ORIGIN
The precise origins of coconuts remain a mystery, but they flourish in tropical regions around the world. The Discovered coconuts primarily hail from Côte d’Ivoire.
You might think that to savour the delights of a coconut, you need to go to the other side of the world. No way, Discovered brings the coconut right to your doorstep!
Contrary to popular belief, a coconut isn’t a nut but a stone fruit, a drupe, from the coconut palm. Encased in a brown, hairy shell, the mature coconut contains a treasure of white flesh and, while it does contain coconut water, it’s not as abundant as the young coconut.
The precise origins of coconuts remain a mystery, but they flourish in tropical regions around the world. The Discovered coconuts primarily hail from Côte d’Ivoire.
The firm, white flesh of the coconut offers a sweet, nutty, and mild flavour profile, making it a delightful addition to desserts.
Despite their rock-hard husks, coconuts can be opened with relative ease. Each coconut has three “eyes”. To access the coconut water, simply drill holes in two of these eyes. Once drained, you can crack open the coconut by gently tapping it with a hammer or even dropping it onto a hard surface!
The flesh is delicious to eat as is, but can also be grated or pressed into coconut milk. Coconut milk or shredded coconut is widely used in soups, sauces and stews. Grated coconut adds a delightful touch to fruit salads and desserts.
Whole coconuts are best kept at room temperature, while coconut pieces fare better in the fridge. By giving the coconut a shake, you can determine if it still contains coconut water. Over time, as the coconut ripens, the water will gradually diminish, resulting in drier flesh.
The liquid in the coconut is coconut water, not to be confused with coconut milk. Coconut milk is made by grinding and pressing the coconut flesh.
The coconut flesh is rich in fibre, which is good for your digestion, and is low in carbohydrates, making it a responsible dietary choice.
The precise origins of coconuts remain a mystery, but they flourish in tropical regions around the world. The Discovered coconuts primarily hail from Côte d’Ivoire.
The firm, white flesh of the coconut offers a sweet, nutty, and mild flavour profile, making it a delightful addition to desserts.
Despite their rock-hard husks, coconuts can be opened with relative ease. Each coconut has three “eyes”. To access the coconut water, simply drill holes in two of these eyes. Once drained, you can crack open the coconut by gently tapping it with a hammer or even dropping it onto a hard surface!
The flesh is delicious to eat as is, but can also be grated or pressed into coconut milk. Coconut milk or shredded coconut is widely used in soups, sauces and stews. Grated coconut adds a delightful touch to fruit salads and desserts.
Whole coconuts are best kept at room temperature, while coconut pieces fare better in the fridge. By giving the coconut a shake, you can determine if it still contains coconut water. Over time, as the coconut ripens, the water will gradually diminish, resulting in drier flesh.
The liquid in the coconut is coconut water, not to be confused with coconut milk. Coconut milk is made by grinding and pressing the coconut flesh.
The coconut flesh is rich in fibre, which is good for your digestion, and is low in carbohydrates, making it a responsible dietary choice.
| Energy (kcal) | 410 kcal |
| Energy (kJ) | 1719 kJ |
| Fat | 40 g |
| of which saturates | 31 g |
| Carbohydrates | 3 g |
| of which sugars | 1 g |
| Fibre | 31 g |
| Protein | 4 g |
| Sodium | 3 mg |
| Vitamin C | 40 mg |
