In our country, few people have discovered the benefits of coconut water. Coconut milk and coconut water are not only healthy but also have a great role in beauty care.
We tend to say that we should trust domestic ingredients and technologies, but there are exceptions that we can use to further expand our vitamin stash. These include coconut milk, which is not only tasty and creamy in cakes, custards and oriental casseroles, but can even be eaten by lactose intolerant people.
Let's be clear! What is the difference between coconut water and coconut milk?
Coconut water is found in unripe, green coconuts and is consumed through a straw - it is already available in larger supermarkets and bars. It is sweet, cooling and very nutritious. Coconut milk, on the other hand, is found in the mature, brown coconut, better known to us as hairy coconut. As the coconut ripens, the coconut water is absorbed by the flesh of the coconut fruit. That is why coconut milk is only available when it is processed. It's a bit of a labour-intensive task, as the coconut has to be cracked, the flesh scooped out, chopped up, blended and then boiled with the juice and coconut shavings. This is then strained in a gauze to get the coconut milk. Of course, not everyone has the time and inclination to do this, so we recommend the 100 % coconut milk.
Real water of life - delays ageing
It's no secret that many world-famous divas, and even male actors, are terrified of ageing and do their best to delay it. Coconut water is an old, tried and tested trick, which has anti-ageing properties due to its high cytokinin content. It eliminates facial oiliness, hydrates and smoothes the skin. The proof that this is true is that in the past, during wars, it was administered intravenously to wounded soldiers to help them heal faster. Antiviral, excellent against herpes, antifungal, and last but not least, a supporter of the intestinal tract, coconut water improves reflux and acidity.
The best recipes with coconut milk - also for lactose intolerant people!
A world favourite is Indian tikka masala, Indian chicken stew based on coconut milk, and is also a favourite in Asian cuisine for soups and sauces, and the basis of vegan vegetable sauces. It is much easier for the body to digest, although the vitamin content is much lower when cooked, but the flavour is very rich and rounded. The texture is very creamy and the slight coconut flavour is the perfect pairing for chilli and lime. It is not intrusive and goes well with meats, vegetables, seeds and savoury dishes. But for those who are less adventurous, we recommend it as a first try in cream desserts, or even as a base for the creams of cakes. A highlight of Thai cuisine is coconut milk rice pudding with mango and red fruit, or as a coconut cream for a slice of raffaello between soft sponge cake bases. It's also worth trying it with a little honey and ice in your afternoon coffee, it's really special and healthy.
