2ir627 Cocondt Food Production | Cocon Handbook Top Coconut Handbook + Buy book + Find + Chapters + tUntroduction + 2.Nutnitional and Health Benefits + 3.Composition + 4.Plantation + S.Harvesting and Post-harvest Management + 6.Coconut Food Production © Coconut water © Coconut milk and cream © Coconut milk beverages © Coconut oil © RBD coconut oil © Virgin coconut oil (VCO) © Coconut flour © Coconut milk powder © Desiccated coconut © Nata de coco © Recipes © Beverages © Meals © Desserts + 7.The Chemistry of Coconut Water + &.The Chemistry of Coconut Mik and Cream + S.Recombined Coconut Beverages + 10.Rheology + tt.Long Life Coconut Liquid Products chogh@sGhiled Coconut Liquid Products + 13.Packaging of Coconut Liquid Products +. 14.Quality Parameters and Quality Control Methodologies Cocorut’Food Production Scroll down to read + Small toxt + Medium text + Large toxt Ip sicocon handbook etrapakcomichaptericoconut-foot production a92ir627 Cocondt Food Production | Cocon Handbook Print this chapter [share] It is popular among Indonesians to say that there is a use for the coconut palm in every day of the year. Indeed, coconuts can be processed into many products. The coconut kemel and water are two edible parts which form the basic ingredient for a variety of coconut products. Figure 6.1 in the next page shows how these products are made through a combination of processes and sometimes, a by- product of each other. COCONUT WATER Coconut water is a refreshing and cooling drink. ts sodium and potassium content makes it an ideal drink for rehydration. In a healthy, undamaged coconut, the water is even sterile, During World War I, coconut water was used intravenously to treat patients suffering from blood loss when blood plasma was not available. It is also a ready source of clean drinking water, especially after a natural disaster. Image 6.1 There was little need to develop scientific knowledge on coconut water processing as it was typically consumed fresh from the nut, The science behind coconut water and its characteristics was only required when there was exponential demand {rom various markets which did not produce enough coconuts. As such, coconut water was extracted, processed, packaged and transported across long distances. This presented new challenges as coconut water reacts quickly once the nut is ‘opened. With the advances in aseptic packaging technology, the shelf ife of coconut water can be extended for up to a year. Please refer to Chapter 11 for more details. Coconut water is harvested from young and mature coconuts. Due to different characteristics of the husk, shell and interior of the coconut, the extraction methods for both types are slightly different. Nevertheless, both types of coconut water can be extracted and processed for packaging. They are drilled into the cavity to obtain the coconut water. Normally, the dfiling of a hole occurs at or near one of the three eyes of the coconuts where the shell and flesh is the thinnest or weakest. Ip sicocon handbook etrapakcomichaptericoconut-foot production 292ir-627 Cocondt Food Production | Conon Handbook es e Figure 6.1 Figure 6.1 Integrated Processing of Coconut Products (Flowchart) Coconut water is also considered a by-product of desiccated coconut or caconut milk production, where the mature coconuts are collected and halved. As consumers increasingly demand the best quality coconut water, manufacturers prefer to drill the mature coconuts instead. This drains the coconut water out by minimizing the contamination of coconut water from the loose soil and fibres from the mature coconut shell After extraction, coconut water Is filtered. Filtration can be done using a cheese cloth, fine filter or a scrap surface filter. This is especially important for mature coconut water, as dry husk fibres and dirt from the shell of mature nuts can easily get into the coconut water during extraction. After filtration, the coconut water is quickly cooled to retard any deterioration reactions. ‘Then, it is sent for de- olling (separation), subsequent pasteurization and aseptic packaging. If coconut water is extracted at a location away from the aseptic packaging site, the filtered coconut water can be packed