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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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as body lotions and also nourishes the hair. Mature Brown Coconut Juice Analysis Per 100g Energy Coconut juice is a thirst quenching drink which requires no purification. reduce the risk of heart disease and lower your cholesterol. your body will burn more calories in a day.6g 18. The Myths cracked At one time coconut oil received negative press because of its high level of saturated fat. Unlike all the seed oils. great news for people who suffer with low thyroid function.1g 3. modern research has shown that not all saturated fats are alike and that the fatty acids in coconut oil. Coconut oil is burned for energy rather than stored as body fat. liver and digestive system causing the metabolic system to “heat up”.9g 23. Coconut juice is also a rich source of potassium which. coconut oil’s unique structure makes it more easily digested than the other oils which have fats of long chain length.4g 36mg 1. the medium chain triglycerides. The quick and easy absorption puts less strain on the pancreas.4g .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. It has virtually no fat and very few calories. As coconut oil will actually speed up your metabolism.1g 2. do not raise serum cholesterol or contribute to heart disease. but are in fact very healthy. However.4g 1.4g 22mg 1.5g 24.1g aquanut 5 .1g 3.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. medicinally. Coconut oil is used for cooking. 4 Moisture Protein Fat Saturated Fat Carbohydrates total Total sugars Sodium Dietary Fibre 75kJ 94. is believed to help lower blood pressure.3g .1g <.

known also as water and can be drunk straight from the coconut. Coir fibre comes from the outer husk of the coconut and has many uses in the manufacture of rope. slightly sweet and nutty delicious flavour and is best eaten fresh or used in recipes. blended and strained. When opened. watery sap that drips from cut flower buds. The fresh coconut that we buy in the supermarket has had the husk removed. mattresses. Coconut Sugar is from the coconut palm and is produced from the sweet. Coconut Cream is the first pressed liquid from the fresh coconut meat which has been grated. doormats.t he versa t i l e c o c o n u t Coconuts are the fruit of the coconut palm tree. When copra is dried it is used for the production of coconut oil. blended and strained. 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. Coconut Milk is the second or even third pressed liquid from the fresh coconut meat after being grated. Coconut Juice is the lightly flavoured liquid inside of a coconut. particularly around the eyes. Copra is the meat of the coconut. This is the diluted version of coconut cream. 7 . cracks or mould spots. furniture upholstery and horticulture. 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 flesh and the juice should smell and taste fresh and slightly sweet. Each part of the fruit is able to be used in everyday life. The sap is collected and boiled until sticky sugar remains. The fibrous shell should be dry with no dampness. It has a very light.

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. 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). 9 Storage When opened the coconut should be kept in the refrigerator for ultimate freshness. Plunge the white meat into a dish of cold water for a few minutes to prevent it from cooking. (use oven gloves as it will be very hot) Hit firmly with a hammer to split the shell into pieces. cookanut 8 .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. The coconut meat should now lift out easily with the blade of a knife.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 . Place the coconut in a hot oven (350°C) for approximately 25 minutes until cracked Remove the coconut from the oven. Extreme temperature changes will cause the coconut to crack by itself.

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. Scrapers and Graters 10 There are many traditional coconut scrapers and graters. any fibre from the shell can be removed from the juice by pouring through a tea strainer. for livening up a salad or sprinkled on cakes. Use your peeler or a mandoline to cut slices of coconut from the edge of the chunks of meat.preparing the coconut Fresh coconut can easliy be prepared for use in recipes or as an accompaniment to meals or as a snack. Kids also love fresh flakes as a fun and tasty snack. 11 . Shredding with a Food Processor Efficiently remove the meat from a coconut . 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. Fresh coconut flakes and curls are a delicious tropical treat for the whole family. Toasted coconut is a delicious garnish for your favourite curry. Small hand scrapers are best for producing long curls and shreds. desserts and cereal. Serve on a cheese platter or as an exotic after dinner delight. 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. Adjust the processing time for coarser or finer shreds. Straining After cracking the coconut open and removing the juice. 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. Also shred using a cheese grater or a traditional coconut scraper.

