COCONUT PROCESSING

Chocolate Chip Sapal Cookies

Ingredients:

2/3 cup sifted all purpose flour1 teaspoon cinnamon1/8 teaspoon nutmeg½ teaspoon baking soda½ cup margarine½ cup granulated sugar¼ cup firmly packed brown sugar1 piece egg1 teaspoon vanilla1 cup chocolate chips1 cup toasted sapal

Procedure:

1. Sift together flour, cinnamon, nutmeg and baking soda. Set aside.2. Cream shortening, sugar, egg and vanilla until smooth and well-blended. Blend indry ingredients, stir in chocolate chips and sapal.3. Drop by teaspoonful, 2 inches apart, into greased baking sheets.4. Bake in preheated oven at 350oF for 10 to 15 minutes or until cookies are lightlybrowned.

Yield: 3 dozen cookies

Coconut Brownies

(w/ 25% cocoflour)

Ingredients:1 cup butter¼ cup coconut flour2 cups sugar½ tablespoon baking soda6 pieces eggs½ teaspoon salt1 teaspoon vanilla1 cup cocoa¾ cup all purpose flour1 cup chopped nuts

Procedure:

1. Cream butter, then add sugar gradually.2. Add eggs one at a time mixing well after each addition. Mix in vanilla.3. In another bowl, mix together all purpose flour, coconut flour, baking soda, saltand cocoa.4. Add flour mixture to the creamed butter and mix until well blended. Add 1/8 cupof choppednuts.5. Pour into greased pan. Smoothen surface with a rubber scraper and top with theremainingnuts.6. Bake for 350oF for about 15 minutes.

Yield: 36 brownies

Coco Pan de Sal

Ingredients:

2700 grams Bread Flour300 grams Coco Flour1860 grams Water300 grams Lard45 grams Salt600 grams Sugar40 grams YeastDough RequirementsWeight of dough 5810 gramsWeight of 1 pc of Coco Pan de Sal 20 grams

Procedure:

1. Mix all dry ingredients in a mechanical mixer.2. Add water gradually.3. Mix for 15 minutes in dough mixer.4. Ferment dough for 20 minutes. To prevent moisture loss and to maintain idealdoughtemperature cover with plastic or until the dough /baston does not spring back whenpressed.5. Baston and proof for another 15 minutes.6. Proof for another 45 minutes before baking.7. Bake in a pre heated oven (350oF) for 8 minutes.

Yield: 295 pieces

Coconut Macaroons

Ingredients:

1 can condensed milk3 pcs eggs, well beaten¼ cup butter, melted½ cup sugar½ cup all purpose flour2 cups desiccated coconut1 tsp vanilla2 tsp baking powder100 pcs 1 oz. paper cups

Procedure:

1. Mix together all ingredients until well blended.2. Pour mixture into paper bake cups. Fill up only to ½ full of the paper cup to avoidoverflow duringbaking.3. Place on baking sheet and bake in pre-heated oven (350oC) for 15 to 20 minutes

Yield: 100 pcsCost: P0.75 to P1.00/piece

Coconut Delight

Ingredients:

1 kilo coconut stripe (8-month old coconut)1 cup sugar1 tablespoon lemon juiceFood coloringPandan leaves

Procedure:

1. Mix coconut stripe and sugar.2. Set aside for about one hour to allow sugar to melt.3. Cook over low fire.4. Stir constantly.5. Add pandan leaves and lemon juice.6. Add food coloring.7. Remove from fire when the mixture is thick and almost dry.8. Place in a platter to let it cool and avoid sticking.9. Weigh, pack and seal.

Coconut Cordial

This is a version of wine but it is made out of coconut. It is just as strong as anyregular kind of wine.

