THE BENEFITS OF COCONUT ARE CONTAINED IN ITS MANY DIFFERENT PRODUCT FORMS
DESICCATED COCONUTA mature coconut is useful mainly for the meat inside. When this meat is extracted and shaved it is known as shredded coconut, and used for baking and other decadent forms of cooking. Coconut can be used for cakes, cereals, toppings, trail mix and many other food applications.
There is very little difference between desiccated, flaked, and shredded and coconut. They are all made from the meat of the coconut, which is ground or put through a grater. The biggest difference between the three of them is the shape.
Desiccated coconut has most of its moisture removed from it while shredded and flaked varieties still contain some moisture, although they are all dry. Shredded coconut comes in long, thin strips; flaked coconut comes in smaller, flatter pieces; and desiccated coconut is even finer and obtained through grinding.
- Contains Lauric Acid
- Rich in healthy medium chain fatty acids or “Heart Healthy” Medium Chain Triglycerides (MCT)
- High Fiber content
- Zero Trans-Fat
Additional Information: Desiccated Coconut Nutrition Facts
CREAM OF COCONUTIf you take the grated (shredded) coconut meat and press or squeeze the liquid from it, the resulting liquid is known as cream coconut. Do not confuse this with coconut cream, which is a thick liquid produced from simmering shredded coconut in water and then straining it. Also, do not confuse it with coconut milk, which is a more fluid liquid than coconut cream. There are benefits to using creamed coconut in cooking and for your health. Creamed coconut is essentially the concentrated meat of the coconut, it has the same nutritional value. It contains pure coconut oil, has no cholesterol and is high in dietary fiber and potassium. One ounce of creamed coconut contains 194 calories, 1.5 grams of protein, 19.5 grams of fat and 156 milligrams of potassium, according to the U.S. Department of Agriculture Nutrient Database.
Creamed coconut adds a rich creamy texture and mild coconut flavor to recipes. Creamed coconut contains the fatty acid lauric acid, a valuable fat for making soaps and cosmetics. Lauric acid content (which scientists and researchers found in human breast milk) also helps you fight intrusive viruses, bacteria, promote normal brain development and contribute to healthy bones This fatty acid has been found to have antimicrobial, antibacterial and antiprotozoal properties, according to research published by the Asian and Pacific Coconut Community
- Ice Cream
- Natural Fruit Drinks
COCONUT CONCENTRATECoconut concentrate can act as an antidote, in a mild way, for medical conditions like renal malfunctioning, urethral stone, as well as diabetes. It helps to boost the level of good cholesterol, thus exerting a natural control over urinary bladder problems. It is also an excellent moisturizer for skin and hair.
Coconut Concentrate is a dehydrated coconut refined to a very fine particle with a semi-liquid consistency using a proprietary process which solidifies to a shortening-like paste. It is produced from full fat desiccated coconut with a natural and full flavor.
Coconut concentrate is a proven natural anti-microbial, anti-fungal, as well as anti-viral agent. A natural remedy for acid reflux and heartburns, regular use of this juice concentrate can boost the digestive fire, thwarting digestive tract problems, as well as helping in boosting the blood circulation, thus protecting the heart against cardiovascular diseases.
- No Cholesterol
- Contains 7% Protein
- Presence of Dietary Fiber
- High in Potassium = 551mg
- Contains Lauric Acid “Heart Healthy” Medium Chain Triglycerides (MCT)
- No Trans-Fat
COCONUT MILKCoconut milk should not be confused with coconut water, as they are two completely different things. Coconut water is clear and coconut milk is white. They are also obtained in different ways.
While coconut water is simply the liquid found in the interior of the coconut, the milk is made by grating the meat of a brown coconut. Due to the high oil content of the coconut meat, the end result is coconut milk full of saturated fats and rich in taste and color.Various preparation methods allow for coconut milk of varying fat percentages, ranging anywhere from 22% to 5% fat.
Coconut milk is full of nutrition, including vitamins C, E, B1, B3, B5 and B6. It is also packed with minerals, such as calcium and selenium. One tablespoon of canned coconut milk also has 7 milligrams of magnesium. The lauric acid present in coconut milk converts to monolaurin in the body.
Coconut milk contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties. The body converts lauric acid into monolaurin, which may fight the viruses and bacteria that cause herpes, influenza and even HIV.
It is high in nutrients, and fat, and can be used as a plant based milk in vegetarian and vegan preparations.
- Rich source of Manganese
- Rich in Phosphorus
- A cup of coconut milk helps to supply the body with nearly a quarter of the daily value of Iron
- Contains Magnesium
- High Dietary Fiber
- Supplies Vitamin C
COCONUT WATERPure filtered coconut water is extracted from fresh coconuts, and is a clear, to slightly cloudy liquid and free from extraneous materials. The characteristic of natural coconut water are a refreshing, slightly sweet and nutty natural taste. Used as a hydrating drink, coconut water helps to replenish fluids and minerals lost during prolonged physical activity. Coconut water contains 5 essential electrolytes found in the human body including: calcium, magnesium, potassium, sodium and phosphorusand as well as multiple B complex vitamins, bioactive enzymes and cytokininins.
