Since I was diagnosed a couple of months ago with type 2 diabetes, I have been reading up on all the good and bad foods for someone like me. One thing I have seen quite a bit of is the benefits of coconut for people with type 2. So, when I saw some coconuts on sale at the local supermarket (Yay!), I bought one.
All day, yesterday, I was looking forward to getting home from work, cracking open that nut, and enjoying some fresh coconut flesh. It had been a rather tough day at the office, and I was anxious for a little treat to pick my spirits up. I spent almost an hour peeling away the husk to get to the nut. I openned a hole, and drained the water into a glass. I was brimming with excitement by this point. Several taps with a hammer to break through the shell.
... Disappointment ... I almost cried ... almost ...
Instead of an approximate 1/2 inch thick layer of white flesh, there was less than 1/8 inch. I was able to scrape it all out with a spoon, and had barely a 1/4 cup of coconut to eat. But it wasn't nice chunks to chew on, but thin shavings. My first thought was to cook it, and put it in the freezer until I could figure out what to do, so into the pot it went. As I was turning on the heat, I remembered something another diabetic (my mother) had recently told me. "Add lots of cinnamon to your diet."
An idea was born. An experiment began.
(Since this was not what I initially planned to do, I did not get any pictures taken. I will be sure to do so with the next batch and update this instructable.)
Step 1: The Ingredients
1/2 cup fresh coconut water
1 Tbs ground cinnamon
1/8 tsp ground nutmeg
small jar or container for finished product (baby food jar works)
Step 2: The Coconut
Shred or chop about 1/4 cup of coconut flesh, and put it into a small saucepan. One easy way to do this is to drop chunks into a blender.
Pour 1/2 cup of coconut water over the flesh. You could use regular water if you wish, but I like the extra flavor from the coconut's own water.
Bring to a light boil, then reduce heat to a low simmer.
Step 3: Spices
Add 1/8 tsp of nutmeg.
Simmer until most of the water evaporates out, leaving a syrup or jam like consistency.
Be sure to stir frequently to avoid burning.
Step 4: Finishing Up
Once it has cooled, put the lid on the jar, and store it in the refridgerator.
I enjoyed a teaspoon of my new jam spread over a slice of low-carb flax seed bread.