Guest guest Posted April 12, 2010 Report Share Posted April 12, 2010 I haven't cooked much Thai food (wasn't exposed to it too much as a kid, unlike most other ethnic cuisines). Coconut milk is quite high in fat, at 57 grams of fat per cup, and even worse in saturated fat, 50 grams. That one cup will give you the total fat and more than the total saturated fat recommended for an adult male for an entire day by the American Heart Association. Coconut Milk Lite, at 15 grams of fat per cup is healthier alternative. I've used non-sweetened ('dessicated') coconut in making a potato-tomato-coconut stew (Madhur Jaffrey's recipe from " World of East Vegetarian Cooking " ) to fine effect. I suspect you could take non-sweetened coconut flaks and blend them water to make an even lower fat " coconut milk. " FYI, Mark http://www.soulveggie.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2010 Report Share Posted April 13, 2010 So Mary McDougall has talked about taking soy or almond milk and putting some coconut extract in it to make a " coconut tasting " milk to use in such recipes. However when i went to Whole Foods to find the coconut extract, I did, but it was in an oil based mix. So I left it on the shelf!! Does seem to be a few things we give up, but I tend to focus on how much we gain and how many other options there are. Jeff Novick RD, McDougall etc will say coconut water.. find.... but coconut nearly 92% fat... not a healthy choice. Tom Quote Link to comment Share on other sites More sharing options...
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