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The main properties of coconut

Coconut, despite its unique climate compatibility, is one of the most consumed fruits in the world. It produces fruit from the “coconut palm,” which grows to its fullest extent only in tropical and semi-tropical regions. The fruit is actually a drupe, while the edible part (the white part) is officially the seed.

It’s not only delicious, but it also boasts some nutritional power. The reference is to the presence of many and various trace elements. Coconut contains large concentrations of potassium, phosphorus, and calcium. As such, it is an incredibly powerful ally for bones, the circulatory system, and cognitive functioning (it lowers blood pressure, for example). It is also one of the fattiest fruits. Lipids make up one-third of its structure. It is no coincidence that it provides 364 kcal per 100 grams. It is one of the few fruits to also offer a certain amount of protein.

The different varieties of coconut

The fruit is generally uniform, and there aren’t many documented variants. Actually, the sole distinguishing trait is the fruit’s size, which is determined by the palm’s features. For this reason, there are both tall and dwarf coconuts.

Since they are not highly productive and are a little outside the networks of large-scale structured distribution, the former are somewhat uncommon in Europe. They have a slightly less sweet flavour, and the pulp is softer. “Tall” coconuts, on the other hand, are what we would define as “typical” stereotypes. They are large, with crunchy and medium-sweet pulp.

Its uses in the kitchen

Coconut is a very versatile fruit, so versatile that it is often used to prepare vegetable substitutes for products of animal origin. An example is coconut milk. It is also used to produce delicate flours (naturally gluten-free) as well as sweeteners; the reference is to the famous coconut sugar.

However, since the pulp is a natural element, it can be used as a major ingredient. Numerous desserts, frequently having a soft consistency—puddings, bavarois, mousses, etc.—are noteworthy in this sense. As in the case of the raffaello cake, coconut can also be used as a garnish in confectionary recipes. There are many cakes, however, that include a “final sprinkling” of coconut flakes. Rarely, except in decidedly daring recipes, is this fruit used for savoury preparations.

The most delicious recipes

As we have seen, coconut is a versatile fruit that can prove to be a real ally in pastry making. Here are some of the recipes that struck me the most. You can find them all on, so I advise you to find out more.

Cake with coconut puree. Given that it uses the cheesecake base as a guide, this cake is intriguing. It is made with crumbled digestive biscuits and melted butter. The covering is made with coconut puree, a product found in supermarkets and online.

Coconut and banana biscuits. They are delicious biscuits, sweeter and more delicate than usual. The dough is the result of the union between crushed banana pulp and coconut flour. The covering, on the other hand, is made with white chocolate.

Coconut and mango pudding. It is a revisitation of the classic Anglo-Saxon pudding, rethought in an exotic key. In addition to milk, it also contains tapioca, coconut, and mango pulps. However, the flavour is complex since some mint leaves added during the garnishing process temper the flavour.

Coconut Venus rice hearts.They are ideal for Valentine’s Day since they resemble rice timbales with a seductive form. Both the sugar and flour in this recipe are made from coconut.

Coconut squares. The coconut fruit is mostly used as a covering in this recipe. However, the doses are such that they affect not only the appearance but also the taste.

What is coconut good for?

As we have seen, the nutritional profile of this fruit is very interesting. Therefore, it is worth going into detail about the benefits it brings to the human body.

To begin with, coconut has immune-boosting properties. This is because there is an excess of vitamin C, which prevents you from missing citrus fruits. Vitamin C is very helpful to those with anaemia because it promotes the absorption of iron. Because coconut contains some elements, like zinc, that are rather uncommon in nature, it also has a positive effect on the immune system.

In addition, the presence of certain mineral salts like manganese and group B vitamins indicates that coconut aids in growth processes. Because coconut has a higher fibre content than other tropical or Mediterranean fruits, it also aids with digestion. A pound of pulp has up to seven grammes of fibre in it.

Finally, coconut is beneficial for the cardiovascular system; in fact, the water from their leaves includes compounds that lower cholesterol. As a result, it serves as a protective factor against sudden cardiac diseases like heart attacks and strokes.

Does coconut have any contraindications?

Coconut does not stand out for any particular contraindication; the only one that can be said to be relevant has to do with its caloric intake. It is among the most caloric fruits in nature (if not the most caloric overall), superior even to avocado.

Precisely for this reason, coconut could cause some problems for those who want to stay in shape or are following a weight-loss diet. It must be said, however, that the fats contained in the fruit are beneficial, especially for the cardiovascular system.

Another contraindication, common to all plant products high in fibre, is associated with overconsumption. The abundance of fibre, which is beneficial in the case of moderate consumption, can lead to intestinal disorders in particularly susceptible people. It can generate mild laxative effects or irritation in the intestine.

Is there any form of intolerance or allergy to coconut? Research reveals nothing about it, so its existence can be ruled out. Those with intolerances, such as lactose intolerance, might consider using coconut as a resource. Its milk can be used in place of cow’s milk for both baking and raw food preparation.