Young coconuts, also known as ma-prao orn, are encased in a uniquely shaped ivory shell. The young coconut is harvested directly from the tree before it has time to age and drop like the more mature white and brown-husked coconuts. Inside is a refreshing juice and a soft jelly-like meat. This white coconut meat offers a sweet flavor and is soft enough to be eaten with a spoon.
Young coconuts provide a source of calcium, carbohydrates, a trace of iron and dietary fiber. The water in this coconut is very high in electrolytes. One average coconut contains about 140 calories. Saturated fat is present in coconut meat, a rarity for fruits and vegetables.
Young coconuts are especially ideal for making desserts. They can be used to flavor a variety of baked goods, ice cream, pies, sorbets, and beverages. Flavored frosting for cakes and cookies Make a colorful sweet topping for baked goods and confections. The fresh coconut water can be slightly frozen where the juice will turn to ice and can be eaten like a sorbet. Blend coconut water and flesh to make a smoothie or a base for soups. For flavor variation, add avocado, dates, figs, carob powder, or maple syrup. To store, always refrigerate.
Young coconuts are available year-round.