I’m your humble coconut and when I am scruffy and brown like this, I’m usually older than 6 months, more like a year, but more commonly you may find me all sleek and white on a grocers shelf or market place. Well, that”s a great time to take me home and open me up, drink the juice and scrape, blend or chop the juicy white flesh inside.
Benefits of including my in your diet everyday:
Unlike the saturated fat in beef, which are long-chain fatty acids, my fat is saturated but in the form of Medium chain Triglycerides, which when ingested go straight to the liver, supplying you with a quick source of energy.
The Tokelauanas, a tribe in the South Pacific, get 60% of their daily calories from coconuts, and they are the biggest consumers of saturated fat in the world, but they have no evidence of heart disease.
There are also studies on rats showing that coconut oil reduces triglycerids, and LDL cholesterol, increases HDL and improves blood coagulation factors and antioxidant status. So, theoretically this should lead to reduced risk of heart disease over long term.
Because I have such an abundance of fatty acids, you may find that a breakfast with me in it, will not only keep you going energetically for longer, but you will feel so much more satisfied and the need to snack is greatly reduced.
Winter is on the way, so stock up on jars of coconut oil, and grab me fresh, when you can.
Open up a young fresh coconut (white smooth skinned ones). Gently make a hole at the top with a clean screw driver and small hammer first, pour out juice, then split open in half with a cleaver. Keep fingers clear!!
Pour out the juice, and then open up coconut completely, and scrape out young flesh
Chop up 1/2 a pineapple
Blend all ingredients until smooth, adding 2 tbls fresh mint, and squeeze of lime
Serve in tall cocktail glasses and finish off with a sprinkle of finely chopped fresh basil
2 tbsp extra virgin coconut oil
1 tbsp raw honey
3 large organic eggs
1/4 cup coconut milk
1/2 tsp vanilla extract
1/4 cup coconut flour
1/4 tsp Pure baking soda (aluminium free)
pinch of salt
Cream together coconut oil and honey. Add eggs one at a time
Add coconut milk and vanilla – mix until smooth
Add coconut flour – mix until smooth, then baking soda and salt
Try not to over mix as that results in tough pancakes
Pour small amount of batter into hot buttered pan.
Flip once brown.
They wont bubble as much as wheat pancakes
Serve with dollops of raw cream, coconut yoghurt and honey or maple syrup and berries