The Use of Coconuts in Southeast Asia
Vicenta M. Santos
Abstract
This paper discusses the many uses of the coconut palm tree, CocosNucifera, in Southeast Asian countries, especially the Philippines. Various sources were surveyed to compile the uses of the coconut tree and arrange them logically according to the parts of the tree. Several recipes are included as examples of the use of coconut in Philippine cuisine.
Keywords: coconut, uses, Southeast Asia, Philippines, recipe
Introduction
The name “coconut” is derived from the 16th century Spanish word “coco” which means “head” or “skull.”This is believed to be because of the three small holes on the coconut shell that resembles human features. Its scientific name is Cocosnucifera.
Coconut is a monocot palm tree that commonly grows in tropical countries, usually between 20°N and 20°S latitudes. It exists well on mountain ranges, on plain lands, and even along the seashore, being notably tolerant of salinity. It needs abundant sunlight and regular rainfall in order to thrive. However, coconuts are intolerant of cold weather and require warm conditions for propagation. The coconut tree grows as high as 60 meters tall with a fibrous root system that clings to the soil. It bears fruit throughout the year. (Pradeepkumar et al. 2008, p. 540)
Coconut is a very versatile tree. The many parts of the tree, from the leaves all the way down to the roots, are prized for their domestic, commercial, and industrial uses. Its versatility is often seen in the various names it has been given. In Sanskrit, for example, the coconut is called “kalpavriksha,”which means “the tree that provides all the necessities of life.” (Pradeepkumar et al. 2008, p. 539)In the Malay language, it is referred to as “pokokseribuguna,” which translates to “the tree of a thousand uses.” In the Philippines, the coconut is commonly called “the tree of life.”(Margolis 2006).
At present, coconut farming is a thriving worldwide industry, as more and more products derived from coconuts reach the mass market. More than 80 tropical and sub-tropical countries grow and export coconuts. According to the Food and Agriculture Organization of the United Nations, the top five producers of coconut in the world as of 2010 are the Philippines, Indonesia, India, Brazil, and Sri Lanka.
Uses of the Coconut Tree
In traditional medicine, the roots of the coconut tree are used to treat diarrhea, dysentery, and other stomach disorders. They may also be used to make toothbrush and mouthwash. (Grimwood 1975, p.18)
The trunk is a prized source of lumber. “Coco-lumber,” as it is often called, is widely used in the construction and furniture industries. The relatively cheap price and wide availability of coco-lumber has made it a staple especially in the Philippine building industry, where coco- lumber is often the de-facto lumber of choice for scaffolding and building forms.(Grimwood 1975, p.18)
The leaves of the coconut are used to build shelters in many tropical countries. In the provinces of the Philippines, the leaves are commonly used to build the damara, a small building used as a venue for village gatherings and events like weddings, fiestas, baptisms, and other occasions. Leaves are also used as packaging for food, as seen in the patupat and sumansaibos, native delicacies in the Philippines which are always wrapped in young coconut leaves. The leaves are also used to make the palaspas, palm leaves woven and decorated in various ways and used in celebrating Palm Sunday in the Philippines. Woven products like baskets, bags, mats, hats and fans are also made from coconut leaves. The spines traversing the center of each leaf are also separated from the leaf and bundled together to make stiff brooms.
The flowers of the coconut tree are often used as centerpieces of a dining table arrangement, especially in buffet dining. When cut, the flowers produce palm nectar, a sweet juice that may be consumed on its own, or may be fermented to make vinegar and palm wine. In the Philippines, palm wine is known as “lambanog” while in Indonesia it is called “tuak.”(Porter 2005)
Heart of palm, widely known in the Philippines as ubod, is derived from the soft inner core of the upper portion of the trunk. Heart of palm is considered an edible and healthy vegetable and is popularly used to make pickles, spring rolls, salads, and other vegetable dishes. (Grimwood 1975, p.18)
Most of the known uses of coconut come from its fruit, the many parts of which are used in a myriad of ways. (Grimwood 1975, p.20) The husk, for example, is used to make ropes and mattress stuffing. It is also sometimes used as plant pots, especially by orchid growers. It is widely used as a fuel for stoves, especially when making bibingka, a native rice cake delicacy in the Philippines. The smoke produced by the burning the husk is also used to repel mosquitoes. When the husk and shell are intact, they may be used as a floor buff, or bunot, for polishing wood and stone floors.
The hard, brittle shell of the coconut is used to make various kitchen utensils like ladles, dips and bowls. (Grimwood 1975, p.22) In fashion, shells are also used to make buttons, necklaces, earrings and other accessories. They are also sometimes ground to a fine powder and used in exfoliants.
