The use of coconut recipes with coconut milk

The theory that coconut oil may alleviate and even cure Alzheimer’s and Parkinson’s disease decided to check out the canadian scientists from Memorial University of Newfoundland.

They had previously conducted a pilot study of the effect of coconut oil on grown in laboratory conditions the cells of the cortex of the brain, treated with peptide beta-amyloid (BA). This immune protein for unknown reason while scientists propertyh signs of Alzheimer’s disease starts to accumulate in the nervous system, turning into plaque. The results were positive:the level of BA significantly decreased, and the lifespan of neurons is increased.

This result provoked a strong public reaction. Immediately began to receive the results of clinical studies, confirming a significant improvement for patients with Alzheimer’s disease after 45 and 90 days of catastraphy. Coconut oil in Canada and the United States began to just sweep the shelves and the marketing company, taking advantage of the situation, even developed a special health food based on extracts of coconut.

After analyzing the situation, scientists decided to explore further the mechanism of such effects and to test the hypothesis that coconut oil is able to win toing neurodegenerative diseases (Alzheimer’s, other dementias, Parkinson’s, multiple sclerosis and others).

In laboratory rodents, whose brain was subjected to various combinations of BA and coconut oil, decreased levels of malicious peptide, and healthy nerve cells were protected from mitochondrial damage. As you know, mitochondria live in the cells and provide them energy, participating in the processes of cellular respiration. If they don’t work, the neurons no energy also is not able to function properly. The aging of the brain, the mitochondria start to fail, which means the cells of the nervous system become increasingly resistant to insulin. Thus, the aged brain is not able to meet their energy needs.

However, there is an alternative source of energy for nerve cells – the so-called ketone bodies. For example, if a person starves for a long time and nothing nutrients not supplied from the outside, the body starts to keep energy, producing ketone bodies from your own fat reserves. As it turned out, the same ketone bodies, bringing energy, our body produces when digesting coconut oil. Nature itself has developed additional fuel source for the brain, even if it is resistant to insulin and can no longer utilize glucose.

A few minutes after taking coconut oil the brain cells receive the energy and begin to work the same way as before. Due to this to patients with Alzheimer’s some time back healthy memory and thinking. But the lasting effect is only possible if constantly to use the source of ketone bodies coconut extract.Turns out, it can be argued that coconut oil brings back the memory in the truest sense of the expression.

Scientists believe that this discovery will help to develop drugs or diet using the amazing power of coconut,and defeat neurodegenerative diseases. And while we offer recipes based on not less useful kokosowego milk.

Coconut milk is so thick that can be a great substitute for cow’s in the desserts, ice cream and cream soups. Yes, it has a subtle coconut flavor, but it is not strong enough to suppress the other, stronger flavours such as chilli and curry. In addition, canned coconut milk now you can easily find in any store. Regardless of whether you want your dish bought a light coconut flavor, or just crave experiments, these 5 recipes will help you to find a use for a jar of coconut milk.

Vegan Tikka masala with chickpeas


  • 2 tablespoons olive oil
  • 1 coarsely chopped onion
  • 2 cloves garlic, minced
  • 1 piece of ginger 2 cm, finely chopped
  • 1 tablespoon Garam Masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • teaspoon Cayenne pepper
  • 425 g can of chickpeas
  • 2 diced tomatoes (about 400 g)
  • 400 ml of canned coconut milk
  • 1 teaspoon arrowroot powder or corn starch
  • Salt to taste
  • Fresh chopped cilantro

Method of preparation

  • Heat the olive oil in a large pan over medium heat. Add the onions, a pinch of salt and sauté until translucent, stirring, about 6 minutes. Add the garlic and cook for 1 minute.
  • Add the ginger, spices and cook for about 30 minutes.
  • Add chickpeas and diced tomatoes, bring to a boil, reduce heat and cook for 15 minutes.
  • Add the coconut milk and cook for another 5 minutes.
  • In a small bowl, whisk corn starch with 2 tablespoons water. Add the mixture of chickpeas and cook for another 5 minutes or until the sauce thickens.
  • Try the dish and add more seasoning if necessary.
  • Remove from heat, sprinkle with chopped fresh coriander and serve.

