Coconut Food Products (Processing)

Coconut macaroons, a type of popular meringue-...
Coconut macaroons, a type of popular meringue-like cookie which has an egg white base and prominently features dried (and often sweetened) coconut meat shavings. (Photo credit: Wikipedia)

This is a compilation of methods to process coconut food products. So, this is a very long post about coconuts. Procedures include, among others, the methods:
  • How to Make Coconut Macaroons, 
  • How to Make Masapan de Coco, 
  • How to Make Coco Brittle, 
  • How to Make Coco Candy, 
  • How to Make Bukayo, 
  • How to Make Coconut Syrup, 
  • How to Make Coconut Honey, 
  • How to Make Coconut Whey Syrup,
  • How to Make Coco Jam, 
  • How to Make Condensed Coconut Milk, 
  • How to Make Coconut Chips, 
  • How to Make Nata de Coco, 
  • How to Make Buko Leather, 
  • How to Make Coconut Kropeck, 
  • How to Make Coco Burger, 
  • How to Make Coconut Taho, and 
  • How to Make Coco Vinegar.

HOW TO MAKE COCONUT MACAROONS

RAW MATERIALS and UTENSILS
  • 3 eggs 
  • ¾ cup condensed milk 
  • 1 tsp vanilla 
  • 4 cup desiccated coconut* 
  • 2/3 cup sugar 
  • 1 tbsp butter or margarine
  • measuring cups and spoons
  • oven
  • mixing bowl
  • egg beater
  • wooden ladle

PACKAGING MATERIAL
  • paper cups
  • styrofor with plastic cover

PROCEDURE:
  • Beat eggs till light and fluffy. Add butter or margarine and sugar, then beat thoroughly. 
  • Add vanilla, condensed milk and desiccated coconut. 
  • Grease paper cups and fill with the mixture. 
  • Bake in a moderate oven 177°C (350°F) for 15 minutes or until slightly brown.

* Maybe prepared using oven-dried sapal.

HOW TO MAKE MASAPAN DE COCO

RAW MATERIALS and UTENSILS
  • 1 cup grated coconut 
  • 1 tbsp flour 
  • ½ cup evaporated milk 
  • 2 egg yolks 
  • ¼ cup crushed pineapple
  • 6 tbsp chopped toasted peanuts
  • 1 tsp vanilla 
  • ¾ cup sugar 
  • oven
  • measuring cups and spoons
  • wooden ladle
  • carajay/saucepan
  • stove
 PACKAGING MATERIAL
  • paper boxes
PROCEDURE:

1. Put and mix the coconut, sugar, peanuts, pineapple in a carajay or frying pan with constant stirring until almost dry.
2. Add milk. Cook over low heat with constant stirring.
3. Add the slightly beaten egg yolks and vanilla.
4. Continue stirring until thick enough to mold.
5. Pour into paper boxes for molding.
6. When boxes are filled, brush top with beaten eggs and bake until golden brown on top.
7. Serve hot or cold. 

HOW TO MAKE COCO BRITTLE

RAW MATERIALS and UTENSILS
  • 2 cups toasted grated coconut 
  • ½ tsp salt
  • 1 cup sugar 
  • saucepan
  • wooden spoon
  • oven
  • measuring cups and spoons
  • kneading board
  • wide mouth jars 
  • rolling pin
 PACKAGING MATERIAL 

  • PP/PE bags

PROCEDURE:
1. Caramelize sugar and salt in a saucepan. Stir once in a while to prevent burning.
2. When melted and syrup-like, add toasted coconut and mix well until mixture does not stick to the sides of the pan.
3. Pour on well-greased board and roll with a well-greased rolling pin until very thin.
4. Cut to desired pieces and store in clean wide-mouth jars.

HOW TO MAKE COCONUT CANDY

RAW MATERIALS and UTENSILS
  • 1 cup grated coconut 
  • ½ cup whole milk 
  • 1 cup sugar 
  • 1 cup molasses
  • stainless steel spoon
  • stove   
  • sharp knife
  • mechanical grater
  • carajay/saucepan
  • pans
  • cellophane 
  • stainless steel basin

PACKAGING MATERIAL
  • PE bags (0.003-in thickness)

PROCEDURE:
1. Pour and mix milk, molasses and sugar in a carajay and allow to boil.
2. Add grated coconut and cook over low heat with constant stirring.
3. Cook until a little of the mixture hardens when dropped into cold water.
4. Pour into butter-greased pans taking care to spread evenly to obtain uniform thickness. Allow to cool slightly.
5. Cut into small pieces or according to desired sizes and wrap in cellophane individually.