into food grade plastic bags, ‘quickly cooled and transported to downstream processing. Please refer to Chapters 7, 11 and 12 for more details. Ip sicocon handbook etrapakcomichaptericoconut-foot production aneiret Coconut Food Production | Cocon Handbook Image 6.2 Often, it is not commercially viable to transport large amounts of single strength coconut water (92-95% water content) in bulk to markets where coconuts are not readily available. As such, technological advances can concentrate coconut water to higher soluble solid levels of 60-65 “Brix (or 35-40% water content), saving considerable resources on transportation. To produce coconut water concentrate, fresh coconut water is frst passed through a pre-concentration stage of reverse ‘osmosis to increase the total solids. Then, it goes into a multiple effect evaporation stage to increase “Brix levels, Usually, the product is concentrated to 60-65 °Brix and packed into 200 kg plastic bags in drums for bulk transportation under ambient conditions. At this high “Brix level, the concentration of coconut water is somewhat self- preserving. Upon arrival, it is recommended that the concentrate be stored at -18°C for use up to two years, To reconstitute the coconut water concentrate to single strength coconut water for further aseptic processing and packaging, concentrate is blended with water at appropriate proportions to get the desired °Brix level Coconut water is a good rehydration drink that is cholesterol free, low in fat, and high in electrolytes. It provides an alternative to carbohydrate based sports drink, providing the same rehydration benefits with lower calorie count. Coconut water is also used as a base for coconut-flavoured beverages. Usually, taste can be further enhanced and diversified by adding other ingredients such as uit juice, tea, coffee, chocolate and more. Besides drinking coconut water can also be used for cooking. For example, it is commonly used to cook rice and other grains, braise meats like pork and beef, make clear soups and salad dressings, COCONUT MILK AND CREAM Coconut milk and cream is produced from 10-13 months old mature coconuts when the kemel is hard and thick. They are natural ollin-water emulsions extracted from the mature coconut kemel When the kemel is hard and thick, itis full of carbohydrates, oil (mainly medium chain triglycerides, MCTs) and aromatic compounds. This is suitable for coconut milk extraction, imparting a unique flavour profile and creamy texture to coconut milk and cream. The difference between coconut milk and cream is the amount of fat in the products, It is important to categorize coconut milk products according to fat content. The Codex Standards for Aqueous coconut products states that coconut milk should Itpiicocontharebook etrapakcomchaporicoconut-food-poduction an2ir627 Cocondt Food Production | Cocon Handbook contain at least 10% fat, 2.7% non-fat solids, and 12.7-25.3% total solids. While coconut cream should contain at least 20% fat, §.4% non-fat solids and 25.4-37.3% fat (Table 6.1). Table 6.1 Classification of coconut milk and cream Source: CODEX STAN 240-2003 moor same Moet SNE comico] o7Amin ea 2 ee so To extract coconut milk and cream, mature coconuts must first be dehusked and deshelled, The layer of brown skin is also pared off to get a layer of white kernel, as the skin can impart a brown colour and slightly bitter taste to extracted coconut milk. The kernel is then washed, drained and grated by machine into kemel flakes. Thereafter, it is mechanically pressed to extract the coconut milk. Image 6.3 ‘The fat and oil levels in coconut milk and cream is dependent on the amount of water added during the extraction process. As more water is added, fat levels are lowered in the resulting product. To extract coconut milk at home, consumers usually buy grated kernel and mix with water, as water is especially helpful in manual extraction, The mixture is then poured into a sieve or a musiin cloth where it is squeezed by hand. This extraction Ip sicocon handbook etrapakcomichaptericoconut-foot production 51927-627 Coconut Food Production | Coconut Handbook ‘can be repeated a few times by adding water to maximize the soluble material