fresh ideas with

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coconut facts

con t e n t s
Introduction to Coconuts
Drinking Coconuts

3 - 11
12 - 15

Recipes
Coconut Beef Balls
Coconut Lamb Salad, Hokkien Noodles
Marinated Fish (Kokoda)
Coconut Sambal
Char-grilled Vegetables
Chicken Laksa (Coconut Curry Soup)
BBQ Coconut Prawns
Steamed Mussels in Coconut Broth
Coconut Fish Curry
Spicy Zucchini Coconut Pikelets
Salted Coconut Chips
Coconut Chocolate Brownies
Coconut Banana Bread
Coconut Burfi
Coconut, Mango Sticky Rice
Coconut and Apricot Slice
Cocktails and Coffee
Pina Colada Slushie
Coconut Creations
41 -

JUNGLE PRODUCE

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PO Box 62 Wentworthville NSW 2145

Ph: 02 9960 4762 E: info@jungleproduce.com.au

t h e m y s t e r y o f the

c o conut
Coconuts are one of the most
nutritious and versatile fruits and
have been a staple food to many
island and Asian countries for
centuries. A coconut tree can live
as long as 100 hundred years and
yield 50 to 100 nuts per year.
A prized fruit of the tropics,
coconut use cuts across all ethnic
groups, its many parts widely used
for craft purposes, clothing and
housing.
The coconut is considered an
auspicious fruit (commonly known
as The Fruit of Life) and is used
in almost every religious ritual in
Asian countries.
For many island nations coconut
exports are vital to the socioeconomic condition of their
villages. Coconuts are a cash crop
and provide income directly to the
villagers, allowing them to obtain
basic daily needs which are not
able to be produced or grown in
the village.

Nutritional
Information
The edible portion of
a coconut is 70% of
the total nut weight.
The coconut has
a very high fibre
content that is a most
important source of
roughage.
The coconut also
contains vitamins
B and C, protein,
carbohydrate, natural
oils and Iron.

footynut

coconu t a n a l y s i s

coconut oil

Mature Brown Coconut Meat

Analysis Per 100g
Energy

1301kJ

Protein

3.5g

Fat, total

24.9g

- Saturated

23.6g

Carbohydrates, total

18.1g

- sugars
Dietary Fibre
Sodium

2.4g
1.6g
22mg

Young Coconut Water (Juice)

Mature coconuts are
generally used for their
meat and to create coconut
products such as cream,
milk, oil and flour. Their
juice can also be used.
Young coconuts, commonly
referred to as a drinking
coconuts, are prized for
their pure, sweet water.
4

Analysis Per 100g

Energy

100kJ

Protein

<1.0g

Fat, total

<0.1g

- Saturated

<0.1g

Carbohydrates, total

5.6g

- sugars

5.2g

Dietary Fibre

<1.0g

Sodium

36mg

The health and nutritional

benefits that can be derived
from consuming coconut oil have
been recognised in many parts
of the world for centuries.
Coconut oil is used for cooking,
medicinally, as body lotions and
also nourishes the hair.
Unlike all the seed oils, coconut
oils unique structure makes it
more easily digested than the
other oils which have fats of
long chain length. Coconut oil
is burned for energy rather than
stored as body fat. The quick
and easy absorption puts less
strain on the pancreas, liver and
digestive system causing the
metabolic system to heat up,
great news for people who suffer
with low thyroid function.
As coconut oil will actually
speed up your metabolism, your
body will burn more calories
in a day, reduce the risk of
heart disease and lower your
cholesterol.

The Myths cracked

At one time coconut
oil received negative
press because of its
high level of saturated
fat. However, modern
research has shown
that not all saturated
fats are alike and
that the fatty acids in
coconut oil, the medium
chain triglycerides,
do not raise serum
cholesterol or contribute
to heart disease, but
are in fact very healthy.

aquanut

t he versa t i l e c o c o n u t

is the first pressed liquid from

Coconuts are the fruit of the coconut palm tree. Each part of the

the fresh coconut meat which

fruit is able to be used in everyday life.

has been grated, blended

Coir

and strained.

fibre comes from the outer husk of the coconut and has many
uses in the manufacture of rope, doormats, mattresses, furniture
upholstery and horticulture. The fresh coconut that we buy in the

Coconut Milk
is the second or even third

supermarket has had the husk removed.

coconut meat after being

Copra

coconut oil.

