoroughly with a stabilizer and passed through a homogenizer.

  7. The homogenized mixture is heated almost to boiling and is subsequently filled into tin cans or bottles while hot, sealed immediately and processed at 6 to 10 psig for 45 to 70 minutes. Source: NIST(ITDI)

    Water-white Coco Oil

    Raw Materials: Equipment

    Grated coconut meat; Cooking vessel
    Water Container with faucet

    Procedure:

    Grated coconut meat is pressed by hands in a cheese cloth to extract cream.

    The sapal or residue is added with water and extracted once more of its cream. The second extract is allowed to form layers in a container and the lower layer (skim milk) is separated through a faucet by gravity. The upper layer is mixed with the first extract; and then heated at a temperature approximately 100°C until clear oil separates from jelly -like brown proteinaceous mass. Oil formed is filtered consequently becoming a perfectly clear oil which does not show opaqueness when cooled. Source: NIST (ITDI)

    Refined Cooking Oil From Copra

    Cooking oil is one of the most important kitchen items in the Filipino household. It is used as food shortening for frying, making salads and other food preparations.

    Raw Materials: Equipments:

    Dehusked coconuts; Desheller
    Sodium hydroxide; Kiln dryer or solar dryer
    Lye Grinder; Hammer mill
    Can/bottle with caps; Expeller
    Filter press; Processing tank
    Settling tank or huge container with faucet

    Procedure:

    1. Extraction

      2. Dehusked nuts are broken into halves, then deshelled to obtain the coconut meat. The coconut meat is covered with a plastic shield to protect from dust and is sundried for four days to attain a 5% residual moisture content. Then copra is ground by passing through a hammer mill. The ground meat is preheated to 70°C prior to expelling. Using a coconut expeller machine, two extractions were done on the coconut meat to obtain maximum oil yield, approximately 13% residual oil. Using the plate and frame type filter press, the extracted oil is filtered prior to refining.

    2. Refining

    The oil heated at 65°C is neutralized with lye to reach with the free-fatty acid and is stirred constantly. Sodium hydroxide (NaOH) is added with agitation for 15 minutes until the mixture settles and discharges the soapstock at the bottom outlet. The oil is heated at about 120°C with stirring for an hour. It is subsequently cooled, filtered and packed in tin cans or bottles, and sealed tightly. Source: NIST (ITDI)

    Vinegar Production from Coconut Water by Simultaneous Fermentation Process

    Product Description:

    Coconut vinegar with superb flavor and distinctive odor.

    Raw Materials:
    Coconut water (primary), 15% sugar
    Acetobacter rancens var. turbidans
    Saccharomyces cerevisease
    Sabourauds agar medium
    TSS medium
    Equipment:
    Demijohns or earthen jars, 20 liters in capacity
    Procedure:

    1. Acetobacter rancens var. turbidan is cultured in TSS media while Saccharomyces cereviseae in Sabourads agar medium.

      2. The culture is maintained in a tube agar media for 24 hours and the respective liquid media are inoculated and incubated for seventy two (72) hours.

    2. The optical density of the two organisms are adjusted to approximately 0.1.

    3. An enriched coconut water (15% sugar) is inoculated with the two organisms and is placed in 20 liter earthen jars. Fermentation is completed within seven (7) days. Source: NIST (ITDI)

    The Bamboo-generator Process of Producing Vinegar from Sugared Coconut Water.

    The bamboo generator produces a light colored vinegar with an average acidity of 6.6% in five days. The bamboo generator uses bleached coconut coir fibers as packing material. Method is regarded as economically feasible in terms of product quality and operation.

    Raw Materials: Equipments:
    Fresh coconut water Fermenting vessels
    Brown or white sugar Straight bamboos (dried)
    Fleischmann's yeast
    Muslin cloth or coarse fabric

    Procedure:

    1. Preparation of alcoholic solution

      2. Fresh coconut water is filtered to remove dirt particles. An amount of 1.5 kg sugar is dissolved into 10 liters of the filtered coconut water. The sweetened solution is pasteurized at 60°C for 20 minutes. After being cooled, the solution is transferred to vessel and 5 gm of Fleischmann's yeast is added to every 10 liters of solution. Fermentation occurs until bubbles are formed.

    2. Construction of Bamboo-Generator

    1. Preparation of the Bamboo

      2. Two dried straight bamboos (approximately 94 cm and 124.5 cm long with 9 cm outside diameter) are needed. The nodes are removed and the inside wall is polished with sandpaper.