shaved ¼ cup fresh coriander leaves ½ red capsicum thinly sliced 1½ cup bean shoots Dressing 25g fresh lime juice 25g fish sauce 1 tspn brown sugar Mix dressing ingredients together. then roll out 24 even balls. While cooking toss salad together then divide on 4 serving plates. shredded tspn crushed garlic 1 tspn fresh ginger. Place 6 cooked balls on the salad then drizzle with dressing.Fresh Coconut Beef Balls on Vietnamese Cucumber Salad 2 2 cups fresh coconut. grated ½ kg beef mince ½ bunch of chopped mint 2 tspn shrimp paste 1 egg. Serves 6 12 13 . Shallow fry balls on medium heated pan until cooked through. beaten 2 tspn ground cumin 1 tspn salt 2 tspn ground coriander Vietnamese Cucumber Salad 1 telegraph cucumber. Combine coconut beef ball ingredients together and mix well.

Place sauce in a small pot on the hot plate of your BBQ. combine basil and drizzle coconut sweet chilli sauce over the vegetables and serve with rice or your favourite BBQ meals. shredded ¼ cup coconut cream ¼ 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 ½ red capsicum diced in 2cm squares ½ yellow capsicum diced in 2cm squares 1 green zucchini sliced lengthways 100g mushrooms 12 fresh basil leaves 2 tspn dried oregano ½ cup olive oil 3 cloves garlic sliced salt & pepper to taste Combine all sauce ingredients in a food processor and blend until smooth. When cooked. olive oil and mix to coat the vegetables. pepper. Transfer to a flat hotplate to cook through. sprinkle with dried oregano. salt. 14 15 . Grill vegetables on hot char-grill until they have black char lines. heat and reduce as you cook your vegetables.Char-grilled Vegetables in Coconut Sweet Chilli Sauce Coconut Sweet Chilli Sauce ¼ cup fresh coconut. garlic. Place all vegetables in a large mixing bowl.

16 Serves 4 17 . When cooked. Divide salad evenly on 4 serving plates and drizzle remaining dressing around edge of plate to garnish. soy sauce and oil for 1 hour. sugar and fish sauce in a blender. garlic. ginger. add noodles to warm. Blend. garlic. chilli. Place in a mixing bowl with all the salad ingredients and drizzle ¾ dressing over salad.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 ½ tspn brown sugar 50ml oil. vegetable or olive 2 tspn fish sauce ½ cup fresh coconut cream 100ml vegetable oil Salad 200g hokkien noodles (Cooked to packet instructions) 1 large carrot shaved with peeler ½ telegraph cucumber sliced lengthways ½ punnet cherry tomatoes cut in half ¼ spanish onion sliced thinly ½ bunch of coriander sprigs Marinate lamb fillet in shredded coconut. add coconut cream then slowly add oil. shrimp paste. Dressing: Place lime leaves. Sauté coconut lamb to medium in a hot wok.

Ladle laksa into bowls and garnish with fresh coriander and fresh shredded coconut. Simmer on a medium heat for 20 minutes and then add the carrots. When chicken is cooked add the vermicelli noodles and they will cook in the hot soup. Blend until smooth.Chicken Laksa (Coconut Curry Soup) Laksa Paste 1 lemongrass stalk sliced 1 tspn coconut sugar 3 cloves garlic. add fresh shredded coconut and onions. add coconut cream. 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 1½ tspn ground coriander ¼ cup chicken stock 1½ tspn ground turmeric For the soup ½ cup fresh coconut. lemon juice and chicken. In a large saucepan sauté paste. chicken stock and lime leaves. 18 Serves 4 19 . shredded 4 cups fresh coconut cream 3¾ cups chicken stock ½ 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. When onions are soft and golden.

21 . Mix coconut cream with onion. fish and other Asian dishes. take off heat. chilli and salt to taste and pour over fish. cover with lime juice and leave for about 2 hours. Place in a bowl. 20 cup fresh coconut. Strain fish and discard juice. dill or chives. shredded 1 tspn shrimp paste 2 tbsn onions chopped 1 small clove garlic chopped Juice of ½ a lemon 1 fresh red chilli chopped (optional) Dry fry shrimp paste in a small heated pan. lime slices. Mix with other ingredients serve as an accompaniment with curries.Marinated Fish – Kokoda 600g Coconut Sambal 1 white fish 1 cup lime or lemon juice 1¼ cups coconut cream ¼ cup finely chopped onion small chilli 1 tomato.5cm cubes. chopped chilli. Garnish with tomato. finely diced Chopped dill or chives Lime slices 1 Remove the bones and skin from the fish and cut into 1.

