EntrePinoys Atbp.

Coconut residue, locally known as “sapal ng niyog” is the solid material obtained after extracting coconut milk from the fresh grated coconut or comminuted meat. It is a by-product of the coconut milk, nata de coco, virgin coconut oil and coconut jam production. It is usually disposed as waste or utilized as animal feeds. Coconut residue represents approximately 25-40 % of the weight of freshly grated coconut meat on a wet basis.

Health Benefits

• Helps prevent constipation
• Acts as a laxative
• Helps in the proper control and management of Diabetes mellitus and obesity
• Decreases risk for chronic diseases such as cancer and cardiovascular disease

1. Coconut Residue Cookies

Ingredients:

• 1 cup Toasted coconut residue
• 1 1/2  cup Flour,  sifted
• 1 cup Sugar
• 1/2 cup Evaporated milk
• 1/2 cup Shortening
• 1 pc Egg, well beaten
• 1/2 tsp Salt
• 1 tsp Cinnamon powder
• 2 1/2 tsp Baking powder

Procedure:

1. Cream the shortening and sugar together until light and fluffy.
2. Add the egg, then stir in the milk.
3. Add sapal.
4. Sift the flour, salt, cinnamon and baking powder together into the sapal mixture.  Mix well.
5. Drop by teaspoonful into a greased baking sheet.
6. Bake in a moderate oven 375°F until brown, about 15 minutes.

Yield is approx. 90 pieces P176.94/recipe or  P1.95/pc

1. Coconut Residue Macaroons

Macaroons are little coconut cup cakes ideal for snacks, dessert, with tea. The main ingredient is dried shredded coconut, either full-fat or low-fat desiccated coconut. To minimize wastage, PDD introduced a new recipe using coconut residue from wet process which is toasted in low fire or dried. The resulting product contains a high percentage of dietary fiber and potassium.

Ingredients:

• 2 cup Dried coconut residue
• 2 pcs Eggs, well-beaten
• 1/2 cup All-purpose flour
• 1/2 cup  Sugar
• 1 can Condensed milk
• 1/4 cup  Butter/margarine, melted
• 2 tsp  Baking powder
• 1 tsp Vanilla

Procedure:

1. Mix together all ingredients until well blended.
2. Pour mixture into paper bake cups. Fill up only to 1/2  full of the paper cup to avoid overflow during baking.
3. Place on baking sheet and bake in pre-heated oven (350°C) for 15 to 20 minutes.

Yield is  approx. 25 pieces for 2 oz cup, 50 pcs for 1 oz. cup.  P403.22/recipe or P4.03/1 oz. piece

For more information, contact:

Product Development Dept., RDE-PCA
4/F PCA Bldg., Elliptical Road, Diliman, Quezon City
Tel. No.: (02) 928-4501 loc 505

source: www.pca.da.gov.ph, photo from jeenaskitchen.blogspot.com

Related posts:

1. How to Make Cassava and Coconut Cookies
2. Coconut Burger Production (Home Business)
3. Masapan de Coco, Coconut Macaroons Recipe
4. How to Make Uraro Cookies and Panderos