The coconut fruit has many food uses for its milk, meat, sugar, and oil. It tastes great and this tropical fruit is great for you!
The main months to buy it fresh are October through December. Because it’s so productive you can find it year round most places.
Most groceries will display it already removed from the outer husk.
You can find coconut dried, desiccated, grated, flaked or toasted in packages or cans. It is also sold frozen, and sweetened or unsweetened.
When it is shredded, it has less than three percent moisture content and sixty-eight percent oil.
It was previously thought this fruit’s oil was high in saturated fat, but after studies were conducted that opinion was reversed. It is now considered heart healthy.
Health Benefits of Coconut
The oil is forty-eight percent lauric acid. This is a fatty acid that stirs up immunity. The body converts the lauric acid into a compound, monolaurin, which keeps viruses and bacteria from compromising healthy cells.
Its powerful antioxidants neutralize the free radicals that contribute to the buildup of LDL (bad cholesterol). Its healthy fats help the body produce HDL, (good cholesterol). This helps reduce heart disease.
It contains sterols, which mimic the action of progesterone, (the hormone for bone strength). The oil nourishes the pancreas, so the enzymes can absorb bone fortifying minerals like calcium.
It contains medium chain fatty acids, which is a unique fat that goes straight to the liver and is instantly used for fuel. This boosts the metabolic rate which speeds up weight loss and energy levels.
Healthy Recipes with Coconut
Ingredients and Instructions:
- Preheat oven to 425 degrees
- Mix together 1/2 cup miracle whip light, 2 Tbs. lime juice and 2 tsp. lemon juice. Add 1 1/2 pounds large shrimp, toss to coat it.
- Put 3 cups shredded coconut, lightly toasted on a plate.
- Coat each piece of shrimp lightly.
- Put the shrimp on a non-stick cooking sheet.
- Bake for 10 minutes.
- In a bowl, stir together 1/2 cup duck sauce, 1 Tbs. lime juice and 1 tsp. lemon juice. Serve with the shrimp.
Makes 6 servings.
- 1 can crushed pineapple (8 3/4 ounces)
- 1 can manderin oranges (11 ounces)
- 1 can maraschino cherries (16 ounces)
- 8 ounces of cream cheese
- 1 cup of sour cream
- 2 cups mini-marshmallows
- 1/4 cup of sugar
- 1/2 cup chopped walnuts
- 1 cup of shredded coconut
Drain the fruit. Let the cream cheese soften and then blend the cream cheese, sugar and sour cream until smooth. Fold into the fruit mixture. Top it off with the shredded coconut.
Coconut Recipe #1: Coconut Blended Smoothie
This sweet immunity treat will transport you to a tropical island where you’ll loll in a hammock, sipping away, and forget you’re detoxing! Coconut water and coconut butter add an energizing quality, increasing your metabolic rate to promote weight loss.
Enzymes and vitamins A, C, and E in mango cleanse the liver and aid digestion. Chlorophyll-rich spinach alkalizes and oxygenates the blood, while its prebiotic potential promotes healthy digestion.
We highly recommend the wheatgrass powder boost, to help neutralize acids and expel waste, adding to the cleansing clout of this shake.
- 2 cups raw coconut water or filtered water
- 2 cups baby spinach
- 1 medium sliced banana
- 1 tablespoon coconut butter or 1-inch piece creamed coconut, plus more to taste
- 1 teaspoon wheatgrass powder (optional)
- 1⁄2 teaspoon probiotic powder (optional)
- 1⁄8 teaspoon finely grated lime zest, plus more to taste (optional)
- 2 cups frozen mango
Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds until smooth and creamy. You may have to stop the machine and reposition the ingredients to get the mixture to blend, or add the frozen mango in stages. Tweak coconut and lime zest to taste.
Coconut Recipe #1: Coconut Curry with Cauliflower Rice
Dressing up this buffet of colorful veggies, coconut milk and curry combine to crush it in the cleanse stakes. Backed up by a symphony of vitamins, minerals, healthy fats, antioxidants, and anti-inflammatory agents, the dynamic Southeast-Asian duo makes this one warming, comforting, and complex!
Cauliflower Rice Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1⁄2 teaspoon Celtic sea salt
- 1 tablespoon coconut oil
- 1⁄2 cup finely diced yellow onion
- 1 teaspoon minced garlic (1 clove)
- 1⁄2 teaspoon Celtic sea salt, plus more to taste
- 1⁄2 cup diced carrot
- 1⁄2 cup cubed butternut squash
- 1⁄3 cup diced tomato
- 1⁄2 cup chopped broccoli florets
- 2 teaspoons minced ginger
- 2 teaspoons yellow curry powder
- 13⁄4 cups full fat canned coconut milk
- 11⁄2 cups chiffonaded baby bok choy
- 1 teaspoon fresh lime juice, plus more to taste
To make the cauliflower rice, preheat your oven to 375°F (180°C).
Throw the cauliflower florets into your food processor with the S blade and pulse about five times until you get the consistency of couscous. Transfer the “rice” to a large baking tray lined with a non-stick sheet or parchment paper, and roast in the oven for about 15 minutes until starting to steam. Remove from the oven and stir with a spatula or wooden spoon, and return to the oven for a further 15 minutes until the cauliflower is just beginning to brown. Set aside.
To make the curry, heat the coconut oil in a large pan over medium heat, and sauté the onion and garlic with 1⁄4 teaspoon of salt for about 5 minutes until the onion is soft and translucent. Add the carrots and butternut squash, and sauté for a further 5 to 7 minutes. Add the tomato, broccoli, ginger, curry powder, coconut milk, and remaining 1⁄2 teaspoon of salt, and bring to a boil. Reduce the heat to medium, and simmer uncovered for about 15 minutes, stirring occasionally until the vegetables are just tender.
Stir in the bok choy and sauté for about a minute until just wilted. Stir in the lime juice to taste, and tweak salt, if desired.
Serve out one portion of cauliflower rice and curried vegetables, and transfer the remaining portion of rice and veggies to a sealed
container in the fridge.