STARBUCKS IS GOING COCONUTS!…##COCONUT MILK

Once again, our neighborhood coffeehouse, Starbucks is testing a new idea; more of a product, coconut milk. Actually, they have tried it in San Diego, California and Washington before and the response seemed to have been favorable. As a result, based on customers’ demand, they have added coconut milk on their menu.

Sometime this month, (February 2015), Starbucks will offer coconut milk on its list of milk options. Based on reports in the media, it will only be in certain territories like Oregon, Ohio and Cleveland. I say bravo to them for taking this step.

It’s not surprising to me that the coffee chain has gone this route. I guess those in charge at Starbucks have discovered that the product is on the upswing. We have all seen a few of the high-profile celebrities, like Rihanna and others toting coconut water. And clearly, someone is doing their homework to know that the health benefits of coconut milk are tremendous.

Studies have revealed by the scientific community that the fat content in coconut includes a large amount of lauric acid which makes it heart healthy. As a result, it doesn’t have any negative effect on cholesterol in the body. Further studies have shown that countries like Sri Lanka and Polynesia where coconut is popularly used in the diet, heart related illnesses are uncommon.

I reckon that Starbucks’ nutritionists have done the research to know that their customers will also reap:

  • loads of fibers, vitamins, minerals
  • a slow absorption in the body which will not spike the glucose level in the body
  • an extra boost of energy, which makes it excellent for physically fit individuals

The question is, “will this test of coconut milk take off?” Already, they have had a positive response in California and Washington. We in Jamaica and in the Caribbean on a whole have been using coconut milk in our sweet and savory dishes for decades.

So far, I’ve  not used coconut milk in my coffee. Maybe, I should do a taste test. Although I love the product in various dishes, I’m sure it’ll be an acquired taste, ‘chasing’ my coffee. Who knows? I’ll have to take a quick swig and determine from a few shots.

Various companies like Grace Kennedy, etc have processed the milk and canned same in different sizes. This step makes it convenient for cooks to use in the kitchen. I do stock same for when I’m strapped for time. However, I prefer to purchase the wholesome product which averages about $1.99. To me, that’s priceless.

When I take it home, I use a hammer and give it a few bangs so as to break the husk. Ahh, it’s always a pleasure to drink that refreshing water within. I extract the flesh from the husk with a dull knife. Coconut pieces are then chopped and placed in a blender with water. A few minutes of blending action will yield perfectly healthy milk from nature.

COCONUT FLESH IN HUSK
COCONUT FLESH IN HUSK
COCONUT MILK AND LEFT-OVER PIECES OF COCONUT
COCONUT MILK AND LEFT-OVER PIECES OF COCONUT

Perhaps, Starbucks should stir awareness by recruiting a few prominent individuals like sports stars and entertainers to promote the coconut milk in coffee and the diet on a whole.That would seem ‘kool’ to their fans and supporters. Starbucks would definitely see a positive on their balance sheet.

Now, the question is, “where will Starbucks access the coconut milk?” Perhaps, Jamaica Coconut Board along with Grace Kennedy. That would be an excellent way to go. However, word out is that they already garnered their supplies from an Indonesian island called Sumatra in a concentrated form.

Will the addition of coconut milk to the menu be a permanent ‘fixture’ and increase sales? Only time will tell.

 

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