Coconut Oil Diet Secrets - Chapter 10

Coconut water (also called coconut juice) is the liquid found in the center of the coconut. It is not called coconut milk, which is something different. Coconut water is very healthy. It is naturally filtered and sterile. It contains many of the beneficial nutrients of coconut oil, such as lauric acid. It gives a natural energy boost, and is one of the best energy/sports drinks you can get. Coconut water is one of the highest sources of electrolytes known to man, and can be used to prevent dehydration.

Coconut milk is made by soaking the grated coconut meat in hot water or scalded milk, and then straining it. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the cream. Thin coconut milk is what is produced when the coconut meat is soaked a second time and then strained and squeezed.

To make your own homemade coconut milk with fresh coconut, place the grated meat of 1 coconut in a bowl. Add about 1-3/4 cups (300 ml) hot water. Stir the mixture and allow it to cool. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator.

To make your own coconut milk with dried coconut, combine equal amounts of desiccated coconut (dried unsweetened coconut) and very hot or boiling water in a bowl. Let the mixture steep for at least two hours. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator. Coconut milk will keep for about one week in the refrigerator. It can also be frozen, to store for longer periods.

Canned coconut milk can also be used for cooking. It can be separated, as well. The top layer can be spooned off for recipes calling for cream. The remaining portion can be used as thin coconut milk. Or you can just shake it and use it like it is most commonly used, as thick coconut milk. Use canned coconut milk the same day you make it, or freeze it. It doesn’t keep very long otherwise.

To make homemade coconut cream, open a coconut, reserving the liquid. Grate the meat and place in a large, heavy saucepan with the liquid from the coconut and enough whole milk or light cream to equal one quart (1 liter). Heat slowly, stirring constantly, just until mixture boils. Remove from heat, cover, and cool to room temperature. Strain through two layers of fine cheesecloth and squeeze to extract as much juice as possible. Store in refrigerator. Coconut milk will keep for about one week in the refrigerator. It can also be frozen, to store for longer periods.

If you wish to save the remaining coconut meat, after making coconut milk or cream, you can drizzle it lightly with melted butter and toast it in a large shallow baking pan. Stir often for about 45 minutes until crisp and golden. The flavor will be bland, but the coconut can be used to garnish candies and fruit desserts.

Some companies who produce virgin coconut oil, also make a coconut cream concentrate. This is whole coconut meat in a concentrated form, made of coconut meat ground into a fine powder. Because it is about 70% coconut oil, it has a smooth creamy consistency. It has all the benefits of coconut oil, plus a little stronger coconut taste. Coconut cream concentrate is a food, not an oil to cook with, and it will burn at high temperatures. Mix one or two teaspoons of it to water or milk to make coconut milk. It is great added in spoonfuls to recipes or smoothies, or even used as a cream or flavoring in your coffee and tea. It can even be eaten straight as it is from the jar or spread on toast.

Coconut meat can be purchased easily in its grated dried form, as well as in dried shreds or large chips. Most grocery stores carry the sweetened grated kind. It has added sugars and preservatives. Most health food stores carry the unsweetened dried variety. It should have no preservatives, coloring, or sweeteners. You can use this kind to make your own coconut milk. It can also be easily reconstituted by adding one part water to two parts coconut flakes, to use in recipes and smoothies. You can toast this coconut in a skillet on the stovetop or in the oven, if you wish.

Some companies also make a coconut powder. This handy form of coconut can be used in many recipes where coconut milk or cream is called for. It is easily reconstituted, and also contains 60-65% coconut oil.

Continue to Chapter 11

This is an excerpt from the free e-book Coconut Oil Diet Secrets by Dianne Ronnow, found at Coconut-Oil-Diet.com. Copyright © 2005-6 by Dianne Ronnow. All rights reserved.

This publication contains the opinions and ideas of the author. It is intended to provide helpful and informative material on the subject matter. It is published with the understanding that the author and publisher are not engaged in rendering professional services. For specific medical advice or diagnosis, please consult a competent professional healthcare provider.

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For more coconut oil diet and health related information, check out the free articles at our Coconut Oil Blog.

Or visit our sister site at Enzyme-Health.com, where you can get a free copy of The Enzyme Health Diet Plan ebook. This diet plan goes great with Coconut Oil Diet Secrets, for a total healthy weight loss program.

Coming soon-- our Coconut Oil Diet Recipe Cookbook! Watch for it at coconut-recipes.com. Meanwhile, you can get a sneak preview of our coconut diet recipes at the Coconut Recipes blog.

If you like coconut shrimp, check out The Best Coconut Shrimp Cookbook Ever!

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