Caribbean rice Confetti


  • 2 cups long grain rice
  • 400 g can of unsweetened coconut milk
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon allspice
  • 1/4 teaspoon Cayenne pepper
  • 1 tablespoon butter
  • 1 1/2 cups diced red and yellow bell peppers
  • 1/2 Cup diced red onion
  • 425 g canned pineapple slices, save juice
  • 130 g chopped green chili peppers
  • 1/4 Cup diced jalapenos
  • 1/4 Cup chopped cilantro

Method of preparation

  • Add the rice, coconut milk, garlic cloves, salt, allspice, Cayenne pepper and canned pineapple juice in medium saucepan. Use a can of coconut milk to add 400 g of water to the rice. Stir as it should. Put the saucepan on medium heat and cover. Bring to a boil, then stir and reduce heat. Cover the rice and let it prepare until the liquid is absorbed and are not formed air holes on the surface of the rice, about 15-20 minutes. Remove from heat.
  • Meanwhile, add the oil in a large, deep frying pan and put on medium heat. Add the diced peppers and onions. Fry for 2-3 minutes. Then remove from heat and add to the pan slices of pineapple, green pepper and sliced jalapenos.
  • Once the rice becomes soft, place it in the pan and mix well with remaining ingredients. Sprinkle fresh chopped cilantro. Taste, then add salt or pepper as needed. Serve warm as a side dish or with shrimp on top.

Chia pudding with dark chocolate


  • 2 cups coconut milk
  • 1/2 Cup Chia seeds
  • 1/2 Cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 9 whole dates (dried and pitted)

Toppings to choose from:

  • Fresh raspberries
  • Sliced almonds
  • Bananas
  • Kubica
  • Grated dark chocolate

Method of preparation

  • In a large bowl, add the coconut milk and Chia seeds. Whisk until smooth.
  • Then add cocoa powder, vanilla extract, ground cinnamon, and whole dates. Blend again.
  • Securely cover the bowl and refrigerate at least 4 hours (preferably leave overnight).
  • Remove the pudding from the refrigerator and place a spoon in the blender. Grind in a blender until smooth.
  • On top decorate with fresh fruit, almonds or grated dark chocolate.

Thai coconut curry hummus


  • 2 450 g cans of canned chickpeas, drain the water
  • Cup fat unsweetened coconut milk
  • 1/3 Cup red curry paste
  • 3 cloves of garlic
  • Zest of 2 limes
  • 1 teaspoon of salt
  • Garnish with fresh Thai Basil leaves

Method of preparation

  • Place the chickpeas, red curry paste, garlic, lime zest and salt in a food processor. Pour Cup of coconut milk on top and cover.
  • Grind to a smooth consistency. If you like more liquid hummus, add more coconut milk and again grind in a blender.
  • Put the hummus in a bowl and sprinkle with the chopped Thai Basil. Serve with endivia, sliced vegetables or rice crackers.

Salted caramel with coconut milk and dates


  • 1/2 Cup soft dates (about 50g)
  • 1 – 400 g can of fatty coconut milk (refrigerated overnight, do not shake before opening)
  • 1/4 teaspoon vanilla extract
  • A generous pinch of salt

Method of preparation

  • Prepare a paste of dates in a food processor grind finiquito smooth.
  • Open the can of coconut milk, remove the solidified cream from the top and add them to a food processor along with 2 tablespoons of the remaining coconut water, vanilla extract and a pinch of salt. Mix in blender until smooth. You can add a little more coconut water to get the consistency to your taste.
  • Before serving, place the mixture in a microwave safe container and 30 seconds microwave the mixture became warm. Serve with sliced fruit, pretzels or cookies.