Coconut - Cheat Sheet

The coconut belongs to the palm family and is known as a pod (nut). They are classified as baby green, half-mature, or fully mature. The whole coconuts, including their outer fibers, are used to make ropes and fabric. The soft inner meat is edible and suitable for cooking. The abundant water found inside green coconuts serves as both a beverage and a cooking liquid. As the coconut matures, the meat is eaten or processed into various products, including coconut flour, sugar, milk, cream, and oil. 

Qualities and Energetics are; 

Energetics: Sweet, cooling, heavy, grounding, and a nutritive.

Doshic: Balances Pitta & Vata, but can increase Kapha.

Qualities: Vegan, alkaline, gluten-free, low-glycemic, moisturizing, and promotes metabolism.

Vitamins-Minerals: C, E, K, thiamin, niacin, folate, pantothenic acid, and choline.  Calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, and selenium.

Bio-Medicals: Anti-inflammatory, antioxidant, immunomodulator, antacid, antimicrobial, livotonic, cardiotonic, moisturizer, and diuretic. 

Below are the main products made from coconut:

Coconut Oil is available in unrefined and refined. The unrefined form is the most beneficial internally, while the refined oil, which has been heated to remove its aroma, is used for body therapies.

Coconut Water is found in its pure state, as well as shelf-stable packages (pasteurized).  Pure coconut water balances pH with its electrolytes, benefits circulation, and boosts metabolism.

Coconut Milk does not occur naturally. It is made by combining one part coconut with one part water and processing it into milk.

Coconut Cream is similar to coconut milk but is made by combining four parts coconut with one part water, possibly with thickeners added. However, be cautious of added sugars.

Coconut Butter is made by purring dried coconut meat and removing the water. It is a delicious and sweet addition to baking, smoothies, oatmeal, etc.

Coconut Flour is made from dried, ground coconut meat, a byproduct of coconut milk production, and serves as a gluten-free alternative for baking.

Coconut Sugar (Jaggery) is made by draining the sap, adding water to create a syrup, and then drying it until it crystallizes and breaks into chunks.