"used in hot drinks, such as ""bandrek"" and ""bajigur"", two popular drinks from Indonesia. Sweetened coconut milk and coconut milk diluted with water are two popular coconut beverages in southern China and Taiwan. The jelly-like pulp from the inside of the coconut is often added to coconut water to make a tropical drink. In Brazil, for example, coconut milk is mixed with sugar and ""cachaça"" to make a cocktail called . Puerto Rico is also popular for tropical drinks containing coconut, such as ""piña colada"" and ""coquito"", which typically contain coconut milk or coconut cream. In a 100 milliliter (g)"
"coconut (Kopyor in Indonesia) or macapuno (in the Philippines) as dessert drinks. Per 100-gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat), moderate content of carbohydrates (15 grams), and protein (3 grams). Micronutrients in significant content (more than 10% of the Daily Value) include the dietary minerals, manganese, copper, iron, phosphorus, selenium, and zinc (table). Coconut water serves as a suspension for the endosperm of the coconut during its nuclear phase of development. Later, the endosperm matures and deposits onto the coconut rind during the"
"Nata de coco Nata de coco (also marketed as ""coconut gel"") is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by ""Komagataeibacter xylinus"". Originating in the Philippines, ""nata de coco"" is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails. ""Nata de coco"" was first created in 1973 in the Philippines by attempting to preserve coconut water as a jelly-like substance. Its name comes from the Spanish, and means ""cream of coconut"" or"
"Coconut cream Coconut cream is very similar to coconut milk but contains less water. The main difference is its consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream is used as an ingredient in cooking, having a mild non-sweet taste. Coconut cream can be made by simmering 1 part shredded coconut with 1 part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid"
"palms produce their first fruit in six to ten years, taking 15 to 20 years to reach peak production. The endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut ""flesh"". Botanically, the coconut fruit is a drupe, not a true nut. Like other fruits, it has three layers: the exocarp, mesocarp, and endocarp. The exocarp and mesocarp make up the ""husk"" of the coconuts. Coconuts sold in the shops of nontropical countries often have had the exocarp (outermost layer)"
"cocoa mass, which is liquid at temperatures above the melting point of cocoa butter and is known as cocoa liquor or chocolate liquor. Chocolate liquor is pressed to separate the cocoa butter from the non-fat cocoa solids. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes. Cocoa butter contains a high proportion of saturated fats as well as monounsaturated oleic acid, which typically occurs in each triglyceride. The predominant triglycerides are POS, SOS, POP, where P = palmitic, O = oleic, and S = stearic acid residues. Cocoa butter, unlike non-fat cocoa solids, contains only traces of caffeine"
"Creamed coconut Creamed coconut (also known as ""coconut cream concentrate"" or ""coconut butter"") is a coconut product. It is the unsweetened dehydrated fresh pulp of a mature coconut, ground to a semi-solid white creamy paste. It is sold in the form of a hard white block which can be stored at room temperature. (Coconut oil melts at around 24°C, so in warmer weather it is a liquid paste.) The block is generally packaged in a sealed plastic pouch and some separation of the pure fat and the coconut flesh can be seen. In cookery, it is chopped into pieces or"
"Coquito Coquito meaning """"Little Coconut"""" in Spanish is a traditional Christmas drink that originated in Puerto Rico. The coconut-based alcoholic beverage is similar to eggnog, hence it is sometimes called Puerto Rican Eggnog. The mixed drink is made with Puerto Rican rum, coconut milk, coconut cream, and sweetened condensed milk. Other spices and flavoring can be added, such as vanilla, cinnamon, and cloves. The traditional Christmas drink, Coquito, was originally found in Puerto Rico. However, Coquito can be found all throughout the Caribbean. There are two different theories about the origin of the drink. Some believe the person who created"
"Chocolate liquor Chocolate liquor (cocoa liquor) is pure cocoa mass in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. Its main use (often with additional cocoa butter)"
