For centuries, kava has been consumed by Pacific island cultures. It’s celebrated for its use in cultural and religious ceremonies and medicinal properties. Traditionally, kava is made by harvesting the roots of the pepper plant, Piper methysticum, which are dried, mixed with water, and strained before drinking. However, there is also a lesser-known tradition of coconut milk in kava.
While there is some debate about whether Vanuatu or New Guinea was the first place kava was discovered, it’s also connected to six other island nations: Hawaii, Tonga, Fiji, Samoa, Micronesia, and French Polynesia. While the plant itself is the same, it differs slightly in composition between the nations due to environmental variations.
Traditionally, kava is drunk the same way, combined with water. However, with the expansion of kava being used outside of the South Pacific, it has started to be mixed with other things like coconut milk and juices. And while there has been an uproar about this, the truth is that this was being done for centuries already, it’s just as common so we haven’t heard about it.
The origins of coconut in kava
Many kava purists argue that kava should only be prepared with water to honor its cultural roots. The rich kava tradition connects to many important ceremonies and cultural practices. And while most cultural kava, such as kava from Vanuatu and Fiji, have been made with water exclusively, it may come as a surprise that this is not always the case.
King Kamehameha, the first king of Hawaii and known for his role in unifying the Hawaiian island, made his kava in several ways, depending on the ceremony. Research shows he is known for using water from a special spring or a specific type of coconut. It’s even mentioned that King Kamehameha added other ingredients such as ‘olena (hawaiian for turmeric) or particular types of sugar cane for certain special occasions.
What’s in a coconut
There is a rich history of coconut milk in kava, especially in Hawaiian kava. While the reasons remain unclear, two types of coconuts were used: the Niu lelo (yellow coconut) and the Niu Hiwa (black coconut). The main difference between these is that Niu was used for ceremonies, medicine, and cooking, whereas Niu lelo was used for many other things but not ceremonies. This led King Kamehameha to use yellow coconut to prepare for the men in the village and black coconut was used for the gods. There are thoughts that the ‘olena was added for its cleansing properties and that some types of sugar cane, like the pi`ihouna cane were red in color, symbolically representing the high status of the chief.
The value of coconut in kava
A newer argument for using coconut milk in kava is that it adds nutritional value and enhances the effects. Coconut milk is linked to several health benefits, including improving cholesterol levels, positively affecting metabolism and weight, and having antioxidant and anti-inflammatory qualities that may protect your cells from damage and from getting sick. It is also loaded with healthy fats (medium-chain fatty acids) associated with improving cognitive function.
The fats in coconut milk are also known to enhance kava’s effects, making them stronger and potentially lasting longer. While there is no research on this yet, a lot of historical data suggests this is true. Kavalactones, the active ingredients in kava, are fat soluble. This means they easily dissolve into fats, enhancing the extraction of kavalactones from the kava and giving you a stronger effect. However, this has to be done correctly, and it is good to ensure you are prepared for a stronger experience before trying it.
Food for thought
It must be said that despite the uproar in changing traditions, many Pacific island cultures were already doing that by using coconut milk in kava. While kava started as a drink used for ceremonial and medicinal purposes, it’s also commonly used recreationally. Just the fact that we are lucky enough to be able to consume kava at all in North America shows the cultural evolution of the drink. In fact, a research paper published back in 2001, which discusses local Vanuatu native’s perceptions of kava and how it’s evolved, mentioned that local kava bars have started to serve kava in glass or ceramic cups rather than the traditional coconut shell. It’s even said that islanders will throw in different fruits for added flavor, like bananas, apples, and oranges. This is certainly a change from the old times.
So, while seeing traditions change can be scary, it’s not always bad. In many cases, it allows for tradition to live on. And in the case of kava, the culture behind it runs so deep that the story and traditions connected to it will never go away. Coconut milk in kava is just one of the many traditional ways kava can be prepared.
* Please note that the majority of kava research pertains to kava extracts, which often undergo significant processing and may contain additional ingredients and fillers that can influence their efficacy. It is crucial to consider this distinction when reading about kava studies. To draw an analogy, enjoying natural kava as a beverage can be likened to experiencing a freshly brewed cappuccino, whereas kava extracts are akin in functionality to a caffeine pill. Both forms have their unique benefits and can cater to different preferences and needs. While it’s helpful to understand research on kava extracts, please view it critically and remember that natural kava offers a uniquely holistic experience.