extracted from the kernel. With each subsequent extraction, the oil level of the resulting coconut milk decreases, which varies according to the amount of water ‘added to the mixture. Extracted coconut milk can either be used immediately, or left to stand. Upon standing, it separates into two distinct layers — the oilvich phase (cream) on top, and the water- rich ("whey") below. To extract coconut milk for industrial manufacturing purposes, mature coconuts go through deshelling and paring. Pieces of kemels are then sent into industrial scale cutters and grinders. In integrated plants, the by-product coconut water is also collected by drilling the coconut before deshelling, or halving the coconuts after deshelling. Next, grated coconut kemel then {goes into a series of screw presses to extract coconut milk. The residual kemel from this first press is then mixed with water before itis pressed again to increase extraction yield. Extraction yield can be represented by cil recovery yield. WHERE: Note 6.4 X_ = amount of coconut fell EE cerca Y_ = fat content (%) in ee coconut cream yield re UR eee weight of € = fat content (%) in kernel Used widely in South and Southeast Asia, coconut milk lends a creamy texture and coconut flavoured aroma to various cuisines. In Bahasa, this is commonly referred to as “lemak". In general, the fat levels in packaged coconut milk and ‘cream ranges from 17-25% in ASEAN countries After extraction, coconut milk is filtered to remove large contaminants. it can then be standardized to a pre-determined level of fat and blended with other ingredients, Finally, coconut milk is pasteurized and aseptically filled into packages for transportation to global markets. ‘The composition of coconut milk can be found in Table 6.2. Ip lcoconthandbooktetrapakcomichaptericoconutfood production a9i787 Coconut Food Production | Cocont Handbook Table 6.2 Physical properties and chemical composition of coconut milk Source: Gonzalez, 1990; Tangsuphoom, 2008. PHYSICAL PROPERTIES RANGE Specific gravity 1.0029-1.0080 ‘Surface tension (dyne om") 97.76-125.43 Viscosity (mPa.s) 461-202 Refractive index. 1.3412-1.9446 pH 5,95-6,30 CHEMICAL COMPOSITION (1%) RANGE Moisture 7347-7684 Fat 18.83-21.09 Protein 214-297 Ash 063-096 Total sugars 0,82-1.62 The composition of coconut milk is dependent on factors affecting extraction yield and the type of coconut kernel used. It also depends on the maturity and growing conditions, as well as whether or not the brown skin has been pared off, Note 6.2 3 4 COCONUT MILK BEVERAGES Coconut milk drinks are healthy beverages. Unless it contains spray- dried coconut powder and skim milk, it is naturally cholesterol free and contains healthy medium chain falty acids. Coconut mik beverages also provide an altemative to dairy products for lactose intolerant consumers. In general, coconut milk beverages are not readily available in many countries where there is litle or no coconut production of their own. As a perishable product, coconut milk beverage has limited shelf life and is easily attacked by microorganisms and bacterial enzymes when exposed to the environment. To prevent this, recombination is an altemative method of supplying a product that closely resembles fresh coconut milk to markets where the genuine article is not available. Through recombination, coconut milk beverages can be produced from ‘coconut milk, coconut milk powder or coconut water. It can also be produced from a combination of the three, with additional ingredients like juices, flavourings and fortiications. Ip lcoconthandbooktetrapakcomichaptericoconutfood production mo2ir627 Cocondt Food Production | Cocon Handbook Production methods and factors affecting coconut milk beverages are discussed in Chapters 8, 9, 11 and 12. COCONUT OIL Coconut oil is one of the main products traditionally derived from the coconut kernel. It is a mixture of chemical compounds called triglycerides that are compounds made up of fatty acids and glycerol. Coconut oll is rich in saturated fatty acids and low in unsaturated fatty acids. The different fatty acids present in coconut can range from C8-C18 carbon atom chains Coconut oil processing methods or technologies are classified