This is the diluted version of

coconut cream.

Coconut Sugar
is from the coconut palm and

Coconut Juice
is the lightly flavoured liquid inside of a coconut, known also as
water and can be drunk straight from the coconut.

is produced from the sweet,

watery sap that drips from
cut flower buds. The sap

How to Select a Fresh Mature Coconut

pressed liquid from the fresh

grated, blended and strained.

is the meat of the coconut. It has a very light, slightly sweet

and nutty delicious flavour and is best eaten fresh or used in
recipes. When copra is dried it is used for the production of

A fresh coconut should feel heavy in the

hand and when shaken you should be able
to hear the sloshing of the juice inside.
The fibrous shell should be dry with
no dampness, cracks or mould spots,
particularly around the eyes.
When opened, the flesh and the juice should
smell and taste fresh and slightly sweet.

Coconut Cream

is collected and boiled until

sticky sugar remains.

Coconut Oil
is extracted from copra that
has been dried in the sun or
kiln. The nutritional benefit
of this amazing oil is finally
being recognised and is the

fairynut

subject of much discussion.

opening a c o c o n u t
Quick and traditional
method

nutcracker

Easy oven method

Drain all the juice from the
Coconut by piercing an eye
with a skewer (only one of the
eyes is soft).
Place the coconut in a hot
oven (350C) for approximately
25 minutes until cracked
Remove the coconut from the
oven. (use oven gloves as it
will be very hot) Hit firmly with
a hammer to split the shell into
pieces.
The coconut meat should now
lift out easily with the blade of a
knife.
Plunge the
white meat into
a dish of cold
water for a
few minutes to
prevent it from
cooking.

Hold coconut in the palm

of your hand with the eyes of
the coconut facing towards
your fingers
This should be done over a
bowl if you wish to retain the
juice of the coconut
With a hammer or heavy
utensil tap firmly the equator
of the coconut while turning
the coconut in your hand
Continue this procedure until
the coconut is cracked down
the centre

coconuts in the kitchen

Easily make fresh
coconut cream and
coconut milk
Grate fresh, mature coconut
- only the white meat
For each cup of coconut
add 1/3 cup of warm
water or less depending on
thickness of coconut cream
required
Blend (in a food processor)
Sit for 10 minutes
Strain through muslin or a
fine sieve and press on the
coconut to extract all the
liquid into a bowl
This first pressing of liquid is
the Coconut Cream

Storage
When opened the coconut
should be kept in the
refrigerator for ultimate
freshness.
A coconut can be kept
for up to a month without
being opened but once
the shell has been cracked
the coconut flesh should
be stored in an airtight
container in the refrigerator
and eaten within two days.
Extreme temperature
changes will cause the
coconut to crack by itself.

cookanut

Coconut Milk is in fact

diluted Coconut Cream that
is produced by a second
pressing of the fresh grated
coconut or even by adding
more water.
9

preparing the coconut

Fresh, mature coconut can
easliy be prepared for
use in recipes or as an
accompaniment to meals or
as a snack.

Shredding with a
Food Processor
Efficiently remove the meat
from a mature coconut produce long shreds by using
a traditional coconut scraper
or a citrus zester.

After prising the meat out of

the coconut it can be easily
shredded in a food processor.
Adjust the processing time
for coarser or finer shreds.
Also shred using a cheese
grater or a traditional coconut
scraper.

Scrapers and Graters

10

There are many traditional

coconut scrapers and graters.
One type has sharp circular
blades which scrape the meat
from the coconut in very fine
and fluffy flakes by pushing
the coconut halves on the
blade and turning the handle.
Small hand scrapers are best
for producing long curls and
shreds. A citrus zester can
also be used.

Easy Curls
Prise the meat out of the shell
and use a potato peeler or
sharp knife to scrape away
the remnants of the shell. Use
your peeler or a mandoline
to cut slices of coconut from
the edge of the chunks of
meat.

Straining
After cracking the coconut
open and removing the juice,
any fibre from the shell can
be removed from the juice
by pouring through a tea
strainer.

