When the Island's most talented designer and event coordinator Amanda Robson @FeastHawaii asked if we'd host her signature seasonal pop up, we of course said yes! Amanda has a reputation for creating some of the most amazing spaces from World Surf League events to dream weddings & farm dinners. Those enough lucky enough to attend (the event sold out in less than 2 hours) were treated to course after course of epic dishes, many naturally featuring coconut. The menu item that stole the show was without a doubt the coconut beet soup. One of the most creative coconut dishes we’d ever had - sat ..read more

Last week I was asked to be a guest on the Meathead Hippie Podcast. Long un-edited conversations are a cool way to share ideas & information. If you have a long drive, a pile of dishes or some garden work - give it a listen. Hope you enjoy ..read more

For thousands of years islanders around the globe have gathered freshly fallen brown coconuts, husked them, cracked them open and made their daily coconut milk. Today many people who have never even seen a coconut tree add coconut milk, gathered from the supermarket shelves, to their smoothies, bowls and recipes. But not for long if a small group of politicians get their way. Lobbyist and senators from several big dairy states have begun a legal battle, griping that “milk” cannot be sourced from a coconut, almond or any other plant. According to them what we modern coconut lovers are cooking ..read more

Part 1 - Turning waste into healthy garden soil. https://video.wixstatic.com/video/8d23bb_a17917d76f9f4085adc232aba69912e7/1080p/mp4/file.mp4 Usually when we talk about coconuts we focus on whats inside - the meat and water. This post is about the outside, the leftovers, the byproduct of all the coconut noodles sautéed and ice cream devoured at our farm. We are talking about everything husked off and every empty coconut which has been split in half and scraped clean. Those leftovers pile up outside any true coconut lovers kitchen. That pile represents good honest living. It’s something to be p ..read more

Coconut noodles are an easy snack to whip up that everyone who visits our farm loves. Our noodle recipe has become world famous after being featured on “Guy Hawaiian Style”. You can serve the noodles in any sauce, but on our farm we keep it simple to avoid allergies and let the coconut shine through. I NGREDIENTS 2 spoonmeat coconuts 2 tbsp tamari (gluten free soy sauce) 1 green onion or chive finely chopped 1 tbsp coconut oil PREPARATION Machete open coconuts, set water aside, split in half. Remove meat in whole pieces using a cheap plastic spatula. Wash meat under cold water, removing inner ..read more

Easy to prepare, this hearty soup makes regular appearances in our farm kitchen. When deciding what to bring to potlucks or dinner parties it is often our go-to choice. The short ingredient list and no frills procedure mean even a novice can confidently whip it up. Served in small delicate portions it makes an appetizer, so as to not steal the show. Or if other guests didn’t bring enough food, it can save the day served as the main course. https://video.wixstatic.com/video/8d23bb_23997a91f2f74dcdbf7f4355120b7ab4/1080p/mp4/file.mp4 Born partially out of necessity, the recipe credit belongs to m ..read more

Homemade coconut milk is ridiculously easy to make and tastes infinitely better than anything store bought. It is the foundation upon which many recipes build. It is the secret to perfect soups, mouthwatering ice cream, healthy glowing skin and the best coffee drinks of your life. Our recipe calls for coconut water in lieu of plain water. The alchemy of combining mature meat with sweet coconut water sets this recipe apart. Master it, your taste buds will thank you. INGREDIENTS 1 shaker coconut water of drinking coconut PREPARATION Husk or chop a shaker coconut in half using machete or axe. Sc ..read more

Drive through any resort area, golf course or public beach park in Hawaii and you’ll pass hundreds of coconut trees along the way. Look closely up at tops of these trees and you’ll become aware of a sad irony - between all these coconut trees, there is hardly a single edible coconut to be found. Fear of falling coconuts and the potential lawsuits that could follow force the owners of these unlucky trees to subject them to what we call “neutering”. Two or three times a year the trees are climbed, the reproductive features (flowers and emerging flower pods) are removed along with the lower and m ..read more

Whether your are visiting or live in Hawaii, chances are you’ve heard the saying - “You are more likely to be killed by a falling coconut than by a shark”. Heck you may have even repeated it. Though fun to say, the time has come to debunk this utterly wrong and all too long standing myth because - it simply is not true. It is a fabrication, a lie easily exposed by simply glancing at the score board. Hawaiian newspapers emerged shortly after the arrival of the first pacific printing press in 1821, and they’ve kept a meticulous tally on un-timely deaths. Well kept after, these papers act as imp ..read more

A common question and a natural starting point for anyone wanting to process coconuts at home. Ask a hundred coconut choppers around the globe and likely you’ll get a hundred different answers. Everyone has their excalibur, or at least they used to. Sadly most households in Hawaii today don't open many coconuts and the machete has been pushed to the back of the garage. Rarely used, most are clunky, dull and in our opinion poorly balanced. Too heavy and a machete will wear ur body down, too thin it bends or gets stuck in the coconut. And while even the oldest, rustiest machete will allow you to ..read more