into two major types based ‘on copra or fresh coconut kemel used. The oil extraction technology, which starts with copra as the raw material, is commonly known as the dry process. While the method that Uses fresh coconuts as starting material is generally called the fresh-wet or fresh-dry process. Based on different separation methods, coconut oil can be classified into two types — RBD coconut oll and virgin coconut oil (VCO). The former is refined, bleached and deodorized (RBD) from dry extraction, while the latter is produced by fresh-wet and fresh- dy extractions. Fatty acids composition between RBD coconut oil and VCO are similar, with the VCO regulation largely falling within the Codex specifications for coconut oil (see Table 6.3 and 6.4), Table 6.3 Essential composition and quality factors of virgin coconut oll (VCO) by APCC. Source: APC Standards for Virgin Coconut Oil PARAMETER. PCC STANDARD FOR VCO Moisture (2%) max0.1 Matters volatile at 120°C (%) max0.2 Free fatty acids (%) max0.2 Peroxide value (meqhka) max3 Relative density 0.915-0.920 Refractive indexat 40 1.4480-1.4492 Insoluble impurities % by max0.05 mass Saponifcation value 250-260 min lodine value 4am Unsepontiablemater% Py g7.95 Specific graviyat 30°C 0915-0920 Polenske value, min. 13 Total plate count <05 Colour water clear ‘Odour and taste Natural fresh coconut scent, free of sediment, rancid odour and taste Ip slcocon handbook etrapakcomichaptericocanut-food production Image 6.4 ad Image 6.5 ane2ir-627 Coconut Food Production | Coconut Handbook Table 6.4 Fatty acid composition of RBD coconut oll and virgin coconut oil Source: Marina et al., 2009 and APCC Standards for Virgin Coconut Oil FATTY ACID CODEX STANDARD FOR RED COCONUT OIL. APCC STANDARD FOR VCO cs nd-070 0.40.00 ce 4.60-10.00 5.00-10.00 cio 50-80 450-800 cz 45,10-5320 43:00-53.00 14 16,80-21.00 16.00-21.00 oie 7.50-10.20 7.50-10.00 c180 2.00-4.00 2.00-4.00 crest 5.00-10.00 5.00-10.00 c1e2 400-250 1.00250 cis nd-0.20 05 RBD COCONUT OIL Coconut kemel is converted into copra before itis expelled and refined for oil production. This is done by first drying the kemel under the sun in an oil mill. To extract coconut ail for extensive food and industrial purposes, dry processing is used. Clean, ground and steamed copra is frst pressed by wedge press, screw press or hydraulic press to obtain coconut oil, which then goes through the refining, bleaching, and deodorizing (RBD) processes. During the RBD process, heat is applied to deodorization, which is carried out at high temperatures between 204-245°C. Oil extracted from smoked or sun-dried copra is classified as crude coconut oil. It has high free fatty acid (FFA) values, carries a rancid odour and spots a dark colour. The crude oil is first refined by neutralization, bleaching, and deodorization (RBD) processes, then packaged for sale, During dry processing, oil is extracted by two methods ~ mechanically pressing or using solvents. For copra with high oil content, mechanical extraction is efficient and economical, For oil seed that requires further oll extraction from copra cake, the solvent extraction method is more suitable as it uses sophisticated equipment in large-scale operations. When oil is extracted with the mechanical method, low-pressure expellers are used. The pre-treated copra is continuously moved under increasing pressure by a worm screw in a horizontal cage of barrel made of metal bars to expel out the crude coconut oil, What is left behind is the copra cake, which can then undergo solvent extraction to extract higher oil yields, By combining both methods, oil yields are more efficient and economical than just using either one of them When oil is extracted with the solvent method, hexane is used to dissolve the oil in copra or copra cake. The copra is steeped in hexane and allowed to percolate continuously through a bed of copra. In general, the copra moves in one direction while the solvent- oil mixture moves in the opposite direction. Itpiicocontharebook etrapakcomchaporicoconut-food-poduction anei787 Coconut Food Production | Cocont Handbook Image 6.6 VIRGIN COCONUT OIL (VCO) When fresh-wet extraction is used, VCO is obtained from coconut milk. it can