Toasting
Place coconut slices on a
baking tray in a low oven
and toast until golden brown
or place in a nonstick pan
over medium heat tossing
gently. Toasted coconut is a
delicious garnish for your
favourite curry, for livening
up a salad or sprinkled on
cakes, desserts and cereal.

Fresh coconut flakes and

curls are a delicious tropical
treat for the whole family.
Serve on a cheese platter
or as an exotic after dinner
delight. Kids also love fresh
flakes as a fun and tasty
snack.
11

drinking coconuts
Drinking Coconuts are
often referred to as
natures natural isotonic
beverage.
Prized for their pure, sweet
coconut water, drinking
coconuts also have amazing
health benefits, containing the
five electrolytes we already
have in our body potassium,
magnesium, phosphorous,
sodium and calcium. They are
fat and cholesterol free.

Also known as young coconut,

the drinking coconut is
harvested when the coconut is
still green, at about six to nine
months old. Inside the husk the
shell is much thinner than a
mature brown coconut and is
white in appearance.
At this early stage of
development the coconut
contains clear, sweet water
and is often said to have a
fizz similar to a carbonated
drink.
In Australia drinking coconuts
are usually presented with
their green outer husk
partially removed. The
drinking coconuts you find
in the supermarkets are
white in appearance, cut to
a cylindrical shape with a
pointed top.

12

The average young coconut

contains about 2 cups of water
and is lined with a thin layer

of soft, jelly like, meat (endosperm) on the inside of the shell

which can easily be scooped out with a spoon.
Recently coconut water has become big news with celebrities
and the sporting fraternity and there are many packaged
coconut waters available throughout the world. Due to its
high level of electrolytes and low sugar and sodium, coconut
water is rapidly replacing sports drinks as a more effective
and healthy, natural alternative and is commonly referred to as
natures isotonic beverage.

Serving suggestion
Drinking coconuts are usually presented with a hole in the top,
a straw for easy sipping and sometimes a spoon. Once the
waters gone you scoop up the flesh.
The flesh of the coconut (endosperm) at this stage is translucent,
jelly-like and quite delicious. It can be mixed with the juice,
added to salads and desserts or eaten straight from the shell.

However convenient the packaged coconut waters are ...

Nothing beats the pure and unadulterated goodness of a

fresh, raw drinking coconut.
Unpasturised
Refreshing and rehydrating
Source of electrolytes
Rich in nutrients
Antioxidants
13

using drinking coconuts

How to select a drinking coconut

Jungle Produce drinking coconuts are presented in a cushioned

foam net to protect the coconut from cracks and bruises which
will contaminate the juice and flesh.
When selecting a drinking coconut it should feel heavy in the
hand, be free of mould and bruising and have a firm white
exterior. Reject any drinking coconuts with signs of mould,
cracks or deterioration.

Storage
For freshness, drinking coconuts are best
kept refrigerated. If stored correctly a
drinking coconut can often last well beyond
the best before date so it is worth opening
an expired coconut to check rather than
simply discarding.

Appearance
Coconut water from fresh young coconuts
will be almost clear. The flesh is jelly like
with a translusent like appearance.
Sometimes you may get a coconut which is pink inside. This can
occur due to a natural chemical process caused by the oxidation
of sugars in the coconut. If you are unsure about the colour of
your coconut and whether or not it is still fresh, you should go
by smell and taste - if it smells off then discard or return it to the
store where you purchased it for a replacement or refund.
14

Open a Drinking Coconut

Ensure you have a steady and
clear work space and place
your drinking coconut on a large
cutting board.
Select a heavy kitchen knife or
preferably a good quality meat
cleaver.
Steady the coconut by placing
your hand around the base of the
coconut. Make sure your fingers
are not poking out anywhere.
Use the bottom corner of your
knife to strike the coconut about
1 inches below the point. (You
will need to have a good firm
swing to break through the husk
and the shell so it is a good idea
to have a couple of practises
first.)
Turn the coconut 90 and do a
second strike which joins to the
first cut. Turn the coconut another
90 and strike a third time
joining the second cut.
Using the bottom corner of your
knife, insert it into the second cut
and prise the top off.

Use a Jungle Produce

Coconut Opener to pierce
a hole in the top of the
coconut.
Push the coconut opener
into the husk of the coconut
and rotate the opener from
right to left while firmly
pushing it into the coconut.
Once the tool has cut
through the coconut, pull
it out and use the cap to
push the coconut plug out
of the tool.
Insert a straw into the hole
and enjoy!

