Monin Coconut Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
The humble coconut may look a bit unusual its hairy outer shell certainly doesnt do justice to the incredible versatility of whats inside but it is a fruit which has a lot to offer. The image of a palm tree laden with coconuts is one that immediately conjures up visions of a tropical paradise. This is largely because coconut palms are usually found in warm climes and their ability to thrive in sandy soil means that they can be found on some of the most beautiful beaches in the world. Coconuts are used in cosmetics, home furnishing and in a variety of foodstuffs, not to mention their significance to a number of different cultures the world over.
The distinctive flavour of coconut has been perfectly captured in Monin Coconut Syrup, allowing you to add it to hot and cold drinks, whipped cream, or just about anything.
Coconuts through the ages
It seems likely that there were coconuts in South East Asia as far back as the 1st Century BCE when literary scholars wrote about them in some of the most important historical texts of the time. The name coconut wasnt settled on until much later, however, with earlier versions including the Tamil term thenga which was used in the travel diaries of noted adventurer Ludovico di Varthema in 1510 and an early horticultural digest written in the late 17th century.
As far back as 1280, Marco Polo used the name nux indica to describe coconuts, a term which was derived from the Sumatran term jawz hindi meaning Indian Nut. The name coconut originates with the Portuguese explorers of the 16th and 17th centuries who came across Pacific Islanders with a ready supply of coconuts. The explorers likened them to ghosts or witches, called coco in Portuguese folklore, with the word itself simply meaning head or skull.
The shape of a coconut, its three indents and hairy appearance have combined to form a raft of comparisons between coconuts and human heads, and there are many legends and local stories which reference the potential for eerie misunderstandings. These may have been encouraged because of the nature of the coconuts propagation as well their size makes them unsuitable for pollination by bees or birds, so the seeds break off and can float on water until they reach an appropriate place to germinate. This meant that when early travellers were sailing between islands, seeing a coconut bobbing up and down in the water resulted in several unnecessary rescue attempts before crews began to recognise the distinctive hair that signals a coconut rather than a sailor fallen overboard.
Coconuts the fruit that has everything
Despite their unusual appearance, the combination of rough outer shell, creamy inner flesh and the delicious coconut water inside them make an important economic contribution to the areas where they are grown.
The seed provides oil which is used for cooking, making margarine and as a moisturiser for skin; the white flesh can be used fresh or dried in cooking including popular desserts such as macaroons; coconut milk and the desiccated coconut used to make it are often used in savoury dishes such as curries; coconut flour is increasingly popular as an alternative to wheat flour and to provide additional nutritional benefits; coconut chips are popular snacks in the tourist areas of Hawaii and the Caribbean; dried coconut is used the world over as a filling for chocolate bars and other desserts; coconut water is highly prized in the tropics as a drink, is currently increasing in popularity as a sports drink, and can also be fermented into coconut vinegar.
Even the coconut shells are not wasted the hard outer shells are used to make buttons, bowls and ladles, not to mention their use in theatres and films to recreate the sound of horses hooves and in China and Vietnam, there are traditional instruments made from the dried half shells.
The fibre that grows on the hard husks of coconuts is called coir and is used to make ropes, mats, sacking, brushes, fibre stuffing for mattresses and even caulking for boats; coconut leaves are used to make bowls and baskets, as roofing thatch and in some areas they are woven together to create temporary structures in which people get married.
With so many ways to use every part of the coconut tree, it is no surprise that they are referred to in Sanskrit as the tree which provides the necessities of life, in Malay as the tree of a thousand uses and in the Philippines as the tree of life.
A truly versatile flavour
Coconuts may have many incarnations, but most of us are familiar with the sweet taste and smell of coconut which goes so well with a host of other flavours, making it a popular ingredient in a range of dishes. Monin Coconut syrup is a great way to get a concentrated hit of coconut whenever you want it and this recipe is perfect for breakfast, dessert or just a snack.
Banana and coconut pancakes
You will need:
125g of plain flour
1 tablespoon of caster sugar
2 teaspoons of baking powder
¼ teaspoon of salt
1 egg, beaten
225 ml of milk
2 ripe bananas, mashed
2 tablespoons of vegetable oil
100ml of cream
60ml of Monin coconut syrup
Whipped cream dispenser
NOS cream chargers
1. Combine the flour in a bowl with the baking powder, salt and sugar. In a separate bowl, mix together the egg, milk, bananas, oil and half the coconut syrup.
2. Add the flour mixture to the banana mixture, stirring until thoroughly combined although the mixture may well still be lumpy.
3. Heat a frying pan on a medium high heat. You can scoop the mixture or pour it into the pan to make pancakes of the desired size. Cook them until they are golden brown on both sides.
4. While cooking, add the remaining Monin coconut syrup and cream to a whipped cream dispenser, and close securely. Screw on a whipped cream charger, and shake the device thoroughly for several seconds to create fluffy, coconut-infused whipped cream. Serve the pancakes with a squirt of coconut-flavoured whipped cream on top. You can also add more chopped banana, chocolate chips or other fruit as desired.
From hair products to piña coladas, coconut has a unique place as a firm favourite amongst people the world over. This recipe is a simple way to shake up traditional pancakes with a deliciously sweet coconut flavour.