fresh ideas with

coconut
gourmet recipes creative ideas coconut facts

con t e n t s
Introduction 3Recipes Coconut Beef Balls Char-grilled Vegetables Coconut Lamb Salad, Hokkien Noodles Chicken Laksa (Coconut Curry Soup) Marinated Fish (Kokoda) Coconut Sambal BBQ Coconut Prawns Steamed Mussels in Coconut Broth Coconut Fish Curry Spicy Zucchini Coconut Pikelets Salted Coconut Chips Coconut Banana Bread Coconut Carrot Cake Coconut Chocolate Brownies Coconut and Apricot Slice Coconut Peanut Brittle Coconut, Mango Sticky Rice Coconut Burfi Moist Coconut Macaroons Cocktails and Coffee Strawberry Coconut Bars Pina Colada Coconut Creations 41 11 12 14 16 18 20 21 22 24 26 28 29 30 31 32 33 34 35 36 37 38 39 40 43

t h e m y s t e r y o f the c o conut
Coconuts are one of the most nutritious and versatile fruits and have been a staple food to many island and Asian countries for centuries. A coconut tree can live as long as 100 hundred years and yield 50 to 100 nuts per year. A prized fruit of the tropics, coconut use cuts across all ethnic groups, its many parts widely used for craft purposes, clothing and housing. The coconut is considered an auspicious fruit (commonly known as The Fruit of Life) and is used in almost every religious ritual in Asian countries. For many island nations coconut exports are vital to the socioeconomic condition of their villages. Coconuts are a cash crop and provide income directly to the villagers, allowing them to obtain basic daily needs which are not able to be produced or grown in the village.

Nutritional Information
The edible portion of a coconut is 70% of the total nut weight. The coconut has a very high fibre content that is a most important source of roughage. The coconut also contains vitamins B and C, protein, carbohydrate, natural oils and Iron.

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coconu t a n a l y s i s
Mature Brown Coconut Meat Analysis Per 100g Energy Moisture Protein Fat Saturated Fat Carbohydrates total Total sugars Sodium Dietary Fibre 1301kJ 51.1g 3.5g 24.9g 23.6g 18.1g 2.4g 22mg 1.6g

coconut oil
The health and nutritional benefits that can be derived from consuming coconut oil have been recognised in many parts of the world for centuries. Coconut oil is used for cooking, medicinally, as body lotions and also nourishes the hair. Unlike all the seed oils, coconut oils unique structure makes it more easily digested than the other oils which have fats of long chain length. Coconut oil is burned for energy rather than stored as body fat. The quick and easy absorption puts less strain on the pancreas, liver and digestive system causing the metabolic system to heat up, great news for people who suffer with low thyroid function. As coconut oil will actually speed up your metabolism, your body will burn more calories in a day, reduce the risk of heart disease and lower your cholesterol.

The Myths cracked

At one time coconut oil received negative press because of its high level of saturated fat. However, modern research has shown that not all saturated fats are alike and that the fatty acids in coconut oil, the medium chain triglycerides, do not raise serum cholesterol or contribute to heart disease, but are in fact very healthy.

Mature Brown Coconut Juice Analysis Per 100g Energy Coconut juice is a thirst quenching drink which requires no purification. It has virtually no fat and very few calories. Coconut juice is also a rich source of potassium which, is believed to help lower blood pressure. 4 Moisture Protein Fat Saturated Fat Carbohydrates total Total sugars Sodium Dietary Fibre 75kJ 94.4g .3g .1g <.1g 3.4g 1.4g 36mg 1.1g

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t he versa t i l e c o c o n u t
Coconuts are the fruit of the coconut palm tree. Each part of the fruit is able to be used in everyday life.

Coconut Cream
is the first pressed liquid from the fresh coconut meat which has been grated, blended and strained.

Coir
fibre comes from the outer husk of the coconut and has many uses in the manufacture of rope, doormats, mattresses, furniture upholstery and horticulture. The fresh coconut that we buy in the supermarket has had the husk removed.

Coconut Milk
is the second or even third pressed liquid from the fresh coconut meat after being grated, blended and strained. This is the diluted version of coconut cream.

Copra

is the meat of the coconut. It has a very light, slightly sweet and nutty delicious flavour and is best eaten fresh or used in recipes. When copra is dried it is used for the production of coconut oil.

