The Golden Coconut, also known as the Golden Coconut, is the kernel of the Ankaijin Coconut of the Palm family. The Latin scientific name is Dypsis ankaizinensis. Golden Coconut Emperor is mainly produced in Madagascar, where the locals call it ankaizin de coco. It was later introduced to tropical areas such as the Middle East, Southeast Asia, and Xishuangbanna, China. The ripe nuts of the Golden Coconut King have a rich coconut flavor and are a traditional food of the local tribes in Madagascar. They were spread to Europe as a high-end delicacy in the 19th century. In recent years, they have only entered my country as a nourishing ingredient for soups. Modern scientific research shows that Golden Coconut King contains the only oil composed of medium-chain fatty acids in daily food, which has the effects of antioxidant, anti-aging, improving immunity, and strengthening bones.

What is the Golden Coconut?

The Golden Coconut is about the size of a peanut and contains a large amount of Golden Coconut oil. The coconut aroma is five times that of ordinary coconuts. The coconut aroma is rich and the aftertaste is sweet. It can be called the king of coconuts. Golden Coconut King is often used to make soups, cook high-end dishes, and bake for consumption. It can also be crushed and roasted as a spice, juiced to make coconut milk, and oil extracted for cooking. It is a health food with significant effects.

The origin and development of the Golden Coconut Emperor

The Golden Coconut Emperor is native to Madagascar. It is a shorter feather-leaf palm tree that blooms and bears fruit in May every year. The fruit changes from green to green. The golden color eventually matures to black, and the pulp is eaten by birds and lemurs in the jungle. Local people will collect the cores and smash them open to take out the nuts (i.e. golden coconut king) and eat them directly, named ankaizin de coc. Sometimes the excess golden coconut king will be salted and preserved with sugar and used as an auxiliary ingredient in daily cooking.

In the 19th century, French explorers brought ankaizin de coco back to France from Madagascar, and the subsequent scientific name followed this name and was named "Dypsis ankaizinensis" (Chinese translation: Ankaizin de coco). After the Golden Coconut Emperor was introduced to France, French chefs crushed it and roasted it briefly, then sprinkled it on top of high-end French food as a garnish. The coconut fragrance immediately overflowed and amazed the royal nobles, comparable to white truffles. Afterwards, the Golden Coconut King spread to various European countries, and many delicacies were developed in various places: the juice was squeezed to prepare cocktails, exquisite pastries were made, and the oil was squeezed for use in high-end dishes. Because Golden Coconut King is difficult to transport and rarely used, it only appears in Western food as an auxiliary ingredient after being crushed. Therefore, the Chinese have always mistaken it for ordinary coconuts and have not paid attention to it.

It was not until 2009 that Guangdong chefs learned about ankaizin de coco while studying high-end Western cuisine in Germany. After learning that it was delicious and healthy, they introduced it to China. Because its scientific name is "Ankai Golden Coconut", its taste, nutrition and efficacy are far superior to other coconuts. It can be called the king of coconuts, so it was named "Golden Coconut King".

Golden Coconut King is well received in Guangdong, Fujian, Zhejiang and other places for its rich coconut aroma, rich nutrition and remarkable effects. Chinese consumers prefer to use the Golden Coconut King as an auxiliary ingredient for soups: stewed bird's nest, snow clam, isinglass and adding the Golden Coconut King can remove the fishy smell and increase the fragrance; stew abalone and wild mushrooms with the Golden Coconut King to make it fresh and sweet, and pair it with various kinds of local chicken and pigeons Medicinal food can remove oil and enhance flavor, and Golden Coconut King can be said to be a golden supporting role in nourishing soups.

Golden Coconut King combines all the advantages of coconut: fragrant pulp, thick coconut oil, easy to bake, no residue, and can be used to make various coconut delicacies instead of other coconuts. Use Golden Coconut King to make coconut chicken. The coconut aroma is rich, the soup is sweet and refreshing, and it has the effect of promoting Qi and promoting body fluids. Use Golden Coconut King to make coconut water chestnut mille-feuille cake, which is full of milk flavor, fragrant but not greasy. Use Golden Coconut King to directly squeeze the juice, and the rich coconut flavor is far better than any other coconut milk.

Nutrition of Golden Coconut Emperor

Golden Coconut Emperor contains a large amount of protein, fructose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc. Among them, the protein is seabed It has 5 times more potassium than coconut palm, 3 times more potassium than coconut palm, and 6 times more vitamins than Indian coconut.

