Coconut cream is extracted from the white pulp inside the coconut fruit. It has a thick consistency and creamy texture. It is often confused with coconut water, which is found in mature coconuts. Coconut cream does not occur naturally. It is obtained by mixing the white mass of coconuts with water. This is usually done at a ratio of 1:1. If you compare coconut water with coconut cream, the latter is significantly higher in calories and more nutritious. Because of its excellent taste and calorie content, coconut cream is used in soups, sauces and desserts. Particularly popular for Asian dishes.
Use coconut cream as a condiment: Adding a few teaspoons to organic Arabica bean sprouts. You’ll not only enjoy a delicious drink, but a nutritious one too. Add a spoonful of coconut cream to a whipped milkshake for a rich and aromatic drink. After a couple of spoonfuls on fresh or frozen berries, you get an exceptional dessert. After flavouring any porridge with a spoonful of coconut cream, you’ll enjoy a healthy breakfast that kids will love too.
Don’t be afraid of the calorie content of coconut cream, as most of the fat is good MTC fat. Researchers present evidence that MTC oil in coconut cream is not the cause of obesity, but can even help keep weight under control: – MTC oil reduces appetite compared to other fats; – The natural decanoic and octanoic acids in the product speed up metabolism and burn unwanted fat. The oil in coconut cream normalises cholesterol and triglyceride levels. The fat contained in coconut cream effectively reduces signs of inflammation and various types of swelling. Studies have shown that coconut cream can help reduce the symptoms of stomach ulcers and is quite effective against viruses and bacteria that cause infections.
Net volume: 400ml