Coconut Sugar
is from the coconut palm and is produced from the sweet, watery sap that drips from cut flower buds. The sap is collected and boiled until sticky sugar remains.

Coconut Juice
is the lightly flavoured liquid inside of a coconut, known also as water and can be drunk straight from the coconut.

How to Select a Fresh Coconut

A fresh coconut should feel heavy in the hand and when shaken you should be able to hear the sloshing of the juice inside. The fibrous shell should be dry with no dampness, cracks or mould spots, particularly around the eyes. When opened, the flesh and the juice should smell and taste fresh and slightly sweet. 6

Coconut Oil
is extracted from copra that has been dried in the sun or kiln. The nutritional benefit of this amazing oil is finally being recognised and is the

fairynut

subject of much discussion.

opening a c o c o n u t
Quick and traditional method
Hold coconut in the palm of your hand with the eyes of the coconut facing towards your fingers This should be done over a bowl if you wish to retain the juice of the coconut With a hammer or heavy utensil tap firmly the equator of the coconut while turning the coconut in your hand Continue this procedure until the coconut is cracked down the centre

coconuts in the kitchen

Easily make fresh coconut cream and coconut milk
Grate fresh coconut - only the white meat For each cup of coconut add 1/3 cup of warm water or less depending on thickness of coconut cream required Blend (in a food processor) Sit for 10 minutes Strain through muslin or a fine sieve and press on the coconut to extract all the liquid into a bowl This first pressing of liquid is the Coconut Cream Coconut Milk is in fact diluted Coconut Cream that is produced by a second pressing of the fresh grated coconut or even by adding more water. 9

Storage
When opened the coconut should be kept in the refrigerator for ultimate freshness. A coconut can be kept for up to a month without being opened but once the shell has been cracked the coconut flesh should be stored in an airtight container in the refrigerator and eaten within two days. Extreme temperature changes will cause the coconut to crack by itself.

nutcracker

Easy oven method

Drain all the juice from the Coconut by piercing an eye with a skewer (only one of the eyes is soft). Place the coconut in a hot oven (350C) for approximately 25 minutes until cracked Remove the coconut from the oven. (use oven gloves as it will be very hot) Hit firmly with a hammer to split the shell into pieces. The coconut meat should now lift out easily with the blade of a knife. Plunge the white meat into a dish of cold water for a few minutes to prevent it from cooking.

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preparing the coconut

Fresh coconut can easliy be prepared for use in recipes or as an accompaniment to meals or as a snack.

Easy Curls
Prise the meat out of the shell and use a potato peeler or sharp knife to scrape away the remnants of the shell. Use your peeler or a mandoline to cut slices of coconut from the edge of the chunks of meat.

Shredding with a Food Processor

Efficiently remove the meat from a coconut - produce long shreds by using a traditional coconut scraper or a citrus zester.

After prising the meat out of the coconut it can be easily shredded in a food processor. Adjust the processing time for coarser or finer shreds. Also shred using a cheese grater or a traditional coconut scraper.

Straining
After cracking the coconut open and removing the juice, any fibre from the shell can be removed from the juice by pouring through a tea strainer.

Scrapers and Graters

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There are many traditional coconut scrapers and graters. One type has sharp circular blades which scrape the meat from the coconut in very fine and fluffy flakes by pushing the coconut halves on the blade and turning the handle. Small hand scrapers are best for producing long curls and shreds. A citrus zester can also be used.

Toasting
Place coconut slices on a baking tray in a low oven and toast until golden brown or place in a nonstick pan over medium heat tossing gently. Toasted coconut is a delicious garnish for your favourite curry, for livening up a salad or sprinkled on cakes, desserts and cereal. Fresh coconut flakes and curls are a delicious tropical treat for the whole family. Serve on a cheese platter or as an exotic after dinner delight. Kids also love fresh flakes as a fun and tasty snack. 11

Fresh Coconut Beef Balls on Vietnamese Cucumber Salad

2 2

cups fresh coconut, shredded tspn crushed garlic 1 tspn fresh ginger, grated kg beef mince bunch of chopped mint 2 tspn shrimp paste 1 egg, beaten 2 tspn ground cumin 1 tspn salt 2 tspn ground coriander Vietnamese Cucumber Salad 1 telegraph cucumber, shaved cup fresh coriander leaves red capsicum thinly sliced 1 cup bean shoots Dressing 25g fresh lime juice 25g fish sauce 1 tspn brown sugar Mix dressing ingredients together. Combine coconut beef ball ingredients together and mix well, then roll out 24 even balls. Shallow fry balls on medium heated pan until cooked through. While cooking toss salad together then divide on 4 serving plates. Place 6 cooked balls on the salad then drizzle with dressing. Serves 6

