Featured Products: Fun Ways to Use Coconut  

You would be surprised that the coconut tree is neither the national fruit (the honor goes to mango) nor the national tree (the sturdy Narra bagged that distinction) of the Philippines. After all, the coconut tree built the nation and brought an economic boom while international demand lasted at least.

We even have a song dedicated to the fruit, which for travelers now represent the idea of the best tropical vacations that certainly break the bank. When times were simpler, Filipinos depend on the coconut for many things, including housing and food. We call it the tree of life for a reason.

As the song goes:

“The coconut bark for the kitchen floor

If you save some of it, you can build the door

Now, the coconut trunk, do not throw this junk

If you save some of it, you’ll have the second floor…

The coconut wood is very good

It can stand 20 years if you pray it would”

TREE OF LIFE

The Coconut Song, written by Filipino composer Ryan Cayabyab, clearly started as a joke. It seems not many from the current generation of Filipinos know that it’s a local song or that it exists—until a video of Baylor University Men’s Choir in-flight performance went viral. As funny as it sounds, the song tells us how much the coconut tree is valued for its versatility and durability. Come on, where else you hear fruit so unique that it gets its own song (and internationally validated)?

Coconut remains to be one of the major export crops of the Philippines. About 3.6 million hectares of consolidated land area in 68 out of the total 81 provinces are covered with coconut plantation. The latest data from the Philippine Coconut Authority (PCA) reports that coconut production was recorded at 3.31 metric tons in 2019. This makes the Philippines the world’s second-largest coconut producer next to Indonesia.

The latest data from the PCA also reveals that there are currently 3.5 million coconut farmers; about 2.5 million of that number are directly or solely dependent on the coconut industry. Unfortunately, that means the livelihood of these coconut farmers is at the mercy of the ebb and flow of local and international demand for coconut products.

COCO COMEBACK

Despite tight competition against popular alternatives in the world market, the miracle tree produces a billion-dollar agricultural commodity sought worldwide for many applications. From the fruit alone, coconut needs little or no processing to extract the coconut juice and coconut oil for export to EU countries and the United States. The rich amount of soil minerals and water present in coconut plantations enhance the taste and quality of the Philippine coconut.

Coconut water, in particular, brought back the discussion of the actual health benefits that coconut products can get to the human body. The Philippines aims to benefit from the recent coconut water market boom in the US, which is projected to reach 8.3 billion USD by 2023, according to Statista. The appeal of coconut water is riding on the consumer trend that favors unadulterated and low-calorie organic drinks to replace sugary beverages like soda.

Coconut water is being marketed as the healthier sports drink alternative. Numerous studies and nutritionists confirm that coconut water delivers five times more potassium (11.2-ounce serving has 690 mg potassium) than Gatorade or Powerade (12-ounce serving has 140 mg only). Potassium is responsible for eliminating muscle cramps and enhances muscle recovery after strenuous physical activity. You won’t hate coconut water for trashing your effort in the gym as the 8.5-ounce serving, when unsweetened, has 40 calories only.

Meanwhile, coconut oil is making a comeback in the US market as a better-tasting periodic alternative to other cooking oils and butter. When consumed in moderation along with healthy eating habits, coconut oil can increase (HDL) good cholesterol and is less harmful than soybean oil and butter in terms of increasing LDL (bad) cholesterol. Several studies also suggest that coconut oil has a positive effect on weight loss and metabolism, even without intentionally reducing calories. Keep in mind, however, that most studies done on coconut oil were small, showed modest results, and need further scientific investigation.

Coconut oil has also become the latest beauty trend in the US. For skincare products, manufacturers use virgin coconut oil, which is produced by manual extraction from the fresh, white flesh of coconut without application of heat or chemical alteration of the oil. Recently, videos surfaced on Tiktok that recommend coconut oil as a more effective organic moisturizer for skin and hair without the risk of unknown and harmful chemicals that companies may be hiding from their customers.

Coconut oil contains medium-chain fatty acids that are notable for their antibacterial, antiviral, and anti-inflammatory effects that can reduce acne breakouts and provide a protective barrier to the skin. Indeed, many studies back this claim, but it should be noted that coconut oil reportedly works well for people who don’t have non-problematic skin but not for those who are experiencing severe dryness or oiliness.

Can’t get enough of these exciting discoveries? We give you a rundown of enjoyable ways you can benefit from coconut:

1. COCONUT JUICE/WATER

Coconut water is best served when chilled. It’s refreshing and tastes naturally sweet even without adding sugar. Try freezing Lipa Coconut Juice into ice cubes, then add them to a glass of lemonade drink to sweeten your dink.  You can also use coconut water when whipping up your morning smoothie to replace lost fluids during sleep.

