Coconut milk is a great alternative to cow’s milk. It can be used as a substitute for regular dairy milk in many recipes, as it has a similar taste and consistency. Of course, the high fat content of coconut milk would mean that those watching their weight or who are strict vegetarians probably should stick with traditional dairy milk. However, if you are lactose intolerant, or just want to try something different, read on.
Coconut milk is great for people watching their weight, as it is low in both cholesterol and carbohydrates. One cup of coconut milk contains only three grams of saturated fat compared with 12g in the same amount of whole cow’s milk.
How to make coconut milk:
Creamed coconut and coconut milk are made in a way especially corresponding to their dairy counterparts. Coconut flesh (the white element) is grated and soaked in hot water. The coconut cream rises to the top and can be skimmed off. The closing liquid is squeezed via a cheesecloth to extract a white liquid that is coconut milk. With the aid of repeating this technique, the coconut milk turns into thinner. The thicker model is used for cakes and rich sauces. Skinny Coconut milk is used for cooking curries and soups.
Coconut milk is different from coconut water. The latter has acquired the first-rate deal of interest for its perceived health advantages and is an essential treatment for acute diarrhea in the developing world. Research suggests the clean liquid has the same electrolyte stability found in isotonic liquids, proving beneficial for rehydration or after long periods of intensive exercising.
Coconuts contain greater amounts of fat, however, unlike other nuts, they offer fat this is basically in the form of medium-chain saturated fatty acids, in particular, one called lauric acid. Lauric acid is transformed into the frame right into a pretty useful compound known as monolaurin, an antiviral and antibacterial that destroys an extensive kind of ailment-causing organisms. It is therefore now thought that consumption of coconut milk may also assist shield the frame from infections and viruses.
Coconuts are extraordinarily nutritious and rich in fiber, nutrients C, E, B1, B3, B5 and B6 and minerals together with iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose loose so can be used as a milk substitute by means of people with lactose intolerance. It is a famous choice for vegans and makes a fantastic base for smoothies, milkshakes or as a dairy opportunity in baking.
Coconuts are one of those foods that oscillate among the ‘top’ food and ‘bad’ food camps. Coconut milk, especially lower fat range, may be used in moderation.
How to Store Coconut Milk:
If you are able to get fresh coconut milk be aware that it goes bad very quickly and must be used the same day as urgent. The canned variety is a beneficial store cupboard ingredient and can be stored at room temperature for a long time. Be careful to check the use by means of dates and look out for damage or dents in the cans. As soon as opened, transfer the contents to a resealable container and refrigerate. Use it within few days. The high oil content material makes coconut fast turn rancid if not stored in right situations.
So, is coconut milk a good substitute for cow’s milk?
Well, it depends on your needs. If you are looking to cut back on saturated fat and calories but still want the taste of rich dairy in your recipes, then this might be an option worth exploring.
You can use coconut milk as a replacement for regular dairy milk in many dishes without sacrificing flavor or consistency because coconut has similar properties to traditional cow’s milk. But if you’re watching what you eat or following vegan principles strictly, stick with traditional dairy-based milks instead of switching over to coconut ones just yet!