"white inner flesh of a brown coconut and mixing the shredded coconut pulp with a small amount of water in order to suspend the fat present in the grated pulp. The grating process can be carried out manually or by machine. Coconut milk has a fat content of up to 24%, depending on the fat level of the coconut pulp and the quantity of added water. Coconut milk exists in two grades: thick and thin. ""Thick"" coconut milk usually contains 20–22% fat while ""thin"" coconut milk usually contains 5–7% fat. Thick milk is prepared by directly squeezing grated coconut pulp"
"Coconut bar Coconut bar is a refrigerated dim sum dessert found in Hong Kong, Taiwan, Southern China and in overseas Chinatowns. It is sweet and has a soft, gelatin-like texture but is white in color rather than translucent like gelatin. It is sometimes referred to as coconut pudding despite not being a pudding. The dessert is made of coconut milk (preferably freshly made) and set with a mixture of tang flour (wheat starch) and corn starch, or a mixture of agar agar and gelatin. It is sweetened, and sometimes sprinkled with desiccated coconuts. The texture varies from silky springy (if"
"part that separates and rises to the top of the coconut milk. Cream of coconut is coconut cream that has been sweetened for use in desserts and beverages like the piña colada. Cream of coconut is also a key ingredient of many desserts originating from Southeast Asian countries including Vietnam, Cambodia, Thailand, Malaysia, Singapore and Indonesia. It is also an important ingredient used in Polynesian Cuisine. Creamed coconut is a compressed block of coconut flesh which has been slightly dehydrated and is sold in a waxy lump. Coconut cream Coconut cream is very similar to coconut milk but contains less"
"as the Kalasha (to avoid confusion, this article will refer to the pot as Kalasha and the entire arrangement as Purna-Kalasha). Sometimes the Kalasha is filled with coins, grain, gems, gold, or a combination of these items instead of water. The coronet of 5, 7, or 11 mango leaves is placed such that the tips of the leaves touch water in the Kalasha. The coconut is sometimes wrapped with a red cloth and red thread; the top of the coconut (called ""Shira"" – literally ""head"") is kept uncovered. A sacred thread is tied around the metal pot. The Shira is"
"the Philippines, especially in Laguna and Quezon, and Indonesia, especially in the Special Region of Yogyakarta, and in Thailand, it is commonly sold in jars. The primarily coconut water dessert is produced through the following steps: ""Nata de coco"" can be consumed on its own, but it can be used as an ingredient as well for fruit salads, coconut cakes, ice creams, soft drinks, bubble tea, and yoghurts. Nata de coco Nata de coco (also marketed as ""coconut gel"") is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose"
"to plant growth, the main cause is the existence of a cytokinin known as zeatin found in coconut milk. While the zeatin in coconut milk speeds up plant growth in general, it does not speed up growth in certain plants such as radishes. However, when 10% coconut milk is added to the substrate in which wheat is grown, substantial improvements have been noted. Coconut milk Coconut milk is the liquid that comes from the grated pulp of a mature coconut. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated"
"is in making chocolate. The name ""liquor"" is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'. Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine. Chocolate liquor Chocolate liquor (cocoa liquor) is pure cocoa mass in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented,"
"coconut soup and a variant of ""tom yum"" prepared using coconut milk. Coconut soup Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soup exist in the world, such as ""tom kha kai"", ""laksa"", ""soto"" and ""sayur lodeh"", and myriad ingredients are used. They can be served hot or cold. Most coconut soups are savoury dishes, while some varieties such as ""binignit"" and ""kolak"", are sweet dessert soups. Coconut soup is a fruit soup prepared using coconut fruit or coconut milk as a primary ingredient. It can be"
