What’s there not to love about coconuts? This tropical fruit has been gaining vast popularity worldwide due to its endless health benefits – researchers are still discovering more! In every way, the coconut is no stranger to the Malaysian cuisine, being an integral part of many uniquely Malaysian recipes; nasi lemak, curry laksa, kaya and cendol being just a few of them. While these mouth-watering examples may not be the healthiest food choisest of the lot, the coconut does provide some of the most essential nutrients for our health! Read on.
An array of ingredients can be obtained from the ever-versatile coconut and among them are flour, butter, oil, flakes, milk and juice. Here are some ideas on how to get the most of coconuts.
Coconut water
Coconut water is uniquely flavourful and can be added to smoothies, overnight oats, breakfast porridge, etc. It’s also a healthy, natural alternative to conventional post-exercise electrolyte drinks! Coconut water can also turn out to be an ideal addition to non-dairy drinks and makes a great base for mocktails! On hot days, try drinking fresh coconut water to cool down – incredibly refreshing!
Coconut milk (santan)
Rich, creamy and full of healthy fats, coconut milk is an integral part of the Asian diet. It can be added into curries and other dishes for a rich, creamy result. It delivers a rich texture to dairy-free smoothies, and makes a delicious base for dairy-free ice cream too. Whipped into cream, it can be used as a frosting for baked goods. You can even use coconut milk as a creamer for your tea or coffee!
Coconut flesh
The flesh of the coconut can be eaten raw, or be added into cooked dishes such as stir-fries and stews. It can also be blended into smoothies, used as toppings for cereals, etc. The possibilities are only limited to your imagination. Shredded coconut flesh is commonly used as coating for sweet delicacies such as onde-onde, where else the dried shredded coconut flesh is an important ingredient in the popular Malay dish called rendang.
Coconut flour
Used in lieu of wheat flour, coconut flour can be a great alternative for those who are gluten intolerant, as well as those who wish to lower their carbohydrate intake. It can be used to bake just about anything you’d bake with regular wheat flour – the only adjustment you may have to make is in the liquids that you use (water/milk, etc). This is because coconut flour absorbs more moisture, hence more liquid is needed to ensure that your baked goods don’t turn out too dry.
Coconuts Are Good For You!
- Rich in healthy fats
- High in lauric acid
- Dairy-free
- Contains medium-chain fats
- Coconut flesh is high in fibre
