Coconut useful properties
nucifera Coconut (Cocos nucifera L.) belongs to the family of the palm trees.The height of the tree 15-30 m, about 50 cm in diameter.At the top 15-30 pinnate leaves 4-6 m long. Blossoms for 5-7-year life.The flowers are yellowish, heterosexual.On the tree develops 60-200 fruits a year.They ripen slowly.First, the biggest harvest is removed from May to July.The second - from November until January, and then conducted a small fee.Fruit - large, oval.Fruit shell consists of three layers.The outer shell - a thin but dense underneath mezhplodnik ryhloraspolozhennyh of brown fibers and then a very hard woody vnutriplodnik, which together with the seed contained in it - coconut.
As nut ripening it changes occur.Initially, the contents of the nut (endosperm) - transparent, sour-sweet, cool bone.Then there are droplets of fatty oil, an emulsion is formed milky - coconut milk.It is very tasty and nutritious.As maturing endosperm layers adjacent to vnutriplodniku, compacted and turned into a milky pulp.
origin of the coconut palm is not known, it is growing in many countries.
believed that coconut birthplace - South America, grows and is cultivated in the coastal zone and near bodies of water in the tropics.
main breeding centers to Filipino coconut palm island (which is removed for more than half of the global harvest of coconuts), the islands of the Malay Archipelago, the Malay Peninsula, India, Sri Lanka and the island.
Young tender coconut fruit contains a clear watery fluid, not only refreshing and thirst-quenching, but also very pleasant to the taste.
When harvesting fibrous part of the fruit skinned, blow split nut in half and take out endosperm and then dried on the pipes with hot water and scrape.The dried copra contains 65% fatty oils.Coconut oil solidifies at a temperature of 23 ° C, it is white in color, taste and smell.Its use in food.
Coconut has medicinal and healing properties.It contains vitamins B and C, as well as the human body required mineral salts - sodium, calcium, iron, potassium, and up to 5% glucose, fructose and sucrose.
100 g contains 3.9 g protein, 33.9 g fat, 200 mg phosphorus, 28 mg of calcium, 257 milligrams of potassium, 257 milligrams of sodium, 2.3 mg iron, 0.4 mg of nicotinic acid, 0,11 mg of thiamine, riboflavin 0.18 mg, 0.08 mg of vitamin B2, 16.8 mg of vitamin C. Energy value - 384 kcal.
Trace elements contained in the milk and coconut pulp, confer its properties, restores strength and improves eyesight.Coconut - a good remedy for diseases such as diarrhea, cholera.
Coconut in cosmetics
In cosmetics is widely used oil from coconut.There are a lot of cosmetics - creams, masks, shampoos, conditioners, which have quickly absorbed oily (but not sticky) texture.Thus, the milk produced on the basis of coconut, makes the skin supple, soft, satin.In addition, it has a very pleasant sweet and sensual scent.Coconut oil
belongs to various ointments.
It quickly absorbed by the skin, is an excellent carrier of essential oils.It leaves skin velvety.Suitable for mixing with ready sunscreen oils, emulsions (10-15 g coconut oil + 2-3 drops of essential oils, or mixtures thereof).
Because it makes the soap - the only one that foams in the sea water.From young inflorescences notched up blooming flowers get a sweet liquid containing 15% sugar.brown palm sugar is obtained by evaporating the juice.
Flesh and coconut milk is used in cooking and for the production of alcoholic beverages, soups.For example, white coconut meat is ground in the form of chips was added in ice cream, yogurts, various salads and pastries.Coconut flour in various confectionery products gives them a delicious taste and gives healing properties.Coconut oil is used for cooking and for making margarine.
salad potato and coconut
6 medium potatoes, 13/4 cups (425 ml) yogurt, 1/2 teaspoon salt 11/2 cups (100 g) grated coconut, 1 tablespoon of melted butter, 1teaspoon mustard seeds, 1 pod of fresh hot peppers, finely chopped, 2 solid ripe tomatoes, washed and cut each into 8 slices, 1 tablespoon grated fresh ginger (optional), a few sprigs of parsley.
Boil potatoes "in uniform".Peel, cut into cubes, put in a bowl and refrigerate.Mix the yogurt, salt and grated coconut.Heat them in a small pan, put back the mustard seeds.Immediately cover with a lid that the seeds are not jumping on the stove.When they cease to pop, add the ginger and pepper.Stir a few seconds.Pour the mixture into the bowl with yogurt, add the potatoes, mix and gently shake it to evenly covered with a layer of yogurt and spices.Serve chilled, garnished with parsley and tomato slices.This salad of boiled potatoes, grated coconut and spiced yogurt goes well with any dish, and very easy to prepare.
soup with chicken and coconut
4 servings: 950ml coconut milk, 115g of chicken breast, cut into strips, 2 escape lemongrass, crushed and chopped into large chunks;2 shredded green onions into thin rings arrows;3 -4 fresh chili pepper, seeded and shredded;1 tablespoon fish sauce, 1 tablespoon chopped coriander leaves and uncomminuted - for decoration.
Heat the coconut milk in a saucepan, a little bit not bringing it to a boil, add the chicken and lemon grass.Add the fire, so that the liquid is barely pobulkivala, chicken and cook, without a lid, for about 4 minutes until soft.Add the onion and chilli.Briefly turn up the heat, then remove the saucepan from the heat, add the fish sauce and coriander leaves and stir.Serve, garnished with coriander leaves.
