Things to know about coconut milk
Coconut milk with liquid, smooth made from parts of the coconut rice. Part fat is used in cooking, as a component reduces heat (heat level) for food. These are common ingredients in the cuisines of Southeast Asia, as well as other tropical countries, as part of South America and the Caribbean.
With the increase of product made from coconut in the market today, it is necessary to know that coconut is not coconut milk, and is used as a substitute for raw milk.
Coconut milk is made like?
Coconut milk is made by mixing parts coconut with hot water, then filtered residue and continue to extort rest of the water. Special Section coconut cream will rise to the top, this part will be separated and used for various cooking purposes. Part coconut smooth, slightly sweet will be used in the dishes, both savory and sweet dishes.
Fresh coconut juice fast is often damaged due to the high fat content, so they should be used immediately or refrigerated in airtight container and use within a few days. In contrast, canned coconut milk to keep longer, a few months if not opened. During storage, the fat can be separated and form a layer on the surface of the can of coconut cream, but it can easily integrate with coconut milk and mix by cans before opening. When you open cans, should be used immediately or refrigerated in airtight container for several days.
Coconut milk is used like?
Coconut milk is usually the ingredients for the soup, stew and curry dishes combination of spicy and sour, like lemon. Cooling effects of coconut milk helps build balance to the dish and also help add flavor to the broth or soup. Coconut milk is also a popular alternative materials for water when cooking, to increase the taste of coconut and a significant amount of fat, thereby increasing the appetite and add flavor to the rice.
Coconut milk is also used for sweet dishes and desserts flavored coconut, like pudding, cookies, candy and frozen products. Coconut milk is also becoming more common, used in dish and fruit smoothie mix. Along with the increasing number of people are allergic to lactose, coconut milk is used as a substitute for raw milk and more, although it has many more calories and fat. More particularly, various diluted coconut milk is produced to obtain almost the same nutritional value as milk products.
Nutritional value
Coconut milk is known for high-fat, mostly saturated fat. One cup of coconut milk can usually contains about 900 calories, 80g fat (with 56g of saturated fat), 8 grams of protein and 32g of carbohydrates. Coconut milk is a good source of iron, calcium and B vitamins abundant. The nutritional value of coconut vary depending on the brand, depending on the amount of coconut cream residue is separated and pressed coconut water.
Coconut water contains less fat and types of fat.
Canned coconut milk is generally divided into two types: type and contains little fat. Type is the type of fat contains somewhat more fat to be removed before canned, it dilutes and more uniform. By comparison, a cup of low-fat coconut milk contains about 360 calories, 32g fat (with 24g of saturated fat), 0g protein and 8 grams of carbohydrates. Coconut milk fat appropriate to give the dish subtle coconut flavor without feeling too thick, too juicy fat of coconut water. When using coconut milk fat substitute for many types of fat, it should be noted that the dish can be diluted with water depending on the type of low-fat coconut milk was used.
