Can Babies Eat Coconut?

When you pick up a whole, fresh coconut and shake it, you should hear a lot of liquid sloshing about!

That liquid is coconut water (not, as many people believe, coconut milk).

Coconut water is very nutritious - the sweetest coconut water comes from very young coconuts and it is somewhat less sweet in more mature coconuts. Until the coconut is opened, its water is completely sterile - in fact, during the second World War, the water of young coconuts was used as a glucose supply for injured soldiers when no sterile glucose was available!

After checking with your doctor, why not try giving your older baby a drink of fresh coconut water - it certainly makes a healthy alternative to many commercial juices!

NOTE: Fresh coconut water should be refrigerated and used within 24 hours.

Coconut milk and coconut cream

Coconut milk and coconut cream are available - usually unsweetened - in most supermarkets around the world. Coconut cream is generally used in dessert recipes, whereas coconut milk has many culinary uses!

If you want to use coconut milk in your baby food recipes, then make sure it is unsweetened and has had nothing else added to it.

Better still, make your own coconut cream or coconut milk from fresh coconut - it's VERY easy to do!

Step 1
Choose a good coconut. It should be dark brown in colour and full of coconut water. If it feels as if there is not much liquid inside, then the coconut itself is probably cracked. Not only will you have lost some water, but the coconut may have begun to rot inside.
Step 2
Open the coconut, then grate the flesh. It is not essential to remove the brown skin (which is a great source of fibre), but you may if you prefer!
A coarse hand grater is, we find, the most effective tool for shredding coconut.
Step 3
Cover the grated coconut with boiling water and allow to sit for 15 minutes.
Step 4

Place a fine mesh strainer or a damp piece of muslin over another bowl and strain the coconut through it. If using a mesh strainer, push down hard on the coconut with the back of a spoon to get out all of the liquid. If using muslin, gather it up and squeeze as hard as you can!


The resulting liquid is coconut cream, which should be rich and thick, with a strong flavour. Placing this liquid in the refrigerator causes any thinner liquid (coconut milk) to separate from the cream - you can then spoon the thickest part off the top.

Don't throw the drained coconut away - just repeat the entire process and this second press will give you pure coconut milk!

Another (quick) method is to cut a fresh coconut into small pieces and place them in a food processor. Then, cover them with boiling water and process at high speed. Finally, strain the mixture through a fine mesh strainer to remove any remaining little pieces... and refrigerate!

Baby food recipes using coconut

Baby's Vegetable Curry (6 months+)
8oz (1 cup) red lentils
1/2 small onion, chopped
1/2 sweet potato, peeled and diced.
8oz (1 cup) butternut squash, peeled and diced
1/2 tsp fresh ginger, grated
6 fl oz (3/4 cup) coconut milk
8oz (approx 1 cup) broccoli florets
pinch cumin
pinch turmeric
pinch paprika
Saute the onion in a little oil until golden.
Stir in the sweet potato, squash, ginger and finally the coconut milk.
Stir over a medium heat for a few minutes, then add the lentils, broccoli and spices.
Simmer very gently for 45 mins, stirring from time to time.
Serve alone, or with rice!

Coconut Chicken (7 months+)
1 boneless, skinless chicken breast
2 fl oz (1/4 cup) coconut milk
2 tbsp fresh, whole wheat breadcrumbs
2 tsp shredded coconut
little butter
Preheat the oven to 375 deg F (190 deg C).
Put the chicken breast in a small bowl and cover it with the coconut milk. Marinate it in the refrigerator for a few hours.
Combine the breadcrumbs and coconut in a bowl.
Remove the chicken from the coconut milk and shake off any excess liquid.
Coat the chicken thoroughly with the breadcrumb mixture.
Pour the remaining coconut milk marinade into a small oven-proof dish and place the chicken breast on top.
Dot with a little butter and bake in the oven for around 45 mins until cooked through.
Chop up as required!

Easy Coconut Fish Nuggest

4oz white fish fillet, cut into nugget sized pieces
2 tbsp shredded unsweetened coconut
2 tbsp breadcrumbs
little milk

Mix the coconut with the breadcrumbs.
Dip each piece of fish into the milk, then coat with the breadcrumb mixture.
Fry in a little oil for a few minutes on each side, until golden.