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, June 11, 2011

Kamehameha Day 2011


June 11 marks the 139th observance of Kamehameha Day,
honoring Kamehameha the Great, the monarch who first established the unified Kingdom of Hawaiʻi.



Yesterday was a State holiday and festivities kicked off with the annual lei draping ceremony in front of Aliʻiōlani Hale in Honolulu. Students from Kamehameha Schools presented the leis and members of the Honolulu Fire Department used a cherry picker crane to bestow them on the statue. Festivities are continuing today with a Floral Parade beginning at I'olani Palace.

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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

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