What is the “raw coconut” in raw coconut latte? Why is it so popular?

Unexpectedly, one year later, the concept of “raw coconut” is still so popular.

It is like a panacea in the dessert/drink world. No matter what you are, you can mix it with it. "Raw coconut latte" and "Raw coconut milk tea" are basic operations. Now, "Raw coconut matcha" and "Raw coconut lemon tea" are also beginning to appear in a creative way...

What exactly is this super popular “raw coconut”? Is it the coconut water we usually drink?

01

What exactly is “raw coconut”?

“Raw coconut” does come from coconut, but it is not the coconut juice we usually drink when we drink young coconut, but the coconut milk that we have been drinking in beverages for many years.

The concepts of coconut water and coconut milk are actually very easy to distinguish - coconut water (coconut juice) is natural, while coconut milk (raw coconut) is artificially produced.

Coconut water. Copyright image. Reproduction may cause copyright disputes.

From a botanical perspective, a coconut can be divided into the exocarp, mesocarp, endocarp, liquid endosperm and solid endosperm.

The exocarp is the hard green outer layer of the coconut. The coconuts we see in supermarkets usually have this layer of shell removed in advance, and you can see its true appearance at the coconut stalls outside.

The mesocarp is the thick white fiber layer of the coconut, while the endocarp is the biggest obstacle on the road to opening the coconut - the hard and brittle coconut shell. When the coconut shell and the kitchen knife meet, it is possible that both will suffer losses.

The liquid endosperm is the clear and transparent coconut water, while the solid endosperm is the thick coconut meat. The whole coconut is actually the seed of the coconut tree.

Copyright images in the gallery. Reprinting and using them may lead to copyright disputes.

Under natural conditions, a coconut may germinate, shrink, and grow into a coconut tree after it falls to the ground. However, most coconuts do not have this opportunity, after all, their final destination is the human stomach.

The water content of coconut water is about 94%, and the rest is soluble sugar, minerals and a small amount of protein and fat.

Therefore, the taste of coconut water is very refreshing and sweet. In hot seasons, drinking an ice coconut can not only replenish water but also replenish electrolytes.

Coconut water is also low in calories , containing about 20 kcal per 100 grams (pure milk contains 54 kcal per 100 grams). You don't have to worry too much about the calories if you drink it occasionally.

It should be noted that the coconut water of fresh coconuts is clear and colorless. If you crack open a coconut and its coconut juice has become a little turbid and yellow , then the coconut is not fresh and it is not recommended to continue drinking it.

Under normal circumstances, the longer a coconut grows, the less liquid endosperm it contains, while the more solid endosperm it contains, and the coconut changes from a green coconut to an old coconut.

Young coconuts are usually drunk directly, while the thick flesh of old coconuts can be used to make coconut products such as coconut milk, coconut cream, coconut oil, and coconut milk powder.

Coconut milk is much richer in appearance and color than coconut water.

Coconut milk is usually milky white in color, with a strong milky flavor. It has a smooth yet thick taste and can support the main flavor of a dessert. No wonder it has become an all-rounder in the dessert world.

02

How is coconut milk made?

Coconut milk is actually a mixture of the liquid and solid endosperm of coconuts, crushed together and filtered. Therefore, it actually combines the sweetness of coconut water with the full nutrition and calories of coconut meat - coconut meat contains a lot of oil and protein, which is not only nutritious but also high in calories.

However, in the processing of coconut products, the production process is not just a simple and rough mixing - crushing - filtering, but there will be a more detailed process.

In the factory, the mixture of coconut milk and crushed coconut meat is called crude coconut milk . The crude coconut milk removes excess water and becomes sticky and thick, which is the coconut milk commonly found in Southeast Asian cuisine. Of course, as a commodity, coconut milk will also be appropriately added with some sugar, thickeners, food preservatives, etc. to make its quality better.

If the crude coconut milk is heat processed and centrifuged to remove excess oil, the remaining high-protein, low-fat solution is the predecessor of coconut milk.

The reason why it is called the predecessor is that before it officially becomes coconut milk, it has to be diluted and then appropriately added with sugar, food additives, etc., before it becomes the coconut milk drink we usually drink.

If it is raw coconut/thick coconut milk used in dessert making, some lipid substances that make the taste better may be added, such as mono- and di-glycerol fatty acids, etc. They will make the coconut milk taste smoother and more fragrant.

Copyright images in the gallery. Reprinting and using them may lead to copyright disputes.

Coconut oil is the oil that is filtered out during the crude coconut milk process. It is also a common source of oil for people in tropical areas.

In the promotion of some businesses, coconut oil is called "universal oil", saying that it "can accelerate the burning of fat, slow down brain aging, and improve the body's immunity." But in fact, coconut oil is not that magical. Don't believe the merchants' exaggerated propaganda about the efficacy of coconut oil.

After filtering, a lot of pulp will be left. After drying and dehydrating, it actually becomes the coconut flakes commonly used in desserts. The coconut flakes are fragrant and crispy, with a light milky flavor, which can be the icing on the cake for the whole dessert.

Another similar product, coconut flakes , is also made by extracting oil from coconut meat and then drying it. Therefore, it has lower fat content and calories, but its taste and aroma are not as good as coconut flakes.

03

What is coconut?

In fact, the combination of coconut and desserts is not uncommon. Long before the raw coconut latte became popular, Southeast Asia, where coconuts are abundant, has included coconut in recipes and made a variety of coconut-flavored desserts, but none of them are as tempting as the concept of raw coconut.

When it comes to coconut desserts, we have to mention coconut flakes. After reading the above content, you will find that the white and translucent coconut flakes do not seem to resemble any part of the coconut.

Coconut. Copyrighted images from the photo library. Reproduction and use may lead to copyright disputes.

In terms of appearance, it is closest to coconut meat, but in terms of taste, the two are also very different. Could it be that coconut nut appeared out of thin air?

In fact, coconut nut is the product of coconut water. The real name of coconut nut is coconut fiber nut. It is made from coconut water or coconut milk through the fermentation of a microorganism called wood acetic acid bacteria. Its main component is actually cellulose gel.

In simple terms, the coconut we eat is made by microorganisms. Of course, there is no need to be afraid of microorganisms.

The production process of coconut jelly is already very mature. In addition to the natural fermentation of coconut milk, there is also an alternative version of coconut jelly that is directly fermented with a mixture of diluted coconut milk, water, sugar, glacial acetic acid, and milk. So there is no need to worry too much about coconut jelly being a microbial fermented food!

Author: Hydra Science Creator

Reviewer: Zhang Na, Associate Researcher, Doctoral Supervisor, Peking University School of Public Health

The cover image and the images in this article are from the copyright library

Reprinting may lead to copyright disputes