Numerology 

Thick coconut cream what to do. Coconut cream: recipes. Contraindications for use

AROY-D Coconut Cream is a high quality coconut cream consisting of 70% coconut milk and water, which is produced in Thailand. Coconut milk is a food product that tastes sweet and is similar to milk. It is made from the pulp of a mature coconut. Coconut milk is widely popular in various countries of the world due to the fact that it has a lot of useful properties. Coconut cream is thicker than coconut milk and contains more pulp. And the composition of vitamins and trace elements is the same. The taste of these products is pronounced, not containing additives. Coconut milk contains vitamins:

  • Thiamine, riboflavin, pantothenic acid, pyridoxine, folic acid.
  • Vitamins C, PP, choline.

Minerals:

  • Calcium, sodium, magnesium.
  • Potassium, iron, phosphorus.
  • Copper, zinc, selenium, manganese.

100g of the product contains:

  • Water - 94.99.
  • Proteins - 1.6.
  • Fats - 21.
  • Carbohydrates - 4.8.
  • Kcal - 214.

Benefits of coconut milk

  • Coconut cream, like milk, is very popular because of its many health benefits.
  • Natural fiber, proteins, carbohydrates, fats, minerals, antioxidants, vitamins, mineral salts - this is not the whole list of the benefits of this product, which are so necessary for the human body.
  • Coconut milk has a positive effect on the function of the cardiovascular system. By consuming this product regularly, a person helps the body restore blood quality, normalize blood circulation, prevent atherosclerosis, and lower blood cholesterol levels.
  • Coconut milk is a good helper in the fight against diarrhea. It contains a complex of vitamins and microelements necessary for normal human life. Coconuts have no contraindications.
  • Coconut milk has antibacterial properties, influencing the microflora of the stomach in the best way.

Coconut milk is called Asian plums, which are obtained from the pulp of a coconut.

Coconut milk as a dietary product

  • Firstly, the fats contained in coconut milk stimulate the metabolism and restore the functions of vital organs in the human body. And this means that by drinking coconut milk and being cleansed of toxins in a natural way, a person loses weight automatically.
  • The aroma of coconut and milk dulls the feeling of hunger and suppresses appetite. If you are losing weight, keep a piece of coconut or pulp with you, and smell them periodically. The feeling of hunger will not be so debilitating.
  • Coconut milk fats are not stored in the body, but are converted into energy.
  • During diets for weight loss, add cream and coconut milk instead of cow's milk and cream, which will improve the taste of drinks and relieve hunger. And also chew coconut pulp, which helps to cope with hunger and perfectly cleanses the intestines.

Coconut cream and milk are used to prepare concentrated sauces, desserts, soups, etc. These products are combined with rice in Japanese cuisine and are considered classic. Coconut milk is also served with meat and fish dishes.



Shelf life of AROY-D coconut cream is 36 months at room temperature. Shake this product well before use. After the jar of cream has been opened, store it for two days in the refrigerator.

Coconut cream or paste is a sweet food product that is similar in texture to condensed coconut milk, yet has all of the characteristics of this product. Coconut cream is made from the flesh of only ripe coconuts.

Many people tend to mistake coconut cream and milk for juice or water made from the same product. Despite the obvious similarity, it is worth remembering that the latter are a natural liquid that is contained in the cavity of the nut and is formed naturally. Whereas coconut cream is a purely artificial product, obtained by crushing and squeezing coconut flesh.

Moreover, the push-up process can be carried out repeatedly, on which the density of the final product depends. The resulting liquid can be quite thick and very liquid. It is as a result of the first pressing that a product called coconut cream is obtained. If the squeezed pulp is re-filled with water and squeezed again, then, accordingly, liquid coconut milk is obtained, which in its appearance resembles ordinary white water.

Dishes based on coconut milk or cream are widely known in many culinary traditions of the world, but they are most widespread in Thailand. For example, a traditional dish is prepared here - coconut milk soup, which is usually served directly in half a nut. Interestingly, coconut milk has its own name in different countries. So, in Malaysia, Brunei and Indonesia it is called santan, and in the Philippines, among the local population, the product is called gata.

Coconut cream has a mild, but at the same time rich taste, for which European residents are very fond of. Along with coconut milk, cream has gained wide popularity, for example, in France. French culinary experts often call the product Asian cream, which is explained by the content of a decent amount of both fats and oils of vegetable origin.

