Aahh…the Wonders of Coconut Milk!
Coconut milk. It’s talked about a lot these days, and for good reason. There are two types—one is meant for drinking and comes often in a carton. The other is used for cooking and comes in a can.
It’s the canned milk I’m referring to here. Use it to add an exotic splash to corn or other vegetable chowders, ginger chicken, custards and puddings, smoothies, and so much more.
If you’ve had experience with it, then you’ve noticed that upon opening the can, there’s a thick layer of coconut cream with a sort of whitish water on top. When this is the case, the cream and water need recombining before you can actually do anything with it. Start by shaking the can well before opening. Once in awhile I’ve used my blender or hand mixer to get it back to its proper consistency, but this only takes a second or two.
I’ve been collecting recipes calling for coconut milk for a while now. It does nice things for vegan and vegetarian recipes, especially. And besides the wonderful flavor it adds, its health benefits are amazing. For instance:
It helps to maintain healthy blood sugar: Coconut milk is a rich source of manganese. Glucose intolerance can cause manganese deficiency in the body, so adding coconut milk into the diet is a good antidote to this deficiency.
It helps keep skin and blood vessels flexible and elastic: Because of its high copper and Vitamin C content, it is a very important mineral for most bodily functions. Copper and vitamin C are also a big help to maintaining flexibility and elasticity of the skin and blood vessels.
It aids in building strong bones: Coconut milk is rich in phosphorus, an essential nutrient the body needs for strengthening bones.
It helps to prevent anemia: Lack of iron is the most common nutrient deficiency among people throughout the world. Each cup of coconut milk supplies the body with nearly a quarter of its daily iron needs.
It relaxes muscles and nerves: It is rich in magnesium, a known muscle and nerve relaxant.
It helps in controlling weight: Coconut milk makes you feel full very quickly because of high concentrations of dietary fiber.
It decreases the risk of joint inflammation: Coconut milk contains selenium, an important antioxidant which controls the free radicals. As such, it can help help in relieving the symptoms of arthritis. It is observed that people with low levels of selenium tend to suffer from rheumatoid arthritis.
It helps in lowering high blood pressure: Coconut milk contains high levels of potassium, which helps lower blood pressure.
It helps in maintaining a healthy immune system: Because it is high in vitamins, minerals, and anti-oxidants, it boosts the immune system and makes it easier to ward off colds and coughs.
It promotes the health of prostate gland: Coconut milk contains high levels of zinc, which plays a vital role in promoting the health of the prostate gland and slowing down the activities of cancer cells.
You can see why people are turning to it. Healthy, tasty, and versatile, it’s a good ingredient to keep on hand. If you haven’t tried using it, here’s a great recipe to get you started (from www.myrecipes.com) . If you’re experienced at cooking with it, then consider adding this recipe to your repertoire. We can’t have too many excellent soup, stew, and chowder recipes!
1 tablespoon olive oil
1 medium yellow onion chopped
1 clove garlic finely chopped
2 pounds Yukon Gold potatoes (peeled, if desired), diced into ½-inch pieces
3 cups corn (from 6 ears fresh, or 16 ounces frozen)
1 (13-ounce) can unsweetened coconut milk
2 1/2 cups chicken broth
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons sea salt
1/4 teaspoon black pepper
1 - 2 pounds medium shrimp peeled and deveined
Directions:
Add Recipe to Cook'n
It’s the canned milk I’m referring to here. Use it to add an exotic splash to corn or other vegetable chowders, ginger chicken, custards and puddings, smoothies, and so much more.
If you’ve had experience with it, then you’ve noticed that upon opening the can, there’s a thick layer of coconut cream with a sort of whitish water on top. When this is the case, the cream and water need recombining before you can actually do anything with it. Start by shaking the can well before opening. Once in awhile I’ve used my blender or hand mixer to get it back to its proper consistency, but this only takes a second or two.
I’ve been collecting recipes calling for coconut milk for a while now. It does nice things for vegan and vegetarian recipes, especially. And besides the wonderful flavor it adds, its health benefits are amazing. For instance:
It helps to maintain healthy blood sugar: Coconut milk is a rich source of manganese. Glucose intolerance can cause manganese deficiency in the body, so adding coconut milk into the diet is a good antidote to this deficiency.
It helps keep skin and blood vessels flexible and elastic: Because of its high copper and Vitamin C content, it is a very important mineral for most bodily functions. Copper and vitamin C are also a big help to maintaining flexibility and elasticity of the skin and blood vessels.
It aids in building strong bones: Coconut milk is rich in phosphorus, an essential nutrient the body needs for strengthening bones.
It helps to prevent anemia: Lack of iron is the most common nutrient deficiency among people throughout the world. Each cup of coconut milk supplies the body with nearly a quarter of its daily iron needs.
It relaxes muscles and nerves: It is rich in magnesium, a known muscle and nerve relaxant.
It helps in controlling weight: Coconut milk makes you feel full very quickly because of high concentrations of dietary fiber.
It decreases the risk of joint inflammation: Coconut milk contains selenium, an important antioxidant which controls the free radicals. As such, it can help help in relieving the symptoms of arthritis. It is observed that people with low levels of selenium tend to suffer from rheumatoid arthritis.
It helps in lowering high blood pressure: Coconut milk contains high levels of potassium, which helps lower blood pressure.
It helps in maintaining a healthy immune system: Because it is high in vitamins, minerals, and anti-oxidants, it boosts the immune system and makes it easier to ward off colds and coughs.
It promotes the health of prostate gland: Coconut milk contains high levels of zinc, which plays a vital role in promoting the health of the prostate gland and slowing down the activities of cancer cells.
You can see why people are turning to it. Healthy, tasty, and versatile, it’s a good ingredient to keep on hand. If you haven’t tried using it, here’s a great recipe to get you started (from www.myrecipes.com) . If you’re experienced at cooking with it, then consider adding this recipe to your repertoire. We can’t have too many excellent soup, stew, and chowder recipes!
Coconut, Shrimp, and Corn Chowder
Serving size: 4
Calories per serving: 507
Ingredients:
Calories per serving: 507
1 tablespoon olive oil
1 medium yellow onion chopped
1 clove garlic finely chopped
2 pounds Yukon Gold potatoes (peeled, if desired), diced into ½-inch pieces
3 cups corn (from 6 ears fresh, or 16 ounces frozen)
1 (13-ounce) can unsweetened coconut milk
2 1/2 cups chicken broth
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons sea salt
1/4 teaspoon black pepper
1 - 2 pounds medium shrimp peeled and deveined
Directions:
1. Heat oil in large saucepan over medium heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, potatoes, and corn and stir to coat.
4. Add coconut milk, broth, cumin, coriander, salt, and pepper.
5. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
6. Add shrimp and simmer until pink and cooked through, about 3 minutes.
NOTE: For a creamier chowder, puree half the recipe before adding the shrimp, then return it to the pot and heat until warmed through.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, potatoes, and corn and stir to coat.
4. Add coconut milk, broth, cumin, coriander, salt, and pepper.
5. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
6. Add shrimp and simmer until pink and cooked through, about 3 minutes.
NOTE: For a creamier chowder, puree half the recipe before adding the shrimp, then return it to the pot and heat until warmed through.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
www.sprinklesandseasalt.com
www.jessicainthekitchen.com
www.yogaville.secure.retreat.guru.com
www.arksurgicalhospital.com
www.fortheloveofyum.wordpress.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