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. top with spoon of dried mango salsa. divide prawns evenly around 6 per serve. 22 Serves 4 23 .BBQ Coconut Prawns with Dried Mango Salsa Coconut Prawn Marinade 700g ½ ½ 1 ½ 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 ¼ ½ ½ 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. Place bed of lettuce on 4 serving plates. Cook prawns on hot BBQ plate until they curl and change colour. Combine salsa ingredients in small bowl set aside to infuse and soften mangoes for about 20 minutes.

place on your serving platter or in bowls and then reduce the broth. chopped chopped Combine all the ingredients in a large pot except the mussels and chives. steam for 3 minutes or until mussels open. Pour over mussels. Discard unopened mussels. and then add mussels and chives. juiced tomatoes seeded and bunch of chives garlic clove tspn ginger. 24 Serves 4 25 . Boil broth on high. boiling for about 5 minutes. Take mussels out. Serve with warm crusty bread.Steamed Mussels in Coconut Broth 2 2 1 ½ 6 1 1 1 kg Black Mussels cups coconut milk cup chicken stock lemon.

onions.Coconut Fish Curry 1 4 ½ ½ 2 1 ½ 1 2 4 1 2 cup fresh coconut. 26 Serves 4 27 . sugar. lime leaves. ginger. optional Sauté capsicum. garlic. Serve on a bed of jasmine rice and garnish with chillies. coconut cream. making sure not to break up the fish. eggplant and oil in hot wok. Place fish and sugar snaps in the curry and stir lightly. and simmer on a medium heat. fish sauce. Add shredded coconut. Then add curry paste and cook through. Reduce by a third. Cook fish until flesh is white. 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.

Flip and brown the other side. Mix well again. Tip: Salted coconut slices can also be eaten raw and are delicious served with cold beer. Rinse and dry the coconut. use a vegetable peeler to remove the brown outer skin. Using a mandoline or a vegetable peeler. remove slices from the edges of the coconut chunks. about 10 minutes. zucchini. Cook until golden brown. Makes about 10 pikelets Salted Coconut Chips 1 fresh coconut course salt After opening the coconut separate the meat from the shell. diced 3 tbsn of plain flour 3 eggs 3 tbsn of coconut oil or butter (melted) ½ tspn of baking powder ¼ tspn salt ½ tspn cayenne pepper pepper to taste Butter for frying In a bowl mix the dry ingredients together. Add coconut oil or melted butter. Melt butter in a non-stick frying pan and place 2 tablespoons of mixture for each pikelet ensuring they don’t touch each other. Spread the coconut slices in a single layer on baking trays lined with baking paper. shredded coconut and green onions. Serve fresh from the oven. Season with salt. eggs. If desired. Chips will become more crisp as they cool. 29 28 . Bake at 350°C until roasted golden brown.Spicy Zucchini Coconut Pikelets 1 medium zucchini grated and squeezed 1 cup of shredded fresh coconut 4 shallots.

Place in a greased loaf tin and bake for one hour. Ice cooled cake and sprinkle with roasted coconut. then combine cinnamon. toast and spread with ricotta and honey. Mix well. Combine coconut.Coconut and Banana Bread 2 cups fresh coconut. grated 80g Fruit for Life Berry Mix 3 eggs 1 cup vegetable oil 2 tspn mixed spice 1 tspn bicarb soda 1½ cups self raising flour 20g fresh coconut. 30 Coconut Carrot Cake with Lemon Cream Cheese Frosting 1 cup fresh coconut. 31 . sugar and egg. Add fresh shredded coconut and banana. Test with a skewer. shredded 1 cup carrot. Cream butter. Test with skewer. carrot and sultanas. bicarb soda and flour. Mix through mixed spice. add eggs and oil. Rest for 15 minutes. mix together. Bake in a greased 20cm round cake tin for 40 minutes. Mix all frosting ingredients together until smooth. room temp. Eat straight from the oven or slice. shredded 2 ripe mashed bananas 1 tbsn soft butter ½ cup caster sugar 1 egg ¼ cup milk 1 tspn ground cinnamon 1½ cups self raising flour Preheat oven 170°C. 1 cup icing sugar 100g cream cheese soft Preheat oven 180°C. Rest on cooling rack. roasted until golden in low oven Frosting 60g butter. flour and milk.