Pineapple and coconut rice
4 servings: 200 grams of rice with long beans, 500ml coconut milk, 2 pcs.lemongrass, 200ml water, 2 slices fresh pineapple, peeled and finely chopped, 2 tablespoons of dried coconut.Fig
Wash in cold water several times.Put in a saucepan with the coconut milk.Lemongrass crush with a rolling pin on the board and add to the rice.Pour the water, bring to a boil.Reduce the heat, cover the pan tightly and cook for 15 minutes.Then remove from heat and loosen the plug.Take the lemon grass and add the pineapple rice.Sprinkle with coconut and serve with the sauce (seasoning) chili.Figure
350 g rice with long or medium grains of good quality, 21/4 cups (150 g) was grated, slightly toasted coconut 31 / 2chashki (825ml) of water, 200 g of sugar, 1/2 teaspoonteaspoon ground cardamom seeds, 50 g toasted pistachios or cashews, 50 grams of raisins, 1 tablespoon butter
Soak rice in water for 1 hour, then pat dry it.In a medium sized saucepan, boil water with sugar and cardamom.Put the rice in boiling water and bring to a boil.After 2-3 minutes, reduce heat to low, cover tightly close and cook 10 minutes.Then slightly open the lid and quickly add the remaining ingredients.Boil until cooked another 10 minutes.Then remove the lid and let the rice comes to simmer for another 2-3 minutes to evaporate excess moisture.Gently stir the rice.
Chutney from fresh coconut
11 / 2chashki fresh grated coconut, 1 tablespoon sugar, 1 teaspoon ground ginger, 1 tablespoon chopped fresh coriander, 3 tablespoons lemon juice, 2 chopped green chili, 1/2 teaspoonspoons of salt.
Mix all the ingredients - will relish.
Brown rice with coconut aroma
1 teaspoon of salt, 350 ml of water, 1/2 teaspoon ground cinnamon, 1 tablespoon fresh parsley (finely chopped), 200g long grain brown rice, 15 pcs.cloves, 1 lemon, 1 cup of coconut milk, 20 g of coconut (to decorate dishes).
Bring water to a boil in a saucepan, add the concentrated coconut milk.Bring mixture to a boil again, add salt and pour into the pan Fig.Vegetable knife remove the lemon zest 2-3 strips and add them to the rice with cinnamon and cloves.Reduce the heat to minimum, cover the pan with a lid and cook for 40-45 minutes until rice until it is tender and all the liquid is absorbed into the rice grains.In the case of white rice cooking time should be reduced to 15-17 minutes.Remove the lid, increase the heat and let the rice a little dry for 1 minute.Remove the pan from the heat.Choose rice cloves, to shift into a dish, garnish with fresh herbs and, if desired, sliced coconut.This recipe can also be used in the preparation of white rice, but brown rice is combined with coconut milk acquires a delicious flavor.This side dish is served with dishes of poultry and meat.
cream of coconut with dates
300 g figs, 300 g of grated coconut, 6 egg yolks, 150g sugar, 100g flour, 1 liter of milk, liquor.
Boil the milk with the grated coconut core and let stand for 1 hour.Insist dates in liquor.Beat the egg yolks in a saucepan with the sugar and gradually add the flour and milk with coconut.Cook the cream over low heat, constantly interfering.Cool and add 3/4 of the sliced figs.Garnish with whole figs and serve.
Chicken cooked with coconut in Antilles
Chicken - 600 g;Coconuts - 320 g;butter - 80 g;onions - 200 g;green pepper - 40 g;sugar - 12 g;saffron, lyutenitsa, salt to taste.
Chicken chop into pieces and fry in butter with chopped onions.Add Lutenitsa, saffron, sugar, chopped pepper, a little water, coconut juice, salt and simmer over low heat.When the meat is tender, put the pulp of coconut and bring a dish until done.
Coconuts - 500 g;milk - 1.5 l;Eggs - 4 pcs .;Sugar - 40 g;Starch - 40 g;Brandy - 40 g;raisins - 60 g;cinnamon - 4 g;vanilla.
starch to dissolve in 200 g of cold milk.The flesh of coconuts chop on a grater.Beat eggs with cognac.The rest of the milk boil, pour it dissolved starch and, stirring constantly again, bring to a boil.Carefully add the shredded coconut pulp, raisins, sugar, whipped with egg cognac.The finished mixture is decomposed into molds and sprinkle with cinnamon and bake quickly.
Preparation: 40 minutes.20 pieces
2 protein, 125 g sugar, 150 g of coconut, 1 pinch of cinnamon, 1 h. Spoon of lemon juice, 150 grams of white chocolate.
1. Beat the whites, vsyp with sugar.Stir the mass of 8-10 minutes in a hot water bath until it becomes viscous.
2. Stir with a mass of coconut, cinnamon and lemon juice.Cut spoons balls the size of a walnut, put them on a baking sheet covered with paper.Bake for 15 minutes at 150 ° C.
3. Dip cookies into the molten glaze.Put on the grill and dry.
Flesh and coconut milk, and butter made from it are not recommended in case of individual intolerance of the product.
Recently, nutritionists began to notice that coconut oil is bad for the body because it increases the risk of atherosclerosis and coronary heart disease.