15

Fresh Coconut Beef Balls on

Vietnamese Cucumber Salad
2

cups fresh coconut, shredded

tspn crushed garlic

1 tspn fresh ginger, grated

kg beef mince

bunch of chopped mint

2 tspn shrimp paste

1 egg, beaten

2 tspn ground cumin

1 tspn salt

2 tspn ground coriander
2

Vietnamese Cucumber Salad

1 telegraph cucumber, shaved

cup fresh coriander leaves

red capsicum thinly sliced

1 cup bean shoots
Dressing

25g fresh lime juice

25g fish sauce

1 tspn brown sugar

16

Mix dressing ingredients together. Combine

coconut beef ball ingredients together and
mix well, then roll out 24 even balls. Shallow
fry balls on medium heated pan until cooked
through. While cooking toss salad together
then divide on 4 serving plates. Place 6
cooked balls on the salad then drizzle with
dressing.
Serves 6

17

Coconut Lamb Salad with Hokkien Noodles

and Coconut Lime Leaf Dressing
Marinade
Dressing
1 cup fresh coconut shredded 10 fresh lime leaves
250g lamb fillet sliced
20g fresh ginger chopped
1 red chilli sliced
1 garlic clove
1 clove garlic sliced
2 tspn shrimp paste
1 tbsn soy sauce
tspn brown sugar
50ml oil, vegetable or olive
2 tspn fish sauce

cup fresh coconut cream

100ml vegetable oil
Salad
200g hokkien noodles (Cooked to packet instructions)
1 large carrot shaved with peeler
telegraph cucumber sliced lengthways
punnet cherry tomatoes cut in half
spanish onion sliced thinly
bunch of coriander sprigs
Marinate lamb fillet in shredded coconut, chilli, garlic, soy sauce
and oil for 1 hour.
Dressing:
Place lime leaves, ginger, garlic, shrimp paste, sugar and fish sauce
in a blender. Blend, add coconut cream then slowly add oil.
Saut coconut lamb to medium in a hot wok.
When cooked, add noodles to warm. Place in a mixing bowl with
all the salad ingredients and drizzle dressing over salad. Divide
salad evenly on 4 serving plates and drizzle remaining dressing
around edge of plate to garnish.
18

Serves 4

19

Marinated Fish Kokoda

600g

white fish
1 cup lime or lemon juice
1 cups coconut cream
cup finely chopped onion

Coconut Sambal
1

small chilli
1 tomato, finely diced
Chopped dill or chives
Lime slices

Remove the bones and skin from the fish and cut into 1.5cm cubes.
Place in a bowl, cover with lime juice and leave for about 2
hours. Strain fish and discard juice. Mix coconut cream with
onion, chilli and salt to taste and pour over fish. Garnish with
tomato, lime slices, chopped chilli, dill or chives.
20

cup fresh mature coconut, shredded

1 tspn shrimp paste
2 tbsn onions chopped
1 small clove garlic chopped
Juice of a lemon
1 fresh red chilli chopped (optional)
Dry fry shrimp paste in a small heated pan, take off heat. Mix with
other ingredients serve as an accompaniment with curries, fish and
other Asian dishes.
21

Char-grilled Vegetables in Coconut

Sweet Chilli Sauce
Coconut Sweet Chilli Sauce
cup fresh coconut, shredded
cup coconut cream
cup sweet chilli sauce

2
3

tspn fish sauce

coriander roots

Char-grilled Vegetables
2 corn cobs cooked and cut in quarters
1 kumara potato peeled and sliced lengthways
red capsicum diced in 2cm squares
yellow capsicum diced in 2cm squares
1 green zucchini sliced lengthways
100g mushrooms
12 fresh basil leaves
2 tspn dried oregano
cup olive oil
3 cloves garlic sliced
salt & pepper to taste
Combine all sauce ingredients in a food processor and blend until
smooth. Place sauce in a small pot on the hot plate of your BBQ,
heat and reduce as you cook your vegetables.
Place all vegetables in a large mixing bowl, sprinkle with dried
oregano, salt, pepper, garlic, olive oil and mix to coat the
vegetables.
Grill vegetables on hot char-grill until they have black char lines.
Transfer to a flat hotplate to cook through. When cooked, combine
basil and drizzle coconut sweet chilli sauce over the vegetables
and serve with rice or your favourite BBQ meals.
22