Hate hangovers? Infuse your cocktail with Lucia Young Coconut Juice with Pulp to minimize dehydration and add zest. Trying to saute your veggies but concerned about the oil? Swap the canola oil or olive oil for coconut water and use it to slightly caramelize the dish and bring out umami flavor.

And for the rice-loving folks reading this blog: replace plain water with fresh coconut water when cooking rice and let us know what you think (you can thank us later).

2. COCONUT MILK

Do you know what makes curry luscious and fragrant? Coconut milk. Instead of using heavy cream, stick to the Asian tradition of using coconut milk to give your curry dish full-bodied and deep flavors. Don’t worry, coconut milk is actually a nutrient-dense source of fat that absorbs easily into your body to be converted to energy.

With that in mind, why not use Chaokoh Coconut Milk or Mae Ploy Coconut Milk, or Chef’s Choice Coconut Milk for your creamed corn recipe? Coconut milk generally has the same consistency as cow’s milk but adds creamy and nutty notes that go well with the buttery flavor of corn. In the Philippines, Mais Maja Blanca, a coconut pudding that is a sort of Filipino version of creamed corn, gets its shock-white color, gentle sweetness, and clean, earthy appeal from generous amounts of coconut milk.

3. NATA DE COCO

Filipinos love chewing on the translucent and gelatinous cubes in their popular chillers like the buko salad and halo-halo. It’s a jelly-like substance, almost similar to tapioca pearls, made with fermented coconut water, and tastes with the slightest hint of sweetness.

The delectable and chewy nata de coco are an unfamiliar and underrated ingredient on US shelves that you should try on any chilled dessert or beverage. Tropics nata de coco with pandan flavor makes for a wonderful addition to yogurt if you fancy the soft aroma and grassy, vanilla-like taste of Pandan leaves.

Add character and texture to the average fruit punch with several cubes of Buenas Nata de Coco as your sinkers. And speaking of sinkers, milk tea/ bubble tea with nata de coco sounds like a fun idea as the US braces for boba shortage soon due to the pandemic. But you’d probably need a bigger straw for that.

4. MACAPUNO (COCONUT SPORT)

Macapuno is hard to come by and the least known coconut product in the US. Actually, you may have heard it before: It’s in halo-halo! In the Philippines, macapuno is the holy grail of the coconut industry. It is the secret ingredient to the flaky and crusty buko pie (coconut pie)—the Filipino equivalent to Americans’ apple pie.

Macapuno comes from the soft endosperm of a coconut that did not fully develop an endosperm which becomes the usual white and firm flesh inside the coconut. Instead, the abnormal development of endosperm turns into an almost translucent, gelatinous coconut meat that fills the cavity of the coconut and is accompanied by little to no coconut water.

Top your weekend ice cream scoop with Kapuso Macapuno Strings to add a pleasantly sweet and nutty taste. You can also incorporate macapuno into your pastry and cake recipes that call for saccharine and succulent filling. 

5. BUKO ICE CREAM

Hear us out: traditional buko pie but make it chilled. Swap the ingredients for the filling with Magnolia’s Buko Pandan Ice Cream and dump it on top of your homemade pie crust. Pat the surface gently and leave the top open. To add chewy texture and thickness, lay macapuno strings to cover the pie evenly. Drizzle your tart with salted caramel sauce to enhance the mild sweetness of coconut. Yum!

Or how about, rather than mooching your spoon in front of the TV, make it ice cream bars? Count us in! Make a brownie batter, flatten it, freeze, halve crosswise, and put a thick layer of buko ice cream in between the gooey crusts. Put your knife skills into the test and carefully slice them into squares while trying not to make a mess. Wrap them in plastic (to avoid catching the odor of tilapia you’ve been hiding at the back of your freezer for days), freeze them again, and enjoy your darn good ice cream sandwich later.

6. GRATED/SHREDDED COCONUT MEAT

Now this one is the secret to an addicting Palitaw. Have no idea what palitaw is? Imagine Japanese mochi. Like these round buns, palitaw is a stretchy and sticky bun made from glutinous rice, but not as dense that could make it hard for children and the elderly to swallow safely. Some variants of mochi have sweet and savory fillings. On the other hand, palitaw gets its addicting chewy and juicy texture from the combination of glutinous rice and a generous coating of Lucia Shredded Young Coconut. Palitaw may appear either in a cute round shape or a thin disc shape. It’s the favorite Filipino merienda of all seasons–once you pop one into your mouth, you can’t stop. We dare you to try.