Coconut is having a moment in our food markets right now. Paleo people, vegan folk, and even the gluten free crowd are in love with it. The raw rebels are quite besotted with its binding properties. You can use the water to rehydrate after a workout (thank you high potassium content). The milk, a mixture of juice and flesh, is a fabulous base for curries or smoothies. The flesh as a flour or shredded flakes transforms baked goods and toppings of all kinds. You can use the oil to cook with or to moisturize your rough hands after a long day of trying to break open a coconut.
Coconut is anti-bacterial, anti-viral, and anti-fungal. Coconut is pro-fiber, pro-heart health (thank you healthy fatty acid content), pro-intestinal regularity (but not too regular), and it makes you smarter. I swear to God, there are studies that prove it is so.
But really, the best thing about coconut is this: Coconut water is an unparalleled mixer. With alcohol, that is. Fresh coconut water is slightly sweet and nutty, the merest tinge of salty. Really, just a wave of the hand salty, more an idea of salt than a flavor sensation. And when you combine it with say, rum, any country’s rum, (Lord knows rum is a deep subject that I don’t have time to address just now, just use your favorite) and ice, it becomes the perfect refreshing tropical drink. Hydrating you right on the heels of dehydrating you. Killing whatever tropical bacteria, viruses or fungi you might have unknowingly become acquainted with. And acquainting you with unknown persons who, until they shared with you the drink you just made for them, had no idea just how incredibly attractive you are.
Here you go: 1 part rum + 2 parts coconut water + 2 or 3 ice cubes. Done. Have fun!