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No More Trauma

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Karen Bespalov
Karen Bespalov

Buy Coconut Meat Online



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buy coconut meat online


DOWNLOAD: https://www.google.com/url?q=https%3A%2F%2Fgohhs.com%2F2ufRsC&sa=D&sntz=1&usg=AOvVaw0MibYAjXg2SGAeydsQHrKG



Copra Coconuts is a company that sells high-quality, delicious coconut products. The company is committed to fair wages, investing in its communities, and using state-of-the-art facilities to produce some of the best coconut products in the world.


Every coconut has the chance to sprout given it has the right conditions. The water turns into what we like to call natures sponge cake. Once sprouted a light, spongy mass forms on the inside that has a crunchy and savory exterior and a sweet, fluffy interior. The coconut meat emulsifies and can be used to dip the sponge cake into or even applied on the skin as moisturizer! This is a true delicacy!


Sprouted Coconut is ready to eat upon delivery. To consume, drop the coconut on a hard surface allowing the shell to crack open. Everything on the inside of the shell is edible, including the spongy flesh and the coconut oil around the inner rim of the shell.


10. Our coconut water comes from a variety of young coconut called the Fragrant Variety. This Fragrant Variety is grown only in Thailand; it is naturally sweeter than any other variety of the young coconut in the market.


Farms are located in remote areas in Thailand allowing for clean surroundings, clear irrigation and clean farm history. The 1st farm reached organic certification in May 2007. The farms use growing techniques such as mulching, crop mixing, hand-mowing, and composting. There are no chemicals involve during the whole production of the coconut products.


The traditional commercial farms use herbicides and chemical fertilizers from growing to harvesting to shipping. Some of the common post harvest treatments involve dipping the coconuts in fungicides and bleach, injection of preservatives to prolong shelf life, heating of the coconut to ensure shelf life for the 3-week long ocean voyage, and the 1-2 month shelf life thereafter.


Coconut water in tetra-paks are heated, preserved, and flavored. There are no nutritional value left after the product has been heated at high temperature and chemically preserved for long shelf life. The consumers are no longer drinking a hydrating and nutritious beverage, but an adulterated and highly processed chemical drink. Besides the attractive packaging of the product, there is nothing of value in the coconut water market today.


This is a super simple recipe for homemade coconut milk using fresh, mature coconut or shredded coconut flakes. If you have the time and option, I'd recommend using a fresh coconut as the flavor is soo much more intense and creamy!


1.Drain the coconut water by poking holes through the 'eyes' and tilt the coconut water into a glass. Make sure the liquid inside hasn't gone bad. It should smell sweet without smelling sour. The color should be a little translucent but mostly clear.


2. Wrap the coconut in a towel and hit it with a hammer or in my case, a meat tenderizer. You can also take the back of a cleaver and strike it across the 'equator' of the coconut. This didn't work for me but it might if your coconut already has a pre-carved line along the middle.


3. Once it's broken into pieces, take a butter knife or straight edge spatula and wedge it between the coconut meat and the outer shell. Carefully rock it back and forth until the meat separates from the tough outer shell. The meat should pop right out and will have a thin brown skin on it.


4. Optional step: Using a peeler, peel away the thin brown skin from the coconut meat. I only recommend this if you plan on using the leftover coconut meal. It won't affect the taste of the coconut milk if the thin brown skin is left on since we'll be straining it. Tip: if you dry the leftover coconut meal, you end up with homemade coconut flour!


If using fresh coconut, cut your coconut meat into small pieces and add it to a high speed blender. Otherwise add your shredded coconut flakes to the blender. Add your hot water and blend on high for 1 to 3 minutes until you end up with a smooth consistency. Although it's not necessary to use a high speed blender, I strongly recommend it as you'll be able to extract more flavor from the coconut meat. Instead of adding hot water, you can definitely use the coconut water that came from the shell.


You'll end up with a rich, creamy, and super flavorful coconut milk. I didn't want to add too much water to the coconut milk because I like it better rich and creamy and it's easy to dilute the coconut milk with more water if needed. If you like your homemade coconut milk on the thinner side, feel free to add more water.


I think this is the perfect consistency for homemade coconut milk. Not too thick and not too thin. The flavor is slightly sweet since coconut is naturally sweet and there's a fresh coconut flavor that you don't get from store bought coconut milk. In fact, I can barely taste the coconut in most store bought coconut milk. With this homemade coconut milk, you'll get an intense, unmistakable coconut flavor!


