Coconut cream is extracted from the white flesh of the coconut fruit. It has a thick consistency and creamy texture. It is often mixed with coconut water, which is found in immature coconuts. 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 more calorific and nutritious.
Thanks to its excellent taste and calorie content, coconut cream is used in soups, sauces and desserts. Particularly popular in Asian cooking.
-Adding a few teaspoons to organic Arabica bean coffee. You will not only enjoy a tasty drink, but also a nutritious one.
-Add a spoonful of coconut cream to a shaken milkshake for a rich and flavoursome drink.
-Spoon a few spoonfuls over fresh or frozen berries and you’ll have a great dessert.
-Add to any porridge and you’ll have 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 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.
