Nuts About Coconuts

Having lived in the Midwest, Quebec and New England, with a stint in the California desert, coconuts were just not part of my reality. Even though palm trees were a part of my Californian desert scenery, none of them were coconut palms since the trees need high humidity and abundant rainfall to grow. They also need average temperatures above 75 degrees, so none of them found their way into the colder Northern forests of my life.

Until a few months ago, the only time I had a coconut was once a year when I’d see them at our grocers, and I’d think, “How exotic, let’s give it (another) try!” I’d take my hairy little brown nut home and sit on the floor with it pinned between my feet monkey-style while I pierced the eyes with a hammer and a 7-inch nail.

The nut would invariably slip and shift, making it a dangerous operation for my feet, but eventually I’d get the holes pierced. I excitedly anticipated what I thought was going to be a big glass of delicious, creamy coconut milk. What came out was usually a few tablespoons of cloudy liquid filled with the debris from the shell, my dirty nail and the hammering. As I tasted my exotic liquid and gamely removed bits of shell from my mouth, it never tasted as I imagined it should, and I decided that I must have got» ten a bad coconut.

"Well, enough of that. Let’s have some of this delicious coconut meat!” Since breaking the rock-hard shell required a serious hammer attack, there was no way my feet were going to be anywhere near this part of the operation. My first few attempts were on the grass. Have you ever tried to hammer open a mature coconut on the grass? It bounces right back up at you.

I got smarter and placed the coconut on a flat rock, but then, when I would hit it, be» cause of its roundness, it would go shooting out like a cannon ball in the other direction, and I’d have to go retrieve it. Finally, after a few well·placed smacks, my prize would open up to reveal its reward. Ahh, things always taste better when you have t0 work at it. Or maybe not in this case.

I would chip away at the solid white interior with a flat head screwdriver (another instrument of choice and cleanliness), and tried to savor the small pieces of hard, dry coconut meat, but that just didn’t do it for me. After an inch or two of dry, tasteless chewing, I’d put the jagged remains in the fridge, vowing to finish it later, but would conveniently forget about it until it had grown some mold and I could throw it away without regrets.

The next year, I’d repeat the same routine, with the same hope, followed by the same disappointment. Looking back, I am just grateful and amazed that I never received a nail or a screwdriver in my foot, hand or thigh!

But then, wow! I experienced the real thing at Hippocrates. Coconuts are abundant here, and every Wednesday, our dear Elicio treats us all to fresh young coconut water. What a treat!! He gathers dozens of young green coconuts and sets up court outside of the Wheatgrass Juice Bar, next to our thatched hut. You’d think we were at the Club Med Tiki Bar the way we all gather around for our young coconut elixir.

With a few expertly placed whacks of his machete, Elicio trims the smooth green coconuts, slices a small hole in the top and drops a straw into it. In about 5 seconds the coconut is opened and we are happily on our way, sipping our deliciously fresh, sweetly smooth coconut water. Yum! This is nothing like the feeble coconut liquid of my past!

I learned that coco» nut water is essentially the sap from the tree. It’s much like maple water; the clear, slightly sweet water that comes from the sugar maple tree. Just as maple water is not like maple syrup, which is boiled for many hours until be» coming the concentrated syrup, coconut water is not at all like coconut milk, which is also very cooked, concentrated and fattening!

The saturated fat content of the coconut oil is similar to butter or lard and raises cholesterol, so be careful with that. The white coconut milk we find in cans that is commonly used in cooking is also a fatty thing, and cooked and processed to boot, so go easy on the cooked coconut dishes! It will take a lot of your precious energy and enzymes to digest it all.

In comparison, the clear raw coconut water is fat free, helps lower cholesterol and can be beneficial in preventing the formation of atherosclerosis. It’s also great to keep the kidneys clear, and can help reduce kidney stones. A coconut a day keeps the urologist away!

Not only is the water from these immature coconuts clear and delicious, it gives a good 8»l2 ounces of outrageously refreshing nectar that is low in calories and contains vitamins, minerals, proteins and antioxidants.

This liquid of life’ as it is called by the natives, is full of electrolytes and potassium, so it’s much better for hydration that those neon-blue sports drinks that are on the market. And believe it or not dudes, after a hard, hot day of physical labor, a cold glass of coconut water really is more refreshing than a cold beer... honestly!

Its electrolyte profile is similar to human plasma, and since it is initially sterile and free from harmful microorganisms, it can be injected directly into the bloodstream to prevent dehydration. It was often used in place of blood transfusions in jungle wars when emergency medical supplies were difficult to come by. It really does earn its name as the tree of life!

The coconut meat at this early stage of growth is nothing like the dry interior I used to chip away at. Crack open a young green coconut and you’ll find a pure white, creamy, gelatain-like meat that can be scooped out with a spoon. It glides off the shell and slithers easily into your mouth for a soft, delicious bite of tropical heaven. This delightful food should be eaten in moderation of course, since it can affect your cholesterol level if you overdo it.

As for our material comforts, virtually every part of the coconut palm is used; coco» nut oil is a great moisturizer for the skin and hair (as well as leaving us smelling delicious); fiber from the husk is used for ropes, mats,   brushes and baskets, and the tree gives us roofing thatch and palm wood flooring.

From the nuts, we get food and drink (the coconut water and a small slice of the raw young meat make an awesome base for smoothies), and with the shells we can make soup bowls, mugs, bird» houses, musical instruments, and my favorite; bikini bras (ouch), to wear with our grass skirts.

So for all you fellow Northerners...don’t give up on coconuts until you’ve had a young green one. The difference is night and day! Try to find them in your area and give it a new try. Just avoid the white trimmed ones that are sometimes wrapped in plastic. They are usually treated with formaldehyde and other nasty chemical preservatives that you do not want anywhere near your heavenly body!

Linda Frees has been coming to Hippocrates as a guest for nearly 12 years, and now works here as a Program Consultant. You can contact her by email at [email protected] for more information about our Life Change Program.

Vol 28 Issue 3 Page 30