be consumed in its natural state without further processing (e.g. RBD process). VCO mainly consists of medium chain triglycerides which are resistant to peroxidation. The fatty acids in VCO are distinct from animal fats which contain mainly long chain saturated fatty acids. As such, it is colourless, free of sediment and a rancid odour. It also spots a naturally fresh coconut scent. To extract VCO on an industrial scale, fresh-wet extraction is done via a concentration stage of the coconut milk. It then goes into a phase inversion stage, followed by purification where separators are used to extract oil. Thereafter, the ‘coconut milk undergoes drying and polishing to bring down the moisture content to 0.1-0.2%. Finally, itis packaged into bottles for consumption. To extract VCO on a small scale, the biochemical method is used. This is based on the action of microorganisms on ‘coconut milk, which results in the liberation of coconut oll from coconut milk emulsion. It is a simple and economical process that requires only 48-72 hours to separate the oil from the whey and protein portion of coconut milk. The enzymes and acids produced by the microorganisms trigger the separation of oil from the coconut milk. Waterawhite, rancid-resistant, and sweet smelling oil is produced by the action of Leuconostoc citrovorum, Streptococcus lactis, and Bacilus subtilis. A pure culture of Lactobacillus plantarum can also be used, Finally, the VCO extracted is about 90.2% cil ‘Through fresh-dry extraction, VCO is produced from fresh coconut kemel, This is first dehydrated to form desiccated coconut, which then goes into high pressure expellers to extract the oil. The oll then goes through a stage of setting and filtration to polish the oil into water-ike clarity. In terms of physicochemical properties, VCO does not vary much from RBD coconut some comparisons between VCO and RBD coconut oil. Nevertheless, Table 6.5 shows Ip lcoconthandbooktetrapakcomichaptericoconutfood production 10192ir-627 Table 6.5 Coconut Food Production | Coconut Handbook Comparison between Virgin Coconut Oil and RD Coconut Oil PARAMETER Colour Aroma Flavour Phenolic content Antioxidant activity (%) VIRGIN COCONUT OIL (vcO) RBD COCONUT OIL Colourless: Yellow Similarto fresh coconut. Acid, cocojam (aroma associated with roasted coconut), No perceptible aroma latik (aroma of cooked coconut with sweet sensation), nutty and rancid aromas ‘Sweet taste and nutty favour No perceptible flavour Higher Lower n 56 COCONUT FLOUR Coconut flour is a screened food grade product obtained after drying, expelling and extracting most of the oll or milk from sound coconut meat. It is cream coloured and less white than all-purpose flour. With a slightly nutty odour, it tastes almost bland, due to its reduced fat content. itis classified according to fat (low, medium and high), protein (high protein) and fibre (high fibre) (see Table 6.6). Table 6.6 Sub-classifications of coconut flour Source: Philippine Coconut Authority, 2010 CLASSIFICATION OF COCONUT FLOUR Whole, full fat From pared coconut meat Defatted Low fat ‘Medium fat High fat Low-fat, high fibre High-protein, high fibre Paring flour Copra meal DESCRIPTION From unpared, dehydrated and edible coconut kernels by pre-pressing and solvent extraction, From pared, dehydrated and edible coconut kemel. Obtained from food grade copra, defatted by solvent or mechanical extraction. Brownish in colour. 10-15% fat content 16-25% fat content 25-48% fat content From finely grounded coconut flour residue called “sapal". Fat content ofthe resulting flour ranges from 10-15%, and has a total dietary fibre content of more than 80%, Prepared from dehydrated, finely grounded coconut meat. Prepared from the paring or testa of the coconut. Obtained after extracting oll for granulated copra, Itpiicocontharebook etrapakcomchaporicoconut-food-poduction we2ir-627 Coconut Food Production | Coconut Handbook In general, coconut flour can either be processed from fresh coconut kerel, or obtained as a by-product after milk extraction COCONUT MILK POWDER Coconut milk powder is spray-dried coconut milk, Similar to instant milk powder, itis white in colour, free towing and easily dispersed in