This article is part of A Harmony of Flavors mission to publish pertinent articles to help bring people’s attention to important issues or problems and hopefully offer some form of education for them to make the best decisions. This Article describes that Coconut milk and coconut water are not the same. Coconut water is the thinner liquid found inside the coconut, while the milk is an extracted product made by blending together the coconut meat with water. Coconut contains a healthy amount of fat that will rise to the top in a can, and can be used much like cream, leaving the lighter liquid below. You may shake the can of coconut milk to combine, or used in the separated state.
Coconut milk is a very versatile product, and these days it is being used in many exciting ways. The rise of interest in Indian and Thai styles of cooking has made the product more readily available in groceries. Now so easily found, chefs are using it to invent wonderful new recipes. Some years ago it was almost impossible to find cans of coconut milk in a store, and trying to cook an Indian or Thai dish was not easy to manage, unless you lived in a larger city where it was routinely stocked. Usually, it was only found in a health food store. Now, its availability has opened new doors.
There is much discussion on the benefits of coconut milk, coconut oil and coconut water. Obviously the coconut water is the lowest in fat, and is the pure liquid from the center of the nut. It is high in potassium and is a great thirst quencher, helping replenish some nutrients depleted during exercise. Coconut milk is very high in saturated fat, but the discussion on this topic is that while it is saturated fat, it is of vegetable origin like avocado, and therefore healthier than saturated fats from a meat product. It does raise good cholesterol, and proponents claim that this kind of fat is helpful in weight loss, lowering overall cholesterol, lubricating joints and so on. It is very high in fiber, so drinking even a small amount will keep one feeling full for a long time.
Rawstern is an author, teacher, gourmet cook as well as a photographer and graphic artist. She has taken or created all images appearing on these sites. Her articles have been syndicated nationally.
Her background is Slovakian on her mother's side and Yugoslavian on her father's. Her grandparents came from Europe to the United States to make a better life for themselves and their families. Her ethnic cooking influences began at the cradle. She began her cooking career in Guatemala, in 1970 when she moved there as a 20-year-old newlywed, and set out to learn to cook in a foreign land. This process was complicated by the fact that she could not speak or read the language.
Rawstern loves food, new recipes, and to teach people how to cook from scratch. Her passion is to teach people how to create A Harmony of Flavors when they cook, find joy in baking and help pass along her love of and joy in foods, both simple and exotic, plain or fancy, as she continues her journey in both ethnic cooking and domestic. Her favorite saying in her class is “Life is short – eat dessert first”.
About the Author
My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. I love food. I love to cook, and teach people how to cook, from scratch. I love baking. I love to create new recipes and try them. I hope to inspire you to follow me!
I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of collecting favored recipes of your own. Visit me at my Web site (http://www.aharmonyofflavors.com/