The only drink which seems to quench my thirst these extremely hot summer days is coconut water—naturally sweet and cool. Coconut water is a juice found in the interior or endosperm of a young coconut.
Its water is one of nature’s most refreshing drinks, consumed worldwide for its nutritious and health-benefiting properties. The juice is packed with simple sugar, electrolytes, and minerals to replenish hydration levels within the body. Normally, the young and slightly immature coconuts are harvested when they are about five-seven months of age for the drink. These days even some companies are packing coconut water in tetra pack for retail trade. However, I prefer to have it the natural way—straight out of coconut with a straw and then break open the young tender coconut in two halves to enjoy the fresh coconut cream.
Recent studies have shown coconut water has shown anti-ageing effects, it aides good digestion and metabolism. No wonder, someone told me that Cleopatra would mix coconut water in her bathing milk. Well! Sure enough she is said to be one of the most beautiful women in the world.
Coconut is considered auspicious also and used in many religious ceremonies.
Recently, while I was in China, in one of the bars in Shanghai, they served one of the most exotic coconut water-based drinks. It was called Coco-colada. I had heard of Pina Colada but never Coco-colada. On befriending the bartender, I got the recipe and here it is for you.
One tender coconut – water poured in the blender
Pineapple juice—1/3 cup
Fresh cream-1/3 cup
Mint leaves chopped-1 tsp
Chopped cubes of pineapple-1 tbsp
Chopped creamy inner flesh/cream of coconut-3 tbsp
Blend all the ingredients in a blender besides the chopped pineapple and coconut and mint leaves.
Once blended add the above three ingredients and serve chilled with a lot of ice cubes.
Alternatively you may pour it back in the coconut shell and sip with a straw.
1/2 cup chopped mangoes
1/4 cup tender coconut flesh
1 table spoon powdered sugar
1. Combine the mango and coconut flesh and liquidise in a blender to make a smooth purée.
2. Serve immediately
1 tender green coconut
2 tbsp coconut oil
1tsp mustard seed
2 medium onions chopped
2 chopped tomato
1/2 tsp turmeric powder
Salt as per taste
Tamarind paste-2 tbsp
3/4cup chopped coriander
1. Soak the cashewnuts in hot water for 5 minutes.
2. Cut the green coconut flesh into finger sized pieces.
3. Heat the oil in a wok, add mustard seed stir till they crackle and saute onions till they begin to go slightly brown.
4. Add the tomatoes, green chillies, turmeric and cook until tomatoes are soft.
5. Add the coconut, cashewnut, salt and sugar and tamarind paste saute for 2 minutes or till the gravy turns thick.
6. Serve hot garnished with coriander and basmati rice.