Wow~ Amazing Creature

https://hubpages.com/animals/25-Most-Amazing-and-Unique-Animals-On-Earth

The Giant Coconut Crab

With the exalted title of the largest land-based arthropod in the world, it’s a wonder that the giant coconut crab doesn’t get more press than it does. These animals are generally nocturnal and live in many coastal and forest regions of Indo-Pacific islands.

They get their name from their ability to climb coconut palm trees, where they clip off the coconuts, return to the ground, peel of the coconut husks, and hammer the fruits open with rocks or their large claws. On some islands, the giant coconut crab is also known as the robber crab or palm thief because of its habit of taking shiny items.

Giant coconut crabs primarily eat nuts, seeds, and fleshy fruits such as coconuts. However, as omnivores, they will consume other items as well.

These large crabs have a body length of about 16 inches and a leg span of three feet. They can weigh up to nine pounds. There are even accounts of them growing to become more than six feet across and weighing up to 30 pounds. They can also live more than 30 years.

These crabs are unusual because they can’t swim. Though they require water to survive, even smaller ones can drown in water. They have an organ called a branchiostegal lung, which can be described as a cross between gills and lungs. This lung allows the crab to take oxygen out of the air but also has to be kept moist to function. Because of the nature of this lung, one of the most likely times to see coconut crabs is during a rainstorm, as the moisture allows them to breathe more easily.

Though an adolescent has many predators, the only danger to a fully grown coconut crab is mankind—the crab is a delicacy as well as an aphrodisiac in Southeast Asia and the Pacific Islands. Female crabs are particularly in high demand if they have eggs that can be harvested.

DIY Body Scrub

Cranberry-Coconut Salt Body Scrub

Whether you need a homemade gift idea or you’re looking for more natural skincare products, this exfoliating body scrub is the perfect thing to whip up. The recipe comes from Lily Diamond, of the popular L.A.-based food and lifestyle blog Kale & Caramel. While the scrub is completely edible, we don’t recommend actually eating it.

By: Lily Diamond

Ingredients 1 serving

  • ⅓ cup sea salt
  • ⅔ cup fresh cranberries, very finely chopped
  • 1 tablespoon finely shredded unsweetened coconut
  • 1 tablespoon raw virgin coconut oil, softened
  • ¼ teaspoon ground cloves or allspice

Preparation

  • Prep10 m
  • Ready In10 m
  1. Combine salt, cranberries, coconut, coconut oil and cloves (or allspice) in a small bowl; mix thoroughly.
  • To make ahead: Store at room temperature for up to 1 week or refrigerate for up to 2 weeks.
Cranberry-Coconut Salt Body Scrub

Coconut Macaroons

COOKS.COMhttps://cooks.com/hf7uk2aa


These macaroons are easy to prepare, with only a few ingredients. The kids will love making these and most of the mixture will be eaten before the macaroons hit the oven!

1 (20 oz.) can pineapple chunks, drained
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) package flaked coconut
1/4 tsp. salt

Drain pineapple well.

Put pineapple chunks into a food processor and pulse several times for 1 second. Add remaining ingredients and process for 5-10 seconds.

Using two spoons or a cookie scoop, create 1 inch mounds of coconut on a well greased cookie sheet, about 1 inch apart. A sheet of oiled parchment paper or a silicone baking sheet will make the macaroons easier to remove.

Bake in a preheated 325°F oven until tops of macaroons are golden and toasted, about 20 minutes. Reduce heat if the macaroons are browning too quickly. Turn off oven and allow to sit for 10 minutes with door open, if needed.

Allow to cool 5 or 10 minutes before removing from baking sheet with a thin spatula. If they stick to pan, heat the pan slightly on the stove top to release them.

If edges are too browned, they may be trimmed with a kitchen scissors after they have cooled.

Store in an airtight container (best in the refrigerator).

If you would rather not make these using a food processor, use drained crushed pineapple instead. If desired, a few drops of vanilla, almond, or coconut extract (or coconut rum for the over 21 crowd!) may be added before baking.

Makes approximately 4 dozen macaroons.

Submitted by: CM

Keto coconut porridge/Recipe

 

Ingredients
1 oz. butter or coconut oil
1 egg
1 tbsp. coconut flour
1 pinch ground psyllium husk powder
4 tbsp. coconut cream
1 pinch salt

by Dr. Andreas Eenfeldt, MD

Instructions
Add all ingredients to a non-stick saucepan. Mix well and place over low heat. Stir constantly until you achieve your desired texture.
Serve with coconut milk or cream. Top your porridge with a few fresh or frozen berries and enjoy!