Coconuts are the fruit of the coconut palm, botanically known as cocos nucifera, with nucifera meaning “nut-bearing.” In Sanskrit, the coconut palm is known as kalpa vriksha, meaning “tree which gives all that is necessary for living,” since nearly all parts of the tree can be used in some manner or another. Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content.
The coconut itself has many food uses, including milk, meat, sugar and oil as well as functioning as its own dish and cup. The husk was also burned for fuel by natives, but today a seed fiber called coir is taken from the husk and used to make brushes, mats, fishnets, and rope. A very potent fermented toddy or drink is also made from the coconut palm’s sap.
Coconut milk (cream) is made by blending the water and the coconut meat together. Add more or less water until you get the desired consistency. Coconut yogurt is made by using yogurt starter cultures.
- Use the meat from young coconuts in your meal replacement shakes
- Use the water from young coconuts for your shakes OR as an electrolyte replacement beverage
- If you cannot find fresh coconuts, organic dried unsweetened coconut and/or boxed organic unsweetened coconut water are healthy substitutes.
Meet our Sanoviv nutritionists, who work with the Sanoviv kitchen to ensure tasty, healthy, gluten-, dairy-, and sugar-free tasty meals for our guests.
My favorite Sweet Coconut Recipe:
My Favorite Gluten Free Yeast Bread Recipe with Coconut Oil
Yeast White Bread
1 pkg yeast
2 T sugar
1 Cup warm water
Beat 3 room temperature egg whites until thick and foamy
(I do this whole process in the food processor – eggs first)
2 Cups Potato Starch
1 Cup Sourghum Blend
(Sourgum Blend: 1.5 Cups Sourghum flour
1.5 Cups Potato Starch
1 Cup Tapioca Flour
I mix up a triple batch of this and keep it in a separate plastic bag)
2 teaspoons Zanthan gum
1 teaspoon Guar gum (I can’t find this so I use a little extra Zanthan gum and it comes out fine)
1 teaspoon Salt
Add this to the yeast:
1/2 C Coconut Oil – room temperature
2 teaspoons cider vinegar
Add everything to the food processor and process (or beat if using a mixer for 1 minute) until smooth and thick
Spread in Prepared pan (spray with Pam) with wet fingers
Cover and let rise to the top of the pan
Bake in a 375 degree oven for 1 hour or until internal temp is 205 degrees.
It’s really important to let this rise. If you don’t the bread will be heavy and gross!