"Coconut doughnut The coconut doughnut (or coconut donut) is a variety of doughnut in the United States and Canada that is usually covered or topped with shredded or flaked coconut topping. It is often toasted or broiled, and there are variations made with chocolate and, in a 1959 recipe, orange juice in the dough and icing. Coconut doughnuts are not usually filled, but there is an unrelated coconut doughnut that uses a coconut cream filling (like a boston cream doughnut or jelly doughnuts), which Conan O'Brien reportedly had a ""life-altering experience with"" during a three-day visit to Toronto in 2004:"
"Kopyor coconut A macapuno (Filipino), kopyor (Indonesian) or kathi () is a coconut sport or naturally occurring mutant which has an abnormal development of the endosperm. The result of this abnormal development is a soft, jelly-like flesh. Normal coconut flesh mostly consists of galactomannan as a source of energy. In the development process, this substrate is degraded into two sub-components, galactose and mannose. In the mutant the enzyme for degrading this substrate, α-D-galactosidase, is not active. Hence, the endosperm fails to nourish the embryo, resulting in a collapsed embryo. Besides this enzyme, a couple of other enzymes are also suspected"
"is more soluble in hard water and salt water than other soaps allowing it to lather more easily. A basic coconut oil soap is clear when melted and a bright white when hardened. Coconut oil Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (""Cocos nucifera""). It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling. Due to its high levels of saturated"
"Coco López Coco López is a Puerto Rican coconut product which is used in many popular drinks. ""Coco López"" was invented by Ramón López Irizarry, who was an agricultural professor for the University of Puerto Rico. With funds from the government, he worked on his idea inside a small laboratory that he owned. He discovered that by mixing sugarcane sugar with coconut cream, he could prepare the beverage. Irizarry left the university and commercialized his product, which eventually found its way into the island's supermarkets. Coco López was the base for the invention of the tropical drink, piña colada. Initially,"
"It was noted in a lawsuit where Dunkin' Donuts tried to oust the franchisee. Coconut doughnut The coconut doughnut (or coconut donut) is a variety of doughnut in the United States and Canada that is usually covered or topped with shredded or flaked coconut topping. It is often toasted or broiled, and there are variations made with chocolate and, in a 1959 recipe, orange juice in the dough and icing. Coconut doughnuts are not usually filled, but there is an unrelated coconut doughnut that uses a coconut cream filling (like a boston cream doughnut or jelly doughnuts), which Conan O'Brien"
"Coconut soup Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soup exist in the world, such as ""tom kha kai"", ""laksa"", ""soto"" and ""sayur lodeh"", and myriad ingredients are used. They can be served hot or cold. Most coconut soups are savoury dishes, while some varieties such as ""binignit"" and ""kolak"", are sweet dessert soups. Coconut soup is a fruit soup prepared using coconut fruit or coconut milk as a primary ingredient. It can be prepared as a broth-based or cream-based soup. The coconut fruit can be"
"prevent the milk from separating inside the can. Coconut milk can used in both sweet and savory dishes. In many tropical and Asian cuisines it is a traditional ingredient in curries and other dishes, including desserts. Coconut rice is a rice cooked in coconut milk consumed in Southeastern Asia and the Caribbean. ""Nasi lemak"" is a Malaysian version of coconut rice, while the same dish is called ""nasi uduk"" in Indonesia. Coconut milk is also used throughout Asia for making traditional serabi, an Asian style pancake. In Brazil, coconut milk is mostly used in northeastern cuisine, generally with seafood stews"
"grated before it is added to dishes. By adding warm water it can be made into coconut milk or coconut cream. Adding water to creamed coconut in the ratio 5:2 gives coconut cream, 5:1 coconut milk. Creamed coconut is added to Indian, South East Asian and Caribbean recipes to enrich curries and sauces. In the west, it is primarily used in confectionery items, desserts, ice cream, and sauces. Not to be confused with the related coconut cream, which is a liquid. Creamed coconut does not contain cholesterol and is a source of fiber. It is also a good source of"