23

Chicken Laksa (Coconut Curry Soup)

Laksa Paste
1 lemongrass stalk sliced
1 tspn coconut sugar
3 cloves garlic, chopped or brown sugar
1 dspn ginger chopped
3 tbsn fish sauce
1 red chilli sliced
1 tbsn coconut oil or
1 tbsn ground curry powder sesame oil
1 tspn ground coriander
cup chicken stock
1 tspn ground turmeric
For the soup
cup fresh coconut, shredded
4 cups fresh coconut cream
3 cups chicken stock
white onion sliced
1 medium carrot cut julienne
or thin sticks
Garnish
Fresh sprigs of coriander

Tip: Slice the flesh of a

drinking coconut into thin strips
to create coconut noodles.
Add them to the broth with the
rice noodles.

lime leaves
lemon juiced
300g chicken breast sliced
175g vermicelli noodles
1

Fresh

shredded coconut

Place laksa paste ingredients into a blender. Blend until smooth. In

a large saucepan saut paste, add fresh shredded coconut and
onions. When onions are soft and golden, add coconut cream,
chicken stock and lime leaves. Simmer on a medium heat for 20
minutes and then add the carrots, lemon juice and chicken. When
chicken is cooked add the vermicelli noodles and they will cook in
the hot soup.
Ladle laksa into bowls and garnish with fresh coriander and fresh
shredded coconut.
24

Serves 4

25

BBQ Coconut Prawns with Dried Mango Salsa

Coconut Prawn Marinade
700g


1

green prawns

cup fresh mature coconut, shredded

cup fresh coconut cream
clove crushed garlic
tspn salt

Dried Mango Salsa

150g

packet Fruit for Life Dried Mango cut in quarters

lime zest

lime juice

small red onion diced finely

dozen coriander sprigs

tbsn olive oil

bag mesculen lettuce

Peel prawns leaving tails intact, cut down the middle of the inside
of the prawns (not all the way through to butterfly prawns)
Place prawns in marinade for at least 1 hr.
Combine salsa ingredients in small bowl set aside to infuse and
soften mangoes for about 20 minutes.
Cook prawns on hot BBQ plate until they curl and change colour.
Place bed of lettuce on 4 serving plates, divide prawns evenly
around 6 per serve, top with spoon of dried mango salsa.
26

Serves 4

27

Steamed Mussels in
Coconut Broth
2

kg Black Mussels

cups coconut milk

cup chicken stock

lemon, juiced
tomatoes seeded and

chopped
1

bunch of chives

garlic clove

tspn ginger, chopped

Combine all the ingredients in a

large pot except the mussels and
chives. Boil broth on high, and
then add mussels and chives,
steam for 3 minutes or until
mussels open. Discard unopened
mussels. Take mussels out, place
on your serving platter or in bowls
and then reduce the broth, boiling
for about 5 minutes. Pour over
Tip: Substitute the coconut milk with the juice and flesh of one
drinking coconut blended in a food processor or blender.
28

mussels. Serve with warm crusty

bread.
Serves 4

29

Coconut Fish Curry

1

cup fresh mature coconut, shredded

cups fresh coconut cream

800g

Ling or white boneless fish cut into 2cm squares

red capsicum chopped

red onion diced

cloves garlic crushed

dspn fresh ginger chopped

eggplant chopped

tspn coconut oil or vegetable oil

tspn green curry paste

lime leaves

tbsn fish sauce

tspn coconut sugar or brown sugar

100g

sugar snaps or snow peas

Garnish
2 fresh chillies sliced, optional
Saut capsicum, onions, garlic, ginger, eggplant and oil in hot
wok. Then add curry paste and cook through. Add shredded
coconut, coconut cream, lime leaves, fish sauce, sugar, and
simmer on a medium heat. Reduce by a third. Place fish and sugar
snaps in the curry and stir lightly, making sure not to break up the
fish. Cook fish until flesh is white. Serve on a bed of jasmine rice
and garnish with chillies.
30

