fresh ideas withcoconutgourmet recipes creative ideascoconut facts

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 socio-economic 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.

the myster y of the coconut

Nutritional InformationThe 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.

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contentsIntroduction to Coconuts 3 - 11Drinking Coconuts 12 - 15

RecipesCoconut Beef Balls 16Coconut Lamb Salad, Hokkien Noodles 18Marinated Fish (Kokoda) 20Coconut Sambal 21Char-grilled Vegetables 22Chicken Laksa (Coconut Curry Soup) 24BBQ Coconut Prawns 26Steamed Mussels in Coconut Broth 28Coconut Fish Curry 30Spicy Zucchini Coconut Pikelets 32Salted Coconut Chips 33Coconut Chocolate Brownies 34 Coconut Banana Bread 35Coconut Burfi 36 Coconut, Mango Sticky Rice 37Coconut and Apricot Slice 38Cocktails and Coffee 39Pina Colada Slushie 40Coconut Creations 41 - 43

JUNGLE PRODUCEPO Box 62 Wentworthville NSW 2145Ph: 02 9960 4762 E: info@jungleproduce.com.au

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 oil’s 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.

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The Myths -crackedAt 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.

coconut oi l

aquanut

Mature Brown Coconut Meat

Analysis Per 100gEnergy 1301kJProtein 3.5gFat, total 24.9g- Saturated 23.6gCarbohydrates, total 18.1g- sugars 2.4gDietary Fibre 1.6gSodium 22mg

coconut analysis

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.

Young Coconut Water (Juice)

Analysis Per 100gEnergy 100kJProtein <1.0gFat, total <0.1g- Saturated <0.1gCarbohydrates, total 5.6g- sugars 5.2gDietary Fibre <1.0gSodium 36mg

the versat i le coconutCoconuts are the fruit of the coconut palm tree. Each part of the fruit is able to be used in everyday life.

Coirfibre 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 supermarket has had the husk removed.Coprais 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 coconut oil.Coconut Juiceis the lightly flavoured liquid inside of a coconut, known also as water and can be drunk straight from the coconut.

How to Select a Fresh Mature CoconutA 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 Creamis the first pressed liquid from the fresh coconut meat which has been grated, blended and strained.

Coconut Milkis the second or even third pressed liquid from the fresh coconut meat after being grated, blended and strained. This is the diluted version of coconut cream.

Coconut Sugaris from the coconut palm and is produced from the sweet, watery sap that drips from cut flower buds. The sap is collected and boiled until sticky sugar remains.

Coconut Oilis 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 subject of much discussion.fairynut

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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 (350°C) 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.

Quick and traditional method 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

opening a coconut

nutcracker

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

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.

StorageWhen 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.

coconuts in the kitchen

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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 ProcessorAfter 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 GratersThere 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 CurlsPrise 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.

StrainingAfter 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.

ToastingPlace 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.

preparing the coconut

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Efficiently remove the meat from a mature coconut - produce long shreds by using a traditional coconut scraper or a citrus zester.

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.

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 nature’s isotonic beverage.

Serving suggestionDrinking coconuts are usually presented with a hole in the top, a straw for easy sipping and sometimes a spoon. Once the water’s 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.

drinking coconutsDrinking Coconuts are often referred to as nature’s 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.

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

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using drinking coconutsHow to select a drinking coconutJungle 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.

StorageFor 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.

AppearanceCoconut 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.

Open a Drinking CoconutEnsure 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 1½ 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 90º and do a second strike which joins to the first cut. Turn the coconut another 90º 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!

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Fresh Coconut Beef Balls on Vietnamese Cucumber Salad2 cups fresh coconut, shredded2 tspn crushed garlic 1 tspn fresh ginger, grated½ kg beef mince½ bunch of chopped mint2 tspn shrimp paste1 egg, beaten2 tspn ground cumin1 tspn salt2 tspn ground coriander

Vietnamese Cucumber Salad1 telegraph cucumber, shaved¼ cup fresh coriander leaves½ red capsicum thinly sliced1½ cup bean shoots

Dressing25g fresh lime juice 25g fish sauce1 tspn brown sugar

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

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Coconut Lamb Salad with Hokkien Noodlesand Coconut Lime Leaf DressingMarinade Dressing1 cup fresh coconut shredded 10 fresh lime leaves250g lamb fillet sliced 20g fresh ginger chopped1 red chilli sliced 1 garlic clove1 clove garlic sliced 2 tspn shrimp paste1 tbsn soy sauce ½ tspn brown sugar50ml oil, vegetable or olive 2 tspn fish sauce

½ cup fresh coconut cream 100ml vegetable oilSalad200g hokkien noodles (Cooked to packet instructions)1 large carrot shaved with peeler½ telegraph cucumber sliced lengthways½ punnet cherry tomatoes cut in half¼ spanish onion sliced thinly½ 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.Sauté 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 ¾ dressing over salad. Divide salad evenly on 4 serving plates and drizzle remaining dressing around edge of plate to garnish.Serves 4

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Marinated Fish – Kokoda600g white fish 1 small chilli1 cup lime or lemon juice 1 tomato, finely diced1¼ cups coconut cream Chopped dill or chives¼ cup finely chopped onion 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.

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Coconut Sambal1 cup fresh mature coconut, shredded1 tspn shrimp paste2 tbsn onions chopped1 small clove garlic choppedJuice of ½ a lemon1 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.

