Coconut is a tropical fruit-bearing palm tree, known to be highly nutritious, rich in fiber, protein, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content.
The Product Development Department of Philippine Coconut Authority developed some coconut recipes literally recreating our favorite treats, turning them into delicious guilt-free health promoting foods. Coconut flour, a healthy alternative to refined flour, is an added ingredient in making delicious tasting cakes, muffins, cookies, pies, and other breads and baked goods. Coconut flour is high in fiber, low in carbohydrate, and completely gluten free, making it ideal for people who need to reduce their carbohydrate intake. Also, these coconut recipes help coconut lovers find new and creative ideas to use their favorite fruit, coconuts!
(w/ 25% coconut flour)
– 1 cup butter
– 1⁄4 cup coconut flour
– 2 cups sugar
– 1⁄2 tablespoon baking soda
– 6 pieces eggs
– 1⁄2 teaspoon salt
– 1 teaspoon vanilla
– 1 cup cocoa
– 3⁄4 cup all purpose flour
– 1 cup chopped nuts
1. Cream butter, then add sugar gradually.
2. Add eggs one at a time mixing well after each addition. Mix in vanilla.
3. In another bowl, mix together all purpose flour, coconut flour, baking soda, salt and cocoa.
4. Add flour mixture to the creamed butter and mix until well blended. Add 1/8 cup of chopped nuts.
5. Pour into greased pan. Smoothen surface with a rubber scraper and top with the remaining nuts.
6. Bake for 350oF for about 15 minutes.
Yield: 36 brownies
COCO PAN DE SAL
– 2700 grams Bread Flour
– 300 grams Coco Flour
– 1860 grams Water
– 300 grams Lard
– 45 grams Salt
– 600 grams Sugar
– 40 grams Yeast
Weight of dough 5810 grams
Weight of 1 pc of Coco Pan de Sal 20 grams
1. Mix all dry ingredients in a mechanical mixer.
2. Add water gradually.
3. Mix for 15 minutes in dough mixer.
4. Ferment dough for 20 minutes. To prevent moisture loss and to maintain ideal dough temperature cover with plastic or until the dough /baston does not spring back when pressed.
5. Baston and proof for another 15 minutes.
6. Proof for another 45 minutes before baking.
7. Bake in a pre heated oven (350oF) for 8 minutes.
Yield: 295 pieces
– 850 g Bread flour
– 150 g Coco flour
– 30g salt
– 3g Kansui
– 320g water
– 1 pc whole egg well-beaten
– few drops of yellow food color (optional)
Procedure: (product is ideal for lomi-like pancit preps)
1. Dilute kansui and salt separately with prepared water.
2. Mix very well the bread flour and cocoflour in a bowl.
3. Gradually add kansui solution in a stream-like manner.
4. Gradually add salt solution in a stream-like manner.
5. Add water according to desired consistency.
6. Knead on a floured clean and smooth surface until gluten is developed or until very elastic.
7. Divide dough in ten pieces and knead into thin flat sheets.
8. Using a pair of sharp scissors, cut into desired strips.
9. Dust with flour to prevent these from sticking together.
CHOCOLATE CHIP SAPAL COOKIES
– 2/3 cup sifted all purpose flour
– 1 teaspoon cinnamon
– 1/8 teaspoon nutmeg
– 1⁄2 teaspoon baking soda
– 1⁄2 cup margarine
– 1⁄2 cup granulated sugar
– 1⁄4 cup firmly packed brown sugar
– 1 piece egg
– 1 teaspoon vanilla
– 1 cup chocolate chips
– 1 cup toasted sapal
1. Sift together flour, cinnamon, nutmeg and baking soda. Set aside.
2. Cream shortening, sugar, egg and vanilla until smooth and well-blended. Blend in dry ingredients, stir in chocolate chips and sepal.
3. Drop by teaspoonful, 2 inches apart, into greased baking sheets.
4. Bake in preheated oven at 350oF for 10 to 15 minutes or until cookies are lightly browned.
Yield: 3 dozen cookies
– 1 can condensed milk
– 3 pcs eggs, well beaten
– 1⁄4 cup butter, melted
– 1⁄2 cup sugar
– 1⁄2 cup all purpose flour
– 2 cups desiccated coconut
– 1 tsp vanilla
– 2 tsp baking powder
– 100 pcs 1 oz. paper cups
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 350oC) for 15 to 20 minutes
Yield: 100 pcs
Cost: P0.75 to P1.00/piece
– 1 kilo coconut stripe (8-month old coconut)
– 1 cup sugar
– 1 tablespoon lemon juice
– Food coloring
– Pandan leaves
1. Mix coconut stripe and sugar.
2. Set aside for about one hour to allow sugar to melt.
3. Cook over low fire.
4. Stir constantly.
5. Add pandan leaves and lemon juice.
6. Add food coloring.
7. Remove from fire when the mixture is thick and almost dry.
8. Place in a platter to let it cool and avoid sticking.
9. Weigh, pack and seal.
Tips in cooking with Coconut Flour:
– For baking or cooking, you can substitute anywhere from 10 – 30% of regular flour for coconut flour to add extra fiber.
– Some recipes however, can be made with 100% coconut flour but since coconut flour has no gluten, it will just fall apart if you substitute it 100% for another flour. To avoid this, the secret is to add plenty of eggs to make up for it. On average, for every 1 cup of coconut flour, 4-5 eggs must be used.
Coconut flour makes a great alternative for other flours called for in any recipe and it’s a great way to add fiber and flavor to your diet.
Source: Product Development Department PCA, coconutresearchcenter.org
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