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Char-grilled Vegetables in Coconut Sweet Chilli Sauce

Coconut Sweet Chilli Sauce cup fresh coconut, shredded cup coconut cream cup sweet chilli sauce
2 3

tspn fish sauce coriander roots

Char-grilled Vegetables 2 corn cobs cooked and cut in quarters 1 kumara potato peeled and sliced lengthways red capsicum diced in 2cm squares yellow capsicum diced in 2cm squares 1 green zucchini sliced lengthways 100g mushrooms 12 fresh basil leaves 2 tspn dried oregano cup olive oil 3 cloves garlic sliced salt & pepper to taste Combine all sauce ingredients in a food processor and blend until smooth. Place sauce in a small pot on the hot plate of your BBQ, heat and reduce as you cook your vegetables. Place all vegetables in a large mixing bowl, sprinkle with dried oregano, salt, pepper, garlic, olive oil and mix to coat the vegetables. Grill vegetables on hot char-grill until they have black char lines. Transfer to a flat hotplate to cook through. When cooked, combine basil and drizzle coconut sweet chilli sauce over the vegetables and serve with rice or your favourite BBQ meals. 14

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Coconut Lamb Salad with Hokkien Noodles and Coconut Lime Leaf Dressing
Marinade Dressing 1 cup fresh coconut shredded 10 fresh lime leaves 250g lamb fillet sliced 20g fresh ginger chopped 1 red chilli sliced 1 garlic clove 1 clove garlic sliced 2 tspn shrimp paste 1 tbsn soy sauce tspn brown sugar 50ml oil, vegetable or olive 2 tspn fish sauce cup fresh coconut cream 100ml vegetable oil Salad 200g hokkien noodles (Cooked to packet instructions) 1 large carrot shaved with peeler telegraph cucumber sliced lengthways punnet cherry tomatoes cut in half spanish onion sliced thinly bunch of coriander sprigs Marinate lamb fillet in shredded coconut, chilli, garlic, soy sauce and oil for 1 hour. Dressing: Place lime leaves, ginger, garlic, shrimp paste, sugar and fish sauce in a blender. Blend, add coconut cream then slowly add oil. Saut coconut lamb to medium in a hot wok. When cooked, add noodles to warm. Place in a mixing bowl with all the salad ingredients and drizzle dressing over salad. Divide salad evenly on 4 serving plates and drizzle remaining dressing around edge of plate to garnish. 16 Serves 4 17

Chicken Laksa (Coconut Curry Soup)

Laksa Paste 1 lemongrass stalk sliced 1 tspn coconut sugar 3 cloves garlic, chopped or brown sugar 1 dspn ginger chopped 3 tbsn fish sauce 1 red chilli sliced 1 tbsn coconut oil or 1 tbsn ground curry powder sesame oil 1 tspn ground coriander cup chicken stock 1 tspn ground turmeric For the soup cup fresh coconut, shredded 4 cups fresh coconut cream 3 cups chicken stock white onion sliced 1 medium carrot cut julienne or thin sticks Garnish Fresh sprigs of coriander
4 1

lime leaves lemon juiced 300g chicken breast sliced 175g vermicelli noodles

Fresh

shredded coconut

Place laksa paste ingredients into a blender. Blend until smooth. In a large saucepan saut paste, add fresh shredded coconut and onions. When onions are soft and golden, add coconut cream, chicken stock and lime leaves. Simmer on a medium heat for 20 minutes and then add the carrots, lemon juice and chicken. When chicken is cooked add the vermicelli noodles and they will cook in the hot soup. Ladle laksa into bowls and garnish with fresh coriander and fresh shredded coconut. 18
Serves 4

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Marinated Fish Kokoda

600g

Coconut Sambal
1

white fish 1 cup lime or lemon juice 1 cups coconut cream cup finely chopped onion

small chilli 1 tomato, finely diced Chopped dill or chives Lime slices

Remove the bones and skin from the fish and cut into 1.5cm cubes. Place in a bowl, cover with lime juice and leave for about 2 hours. Strain fish and discard juice. Mix coconut cream with onion, chilli and salt to taste and pour over fish. Garnish with tomato, lime slices, chopped chilli, dill or chives. 20

cup fresh coconut, shredded 1 tspn shrimp paste 2 tbsn onions chopped 1 small clove garlic chopped Juice of a lemon 1 fresh red chilli chopped (optional) Dry fry shrimp paste in a small heated pan, take off heat. Mix with other ingredients serve as an accompaniment with curries, fish and other Asian dishes. 21