Serves 4

Tip: For a different

texture you can
substitute the shredded
mature coconut with
drinking coconut flesh
scooped from the shell.
31

Spicy Zucchini Coconut Pikelets

1 medium zucchini grated
and squeezed
1 cup of shredded fresh
mature coconut
4 shallots, diced
3 tbsn of plain flour
3 eggs

3 tbsn of coconut oil

tspn of baking powder
tspn salt
tspn cayenne pepper
pepper to taste
Butter or coconut oil for
frying

In a bowl mix the dry ingredients together. Add coconut oil or

melted butter, eggs, zucchini, shredded coconut and green onions.
Mix well again.
Melt butter in a non-stick frying pan and place 2 tablespoons of
mixture for each pikelet ensuring they dont touch each other. Cook
until golden brown. Flip and brown the other side.
Makes about 10 pikelets

Salted Coconut Chips

1

fresh coconut

coarsely

ground salt

After opening the coconut separate the meat from the shell. If
desired, use a vegetable peeler to remove the brown outer skin.
Rinse and dry the coconut. Using a mandoline or a vegetable
peeler, remove slices from the edges of the coconut chunks.
Spread the coconut slices in a single layer on baking trays lined
with baking paper. Season with salt. Bake at 350C until roasted
golden brown, about 10 minutes.

32

Serve fresh from the oven. Chips will become more crisp as they cool.
Tip: Salted coconut slices can also be eaten raw and are delicious
served with cold beer.
33

Coconut Chocolate
Brownies
300g

fresh mature coconut,

shredded
125g unsalted butter
300g dark cooking
chocolate buttons
2 cups white sugar
4 eggs
50g cocoa powder
cup plain flour
Preheat oven 160C. Melt
butter and chocolate in a
small saucepan over low heat.
When melted set aside to
cool. In a large mixing bowl
cream sugar and eggs then
add sifted flour and cocoa, mix
well. Then combine the cooled
chocolate and coconut.
Bake in a square, greased
slice tin for 1 hour. Test with
skewer.
Cool then slice.
Tip: Try shredding mature coconut in a food
processor - its a great way to get the perfect
texture for adding to cakes
34

Coconut and
Banana Bread
2 cups fresh mature
coconut, shredded
2 ripe mashed bananas
1 tbsn soft butter
cup caster sugar
1 egg
cup milk
1 tspn ground cinnamon
1 cups self raising flour
Preheat oven 170C. Cream
butter, sugar and egg.
Add fresh shredded coconut
and banana, mix together, then
combine cinnamon, flour and
milk. Mix well.
Place in a greased loaf tin and
bake for one hour. Test with
skewer.
Rest for 15 minutes. Eat straight
from the oven or slice, toast
and spread with ricotta and
honey.
35

Coconut, Mango
Sticky Rice
2

cups fresh coconut cream

cup fresh coconut, shredded

slices of Fruit for Life Dried

Mango, sliced into quarters

and soaked for 5 minutes
1

cups black rice

125g

Coconut Burfi
coconut, finely shredded
cups water
2 tbsn milk

coconut or brown sugar

Rinse rice and place in a

cups white sugar

tspn ground cardamom
3 tablespoons Ghee, melted

saucepan with 1 cups of water.

Boil, then turn down to simmer for

Fry the coconut shreds gently in a dry pan over moderate heat for
2 minutes being careful not to brown. Boil the water in a widemouthed vessel over moderate heat. When the water boils, add
the sugar and keep on stirring until the sugar water boils. Add the
milk to the boiling sugar syrup. Use a spoon to remove the milk
scum as it comes to the surface. Boil for about 30 mins until it
reaches a thick syrupy stage, add the fried coconut shreds to it.
Stir constantly until the coconut and sugar syrup are blended thickly
and stickily together. Now add the ghee and cardamom. When
the mixture looks thick, remove from the heat and pour into a slice
tin lined with baking paper. Flatten the surface evenly with the help
of an oiled flat spatula. Refrigerate for several hours until very firm,
cut into squares or diamond shapes.
Tip: Add nuts or flavourings to create your own unique burfi.
36

and place lid on to steam until the

15 minutes. Remove from the heat

rice is cooked, approx. 15 minutes
or until the water evaporates.
Stir through shredded coconut and
coconut sugar until sugar dissolves.
Divide into 4 bowls and pour over
coconut cream.
Garnish with slices of dried
mango.
Serves 4