In many cases, coconut cream is an excellent basis for preparing various kinds of refined sauces for meat and fish dishes. Sweet sauces with coconut cream are served with desserts and confectionery. On the basis of more liquid milk, which is also less fat, a variety of soft drinks and soups are prepared. Also, cream from coconuts is often used to prepare original salads and second courses.

Composition and useful properties

But not only for excellent gastronomic and taste characteristics, coconut cream is valued. In addition to them, the product has undoubted benefits for human health. The chemical composition of the cream is characterized by a high content of natural oils, fats and proteins, vegetable origin. It contains vitamins of the PP and B groups, as well as ascorbic acid, iron and manganese.

Scientists have found that coconut cream is an effective remedy of natural origin for the treatment of diseases associated with the heart and blood vessels. Doctors and nutritionists recommend including this healthy and tasty product for people prone to nervous disorders and depression.

Nutritionists have finally brought the idea of ​​replacing cow's milk and dairy products with plant-based ones to the public. Lactose-free yogurts, soy milk and coconut cream have appeared on the shelves of regular stores. Let's take a closer look at coconut cream. How do they differ from the usual ones, what do they taste like and how to use the ingredient in your favorite recipes?

general characteristics

Cream is extracted from nuts that grow on coconut trees. Palm is a plant from the Palm family, which is the only species of the genus Cocos.

An interesting fact: the scientific name of the genus comes from the Portuguese term "coco" (translated as monkey). The name is given because of the specific spots on the nut, which make it look like a monkey's face.

Malaysia is considered the birthplace of the coconut palm, but scientists cannot pinpoint the primary place of development of the plant and prefer to limit the answer to Southeast Asia. In today's climate, the palm grows in the tropics of both hemispheres. Interestingly, the plant develops both in a cultivated and wild form. The expansion of the range of coconut palms was carried out by mankind and partly by nature itself. While a person was growing a plant, nuts fell from palm trees, fell into waterways and spread to different parts of the planet. The water resistance of the nut has preserved its viability, therefore coconut trees have been growing along the known ocean currents since ancient times.

Man has learned to extract milk from nut fruits. Cream was formed from the fattest vegetable milk or simply solidified under the influence of low temperatures. There is practically no difference between coconut milk and cream - this is the same substance that differs in structure.

The cost of coconut milk in stores is quite high. To save more than 50% of the cost - use a small life hack. Purchase coconut cream and simply dilute it with water. From 100 grams of cream, you will get 2 times more liquid, which will significantly save costs.

Useful properties of the product

Coconut cream restores the muscle corset, stimulates energy production and creates an antimicrobial barrier that protects the body from infections. Regular consumption of coconut reduces the risk of developing heart / vascular disease and oncological pathologies by more than 15%. The protective properties of the product are caused by the composition: fatty acids affect not only the external beauty of a person, but also internal health.

Imperceptible weight loss

The main feature of the ingredient is considered to be instant processing into energy. The product is not deposited in the body as a protective layer of fat, but immediately creates an energy cushion for the work of the body and internal organs. Coconut improves digestion, promotes high-quality long-term satiety and restarts metabolic processes with renewed vigor. The result in the form of a few extra pounds and centimeters will appear after a few weeks (the effect is achieved under the condition of clean nutrition).

Coconut harmonizes the intestinal microflora and does not create additional stress on the abdominal organs in the process of absorption.

The way to quit refined sugar

Switching to proper nutrition can be quite painful. If you can’t imagine life without sweet snacks, chocolate and cookies, but are mentally ready to start fighting for your own health, use coconut cream. This is a healthy alternative to refined sugar that not only satisfies the taste buds, but also benefits the body.

If the sweetness of the cream is not enough, add a drop of honey or maple syrup to them. Absolutely everything can be sweetened with coconut cream - sweets, pastries, morning oatmeal, sauces, desserts, drinks and even first courses.

The natural sugar content in coconut is minimal, so there is no need to worry about disproportionate substitution. Moreover, the food product goes well with spices and other fruits. After a few days, the blood glucose level stabilizes, and the body will begin to function better due to the lack of stress on the internal organs.

How to choose the right product

Remember 4 basic rules for choosing coconut and its derivatives:

  • the product must be organic;
  • butter is sold only in transparent glass packaging, cream - in closed sealed containers;
  • give preference to cold-pressed oil and products made from it. After cold pressing, the cream retains the maximum concentration of vitamins and nutrients;
  • the shelf life of the product should not exceed 6 months for food use and 12 months for external use.

