Coconut milk

Coconut milk is a product obtained by extracting the juice out of coconut meat. Its taste, appearance and nutrient content are very different from coconut water.

The consistently of this milk varies considerably depending on whether or not water has been added during the process of extraction. Coconut milk is rich in fat and protein. It has a thick creamy texture and is solid white in color, giving it an appearance similar to cow’s milk.

It is not sweet unless sugar is added. Coconut milk contains about 17 to 24 percent fat, depending on how much water is used in processing. The higher fat milk is often called coconut cream and is very thick and rich, just like dairy cream.

Coconut milk can be added to many cold beverages. It can be combined with fruit juice, milk, chocolate milk and many other cold beverages. Coconut milk also can be used to make fruit smoothies, coconut pancakes, clam chowder and creamy chicken gravy. Coconut milk is also an intermediate in the preparation of coconut oil in some rural areas, notably in Indonesia and Malaysia.
Coconut milk

Coconut oil for cooking

Coconut oil is more easily digested than other fats because it contains medium chain fatty acids. Medium-chain fatty acids are rapidly broken down and converted into energy putting less strain on the liver, pancreas and digestive system. Medium-chain fatty acids are not deposited as fat unlike long chain fatty acid found in animal fats.

Coconut oil contains one of the same compounds - lauric acid – found in mother’s milk. Lauric acid breaks down into monolaurin after digestion which is responsible for strengthening the immune system. It improves the immune system by destroying viruses such as HIV, herpes, influenza and pathogenic bacteria.

For centuries, Asian, India and Polynesian communities have been using coconut oil as a nutritious food source and effective medicine. It forms a staple part of their diet and researchers have linked this with their low rates of heart disease, cancer and other degenerative disease.
Coconut oil for cooking

Coconut Oil

Coconut Oil
Coconut oil has many good qualities in its flavor. As a solid, saturated fat that doesn’t easily become rancid at room temperature or break down with high heat, it can be used to enhance baked goods and cool or fry foods.

Historically, coconut oil is one of the earliest oils to be used as a food and as a pharmaceutical.

Coconuts, form the Cocas nucifera lam, are dehusked before cracking the nut to drain away the coconut water. Then, the flesh is separated from the adhering shell and dried, raising the oil content from approximately 30 percent in the “meat” to 50-65 percent in the resulting copra.

Coconut oil is a fat consisting of about 90% saturated fat. The oil contains predominantly triglycerides with 86.5% saturated fatty acids, 5.8% monounsaturated fatty acids, and 1.8% polyunsaturated fatty acids.

Of the saturated fatty acids, coconut oil is primarily 44.6% lauric acid, 16.8% myristic acid and 8.2% palmitic acid, although it contains seven different saturated fatty acids in total. Its only monounsaturated fatty acid is oleic acid while its only polyunsaturated fatty acid is linoleic acid.

Unrefined coconut oil melts at 20-25 °C and smokes at 170 °C (350 °F), while refined coconut oil has a higher smoke point of 232 °C (450 °F).

Coconut oil has a long shelf life compared to other oils, lasting up to two years due to its resilience to high temperatures.

Coconut oil is best stored in solid form - i.e. at temperatures lower than 24.5 °C (76 °F) in order to extend shelf life. However, unlike most oils, coconut oil will not be damaged by warmer temperatures.

Coconut oil should be stored in stainless steel, polyethylene or fiberglass tanks: these materials do not degrade the quality of coconut oil.

Tanks made of unlined carbon steel will add rust to the oil and linings in carbon steel tanks will degrade due to the inherent softening effect coconut oil will have on the various linings.

Coconut oil has a ling and highly respected reputation in many cultures throughout the world, not only as a valuable food but also as an effective medicine.

It is used throughout the tropics in many of the traditional medicine.
Coconut Oil