For Your Health Improve With Homemade Coconut Milk
One of the tastiest of all superfoods is the delightful coconut. Whether you eat the meat of the fruit, drink the water or milk, or use the oil, you can get some serious health benefits and even improve your appearance with this tropical food.
In addition to providing nutrients and its awesome taste, coconut milk contains beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. Coconuts’ fatty acids are primarily saturated fats but don’t think these will raise your cholesterol levels and cause heart damage.
Instead, they’re known to actually do the opposite — coconut milk can help you lower cholesterol levels, improve blood pressure, and prevent heart attacks or a stroke.
Studies find that medium-chain triglycerides (MCT) fatty acids found in coconut milk increase energy expenditure and help enhance physical performance. Following exercise, muscles also need plenty of nutrients — including electrolytes like magnesium and potassium that are found in coconut milk — to repair broken down tissue and grow back even stronger.
The fat content of coconut milk can help slow the rate at which sugar is released into the bloodstream, better controlling insulin levels and preventing a “sugar high” or worse, conditions like diabetes. This is one reason why coconut milk is especially good to add to sweetened recipes, like desserts. Coconut milk’s MCTs are also a preferred source of energy for the body rather than sugar.
Coconut milk is an emulsion of two fluids: coconut cream and coconut water.
WHAT DO YOU NEED?
- The flesh and water from one fresh coconut
- 1 + ½ cup plain filtered water
- Add coconut flesh, coconut water and 1 cup water to the jar of your blender
- Process on the highest possible speed for 5 to 10 minutes; you really want to get the most out of that coconut flesh as you possibly can. You’ll notice, as the flesh spins around, that it will get looser and looser and will spin more freely after a while. You want to be able to see some liquid.
- When you feel your coconut has given all it had to give, transfer the contents of your blender to a fine mesh sieve that’s been lined with cheesecloth.
- Add another half cup of plain water to the jar of your food processor and give it a quick spin just to get every last bit that was left behind. Add that to the rest of the fragrant pile of coconut.
- Now squeeze the coconut. Squeeze until can’t get another drop out. You will be left with a bunch of dry, and pretty bland and tasteless, shredded coconut.
- Transfer your beautiful coconut milk to an airtight glass jar or container and keep refrigerated for up to 5 days.