A wonderful delicacy that surpasses many others in its properties - coconut cubes. It is candied coconut meat, carefully selected and packaged in practical and secure zip-lock bags for ease of use of the product. The characteristic gentle taste cannot leave indifferent any person. Coconut cubes can be used both as an independent dessert and as an ingredient in other sweet delicacies. It will also be nice to have them with tea or coffee.

Beneficial features

Coconut is naturally incredibly rich in useful material, which allows him to perfectly perform not only a culinary function, but also, to a large extent, a therapeutic and prophylactic one. Coconut cubes, same as fresh product, wonderfully strengthens the immune system, improves eyesight, normalizes digestion and prevents cardiovascular diseases. Also, you can not ignore its antioxidant properties, anti-inflammatory and antimicrobial action.

Of course, you can buy ready-made freeze-dried coconut flakes. Or you can dry the flesh of a coconut and make your own flakes - without the use of chemicals and much cheaper.
We will talk about 3 simple and affordable ways to dehydrate coconut pulp at home - air, in the oven and in the microwave.

To dry coconut meat you will need: a spoon, a sharp knife, a food processor, a baking tray (tray) for baking, a microwave oven, jars with screw lids.

Air Drying Method of Coconut Pulp

1 Crack the nut with a hammer, drain off the liquid and carefully remove the coconut meat with a knife. If you prefer white flesh, separate it from the brown layer.

2 Place the prepared coconut pieces in a food processor. Grind until they turn into a homogeneous mass.

3 Spread the coconut mass in a thin layer on a baking sheet.

4 Place the baking sheet on the top shelf of a warm oven (not hot!) or drying cabinet and leave there for a day or two until the coconut mass is dry.

5 Divide dried cereal into airtight jars and store in a cool, dry, well ventilated place (shelf life up to one year).

Method for drying coconut meat in the oven

6 Preheat the oven, making it warm (no more than 120 C).

7 Prepare the coconut (see steps 1 to 3).

8 Turn off the oven and place the baking sheet with the coconut meat in it. Leave it in the oven: as it cools, the mass will dehydrate.

9 Let the coconut meat cool completely, then pack in airtight jars and store in a cool, dry, well-ventilated place.

Method for drying coconut meat in the microwave

10 Prepare the coconut (see steps 1 and 2).

11 Spread the prepared coconut meat on a tray in the microwave.

12 Turn on the "Defrost" setting. Place the tray in the microwave and keep it there for about 20 minutes.

13 Flip the pulp and repeat the process for 5 additional minutes until the chips are dry.

14 Let the coconut meat cool completely, then pack in airtight jars and store in a cool, dry, well-ventilated place.

Coconut, dried pulp, not sweetened rich in vitamins and minerals such as: vitamin B5 - 16%, vitamin B6 - 15%, potassium - 21.7%, magnesium - 22.5%, phosphorus - 25.8%, iron - 18.4%, manganese - 137.3%, copper - 79.6%, selenium - 33.6%, zinc - 16.8%

What is useful Coconut, dried pulp, not sweetened

• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining normal level homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, participates in the processes of carrying out nerve impulses, pressure regulation.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Research recent years the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia was revealed.

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The pulp of a coconut, called copra, is the kernel of the fruit. coconut tree, and essentially includes nutrients necessary for the formation and germination of a new plant. Coconut flesh in good condition has a white milky color and a pleasant coconut aroma. If copra has a heterogeneous color, dark spots, an unpleasant smell or soapy taste, then this indicates its depravity.

Copra is valued for the high content of coconut oil extracted from it. There is also a use for the cake remaining after the extraction of oil from the pulp. Copra became popular in northern Europe in the 1860s as a source of dietary fat due to the lack of milk fat. In the early 20th century, coconuts took over the US oil market. Currently, Europe imports about half a million tons of coconut pulp and coconut oil per year. The main suppliers are the Philippines, tangible volumes are also supplied from Papua New Guinea, Mozambique, and Malaysia.

Naturally growing palm trees are a significant source of coconut meat, however, the majority of copra is grown on commercial plantations. Coconuts are peeled manually or mechanically using a special cutter. The shell is cut and divided into two halves, and the pulp remains in the form of a solid ball. The extracted copra needs to be dried in an oven or in the sun for several months.

The traditional method of drying coconut flesh in the sun is still widely used today. It is longer, but allows you to get high-quality white copra. The accelerated process using dryers has become popular in particularly humid regions, mainly in the Philippines. The stove, in fact, is a fire pit covered with a net, on which the peeled coconut pulp is placed, covered with a semblance of a roof.

In more modern dryers, the pulp is placed in drying tubes that allow hot air to be blown onto the coconuts. The cultivation and production of copra is truly hard and poorly paid work, which the natives of tropical island and coastal states are forced to do in the absence of other sources of income.

Copra is half water, 30-40% oil, the rest fiber and solids. About 30 nuts will bring 4.5 kg of pulp. Fresh copra for food use is produced several times less than dried copra for use as a raw material for coconut oil. The dry residue after extracting the oil or coconut cake, which is coarse dietary fiber, is used to feed horses. The cake that remains after dry pressing is especially valued; it also contains about 10-12% of nutritious coconut oil.

Due to the high content of fats and carbohydrates, coconut pulp is high in calories. For 100 grams of fresh copra, there are 3.4 grams of protein, 33.5 grams of fat, 30 grams of carbohydrates, and the calorie content is about 380 kcal.

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