One of my favorite guilty pleasures is the Bounty chocolate bar (yummy! says my wife)  – why you ask – it’s because of the coconut. Soon after relocating to South East Asia I got to explore more about coconuts and the tropical tree itself.

The term coconut can refer to many things: the entire coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut.

Coconuts are distinct from other fruits due to their large quantity of “water”. The water found in young coconuts is the most nutritious of all the fruits.

Coconuts are known for their great versatility and can be used for purposes ranging from food to cosmetics. In addition, they also make up the regular diets of many people in the tropics and subtropics.

When coconuts are dried, their flesh can be used to produce oil and milk for cooking and frying as well as in soaps and cosmetics. Dried husks and leaves can be used as material to make a variety of products for furnishing and decorating.

The sap extracted from the coconut flower is known as palm nectar or neera. Neera nectar is sweet, clear in colour and high in nutritional value. When it’s left to ferment on its own, it becomes palm wine, which is then distilled to produce Arrack, also spelt Arak, an alcoholic specialty of South East Asia.

The sap can be also reduced by boiling to create sweet syrup or reduced further to yield palm sugar.

The tip of the buds of fully grown coconut plants are edible, and are known as “palm cabbage” or heart of palm.  They are considered a rare delicacy, and are eaten in salads, sometimes called the “millionaire’s salad”.

Coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and anti-fungal, and boosts the immune system. In the food and fragrance industries, the molecule which imparts the distinctive coconut scent is known as õ-decalactone.

I got to know, the team at Akademi Bar in Bali and they shared with me their new case study recipe.

Cocktail Recipe – Coco Haze

Photo credit for cocktail image- Akademi at Katamama Hotel

60ml Arak and Vodka Salak
5ml Mangosteen bitters
20ml Mesui Syrup
20ml Coconut Juice
10 leaves of Kemangi Basil
3 big lemon wedges

Shake well and serve.

02.Sept 2017 – It’s Coconut Day – so to celebrate here’s a second cocktail recipe for you!

Mango Colada
45 ml Dark rum
4 good size pieces of freshly peeled mango
15 ml freshly squezed orange juice
2 teaspoons of brown sugar
20 ml of coconut cream
2 slices of pineapple
Combine all the ingredients in a blender without ice and blitz until properly blended. Pour into a large wine glass over ice cubes and garnish with tropical flowers. Enjoy Coconut Day!

Bartender’s note: Coconut flavour varies by location. Thai coconuts are rich and sweet whilst Indonesian coconuts have a more subtle flavour. Which is your favourite? 

Posted by:kejml1

One thought on “Coconut

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s