Why the hype about coconuts?
Coconut is very popular right now. Everyone is getting used to the idea of eating it on a more regular basis. People usually know coconut water or desiccated dry coconut used in desserts, which comes from mature coconuts.
What is more unusual is the young coconut meat, which is soft. Before the coconut matures, they are green, with a thicker, fibrous outer shell. The juice from young coconuts is a refreshing and hydrating drink. An extra bonus of the young coconut is the soft flesh, which you can eat. It has also been shown to have medicinal properties for heart, liver and kidney disorders.
The benefits of coconuts
Little do we know there is a huge difference between eating the young coconut meat and desiccated coconut from a mature coconut. Young coconut meat has a high protein content and low fat. It can be used for a wide variety of recipes. It is really creamy and its texture is perfect for raw food and Paleo recipes. We at Pure love it to make fresh smoothies, raw coconut flakes, raw coconut cream, coconut dips, raw mayonnaise, ice-cream and fresh live coconut yogurt (kefir).
Young coconut meat is rich in medium-chain fatty acids. Although these are saturated fats, your body processes them differently from other saturated fats, such as animal fats. Research has led us to believe medium-chain fatty acids, such as those found in coconuts, are used directly by the body as fuel, not broken down and absorbed like other saturated fats. Coconut fats are still widely misunderstood in the scientific community and further research into potential benefits is still needed.
Like coconut water, young coconut meat is a good source of potassium and sodium, providing 285 and 16 milligrams in 1-cup serving. Balanced sodium and potassium levels help keep your blood pressure at a healthy level. Coconut meat is also rich in B vitamins needed by your body to make energy and support red blood cell production.
We would like to share with you two recipes I use young coconut meat for.
Chilled Coconut Noodle Soup
Serves 4-6 | Soup
- 2 cups coconut water
- 1-cup young coconut meat
- 2 cloves garlic, chopped fine
- 4 small chilies
- 5 tablespoons lime juice
- 2 kaffir leaves
- 1 tablespoon lime zest
- 1 teaspoon sesame oil
- 1-tablespoon honey (or agave)
- 1 teaspoon Himalayan sea salt
- Noodles and vegetables
- 2 cups young coconut meat, sliced fine into noodles
- 1 red pepper, sliced thin
- 1 cup zucchini spiral sliced (in spaghetti shape)
- 4 spring onions, sliced thinly
For the Topping
- 1/4-cup macadamia nuts
- 1-teaspoon sea salt
- 1-teaspoon line zest, grated
Now how to make it:
Place coconut noodles and vegetables in a bowl. Mix ingredients for soup in a blender. Pour this soup in 4 plates over the vegetables and young coconut noodles. Blend all the topping ingredients and add nut topping to finish.
Serves 4 | breakfast
- 4 cups of young coconut meat
- 2 cups of coconut water
- 2 capsules of probiotics
- sweetner like agave or coconut sugar
Now how to make it:
Place the mix in a vitamix and blend until smooth. Cover this and let it sit at room temperature for 2 days (or in the fridge for 4 days) until the mix has a tart taste. When ready, return to vitamix and blend again as it separates when fermenting. You may add your preferred sweetener such as date syrup, agave, raw coconut sugar or some fresh fruit.
Refrigerate for 1 week.