    2. Upper compartment

    The upper end of the upper compartment is first covered with a superimposed air vent. The air vent is a circular wood cover with a hole in the middle through which a bamboo 12 cm long and 4 cm in diameter is inserted. Before the bamboo is inserted, the hole is covered with "sinamay" cloth. Two 4 cm square openings are cut on both sides of the bamboo protruding above the wooden cover. An 8mm circular hole is bored in between but below the 4 cm square openings. The bamboo and the wooden cover are glued together and sealed with paraffin.

    1. Lower compartment

    The bottom end of the lower compartment is furnished with a glass product collector fabricated from an empty bottle by cutting and removing the bottom side. An air inlet made of a hollow bamboo tube inserted obliquely into a 5 cm hole, is located 15 cm from the lower end of the lower compartments. This air inlet is covered with sinamay cloth.The two compartments are connected with a viewing glass fabricated from an empty bottle (9 cm outside diameter) whose ends are cut. The joint is sealed with plastic tape and paraffin to prevent contamination.

    1. Packing of the Tubes

      2. Coconut coir fibers are bleached by soaking in chlorox solution for four hours. Then the fibers are washed several times and sundried prior to packing in bamboo columns. Packing supports just above the glass product collector. After equally distributing in the upper and lower compartments, the packings are disinfected with 200 ppm sodium metabisulfate by trickling at a rate of one liter per hour. The packings are allowed to stand for 24 hours before inoculation.

    2. Inoculation of Bamboo-Generator

      3. Four liters of fermenting vinegar (1 part mother vinegar added to 4 parts of alcoholic solution) is introduced into the generator and incubated for 3 days. Air inlet tube should be closed.

    3. Vinegar Production

    The upper layer of the alcoholic solution in the fermentation vessel is separated from the sediments at the bottom by carefully decanting or siphoning out. Ten (10) liters of the solution is transferred into the reservoir placed on top of a previously inoculated vinegar generator. The contents of the reservoir are fed into the generator at a rate of 0.75 to 1 li per hour. The product collected at the bottom is recycled until an acidity of around 6% is reached. The air inlet is now fully opened. The resulting clear vinegar is pasteurized or aged according to the specific quality. Source: NIST (ITDI).

    Buko Pie

    Pie Pastry:

    3 cups Flour; 2-1/2 Tbsp Sugar; 3/4 Tsp Salt; 3/4 cup Vegetable Shortening; 1/2 cup Ice Water; 3 Egg Yolks;

    Filling:

    2 cups Young Coconut, shredded; 1/2 cup Young Coconut Juice; 1/2 cup Condensed Milk; 2/3 1% Milk; 4 Tbsp Sugar; 1/2 Tsp Pure Vanilla Extract; 1/2 cup Cornstarch + 1/2 cup Cold Milk.

    When you want buko pie, you make it yourself. If you are lazy, ask someone to drive down the South Superhighway to Los Baños, Laguna.

    To make the pastry, combine flour, salt and sugar in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Combine egg yolks and ice water and blend into flour mixture until it turns into dough. Add a little more water if dough, is still crumbly. Refrigerate for 30 mixtures. With a rolling pin, roll dough thinly, about 1/4 inch thick, on a lightly floured board. Make the pastry.

    Bake the pie crust, set aside and cool. Combine pie filling ingredients except cornstarch mixture in a deep saucepan. Cook over medium heat, stirring constantly. When boiling gently, add cornstarch mixture, stirring fast, until combined mixture has thickened. Pour mixture evenly into prepared pie crust. Let cool, then refrigerate until firm. Top with toasted sweetened coconut flakes just before serving.

    Coconut Milk Flan

    1 cup (150g.) brown sugar; 1/4 cup (60 ml.) water; 1 1/2 cups (360 ml.) thick coconut milk; 5 egg yolks (beaten); 3 egg whites (slightly beaten); 1 lemon rind; 3/4 cup (185g.) refined sugar; cheesecloth/muslin (to strain) hot water

    Procedure:

    1. On medium heat, cook sugar solution (sugar and water mixture) until it caramelizes.
    2. Use 3/4 of caramelized sugar to coat the bottom and sides of the custard mould. Leave in a cool place.
    3. Pour coconut milk into remaining caramelized sugar. Stir over a low flame until sugar dissolves. Remove pan.
    4. Mix yolks and whites well. Add lemon rind and refined sugar. Pour into sweetened coconut milk. Mix until smooth and strain into a custard mould.
    5. Put mould in a pan of hot water without submerging it.
    6. Place the pan over very low heat. Cook without boiling the water, for 1 1/2 hours. Pierce a skewer into the centre of the flan. If it comes out clean, the flan is done.
    7. Cool before unmoulding into a serving plate. Served chilled.

