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Coconut Milk (Coconut Cream)

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Coconut Milk (Coconut Cream)
Product Code: 6647
Unit of Measure:EACH
Our Price: $3.99
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We taste-tested all the coconut milks we could find at the grocery store, and this one is by far the best of the bunch. Not a solid paste, real coconut flavor, and no guar gum added. The next best thing to shredding and squeezing your own. From the brand that Thai cooks depend on.


Quote from random source about the health benefits of whole coconut kernel:

Coconut kernel protein modifies the effect of coconut oil on serum lipids. Padmakumaran Nair KG, Rajamohan T, Kurup PA. Department of Biochemistry, University of Kerala, Thiruvananthapuram, Kerala State, India. Feeding coconut kernel along with coconut oil in human volunteers has been found to reduce serum total and LDL cholesterol when compared to feeding coconut oil alone. This effect of the kernel was also observed in rats. Since many plant proteins have been reported to exert a cholesterol lowering effect, a study was carried out on the effect of isolated kernel protein in rats. Feeding kernel protein resulted in lower levels of cholesterol, phospholipids and triglycerides in the serum and most tissues when compared to casein fed animals. Rats fed kernel protein had (1) increased hepatic degradation of cholesterol to bile acids, (2) increased hepatic cholesterol biosynthesis, and (3) decreased esterification of free cholesterol. In the intestine, however, cholesterogenesis was decreased. The kernel protein also caused decreased lipogenesis in the liver and intestine. This beneficial effect of the kernel protein is attributed to its very low lysine/arginine ratio 2.13% lysine and 24.5% arginine.

Chef John Howie uses this in his Thai Coconut Curry Mussels

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Average Rating: (based on 1 review)

Showing 1 Review:

by Maggie
on 11/13/2012
Really love this product!
I'm a big fan. Tasting this against the more widely available -- i.e., mass-market -- brands of coconut milk is a real revelation. Ayam is much thicker and has MUCH more flavor. I recently used it as part of a marinade and sauce for some grilled swordfish (modified from a recipe on Food52), and the final dish was jaw-droppingly good. Additionally, I like the fact that it has nothing in it other than coconut and water.
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