Every few years, a new healthy food steps into the arena. The crowds gather, the stores promote, and the customer buys. But like most things, some health trends are only good for you when used in moderation.
The culprit this year? Coconut milk. A quick google search of "health benefits of coconut milk" returns a staggering 19,700,000 results. Supporters boast coconut milk improves heart health, cholesterol, builds muscle while helping lose fat, provides electrolytes, prevents fatigue, and much more.
Wow. Coconut milk sounds like a dream come true. A superhero of "milks" with a tropical flavor to boot. A lot of these health benefits are true, but when does too much of a good thing become a bad one?
Let's look at the nutrition facts in just a quarter cup of coconut milk.
1.5 grams protein
2 grams sugar
14 grams fat
If you're used to counting calories or watching your fat intake, you're going to notice that 138 calories and 14 grams of fat is pretty high for just a quarter cup of coconut milk. It does boast a healthy amount of protein and other nutrients like potassium but it's easy to see how quickly you can overdo it.
It's also important to remember that when shopping for coconut milk, you should look for options with no added sugars or preservatives, like Smart for Life's products. If you can't find anything that fits the bill, you can also consider making coconut milk at home!
Check out Dr. Axes instructions for making your coconut milk at home below:
First look for fresh coconuts and give them a good shake, making sure you can hear and feel some liquid moving around inside. That tells you they’re fresh.
You need a sturdy cleaver to crack open a coconut, but you can also use any heavy knife or a hammer you may have at home.
Bang the cleaver on the top of the coconut until you hear a crack. Then strain the coconut water out, and keep it for smoothies and other refreshing drinks. You’re left with two–three coconut pieces that have the white flesh/meat inside attached to the inedible shell. Remove the flesh either by cutting it out with a paring knife or continue to hit the back of the coconut until the meat falls off from the shell.
Rinse the coconut meat well, and chop it into small pieces. Then add your coconut meat to a blender or food processor along with about two cups of water.
Blend it into a thick liquid, and then strain it using a metal strainer or cheesecloth so you can separate the coconut pulp/meat from the coconut milk. Squeeze the coconut pulp well with your hands to get the most coconut milk to strain out.