Steps:

1. Get some coconut milk.2. Mix the milk with 2 parts water. (The less water, the stronger the cordial. Use

all milk if you want it really strong.)3. Mix in just enough sugar to where it starts to turn cloudy.4. Add half of a packet of yeast. (A whole packet if you are making a lot.)5. Find a container to make the cordial in. I would suggest a plastic container.6. Mix everything together and pour it in the bottle.7. Place a balloon on the opening of the bottle, this will leave enough room for

the carbon dioxide to grow, and no oxygen will be able to come in.8. Store in a cool, dark place for 3-7 days. (Until the small bubbles stop rising to

the top.)9. Run the mixture through the white coffee filter to get all of the excess sugar

and yeast out.10. Throw away the filter and all the stuff in there.

Coconut Wine

Ingredients:

1. 1 lb dried coconut2. 1 lb rice3. 1 lb pitted dates4. 2-1/2 lbs granulated sugar5. 1-1/4 tsp acid blend6. 1 tsp yeast nutrient7. 1 gallon water8. Sauterne wine yeast

Procedure

Bring 1 quart water to boil and add rice; boil for 3 minutes. Meanwhile, chop thedates and mix then with the coconut in a boiler. Strain the rice, adding the waterfrom it to the boiler containing the coconut and chopped dates. Bring to a boil and

hold for 15 minutes. Strain the water over the sugar, yeast nutrients and acid blendand stir until dissolved completely.

Allow to cool to room temperature, transfer to primary and add activated yeast.Cover and ferment until initially vigorous fermentation subsides, then transfer tosecondary and attach an airlock. After 3 months, rack into clean secondary withcrushed and dissolved Campden tablet (potassium or sodium metabisulphite), top upand refit airlock. Wait 3 additional months and rack, top up and refit airlock again.After additional month, stabilize, sweeten if desired and rack into bottles.

Coconut Sap Juice

1. Pasteurize the sap for 10 minutes at 65°C (to prevent natural fermentation).2. Pour separately in the desired container.3. Seal tightly and place in the cool section of the refrigerator freezer if the juice

is to be transported to consumers in distant places.4. If hygienically prepared, the juice can be stored for 3 days.

Coconut Honey or Syrup

1. Boil the sap until it reaches 110°C or becomes sticky under moderate to verylow heat.

2. Cool the sticky liquid or coco honey/syrup, then pour into desired container.3. Store in the refrigerator to prolong shelf life (up to one year without

deterioration).

Coconut Sugar

1. Boil coco sap to evaporate the water under moderate heat with occasionalstirring until sap thickens at 115°C.

2. Remove it from the flame when it begins to become very sticky.3. Continue mixing until it becomes granular.4. Air dry the brown sugar before packing. The pH of coconut sap should be at

level >/=6 to ensure successful production of granulated coconut sugar.

One kg of coconut sap sugar can be derived from 2 gallons or 7-8 liters of sweetfresh coco sap. Coconut sugar is mostly used for cooking desserts and curries andsome for raw material of food industries (e.g. confectionery)

Coconut Vinegar

1. Pour harvested sap into a wide large container. Cover with a clean nettedcover to allow aeration and prevent entrance of dirt and foreign objects.

2. After 10 day-fermentation period in a well-ventilated room, harvest thecoconut sap as vinegar.

3. Pasteurize vinegar by heating for 5-10 minutes at 60-65°C to maintain thedesired quality (at least 4% acidity) of the vinegar.

4. Allow to cool before placing in a very clean bottles and then cover tightly theseal. The coco sap vinegar is very good ingredient in pickled papaya, as a dipfor chicharon and other snack and food preparations.