Coconut Chocolate Brownies 300g Coconut and Apricot Slice 1 fresh coconut. apricots. Cool then turn out and slice. Then add syrup and mix together. Melt butter in a pan over a medium heat. cup fresh coconut. Makes 15 32 33 . When melted set aside to cool. Then combine the cooled chocolate and coconut. Bake in a square. mix golden syrup through and take off heat. shredded thinly sliced Fruit for butter. Place in a 20cm slice tin. shredded 125g unsalted butter 300g dark cooking chocolate buttons 2 cups white sugar 4 eggs 50g cocoa powder ¾ cup plain flour Preheat oven 160°C. Combine coconut. Bake for 20 minutes. soft Life Dried Apricots 100g 125g ¼ ½ ½ ¾ cup golden syrup tspn bicarb soda cups rolled oats cup brown sugar cup plain flour 1½ Preheat oven 160°C. Add bicarb soda – it will bubble. In a large mixing bowl cream sugar and eggs then add sifted flour and cocoa. oats. greased slice tin for 1 hour. Test with skewer. Melt butter and chocolate in a small saucepan over low heat. mix well. Cool then slice. Press down with back of spoon to flatten. flour and sugar in a mixing bowl.

Stir through shredded coconut and coconut sugar until sugar dissolves. Boil. Rest until brittle goes hard and then crack brittle into pieces to serve. 15 minutes or until the water evaporates. then turn down to simmer for 15 minutes. Pour onto a flat tray holding one end up to help the mixture spread. sliced into quarters and soaked for 5 minutes 1½ cups black rice coconut or brown sugar 125g Rinse rice and place in a saucepan with 1½ cups of water. Remove from the heat and place lid on to steam until the rice is cooked. stirring constantly. Roughly mix the coconut and peanuts through. The sugar will go lumpy and then turn into a brown liquid. take off the heat. Mango Sticky Rice 2 ¾ 8 cups fresh coconut cream cup fresh coconut. Divide into 4 bowls and pour over coconut cream. shredded cup chopped raw peanuts cups white sugar tsp bicarb Coconut. Serves 4 34 35 . add bicarb stirring through. approx. Garnish with slices of dried mango. When this happens.Coconut Peanut Brittle 1 1 2 1 cup fresh coconut. shredded slices of Fruit for Life Dried Place sugar in a pot over a medium heat. Mango.

Stir constantly until the coconut and sugar syrup are blended thickly and stickily together. finely shredded 395ml can sweetened condensed milk 1 tspn vanilla essence Preheat the oven to 160°C. Pour the condensed milk and vanilla on top of the coconut. Tip: Add nuts or flavourings to create your own unique burfi. Bake for about 10-12 minutes. cut into squares or diamond shapes. Add the milk to the boiling sugar syrup. melted Fry the coconut shreds gently in a dry pan over moderate heat for 2 minutes being careful not to brown. Mix until ingredients are well combined. Refrigerate for several hours until very firm. The bottoms of the macaroons should be lightly caramelised (medium-dark brown).Moist Coconut Macaroons 1 fresh coconut. When the water boils. add the sugar and keep on stirring until the sugar water boils. Makes 18 Coconut Burfi 1 2 coconut. Place shredded fresh coconut into a mixing bowl. finely shredded cups water 2 tbsn milk 1½ ½ cups white sugar tspn ground cardamom 3 tablespoons Ghee. For more uniform and decorative macaroons use a large piping bag. When the mixture looks thick. Tip: Coconut Macaroons are delicious dipped in dark chocolate. Flatten the surface evenly with the help of an oiled flat spatula. Boil the water in a widemouthed vessel over moderate heat. add the fried coconut shreds to it. Boil for about 30 mins until it reaches a thick syrupy stage. 36 37 . Place neatly heaped teaspoons of the mixture onto a slice tray lined with baking paper. remove from the heat and pour into a slice tin lined with baking paper. Use a spoon to remove the milk scum as it comes to the surface. Now add the ghee and cardamom.

