There are a large number of people who are lactose intolerant or who, for ethical, ecological or health reasons, decided to abolish the consumption of cow's milk. Therefore, as an alternative and substitute for animal milk, they use plant ingredients.
An ingredient that makes a tasty and super healthy plant milk is coconut. A food that provides many health benefits, such as:
-Better digestion and good bowel functioning.
-Reduce cholesterol levels, benefiting the heart system.
-Activation of metabolism and burning of body fat.
-Coconut lipids are faster to digest and increase satiety, which helps you lose weight
-It is a good option for diabetics as it does not cause spikes in blood glucose.
-It has antioxidant action, combats premature aging.
-It is a good option for vegans because it contains 20% protein, 8 essential amino acids, high fiber content, rich in selenium, good magnesium content and vitamins B8, C, B1, in addition to containing minerals, including iron.
-Due to its nutrients, it contributes to the proper functioning of the body, the formation of cells and the strengthening of the immune system.
In addition to all these benefits, the advantage of including coconut in the diet is that it is possible to extract several versatile foods such as: coconut flour, coconut oil, coconut milk and coconut water.
In addition to that, from coconut milk we can make two powerful plant probiotics:
Coconut kefir: great for increasing good bacteria in the body. Recipes
Coconut yogurt: without lactose and sugar. How to do
Now, we have one more tasty coconut-derived food option to use instead of animal-based condensed milk.
Homemade coconut condensed milk recipe
-500 g of dried coconut pulp (measured without brown skin). Corresponds to about 2 small coconuts or 1 and 1/2 large coconuts
-500 ml of boiling water
-1 cup Demerara sugar
-Remove the pulp from the coconut and peel the brown skin with a vegetable peeler and with the help of a small knife. Note: Hold the coconut chunk and cut over and towards the board so you don't risk cutting your hand.
-In a blender, beat half of the coconut with all the boiling water until well ground.
-Strain in a cloth over a sieve (suggestion a strainer) until the last drop
-Boil that first milk and then take it to the blender with the second half of the coconut.
-Again, strain the fabric over the sieve (or strainer) to the last drop.
-Take this final milk to a thick, wide-mouthed sugar pan over high heat. Always stir, non-stop, until it reduces well and becomes a full-bodied liquid.
-To find out if it's in the right place, pour a large drop into a cold plate. To be in place, the drop must flow slowly over the plate.
-The cooking time for the milk to remain ready will depend on the size of the pan, because if the pan is very thick and wide, it takes between 10 and 15 minutes. The smaller the pan, the longer it will take to get to the point.
-After reaching the point of condensed milk, transfer it to an electric mixer and beat until completely cold, this step is to incorporate Anti-Regurgitation (AR) in the condensed milk and make it more consistent.
-Store this condensed milk in a closed container in the refrigerator. Cold condensed milk takes on a firmer consistency.
How to use condensed coconut milk
After making this condensed coconut milk, which in addition to so many properties has several uses, you can use it in recipes for: pudding, glaze and cake fillings, cocada, ice cream, delicatessen, brigadeiro, beijinho or pure. Taking into account that the residues extracted when straining the condensed milk can also be used in these recipes.
As you can see, there are several ways to enjoy this sweet and, what is better, in a more economical, healthy and nutritious way.
Article in Portuguese