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Information on Coconuts

How can you include coconut in your regular diet?
(May 9, 2010)

Over the years, a lot of Asian cuisine has become more and more popular in western countries. There has always been a sense of curiosity among the western folks about the ingredients of non-western cuisine. This has led to the application of many items into the diet. One such item is Coconuts. The three of the most commonly used coconut products are Dried coconut which is used in baking and also as a side dish in some curries.

Then we have the flesh of the coconut that is used as an ingredient in many preparations and finally, coconut milk. From one manner of looking at things, coconuts seem like a very healthy part of the diet because the rate of heart attacks in the east is much less than that in the west. That, however is not completely true. Coconut has it positives and negatives.


The three coconut ingredients have a positive side with regards to nutrition. They are high in protein and contain no cholesterol. However, the most positive thing about coconuts is the fact that they have very high fibre content. But this property, as it is with all foods, can also be a bad thing


Coconut products have very high total and saturated fat content. Food with high saturated fat content are looked at as a potential risk to health such as heart diseases, diabetes, obesity and certain cancers. Dried coconut has low moisture, hence the amount of saturated fat is high. Coconut flesh has relatively more moisture, however the level of saturated fat is still high. Coconut milk has probably the lowest amount of fat in the coconut family.

What to do

The trick with Coconut here is to consume it in moderation. Here are a few simple recipes that you can try at home.

Coconut Chicken

1 lb spinach leaves, steamed and cooled.
¾ lb boneless, skinless chicken breast.
½ medium chopped onion.
1 cup coconut milk.
1 cup chicken broth.
2 tablespoons butter.
½ teaspoon salt.

Heat the buttern in a large skillet and sauté onions over medium heat for about five minutes. Cut and add the chicken. Cook for about three minutes or till about the chicken is not pink anymore. Add remaining ingredients except white rice and stir and simmer for about 20 minutes. Serve with white rice.

Coconut Shrimp

2 lbs fresh shrimp.
2 cups flaked coconut.
1 cup cornstarch.
1 cup cream of coconut.
3 tablespoon lime juice.
Vegetable oil.

Peel and coat each single shrimp with cornstarch. Mix the coconut cream with  lime juice and dredge the shrimp through this mix.Cover each piece of shrimp with flaked coconut. Heat the oil in a skillet and fry the shrimps until golden brown.
Submitted by S M on May 9, 2010 at 11:34


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