Food Products from the Coconut Tree

Buko – young coconut with soft white meat; it comes in several different consistencies, among them: mala-kanin has the consistency of boiled rice (kanin); mala-uhog has mucus-like consistency; alanganin is in between mala-kanin and mala-uhog; and mala-katad, or like leather, which is the type used in making sweets.

Chilled fresh young coconut (buko); below, the different consistencies.

                    

Buko juice – the sweetish, delicious thin liquid found in the cavity of the young coconut (buko); the water in mature coconuts (niyog) is not as pleasant-tasting, and is made into alcoholic drinks and vinegar, among others.

Budbod or Sapal – the pressings left after the coconut milk is extracted from freshly grated coconut meat (often used as topping for rice cakes).

[Important Note:  I do not necessarily endorse the specific brands of the products in the photographs below, nor are their manufacturers or sellers known to me; most of them are ingredients found in my pantry.]

 

Coconut flakes, either plain or toasted – dried coconut meat cut into flakes bigger than desiccated coconut.

Coconut flour – derived from budbod or sapal, which is dried and then ground.

Coconut oil – oil extracted from the fresh or dried meat of a mature coconut (niyog). The young coconut (buko) has no oil. 

Coconut oil, processed (RBDO) – coconut oil extracted from copra (dried mature coconut meat), which is refined, bleached, and deodorized; it is very stable (does not spoil or go rancid) so it is used in manufacturing commercial food products and cosmetics. It is also mainly used for cooking.

Coconut oil, virgin (VCO) -- coconut oil that is pressed from fresh, mature coconut meat, processed with or without heat and without the use of chemicals; it is usually taken as a dietary supplement and used for various therapeutic purposes, and also used in cooking.

Coconut sap – the sweet liquid collected from the cut stem of coconut flowers.

Coconut sugar – the coconut syrup is cooked until most of its moisture has evaporated (it has a low glycemic index, compared to white and brown sugars). Glycemic index is a measure of a particular food's effect on a person's blood glucose (or blood sugar) level.

Coconut syrup or nectar – coconut sap is concentrated by heating until a thick liquid is produced; a healthy and excellent substitute for processed honey, maple syrup, or pancake syrup.

Coconut vinegar – the acidic liquid derived by fermenting either the coconut sap or coconut water.

Coconut water/juice – the thin liquid inside a coconut. The water from a young coconut (buko) is sweetish and is popular as a refreshing drink. The water from a mature coconut (niyog) is a bit acidic and not as pleasant-tasting; it is usually made into alcoholic drinks or vinegar.






Coconut water, electrolytes -- coconut water on the go! Sold in small packets in powdered form as a "drink mix" to be dissolved in water; it is imported from the U.S.

Copra – coconut meat that is dried either under the sun or in mechanical dryers, then pressed for its oil. It is the source of RBD (refined, bleached, and deodorized) coconut oil.

Desiccated coconut – freshly grated coconut from the white part of the coconut meat, which is sterilized, dried to remove most of its moisture, then sieved. It is used for baking and confectionery.

Gata (coconut milk) – derived from pressing the freshly grated meat of a mature coconut (niyog); it is thinner in consistency and taste than kakang gata.

Kakang Gata – coconut cream derived from the first pressing of freshly grated coconut meat; it is thicker and creamier than gata because a little water is added before squeezing out the milk.

Lambanog – an alcoholic beverage made from the distillation of tuba to wine.

Latik – the protein solids that are left after oil is extracted from coconut meat by heating; it is used as topping or ingredient for rice cakes.

Makapuno or Macapuno – a variety of the coconut palm which does not contain water inside the coconut shell; the shell contains a gelatinous meat which is usually sweetened and used for desserts (like ice cream and halo-halo) and baked goods. [Photo from marketmanila.com.]

Matamis na Bao – coconut jam made by cooking coconut milk with raw sugar or panutsa (the unrefined sugar made from the juice of sugar cane).

Nata de Coco – coconut jelly made from coconut water that is fermented with a starter; the jelly is cut into cubes then cooked in syrup, and used mostly in desserts.

Niyog – mature coconut with meat that is thicker and firmer than the meat from a young coconut (buko). It is grated then squeezed to extract coconut milk.

Sapal or Budbod – the pressings left after the coconut milk is extracted from freshly grated coconut meat (often used as topping for rice cakes).

Tuba – an alcoholic drink fermented from the sweet sap of young and healthy coconut trees.

Tumbong or Tubo ng Niyog – the “pearl” or spongy growth found inside some mature coconuts; it can be eaten as is or made into dessert by cooking in syrup. The different coconut-growing regions in the Philippines have their own local name for this.

Ubod – heart of palm, obtained from the center of the topmost part of the trunk of coconut trees that are no longer productive (the rest of the trunk is made into lumber); the part of the ubod that is closer to the top is more tender and less fibrous than the lower part; it is used in salads or cooked dishes, particularly Lumpiang Ubod.

Sources:

Cris C. Abiva, “The Coconut Facts Book (A Practical Guide to Using Virgin Coconut Oil),” Anvil Publishing, Inc., 2011.

Philippine Coconut Authority, Quezon City, Philippines