HOW TO MAKE BUKAYO

RAW MATERIALS and UTENSILS

  • 1 kg grated coconut 
  • 1 kg pulot-ipot (molasses) 
  • 0.5 kg corn syrup 
  • wooden spoon or ladle
  • cheesecloth 
  • wooden mold
  • kitchen scale
  • carajay
  • stainless steel knife
  • cellophane 
  • thermometer
PACKAGING MATERIAL
  • PE bags (0.003-in thickness) or tin containers

PROCEDURE:
1. Dissolve corn syrup in a small amount of water in a carajay over low flame.
2. Add pulot-ipot previously strained thru cheesecloth to remove impurities and other extraneous materials.
3. Add potassium metabisulfite previously dissolved in a small amount of water.
4. Boil mixture to 115°C (239°F) with occasional stirring.
5. Add grated coconut and cook to desired end point; i.e., when the mixture no longer sticks to the sides of the carajay when scooped out.
6. Spread on a wooden mold.
7. Cool and cut into desired pieces.
8. Wrap individually in cellophane and place in polyethylene bags.
9. Store in tin containers.

HOW TO MAKE COCONUT SYRUP

RAW MATERIALS and UTENSILS
  • grated coconut 
  • refined sugar 
  • di-sodium phosphate, food grade 
  • wooden spoon or ladle
  • laboratory thermometer
  • blender
  • saucepan
  • refractometer
  PACKAGING MATERIAL
  • 2T cans or sterilized glass jars with new PVC caps

PROCEDURE:
1. Mix grated coconut with water in the proportion of 1 part grated coconut to ½ part water, by volume.
2. Extract milk by hand or by using an expeller or press.
3. Mix 'sapal' with water (1 part 'sapal': ½ part water).
4. Collect coconut milk extracts. Repeat 2 to 3 times.
5. Heat milk at 80° to 90°C (176° - 194°F) for 15 minutes and blend in a blender or colloid mill to break coagulated proteins.
6. Add di-sodium phosphate in a concentration of 0.25% by volume of the milk.
7. Add sugar at a ratio of 1 part milk to 1 part sugar.
8. Mix well and cook to a total soluble solids content of 70% (use a refractometer to determine end point). Pour hot in clean containers.
9. Seal completely.
10. Cool and label.

HOW TO MAKE COCONUT HONEY

RAW MATERIALS and UTENSILS
  • coconut skim milk 
  • glucose 
  • sugar 
  • wooden spoon or ladle
  • stabilizer (sodium alginate) 
  • laboratory thermometer
  • refractometer
  • blender
  • saucepan
  PACKAGING MATERIAL
  • 2T cans or sterilized glass jars with new PVC caps

PROCEDURE:
1. Extract coconut milk as described under coconut syrup (steps 1-4).
2. Store milk preferably in the refrigerator to allow separation of cream from the water portion (skim milk). Collect the skim milk. (Separation may also be accomplished with the use of a centrifuge.)
3. To one part of the skim milk, add ½ part sugar and ½ part corn syrup.
4. Blend with sodium alginate (stabilizer) in a concentration of 0.25% of the mixture.
5. Heat the mixture in a double boiler 15 minutes, remove from fire and blend until smooth. At this temperature, total soluble solids reading is about 76-77%.
6. Cook in double boiler with constant stirring to a temperature of 220°F.
7. Pour hot product into sterilized container and seal completely. Cool at room temperature and label.

HOW TO MAKE COCONUT WHEY SYRUP (Simulated Karo Syrup)

RAW MATERIALS and UTENSILS
  • coco whey 
  • refined sugar 
  • citric acid
  • wooden spoon or ladle
  • laboratory thermometer 
  • blender
  • refractometer
  • saucepan
  PACKAGING MATERIAL
  • sterilized glass jars with new PVC caps

PROCEDURE:
A. Preparation of Whey
1. Prepare coconut skim milk as described in Coconut Honey (steps 1 & 2).
2. Add little by little 25% citric acid solution until proteins coagulate and mixture becomes clear.
3. Decant the coconut whey into a collecting container. Scoop out the coagulated proteins and collect.

