Juicing Coconuts: Why You Need to Add Coconuts to Your Favorite Juice Blends

When planning juices for the day or week, many people skip over coconuts as viable juicing ingredients. Sometimes, they simply don’t realize how delicious coconuts are in juice. At other times, juicing enthusiasts make the mistake of thinking coconuts are time consuming or downright difficult to juice.

I want to tell you that if you’re not juicing coconuts, you should be. Including coconuts in your juicing plan is a great idea for many reasons.

Coconuts are extremely good for you, they make amazing juicing partners to most fruits, and they’re pretty simple to juice once you master the method.

Let’s talk a bit about juicing coconuts and coconut goodness in general.

A Little Coconut History

It’s not clear where the coconut originated, but most people associate the fruit (it’s actually a drupe, but it’s a close cousin to a fruit) as coming from Polynesia and Eastern hemisphere locales.

Scientists have studied art, botany, folklore, fossils, and travel records to determine whether the coconut began its life in the Indian-Pacific region or even in South America.

The oldest fossils date back to approximately 55 million years ago and were found in India and Australia.

It doesn’t matter much to most coconut and juice lovers where the food came from.

What is important is that the coconut migrated across the globe and it’s now available worldwide as a culinary treasure.

It’s Like a Fruit, Right?

Most people refer to the coconut as a fruit, but like I said it’s actually classified as a drupe.

It comes from the coconut palm tree and it has a hard, stony center like many fruits (like a peach).

But, unlike a lot of fruits, the coconut also has a hard outer layer, which is called an exocarp (in comparison, the peach’s exocarp is soft and fleshy).

The coconut’s exocarp is made up of the characteristic brown “husk” of the mature coconut and its white-ish tan underlayer.

The white coconut flesh is what we see when we view the typical coconut on display at grocery stores.

This is the layer that we will be juicing.

You’ll often see young coconuts on the store shelves and at farmers’ markets.

These coconuts differ slightly in taste and nutritional benefits from mature coconuts, but again with young coconuts you will juice the white fleshy inner part of the fruit.

Coconut Love Through and Through

Along with the yummy white flesh of the coconut, a whole coconut yields a delicious water that tastes great drunken straight or added to juiced fruits.

I love to juice the actual flesh of the coconut and then mix it with the saved water for an ultra-rich and luscious drink.

I also combine my juiced coconut flesh and coconut water with tropical fruit juices like those from mangos, papayas, and guavas.

These juices are decadent and ever so special.

I find it pretty extraordinary that just one fruit provides for our bodies in so many ways.

Coconut water is very hydrating and can be a wonderful part of a refreshing summer juice.

Juiced coconut flesh is filled with compounds that give the heart and brain needed protection.

Consider that coconut oil (pressed coconut flesh) is used to combat Alzheimer’s disease. Coconut meat boasts heart-healthy fats that human bodies require.

In addition, coconuts contain medium-chain triglycerides that convert to energy instead of fat, which is great when you need a pick-me-up during the day.

Coconuts also have antimicrobial properties and are antibacterial, which means they work to support a healthy immune system.

Now that we’ve talked a bit about the goodness of the beloved coconut, let’s get down to some recipes that you can prepare at home for lovely coconut juices.

Enjoy the following coconut juice recipes and feel free to play around with the ingredients to come up with your own extraordinary creations.

Coconut Pineapple Juice

1/4 of a pineapple, peeled

2 cups coconut meat

1 pear

Coconut Mango Juice

2 cups coconut meat

1 whole mango, peel and seed removed

1 cup coconut water

(Combine coconut juice, mango juice, and coconut water in a martini shaker then pour into a tall glass, or stir in a tall glass)

Tropical Juice

1 cup coconut meat

1 guava, peel and seeds removed

1 cup pineapple flesh

2 kiwis, peels removed

Coconut Carrot Juice

2 cups coconut meat

4 carrots, tops removed

Coconut Sunrise Juice

1 cup coconut meat

8 apricots, pits removed

1 carrot, top removed

1 organic green apple, stem removed

1 cucumber

1 1/2-inch piece of ginger

These are just a few of the incredible concoctions you can make by juicing coconuts.

I recommend you purchase about 6 coconuts for the week (ask your grocer to cut the tops off, if you want, because coconuts can be tricky to open) and play around with some recipes for coconut juices.

Enjoy the tropical and indulgent flavors of the coconut, and feel free to leave some of your creations in the comments below.

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