The Funny Coconut

Oh what can I say about a coconut!!  It is a superstar among fruit, I mean, come on, how many fruits can you think of that have had leading roles in movies and rock songs.  It has been used to mimic the sounds of horses (thank you Monty Python) and made people smile with the promise of a tasty adult beverage (lime and a coconut)

Now that you have a smile on your face replaying all the times a coconut has been a star, lets talk about the health benefits.  As you can see from the picture above (some of my favorites) the coconut affects all aspects of the body from the skin to the systems.  These are my Top 10 :)

1. Increases Energy Levels - It contains MCFA which are digested quickly and actually bypass the digestive process which means they are not stored as fat and completely utilized by our bodies.

2.  Reduces Inflammation - It promotes circulation in the areas of inflammation which causes increased blood supply to these areas.

3.  Supports Tissue Repair - It does these by destroying harmful microbes

4.  Helps Prevent Liver Disease - It contains medium chains of triglycerides which are converted to energy

5.  Supports Thyroid Functions - It does this by optimizing the bodies metabolic rate

6.  Promotes Weight Loss - It does this by being easily digested and optimizing the metabolic rate

7.  Supports Youthful Skin - It reduces inflammation of the skin and reduces harmful bacteria

8.  Reduces Symptoms of Psoriosis - It penetrates the tissue to reduce the flaking, itching and blistering

9.  Promotes Heart Health - It assists in keeping our arteries clear

10.  Protective Antioxidant - I think this one speaks for itself!!!!!

And as a little treat, here is a TASTY recipe for out ROCKSTAR!! (brought to you from Taste Of Home)


Pina Colada Cheesecake (I might be wanting something sweet)

• Prep: 40 min. Bake: 1-1/4 hours + cooling
• Yield: 12 Servings

40

Ingredients

• 15 shortbread cookies, crushed
• 1 cup flaked coconut, toasted
• 3 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) reduced-fat cream cheese
• 3/4 cup sugar
• 3/4 cup cream of coconut
• 3 tablespoons 2% milk
• 3/4 teaspoon rum extract
• 3 eggs, lightly beaten
• TOPPING:
• 1/2 fresh pineapple, peeled and cored
• 3 tablespoons apple jelly
• Edible blossoms, optional

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired. Yield: 12 servings.