BBQ Coconut Prawns with Dried Mango Salsa

Coconut Prawn Marinade
700g 1

green prawns

cup fresh shredded coconut cup fresh coconut cream clove crushed garlic tspn salt packet Fruit for Life Dried Mango cut in quarters

Dried Mango Salsa

150g 1 1 1

lime zest lime juice small red onion diced finely dozen coriander sprigs tbsn olive oil bag mesculen lettuce

Peel prawns leaving tails intact, cut down the middle of the inside of the prawns (not all the way through to butterfly prawns) Place prawns in marinade for at least 1 hr. Combine salsa ingredients in small bowl set aside to infuse and soften mangoes for about 20 minutes. Cook prawns on hot BBQ plate until they curl and change colour. Place bed of lettuce on 4 serving plates, divide prawns evenly around 6 per serve, top with spoon of dried mango salsa. 22 Serves 4 23

Steamed Mussels in Coconut Broth

2 2 1 6 1 1 1

kg Black Mussels cups coconut milk cup chicken stock lemon, juiced tomatoes seeded and bunch of chives garlic clove tspn ginger, chopped

chopped

Combine all the ingredients in a large pot except the mussels and chives. Boil broth on high, and then add mussels and chives, steam for 3 minutes or until mussels open. Discard unopened mussels. Take mussels out, place on your serving platter or in bowls and then reduce the broth, boiling for about 5 minutes. Pour over mussels. Serve with warm crusty bread. 24
Serves 4

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Coconut Fish Curry

1 4 2 1 1 2 4 1 2

cup fresh coconut, shredded cups fresh coconut cream Ling or white boneless fish cut into 2cm squares red capsicum chopped red onion diced cloves garlic crushed dspn fresh ginger chopped eggplant chopped tspn coconut oil or vegetable oil tspn green curry paste lime leaves tbsn fish sauce tspn coconut sugar or brown sugar sugar snaps or snow peas

800g

100g

Garnish 2 fresh chillies sliced, optional Saut capsicum, onions, garlic, ginger, eggplant and oil in hot wok. Then add curry paste and cook through. Add shredded coconut, coconut cream, lime leaves, fish sauce, sugar, and simmer on a medium heat. Reduce by a third. Place fish and sugar snaps in the curry and stir lightly, making sure not to break up the fish. Cook fish until flesh is white. Serve on a bed of jasmine rice and garnish with chillies. 26
Serves 4

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Spicy Zucchini Coconut Pikelets

1 medium zucchini grated and squeezed 1 cup of shredded fresh coconut 4 shallots, diced 3 tbsn of plain flour 3 eggs 3 tbsn of coconut oil or butter (melted) tspn of baking powder tspn salt tspn cayenne pepper pepper to taste Butter for frying

In a bowl mix the dry ingredients together. Add coconut oil or melted butter, eggs, zucchini, shredded coconut and green onions. Mix well again. Melt butter in a non-stick frying pan and place 2 tablespoons of mixture for each pikelet ensuring they dont touch each other. Cook until golden brown. Flip and brown the other side. Makes about 10 pikelets

Salted Coconut Chips

1

fresh coconut

course

salt

After opening the coconut separate the meat from the shell. If desired, use a vegetable peeler to remove the brown outer skin. Rinse and dry the coconut. Using a mandoline or a vegetable peeler, remove slices from the edges of the coconut chunks. Spread the coconut slices in a single layer on baking trays lined with baking paper. Season with salt. Bake at 350C until roasted golden brown, about 10 minutes. Serve fresh from the oven. Chips will become more crisp as they cool. Tip: Salted coconut slices can also be eaten raw and are delicious served with cold beer. 29

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Coconut and Banana Bread

2 cups fresh coconut, shredded 2 ripe mashed bananas 1 tbsn soft butter cup caster sugar 1 egg cup milk 1 tspn ground cinnamon 1 cups self raising flour Preheat oven 170C. Cream butter, sugar and egg. Add fresh shredded coconut and banana, mix together, then combine cinnamon, flour and milk. Mix well. Place in a greased loaf tin and bake for one hour. Test with skewer. Rest for 15 minutes. Eat straight from the oven or slice, toast and spread with ricotta and honey. 30

