Coconut cream is extracted from the white flesh of the coconut fruit. It has a thick consistency and creamy texture. Coconut cream is not found in nature. It is obtained by mixing the white pulp of coconuts with water. This is usually done in a 1:1 ratio. Compared with coconut cream, coconut water is significantly higher in calories and more nutritious.
Thanks to its excellent taste, coconut cream is used in soups, sauces and desserts. Particularly popular in Asian cooking. Use coconut cream as a condiment:
Adding a few teaspoons of Arabica beans to your coffee will not only give you a tasty but also a nutritious drink.
Add a spoonful of coconut cream to the milkshake for a rich and flavoursome drink.
Put a couple of spoonfuls on fresh or frozen berries. The result will be an excellent dessert.
Put it on your breakfast porridge and enjoy a healthy breakfast that kids will love too.
You should not be afraid of the calorie content of coconut cream as most of the fat is good MTC fat. Scientists have shown that MTC oil in milk not only cannot cause obesity, but even helps to control weight:
– Compared to other fats, MTC oil reduces appetite;
– The natural decanoic and octanoic acids in the product speed up metabolism and burn unwanted fat.
The oil in coconut cream normalises cholesterol and triglyceride levels.
The fats in coconut cream are effective in reducing inflammatory symptoms and various swellings. Studies have shown that coconut cream helps relieve the symptoms of stomach ulcers and is quite effective against infection-causing viruses and bacteria.