Coconut Powder Pouch

About our Coconut:

The coconut tree is a member of the palm tree family and the only living species of the genus Cocos. The term "coconut" can refer to the whole coconut palm, the seed, or the fruit. Coconuts are found in coastal tropical regions and have many uses, including providing food, fuel, cosmetics, and building materials. The inner flesh and coconut milk are commonly consumed in tropical diets. Coconuts are unique because their endosperm contains coconut water. They can also be processed for oil, plant milk, charcoal, and coir. Coconuts have cultural and religious significance in certain societies and were spread by seaborne migrations and European sailors.

Cocos nucifera, commonly known as the coconut palm, is a tall tree that can reach heights of up to 30 meters (100 feet), boasting pinnate leaves that span 4–6 meters (13–20 feet) in length, with pinnae measuring 60–90 centimeters (2–3 feet) long. Its old leaves detach cleanly, leaving behind a smooth trunk. In fertile soil, a single coconut palm can produce as many as 75 fruits per year, although yields typically range from fewer than 30 fruits. Under optimal care and growing conditions, coconut palms begin to bear fruit within six to ten years, with peak production achieved between 15 and 20 years.

The harvested coconut provides various valuable products. The edible kernels and the liquid inside green coconuts are consumed as food and drink. From the dried kernel, known as copra, coconut oil is extracted, a significant vegetable oil used widely.

LOW-SUGAR COCONUT RASPBERRY OATMEAL
Ingredients:

¼ cup steel-cut oats uncooked
2 tablespoons coconut powder and 2 ounces water
½ cup frozen raspberries
1 tablespoon unsweetened coconut flakes
1 teaspoon chia seeds

Directions:

1) In a small pot, whisk together oats, coconut powder, water, raspberries, and salt over medium heat.
2) Simmer 10 to 20 minutes, stirring occasionally to prevent burning, until oats are creamy and tender. If the oats are getting too dry, add ¼ cup water to the pot.
3) Pour oatmeal into a bowl and top with coconut flakes and chia.

ICE CREAM STICK
Ingredients:

4 ounces water & 3 tablespoon coconut powder
½ cup of sugar
½ teaspoon coconut extract
⅔ cup flaked sweetened coconut

Directions:

In a 2-quart saucepan, mix coconut powder and water, half-and-half, and sugar. Heat over medium heat for 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.

Pour the coconut mixture evenly into molds or cups. Cover with foil; place in freezer for about 25 minutes or until partially frozen. Insert a craft stick through foil into each pop. Freeze for 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

Coconut Balls.
Ingredients:

2 cups desiccated coconut powder
1 cup condensed milk
1/2 teaspoon cardamom powder Ghee or butter for greasing hands
1/4 cup chopped nuts (cashews, almonds, pistachios) (optional)

 Directions:

1) In a non-stick pan, combine desiccated coconut powder and 
condensed milk.
2) Cook the mixture over low heat, stirring continuously, until it 
thickens and starts leaving the sides of the pan.
3) Add cardamom powder and chopped nuts (if using). Mix well.
4) Remove the mixture from heat and let it cool slightly.
5) Grease your hands with ghee or butter and shape the mixture into 
small round balls (laddoos). 6) Roll the laddoos in extra coconut 
powder for garnish (optional).
7) Repeat the process with the remaining mixture.
8) Allow the coconut laddoos to cool completely before serving or storing in an airtight container.