Although all coconuts contain this liquid, it is typically only the slightly immature ones (between 5 and 7 months of age) that are harvested for this purpose. Younger coconuts have water which is bitter and not yet rich in nutrients, while older coconuts do not have as much water as immature ones. If harvested at the most opportune time, a coconut can have as much as one liter of water inside it.
- Helps Lose Weight
- Regulates Blood Pressure
- Increases Immunity
- Improves Kidney Functions
- Facilitates Digestion
- Boost Hydration
- Rich in Nutrients
COCONUT WATER CONCENTRATEThis is the “water” contained within the shell of a young coconut. The amount of water varies by the size, maturity, and variety of the coconut. It is one of the best sources of electrolytes known to man. Have you noticed in the movies where people are stranded on an island a coconut tree always appears? There is nothing closer to water that grows on a plant, bringing extra benefits from nature. The clear liquid is sweet, and sterile and composed of unique chemicals such as sugars, vitamins, minerals, electrolytes, enzymes, amino acids, cytokine, and phyto-hormones.
Coconut Water Concentrate is a highly concentrated, slight cloudy but transparent liquid. It is the end product of concentrating the naturally occurring liquid endosperms (coconut water) of fresh, coconuts before undergoing an HTST pasteurization process. Concentrated Coconut Water is intended for food and beverage manufacturers that require the distinct flavor of natural fresh coconut in a low calorie health drink.
- Low is Crude Fat Content (0.1%)
- Zero Cholesterol
- Low in Calories
- Contains important vitamins and minerals (e.g. Zinc, Potassium, Calcium, Magnesium, Manganese)
- Helps lower acidic profile of other fruit juices
Coconut flour is a gluten-free alternative to wheat-based flour with a natural nutty coconut flavor. After the milk has been extracted from the grated coconut meat, the residue is dried, ground to a finer consistency, and used as flour for baking. It is an excellent source of fiber and a safe substitute for celiac, gluten intolerances, and those with allergies to other more traditional flours.
Coconut flour is low in carbohydrates, and boasts a lower “net” carb count than other flours, including soy flour. Net carbs are the digestible carbohydrates in the flour, which is an excellent choice for people who want to restrict their intake of carbohydrates.
- High in Fiber (up-to 60%) – highest percentage compared to other flours
- Glycemic Index of 35
- Low in Fat (10 to 12%)
- Low in Carbohydrates
- Good source of Protein (up to 19%)
- Contains around 48% Lauric Acid
- Ingredient for nutraceutical products
- Excellent functionality for Gluten-Free foods
- Supplement or extender for baked and snack products
- Partial substitute for wheat flour and good protein source
- Source of Dietary Fiber for breads, cakes, cookies and snack goods
- Superior water binding capacity for high moisture finished goods, batters and baked goods
VIRGIN COCONUT OILCoconut oil is rich in lauric acid, which makes it a powerful antiviral, antibacterial and antifungal, and boosts the immune system. These properties combined can prevent, or help reduce the symptoms of several health conditions and illnesses. Coconut oil is thought to be efficient for weight control, lowering cholesterol and the risk of heart disease.
Virgin Coconut Oil (VCO) is derived by the mechanical extraction from the fresh meat or endosperm of a mature coconut, rather than the sundried coconut meat known as Copra. Virgin Coconut Oil is a colorless clear liquid with a perceptible coconut – nutty aroma. It is recognized to be the purest form of coconut oil, being chemical & additive free. At ambient condition (28 -32 deg C), the product is liquid and tends to solidify if stored below 25 deg C. Due to its many beneficial properties, it is used extensively in food, food supplements, dietary, culinary and beauty applications.
Coconut oil has shown to improve the condition of people with Crohnís disease, Irritable Bowel Syndrome, and other digestive disorders. The general belief is that there are very few nuts, fruits or oils which can claim such diversity as coconut, for your health and Wellness.
In addition to being superior for cooking and baking, coconut oil also makes a superb topical oil that can help to naturally rid the skin of dangerous toxins. It also gives the skin the perfect mix of hydration and antioxidants that it needs to stay healthy, smooth and younger-looking longer.
