Sunday, May 22, 2011

Insist on this drink

Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm). As the fruit matures, the coconut water is gradually replaced by the coconut meat and air. A very young coconut has very little meat; the meat it does have is very tender, almost a gel. Coconut water has long been a popular drink in the tropics, especially in Southeast Asia, Pacific Islands such as Hawaii, and the Caribbean, where it is available fresh, canned, or bottled.
Coconuts for drinking are carefully packaged and sold in many places. These are typically Asian coconuts whose outer green husk has been removed, and the remainder wrapped in plastic. In Central America, particularly in Costa Rica and Panama, they are found and sold in strategic highway stops and on beaches. Coconuts are cut in front of customers to ensure the coconut water's freshness. Coconut water can also be found in ordinary cans, tetra paks, or plastic bottles (sometimes with coconut pulp or coconut jelly included). It is also being marketed as a natural sports drink because of its high potassium and mineral content.
There have been cases where coconut water has been used as an intravenous hydration fluid in some developing countries where medical saline was unavailable.

Composition of coconut water %
Phosphoric acid0.56
Calcium oxide0.69
Magnesium oxide0.59
Total solids4.71
Reducing sugars0.80
Total sugars2.08
Source: Pandalai, K. M. (1958). Coconut water and its uses. Coconut Bull 12 (5): 167-173.

Because it is a natural refreshing drink full of electrolytes that can also be considered free of fat and cholesterol, coconut water has been marketed as a sports drink. It has been suggested that while fine for most people who workout, it may be unsuitable for athletes undergoing more intensive training because of its relatively low carbohydrate and sodium content in relation to some commercial sports beverages. The roughly 2 grams of protein a serving provides is also less than the 15 to 17 grams or protein required to restore an adult after a hard workout. However, it has a high potassium content and contains antioxidants linked to a variety of health benefits. Cytokinins in coconut water may be among its most beneficial components.

Fresh coconuts for drinking are typically harvested off the tree while they are green. A hole may be bored into the coconut to provide access to the liquid and meat. In young coconuts the liquid and air may be under some pressure and may spray slightly when the inner husk is first penetrated. Coconuts that have fallen to the ground are susceptible to rot and damage from insects or animals.

Coconut water can be fermented to produce coconut vinegar. It is also used to make nata de coco.


Green Coconut Rice

  • 2 teaspoons vegetable oil
  • 1 tablespoon peeled, minced fresh ginger
  • 1 cup basmati rice
  • 1 cup water
  • 1 teaspoon salt, divided
  • 2 cups light coconut milk, divided
  • 1 tablespoon lime juice
  • 2 cups baby spinach
  • 1 teaspoon sugar

  • Heat oil in a saucepan over medium-high heat. Sauté ginger and 1 cup rice 30 seconds. Stir in 1 cup water, 1/2 teaspoon salt, and 1 cup coconut milk; bring to a boil. Cover, reduce heat, and cook 15 minutes, or until tender. Puree 1 cup coconut milk, 1/2 teaspoon salt, lime juice, spinach, and sugar in a blender. Fold into rice.

Green Coconut Shrimp and Chicken Curry


  • 12 large shrimp, peeled and deveined
  • 1/2 pound chicken, dark meat cut into 1/2-inch cubes
  • Salt and freshly ground black pepper
  • Cooking oil (palm oil would be best)
  • 1/2 piece golf-ball size ginger, sliced
  • 2 cloves garlic, smashed
  • 1 onion diced
  • 1 small eggplant diced
  • 1 green pepper, julienned
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1 orange pepper, julienned
  • 2/3 can coconut milk
  • 2 tablespoons green curry paste
  • Sugar, to taste
  • 4 cups steamed jasmine rice


Season the shrimp and chicken with salt and pepper 15 minutes before cooking.
Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds. Add the chicken and cook half way, just until the outside isn't pink anymore. Add the onion and eggplant and cook until the onions begin to turn translucent, about 3 minutes. Add all the peppers and then the shrimp and cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2 minutes. Add the coconut milk then green curry paste and sugar, to taste.
Serve over steamed jasmine rice.

Spicy Green Coconut Chutney


    1 cup shredded Raw Coconut 1 bunch Fresh Coriander (Cilantro)Leaves 5 hot Green Chillies 1.5 tbsp.Lemon Juice 1tsp.Cumin Seeds 1tsp.Sugar Salt to taste OPTIONAL 2" piece of Ginger Root OR 5-7 Flakes of Garlic


Shred the Coconut.Pick,clean and wash the Fresh Coriander Leaves and chop these coarsely.If using Ginger or Garlic, peel these and slice thinly.Remove the stalks from the Green Chillies.
Combine all the Ingredients together in a Mixer and blend well till smooth and finely ground.Serve as a fresh Condiment with your Meal or Snack.
Mix this Chutney with a little unsalted Butter or low fat "I can't Believe it's not Butter" till well mixed and smooth.Spread on choice of Bread Slices.Layer with thinly sliced Cucumbers and Tomatoes or add Cheese Slices to it and place another slice on top.Cut diagonally to make triangular Sandwiches---great to carry while travelling as a Tea time Snack!!!

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