Koo-koo for Coconuts!

It's a drupe not a nut!

Varieties of the coconut

The fresh green coconut for water, and the brown ripe coconut for the meat. Green coconuts have a lot of cocnut water and soft pulp. The brown coconut has very little water but is rich in meat.

Characteristics of the good ol' coconut

It is a very hard, and durable fruit. It is commonly found in tropical climates. A coconuts husk can even be used to make ropes, belts, carpets, and hats. The coconut can also be used in arts and crafts.

Here are some great treats made with coconuts

coconuts contain coconut water which is extremely good for health. a lot of diabetics, and people with high cholestorol consume the coconut water to improve their health.

Rasberry coconut bars

1-2/3 cups graham cracker crumbs


  • 1/2 cup butter, melted



  • 2-2/3 cups flaked coconut

  • 1 can (14 ounces) sweetened condensed milk


  • 1 cup seedless raspberry preserves



  • 1/3 cup chopped walnuts, toasted


  • 1/2 cup semisweet chocolate chips



  • 1/4 cup white baking chips




    1. In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.


    2. Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.

    3. Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
    4. Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.Yield: 3 dozen.


    5. Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.

    6. Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
    7. Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set.Yield: 3 dozen.

    Baked coconut shrimp

    2 egg whites

  • 1 1/2 cupspanko bread crumbs or 1 1/2 cups breadcrumbs
  • 1/2 teaspooncumin
  • 3/4 cupflaked coconut
  • 1 garlic clove, minced
  • pepper
  • 24 largeshrimp, peeled, deveined, butterflied
  • Broiled Tilapia with Thai coconut curry sauce

    1 teaspoon dark sesame oil, divided

  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped green onion
  • 1 teaspooncurry powder
  • 2 teaspoonsred curry paste
  • 1/2 teaspoonground cumin
  • 4 teaspoonslow sodium soy sauce
  • 1 tablespoonbrown sugar
  • 1/2 teaspoonsalt, divided
  • 1 (14 ounce) can light coconut milk (I used regular)
  • 2 tablespoons chopped fresh cilantro
  • 4 (6 ounce) tilapia fillets
  • 3 cups hot cooked basmati rice
  • 1 lime (cut in 4 wedges)