"act as pores to absorb a coconut liquid mixture or cream of coconut, such as CoCo Lopez. Afterwards, the cake is frosted with a whipped topping. Many Southerners also make non-traditional versions of coconut cake. One popular variation is to pair the coconut with other flavors, particularly by filling the cake with a lemon curd to add a tart flavor to a usually very sweet cake. Red velvet cake, another cake popular in the South, will sometimes have shredded coconut cover the cake. Coconut cake Coconut cake is a popular dessert in the Southern region of the United States. It"
"Coconut oil Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (""Cocos nucifera""). It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling. Due to its high levels of saturated fat, the World Health Organization, the United States Department of Health and Human Services, United States Food and Drug Administration, American Heart Association, American Dietetic Association, British National Health Service, British Nutrition Foundation,"
"Coconut brandy Coconut brandy is a clear distilled spirit produced from borassus flower nectar and matured in wood casks. The spirit is produced by Mendis Brandy, a Georgia, U.S.-based company. The spirit is not made with coconuts. Coconut brandy is produced from the sap (""toddy"") of borassus flowers that are extracted by a process called tapping and paring. The toddy is sourced from the borassus palm in Sri Lanka, where the borassus palm is tapped and pared for a total of 8 months, beginning in the first week of April and ending the second week of December each year. The"
"been replaced with copper pots, both known by the same name, ""bhann"". The mouth of the bhann is sealed with a wooden stopper called ""mhorannem"". The vapours from the bhann pass through a tube called ""nollo"", made from a ""bonnki"" stem, and are collected in a clay distillation pot called ""launi"", which is placed in an open clay vessel called a ""kodem"" filled with water. The copper coil is immersed in cold water to condense the vapours. Commercially bottled coconut feni has a strength of 42.8% abv. Coconut feni is a double-distilled spirit; the first distillate is called a ""mollop"","
"potassium. Values per 100g: Creamed coconut Creamed coconut (also known as ""coconut cream concentrate"" or ""coconut butter"") is a coconut product. It is the unsweetened dehydrated fresh pulp of a mature coconut, ground to a semi-solid white creamy paste. It is sold in the form of a hard white block which can be stored at room temperature. (Coconut oil melts at around 24°C, so in warmer weather it is a liquid paste.) The block is generally packaged in a sealed plastic pouch and some separation of the pure fat and the coconut flesh can be seen. In cookery, it is"
"total fat content of 24%, most of which (89%) is saturated fat, with lauric acid as a major fatty acid. When refrigerated and left to set, coconut cream will rise to the top and separate from the milk. The milk can be used to produce virgin coconut oil by controlled heating and removal of the oil fraction. A protein-rich powder can be processed from coconut milk following centrifugation, separation, and spray drying. Another product of the coconut is coconut oil. It is commonly used in cooking, especially for frying. It can be used in liquid form as would other vegetable"
"Coconut sugar Coconut sugar (also known as coco sugar, coconut palm sugar, coco sap sugar or coconut blossom sugar) is a palm sugar produced from the sap of the flower bud stem of the coconut palm. Other types of palm sugar are made from the Palmyra palm, the date palm, the sugar date palm, the sago palm or the sugar palm. Used as a sweetener in many countries, coconut sugar has no significant nutritional or health benefits over other sweeteners. Coconut sugar comes in crystal or granule form, block or liquid. Producing coconut sugar is a two-step process. It starts"
"portion, coconut milk contains 230 kilocalories and is 68% water, 24% total fat, 6% carbohydrates, and 2% protein (see table). The fat composition includes 21 grams of saturated fat, half of which is lauric acid. Coconut milk is a rich source (20% or more of the Daily Value, DV) of manganese (44% DV) and an adequate source (10–19% DV) of phosphorus, iron, and magnesium, with no other nutrients in significant content (see table). One of the most prominent components of coconut milk is coconut oil, which many health organizations, such as the United States Food and Drug Administration, World Health"