Char-grilled Vegetables in CoconutSweet Chilli SauceCoconut Sweet Chilli Sauce¼ cup fresh coconut, shredded 2 tspn fish sauce¼ cup coconut cream 3 coriander roots¼ cup sweet chilli sauce

Char-grilled Vegetables2 corn cobs cooked and cut in quarters1 kumara potato peeled and sliced lengthways½ red capsicum diced in 2cm squares½ yellow capsicum diced in 2cm squares1 green zucchini sliced lengthways100g mushrooms12 fresh basil leaves2 tspn dried oregano½ cup olive oil3 cloves garlic slicedsalt & 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

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Chicken Laksa (Coconut Curry Soup)Laksa Paste1 lemongrass stalk sliced 1 tspn coconut sugar 3 cloves garlic, chopped or brown sugar1 dspn ginger chopped 3 tbsn fish sauce1 red chilli sliced 1 tbsn coconut oil or 1 tbsn ground curry powder sesame oil1½ tspn ground coriander ¼ cup chicken stock1½ tspn ground turmeric

For the soup½ cup fresh coconut, shredded 4 lime leaves4 cups fresh coconut cream 1 lemon juiced3¾ cups chicken stock 300g chicken breast sliced½ white onion sliced 175g vermicelli noodles1 medium carrot cut julienne

or thin sticks GarnishFresh sprigs of coriander Fresh shredded coconut

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

Serves 4

Tip: Slice the flesh of a drinking coconut into thin strips to create “coconut noodles”. Add them to the broth with the rice noodles.

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BBQ Coconut Prawns with Dried Mango Salsa

Coconut Prawn Marinade

700g green prawns½ cup fresh mature coconut, shredded½ cup fresh coconut cream1 clove crushed garlic½ tspn salt

Dried Mango Salsa

150g packet Fruit for Life Dried Mango cut in quarters¼ lime zest½ lime juice½ small red onion diced finely1 dozen coriander sprigs1 tbsn olive oil1 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.

Serves 427

Steamed Mussels in Coconut Broth

2 kg Black Mussels2 cups coconut milk1 cup chicken stock½ lemon, juiced6 tomatoes seeded and chopped1 bunch of chives1 garlic clove1 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

mussels. Serve with warm crusty

bread.

Serves 42928

Tip: Substitute the coconut milk with the juice and flesh of one drinking coconut blended in a food processor or blender.

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Coconut Fish Curry

1 cup fresh mature coconut, shredded 4 cups fresh coconut cream800g Ling or white boneless fish – cut into 2cm squares½ red capsicum chopped½ red onion diced2 cloves garlic crushed1 dspn fresh ginger chopped½ eggplant chopped1 tspn coconut oil or vegetable oil2 tspn green curry paste4 lime leaves1 tbsn fish sauce2 tspn coconut sugar or brown sugar100g sugar snaps or snow peas

Garnish

2 fresh chillies sliced, optional

Sauté 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. Serves 4

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Tip: For a different texture you can substitute the shredded mature coconut with drinking coconut flesh scooped from the shell.

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 ½ tspn of baking powder ¼ tspn salt ½ 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 don’t touch each other. Cook until golden brown. Flip and brown the other side.

Makes about 10 pikelets

Salted Coconut Chips1 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 350°C until roasted golden brown, about 10 minutes.

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.

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Spicy Zucchini Coconut Pikelets

Coconut Chocolate Brownies300g fresh mature coconut, shredded125g unsalted butter300g dark cooking chocolate buttons2 cups white sugar4 eggs50g cocoa powder¾ cup plain flour

Preheat oven 160°C. 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.

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Tip: Try shredding mature coconut in a food processor - it’s a great way to get the perfect texture for adding to cakes

Coconut and Banana Bread 2 cups fresh mature coconut, shredded

2 ripe mashed bananas 1 tbsn soft butter ½ cup caster sugar 1 egg ¼ cup milk 1 tspn ground cinnamon 1½ cups self raising flour

Preheat oven 170°C. 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.

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Coconut Burfi1 coconut, finely shredded2 cups water2 tbsn milk

1½ cups white sugar½ tspn ground cardamom3 tablespoons Ghee, melted

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 wide-mouthed 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

Coconut, Mango Sticky Rice

2 cups fresh coconut cream¾ cup fresh coconut, shredded8 slices of Fruit for Life Dried Mango, sliced into quarters and soaked for 5 minutes1½ cups black rice125g coconut or brown sugar

Rinse rice and place in a saucepan with 1½ cups of water. Boil, then turn down to simmer for 15 minutes. Remove from the heat and place lid on to steam until the 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

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Coconut and Apricot Slice1 cup fresh coconut, shredded100g thinly sliced Fruit for Life Dried Apricots125g butter, soft¼ cup golden syrup½ tspn bicarb soda1½ cups rolled oats½ cup brown sugar¾ cup plain flour

Preheat oven 160°C. 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 1538

Cocktails and CoffeeCoconut 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.

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Pina Colada Slushie120ml Bacardi Rum1 young drinking coconut - juice and flesh1 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 ColadaThe 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.

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 PartyAdd some spice to your next party by having a Hawaiian Lu’au (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.

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.

coconut creat ions

Coconut clackers are a must in a Hawaiian Band!

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

Coconut BowlsPrepare 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 PotsUse a coconut shell to create terrific plant pots.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 craft ideas

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Coconut ShyNot exactly a craft idea but no coconut book is complete without mentioning the Coconut Shy. You’ll need plenty of coconuts and plenty of skill. The sharp shooters win a coconut if they can knock it off the pole.

Coconut LightsCreate 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 ChimeFor 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.

Publication of fmP marketing Pty limitedFor more great coconut ideas visit www.jungleproduce.com.au