Ben Stone
Member
- Joined
- Jan 25, 2020
- Messages
- 65
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Click Here if you want to upgrade your account
If you were able to post but cannot do so now, send an email to admin at raypeatforum dot com and include your username and we will fix that right up for you.
Perhaps I don't see it clearly. What is the amazing part there? Other than the unique experience?
What I would consider amazing is the fresh coconut sap, from the tree itself. It is where coco sugar comes from. The sap is translucent white, and is taken always fresh, and usually drank cold, as the sap is cooled to keep it from turning into vinegar. This sap can also be made into alcohol.
I don't know it is processed, but it can turn into coconut, which is honey-like in its flow and texture. Further processing turns it into coconut sugar.
Because the fresh coconut sap is usually taken from the high coconut trees, it's usually tapped by agile tree climbers. This sap is rarely promoted, as it's something that people in these areas take for granted. I also suspect that city people and foreigners aren't used to the taste as the taste has to be acquired. Once one acquires the taste, he will have a longing for it, as I do. It's like blue cheese. Usually one is exposed to it through parents - a cultural passing on of a native taste.
I just like the firm marshmallow texture of it and its mild sweetness. I was always on the hunt for them. Theres almost nothing I have tasted that comes from the coconut palm that I havent loved. Even coconut shell charcoal
Hope you din't find the charcoal too bitter lol.
I should look for a coconut that's gone all the way to being a sprout. The taste could be different from just a budding coconut sprout. I hope I'll like it. For the taste and texture. Not sure about the nutrition. Not everything has to be nutritious, but everything has to be at least not toxic.