- Rich and excellent source of “Heart Healthy” Medium Chain Triglycerides (MCT)
- Cholesterol Free
- Contains 48% Lauric Acid
- Contains Vitamin E* (0.09mg per 100g)
- Contains no Trans Fatty Acid and has fewer calories per gram of fat compared to all other fats and oils
- Free from chemicals and additives
- Food supplement and ingredient
- Personal, hair care and cosmetics
Additional Information: Standards for Essential Composition and Quality Factors of Commercial Virgin Coconut Oil…
Additional Information: Virgin Coconut Oil Nutrition Facts
* United States Department of Agriculture (USDA) Agriculture Research Services, Nutrient Data Laboratory
COCONUT SUGARCoconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar), is a low glycemic organic natural sweetener and sugar substitute produced from carefully extracted organic coconut nectar from the nucifera trees. Coconut nectar is collected and cooked on slow heat to let the liquid evaporate until coconut granules are formed. Coconut sugar is 100% natural, with no additives, no anti-fermenting agents, no preservatives and no chemicals. Most coconut sugars on the market are unrefined, unfiltered and unbleached and provides a caramel like sweetness with no bitter aftertaste.
- 1:1 substitute with cane sugar
- Glycemic Index of 35
- Rich source of Potassium, Magnesium, Zinc, and Iron
- Contains Vitamin B1, B2, B3, and B6
- Non GMO Gluten Free
- Free from chemicals and additives
COCONUT NECTARConsisting of the sap from the coconut tree (much like maple syrup), coconut nectar has the benefit of being a raw, pure sweetener that retains all of the health benefits, while other sweeteners lose most of their nutritional value through heating and processing.
Coconut nectar contains 17 amino acids, as well as a host of minerals and vitamins B and C. It can be used anywhere sweeteners are normally used, and also have the benefit of a low glycemic index. With a glycemic index of 35 (compared to organic sugar’s 47, raw sugar’s 65, and refined sugar’s 80), coconut nectar offers the same sweetness, but is a safer alternative for diabetics or anyone who wishes to maintain healthier, more consistent blood sugar levels. The lower glycemic index also means that when coconut nectar replaces other sugars you will feel fuller longer, so it can help you maintain or lose weight when combined with a healthy diet. Containing short and medium-chain fatty acids, the nectar is perfect for heart-healthy diets or to reduce cholesterol levels. Compared to brown sugar, coconut nectar has twice as much iron, four times as much magnesium, and ten times as much zinc.
Coconut nectar is often used in cooking as an alternative to agave nectar. It has around 10% fructose, which is far lower than the 50% to 90% which is commonly found in agave nectar. It is made through a simple and natural process that involves collecting sap from coconut blossoms and boiling it. Initially, the sap is dry and thick, but it reaches a far more liquid state at the end of the process.
- Coconut Nectar is high in mineral content
- Rich source of potassium, magnesium, zinc and iron
- 1:1 substitute with liquid sweeteners
- Glycemic Index of 35
- Higher Macro and Micro nutrients than any other Natural Sweeteners
- 5 Essential Glyconutrients, including Inulin
- Contains 13 Vitamin B1, B2, B3 and B6
- Contains 17 amino acids
- Completely natural, unrefined, unfiltered and preservative free
- Nearly neutral PH
COCONUT BUTTERCoconut butter is a spread made from the meat of the coconut. Shredded coconut (high fat) is pureed together, resulting in the coconut oil and coconut meat turning into a spread.
There are several ways to make coconut butter, all using shredded and dried coconut, but the easiest one is simply to blend it. This can be done with a high-powered blender or a food processor. If the end result does not have the consistency of butter, some coconut oil can be added to the mixture to loosen up the coconut paste.
Coconut butter is used almost exclusively in cooking. It is often be used as a substitute in recipes that call for coconut oil. Many recipes that call for coconut butter are dessert recipes, although there are plenty of other dishes that can benefit from its flavor. It is full of healthy fats and vital nutrients such as magnesium and calcium so many people will even eat it on its own.
- Contains all the benefits in coconut oil and can be used as a butter substitute for bread and toast. It is made by coconut oil and flesh blended together
- It can also be used in making ice creams and icings for cakes
- Coconut butter calms over stimulated nerves and aids anxiety
- Supports thyroid and metabolism function of the body
- Coconut butter strengthens the liver
- Rich in lauric acid
- Promotes calcium absorption
- Aids in killing bacteria and viruses due to coconut butter’s antiviral properties
COCONUT VINEGARThis coconut vinegar is made by aging (fermenting) coconut sap from coconut tree blossoms or coconut water. This is boiled in water and yeast is added, giving it a distinct taste compared to other vinegars. It is then set aside for various lengths of time depending on the desired acidity level.
It’s high in potassium, for example, and also quite abundant in a naturally-occurring probiotic called FOS. . It also contains plenty of minerals and amino acids. Although vinegar is chemically acidic, it is believed to create an alkalizing effect inside the body during digestion, probably due to its high content of alkalizing minerals.
Additional Information: Coconut Vinegar
Additional Information:Philippine Coconut Authority
Coconut Research Center
Asian Pacific Coconut Community
United Coconut Association of the Philippines