The chemical composition of the component

Use in cooking

The component has a special bright taste and a denser texture. Europeans especially liked coconut cream - they use the product on a par with coconut milk. Europeans call the ingredient "Asian cream" and add it to desserts, pastries, sauces for fish and meat.

Nut cream is an ideal base for thick sauces. Its structure provides the right consistency, regardless of additional ingredients, and the taste goes well with almost all foods. Cream is also used in alcoholic beverages. They are lightly diluted with water (regular / fruit) or alcohol to make it easier to absorb the liquid.

The most popular coconut cream was in soups. They are used for both sweet and spicy Asian variations. Creamy creamy soup is present in almost every culinary tradition and is one of the gastronomic must-sees.

To save on buying coconut cream, use regular coconut milk or a whole coconut. Nut liquid should simply be left in the refrigerator overnight in a tightly closed container. By morning, the cream will separate from the water on its own and rise to the surface. Just scoop up the dense, formed mass with a spoon and use in the kitchen.

Vegan bounty recipe

Recipe comment: The composition of the Bounty bar from the nearest grocery store is terrifying. This is the case when the gastronomic pleasure exceeds the nutritional value. Only taste buds get their portion of sweetness. The organs of the abdominal cavity, heart, brain suffer from the amount of food garbage eaten. Below we offer a recipe for a bar with an ideal composition and taste as close as possible to the original.

We will need:

  • coconut flakes - 200 g;
  • coconut cream / coconut milk - 50 g / 1 can;
  • sweetener to taste;
  • dark chocolate without fillers - 200 g.

Cooking

If you use coconut milk, then cooking will have to be postponed for 7-10 hours. Leave the jar in the refrigerator for 1 night. In the morning you will see that two substances have formed in the jar - dense, creamy (this is cream) and transparent, liquid (this is water). Collect the cream to make a bar and drink the coconut water or use it in another recipe.

In a handy bowl, combine the coconut cream, shavings, and sweetener. Send the sweet mass to the refrigerator for 20-40 minutes. Take out the frozen mass and mold it into bars / cookies of any shape that you like. Melt dark chocolate in a bain-marie and pour over the coconut shells. Send the bars to the freezer for 5-10 minutes until the chocolate is completely solidified.

The use of the ingredient in cosmetology

The ingredient is used not only in the cosmetic industry. It is great for home beauty rituals that can be performed daily. For convenience and maximum efficiency, it is recommended to dilute the cream to a liquid state. Slightly heat them in a container or simply rub them in warm palms, and then proceed to apply to the body / hair.

Hair Mask

Blend/heat cream until liquid, then apply to damp, clean curls. Trichologists do not recommend using a coconut component along the entire length of the hair. The cream can clog pores, cause itching, redness and deterioration of the hair. Among the possible side effects is excessive oiliness of the scalp, which is difficult to get rid of. Apply the component to the hair, starting from the ears and to the ends. Leave the ingredient on for 20+ minutes, then rinse with warm water and shampoo.

Organic shampoos may not be able to handle excessively oily ingredients, so it is recommended to wash your hair several times or use a shampoo with active inorganic ingredients in the composition.

Makeup remover for face and eyes

1 teaspoon of cream can replace an expensive cleansing treatment for the skin of the face and around the eyes. The component cleanses the dermis from dirt, accumulated dust and makeup residues. Rub a dense mixture along the massage lines to not only cleanse, but also tone the skin.

Make your own coconut cleansing wipes. Melt half a teaspoon of cream on cotton pads, fold them in an even layer and send them to a convenient container. Sponges will be saturated with a moisturizing component and after 6-10 hours they will be ready for use.

An all-in-one moisturizer for body/lips/legs/cuticles

Everything is simple here - apply melted cream to any part of the body that needs nutrition and hydration. Beauticians recommend applying the product immediately after a shower, when the skin has not yet had time to dry. Wet dermis will absorb the cream faster and provide the desired effect.

Natural scrub

Mix cream with any abrasive component that you like: sugar, sea salt. Such a scrub will not only exfoliate dead skin particles, but also moisturize healthy skin. The product can be used both for the rough skin of the elbows/legs and for the lips/face. Scrub thoroughly all over your body. Do not press the abrasive mixture directly into the skin - this provokes pain, rash and itching.