    Guinataang Mais (Coconut milk with Glutinous (Malagkit) Rice and Corn)

    1/2 cup (1/4 kg.) malagkit/glutinous rice (washed & drained); 4 cups (960ml.) thin coconut milk; 1 cup (185g.) refined /castor sugar; 3 seeds ripe nangka/jackfruit (seeded & thinly sliced); 1/2 can sweet corn kernel (drained); 1 cup (240ml.) thick coconut milk (sweetened)(BR)

    Procedure:

    1. Boil thin coconut milk, sugar and rice in a deep pan.
    2. When rice is parboiled, add fruit and corn.
    Continue boiling until rice is done. Stir all the time so that it does not stick or become scorched.
    3. Pour thick coconut milk in a separate serving bowl. Serve in individual bowls. Spoon this over each helping before eating.

    Bitter-Gourds in Mild Gravy

    Ingredients:
    4 ampalayas/bitter-gourds(washed, seeded & sliced); 1 coconut (grated); 1 cup (240ml.) hot water; 2 cloves garlic (peeled and chopped finely); 1/2 kilo pork meat (chopped lengthwise); 2 unions(chopped finely); 2 tomatoes(chopped finely); 1/2 cup Alamang or salted fermented shrimp; pepper powder to taste (optional)
    Procedure:
    1. Heat a little oil in a pan and fry or saute garlic, union, tomatoes.
    2. Add chopped pork meat,then add a little alamang or salted fermented hrimp.
    3. Add 1 1/2 cup second extract coconut milk and boil until meat is soft.
    4. Put chopped ampalaya and first extract coconut milk.
    5. Simmer slowly. Season with iodized salt. Serve cold.

    Shrimps in Thick Sauce

    Ingredients:

    1 cup (185g.)shrimps/prawns (shelled & deveined); 1 1/2 tablespoons (22g.) fat; 2 green pepper (seeded & thinly sliced lengthwise); Salt to taste; 1 cup (240ml.) coconut milk; 2 medium tomatoes (sliced);

    Procedure:

    1. Heat fat on medium flame. Fry shrimps until they begin to curl.
    2. Add hot pepper and season with salt. Reduce heat.
    3. Mix in coconut milk. Cook slowly until shrimps are done. Scoop out and keep warm.
    4. Continue cooking remaining liquid until rather thick. Add tomatoes and adjust seasoning. Cook for 3-4 minutes.
    5. Put in shrimps. Heat through and remove.
    6. Serve hot with boiled white rice and a vegetable.

    Prawn Curry

    Ingredients:

    1 kg. prawns (shelled and deveined); 2 tablespoons butter margarine; 3 medium unions (sliced lengthwise); 1 tablespoon curry powder; 1/2 inch ginger (ground); 1/2 cup strained prawn stock (boil head & shells in 1 cup water); 1 cup coconut milk; 1/2 teaspoon cayenne pepper/chilli powder; calamansi/lime juice; seasoning to taste; 2 medium tomatoes (sliced).

    Procedure:

    1. Heat butter over low flame until melted. Put in onions and saute.
    2. Stir in curry powder, ginger and prawn stock. Bring to simmering point.
    Continue simmering for about 15 minutes.
    3. Add coconut milk, chilli powder and prawns. Add lime juice and seasoning to to taste.
    4. Add tomatoes and continue cooking until done. Serve hot with boiled or cooked rice.

    Chicken-ubod Curry

    Ingredients:
    1 chicken (clean & cut into pieces); 1 ubod/palm heart (finely sliced); kitchen salt; 2 tablespoons cooking oil; 2 cloves garlic (minced); 1 medium onion (finely sliced); 1 inch piece ginger (ground); 1 1/2 cups thin coconut milk; salt to taste; 2 hot red peppers (sliced); 3/4 cup thick coconut milk.

    Procedure:

    1. Rub kitchen salt into ubod. Wash and drain.
    2. Heat oil, on medium flame, in a deep pan. Add garlic and fry till light brown.
    3. Add onion. When soft, put in ginger and pieces of chicken. Fry on high heat until evenly brown.
    4. Reduce heat. Mix in thin coconut milk. Add salt to taste. Bring to the boil and add ubod and hot peppers.
    5. Reduce heat to low flame. Cook until chicken and ubod are done. Pour in thick coconut milk and heat well.
    6. Remove pan from flame and swirl the ingredients to mix. Serve hot with boiled white rice.