B. Cooking
1. Dissolve sugar in the whey (1 part sugar: 4 parts whey).
2. Cook in a double boiler or steam jacketed kettle until the total soluble solids content reaches 75%.
3. Pour hot in sterilized containers and seal completely.
4. Cool and label.

HOW TO MAKE COCO JAM (Low-Fat)

RAW MATERIALS and UTENSILS
  • 20 kg coconut skim milk 
  • citric acid (.025% by wt. of
  • formulation)
  • 3¾ kg brown sugar 
  • 1¼ kg glucose 
  • wooden spoon or ladle
  • saucepan
  • laboratory thermometer
  • refractometer
  • blender

PACKAGING MATERIAL
  • sterilized glass jars with new PVC caps

PROCEDURE:
1. Prepare the skim milk as described in Coco Honey (steps 1 & 2).
2. Add the sugar and stir well.
3. Pour in the glucose.
4. Mix well and boil mixture for 20 minutes.
5. Blend or pass the mixture through a colloid mill or homogenizer until smooth.
6. Strain thru cheesecloth or a nylon mesh.
7. Boil again and cook with constant stirring until thick.
8. When almost done, add the citric acid previously dissolved in a small amount of skim milk.
9. Continue boiling to an end point of 75 to 76% total soluble solids content as measured by a refractometer. An alternative method is the cold water test in which a drop of the mixture forms a soft ball in cold water.
10. Pour hot mixture in sterilized container. Cool, seal and label.

HOW TO MAKE SWEETENED CONDENSED COCO MILK

RAW MATERIALS and UTENSILS
  • coco skim milk 
  • coco cream (gata) 
  • agar-agar
  • refined sugar 
  • wooden spatula
  • stove
  • measuring cups and spoons
  • double boiler

PACKAGING MATERIAL
  • sterilized glass jars with new caps

PROCEDURE:
  1. Dissolve sugar and agar-agar (optional) in the skim milk. Add 1 tablespoon coco cream to every cup of coco skim milk. 
  2. Cook in a double boiler with stirring at medium heat until thick. Small amount of agar-agar may be added to give body to the product.
  3. Pour hot in sterilized glass jars, allow to cool and seal completely.

HOW TO MAKE COCONUT CHIPS

RAW MATERIALS and UTENSILS
  • coconuts 
  • refined sugar 
  • mechanical slicer
  • carajay/saucepan
  • stainless steel spoon
  • sharp knife
PACKAGING MATERIAL
  • paper/polyethylene or paper/foil/polyethylene bags

PROCEDURE:
1. Pierce eyes of the coconut and allow water to drain.
2. Preheat oven at 177°C (350°F) and put dewatered coconut until it cracks.
3. Remove the coconut meat from the shell and parings.
4. Slice the coconut meat with a peeler.
5. Mix thoroughly 2 parts slices with 1 part sugar.
6. Soak for 30 minutes and drain.
7. Dry in an oven drier at 70°C (158°F) for 2 hours or use solar dryer until surface is dry.
8. Toast in an oven till golden brown.
9. Cool and pack.

HOW TO MAKE NATA DE COCO

RAW MATERIALS QUANTITY
  • fresh coconut, grated 1 kg
  • glacial acetic acid 325 mL or 1¼ cups
  • refined sugar 600 g or 3 cups
  • coconut water 500 ml or 2 cups
  • tap water 12 L
  • nata starter* 2 L

PROCEDURE:
1. Mix grated coconut with water. Strain thru cheesecloth. Collect coconut milk.
2. Add the rest of the ingredients and mix.
3. Pour the mixture into clean sterile fermenting basins or jars (2 inches deep). Set aside 1 liter of mixture to be used as starter after 3-5 days.
4. Ferment for 12-14 days.
5. Harvest. Wash.
6. To cook it into a dessert:
  • Cut nata into cubes or desired size.
  • Boil in several changes of water until acidic taste or smell is completely removed.
  • Cook in sugar at 1:1 ratio. If desired, add pineapple tidbits or nangka as flavorant.