Herbal highlighter

Radiant skin is an indicator of the health of its owner. If your day did not work out, or nature rewarded you with a dull complexion - do not despair. To add an inner glow, use a highlighter based on coconut cream. Just a few drops of nut mass on the cheekbones will radically change your image and self-awareness. Such a highlighter will definitely not clog pores and will not roll off at the most inopportune moment.

Contraindications for use

The list of cream contraindications is identical for all derivative products from coconut. Temporarily cut out foods for diarrhea and any stage of obesity. Direct contraindication - individual intolerance to the product. To find out about allergies to certain foods, consult a doctor or track the body's reaction to a particular component on your own.

Coconut milk, derived from the coconut itself. Loved drinking it for breakfast! Although the first time it was quite energy-intensive to peel the coconut itself! But with experience it is already much easier and faster, and sometimes I don’t clean it at all if time is short. Any type of blender will do.
White and sweet coconut milk is suitable for fasting, vegans and raw foodists instead of cow's milk.

Ingredients:

  • coconut 1 pc.
  • water 600 ml
  • honey or sugar 1 tbsp.

Cooking:

We clean the coconut from the upper shell. To do this, you need to knock something heavy (knife handle, hammer) first on the “equator” of the coconut until a crack appears, then over the entire surface. Ideally, the shell should fly off on its own.

Now, with the help of a knife, we clean the coconut from the dark skin (it can be eaten separately). Although this step is not necessary, it is possible to whip with the skin on, the milk will not darken from this. It just won't be pure white.

Cut into pieces, put in a blender and pour water

Beat for a long time. Make sure that the water does not spill out, can be divided into several times. When whipping, you can notice how the top is formed , which are sooooo fatty :) They can be removed in a separate cup (in a raw food diet they are cold spread on bread like butter or they are made into cream for a cake) or left in milk.

Strain through a sieve, stirring with a spoon. Coconut cake can be dried - you get coconut flakes. Or roll up delicious sweet balls. Can be added to any vegetable dish or rice. Raw coconut flakes can be stored in the freezer and used at any convenient time!

If desired, add honey and mix again in a blender, serve as a sweet drink. Or pour milk into a jar and store in the refrigerator. Ready!

Delicious with or as a snack for breakfast

Useful advice. Coconut milk is also used like regular cow's milk: for pancakes, sauces, fruit cocktails and even vegetable stews - very tasty! And the cream skimmed from such milk can be whipped with sugar - and make cream for the cake, or use it as a moisturizer for your body! Only it is better to store such a cream in the freezer.

How to make coconut milk and cream at home - basic recipe

Coconut milk and cream are excellent substitutes for dairy products. They can be drunk, and also used in the preparation of many recipes - for example, cereals, sweets, ice cream or for stewing with vegetables, etc. There are two types of coconuts sold in stores: some are smaller and more elongated, others are bigger and rounder. The pulp of the former is more tender and sweeter, we love them “just like that”, cut into thin slices, instead of ordinary nuts. The pulp of the second is fatty and tough. It is from it that a wonderful coconut cream (cream and butter) is obtained.

How to make coconut milk and cream at home

cooking method

shell the coconut.

chop the flesh (of one coconut), put it in a blender, add water (approx. one liter) and grind thoroughly.

strain and carefully wring out the mass through a dense cloth (or several layers of gauze).

the remaining pomace (coconut flakes) is not suitable for further consumption (very tough), so you can immediately throw it away.

Coconut milk can be drunk immediately, whole.

to get cream:

it is necessary to let the milk stand in the refrigerator and remove the top layer, i.e. coconut cream and butter.

the resulting fat-free whey (sweet, not sour) from coconut milk can be used in smoothies, fruit and greens.


This is the amount of cream obtained from one coconut. It is very fatty, almost all oil, so it is better to use it for making cakes or cookies, as well as for sandwiches replacing butter with it, but not as an independent dish. Keeps in the refrigerator for several days.

Different types of coconuts “behave differently” when processed in this way. Some coconuts do not exfoliate in the same proportion as in the photo, but give only a small layer of oil, which is best removed immediately. This way you will have excellent coconut milk, because. without excess fat, it tastes better. You can add a little cocoa (or cocoa substitute) to such milk and sweeten it (your choice) - you get a wonderful chocolate-coconut milk.

Bon appetit and experimentation from Natasha! 🙂