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It is made from dried, ground coconut meat. It has a dense grain that retains more water than wheat flour. Gluten-free; high in fat, fiber, and protein; and with a low glycemic index (which helps ...
Taioro is made from the meat of the coconut drupe and allowed to ferment. The flesh from the coconut is grated and salt water and the juice from the crushed heads of crustaceans is added. The liquid from the crustaceans acts as the fermenting agent and is left to ferment for several days. [1]
The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato, among other ingredients. [1] [2] [3] It is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions such as bilo-bilo.
Nowadays, coconut oil (70%) is extracted by crushing copra; the by-product is known as copra cake or copra meal (30%). The coconut cake which remains after the oil is extracted is 18–25% protein, but contains so much dietary fiber it cannot be eaten in large quantities by humans.
Taro leaves with shrimp, fish, and coconut meat Tiyula itum: Meat in a black stew of coconut milk, burnt coconut meat, and various spices Tupig: Ground slightly-fermented soaked glutinous rice mixed with coconut milk, muscovado sugar, and young coconut (buko) strips. It is wrapped into a cylindrical form in banana leaves and grilled directly on ...
Macapuno is a coconut variety with a jelly-like coconut meat. Its meat is sweetened, cut into strands, and sold in glass jars as coconut strings, sometimes labeled as "coconut sport". Nata de coco, also called coconut gel, is another jelly-like coconut product made from fermented coconut water. [103] [104]
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
Tinumok, tinomok, or tinulmok is another traditional variant from Bicol which uses whole taro leaves wrapped around a mixture of freshwater shrimp, fish flakes (and sometimes meat), shrimp paste, with minced or grated coconut meat, onions, chilis, lemongrass, garlic, and other spices cooked in coconut milk. It differs primarily in its use of ...