TREE OF LIFE

The Coconut Tree (scientific name: Cocos Nucifera) is called the "Tree of Life" because all the parts of the entire tree--from top to bottom--are used to sustain human life. It must be the most useful tree in the world, bar none. The coconut is found in many parts of the world and, according to a 2012 report by UNCTAD (United Nations Conference on Trade and Development) on the top 10 coconut producers in the world, Indonesia, the Philippines, and India are the top three producers, followed by Sri Lanka, Brazil, Thailand, Vietnam, Mexico, Papua New Guinea and Malaysia, in that order. 

      

                                         

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.

What is Macapuno/Makapuno?

The Philippine Coconut Authority (PCA) calls Macapuno “coconut sport,” which is technically the very soft endosperm of a coconut that does not develop normally like regular coconut endosperm. Endosperm is the tissue produced inside the seeds of most flowering plants during fertilization, at which time it surrounds the embryo and provides nutrition in the form of starch, although it can also contain oils and protein, making it a good source of nutrition for humans; it has the same nutrients as regular coconuts. This unusual development results in a coconut fruit whose shell is packed with gelatinous coconut meat with little or no liquid. [Photo from marketmanila.com.]

Is THAT Really Fresh Coconut Water You're Drinking?

Coconut water is the thin liquid you find when you open a coconut. Chilled coconut water from the young coconut (buko) provides a refreshing and satisfying drink and is also considered a health tonic—it has been used traditionally to treat a variety of health problems.

The coconut water from mature coconuts (niyog), on the other hand, when you taste it directly from a newly cracked coconut, tastes slightly sour and not as sweet and pleasant as the water from the young coconut. This water is a lot cheaper than young coconut water and, if it is not wasted or thrown out in the processing of mature coconuts for its meat and oil, it is usually made into vinegar or alcoholic drinks.

[The following is my summary of Dr. Bruce Fife’s article on coconut water that appeared in the source listed at the end of this post. The photos are also from the same source. Printed with full permission from Dr. Fife.]

What is Coconut Flour?

[I'm very sad to say that, in this land of coconut trees, it is very difficult to find coconut flour; this imported package was the only one I could find in the supermarkets.]

Coconut flour is made from the meat of the mature coconut (niyog). Here’s how Dr. Bruce Fife of the Coconut Research Center describes the process of making coconut flour after the coconut meat is grated, as he observed when he visited the Philippines in 2004 on a speaking engagement.
[Printed with full permission from Dr. Fife.]

Cooking with Coconut Flour, by Dr. Bruce Fife, N.D.

How do you handle coconut flour?

Coconut flour behaves very differently from other flours. It cannot be substituted entirely for wheat flour in standard recipes, and it needs to be combined with wheat, rye, or oat flour. Read the excerpt below to learn how Dr. Bruce Fife (of the Coconut Research Center) developed recipes using coconut flour; He proves that it is possible to make delicious recipes using coconut flour--you just have to know how to handle it and use appropriate recipes. [These photographs are from his most recent cookbook, "The Coconut Flour Gourmet."] [Printed with full permission from Dr. Fife.] 
For the full article, see: http://www.coconutresearchcenter.org/hwnl_10-1.htm

Chicken Fingers, Blueberry Almond Muffins, and Gourmet Tortillas, from "The Coconut Flour Gourmet," by Bruce Fife and Leslie Fife. [Printed with permission.]

Recipe: Yogurt Ambrosia with Coconut

This delicious dessert is most likely the easiest one you will ever make, and the best part is that you can make it way ahead and store it in the fridge until you're ready to eat it!

Yogurt Ambrosia with Coconut

Recipe: Roasted Shrimp with Coconut Dip

This easy dish makes a great appetizer, but can also be a main dish. I have served this many times to friends and relatives, and it never fails to get a lot of compliments.

Roasted Shrimp with Coconut Dip

Claims Regarding the Healing & Cosmetic Uses of Coconut Oil

I have compiled the following list of claims of the healing and cosmetic uses of coconut oil from many sources, including direct testimonials from people I know. Since I am not a doctor, I cannot attest to the veracity of these claims, but what I can say is that I have used all-natural or unprocessed virgin coconut oil (VCO) for my own cosmetic regimen, and that I have been very happy with the results. 

HEALING

Bruises, scrapes, cuts, bug bites, rashes – applied directly to the wound, coconut oil protects it from getting infected by dust, bacteria and virus; it also helps reduce swelling, redness, permanent scars, and itching.

Dry or cracked nipples – apply directly in between feedings; safe for baby to ingest.

Skin conditions like dermatitis, eczema and psoriasis – apply directly for relief; aids in healing.

Sunburn – rub liberally on affected skin area for relief of pain and itching.

Crazy for Coconut Oil

Crazy for Coconut Oil
By Lori Corbin

ABC Inc., KABC-TV Los Angeles, 2006

In January 2006, food manufacturers will be required to list any trans fat in food on the nutrition facts. Since experts have clarified that this type of fat is worse for us than saturated fats, many are taking a second look at coconut oil. It's true that coconut oil is a saturated fat. But it doesn't contain cholesterol or trans fat. Even though it is a saturated fat, it has been shown to elevate levels of HDL or the good cholesterol.

Coconut Oil is Cholesterol-Free

Coconut Oil is Cholesterol-Free By Ernesto M. Ordoñez, Inquirer Philippine Daily Inquirer, May 5, 2006

A renowned physician participated at a recent meeting of the Management Association of the Philippines-Agribusiness and Countryside Development Foundation led by Chairman Ramon Ilusorio and President Vicente Agustin. He was Dr. Conrado Dayrit, father of former secretary of health Manuel Dayrit.

Virgin Coconut Oil, Regular Coconut Oil, Fats & Fatty Acids, Calories, & Cholesterol

COCONUT OIL & VIRGIN COCONUT OIL
Coconut oil is oil extracted from the meat of a mature coconut (niyog)--the young coconut (buko) does not have any oil. There are two different types of coconut oil in the market today:

(1) VCO - Virgin Coconut Oil

VCO is extracted from fresh mature coconut meat (niyog) without using extreme heat, chemicals, or additives, thus preserving the integrity and purity of the oil, and retaining its high lauric acid content (see section below on Fatty Acids for more on lauric acid).