Here is a run down on ten coconut products that are available for use in cooking and baking. If you want more information on any of the products, how to use them and the brands I recommend, simply click on the link to find out more.
Coconut oil is pure fat, extracted from coconut meat. There are various processes for extracting the oil and there are various grades of oil available. You can use coconut oil to replace butter or margarine in any recipe.
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Coconut Flour: Once coconut meat has been dried, it is finely ground to make flour. Unlike wheat or other types of grain flours, coconut flour is finer and much softer. Full of fiber, protein and gluten free, coconut flour is a healthy alternative to those who are gluten intolerant, or for those who are looking to cut down on the amount of wheat products they use.
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Coconut Water: Slightly sweet and incredibly refreshing, coconut water is the clear liquid that is found inside young, green coconuts. It is packed full of nutrients such as potassium, naturally occurring electrolytes (goodby Gatorade), is low in carbohydrates and calories and is one of the best and most healthy alternatives to sugary drinks and fruit juices.
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Coconut Sugar: Coconut Sugar is a better alternative to cane or sugar-beet sugars. The manufacturing process retains valuable minerals, but most importantly, the Glycemic Index is in the low end, making it a much healthier choice for Low Carb Dieters.
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Coconut Aminos: Dark, rich, salty and slightly sweet, Coconut Aminos is a sauce that is made from coconut sap. While it closely resembles light soy sauce, it is completely soy and gluten free. This makes it a great alternative for people who suffer gluten and soy intolerance.
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Desiccated (flaked) Coconut: Desiccated Coconut is the dried flesh of the coconut meat that has been chopped or grated. Desiccated coconut comes in a wide variety of sizes ranging from snow-like powder to much larger chunks and a whole host of shapes and sizes in between.
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Coconut Butter is made by mixing coconut oil and the coconut meat together. Once combined it forms a paste with a similar consistency to peanut butter. It is used for those who prefer a richer, more coconut-y flavor than the oil. Its texture is waxy when cold and creamy when warm. Coconut butter is not suitable for baking. Learn more about coconut butter, how to use it and where to purchase in both small and bulk quantities.
Making your own Coconut Butter is easy and fast. You can make a batch in less than 10 minutes including your clean up time if you use a high speed blender … up to 15 minutes if you use a food processor. How To Make Your Own Coconut Butter
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Coconut milk: Don’t confuse coconut milk with coconut water. Coconut water is the clear liquid found within a coconut, whereas coconut milk is extracted from the meat of a mature coconut. Most grocery stores sell coconut milk with varying fat content, but the low fat versions are basically just watered down (often with an added thickener). For most recipes the full fat version gives the best results due to its thicker consistency and full flavor.
Coconut cream is coconut milk with much of the water removed. It is very thick and creamy. If there’s no coconut cream available in your store, you can skim the thick top layer out of an unshaken, undisturbed can of coconut milk. Make sure you buy full fat coconut milk without added emulsifiers.
Creamed coconut is the unsweetened dehydrated fresh meat of a mature coconut, ground to a semi-solid white creamy paste. It is sold in the form of a hard white block which can be stored at room temperature. It has an intense coconut flavor.
