History
Coconut (Cocos nucifera) is the fruit of the coconut palm. In the French Antilles, you will hear more "coco" than "noix de coco". It is native to Malaysia. Its export in Africa and the Caribbean would be unknown.
Indeed, it is unclear whether the fruit was introduced to the Caribbean and Africa by the hand of man or by a natural phenomenon of migration. The coconut can germinate even after floating a hundred days in the ocean which is a journey of nearly 5,000 km (3,107 mi) in case of favorable currents!
Varieties
There would be a single variety of coconut despite the different colors in which we can find the coconut. The coconut can be found in yellow, green or orange in Martinique. Dry, it becomes brown. Coconut can be thicker or thinner depending on whether the coconut is more or less dry. Wait until the coconut matures before its pulp turns white. We distinguish coconut water from coconut milk.
Coconut water is the freshwater that the plant stores in reserves in the nut to draw the necessary elements for growth: the coconut often pushes the sea, the water is too salty for the very young grows, and only a water supply ensures its survival. This water is then consumed by the young roots of the seed of the plant throughout germination.
Vitamins
The nutritional value of coconut varies whether is the fresh pulp, dehydrated pulp, milk or water. The coconut is laxative and diuretic. Fresh coconut pulp contains a significant amount of fat (34% unsaturated fats so bad for the cardiovascular system), sugar (15%) and a nice amount of fiber (9%). It also contains potassium, copper, iron, magnesium, folic acid, zinc and phosphorus.
Dried and shredded pulp
Fat (64%), Sugars (24%), Fibre, Potassium, Copper, Magnesium, Iron, Zinc, Phosphorus, Vitamin B6, and pantothenic acid.
Coconut water
No sugar (less than 3%) and about 20% fat. Coconut water: No sugar (less than 4%), negligible traces of fat, rich in calcium and iron.
Health benefits
Coconut water moisturizes. It is said that coconut water helps to rehydrate the body faster than normal water! A Polynesian doctor would even save the life of a burned man by moisturizing with coconut water.
It is also anthelmintic. Coconut water can enter into the design of vinegar. Pulp or coconut endosperm can be dried to make oil (more than 60% oil against 6% water).
Coconut oil in the preparation of margarine or dietary fat, soap making (frothing) or Monoi. For its part, the coconut cream is precisely the white cream found inside. It has laxative and diuretic properties.
Coconut contains a significant amount of fat (34%, unsaturated fats so bad for the cardiovascular system), sugar (15%) and an interesting amount of fiber (9%).
Uses
Coconut is very present in the diet of Martinique. Coconut water is often available if you go to the different markets of the island. Coconut milk is used in the design of alcoholic beverages (punch Pinacolada), and the preparation of sauces. The coconut is an ingredient of blanks, jams, local cakes (Mont-Blanc, Robinson, macarons (coconut cookies) (cf. photo opposite) or gros gâteau au coco in particular) or pastries.