water. It also has an acceptable coconut flavour. Powdered coconut milk contains about 61% oll, 27% carbohydrates, 7% protein, 1.8% ash, 0.2-0.8% moisture and 0.02% crude fibre. It can be easily reconstituted into coconut milk by adding water and used directly in food recipes. For coconut milk to be spray-dried into powder, it must frst be mixed with maltodextrin and casein (sodium caseinate or skim milk). This is because maltodextrin is required in the spray drying operation, while casein prevents lumping of the coconut milk powder due to its high fat content reaching up to 79%. With casein, the protein encapsulates the small oll droplets which prevents them ftom lumping together, forming a powdery product. DESICCATED COCONUT Desiceated coconut is produced from the kernel of fully matured coconuts. Rich in oll and taste, it is a commonly found ingredient in the confectionary industry for many baked foods, chocolates, candies and even ice cream, For over 70 years, itis a traditionally exported commodity, and Is one of the most important commercial products from coconut. As it is made diractly from coconut meat, desiccated coconut retains the ‘original oil and protein of a fresh mature coconut. ‘To produce desiccated coconut, fresh mature coconut kemel is first pared down to remove the brown skin and any infected meat. The white kernel is then rinsed and sterilized to eliminate bacteria, including Salmonella which cases food poisoning, ‘To sterilize, the meat can be pasteurized at 80-90°C in 2% sodium metabisulphite solution for 20 minutes. It can also be passed through a large tank containing boiling water or subjecting the pieces of meat to live steam in stainless steel blanchers at 80°C {or five minutes. The pasteurized kemel is then sent to the disintegrators or cutters where itis cut and then shredded into a fine, wet meal. The cutlers have adjustable provisions so that shredded coconut meat of different sizes can be obtained. ‘The wet meal is then dried by spreading it out on trays which are then mounted in tiers in. Image 6.7 a hot-air drier. It can also be dried in a continuous dryer with two stages where the ‘material is turned over from the first to the second stage. This is done unti it reaches a low moisture content of about 2.5-3.5%. Different sizes of desiccated coconut is then mixed and conveyed to a sieving machine, where diffrent particle sizes are separated and bagged into S0kg bags. Alternatively, desiccated coconut is produced from the by-product of coconut milk production. The wet meal that is left ater coconut milk has been extracted from the wet kemal is still a good source of fibre, protein, and oil. can go through further shredding, or go straight into the dryer and dried until it reaches a low moisture content. As a result, such desiccated coconut has lower fat levels and can be classified as defatted desiccated coconut. In general, there are four different grades of desiccated coconut classified according to coarse, medium, fine and superfine sizes. Itpiicocontharebook etrapakcomchaporicoconut-food-poduction vane2ir-627 Coconut Food Production | Cocon Handbook ‘The required specifications for desiccated coconut are not uniform across all markets. Each exporter or importer has his ‘own standards and requirements, The Codex definition on desiccated coconut is seen in Table 6.7. In some markets where sulphite treatment is carried out, itis specified by some buyers that the residual level of sulphite is, no more than 15-100ppm, or sulphite-free. Table 6.7 Chemical and physical characteristics of desiccated coconut ‘Source: CODEX STAN 177-1991 PARAMETERS, Total acidity of the extracted oll Moisture il content Ash Exraneous vegelable material: Harmless vegetable matter associated with the product Foreign matter: Any visible and/or apparent matter or ‘material not usually associated with the product NATA DE COCO Ip sicocon handbook etrapakcomichaptericoconut-foot production REQUIREMENTS: $ 0.3% mim measured as lauric acid 4% mim 2.60% mim for desiccated coconut from coconuts. without oil exraction 2 36 and < 60% mim for desiccated coconut from ‘coconuts which have had partial oll extraction $2.5% mim 15 fragments per 100g Absence in 