Revealing the dish with coconut
Coconut is not only a great material for cocktails. All parts of the fruits of the areca them - oil, water, milk, and rice - can be used to complement the tropical flavor (and a fatty acid with health benefits) in full type of dish.
Coconut water
Coconut water contains more electrolytes, the minerals that the body loses through sweat and contain fewer calories, it is a recovery drink after a great physical exercise.
In fact, a study conducted in 2012 showed that it effectively equivalent to the energy drinks on the market. Use coconut shakes, steamed clams, and often used instead of water when cooking rice or porridge ...
Desiccated coconut
As part of the coconut is grated and dried. Be careful with products sweetened coconut because maybe they've been soaking in corn syrup or processed with additives. Fresh coconut sweetness, they are often used to make sweets or desserts or increase the coating crispy breadcrumbs or baked sweet potatoes.
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Made from coconut flower honey, sweetener, also known as coconut and palm sugar syrup. Pure product is labeled "100 percent." Coconut Sugar contains large amounts of potassium, magnesium, zinc, iron and vitamin B. Except for a hint of coconut, it has color and flavor similar to brown sugar, so you can use it instead of brown sugar in baking, use instead of honey, mixed with coffee or tea.
coconut Oil
Dry pressed coconut oil will gain slightly sweet things rich in lauric acid helps to prevent rancidity. Thus, coconut oil is a great choice for stir-fried vegetables, fried protein-rich products, and coated popcorn. Melting temperature of its relatively high (it freezes at a temperature below 23 ° C) allows it to replace products that create porosity brittle (shortening) in baked products. Although high-calorie, high-fat coconut oil with medium-length structure, which can be metabolized more quickly than other saturated fats, and even the effect of cholesterol lowering in general and LDL (bad cholesterol) in particular.
coconut milk
Coconut milk does not directly produce. Coconut milk is made by pressing a mixture of grated coconut and water (if it is filtered to eliminate fat will get the coconut milk "slightly" more). The result is a sort of creamy milk, fat vegetable origin and is ideal for creating quality consistency for soups, sauces and puddings. If you do not finish, you can apply to coffee instead of milk or cream, or eat cereal.
