Daily Celestial Challenge: Saturday - Agriculture-The coconut, tropical and exotic fruit.

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Coconut is an exotic fruit that is easily produced in tropical climates. Its pulp has a delicious and refreshing taste that makes it palatable when eaten alone or as a companion to a wide variety of dishes.
This fruit also has great nutritional benefits, however it should be eaten in moderation, because a cup of pulp contains 383 calories and 23.8 grams of saturated fat. Most of the fats present are fatty acids from the middle chain and can be digested much faster, which prevents cholesterol from increasing.
According to the Philippine Journal of Cardiology "The Philippine Journal of Cardiology," coconut fat can help lower bad cholesterol levels and increase good cholesterol. However, it is recommended that people who have high cholesterol levels or suffer from cardiovascular problems consult their doctor.
The coconut is also rich in fiber (a cup contains 7.2 grams) that helps accelerate the digestive process. It also contains manganese, which helps to metabolize fats and proteins, in addition to strengthening the immune system.
This fruit contains other important minerals such as potassium and copper, essential for the correct balance of fluids within the cells, cardiac functioning and muscle development, as well as the production of red blood cells.

The coconut is a fruit that enriches our nutrition in nutrients, flavors, aromas and a large number of dishes from our cuisine.

The fiber of the same to be soluble, prevents or improves constipation, helps reduce blood cholesterol levels and good control of blood glucose (blood sugar levels) in the person with diabetes. Due to its high energy value, people who are overweight and because of its high potassium intake should moderate their consumption. Those who have kidney failure and need a controlled diet in this mineral are not advised. However, those who take diuretics and people with bulimia will benefit from its consumption, since in the coconut the mineral is abundant.

Coconut water is the liquid that is inside the pulp; the less mature the fruit, the more abundant it will be and also the richer in nutrients. It is considered a natural isotonic drink, being very appreciated in the tropical countries where it is taken extracting it directly from the fruit.
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Copra is the oil obtained from the fruit, dried and reduced to pieces. The copra fat contains 65% oil. Butter and coconut oil (hydrogenated and saturated fats) are obtained by saponification and hydrogenation.

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Coconut milk is a white and creamy liquid obtained from coconut. It has a fruity and almond aroma and still today counts among the staple foods of many inhabitants of the tropical islands. Coconut milk is not the liquid found inside the fruit, but it is made from the pulp of the coconut. This process is carried out without any chemical additive, only from the components of the same coconut. The obtaining of coconut milk can be done mechanically or manually. Only the white pulp of a mature coconut is needed. It is grated and, with the help of a press or a cotton cloth, is squeezed. After this, a viscous milk is obtained which is also called first milk. To dilute it, mix it with water. In this way the so-called second milk is obtained.

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With this delicious fruit we can prepare rich sweets and desserts.
Below I share some of the many recipes we can prepare.

Coconut kisses:
Ingredients:
1 dry coconut
Half brown sugar
2 eggs
3 tablespoons of flour
1 teaspoon baking powder
A liter of water

preparation:
To prepare the coconut kisses, first separate the whites from the yolks of the eggs and beat separately.

Prepare a thick syrup with the paper and a little water.

Add the grated coconut, the whites, the egg yolks, the flour, the baking powder and mix all the ingredients well.

With a spoon take portions and place them on a previously buttered plate and then take them to the oven at 250 ° F for about 25 minutes.

Rice with coconut:
Ingredients:
2 cups of rice
4 cups of water
8 cups of coconut milk
1 cinnamon stick
2 balls of whole Jamaica pepper (allspice)
4 cloves
1 can (14 ozs) of condensed milk
2 cups grated coconut (sweetened)
1/2 tablespoon of salt
Cinnamon powder to taste.

Preparation:
Place the rice in a colander and wash it with plenty of water.

Place the rice and water in a large pot with a thick bottom. Cook over high heat for about 8 minutes or until the rice is al dente.

Add coconut milk, cinnamon, Jamaican pepper and cloves. Mix well with the help of a wooden spoon. When it releases the first boil, reduce the heat to medium low and cook for 10 minutes.

Add the condensed milk and mix well until everything is well incorporated. Lower the heat to low and cook for 30 minutes. Stir constantly to prevent the rice from sticking. Add the grated coconut and salt and cook for 10 more minutes or until the rice has a creamy consistency and most of the liquid has evaporated. Remove from heat and let cool a little.

Place it in the source where you will serve it and sprinkle cinnamon powder on top to your liking. This delicious dessert can be eaten warm or cold.

"Sweets and desserts of Venezuelan coconut"

@Luisandra