WHAT IS . . .
1 Coconut milk is the liquid that comes from the grated meat of a coconut. The color and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is
a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia, Indonesia, Vietnam, Singapore, India and the Philippines.
2 Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm).Coconut water has a high potassium content and contains antioxidants.
Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the liquid and meat.
3 Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream is used as an ingredient in cooking, having a mild non-sweet taste.
Coconut milk is also a main ingredient of coconut cream.
Coconut cream can be made by simmering 1 part shredded coconut with 1 part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.
Cream of coconut is coconut cream that has been sweetened for use in desserts and beverages like the Pina colada.
4 Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. Coconut sugar has been used as a traditional sweetener for thousands of years in the South and South-East Asian regions where the coconut palm is in abundant supply.
5 Organic coconut flour is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates.
The light coconut flavor allows coconut flour to blend seamlessly into sweet or savory baked goods.
Coconut Flour is ideal for baking. It has fewer digestible carbs than other flours, and it even has fewer digestible carbs than some vegetables! Coconut Flour is gluten-free.
http://nourishedkitchen.com/baking-with-coconut-flour/
1 Coconut milk is the liquid that comes from the grated meat of a coconut. The color and rich taste of the milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is
a very popular food ingredient used in Southeast Asia, especially in Thailand, Malaysia, Indonesia, Vietnam, Singapore, India and the Philippines.
2 Coconut water is the clear liquid inside young coconuts (fruits of the coconut palm).Coconut water has a high potassium content and contains antioxidants.
Fresh coconuts are typically harvested from the tree while they are green. A hole may be bored into the coconut to provide access to the liquid and meat.
3 Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream is used as an ingredient in cooking, having a mild non-sweet taste.
Coconut milk is also a main ingredient of coconut cream.
Coconut cream can be made by simmering 1 part shredded coconut with 1 part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.
Cream of coconut is coconut cream that has been sweetened for use in desserts and beverages like the Pina colada.
4 Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. Coconut sugar has been used as a traditional sweetener for thousands of years in the South and South-East Asian regions where the coconut palm is in abundant supply.
5 Organic coconut flour is a delicious, healthy alternative to wheat and other grain flours. Ground from dried, defatted coconut meat, coconut flour is high in fiber and low in digestible carbohydrates.
The light coconut flavor allows coconut flour to blend seamlessly into sweet or savory baked goods.
Coconut Flour is ideal for baking. It has fewer digestible carbs than other flours, and it even has fewer digestible carbs than some vegetables! Coconut Flour is gluten-free.
http://nourishedkitchen.com/baking-with-coconut-flour/
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