Filipinos have made many use of COCONUT, from the fruits to the roots. The Philippines is the world’s leader in coconut production (2007)- COPRA INDUSTRY (used for coconut oil), followed by Indonesia,/India, and in distant third. Pollachi. Therefore it is appropriate to pay initial homage to the ever controversial place in Filipinos ranking as 1st or 2nd National Tree- THE COCONUT & NUT.
Contrary to the song…..Coconut belongs to both NUTS and FAT/OIL Food Groups based on the parts to be used. As to its versatile properties, coconut has wide range of uses from food to music. You can even be both culinary wise and economically creative using coconut and all its parts. Just like the flexibility, creativity and resiliency of many Filipinos here and back in our home land, you can create anything you can imagine with coconut. So let’s start digging in to all its parts and uses.
The Husk (outer skin,) & Shell (inner stone). When the coconut has ripened the husk will turn brown (NIYOG). The coconut husk’s very famous function is as “bunot”- an abrasive sweeper and floor polisher. Back in the olden days, you don’t want to be teased as “bunot” - which only means your hair is totally off both in style and fashion. The barber or your father must have rushed resulting to only one layer/length from the front all the way to the back.. Coconut shells are also used as bowls, spoons and in the manufacture of various art and craft products.
The meat (NUT). The inside wall is a thick luminous coconut “meat” which is the white and fleshy edible part of the seed. Coconut meat contains less fatthan other dry nuts such as peanuts, However it is considered mono-saturated fat.(medium-chain) as oppose to majority of nut and vegetable families which are all unsaturated fat (long-chain). Although, 90% of the fat found in coconut meat is mono-saturated, it is healthier than fat found in saturated fat (short-chain) foods such as lard, butter, and tallow . Coconut meat also contains less sugar and more protein than popular fruits such as bananas, apples and oranges, and it is relatively high in minerals such as iron,phosphorus and zinc. When the coconut is still young (green), the meat is thin and tender to eat and the water is delicious to drink. A mature (brown) coconut’s interior meat is less softer and less gelatinous than a young. coconut. The meat has thickened and hardened, while the water has become somewhat bitter.
The milk “GATA”: The coconut milk in Filipino terms is “GATA” or “Katas Ngungut” in Kapampangan, Squeezing the grated meat with warm water produces “Gata” or without water to produce thicker milk “Kakang Gata”. The resulting, white liquid is use by many Asians to cook dishes like curries, soups, sauces, desserts, dessert toppings “latik”, Other use as hair conditioner, hair treatment (HOT OIL), “langis ng niyog” and so much more.
The water “SABAW ng BUKO”, & Green Young Coconut “BUKO”: The hollow interior space is filled with air and liquid referred to as coconut waternot to be confused with coconut milk. The water of a young coconut is very luminous, opaque, sweet (mild) with an aerated feel when cut fresh. Young coconut could contain as much as 1,000 ml liquid.. Coconut water is a very delicious and refreshing drink. It is also believed to aid in the cure of urinary infections and bladder stone.
Other uses of Coconut : Leaves for roof, dust sweeper, broom “walis tingting” and Trunk for fences, makeshift-boats and firewood..
TASTEBUDS & RECIPES
Here are the few of my most requested recipes as promised to friends
SWEET: Coconut Pudding | SALTY & SPICY/SAVOURY: SEAFOOD Pakbet sa GATA |
| Ingredients: 6 pieces sliced bread ½ Jar Macapuno Strings 1 cup strawberries 1 egg 1 cup coconut milk 1 cup sweetened condensed Milk Procedure:
Makes 8 slices. Variations: Can also use green mango and/or mixed with rhubarb/strawberry sauce. | Ingredients: 1 bag Seafood mix ( or any seafood of your choice) 1 lb shrimp ½ lb small crabs or big 1 lb large crabs 1 cup long beans (sitaw) 1 cup squash (kalabasa) 1 cup okra 1 can coconut milk 3 Tbsp Spicy Shrimp paste (Bagoong) ½ medium onion 5 cloves garlic Pepper (optional) 2 Tbsp canola oil Procedure:
Serves 4-6 Variations: Can add curry powder and lemongrass |
SWEET (DRINK): MELON COLADA | |
| Ingredient Ice cubes ½ piece cantaloupe (cut in small pieces) 1 Orange (Juice freshly squeezed) ¼ c sweetened condensed milk ¼ c coconut milk 2 scoops vanilla ice cream ( optional) ++ water SERVING: Pour in 4 flute glasses and enjoy Variations; Can use Watermelon, Orange or Pineapple | Procedure:
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Nutritional Information
NUTIENTS per 100 gram Edible Portion (EP)** | Coconut Meat | Coconut Milk | ||||
Magulang | Makapuno | Buko | Water | Gata | OIL | |
| EP (%) | 56 | 74 | 14 | 100 | 100 | 100 |
| Water (g) | 51.9 | 64.8 | 80.6 | 94.4 | 56.9 | Tr |
| Energy(Kcal ) | 198 | 226 | 102 | 22 | 343 | 895 |
| Protein (g) | 3.9 | 2.4 | 1.4 | Trace | 5.5 | Tr |
| Fat (g) | 26.1 | 17.6 | 5.3 | 0.2 | 34.8 | 99.1 |
| Carbohydrate (g) | 17.2 | 14.5 | 12.1 | 5.1 | 1.9 | 0.8 |
| Dietary Fiber-Crude (g) | 8.7 | 5 | 6.6 | 0 | 0 | 0 |
| Calcium (mg) | 32 | 58 | 10 | 16 | 15 | 2 |
| Phosphorous (mg) | 96 | 59 | 54 | 6 | 100 | 3 |
| Iron (mg) | 1.5 | 1.4 | 0.7 | 0.2 | 1.6 | Tr |
| Vitamin A (ug) | 0 | 0 | 0 | 0 | 0 | 0 |
| Thiamin (mg) | 0.01 | 0.02 | 0.07 | Tr | 0.02 | Tr |
| Riboflavin (mg) | 0.03 | 0.02 | 0.04 | Tr | 0.01 | Tr |
| Niacin (mg) | 0.4 | 0.6 | 0.9 | Tr | 0.3 | Tr |
| Ascorbic Acid (mg) | 3 | 4 | 4 | Tr | Tr | 0 |
** The Food Composition Tables 1997 FNRI-DOS