100.9 sa9pi7-627 Coconut Food Production | Coconet Handbook Note 6.3, Nata de coco Is a gelatinous dessert with a clear, smooth and chewy texture. It is composed of cellulose produced by the action of an acidic medium called Acetobacter xylinum on coconut water or diluted coconut milk. ‘Nata’, when formed, is sweetened by cooking in thick sugar syrup. After production, nata de coco is bottled for local consumption and exported to the Philippines, Thailand, Indonesia, and Sri Lanka. First, coconut water or diluted coconut milk is filtered and boiled to kill off contaminants, Next, the filtered mixture is cooled. Then, a cup of sugar is dissolved and added into the mixture along with mother liquor and acetic acid. Finally, the mixture is poured into culture jars to a height of 60 mm, covered with clean paper and incubated between 23-32°C, optimally at 28°C. ‘The jars are left undisturbed, so that the nata formed at the surface will sink to the bottom, After eight to 10 days, nata is picked out with a clean fork when it is about 25 mm thick. Care should be taken not to contaminate the mother liquid below the nata formation, as it will be used again as a culture in the next production of nata. It is then cleaned by removing the creamy, acid formation at the bottom and cut into squares of about 20 mm. It is then washed and boiled for one minute in an open pan, drained, and soaked in water that is changed constantly. This is repeated Until the acidic taste is removed, Finally, the nata is drained over a two hour period. Sugar syrup is prepared using two cups of sugar with one cup of water. Last but not least, the product is kept overnight when the nata and colouring are added. The next day, the nata is cooked Until the gummy texture is removed and becomes relatively transparent. Flavouring is added and nata bottles are filed with 75% nata and 25% sugar syrup. For packaging, the bottles are tightly sealed with seal caps and processed in boiling water for 30 minutes, then dried and cooled before storage. When produced on an industrial scale, large, 200 litre drums are used to mix the acid, coconut water or diluted coconut milk with mother liquor and sugar. Nata is also set in moulding containers about 2-3 cm thick RECIPES BEVERAGES (2 SERVINGS) Coconut water and milk can be combined with other ingredients in cooking. Here are some delicious in-home recipes for reference. COCONUT MILK BEVERAGE DELICIOUS ALTERNATIVE TO DAIRY MILK + 1-2 tablespoon coconut milk or cream. + 1 cup coconut water * Sugar and 1 teaspoon chocolate powder to taste Ip lcoconthandbooktetrapakcomichaptericoconutfood production sang2ir627 Cocondt Food Production | Cocon Handbook Stir all ingredients well, Best served chilled, HANGOVER CURE HYDRATES THE BODY QUICKLY AND SAFELY + 1 green tea bag + 2-cups coconut water Bring coconut water to boil in a saucepan. Take off heat, Steep the green tea bag in hot coconut water for 3-4 minutes. Blend well and sene immediately. GREEN HELPER BALANCES AN “OVER-ACIDIC” BODY + 1 medium cucumber + large red apple + 2.cups coconut water + 6 carrots + 6 stalks celery + Handful of ice cubes Run the cucumber, red apple, carrots and celery stalks through the juicer, Mix fresh juices well with coconut water. Add ice and serve immediately. COCONUT WATER AND WATERMELON COOLER REHYDRATES AND COOLS ON A HOT DAY + 1 cup coconut water + 1 fresh lime, juiced + 1 tablespoon honey + 2-cups fresh watermelon chunks without seeds Blend until smooth and serve immediately, COCONUT SOY BEVERAGE DELICIOUS ALTERNATIVE TO DAIRY MILK. + 1-2 tablespoon of coconut milk + 1 cup of soy milk + Sugar or honey to taste Blend all and serve chilled immediately COCONUT AND CRANBERRY FLUSH Itpiicocontharebook etrapakcomchaporicoconut-food-poduction ss92ir627 Cocondt Food Production | Cocon Handbook MAINTAINS GOOD URINARY HEALTH + 2.cups coconut water + 2-cups cranberry juice Blend well and sene immediately. Strawberries and pineapple smoothie - + S, STRAWBERRIES AND PINEAPPLE SMOOTHIE HEALTHY LIQUID BREAKFAST PACKED WITH ANTIOXIDANTS AND OTHER IMMUNE- BOOSTING PROPERTIES + 1 cup coconut water + 1 cup pineapple chunks * 1 teaspoon honey (more to taste) + 2.cups halved strawberries + 2-cups crushed