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Is coconut milk good for you?

 
 

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singaporeSINGAPORE E-NEWSLETTER

October 2016

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as good as fresh! 

 
 

Life is likea cup of tea new

Most Singaporeans know coconut is what brings out the true flavour of our favourite local delights such as Singapore curry, Nasi Lemak and Chendol. With its creamy texture and slight natural sweetness, coconut milk might taste like it should be something bad for you.


It has traditionally received bad publicity due to its high level saturated fats. However over the years, there has been much talk about the health benefits of coconut milk/cream and coconut oil, challenging what we think we know.


We wanted to keep you up to speed on the many benefits of coconut milk/cream, so here’s a rundown of its benefits:

  • Coconuts are highly nutritious. To name a few, they’re rich in fibre, vitamins E and minerals including iron and manganese.
  • Fats in coconut are mostly in the form of medium-chain fatty  acids (MCFAs) which can be easily absorbed and readily converted by the body instead of being stored as fats.
  • Coconut is one of the best natural source of lauric acid. About 45% of total coconut fat s lauric acid which is a protective type of fatty acid linked with antibacterial and antiviral properties that helps improve cholesterol levels and heart health.

Source

Unlike cow’s milk, coconut milk is lactose-freesuitable for lactose intolerant. To enjoy its full coconut flavour and benefits, this little can of coconut milk can also be enjoyed in soups, smoothies and cakes!

Here's one of our current favourite recipe:

Red Curry in a Hurry recipe!

Thai red prawn curry 2

Serves 4

INGREDIENTS:

1/3 cup Ayam Brand™ Red Curry Paste
200ml Ayam Brand™ Organic Light Coconut Milk

1 onion, chopped

300g of prawns
200ml water
100g cabbage leaves, chopped into small pieces
2 kaffir lime leaves, finely sliced
Basil leaves, to garnish

METHOD:


Heat a wok or pan over medium-high heat. Add Curry Paste and onions stir-fry until onions are soften. Stir in prawns, coconut milk, water, cabbage, kaffir leaves and bring to the boil. Reduce heat and simmer until prawns are cooked through. Garnish with basil leaves. Serve with steamed rice.

 
     
     
 
   
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