Coconuts

Coconuts

  • +Description

    The exact origin is unknown, but coconuts are likely from South Asia and South America. The term coconut refers to the seed of the coconut palm. The outer layer is green/ yellow/ brownish and smooth. The husk is brown colored and composed of fibers called coir. The seed is hard, brown and hairy. This is the part of the coconut that is eaten and sold in shops. This hard seed has 3 pores, or so called eyes, that are clearly visible on the outside once the husk is removed. The sweet tasting coconut contains of flesh and coconut water, what should not be confused with coconut milk. Coconut milk is made by pressing the flesh.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Coconuts are available from Ivory Coast and Sri Lanka.

  • +Main nutrients

    Folic Acid, Magnesium, Phosphorus, Potassium, Vitamin C and Zinc.

Main varieties

  • Coconuts

    Coconuts

    The husk is brown colored and composed of fibers called coir. The seed is hard, brown and hairy. This is the part of the coconut that is eaten and sold in shops.

    View Coconuts

Preparation

Preparation

To prepare a coconut it should be opened. This is easily done by drilling a hole through one of the eyes. There are three eyes at the stem end and are the weakest points of the coconut. Lacking a drill, use a hammer to pound a large screwdriver through an eye. Now the coconut water can be drinking straight out of the coconut. When all the water is out, the coconut should be opened to get too the flesh. At this point, you could put the coconut in a preheated oven at 180°C for 20 minutes. This will loosen the flesh from the shell making it easier to remove and will likely crack the coconut making it much easier to open. After that, place the coconut on a strong hard surface and wrap a towel around it to make it easy to hold in place. Be careful how you hold it because a hammer blow may open a crack that springs shut and could pinch your skin, so use the towel. Now pry the flesh out of the shell by using a sharp knife. Now the flesh can be eaten raw, cooked or pressed into coconut milk.

Consumption

The water inside is a sweet, refreshing drink and the meat can also be pressed to make milk which is used in soups, sauces, or stews. One can also top a fruit salad with grated coconut, or use it in baked goods and desserts.

When to eat

A young coconut is green and the meat is softer and more gelatinous than a mature coconut. It also contains a larger amount of coconut water. When the coconut has ripened the outer husk will be brown. The flesh will be sweeter while the water has become somewhat bitter. Coconuts in whole can be kept at room temperature. Pieces of coconut flesh can best be kept in the refrigerator.

Did you know?

  • In Malaysia the coconut palm is called pokok seribu guna, “the tree of a thousand uses”.
  • The husk and shells can be used for fuel and are a good replaceable source for charcoal.
  • Coconut received the name from Portuguese explorers, who first brought them to Europe. The brown and hairy surface of coconuts reminded them of a ghost called coco. When coconuts arrived in England, they added nut to coco.
  • In some parts of the world, trained monkeys are used to harvest coconuts.

 

 

 

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