Coconut Milk

Coconut Milk

Coconut Milk

Coconut Milk

Why should I use coconut milk?

For metabolism. Coconut milk is rich fatty acids that are not deposited in fat stores, and spent on the synthesis of energy instantly. Also, these fatty acids are not needed in the pancreatic enzymes for digestion, and as a result they are utilized and soaked up our body much easier and are ideally suited to those who have problems with the pancreatic gland.

For weight loss and maintain your ideal weight. Coconut milk contains a lot ofuseful use of saturated fat which fills you faster, causing you to eat less. Scientists have proven that one of the reasons for the extra pounds is an insufficientuse of good fat and replace it with useless simple carbohydrates.
For normalization of the level of cholesterol in the blood. Saturated fat contained in coconut milk increases the level of good HDL cholesterol.
For a strong immune system. Coconut and all products contain a Lauric acid which has antiviral, antibacterial and antimycotic activities. This is another of the reasons why children nurtured on the milk (the great source of lauric acid) a stronger immune system and they are less sick.
To normalize blood sugar levels. Manganese contained in coconut milk, helps metabolizirivat’ glucose more efficiently.
For protection against the effects of free radicals. Coconut milk contains a large variety of antioxidants.
To control high blood pressure. Coconut milk contains potassium, which is required for optimal blood pressure.
Coconut milk is rich in vitamins and minerals: Vitamin C, e, a, B groups, Villages, calcium, iron. As well as, provides the perfect combination of Omega-3, 6.9 fatty acids.
Coconut milk is ideal for those who cannot digest lactose (milk sugar in cow’s milk).
Coconut milk has all the useful properties of coconut oil, which are myriad.


  • сoconut or coconuts (I usually take several coconuts immediately so that has always been a pro stock)
  • filtered, boiled hot water (just warm it in a teapot, but do not let boil)


Cooking method:

Break Coco (hammer works well). Gently pulling the entire pulp. Rub coconut flesh on a large grater or in a food processor. Now, in order to prepare coconut milk we need to pour the grated grated coconut, hot water in proportions: 1 part grated coconut: 1.5 parts hot water.

We leave on the table for at least 2:00BREW. Throws in a blender and three (me takes 5 minutes, but it depends on the power of your Blender). Strain the mixture through a sieve, pressing down with a spoon a good coconutpowder, from which you can make coconut flour. Your Coconut Milk is ready!

Coconut milk is not worth the long even in the refrigerator. You will need to use it within 4 days.

Also, when you put the coconut milk in the fridge on its surface formed Coconut cream, which can be used as regular cow and putting in the coffee or beat them.

From coconut residue can easily make coconut flour. For this spread coconut residues obtained coconut milk on parchment paper and put in turned off, closed oven for 12 for. Then chop in a coffee grinder. Store in the refrigerator.Coconut flour is an excellent replacement for conventional wheat containing Gluten, flour.

You can also learn how to Cook Nut Milk

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