What’s for Dinner Wednesday? – Cooking with Coconut Milk
26 Jan
Ever heard of coconut milk? It’s not the same as coconut juice. I discovered it a few months ago and have been addicted. Main reason being that coconut milk is very nutritious.
Coconut milk is not the juice found inside a coconut, but the diluted cream pressed out from the thick, white flesh of a well-matured coconut. It looks clumpy like this:
Good brands of coconut milk will have thick cream floating on top of the can while the milk on the bottom will be much more watery.
Despite the bad reputation of saturated fat, whole coconut, coconut milk and cold pressed coconut oil are good for you. Coconut milk is close to human breast milk in its pH, and fat and nutrient content. Coconut milk is a good source of calcium, manganese, selenium, zinc and iron. Even with its heavy fat content, coconut oil appears to promote weight loss. Coconut oil has not been found to increase body fat and it actually decreases white fat stores. It also contains lauric acid which is considered antiviral, antibacterial and antiprotozoal and converts by the body into monolaurin, which is believed to cause the disintegration of viruses.
That was a lot of rambling about the benefits of coconut milk, but I only shared with you a small bit. There are actually many more benefits from using coconut milk.
I’ve used it in curry, coffee creamer, milk and cream replacement, cooking in soups and baking in breads, cakes and other pastries. Some people use it in cereal or drink it alone but I don’t care for drinking the coconut milk straight. It tastes amazing when used in cooking but alone it’s a little strange and clumpy.
You can make a very simple (and vegan) curry by simmering vegetables (such as onions, peppers, carrots, potatoes, and garlic) in coconut milk with curry powder.
I am trying to cut our my white carbs but making rice with coconut is something I love to do every once in a while. It’s easy to make – just substitue 1/2 the water with coconut milk. I also throw in 1 cup of corn and 1 cup of peas. It’s YUM!
It’s not inherently sweet, not too creamy or rich and not intensely coconut flavored. A very intriguing flavor. It’s just perfect.
Even though coconut is the perfect nutritional substance, don’t overload on it. One cup of coconut can have over 400 calories so watch serving portions and use in moderation.
This link was also published on the blog Peas and Crayons. To check it out or other amazing recipes from Jenn @ Peas and Crayons, click on the link below.
Angie I’m totally trying this!!! I have a can of coconut milk and zero dinner plans so far! perfect! <3
Happy Wednesday bloggy buddy! <3
Thanks for linking up!
Found you on the Paisley Passions blog hop-thanks for all the information! I’m cooking a year of Thai food on my blog and would love to link to this article when I get to my next recipe with coconut milk. Very informative!
Hi Michelle, yum…I can’t wait to see your Thai food recipes. I love Thai food!!! You are more than welcomed to link this, thanks!!
A really, REALLY good recipe I go to for using rice + coconut milk.
It’s brown rice cooked with coconut milk, mixed with garbanzo beans, some tropical fruit, nut butter and fresh veggies. It really is to die for!
http://www.loveveggiesandyoga.com/2010/11/caribbean-coconut-rice-with-garbanzos.html
Hey Becky! Great idea! Thanks for sharing and I was totally thinking about you and your amazing recipes…would love for you to great a guest post with some of your recipes!! Are you in?
Carrie
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