EntrePinoys Atbp.

In 1999, the Philippines ranked 3rd in world production next to Indonesia and India, and accounts to 23% of the total world produce. Coconut is grown as a major crop in many provinces, a total land area of more than 3 Million hectares is devoted to coconut production.

Product Types and Uses

Coconut oil, desiccated coconut, fresh coconut and copra are the primary products of coconut, while by-products include copra meal, activated carbon, coconut shell charcoal, coconut coir and coir dust. Coconut end products include detergents soaps, shampoo, cosmetics, margarine, cooking oil, confectionery, vinegar and nata de coco.

Here’s some foods made from coconuts:

COCONUT CANDY

Ingredients:

• 1 cup grated coconut
• ½ cup whole milk
• 1 cup sugar
• 1 cup molasses

Utensils:

• stainless steel knife
• mechanical slicer
• saucepan
• stainless steel spoon
• stove
• pans
• stainless steel basin

Packaging Material: Cellophane and PE bags (0.003 in. thickness)

Procedure:

1. Moisten coconut with part of the milk.
2. Put the rest of the milk and molasses in a pan and allow the mixture to boil.
3. When nearly done, add sugar.
4. Cook until a little of the mixture hardens when dropped into cold water.
5. Pour into butter-greased pans. Allow to cool slightly.
6. Cut into small pieces and wrap in cellophane individually.

COCONUT CHIPS

Ingredients: coconuts and refined sugar

Utensils:

• sharp knife
• mechanical slicer
• carajay/sauce pan
• stainless steel spoon

Packaging Material: Paper/Polyethylene or Paper/Foil/Polyethylene bags

Procedure:

1. Pierce eyes of the coconut and allow water to drain.
2. Preheat oven at 177oC (350°F) and put dewatered coconut until it cracks.
3. Remove the coconut meat from the shell and parings.
4. Slice the coconut meat with a peeler.
5. Mix thoroughly 2 parts slices with 1 part sugar.
6. Stand for 30 minutes and drain.
7. Dry in drier at 70oC (158°F) for 2 hours.
8. Toast in oven till golden brown.

COCONUT MACAROONS

Ingredients:

• 3 eggs
• ¾ cup condensed milk
• 1 tsp vanilla
• 4 cups desiccated coconut
• 2/3 cup sugar
• 1 tbsp butter or margarine

Utensils:

• mixing bowl
• eggbeater
• wooden ladle
• measuring cups and spoons
• oven

Packaging Material: Paper cups and styrofor with plastic cover

Procedure:

1. Beat eggs till light and fluffy.
2. Add butter or margarine and sugar, then beat thoroughly.
3. Add vanilla, condensed milk and desiccated coconut.
4. Grease paper cups and fill with the mixture.
5. Bake in a moderate oven 177°C (350°F) for 15 minutes or until slightly brown.

COCONUT HONEY

Ingredients:

• coconut skim milk
• glucose
• sugar
• stabilizer (sodium alginate)

Utensils:

• expeller or press
• centrifuge (separator)
• blender or colloid mill
• stainless steel cooking vessel
• refractometer
• can sealer

Packaging Material: 2T cans or sterilized glass jars with new PVC caps

Procedure:

1. Extract coconut milk as described under coconut syrup (steps 1-4).
2. Store milk preferably in the cold to allow separation of cream from the water portion (skim milk). Collect the skim milk. (Separation may also be accomplished with the use of a centrifuge.)
3. To one (1) part of the skim milk, add ½ part sugar and ½ part corn syrup.
4. Blend with sodium alginate (stabilizer) in a concentration of 0.5% of the mixture.
5. Heat the mixture over steam for 15 minutes, pass thru a colloid mill and cook with constant stirring on a steam jacketed kettle to a temperature of 104°C (220°F). At this temperature, total soluble solids reading is about 76-77%.
6. Pour hot product into sterilized container and seal completely. Cool and label.

MASAPAN DE COCO

Ingredients:

• 1 cup grated coconut
• 1 tbsp flour
• ½ cup evaporated milk
• 2 egg yolks
• 1 tsp vanilla
• ¼ cup crushed pineapple
• 6 tbsp chopped toasted peanuts

Packaging Material: ¾ cup sugar paper boxes

Utensils:

• measuring cups and spoons
• wooden ladle
• saucepan
• stove
• oven

Procedure:

1. Mix the coconut, sugar, pineapple and cook until almost done.
2. Add milk. Cook over low heat with constant stirring.
3. Add the slightly beaten egg yolks.
4. Continue stirring until thick enough to mold.
5. Pour into paper boxes for molding.
6. When boxes are filled, brush top with beaten eggs and bake until golden brown on top.
7. Serve hot or cold.

COCONUT SYRUP

Ingredients:

• grated coconut
• refined sugar
• di-sodium phosphate

Utensils:

• expeller or press
• stainless steel cooking vessel
• stainless steel spoon or ladle
• refractometer
• blender or colloid mill
• can sealer

Packaging Material: 2T cans or sterilized glass jars with new PVC caps

Procedure:

1. Mix grated coconut with water in the proportion of 1 part grated coconut to ½ part water.
2. Extract milk using an expeller or press.
3. Mix ’sapal’ with water (1 part ’sapal’: ½ part water).
4. Collect coconut milk extracts.
5. Heat milk at 80-90°C (176-194°F) for 15 minutes and blend in a blender or colloid mill to break coagulated proteins.
6. Add di-sodium phosphate in a concentration of 0.25% by volume of the milk.
7. Add sugar at a ratio of 1 part milk to 1 part sugar.
8. Mix well and cook to a total soluble solids content of 70% (use a refractometer to determine end point). Pour hot in clean containers.
9. Seal completely.
10. Cool and label.

COCONUT WHEY SYRUP

Ingredients:

• coco whey
• refined sugar
• hydrochloric acid

Utensils:

• expeller or press
• centrifuge (separator)
• pH meter
• stainless steel cooking vessel
• stainless steel spoon
• refractometer
• double boiler
• stove

Packaging Material: Sterilized glass jars with new PVC caps

Procedure:

A. Preparation of Whey

1. Prepare coconut skim milk as described in Coconut Honey (steps 1 & 2).
2. Adjust pH of skim milk to 4 with either 6N HCl or 25% citric acid solution. Separate the coagulated proteins by centrifugation or by filtration.
3. Collect the coconut whey.

B. Cooking

1. Dissolve sugar in the whey (1 part sugar: 1 part whey).
2. Cook in a double boiler or steam jacketed kettle until the total soluble solids content reaches 75%.
3. Pour hot in sterilized containers and seal completely.
4. Cool and label.

source: da.gov.ph, mis.dost.gov.ph, photos from pbase.com, masak-masak.blogspot.com, parrotisland.mainsecureserver.com, foodzine.diskobox.net, cleanplateclubnyc.com

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