Coconut milk
COCONUT MILK – THE VITAMIN ELIXIR
A valuable product for vegans/vegetarians, lactose intolerant, and exotic food lovers.
For the first time, coconut milk originated in Thai cuisine, where it was used as a substitute for dairy products of animal origin since the local population neglects them. Coconut milk should not be confused with coconut juice or water, which is a natural liquid that occurs naturally in the fetal cavity. Unlike this liquid, coconut milk is obtained artificially - the coconut pulp is grated, and then the pulp is squeezed through cheesecloth. The final product can be both thick and liquid - it depends on the number of squeezes. The first spin produces thick coconut milk. The used pulp can be soaked in water and squeezed a few more times to form liquid coconut milk.
Most East Asian dishes are not complete without coconut milk, which is their main ingredient. The homeland of this product is Thailand, where coconut milk soup served in the coconut itself is especially popular. In Malaysia, Brunei, and Indonesia, coconut milk is called santan, and in the Philippines, it is known as gata. Coconut milk has a rich, soft and delicate taste that Europeans also adore: it is very popular in France. In French cuisine, this product is called "Asian cream" - it is a great alternative to cream, as thick coconut milk contains a large amount of fat and oil.
IT’S INTERESTING TO KNOW
The first mentions of this product date back to the Ramayana, which means that it has been known in South Asia since the first century BC. Since then, coconut milk has become one of the most valuable foods in South Asia.
IT’S INTERESTING TO KNOW
The first mentions of this product date back to the Ramayana, which means that it has been known in South Asia since the first century BC. Since then, coconut milk has become one of the most valuable foods in South Asia.
IT’S INTERESTING TO KNOW
The first mentions of this product date back to the Ramayana, which means that it has been known in South Asia since the first century BC. Since then, coconut milk has become one of the most valuable foods in South Asia.
Nutrition
The beneficial properties of coconut milk are multifaceted, due to the unique ratio of nutrients:
- a glass of milk replenishes the body's daily dose of polyunsaturated fatty acids (Omega-6, Omega-9), improves digestion, prevents the development of putrefactive, fermentative processes in the intestines, normalizes the microflora;
- the content of vitamin C makes this product an effective fighter against viral infections transmitted by airborne droplets in winter;
- dentists are convinced that coconut milk strengthens tooth enamel, preventing tooth decay;
- regular intake of coconut milk contributes to the complex renewal of the human body;
- despite the calorie content, coconut milk is quickly absorbed by the body;
- separately worth mentioning the benefits of its external use. Coconut milk is a source of nourishment and moisturizing for hair and skin, strengthens the nail plates, and also helps to fight stretch marks on the body;
- what is more, coconut milk normalizes the functionality of the thyroid gland;
- stabilizes blood sugar levels;
- lowers blood pressure;
- improves the work of the heart muscle;
- reduces the risk of the onset of malignant tumors;
- has anti-allergic properties;
- lowers cholesterol levels, prevents the risk of heart attacks, strokes in obese people;
- the product relieves the syndrome of chronic fatigue, apathy, reduces the manifestation of nervous overstrain, stress, depression;
- 100 grams of the product contain 230 kcal.
Accordingly, coconut milk has found its use in the preparation of desserts and sweets. It is ideal for making chocolates, pastes, and creams, giving a pleasant and exotic taste as well as aroma of coconut.
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