Homemade coconut cream is so luscious, it just melts in your mouth. It has a wonderful silky consistency that's smooth, rich, creamy, and slightly sweet. Canned coconut cream is good too but this is so much better!


There's so many things you can do with the leftover coconut meal. Dry it and turn it into coconut flour, and use it when baking! I recommend peeling the thin outer skin of your coconut if you plan on making something with it.


This recipe was amazing! I had some coconut pieces that I was just not wanting to snack on. I couldn't get it to shred so I researched and came across this recipe. It was an AHA moment! I have made my own nut milks before, so why not coconut milk? It was so delicious! It goes so well with my coffee and just a touch of sweetener. Going to make so much more of this!


One ounce of dried coconut provide 18% DV requirement of fiber. That alone is reason enough to add dried coconut slices to your diet. Fiber is an essential part of a healthy diet. It helps control your cholesterol level. Fiber is also essential to good digestive health. Including high fiber foods, such as dried coconut, in your diet can help prevent type-2 diabetes and protect against cardiovascular disease. Dried coconut is a good source of iron. Studies show that the iron found in dried coconut helps you make ATP. ATP (Adenosine Triphosphate) is a high energy molecule that stores energy your body needs for almost everything. Dried coconut is also a good source of copper. Some studies also indicate that copper can play a role in preventing neurological disorders. An attribute of dry coconut is its ability to help support and maintain a healthy brain. Your body needs copper and manganese in order to keep your skin, bone, teeth, tendons and ligaments strong. Copper and manganese help make your connective tissues strong. An ounce of dried coconut contains more than 30% of your DV of manganese and over 1/4 of the DV% of copper. Coconut is beneficial to your circulation and can help reduce inflammation. Adding coconut to your healthy eating plan can be beneficial to your current state of health and sustain and promote good health in the future.


Coconut oil is 100% fat, 80-90% of which is saturated fat. This gives it a firm texture at cold or room temperatures. Fat is made up of smaller molecules called fatty acids, and there are several types of saturated fatty acids in coconut oil. The predominant type is lauric acid (47%), with myristic and palmitic acids present in smaller amounts, which have been shown in research to raise harmful LDL levels. Also present in trace amounts are monounsaturated and polyunsaturated fats.


Coconut oil contains no cholesterol, no fiber, and only traces of vitamins, minerals, and plant sterols. Plant sterols have a chemical structure that mimics blood cholesterol, and may help to block the absorption of cholesterol in the body. However, the amount found in a few tablespoons of coconut oil is too small to produce a beneficial effect.


Dear Amie, this is wonderful to make! Thanks for sharing and inspirations. I am exploring if i can buy young coconut meat online.nl but it seems not available on this time frame.. mabye later. Once i saw 500-1000gram frozen bag of Thai coconut meat in a Chinese toko in CS-Amsterdam. Maybe i try that for once to see how it goes. Will you please share how to divide frozen coconut meat in small batches? many thanks and Blessings


To make this light, fluffy, sweet product,coconut meat is boiled, grated, andthen partially dried before being soakedin a liquid sugar solution and driedagain. The soft, chewy texture helpsgive coconut macaroons their signaturetexture; we also use it to adornour Raspberry Coconut Cloud Cake.


Also known as desiccated coconut,unsweetened shredded coconut is rawcoconut meat that has been boiled,grated, and dried. We preferred driedcoconut to sweetened coconut in ourFrench Coconut Pie so we could pack inextra coconut flavor without going intosugar shock. Our favorite is Now RealFood Organic Unsweetened Coconut.


Coconut flakes (or flaked coconut)are a larger version of dried shreddedcoconut. Instead of being grated,boiled coconut meat is cut into substantialflakes that are then dried. The largersize makes them less suitable for incorporatinginto delicate cakes and cookiesand better for garnishing salads, stirringinto oatmeal, or eating out of hand.


This rich, creamy liquid is a staple in Indianand Southeast Asian cooking, whereit is used to enrich curries, sauces, andsweets. Coconut milk is made by steepingshredded coconut meat in warm milkor water; the meat is mashed, and thenthe liquid is strained to ensure a smoothtexture. Our taste-test winner is Chaokoh;try it in our Coconut Rice Pudding.


Coconut sugar is made from the sap ofcoconut palm flower buds rather thanfrom coconuts. It contains less fructosethan cane sugar but has a similar caloriecount. Coconut sugar has a rich, browncolor but is drier than brown sugar. Itscaramel-like sweetness tastes nothinglike coconut. Because of its large crystalsize and moisture content, it cannot besubstituted for other sugars. 041b061a72


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