* Pure culture of nata de coco available at the Microbiology & Genetics Division, ITDI


HOW TO MAKE BUKO LEATHER

RAW MATERIALS and UTENSILS
  • 3 cup buko meat 
  • 3 tbsp sugar 
  • 1 tsp glucose
  • ¼ cup water
  • 3 tsp unflavored gelatin 
  • blender
  • mechanical drier
  • scraper
  • stainless steel knife
  •  measuring cups and spoons
PACKAGING MATERIAL
  • PP/PE plastic bags
PROCEDURE:
1. Scrape off the coconut meat and remove the parings.
2. Cut into small pieces. Set aside.
3. Dissolve the unflavored gelatin in boiling water. Remove from fire.
4. Blend the meat together with gelatin, sugar and glucose using a blender.
5. Pour in previously greased pan or trays.
6. Dry in forced draft dryer at 60°-65°C (140°-149°F) for 5 hours.
7. Cool and remove from pans.
8. Pack in plastic bags and store in refrigerator.

HOW TO MAKE COCONUT KROEPECK

RAW MATERIALS and UTENSILS
  • 2 cups rice flour 
  • 1/8 tsp vetsin (optional)
  • ½ cup coco 'sapal'"
  • ½ tbsp salt 
  • 3 cups water 
  • cooking oil
  • aluminum trays
  • drier
  •  measuring cups and spoons
  • frying pan
  • strainer
  • steamer
PACKAGING MATERIAL
  • PP/PE plastic bags
PROCEDURE
1. Steam the coconut sapal for 10-15 minutes. Remove from fire.
2. Add and mix rest of the ingredients.
3. Pour thinly in greased aluminum trays.
4. Dry in dryer at 60°-65°C (140°-149°F) or under the sun.
5. Remove from trays.
6. Pack in plastic bags.
7. Deep fry in cooking oil, cool and serve.

HOW TO MAKE COCO BURGER

RAW MATERIALS and  UTENSILS
  • 2 cups coconut 'sapal' 
  • ¼ cup flour 
  • 1 tsp salt 
  • 5 tsp toyo 
  • 1 pc egg
  • 2 tsp cornstarch
  • ¼ tsp vetsin (optional) 
  • ¼ tsp black pepper
  • ¼ cup chopped onions
  • measuring cups and spoons
  • frying pan 
  • strainer
  • steamer
  PACKAGING MATERIAL
  •  PP/PE plastic bags
PROCEDURE
1. Steam coconut sapal for 10-15 minutes. Remove from fire.
2. Add and mix the rest of the ingredients and form into patties.
3. Fry in hot oil.
 
HOW TO MAKE COCONUT TAHO

RAW MATERIALS and UTENSILS
  • 2 cups coconut milk (gata) 
  • 2 cups water 
  • 1½ bars gulaman 
  • 1 cup brown sugar 
  • ½ cup water
  • ¼ cup sago 
  • casserole
  • measuring cups and spoons
  • wooden ladle
  • stove
  PACKAGING MATERIAL
  • molder
PROCEDURE:
1. Heat gulaman in 2 cups water until it dissolves.
2. Add coconut milk.
3. Stir the mixture and heat over a low flame.
4. Pour in a mold and let it cool.
5. To make syrup, boil brown sugar in ½ cup water and add sago.
6. Serve tahu with syrup.

HOW TO MAKE COCONUT WATER VINEGAR

RAW MATERIALS
  • fresh coconut water 15-20 L
  • refined or brown sugar 12.5 cups or 2.25 kg
  • PACKAGING MATERIAL
  • yeast 1¼ tsp
  • vinegar starter* 5 L
  • sterilized jars
*Pure culture available at MGD, ITDI

PROCEDURE:
1. Collect fresh coconut water. Strain thru cheesecloth.
2. Dissolve sugar in coconut water.
3. Pasteurize at 65°C (149°F) for 20 minutes or boil for 5 minutes.
4. Cool. Pour into previously sterilized jars.
5. Add yeast and stir. Cover with brown paper or cheesecloth and rubber band.
6. Ferment for 4-5 days (alcoholic fermentation).
7. Decant or filter. Pasteurize at 65°C for 20 minutes.
8. Cool. Add vinegar starter. Stir. Allow ¼ of the container as headspace. Cover as above.
9. Ferment for 1 month (for vinegar).

Ferment for 2-3 weeks (for vinegar starter to be used as starter for the next batch of alcoholic coco water).

10. Pasteurize and bottle.

Source: DOST



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