Coconut Carrot Cake with Lemon Cream Cheese Frosting

1 cup fresh coconut, shredded 1 cup carrot, grated 80g Fruit for Life Berry Mix 3 eggs 1 cup vegetable oil 2 tspn mixed spice 1 tspn bicarb soda 1 cups self raising flour 20g fresh coconut, roasted until golden in low oven Frosting 60g butter, room temp. 1 cup icing sugar 100g cream cheese soft Preheat oven 180C. Combine coconut, carrot and sultanas, add eggs and oil. Mix through mixed spice, bicarb soda and flour. Bake in a greased 20cm round cake tin for 40 minutes. Test with a skewer. Rest on cooling rack. Mix all frosting ingredients together until smooth. Ice cooled cake and sprinkle with roasted coconut.

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Coconut Chocolate Brownies

300g

Coconut and Apricot Slice

1

fresh coconut, shredded 125g unsalted butter 300g dark cooking chocolate buttons 2 cups white sugar 4 eggs 50g cocoa powder cup plain flour Preheat oven 160C. Melt butter and chocolate in a small saucepan over low heat. When melted set aside to cool. In a large mixing bowl cream sugar and eggs then add sifted flour and cocoa, mix well. Then combine the cooled chocolate and coconut. Bake in a square, greased slice tin for 1 hour. Test with skewer. Cool then slice.

cup fresh coconut, shredded thinly sliced Fruit for butter, soft Life Dried Apricots

100g 125g

cup golden syrup tspn bicarb soda cups rolled oats cup brown sugar cup plain flour

Preheat oven 160C. Melt butter in a pan over a medium heat, mix golden syrup through and take off heat. Add bicarb soda it will bubble. Combine coconut, apricots, oats, flour and sugar in a mixing bowl. Then add syrup and mix together. Place in a 20cm slice tin. Press down with back of spoon to flatten. Bake for 20 minutes. Cool then turn out and slice.
Makes 15

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Coconut Peanut Brittle

1 1 2 1

cup fresh coconut, shredded cup chopped raw peanuts cups white sugar tsp bicarb

Coconut, Mango Sticky Rice

2 8

cups fresh coconut cream cup fresh coconut, shredded slices of Fruit for Life Dried

Place sugar in a pot over a medium heat, stirring constantly. The sugar will go lumpy and then turn into a brown liquid. When this happens, take off the heat, add bicarb stirring through. Roughly mix the coconut and peanuts through. Pour onto a flat tray holding one end up to help the mixture spread. Rest until brittle goes hard and then crack brittle into pieces to serve.

Mango, sliced into quarters and soaked for 5 minutes

1

cups black rice coconut or brown sugar

125g

Rinse rice and place in a saucepan with 1 cups of water. Boil, then turn down to simmer for 15 minutes. Remove from the heat and place lid on to steam until the rice is cooked, approx. 15 minutes or until the water evaporates. Stir through shredded coconut and coconut sugar until sugar dissolves. Divide into 4 bowls and pour over coconut cream. Garnish with slices of dried mango.
Serves 4

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Moist Coconut Macaroons

1 fresh coconut, finely shredded 395ml can sweetened condensed milk 1 tspn vanilla essence Preheat the oven to 160C. Place shredded fresh coconut into a mixing bowl. Pour the condensed milk and vanilla on top of the coconut. Mix until ingredients are well combined. Place neatly heaped teaspoons of the mixture onto a slice tray lined with baking paper. For more uniform and decorative macaroons use a large piping bag. Bake for about 10-12 minutes. The bottoms of the macaroons should be lightly caramelised (medium-dark brown). Tip: Coconut Macaroons are delicious dipped in dark chocolate. Makes 18

