Findings from one of the world’s leading authorities on fats and oils,

Dr. Mary Enig, a Ph.D. nutritionist/biochemist has undertaken much of the coconut oil research in more recent years. Dr. Enig has classified coconuts as a "functional food," which provides health benefits above and beyond the basic nutrients. She has specifically identified lauric acid as a key ingredient in coconut products.

Saturday, February 26, 2011

Mahalo to Coach Bob, an outstanding inspiration in his field!

" ... I cannot tell you enough how much I appreciate this site... I visited your blog & it's great ... keep up the good work on the virtues of coconut! Thank you..."
~ Coach Bob, 
Extreme outdoor athlete! Into mountains, deep sea and air sports. Environmentalist. Lifestyle Change Coach!

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Tempura-Style Coconut Shrimp

10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
1/2 cup regular white flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cayenne pepper (to make your shrimp spicy)
1 egg
1/3 cup ice water
1/2 cup dry shredded unsweetened coconut
1 cup coconut oil

PREPARATION:
Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper (if using).
Crack the egg into the flour mixture, then add the ice water, stirring to break the yolk and form a fairly smooth batter (don't worry if there are a few small lumps).
Deep fry shrimps at about 375 F, until they are brown.


Serves 4 as an appetizer, tapas plate, or party food.
Excellent eaten on its own, or served with a dip. ENJOY!

How to Cook Anything (substitute coconut oil for any cooking oil in recipe)

Coconut Bar

What's Up? 15th Annual Coconut Festival 2011 - Kapaa, Hawaii - October 1 & 2