Coco Brittle

Ingredients:

2 cups toasted coconut 1 cup sugar 1/2 tsp salt

Packaging Material: Wide mouth jars rolling pin and PP/PE bags

Utensils:

measuring cups and spoons saucepan wooden spoon oven kneading board

Procedure:

1. Caramelize sugar and salt in a saucepan. Stir once in a while to preventburning.

2. When melted and syrup-like, add toasted coconut and mix well until mixturedoes not stick to the sides of the pan.

3. Pour on well-greased board and roll with a well-greased rolling pin until verythin.

4. Cut to desired pieces and store in clean wide mouth jars.

Bukayo (Caramelized Coconut)

Ingredients:

1 kg grated coconut 1 kg pulot-ipot (molasses) ½ kg corn syrup ½ g potassium metabisulfite

Utensils:

kitchen scale carajay wooden spoon or ladle cheesecloth wooden mold stainless steel knife

Packaging Material: Cellophane and PE bags (0.003 in. thickness) or tin containers

Procedure:

1. Dissolve corn syrup in a small amount of water in a carajay over low flame.2. Add pulot-ipot previously strained thru cheesecloth to remove impurities and

other extraneous materials.3. Add potassium metabisulfite previously dissolved in a small amount of water.4. Boil mixture to 115°C (239°F) with occasional stirring.5. Add grated coconut and cook to desired end point, i.e., when the mixture no

longer sticks to the sides of the carajay when scooped out.6. Spread on a wooden mold.7. Cool and cut into desired pieces.8. Wrap individually in cellophane and place in polyethylene bags.9. Store in tin containers.

Nata de Coco from Coconut Water

Materials:

Coconut water Acetic acid Refined sugar Nata starter Ammonium phosphate

Equipments:

Weighing scale Strainers Wide-mouthed glass jars or basins Kettles

Procedure:

1. The collected coconut water is filtered through a cheesecloth. One hundred(100 gms.) refined sugar and 5 grams monobasic ammonium phosphate ismixed for every liter of coconut water in a container. The container is coveredand the mixture allowed to boil. It is then allowed to cool after boiling and 6.9ml. of glacial acetic acid is added.

2. 110-150 ml. of starter (available at ITDI) is added to the mixture. It issubsequently transferred to big mouthed clean jars leaving ample space atopmixture and covered with clean cheese cloth. The culture is allowed to growat room temperature for 15 days or more. Note: Do not move jars duringgrowth period.

3. Harvest is ready after 15 days or more, making sure that all conditions areaseptic so as to enable one to reuse the remaining liquid which serves asstarter for succeeding preparations.

4. Dessert Making. The “nata” is cut into cubes and is subjected to a series ofboiling with fresh water until acidity is totally removed. One kilo of refinedsugar is added for every kilo of nata and are mixed. It is brought to boilinguntil the “nata” cubes become transparent.

Nata de Coco from Coconut Milk

Materials:

1 kilo Grated coconut 600 gms. Refined sugar 1/2 liter Coconut water 12 liters Ordinary water 2 liters Nata starter (available at ITDI) 325 c Glacial acetic acid (available in drugstores)

Procedure:

1. Extract the cream from the coconut, strain through a cheesecloth.2. Mix all ingredients.3. Transfer to big mouthed clean jars and allow around 2-3 inches in height of

the liquid.4. Cover with a clean cheesecloth. The culture is allowed to grow at room

temperature for 15 days or more. Note: Do not move the jars during growthperiod.

5. Harvest is ready after 15 days or more, making sure that all conditions areaseptic so as to enable one to reuse the remaining liquid which serves asstarter for succeeding preparations.

6. Dessert Making: The “nata” is cut into cubes and is subjected to a series ofboiling with fresh water until acidity is totally removed. One kilo of refinedsugar is added for every kilo of nata and are mixed. It is brought to boilinguntil the “nata” cubes become transparent.

Coconut Burger

Ingredients:

2 cups coconut ’sapal’ ¼ cup flour 1 tsp salt 5 tsp toyo 1 egg 2 tsp cornstarch ¼ tsp vetsin (optional) ¼ tsp black pepper ¼ cup chopped onions

Utensils:

steamer measuring cups and spoons frying pan strainer

Packaging Material: PP/PE plastic bags

Procedure:

1. Steam the coconut sapal for 10-15 minutes.2. Mix all ingredients and form patties.3. Fry in hot oil.

Coconut Candy

Ingredients:

1 cup grated coconut 1/2 cup whole milk 1 cup sugar 1 cup molasses

Utensils:

stainless steel knife mechanical slicer saucepan stainless steel spoon stove pans stainless steel basin

Packaging Material: Cellophane and PE bags (0.003 in. thickness)

Procedure:

1. Moisten coconut with part of the milk.2. Put the rest of the milk and molasses in a pan and allow the mixture to boil.3. When nearly done, add sugar.4. Cook until a little of the mixture hardens when dropped into cold water.5. Pour into butter-greased pans. Allow to cool slightly.6. Cut into small pieces and wrap in cellophane individually.