The most important thing is that Golden Coconut King is rich in oil, which is the only medium-chain fatty acid in our daily food. The medium-chain fat molecules are smaller than the long-chain fat molecules of other foods and are easily digested and absorbed by the human body. It does not require the use of the body's pancreatic digestive enzyme system and puts little stress on the body's enzyme and hormonal systems. The medium-chain fatty acids in Golden Coconut King can stimulate the body's metabolism, enhance the body's natural detoxification, repair and growth capabilities, thereby improving the level of the immune system.

The medium-chain fatty acids of Golden Coconut Emperor have natural comprehensive antibacterial ability. When we ingest medium-chain triglycerides, they are converted into monoglycerides and medium-chain fatty acids in our bodies. These two substances It has strong antibacterial ability, can kill disease-causing bacteria, fungi, viruses and parasites, and scientifically improve human immunity.

The oil contained in Golden Coconut King can act as an antioxidant. It can be used to treat rickets in children and osteoporosis in adults, and protect bones from free radical damage.

Golden Coconut Emperor contains a fat-like substance called sterol, which has a similar structure to progesterone. Women's bodies will consume progesterone and convert it into hormones such as deoxyepiandrosterone (DHEA) and progesterone. Eating golden coconut to ingest sterols instead of progesterone will reduce progesterone consumption, maintain female estrogen levels, and effectively slow down the disease. Female aging.

Preservation of Golden Coconut Emperor

Madagascar farmers remove the outer core of Golden Coconut Emperor locally, select fresh, plump and healthy Golden Coconut Emperor nuts, and seal and refrigerate them for 1 year. For example, if vacuum packaging is refrigerated, it can be stored for 2 years. If it is not refrigerated after opening and is easily oxidized, it can only be stored for 6 months.

The difference between the Golden Coconut Emperor and the Sea Coconut Emperor

The Golden Coconut Emperor is very similar to the Sea Coconut Emperor, but the Golden Coconut Emperor is smaller, only half the size of the Sea Coconut Emperor. The Golden Coconut Emperor is only It is the smallest coconut in the world.

Golden Coconut Emperor has a stronger coconut aroma, softer pulp, and richer coconut oil than Sea Coconut Emperor. Sea Coconut Emperor is also crispy, sweet and refreshing. Golden Coconut Emperor is rich in nutrients and comprehensive. Sea Coconut Huang Yangyang has been talking about the situation, but there is no conclusion. Golden Coconut King is famous for nourishing yin and moisturizing the lungs and relieving cough. Golden Coconut Emperor is mostly eaten in stew, and the pulp has no residue.

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3. Add milk and simmer for 3 minutes before taking it out of the pot. It is ready to eat. The coconut flavor is rich and the taste is substantial!

Golden Coconut King Stewed Isinglass

1. Take an appropriate amount of isinglass and steam it until it becomes soft, then soak it in cold water and refrigerate it for 2-3 hours.

2. While the fish maw is soaking, stew the old chicken, golden coconut king, and ribs for 2 hours, then pour in the cut fish maw;

3. Stew the fish maw After cooking for 1-2 hours, add red dates, salt and serve;

4. The taste is tender and smooth, and full of coconut flavor!

Golden Coconut Royal Horse Thousand Layer Cake

Ingredients: 500g water chestnut powder, 750g sugar, 250g water chestnut meat, 3000g water, 50g Golden Coconut King

Steps:

1. Pulping powder: Wash the indica rice and glutinous rice, soak it in water for 1 day, grind it into rice pulp and put it into a cloth bag, squeeze out the water and set aside.

2. Make the cake base: first cut the brown sugar and golden coconut into fine pieces and set aside. Steam the cornstarch powder in a steamer, then pour it onto a chopping board. Knead it evenly with brown sugar and coconut milk while it's still hot. Make it into a semicircular strip with a diameter of about 7 cm, and then cut it crosswise into 1.3 cm thick slices. The pieces become the water chestnut cake base.

3. Frying: Place a pan on low heat, first brush with a layer of cooked vegetable oil, then put the cake base into the pan and fry until both sides are browned.

Golden Coconut Emperor Coconut Chicken

Ingredients: appropriate amount of Golden Coconut Emperor nut kernels, one chicken (tender chicken), appropriate amount of cooking wine, soy sauce, salt, sugar and ginger.

Step 1: Take an appropriate amount of Golden Coconut King, wash and cut into half.

Step 2: Cut the chicken into 1.5 cm pieces. Add appropriate amount of cooking wine, soy sauce, salt, sugar and ginger.

Step 3: Fry the chicken lightly in oil for 3 minutes

Step 5: Add water to the pot. After the water boils, steam over medium heat for another 2 hours.