Coconut tree, which can grow up to nearly 100 ft tall, It thrives on sandy soil and in tropical climates. The coconut fruit is a fruit but rather considered a drupe, with the hard shell covered by fibrous outer layer. Examples of the drupes are olives,peaches,mangoes,almonds. Philippines, is near in Indonesia and India, That we have are the largest planters and producers of coconut in the world.The trunk of the coconut makes a hard and durable that is utilized as construction material for buildings, furnitures and house. The midribs and leafstalk are where the pulps and abaca are extracted, Eventually are used in the production of handicrafts and paper. The leaves with the stems, they also be manufactured to brooms,basket,mats and other home decorations. The root of the tree use as dye, mouthwash and alternative medicine for dysentery.
The soft meat is usually mixed in salads and beverages (e.g. Halo-halo,buko shake or Filipino dessert). The meat of old coconut fruit is where the coco flour and desiccated coconut is derived.
Coconut milk, is an important element of the curry food in the Philippines and other Asian countries. The dried meat has highly digestible fat content and processed into oil could be the healthiest option for cooking (like using a coocking oil, butter or margarine).
The virgin coconut oil is notable for its anti-fungal, anti-microbial and anti-viral properties.This can also be processed into coconut vinegar or wine.
The coconut contains coir and fibers that are very suitable as materials for industrial and cleaning purposes like doormats, brushes, ropes, fishing nets, air purifier, air conditioners, and many more.
The coconut shell is the activated carbon which is useful in the production of charcoal.
The Buko Pandan Salad (Young Coconut and Pandan Jelly) is composed of young coconut milk, nata de coco, agar-agar jelly, pandan essence, cream and milk. This is usually served in every Filipino occasions.
INGREDIENTS:
2 cups shredded buko (young coconut meat)
1 stick green dried agar-agar, flaked or 1 tbsp. green gelatin powder
1 cup nata de coco (coconut gel)
300 mL (10 oz.) condensed milk
250 mL (8.5 oz.) all-purpose cream
1 tsp. pandan extract
3 tbsps. muscovado or brown sugar
3 cups water
2 strands pandan leaves
PROCEDURE:
Put some water in a saucepan. Soak the flaked for 45 minutes.
Make a tie and knot in the middle of pandan leaves and add into the mixture. Set the heat to high and boil.
Add some sugar and stir. Lower the heat to simmer until the agar-agar and sugar are completely dissolved. Cook for 5 to 10 minutes while stirring.
Release the pandan leaves and transfer the liquid jelly in a flat molder. Allow to cool at room temperature and then refrigerate to set. Take out the hardened jelly from the molder and slice it into small cubes.
Get a large mixing bowl, combine the shredded coconut and nata de coco.
Pour in the condensed milk, all-purpose cream and pandan extract. Mix until blended.
add the sliced jelly. Stir to combine all the ingredients. Be careful not to break the jelly into pieces.
Place the buko pandan salad in the fridge to chill for 3 hours. Serve cold for meal dessert.
x-) thankyou <3
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