ice + Some cubed coconut kemel Combine all ingredients in blender and process until smooth, Divide smoothie between 2 glasses and serve chilled MEALS (4 TO 6 SERVINGS) CHICKEN AND BARLEY SOUP Ip sicocon handbook etrapakcomichaptericoconut-foot production 18192ir627 Cocondt Food Production | Cocon Handbook NOURISHES THE SOUL + ‘4-cup pearl barley + 1 chicken, cut into large pieces * onion, chopped + 2 large carrots, chopped + 2stalks leek, chopped + 8 cups coconut water + Powdered chicken stock, to taste + Sea salt flakes and freshly ground pepper, to taste + Chopped parsley for gamishing Fill a large pot with coconut water and add the chicken pieces. Cook on low heat until chicken is tender. Remove chicken from broth and set aside until cool enough to handle. Cool broth and skim off chicken fat. Remove meat from bones; discard bones and shred meat. Set aside. ‘Add vegetables and barley to the broth and bring to a boll. Reduce heat; cover and simmer for 1 hour or until vegetables and barley are tender. [Add shredded chicken to broth during the last 10 minutes of cooking. Season with salt and pepper to taste. Serve hot with chopped parsley as gamish CHICKEN CURRY SATISFIES A HEARTY APPETITE + ‘4 cup coconut milk + ‘onion, diced + 1.07 (25 g) curry powder for meat + 1 big tomato, cut into wedges, optional + 1 %lbs chicken, chopped into pieces + 2-small potatoes, peeled and cut into wedges + 2 tablespoon oil + 3 cups water + 4 hard-boiled eggs, optional + Salt to taste Heat oil in a pot. Stirfry onions until aromatic, add cury powder. Stir a few times, then add the chicken, stir to combine for about 1 minute, Add the water into the pot and bring it to boll Lower the heat, add tomatoes, potatoes and eggs. Cover the pot, simmer for 30-45 minutes or until chicken is tender. ‘Add coconut milk and salt to taste, simmer for another 5 minutes. Ip sicocon handbook etrapakcomichaptericoconut-foot production CHICKEN AND BARLEY SOUP Chicken curry amg2ir627 Cocondt Food Production | Cocon Handbook Dish out and serve immediately with steamed rice, DESSERTS (2 SERVINGS) COCONUT JELLY HEALTHY, LOW-FAT SWEET INDULGENCE + 3.cups coconut water + % tablespoon gelatine + "cup sugar + 1 tablespoon temon juice + Yup coconut milk to coat + %.cup melted coconut palm sugar (Gula Melaka) to coat + 1 teaspoon of toasted grated coconut Dissolve sugar in 2 cups of coconut water Heat 1 cup coconut water over low heat, add in gelatine and mix unti fully dissolved Strain coconut water-gelatine blend into coconut water sugar blend. ‘Add in lemon juice and gently mix Coconut jelly Pour into individual moulds and chill it with the required time, Serve with freshly squeezed coconut milk and melted palm sugar (or Gula Melaka) drizzled over Gamish with toasted grated coconut to own preference. Alternatively, substitute the liquid used to make your favourite jelly recipe with coconut water. KAYA COCONUT EGG JAM + %.cup coconut cream + % cup coconut milk + "tablespoons com starch + "Y tablespoons water + 3 pandan leaves, tied into a knot + 48 eggs + 50-75g sugar, dissolved to make caramel 200g sugar Crack the eggs into a big bowl, whisk well with coconut cream, coconut milk, and sugar. Filter the mixture with a strainer and transfer the egg mixture into a sauce pan. Ip sicocon handbook etrapakcomichaptericoconut-foot production sano27-627 Coconut Food Production | Coconut Handbook ‘Add pandan leaves into egg mixture and tum on the heat to medium low. Using a wood spatula or a pair of wooden chopsticks to stir the mixture until they are cooked for about 20 minutes. To thicken the kaya, add corn starch mixture and stir. At the same time, heat the sugar in ‘a sauce pan unti it melts into caramel ‘Add the caramel into the kaya, stir to combine. The colour of the kaya should be golden brown, Let the kaya cool and discard pandan leaves. Blend the mixture until a silty smooth consistency is reached. | » Keep refigerated and use within a week ProviousHarvesting and Post-harvest ManagementNextThe Chemistry of Coconut Water = KAYA Share this with your network Tweet Share © Tetra Pak 2017 + About Tetra Pak + Legal information + Contact Ip lcoconthandbooktetrapakcomichaptericoconutfood production 1919