Coconut milk

{ Posted on Aug 16 2013 by admin }
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Categories : Coconut

To make coconut milk, the coconut flesh must be finely grated and steeped in hot water. Next, the soaked pieces are squeezed through cheesecloth, and the liquid collected is coconut milk. This process may be repeated once or twice to produce lighter coconut milk, as different consistencies are required for different recipes. When the first pressing is allowed to sit for a while, coconut cream rises to the top. This ingredient is commonly used in desserts or rich sauces.
Canned and bottled coconut milk varies widely in quality, and most cooks have their own preferences. However, in general, a quality product will have a layer of thicker cream on the top and thinner milk on the bottom. The can may be shaken to produce a more uniform coconut milk if desired, or the cream may be removed and used for something else. Coconut milk must be refrigerated if not used immediately, as it will spoil otherwise.
While coconut milk is high in saturated fat, it is much healthier than other saturated fat products, and the fat is easily metabolized by the body. Coconut milk also offers some particular health benefits. It is anti-carcinogenic, anti-microbial, anti-bacterial, and anti-viral. The main saturated fat that it contains, lauric acid, is also found in mother’s milk and has been shown to promote brain development and bone health. Some hope that coconut milk, with its powerful anti-viral properties, can one day be used in the fight against AIDS.

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