Coconut Chips

Ingredients: coconuts and refined sugar

Utensils:

sharp knife mechanical slicer carajay/sauce pan stainless steel spoon

Packaging Material: Paper/Polyethylene or Paper/Foil/Polyethylene bags

Procedure:

1. Pierce eyes of the coconut and allow water to drain.2. Preheat oven at 177°C (350°F) and put dewatered coconut until it cracks.3. Remove the coconut meat from the shell and parings.4. Slice the coconut meat with a peeler.5. Mix thoroughly 2 parts slices with 1 part sugar.6. Stand for 30 minutes and drain.7. Dry in drier at 70°C (158°F) for 2 hours.8. Toast in oven till golden brown.

Buko Pie

Ingredients:

2 cups buko meat 3/4 cup sugar 1/2 cup coconut water 1/2 1/2 cup evaporated milk (or fresh milk) 1/2 cup starch

Procedure:

Pour directly the uncooked mixture into the pastry-lined pan, top with the secondcrust, brush with eggwash, bake at 400 deg F for 15 minutes then a further 45minutes at 325 deg F.

Buko Pie

Crust:

2 cups all-purpose flour 1 tsp. salt 2/3 cup shortening 1 piece eggyolk 1 tsp. vinegar 1/4 cup ice water

Filling:

4 cups coconut meat 1 cup coconut water 1 300 ml. can Sweetened Condensed Milk 2/3 cup cornstarch

Procedure:

1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastrycutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixinguntil dough can be handled.

2. Divide dough into 2 parts with one part slightly bigger than the other. Roll biggerdough to about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate,letting sides hang. Roll out remaining dough for the crust. Set aside.

2. Combine filling ingredients in a thick saucepan. Cook stirring constantly untilthickened. Coolthen pour into prepared crust. Cover with top crust; flute or crimp edges together toseal. Bake for 1 hr. at 425 degrees F.

Buko Pie in Filipino

Ingredients:

Filling:

1 tasang asukal 1/3 tasang cornstarch 1 tasang sabaw ng buko 1 tasang gatas evaporada 1 kutsaritang vanilla 2 tasang ginayat na buko

Crust:

2 tasang flour 1/2 kutsaritang asin 1 kutsaritang asukal 1/2 tasang mantikilya 1/4 tasang shortening 5-6 kutsarang malamig na tubig eggwash

Paraan ng pagluluto:

Filling:

1. Painitin ang oven sa 375 F. Ihanda ang 8 inch pie plate.2. Ihanda ang palaman: Sa kasserola, paghaluin ang asukal at cornstarch.3. Ibuhos ang sabaw ng buko at gatas.4. Lutuin hanggang lumapot. Idagdag ang vanilla at buko. Palamigin.

Crust:

Sa isang mangkok, paghaluin harina ,asin at asukal.idagdag ang mantikilya atshortening. Haluing maigi. Magdagdag ng sapat na tubig para makabuo ng masa.Hatiin ang masa sa dalawa na mas malaki ang isang bahagi. Kunin ang masmalaking bahagi at padaanan ng rolling pinhanggang maging manipis at magingkasinglaki ng pie plate. Ilipat sa pie plate para matakpan ang ilalim at mga gilid nito.Ibuhos ang palaman. Panipisin ang natirang masa at takpan ang palaman. Pisilin angmga gilid para magdikit ang dalawang crust. Maglagay ng singawan sa pamamagitanng pagtusok ng tinidor sa ibabaw ng crust pahiran ng eggwash. Hurnuhin ng 25-30minuto o hanggang pumula ang crust. Palamigin bago hiwain.

