Coconut Milk?!
Coconut Milk?
Are coconut's milk good for you? What types of nutritional values does it have?
Answers:
Most people are under the impression that coconut milk is nothing but the watery liquid found in coconuts. But, actually coconut milk is a milky white sweet liquid that is obtained from the flesh of mature coconut. There are two types of milk that are derived from coconut, namely thick and thin.
For taking the advantage of thick coconut milk nutrition, the grated coconut meat is squeezed. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. As far as the coconut milk use is concerned, thick milk is used for preparing yummy mouthwatering desserts and sauces. Whereas thin coconut milk is used in the preparation of soups.
Coconut milk finds a special place in many tropical cuisines, especially Thai, Singaporean, and Malaysian. It acts as a source of a wide range of vitamins, minerals, potassium, folate and other vital nutrients. Talking about the coconut milk calorie, 1 cup canned coconut milk contains 445 calories, whereas frozen milk contains 485 calories. Raw coconut milk contains the maximum number of calories, which are approximately 552. Coconut milk is available in the market in different styles of packaging like cans and tetra packs.
i don't know, but it tastes good.
It's very rich....I understand that it can be used as a transfusion, too.
I f you read these links, you will know everything u wanna know.
http://www.health24.com/dietnfood/genera...
http://www.sneakykitchen.com/ideas/cocon...
Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the milk can be attributed to the high oil content and sugars. The term "coconut milk" can also refer to the watery liquid found inside the nut. This liquid, when found in a young coconut, is more unambiguously referred to as "coconut water" or "coconut juice". In Malaysia and Indonesia coconut milk is called santan and in the Philippines it is called gata.
Preparation
Two grades of coconut milk exist: thick and thin. Thick coconut milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is used mainly to make desserts and rich, dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in western nations since fresh coconut milk is usually not produced, and most consumers buy coconut milk in cans. Manufacturers of canned coconut milk typically combine the thin and thick squeezes, with the addition of water to maintain a consistent product between batches.
Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Shaking the can prior to opening will even it out to a cream-like thickness.
Once opened, cans of coconut milk must be refrigerated, and are usually good for a few days. Coconut milk should never be left at room temperature, as the milk can sour and spoil easily.
Cooking
Coconut milk is a common ingredient in many tropical cuisines, most notably that of Southeast Asia (especially Thai, Singaporean Malaysian, and Sri Lankan), West African, West Indian, and Polynesian cuisines. Coconut milk can usually be found in the Asian food sections of supermarkets either frozen or canned. Frozen coconut milk tends to stay fresh longer, which is important in dishes where the coconut flavor is not competing with curries and other spicy dishes.
Coconut milk is the base of most Thai curries. To make the curry sauce, the coconut milk is first cooked over fairly high heat to break down the milk and cream and allow the oil to separate. The curry paste is then added, as well as any other seasonings, meats, vegetables and garnishes.
Medicinal Properties
The monolaurins in the coconut oil have been found to be very powerful antibacterial, antiviral, and antifungal agents. Most viruses, including the retrovirus HIV, have been reported as being sensitive to coconut oil.
Dishes
Thai
Red curry
Green curry
Massaman curry
Tom kha gai
Satay
Sweet sticky rice
Tapioca pudding
Ice Cream
Shaved Ice, known as snow cone in the US.
Malaysian
Laksa
Nasi lemak
Rendang
Indonesian
Rendang
Opor ayam
Nasi liwet
Sri Lankan
Spicy chicken curry
Spicy beef curry
Spicy and non-spicy fish curry
Dhal curry
Potato curry
Tomato sambol
Green bean curry
Coconut milk (Pol kiri) - a dish in itself, usually used for gravy with Pittu
Milk gravy (Kiri hodi) - Coconut milk with a dash of saffron and onion, usually used for gravy with String-hoppers
West Indian
Rice and peas
Callaloo
Hawaiian
Haupia (a gelatin-like pudding flavored with coconut milk)
Kulolo
Lu'au (taro leaves simmered in coconut milk)
Kerala
Gothampu Payasam (Wheat Payasam)
Filipino
Adobo sa Gata (Meat sauteed in soy sauce, garlic, and pepper, thickened with coconut milk)
Ginata (Various entrees or desserts simmered in coconut milk)
Ginataang Bilo Bilo (Rice dumpling dessert)
Ginataang Tilapia (White fish in creamy coconut)
Gulaman at Sago (Tapioca with coconut milk)
Laing (Spicy taro dish seasoned with shrimp, pork, and ginger)
Pancit Butong (Coconut noodles)
Halo-halo (Shaved ice in coconut milk with sweet beans, ice cream, fruits, condensed milk, and other sundries)
[edit] Drinks
Drinks using coconut milk as an ingredient include
Pi?a Colada and its nonalcoholic variant Virgin Pi?a Colada (Coconut cream may also be used)