Sally Fallon Morell writes in her book Nourishing Traditions page 160: “Products of the coconut form a dietary staple in many nations, particularly Southeast Asia, the tropical regions of Latin America and East Africa. Marco Polo referred to the coconut as the “Indian nut.” Vasco de Gama used the word “coquos” in his Rotiero (1498-99) and Pigafetta, the official chronicler of the Magellan expedition to the Philippines, used the Italian form of “coche” (plural “coca”) around 1522.
The coconut is relatively low in protein compared to other nuts and seeds. It provides calcium, iron, magnesium, phosphorus, potassium, iodine and many trace minerals. The coconut contains up to 60 percent fat, and this fat is 92 percent saturated. But this is no reason to avoid coconut products. The principle fatty acid in coconut milk, lauric acid, is a medium-chain 12-carbon saturated fatty acid that has potent antifungal and antimicrobial properties.”
In Nourishing Traditions, Sally also quotes Valerie MacBean who wrote Coconut Cookery: “Demographic indications are that countries whose populace consumes large amounts of coconut have very low incidences of coronary diseases.”
When choosing canned coconut milk and coconut cream products, we recommend this brand without guar gum.
Recipes
Coconut Ice Cream by Kari Peters of Get Inspired Everyday. 4 ingredients: full fat coconut milk, maple syrup, salt and vanilla extract
Coconut Lime Ice Cream by Kari Peters of Get Inspired Everyday. Ingredients: full fat coconut milk, avocados, maple syrup, lime zest, lime juice and water
Coconut Ice Cream Recipe by Coconut Mama. Ingredients: full fat coconut milk or coconut cream, honey or sweetener of choice, vanilla extract, salt, toasted coconut or coconut chips
Coconut Cream Ice Cream by Coconut Mama. The addition of 4 eggs yolks or vodka to make it easier to scoop!
Coconut Milk Pumpkin Ice Cream by Coconut Mama. Ingredients: full fat coconut milk, pumpkin puree, coconut sugar, ginger, cinnamon, vanilla extract and salt
Raspberry-Coconut Ice Cream published by Thrive Market, includes video. Ingredients: frozen raspberries, coconut cream, pure vanilla extract, ground cardamom dark maple syrup, bee pollen, shredded unsweetened coconut. Recipe includes a garnish of cocoa nibs we don’t recommend.
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