Tender Loving Coconuts

Crack!

The dark, fibrous shell breaks, and fragrant coconut liquid begins to ooze out. Using a sharp knife, you separate the luscious white flesh from its shell; then grate it to make rich, delicious coconut milk. The milk will add delicate flavor and a smooth creamy texture to your lentil soup simmering on the stove.

But it is not only for its taste that the coconut is valued, says The Council of Maharishi Ayurveda Physicians. "Coconut," says The Council, " is considered a divine plant in the Vedic tradition. Whenever you perform a sacred ceremony like a yagya, a coconut must grace the occasion. Thus, the coconut enjoys the hallowed status of a select few herbs and fruits-like holy basil and amla-in the Vedic tradition.

"What's in a Coconut? The Council goes on to reflect on the flak that the coconut has received from certain quarters. "I know that people accuse the coconut of being heavy, ama-causing, and cholesterol-increasing. In my opinion, they are only partially right. A recent research study from the Department of Biochemistry in the University of Kerala states that the fatty-acid composition of coconut changes as it grows. This change in composition is being studied by scientists in many places. But ayurvedic scholars knew many centuries ago that coconut has different properties at different stages of its life."

"In the ayurvedic nighantus or classical texts which talk about raw materials or fruits, the coconut is actually divided into three types of coconuts," says The Council.

The Three Coconuts

Baal or Tender coconut: This type is 90 to 95 percent water. The liquid from this coconut is at its purest and most healing. It is considered the best for its cooling properties, for it is a proven pitta-pacifier. While unclogging the body's channels, tender coconut water lubricates the dryness caused by ama. It repairs the gastro-intestinal tract, and its snigdha or sweet quality gives it a pranaropana-life-restoring-capacity.

Madhyam or Middle-aged coconut: In addition to water, the coconut at this stage has some soft pulp. Madhyam coconuts have less water than tender ones, but more water than mature coconuts. The water is slightly milky at this age. In the classical ayurvedic texts called Raj Nighantus, the middle-aged coconut is said to be the most nutritious. This type generally has more carbohydrates, protein, minerals, phosphorus, and Vitamins A, B, and C than the other two forms.

Mature or Pakva coconut: This type of coconut has firm "meat" or pulp, and very little water. Ancient ayurvedic scholar Bhav Mishra wrote that when a coconut becomes mature, it becomes heavy to digest, and it can also aggravate pitta or vata if the digestive agni of the individual is low. Mature coconuts can also build up toxic ama by interfering with digestion. If large quantities of this variety are consumed daily, then a person can suffer hyperacidity, and worse still, elevated cholesterol levels.

Therefore, people who have low agni or digestive power are not advised to eat mature coconut, unless it is combined with ingredients that balance its negative properties. In the south of India, for instance, says The Council, a popular way to eat coconut is in the form of chutney. Combined with healthful ingredients like roasted chickpea flour, curry leaves, mustard seeds, and oil, the coconut is used in smaller quantities, and can actually be beneficial.

The Key To Eating Coconuts

The Council points out that if you understand the samyoga and samskara of coconuts: that is, the right ways to choose, combine, process, and prepare them, then you can extract the maximum benefit from this healing fruit.

In general, tender and middle aged coconuts are good for almost anyone. But if you're a kapha-dominated person and drink coconut water at night, then it will make you feel so cool and heavy that your kapha dosha will go out of gear, causing all sorts of health problems. Ayurvedic literature is full of praise for the tender coconut. Ayurveda's revered ancient healer, Sushruta, noted that tender coconuts are "bal maans prada" in nature. That is, they strengthen muscle, the cardiovascular system, and the seven body tissues. Middle-aged coconuts are also said to possess these healing properties. Both kinds help cleanse the urinary tract.

The Council of Maharishi Ayurveda Physicians quotes Charaka, who is widely credited as being the founding father of ayurveda, as having observed that tender and half-mature coconuts have "bringhan, snigdha, seetani, balyani, madurani " properties. Which means they increase the quantity and quality of all 7 tissues, they are vata-pacifying in nature because of their unctuous qualities, they cool and strengthen, and are filled with sweetness. To this, Bhav Mishra adds that "komal narikelam nihanti pitta jwar pitta dosha." That is, the tender coconut helps get rid of any heat related to pitta aggravation, and alleviates any pitta-related disorders.

17 Reasons You Should Love Tender Coconut

There is much to love about the tender coconut: There are times when your body fills up with pitta-charged ama-visha (toxic matter). This causes the ph levels in the deeper digestive system to fall, leading to severe hyperacidity or amla pitta. That's when the coconut can step in to heal. Because it is anuloman in nature-capable of getting all the toxins and Vata to move downward and helping to move pitta and purify the digestive system of it-tender coconut balances acid levels and cools the system. This makes it superior to other herbs and fruits that can cool down pitta, but do not flush it out of the system.

It is delicious!
Coconut Cooking Basics
You can drink the liquid that comes out of a coconut, but don't use it in cooking. Fresh coconut is always best, but if it is not readily available, you can generally find good quality dried, grated coconut and coconut chips in natural food stores. Use the unsweetened type, which is free of chemical ingredients. Tender coconuts, or ones with pulp and water, are generally available at oriental groceries. Slash off the top with a sharp knife (the store will sometimes help open coconuts), insert a straw, and enjoy!Use coconut milk the same day-make it fresh each time. Grate fresh coconut and blend with a little warm water. Squeeze to get the rich first extraction. Add more water re-blend and squeeze again to get a thinner second extraction.
Strain.

The sweltering days of summer are ideal for cooking-and cooling-with coconut.

We hope you will try different ways to enjoy this nourishing, cooling food.