COCONUT PROCESSING

Chocolate Chip Sapal Cookies

Ingredients:
2/3 cup sifted all purpose flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
teaspoon baking soda
cup margarine
cup granulated sugar
cup firmly packed brown sugar
1 piece egg
1 teaspoon vanilla
1 cup chocolate chips
1 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 in
dry 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 lightly
browned.
Yield: 3 dozen cookies
Coconut Brownies
(w/ 25% cocoflour)
Ingredients:
1 cup butter
cup coconut flour
2 cups sugar
tablespoon baking soda
6 pieces eggs
teaspoon salt
1 teaspoon vanilla
1 cup cocoa
cup all purpose flour
1 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, salt
and cocoa.
4. Add flour mixture to the creamed butter and mix until well blended. Add 1/8 cup
of chopped
nuts.
5. Pour into greased pan. Smoothen surface with a rubber scraper and top with the
remaining
nuts.
6. Bake for 350oF for about 15 minutes.
Yield: 36 brownies
Coco Pan de Sal
Ingredients:
2700 grams Bread Flour
300 grams Coco Flour
1860 grams Water
300 grams Lard
45 grams Salt
600 grams Sugar
40 grams Yeast
Dough Requirements
Weight of dough 5810 grams
Weight 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 ideal
dough
temperature cover with plastic or until the dough /baston does not spring back when
pressed.
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 milk
3 pcs eggs, well beaten
cup butter, melted
cup sugar
cup all purpose flour
2 cups desiccated coconut
1 tsp vanilla
2 tsp baking powder
100 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 full of the paper cup to avoid
overflow during
baking.
3. Place on baking sheet and bake in pre-heated oven (350oC) for 15 to 20 minutes
Yield: 100 pcs
Cost: P0.75 to P1.00/piece
Coconut Delight
Ingredients:
1 kilo coconut stripe (8-month old coconut)
1 cup sugar
1 tablespoon lemon juice
Food coloring
Pandan 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 any
regular 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 coconut
2. 1 lb rice
3. 1 lb pitted dates
4. 2-1/2 lbs granulated sugar
5. 1-1/4 tsp acid blend
6. 1 tsp yeast nutrient
7. 1 gallon water
8. Sauterne wine yeast
Procedure
Bring 1 quart water to boil and add rice; boil for 3 minutes. Meanwhile, chop the
dates and mix then with the coconut in a boiler. Strain the rice, adding the water
from 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 blend
and 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 to
secondary and attach an airlock. After 3 months, rack into clean secondary with
crushed and dissolved Campden tablet (potassium or sodium metabisulphite), top up
and 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 65C (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 110C or becomes sticky under moderate to very
low 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 occasional
stirring until sap thickens at 115C.
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 sweet
fresh coco sap. Coconut sugar is mostly used for cooking desserts and curries and
some for raw material of food industries (e.g. confectionery)
Coconut Vinegar
1. Pour harvested sap into a wide large container. Cover with a clean netted
cover to allow aeration and prevent entrance of dirt and foreign objects.
2. After 10 day-fermentation period in a well-ventilated room, harvest the
coconut sap as vinegar.
3. Pasteurize vinegar by heating for 5-10 minutes at 60-65C to maintain the
desired quality (at least 4% acidity) of the vinegar.
4. Allow to cool before placing in a very clean bottles and then cover tightly the
seal. The coco sap vinegar is very good ingredient in pickled papaya, as a dip
for 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 prevent
burning.
2. When melted and syrup-like, add toasted coconut and mix well until mixture
does not stick to the sides of the pan.
3. Pour on well-greased board and roll with a well-greased rolling pin until very
thin.
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)
kg corn syrup
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 115C (239F) 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 is
mixed for every liter of coconut water in a container. The container is covered
and the mixture allowed to boil. It is then allowed to cool after boiling and 6.9
ml. of glacial acetic acid is added.
2. 110-150 ml. of starter (available at ITDI) is added to the mixture. It is
subsequently transferred to big mouthed clean jars leaving ample space atop
mixture and covered with clean cheese cloth. The culture is allowed to grow
at room temperature for 15 days or more. Note: Do not move jars during
growth period.
3. Harvest is ready after 15 days or more, making sure that all conditions are
aseptic so as to enable one to reuse the remaining liquid which serves as
starter for succeeding preparations.
4. Dessert Making. The "nata is cut into cubes and is subjected to a series of
boiling with fresh water until acidity is totally removed. One kilo of refined
sugar is added for every kilo of nata and are mixed. It is brought to boiling
until 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 growth
period.
5. Harvest is ready after 15 days or more, making sure that all conditions are
aseptic so as to enable one to reuse the remaining liquid which serves as
starter for succeeding preparations.
6. Dessert Making: The "nata is cut into cubes and is subjected to a series of
boiling with fresh water until acidity is totally removed. One kilo of refined
sugar is added for every kilo of nata and are mixed. It is brought to boiling
until the "nata cubes become transparent.
Coconut Burger
Ingredients:
2 cups coconut sapal
cup flour
1 tsp salt
5 tsp toyo
1 egg
2 tsp cornstarch
tsp vetsin (optional)
tsp black pepper
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 177C (350F) 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 70C (158F) 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 second
crust, brush with eggwash, bake at 400 deg F for 15 minutes then a further 45
minutes 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 pastry
cutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing
until dough can be handled.
2. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger
dough 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 until
thickened. Cool
then pour into prepared crust. Cover with top crust; flute or crimp edges together to
seal. 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 at
shortening. Haluing maigi. Magdagdag ng sapat na tubig para makabuo ng masa.
Hatiin ang masa sa dalawa na mas malaki ang isang bahagi. Kunin ang mas
malaking bahagi at padaanan ng rolling pinhanggang maging manipis at maging
kasinglaki 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 ang
mga gilid para magdikit ang dalawang crust. Maglagay ng singawan sa pamamagitan
ng pagtusok ng tinidor sa ibabaw ng crust pahiran ng eggwash. Hurnuhin ng 25-30
minuto 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 to
extract the oil from the nut. Cold methods obtain oil
without applying heat or pressing the coconut meat
mechanically, hence the more common term "cold
pressed. While many Virgin Coconut Oil found in the
market claim to be cold pressed, the oil you buy may have
been heated after extraction to hasten the lowering of the
moisture (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 against
and even cure many ailments, it is still vital that the individual maintain a healthy
lifestyle, exercise regularly, eat a balance diet of the right kind of food, and drink lots
of 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, throat
infections, 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, food
sensitivities, brittle nails, bruise easily, heat/cold intolerance, hypoglycemia,
frequent/persistent colds, UTI, yeast infections, immunity, joint pains, poor
coordination, 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, athletes 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, Alzheimers,
Sjogren syndrome, Crohns, 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, Parkinsons, prostate, gallbladder, malnutrition,
maintain intestinal health, normalize body functions, reduce body weight by boosting
metabolism.
It can boost the immune system. It can lower cholesterol, but may also raise
cholesterol when too low for the bodys needs.