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.
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
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
Cream the shortening and sugar together until light and fluffy.
Add the egg, then stir in the milk.
Sift the flour, salt, cinnamon and baking powder together into the sapal mixture. Mix well.
Drop by teaspoonful into a greased baking sheet.
Bake in a moderate oven 375°F until brown, about 15 minutes.
Yield is approx. 90 pieces P176.94/recipe or P1.95/pc
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