Coconut Milk

COCONUT MILK

 Category – Indian

COOKING TIME

15mins

LEVEL

EASY

CALORIES

552 kcal per cup 

INGREDIENTS

  • 1 grated coconut
  • 3 glass of water or as required

DIRECTIONS 

BENEFITS

TIPS

FOR SELECTION

  • Coconut: When you pick a coconut for preparing coconut milk, you should pick one that doesn’t have any cracks in it and feels heavy and full.
  • Pre-Made coconut milk: When you pick the pre made coconut milk. The best kinds of coconut milk are organic, cold pressured and contain no added sugar or sweeteners, preservatives, artificial sweeteners, and aren’t pasteurized (which can potentially destroy some of the nutrients).

FOR  STORAGE

  • You can keep whole coconut at room temperature for about a week, in the refrigerator for 2-3 weeks, and in the freezer for 6 months.
  • If you take the meat off the coconut or open it, you should eat it the same day, put it in the fridge for a week, or keep it in the fridge for 6-8 months.
  • However, if the outside of the coconut turns grey or the meat inside turns a yellowish colour, the coconut is expired and should not be eaten.

NUTRITIONAL VALUES

Coconuts full of Healthy Fats (MCTs), are rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous

CAUTION

  • Unless you’re allergic to coconuts, the milk is unlikely to have adverse effects. Coconuts compared to dairy products, soy and nuts are low-allergen food.
  • One thing to be mindful of with coconut milk is how much you consume, the fats are healthy but considering the high calorie and fat content, portion control is very important, especially if you’re working toward reducing your weight.

Start typing and press Enter to search