TROPICAL DECORATIONS AND PARTY EVENTS

Florida coconuts will serve your tropical party guests fresh coconut water. We do pig roasts, Indian weddings, Hawaiin Luau party events, Tropical parties with decorations of fresh banana leaves and bamboo. Please call us  for your next tropical event. (954) 297-6677

coconut flowers at the Indian wedding ceremony

Hi Mr. Larry

Here are a couple of photos taken of the coconut flowers at the wedding ceremony. Good Luck with your toddy project.

Dr. Vijay Menon

Indianapolis

Sat, 26 Jun 2010 

RECIPE - HOMEMADE COCONUT CREAM

Do not confuse coconut milk or water fresh from the coconut with coconut cream. It is easy to make your own coconut cream at home.

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes

Ingredients:
1 coconut, shell removed and flesh grated (or 2.5 ounces fresh grated coconut), coconut water reserved
Reserved coconut water, plus enough cream or milk to measure 1 quart

Preparation:
In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.

Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.

The remaining flesh may be air-dryed and/or toasted for other uses.

Refrigerate the coconut cream and use within 5 days.

Use coconut cream in savory dishes, desserts, and drinks.

Recipe - Açai Coconut Smoothie

Acai Coconut Smoothie

This smoothie hydrates and tastes like dessert.

2 packs Original Açaí

-1 organic banana

-1 cup of organic coconut water

-5oz of Original Açaí juice

-Coconut flakes (optional)




1. Add Original Açaí Smoothie Pack, Original Açaí Juice, coconut water and banana into blender.

2. Blend on high. Add more coconut water if necessary- but keep it thick.

3. Pour into a glass and garnish with coconut flakes.

FRESH COCONUTS!

Fresh coconuts contain both refreshing, potassium/electrolyte-laden coconut water and small amount of soft jelly-like immature coconut meat. Drink the coconut water by itself or as part of a refreshing beverage, and use the meat in salads and diced or blended into beverages.

Coconut water is fat free, delicious, and a great way to rehydrate after strenuous physical activity. It offers potassium, minerals and electrolytes in quantities that can exceed popular brands of sports drinks. An extremely popular beverage in Central America, Southeast Asia, and the Pacific.

Each coconut can contain up to two cups of water, plus a small amount of meat.

Please share your questions, ideas, recipies and opinions about our fresh coconuts.

Fresh coconut salad

For the dressing

15g galangal (or ginger), peeled and chopped 
1 bird's eye chilli, chopped 
½ tsp shrimp paste 
½ tbsp dried shrimps 
35g fresh coconut, finely chopped and toasted at 140C for 10 minutes 
½ tbsp roasted peanuts 
1 tbsp fish sauce 
½ lemongrass stalk, chopped 
¾ tsp salt 
80g palm sugar 
3 tbsp lime juice

For the salad 
3 tbsp peanut oil 
300g prawns, shelled and deveined
180g fresh coconut, shaved with a vegetable peeler 
1 green papaya, julienned (net weight 180g) 
90g cucumber, julienned 
30g picked coriander leaves 
30g picked mint leaves 
15g Thai basil leaves, shredded 
1½ mild medium red chillies, deseeded and julienned 
8 baby red shallots, peeled and thinly sliced (net weight 80g) 
50g roasted peanuts, chopped

Put the first nine dressing ingredients in a small food processor bowl and blitz to a fine paste. Heat three tablespoons of water in a small pan, stir in the palm sugar and, when it has dissolved, add the paste and cook for few minutes, stirring. Set aside to cool, then add the lime juice.

Heat the peanut oil in a frying pan, add the prawns and a pinch of salt, and stir-fry for two to three minutes until cooked through.

Put all the remaining salad ingredients in a large bowl, add the prawns and any oil from the pan, pour over the dressing, stir gently and serve.

Coconut Mousse Recipes

Ingredients:
material:
1500 cc water
500 cc coconut milk
125 grams sugar
20 grams of agar powder white
1 tablespoon cornstarch
500 cc whipped cream
50 cc rum
100 grams of young coconut meat, rake smooth
sauce:
125 cc water pineapple, the grated pineapple flesh, squeeze the water
50 grams sugar
Pineapple juice 125 cc
1 teaspoon cornstarch
2 drops yellow cake coloring
Cooking Method:


How to make
Ingredients: Mix water, coconut milk, sugar, agar-agar powder white, and cornstarch, stir well and cook over low heat, stirring, stirring until thick, remove and let cool.

Enter the whipped cream and rum, stir, then add the coconut meat, stir well.

Pour this mixture into serving glasses and set aside, allow it to harden.

Sauce: Mix all ingredients, mix well and cook over low heat, stirring, stirring until boiling and thickened, remove from heat.

Pour sauce into serving glasses earlier, and then store in refrigerator until hardened, serve.

COCONUT OPENER

The fastest coconut opening tool

Opening a young coconut has never been so easy to as with this brazilian stainless steel tool. Pop the cap off of the green coconut and push the point all the way into the center where the cap was. Then turn the tool a few times around like a cork bottle opener. Pull the tool out and out comes the "coconut cork". No knives, drills, rocks or machetes are needed!