|Coconut fufu served with recession afang vegetable soup.|
Coconut fufu can be made with desiccated coconut (Chaff left after the coconut oil has been extracted) For this fufu, I made it with the coconut chaff and added a little guinea corn flour; a littlegarri too or any starch to help the fufu bind together. The aim is to consume more roughage (fibre) with little or no carbohydrates so I used 1 cup coconut chaf with just half a cup of flour and the fufu is so filling as I could only eat half of that quantity and I was full, had to keep the other half in the freezer to microwave when I need it. After cooking coconut rice, making coconut oil or getting out coconut milk, the bulk chaff shouldn't be disposed as it can be useful in so many ways like I just made fufu with mine. It can also be sprinkled in your coconut rice, baked as coconut cake, fried with egg added for coconut pancake or sugar added and made into coconut candy.
I just made my coconut oil and will post later.
Coconuts are highly nutritious and rich in fibre (roughage, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow's milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. Coconut fufu is full of fibre and that aids digestion and great for weight watchers, health conscious people and calorie counters. With little or no calorie, coconut fufu just fills you up and digestion is easy too.
See my coconut fufu ingredients below:
COCONUT FUFU PROCEDURE:
After extracting the coconut milk, the chaff is sun dried and used for many things like I said earlier, here they are used for making fufu.
First, I added the half cup guinea corn flout to water (watery) and placed on the cooker, it boils for about 3 to 4 minutes and while stirring I begin to gradually sprinkle in the coconut flour. I do this until the desired thickness is achieved. Note: Too much coconut flour can make the fufu not bind very well. I like to sprinkle in a pinch of salt here. My coconut fufu is ready. Serve with any soup of choice. I served this with low cost afang soup.
The pictures below explain better.
|First the coconuts are grated, cut in tiny pieces and blended|
INGREDIENTS FOR THIS COCONUT FLOUR FUFU:
- 1 cup dried desiccated coconut
- 1/2 cup flour (guinea corn in this case. You can make with a little of any edible starch to help bind the coconut chaff.
- Salt (Optional. I like the taste of this fufu with a pinch of salt)
|Making the coconut fufu: The dried chaff is added to a little starch and made into fufu. Here I used half a cup of guinea corn flour to a cup of dry desiccated coconuts to make my fufu as shown.|
|Making the coconut fufu. I sprinkled a little salt though, that's how I like my fufu sometimes.|
|This is the coconut oil I made from the extracted milk before using the chaff for my fibre-filled fufu.|