Coconut is highly nutritious fruit, extremely rich in fiber and essential fatty acids. It is very caloric, so it is not recommended for everyday use in raw form, nor the coconut milk. Another thing is coconut water, but we will talk about it some other time.
Coconut milk can be used in the diet as a substitute for milk of animal origin, it doesn’t contain lactose, which is especially good news for people who are intolerant to this nutrient, as well as for vegetarians.
Lauric acid, found in coconut, has many antibacterial benefits that help the body to defend against viruses and infections.
Also, these acids regulate the intestinal flora, because they encourage work of the good bacteria that are found in there. That is why the coconut milk is the ideal food for stomach problems and for regulating the digestive system.
The coconut milk is also rich in minerals needed by the body for proper functioning and development. It is an excellent source of magnesium, iron, phosphorus, calcium and selenium. Selenium is especially important for the proper functioning of the thyroid gland. Improper functioning of the thyroid gland disrupts the balance of hormones in the body, which leads to the occurrence of various diseases that weaken the immune system. Selenium and magnesium contained in coconut milk are governing the operation of thyroid.
There’s not as much of calcium, but when combined with magnesium and phosphorus, it has favorable impact on the development and strengthening of the musculoskeletal system. These same minerals make up the outer part of the tooth enamel, so their intake is essential for preserving healthy teeth.
The recipe for making coconut milk
Given that today this food is available only in a preserved form, and as such is only used for food preparation, we suggest you one quick and easy recipe where you can use coconut milk for another purpose. Look for the medium mature coconut, it is important that the flesh of the coconut is not too soft. Open the coconut and check if the flesh inside is healthy and completely white. If it has a darker color, then the coconut should not be used. If the flesh is fine, put the coconut in the oven to soften. Keep the coconut water. Remove coconut flesh and chop it in a blender, then add a little water from the coconut until you get the desired consistency. Put the mixture in a cheesecloth and hang over a bowl. You can drain it yourself, or let the milk drips overnight. This milk cannot last long in the fridge, so it is advisable to make it only when you are going to use it immediately.