Coconut water is treasured as a refreshing drink in the tropics. It is known for its sterility and nutritional content, containing considerable amounts of sugar, minerals, vitamins, and electrolytes. It is also sometimes fermented to produce wine and vinegar.(Grimwood 1975, p.20)
The coconut flesh is often consumed fresh especially when the fruit is young. The flesh of young coconuts is often called bucomalakanin. Coconut meat, whether dried or processed, is often used in making various Filipino desserts like espasol, pancitbuco, and bukayo.(Philippine Coconut Authority)
The dried meat of the coconut is called “copra.” Copra is the primary export of the coconut industry, being the source of many coconut-derived products. Copra is used to produce coconut oil, soaps, shampoos, and various other products (Pradeepkumaret al. 2008, p. 539). The excess meat, called copra meal, is also used as animal feed.
Coconut oil is used worldwide as edible cooking oil, and is said to be the most digestible of all edible fats. (Grimwood 1975, p.21) It is also used in many industries as a machine lubricant and a biofuel. Virgin coconut oil, oil derived from fresh coconut meat instead of copra, is prized oil in the wellness industry, consumed for its various health benefits.
Coconut milk is a white, creamy liquid extracted from grated coconut meat passed through a fine cloth. It may be thickened to a cream through a separator. (Grimwood 1975, p.18) It is a staple in many Southeast Asian dishes, and is now gaining popularity in other parts of the world as well.
Uses of Coconut in Philippine Cuisine (Sample Recipes)
Recipe #1: Coconut Ubod Pickles
Ingredients:
1 kg. heart of palm or ubod
2 tbsp. sliced ginger
2 tbsp. carrot strips
½ cup sliced red and green bell pepper
½ cup sliced native onions
¼ cup salt
Pickling solution:
2 cups cane vinegar
2 cups granulated sugar
1 tbsp. salt
Pinch of chilli flakes (optional)
Procedure:
1. Slice ubod into julienne pieces. Blanch for five minutes.
2. Drain ubod slices. Set aside.
3. Mix ingredients for pickling solution.
4. Boil and cool.
5. Soak mixture of ginger, carrots, onions, and pepper in pickling solution.
6. Mix with ubod. Add chilli flakes if desired.
7. Pack in sterile jar. Remove air bubbles. Seal tightly and label.
8. Ready to serve after 2-3 days. Good side dish for lechon, fried chicken or fried fish.
Recipe #2: Coconut Macaroons Ingredients:
4 cups desiccated coconut
3 eggs
I cup condensed milk
½ cup sugar
2 tbsp butter
¼ cup cake flour
Rind of one dayap (a variety of lemon in the Philippines)
Procedure:
1. Beat eggs until light and fluffy.
2. Add butter and sugar, and then beat thoroughly.
3. Add dayap rind, condensed milk, cake flour, and desiccated coconut.
4. Deposit on paper cups filled with 2/3 mixture.
5. Bake in a moderate oven at 350° F for 15 minutes or until slightly brown.
6. Cool and wrap in cellophane.
Recipe #3: Coconut Jam
Ingredients:
6 cups thick coconut milk
3 cups brown sugar
1 cup glucose
Procedure:
1. Combine all ingredients and mix until well-blended.
2. Cook over moderate heat, stir until thick.
3. The jam is done if after putting a drop of the mixture in cold water, it forms a ball. Also, oil appears on top of the mixture when the jam is cooked.
Recipe #4: Suman Inantala
1 kilogram glutinous rice
1 tbsp salt 5 cups coconut milk derived from two matured coconuts
1 tsp. anise
Banana leaves for wrapping
Procedure:
1. Wash glutinous rice very well. Drain and set aside.
2. Boil coconut milk, salt, and anise. Stir well. Let oil appear on top.
3. When mixture is half the volume of the original, add glutinous rice. Stir very well to develop stickiness.
4. When almost dry, remove from fire, put in a basin covered in banana leaves.
5. Wrap in banana leaves and tie in pairs. Steam for 30 minutes or until done. Serve with coconut jam.
References
Grimwood, Brian E. Coconut Palm Products: Their Processing in Developing Countries. Rome: Food and Agriculture Organization of the United Nations, 1975.
T. Pradeepkumar, B. Sumajyothibhaskar, and K.N. Satheesan. Management of Horticultural Crops. New Delhi: New India Publishing, 2008.
Margolis, Jason. Coconut Fuel. PRI's The World, 2006. Retrieved June 24, 2013. URL: http://www.pri.org/theworld/?q=node/7280
Porter, Jolene V. Lambanog: A Philippine Drink. Washington D.C.: American University, 2005. Retrieved June 24, 2013. URL: http://www1.american.edu/ted/lambanog.htm
"Coco."Online Etymology Dictionary.Retrieved June 24, 2013. URL: http://www.etymonline.com/index.php?term=coco
Coconut, Plant of Many Uses.From UCLA course on Economic Botany.Retrieved June 24, 2013. URL: http://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Cocos/index.html
Coconut: Tree of Life. Philippine Coconut Authority Website.Retrieved June 24, 2013. URL: http://www.pca.da.gov.ph/tol.html
Flyers in Livelihood Technology Series by DOST-ITDI.Philippines, 2007.