Coconut Burfi
1 2

coconut, finely shredded cups water 2 tbsn milk

cups white sugar tspn ground cardamom 3 tablespoons Ghee, melted

Fry the coconut shreds gently in a dry pan over moderate heat for 2 minutes being careful not to brown. Boil the water in a widemouthed vessel over moderate heat. When the water boils, add the sugar and keep on stirring until the sugar water boils. Add the milk to the boiling sugar syrup. Use a spoon to remove the milk scum as it comes to the surface. Boil for about 30 mins until it reaches a thick syrupy stage, add the fried coconut shreds to it. Stir constantly until the coconut and sugar syrup are blended thickly and stickily together. Now add the ghee and cardamom. When the mixture looks thick, remove from the heat and pour into a slice tin lined with baking paper. Flatten the surface evenly with the help of an oiled flat spatula. Refrigerate for several hours until very firm, cut into squares or diamond shapes. Tip: Add nuts or flavourings to create your own unique burfi. 36

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Strawberry Coconut Bars

cup icing sugar 2 cups finely grated 3 egg whites coconut - using a food 200g Fruit for Life Dried processor for best results Strawberries, diced 400g dark chocolate Preheat the oven to 180C. Line two baking trays with grease proof paper, one for baking and one for dipping. Mix the sugar, egg whites, strawberries and coconut together until well blended. Drop rounded teaspoonfuls onto one of the baking trays. Using your hands, pinch each coconut mound to form a small bar. Bake until light golden brown, about 10 minutes. Place in the freezer to cool. Melt the chocolate. Dip each coconut bar in the chocolate. Lift out with a fork, allowing some of the excess chocolate to drip off. Place on the second baking tray. Set in the fridge. Store in an airtight container for up to one week.

Cocktails and Coffee

Coconut cream is commonly used in many of your favourite cocktails. It also adds a delicious rich flavour when served in coffee. For a warming winter night cap try this simple shooter. 15ml Kahlua fresh coconut cream 15ml butterscotch Schnapps Pour Kahlua into base of shot glass. Layer with butterscotch Schnapps followed by coconut cream. To layer, pour liqueur and coconut cream over a teaspoon held just above the surface of the liquid below. 38 39

Pina Colada
90ml

Bacardi Rum 1 cup fresh coconut cream 1 cup crushed pineapple pieces cup of freshly grated coconut Place ingredients in an electric blender with 2 cups of crushed ice. Blend at a high speed for a short length of time. Strain into a high ball glass or serve in a fresh coconut. For a simple garnish top with toasted coconut curls.
Serves 2

c o c o n u t c r e a t ions
Not only are fresh coconuts great to eat, they can also be lots of fun. There are many innovative ways fresh coconut and their shells can be used. Just try some of these creative and fun ideas!

Have a Hawaiian Party

Add some spice to your next party by having a Hawaiian Luau (meaning a feast). Serve cocktails or drinks in coconut shells, the kids and the grown ups will love it. Make Hawaiian coconut shell bras. Halve a coconut shell to make a great dip bowl. Use halved coconut shells for hanging lanterns. Play Pass the Coconut - pass the coconut to music, when the music stops and your holding the coconut, you are out.

Virgin Pina Colada

The kids also love Pina Colada (virgin, of course). To make a Virgin Pina Colada simply leave out the rum. For a delicious summer treat mix up a batch of Virgin Pina Colada and pour into ice block moulds. 40

Coconut clackers are a must in a Hawaiian Band!

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coconut craft ideas

With so many great ways to use coconuts for craft and around the home, youll never discard an empty shell again.

Coconut Shy
Not exactly a craft idea but no coconut book is complete without mentioning the Coconut Shy. Youll need plenty of coconuts and plenty of skill. The sharp shooters win a coconut if they can knock it off the pole.

Coconut Bowls
Prepare your coconut shell by cutting in half, removing the meat and sanding the outside. Rub the coconut with cooking oil to seal. Make a coconut ring to sit your finished bowl on or fashion a handle from the shell and glue it to the bowl. Coconut bowls are great for serving soup and dips or any of your favourite snacks.

Coconut Lights
Create a stunning candle holder with coconut shells. For a simple candle holder fill half a prepared coconut shell with candle wax and wick. make a tea light by drilling holes in an empty coconut shell.

Coconut Wind Chime

For a great tropical feel make a wind chime to hang in the garden. Use half a coconut turned up side down to create the top of the wind chime. Attach a small eye hook to the top for hanging. Drill holes to attach the strings and tie shells, beads or coconut pieces along the strings. This is a fun one for the kids.

Coconut Plant Pots

Use a coconut shell to create terrific plant pots. Make a coconut ring with the top of the shell to use as a sturdy base. Drill drainage holes in the bottom half of the coconut to make the pot. To finish, sand and rub your pot with decking oil.

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