Virgin Coconut Oil can be produced by two common methods:

1. Heated (Hot Methods) processes.

2. Non-Heated (Cold Methods) processes.

Hot methods apply extreme pressure or high heat toextract the oil from the nut. Cold methods obtain oilwithout applying heat or pressing the coconut meatmechanically, hence the more common term “coldpressed”. While many Virgin Coconut Oil found in themarket claim to be cold pressed, the oil you buy may havebeen heated after extraction to hasten the lowering of themoisture (water) content.

How To Make Your Own Cold Pressed Virgin Coconut Oil

1. Select only fresh and mature quality coconuts.2. Split coconuts and collect coconut water.3. Grate coconuts and collect coconut meat.4. Bag the coconut meat. Use white nylon mesh bag.5. Place bag in a Cold Press machine. At home, you can hand press using

gloves. Collect coconut milk.6. Soak the pressed bag in coconut water and press for a second time. Collect

more coconut milk.7. Allow the coconut milk to settle undisturbed in a cabinet at 32degC for 10-17

hours. Coconut oil will naturally separate from water and proteins.8. Carefully collect and filter the oil and avoid mixing with the bottom water

layer. The oil is colorless.

While virgin coconut oil has been documented to help alleviate, ease, protect againstand even cure many ailments, it is still vital that the individual maintain a healthylifestyle, exercise regularly, eat a balance diet of the right kind of food, and drink lotsof water.

Some of the 200+ known medical uses

Skin (mosquito/insect bites, itching, rashes, cuts, bruises, scratches, acne, sun-burn,burns, blisters, wrinkles, warts, moles, fungus, skin cancer, pre-cancerous lesions,eczema, stretch marks, massage).

Hair (dandruff, scalp care, hair growth, lice infestations).

Mouth (cracked lips, gum disease, dental cavities, toothaches, mouthwash, throatinfections, sore throat).

Thyroid Function (overweight, cold hands/feet, fatigue, migraines, PMS, irritability,fluid retention/swelling, anxiety/panic attacks, depression, memory, concentration,low sex drive, low body temperature, constipation, insomnia, itchiness, foodsensitivities, brittle nails, bruise easily, heat/cold intolerance, hypoglycemia,frequent/persistent colds, UTI, yeast infections, immunity, joint pains, poorcoordination, irregular menstrual periods).

Bacteria (ear, throat, sinus, genital infections, UTI, pneumonia, rheumatic fever,dental cavities and gum disease, food poisoning, toxic shock syndrome, meningitis,gonorrhea, gastric ulcers, parrot fever, septicemia, endocarditis, enterocolitis, E.coli,staphylococcus, strephtococci, strephtococcus).

Virus (influenza, measles, herpes, mononucleosis, chronic fatigue syndrome,hepatitis C, AIDS, SARS) Fungus (ringworm, athlete’s foot, jock itch, candidiasis,diaper rash, thrush, toenail fungus). Parasites (giardiasis, tapeworms, pinworms).

Cancer (colon, breast, skin, liver, inhibit tumor growth).

Others: Asthma, diabetes, psoriasis, artherosclerosis, hypertension, Alzheimer’s,Sjogren syndrome, Crohn’s, headaches, colds, aches and pains, fever, flu, bronchitis,colitis, cysts, dysentery, dysmenorrhea, hemorroids, cough, dropsy, kidney stones,jaundice, scabies, scurvy, syphilis, hematemesis, hemoptysis, phthisis, tuberculosis,tumors, typhoid, stomach ulcers, Parkinson’s, prostate, gallbladder, malnutrition,maintain intestinal health, normalize body functions, reduce body weight by boostingmetabolism.

It can boost the immune system. It can lower cholesterol, but may also raisecholesterol when too low for the body’s needs.