Set in the fridge. Mix the sugar. diced 400g dark chocolate Preheat the oven to 180°C. To layer. Store in an airtight container for up to one week. pinch each coconut mound to form a small bar. For a warming winter night cap try this simple shooter. Using your hands. Lift out with a fork. Melt the chocolate. Place in the freezer to cool. Cocktails and Coffee Coconut cream is commonly used in many of your favourite cocktails. allowing some of the excess chocolate to drip off. one for baking and one for dipping. Drop rounded teaspoonfuls onto one of the baking trays. Place on the second baking tray. Dip each coconut bar in the chocolate. 38 39 . 15ml Kahlua fresh coconut cream 15ml butterscotch Schnapps Pour Kahlua into base of shot glass. egg whites.using a food 200g Fruit for Life Dried processor for best results Strawberries.Strawberry Coconut Bars ¾ cup icing sugar 2 cups finely grated 3 egg whites coconut . Layer with butterscotch Schnapps followed by coconut cream. It also adds a delicious rich flavour when served in coffee. about 10 minutes. pour liqueur and coconut cream over a teaspoon held just above the surface of the liquid below. strawberries and coconut together until well blended. Bake until light golden brown. Line two baking trays with grease proof paper.

Serves 2 c o c o n u t c r e a t ions Not only are fresh coconuts great to eat. Strain into a high ball glass or serve in a fresh coconut. 40 Coconut clackers are a must in a Hawaiian Band! 41 . For a simple garnish top with toasted coconut curls.pass the coconut to music.Pina Colada 90ml Bacardi Rum 1 cup fresh coconut cream 1 cup crushed pineapple pieces ½ cup of freshly grated coconut Place ingredients in an electric blender with 2 cups of crushed ice. Just try some of these creative and fun ideas! Have a Hawaiian Party Add some spice to your next party by having a Hawaiian Lu’au (meaning a feast). the kids and the grown ups will love it. Blend at a high speed for a short length of time. when the music stops and your holding the coconut. Use halved coconut shells for hanging lanterns. they can also be lots of fun. Play ‘Pass the Coconut’ . Serve cocktails or drinks in coconut shells. Virgin Pina Colada The kids also love Pina Colada (virgin. To make a Virgin Pina Colada simply leave out the rum. of course). Halve a coconut shell to make a great dip bowl. Make Hawaiian coconut shell bras. There are many innovative ways fresh coconut and their shells can be used. you are out. For a delicious summer treat mix up a batch of Virgin Pina Colada and pour into ice block moulds.

beads or coconut pieces along the strings. This is a fun one for the kids. removing the meat and sanding the outside. You’ll need plenty of coconuts and plenty of skill. Rub the coconut with cooking oil to seal. Coconut Lights Create a stunning candle holder with coconut shells. Coconut Shy Not exactly a craft idea but no coconut book is complete without mentioning the Coconut Shy. sand and rub your pot with decking oil. Drill holes to attach the strings and tie shells. you’ll never discard an empty shell again. For a simple candle holder fill half a prepared coconut shell with candle wax and wick. 42 43 . The sharp shooters win a coconut if they can knock it off the pole. Coconut Wind Chime For a great tropical feel make a wind chime to hang in the garden. Attach a small eye hook to the top for hanging.coconut craft ideas With so many great ways to use coconuts for craft and around the home. Coconut Bowls Prepare your coconut shell by cutting in half. Drill drainage holes in the bottom half of the coconut to make the pot. 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. Use half a coconut turned up side down to create the top of the wind chime. Make a coconut ring to sit your finished bowl on or fashion a handle from the shell and glue it to the bowl. To finish. make a tea light by drilling holes in an empty coconut shell. Coconut bowls are great for serving soup and dips or any of your favourite snacks.

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