37

Coconut and
Apricot Slice
1

cup fresh coconut,

shredded

100g

thinly sliced Fruit for

Life Dried Apricots

125g

butter, soft

cup golden syrup

tspn bicarb soda

cups rolled oats

cup brown sugar

cup plain flour

Preheat oven 160C. Melt

butter in a pan over a medium
heat, mix golden syrup through
and take off heat. Add
bicarb soda it will bubble.
Combine coconut, apricots,
oats, flour and sugar in a
mixing bowl. Then add syrup
and mix together. Place in a
20cm slice tin. Press down with
back of spoon to flatten. Bake
for 20 minutes. Cool then turn
out and slice.
Makes 15

38

Cocktails and Coffee

Coconut cream is commonly used in many of your favourite
cocktails. It also adds a delicious rich flavour when served in
coffee. For a warming winter night cap try this simple shooter.
15ml Kahlua
fresh coconut cream
15ml butterscotch Schnapps
Pour Kahlua into base of shot glass. Layer with butterscotch
Schnapps followed by coconut cream. To layer, pour liqueur and
coconut cream over a teaspoon held just above the surface of the
liquid below.
39

Pina Colada Slushie

120ml

Bacardi Rum

young drinking coconut juice and flesh

cup crushed pineapple

pieces

Place ingredients in an electric

blender with 2 cups of crushed
ice. Blend at a high speed for
a short length of time. Strain
into a high ball glass or serve
in a fresh coconut. For a
simple garnish top with toasted
coconut curls.
Serves 2

Virgin Pina Colada

The kids also love Pina
Colada (virgin, of course).
To make a Virgin Pina Colada
simply leave out the rum.
For a delicious summer treat
mix up a batch of Virgin Pina
Colada and pour into ice block
moulds.
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c o c o n u t c r e a t i ons
Not only are fresh coconuts
great to eat, they can also
be lots of fun. There are
many innovative ways fresh
coconut and their shells can
be used. Just try some of
these creative and fun ideas!

Have a Hawaiian Party

Add some spice to your next
party by having a Hawaiian
Luau (meaning a feast).
Serve cocktails or drinks in
coconut shells, the kids and
the grown ups will love it.
Make Hawaiian coconut
shell bras.
Halve a coconut shell to
make a great dip bowl.

Coconut clackers
are a must in a
Hawaiian Band!

Use halved coconut

shells for hanging
lanterns.
Play Pass the Coconut
- pass the coconut to
music, when the music
stops and your holding the
coconut, you are out.

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coconut craft ideas

With so many great ways
to use coconuts for craft and
around the home, youll never
discard an empty shell again.

Coconut Bowls
Prepare your coconut shell by
cutting in half, removing the
meat and sanding the outside.
Rub the coconut with cooking
oil to seal. Make a coconut
ring to sit your finished bowl
on or fashion a handle from
the shell and glue it to the
bowl.
Coconut bowls are great for
serving soup and dips or any
of your favourite snacks.

Coconut Plant Pots

Use a coconut shell to create
terrific plant pots.

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Make a coconut ring with

the top of the shell to use as
a sturdy base. Drill drainage
holes in the bottom half of the
coconut to make the pot. To
finish, sand and rub your pot
with decking oil.

Coconut Shy
Not exactly a craft idea but
no coconut book is complete
without mentioning the
Coconut Shy. Youll need
plenty of coconuts and plenty
of skill. The sharp shooters
win a coconut if they can
knock it off the pole.

Coconut Lights
Create a stunning candle
holder with coconut shells.
For a simple candle holder fill
half a prepared coconut shell
with candle wax and wick.
make a tea light by drilling
holes in an empty coconut
shell.

Coconut Wind Chime

For a great tropical feel make
a wind chime to hang in the
garden. Use half a coconut
turned up side down to create
the top of the wind chime.
Attach a small eye hook to
the top for hanging. Drill
holes to attach the strings and
tie shells, beads or coconut
pieces along the strings. This
is a fun one for the kids.

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P ublication of F mp M arketing P ty L imited

For more great coconut ideas visit www.jungleproduce.com.au