Coconut (cocos nucifera), from the coconut tree, is a very interesting fruit for its gustatory aspects but also all its therapeutic and cosmetic properties. The coconut tree is one of the oldest trees in the world, it can measure up to 30m high and live up to 200 years. A tree can produce up to 80 nuts per year.
Coconut is the exotic fruit par excellence. It is commercially available in various forms: whole, grated, shaved, in chips, milk, cream or water. It can be cooked in both salty and sweet dishes.
Coconuts grow in a "diet" of 10 to 20 fruits on coconut trees. At harvest, it weighs on average 1 kg or 1.5 kg. The coconut is ovoid in shape and consists of a thick layer of smooth, green skin covering a thick fiber shell. Underneath this brown shell is the white flesh and a liquid called "coconut water".
Discover the many health benefits of coconut
Coconut is a source of iron, manganese, phosphorus and copper:
This exotic fruit is full of nutrients, starting with iron. A 100g portion of coconut flesh provides nearly 13% of the recommended daily intake of iron. However, the iron in this plant food is less well absorbed by the body than the iron in foods of animal origin. You can maximize its absorption by consuming it with foods rich in vitamin C, such as citrus fruits, for example. Iron plays an essential role in the human body, regulating the body's internal temperature, helping to transport and store oxygen in cells and maintaining a good immune system.
Coconut milk is also a good source of manganese, phosphorus and copper.
It helps against scars and stretch marks:
Rather than buying expensive creams with barely real promises, try coconut oil to blur marks and stretch marks: its fat content and properties allow you to repair your skin quickly.
Coconut: a host of benefits and virtues for the skin:
Finally, when applied to the skin, coconut oil moisturizes and softens your skin. Coconut oil can also be used to remove makeup, reduce facial wrinkles and can even be used as a shaving cream. Even better, coconut oil contains an antibacterial, lauric acid, which helps control the growth of bacteria when applied to the surface of your skin. Coconut can also help your minor wounds heal better: apply a little coconut oil to a superficial wound after washing and disinfecting it. The properties of coconut oil will help it heal better, protecting it from bacteria and dust.
Coconut oil in the kitchen:
These same fatty acids help to fight cardiovascular diseases. In cooking, replacing your classic oil with coconut oil will not only bring an exotic taste but also better contributions.
Coconut, a source of potassium and vitamin B6:
Other benefits of this food include its pulp, which provides a good amount of potassium. A 100 g serving of coconut meat contains 356 mg of potassium, or 10% of your recommended daily intake. It should be remembered that potassium is a nutrient vital to the health of the human body, being involved in the activation of nerve and muscle cells, allowing in particular the proper functioning of several vital organs of the human body, including the heart and kidneys.
A 100g serving of coconut meat also provides 5% of the recommended daily intake of vitamin B6. In addition, vitamin B6 facilitates the absorption of magnesium and plays a role in cognitive and brain functions, acting on neurotransmitters.
Coconut provides a feeling of satiety and helps to calm hunger:
Coconut contains a high amount of dietary fiber, which makes it ideal not only to help prevent constipation, but also to satisfy appetite and calm hunger. A 100g serving of coconut meat provides 9g of dietary fiber, nearly 35% of the recommended daily intake of dietary fiber.
Coconut milk is ideal for lactose intolerant people:
Obtained by pressing grated walnuts, coconut milk is very energetic: 210 kcal/100 g (compared to 23 kcal for coconut water). But it is a good alternative to milk or cream in salty or sweet dishes if you are on a lactose-free diet.
Coconut facilitates digestion:
Coconut is rich in fatty acids that facilitate digestion. Coconut contains two particularly interesting nutrients: medium chain triglycerides and lauric acid. Usually, saturated fats are long chain and more difficult to digest and the body takes longer to break them down. However, the type of fat contained in coconut is mainly composed of medium chain triglycerides, which are easier to digest and less suitable for storage as fat.
It should also be noted that a 100g serving of coconut meat provides 354 calories, 33g fat, 15g carbohydrates and 3.3g protein.
Coconuts are found all year round, but especially from September to January. Shake it to make sure it still contains water (once all the water has been turned into flesh, it takes on a soap flavour and is no longer edible). It must be intact, while its three "eyes" should be free of mold. Despite these precautions, the flesh may be rancid, in which case all that remains is to discard it.
How to cook coconut?
To open a coconut and remove the flesh, pierce the eyes with a sharp instrument. Empty the liquid and set aside. Then place the nut in an oven set at 190°C (375°F) for 15 or 20 minutes, then hammer the shell all around its circumference until it splits. Cut it into pieces, remove the flesh with a knife and remove the brown skin with a vegetable peeler.
To prepare coconut milk: mix two cups of grated coconut meat (dried or fresh) and two cups of hot water (proportions may vary depending on the desired degree of dilution) in a bowl, let cool and pass the mixture through a cloth-lined sieve. Gather the four corners of the fabric to form a pocket and press to extract the liquid. To make it easier, you can also put the coconut and water in the blender before extracting the milk.
