Compassion and coconut

Sometimes I have strange ideas about veganism. To think that it is all about respect, compassion, non-violence and non-exploitation of any sentient being. Thinking that those who follow the abolitionist approach in veganism are all compassionate beings, whose compassion reaches out to all sentient beings, even beyond with  genuine compassion for the entire planet. I can relate to that.

However, in their enthusiasm for animal rights, some vegans go overboard and display nasty forms of moral superiority towards non-vegans. In those cases I wonder about compassion, I wonder about the respect for all sentient beings, which I presume include human beings (vegan and non-vegan). Sometimes I try to follow discussions on the internet and read questions of vegans who wonder how to interact with non-vegans; some go that far as to advise shunning non-vegans and the tone of voice is not very respectful. Really? Dissing a sentient being?

A recipe for coconut cookies seems to be in order because of the symbolic meaning of the coconut.  

Most people will be acquainted with the ritual of the breaking of the coconut. A ritual with its origin in Hindu practice. Whenever a great work is undertaken or on the reward of an achievement is on its way, it is very human to feel a sense of pride. The ritual of smashing the coconut indicates that the actual ‘actor’ is God and that humans are merely instruments in its hands.

Smashing the coconut is symbolic of annihilating the ego and humbling oneself before God.  The coconut also symbolizes selfless service.

Of course, there is much more to say about the symbolic meaning of the coconut, and in endless praise for it as easily digestible, nutritious, blood enhancer, purifier, etc. But for the sake of abandoning any sort of feelings of moral superiority and for the sake of fostering compassion and respect for all sentient beings, I would like to sweeten things up with this recipe for: Coconut sugar cakes (Kronto koekoe from Suriname, South America)

Ingredients:

1 coconut

Sugar (2 parts coconut, one part sugar)

½ cup coconut water

1,5 teaspoons of fresh finely grated ginger

1 Teaspoon almond essence

Optional: 4-6 drops of red or green food coloring

Baking tray and waxed paper

Method

Line a  baking  tray with waxed paper.

Open the coconut, peel and chop to pieces, and use the food processor to chop into smaller pieces, no grating needed.

Cook the coconut water with sugar and ginger, bring to a rolling boil, add the pieces of coconut and essence, and cook for about 15 minutes, constantly stir until the liquid reduces and gets thick.

Drop the coconut mixture by tablespoon onto prepared baking tray; let cookies cool and harden. Store in airtight container.

                                                 Enjoy!