Our COCONUTTING competition has finally come to an end and our judging panel was absolutely astounded by the quality and creativity of all the entries submitted!

Judging was tough and we’ve had a blast looking through all of the fabulous entries. After much deliberation the winner was chosen.

CONGRATULATIONS To our Competition Winner – MICHELE CHIU!

Winner of the Jungle Produce Coconutting Photo Competition

Michele’s coconutting photo demonstrated that she is indeed absolutely Coco-nuts plus many of the amazing benefits of coconuts!

Well done Michele! She will be receiving a $5,000 travel voucher to use with Coral Seas Travel and we’re looking forward to hearing about her trip.

Well done also to the many people who submitted an entry and we look forward to having you involved in our future competitions.

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We’re looking for your best photo that demonstrates the theme COCONUTTING.

It could be passionate, fun, crazy, crafty, gourmet, educational – just go nuts!

There’s no limit on the number of times you can enter but every entry must have Jungle Produce coconut label somewhere in the picture.

We’ve had some terrific entries so far and the competition goes until the 30th of April. So tell all your friends and get those cameras snapping and get yourself in the running to win the $5000 travel voucher!

Check out some the entries www.coconutting.com.au

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The Australian whose business has been exporting coconuts from Samoa for over 30 years yesterday visited Palalaua College at Siumu to meet two students whom he has offered to pay for their tuition and exam fees for 2013.

Easter Tofaeono and Loretta Leota, both 17, are the first of many students from the village who will benefit from the “Gabrielle Pritchard Scholarship Award” over the coming years.

Jungle Produce owner Geoff Pritchard had the great honour of presenting the “Gabrielle Pritchard Scholarship Award” to two outstanding Samoan students.

The award is in memory of Mr Pritchard’s daughter, Gabrielle, who died in Samoa 22 years ago as a result of a car accident.

During the brief meeting Mr Pritchard emphasised the importance of education.

Speaking about his daughter, Mr Pritchard said the scholarship award is something she would have initiated.

The businessman also urged the students to aim high. he told Ms Tofaeono and Mrs leota that they “must be an inspiration for other young people coming through.”

Mr Pritchard was accompanied by dear friend, Uaea Apelu, during yesterday’s presentation. Mr Apelu said he would monitor the student’s’ development to determine if there are any other areas where they might need assistance.

Meanwhile the scholarship is awarded to the top Year 12 students. the winners are chosen at the end of the school year.

Mr Apelu said the scholarship is an opportunity for Mr Pritchard to serve his community since the businessman has just completed a home on the hill above Siumu.

Principal of Palalaua College, Tofi Tunuufai, was extremely grateful. She said Siumu – and Samoa – needs more Good Samaritans like My Pritchard to help develop education.

She assured Mr Pritchard that the students would do their best to reciprocate the generous gesture.

Article by jasmine Netzler, The Samoan Observer, 10th January 2013

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Pina Colada

• 90ml Bacardi Rum
• 1 cup fresh coconut cream
• 1 cup crushed pineapple pieces
•  ½ cup of freshly grated coconut

Place ingredients in an electric blender with 2 cups of crushed ice.
Blend at a high speed for a short length of time.
Strain into a high ball glass or serve in a fresh coconut.
For a simple garnish top with toasted coconut curls.

Serves 2

Virgin Pina Colada

The kids also love Pina Colada (virgin, of course).
To make a Virgin Pina Colada simply leave out the rum.
For a delicious summer treat mix up a batch of Virgin Pina Colada and pour into ice block moulds.

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¾ cup icing sugar

Preheat the oven to 180°C. Line two baking trays with grease proof paper, one for baking and one for dipping.
Mix the sugar, egg whites, strawberries and coconut together until well blended.
Drop rounded teaspoonfuls onto one of the baking trays.
Using your hands, pinch each coconut mound to form a small bar.
Bake until light golden brown, about 10 minutes.
Place in the freezer to cool.
Melt the chocolate.
Dip each coconut bar in the chocolate.
Lift out with a fork, allowing some of the excess chocolate to drip off.
Place on the second baking tray.
Set in the fridge. Store in an airtight container for up to one week.

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• 15ml Kahlua
• fresh coconut cream
• 15ml butterscotch Schnapps

Pour Kahlua into base of shot glass. Layer with butterscotch Schnapps followed by coconut cream. To layer, pour liqueur and coconut cream over a teaspoon held just above the surface of the liquid below.

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1 fresh coconut, finely shredded

Preheat the oven to 180°C.
Place shredded fresh coconut into a mixing bowl.
Pour the condensed milk and vanilla on top of the coconut.
Mix until ingredients are well combined.
Place neatly heaped teaspoons of the mixture onto a slice tray lined with baking paper.
Bake for about 15 minutes.
The bottoms of the macaroons should be lightly caramelised (medium-dark brown).
Allow to cool before trying to remove from the baking paper as the bottoms will be soft.

Tip: Coconut Macaroons are delicious dipped in dark chocolate.

Makes 18

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1 coconut, finely shredded

Fry the coconut shreds gently in a dry pan over moderate heat for 2 minutes being careful not to brown.
Boil the water in a wide-mouthed vessel over moderate heat.
When the water boils, add the sugar and keep on stirring until the sugar water boils.
Add the milk to the boiling sugar syrup.
Use a spoon to remove the milk scum as it comes to the surface.
Boil for about 30 mins until it reaches a thick syrupy stage, add the fried coconut shreds to it.
Stir constantly until the coconut and sugar syrup are blended thickly and stickily together.
Now add the ghee and cardamom.
When the mixture looks thick, remove from the heat and pour into a slice tin lined with baking paper.
Flatten the surface evenly with the help of an oiled flat spatula.
Refrigerate for several hours until very firm, cut into squares or diamond shapes.

 Tip: Add nuts or flavourings to create your own unique burfi.

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