Origin and Production
Coconut milk and cream are primarily obtained from mature coconut fruits of the coconut palm Cocos nucifera. India, Philippines, Indonesia and Sri Lanka are among the largest producers of coconuts in the world. Coconut milk and cream are processed and derived from coconut flesh or kernel by grating the coconut meat, adding water and squeezing out the liquid. The first extraction yields the thick coconut cream and successive extractions produce thinner coconut milk. Coconut cream contains a significant amount of fat which separates and rises to the top.
Nutritional Value
They are highly nutritious foods rich in healthy fats, vitamins, minerals and dietary fiber. A cup of coconut milk contains about 20% of the daily recommended intake of vitamin C and vitamin E which act as antioxidants protecting cells from damage. It is also rich in B vitamins like riboflavin, niacin, thiamin and pantothenic acid essential for cellular metabolism. Coconut milk provides a good amount of minerals like magnesium, phosphorus, potassium, calcium and manganese. It contain about 50% of their calories from fats but it is mainly in the form of healthy medium chain fatty acids like lauric acid which have antimicrobial properties.
Uses in Cuisine
Coconut Milk And Cream find versatile uses in Southeast Asian, Indian, Caribbean and Pacific Island cuisines. Coconut milk adds richness, moisture and subtle coconut flavor to curries, soups and stews. It is a popular base for Thai red curry and massaman curry. Indian cuisine uses it extensively in coastal cuisine for fish curries. In Indonesia and Malaysia, it is used in rendang beef curry. Coconut cream is used as a topping or filling in desserts like coconut custard, pie and tarts. The thick and rich cream separated from coconut milk is added to stir-fried vegetables, noodles and rice dishes. Coconut milk based sauces and spreads have become popular condiments worldwide.
Popularity of Beyond Traditional Cuisines
With increasing popularity of Southeast Asian and tropical cuisines, they have found many novel uses beyond their traditional cuisines. Coconut milk adds creaminess to smoothies, pancakes, waffles and oatmeal. Plant-based replace milk like coconut milk are popular among vegans and health-conscious consumers. Coconut cream is used as an alternative to dairy cream in recipes like coconut whipped cream, cream pies and frostings. Celebrity chefs and home bakers experiment with uses of it in nontraditional recipes like macarons, pastries and chocolate desserts to inject a tropical twist. Cafes and specialty food brands offer coconut milk-based beverages, ice creams and yogurts.
Commercial Production and Packaging
Processed coconut milk and cream are commercially produced by major manufacturers in the coconut producing countries and also exported worldwide. Fresh coconut kernel is grated or cleaned and charged into steel vessels with water for extraction process. The mixture is then pressed, filtered and pasteurized for shelf stability. Coconut milk and cream are commonly available in aseptic carton packs and BPA free cans for extended shelf life without refrigeration. Manufacturers offer light, regular and rich coconut milk varieties catering to the density preferences of consumers. Coconut cream is packed separately or as thick cream topping bottles for culinary uses. Their availability in grocery stores and online markets has boosted home cooking and baking with these versatile dairy alternatives.
Health Benefits beyond Nutrition
Regular consumption of coconut milk and cream offers numerous health benefits beyond nutritional value. The medium-chain fatty acids in coconut fats have antimicrobial properties fighting pathogenic bacteria, viruses and fungi. Studies indicate coconut fats may help improve cholesterol levels, promote weight loss and support a healthy heart. The phenolic compounds act as antioxidants protecting cells from damage. Coconut milk applied topically helps moisturize skin and hair. With diverse uses, familiar flavors and health promoting properties, coconut milk and cream have emerged as popular sustainable plant-based commodities of the tropical world. Their nutritional profile and versatility make them excellent additions in a balanced diet.
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