Forums: April 2011 Kickstart Forum: leftover coconut milk
Created on: 06/06/11 02:05 PM Views: 1080 Replies: 3
marge Joined: 09/08/10 Location: Seattle Posts: 211	leftover coconut milk Posted Monday, June 6, 2011 at 2:05 PM tried a recipe that only used 2 tbsps. of coconut milk. put the leftovers in a glass jar in my fridge. how long would you store that way? maybe I should measure out tbsps. of cocnut milk into a ice cube tray and freeze it?
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Susan Levin Joined: 12/26/09 Posts: 1188	RE: leftover coconut milk Posted Monday, June 6, 2011 at 2:07 PM I am a fan of freezing anything with a lot of fat (nuts, seeds, etc.) because fat can be so fragile. Susan Levin, MS, RD PCRM Director of Nutrition Education
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cch22 Joined: 09/08/10 Location: New York State Posts: 999	RE: leftover coconut milk Posted Tuesday, July 5, 2011 at 4:58 PM Hi Marge.. well you could make pina coladas.. but i am all talk when it comes to drinking.. i found an exceptionally good coconut curry sauce i use for stir fry.. I used red curry paste, because that is what i had. Also i used Parsley, again i had it, and hubby doesn't like Cilantro. It was so good it is going on to a regular stand-by.. once a month... Thai-Coconut Sauce- Whisk a 14 oz-can light Coconut Milk, 2 Tbsp Brown Sugar, 1 Tbsp green Curry Paste, 1/4 C chopped Cilantro or Mint & 1/4 tsp salt in a small bowl till blended.
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kiwi Joined: 01/03/11 Location: New Zealand Posts: 405	RE: leftover coconut milk Posted Wednesday, July 6, 2011 at 7:13 AM Speaking of coconuts - I have been reading that coconut sugar is the next best thing as a sweatner - if you believe all you read (see below - I have copy/pasted some of the info) Has anyone seen it in the shops or tried it? Its new to me! ................................................... NaturalNews Insider Alert ( www.NaturalNews.com ) - please forward Dear NaturalNews readers, Over the last two years, we've witnessed a mass exodus away from agave nectar and a search for more natural sweeteners that are both low on the glycemic index and high in nutrient density. Several candidates have emerged, but my all-out favorite has become coconut sugar, which is really more like a coconut caramel sap. This sweetener is fast becoming extremely popular among raw foodies, vegans and vegetarians. Many have switched from agave nectar to coconut sugar for all the reasons I'm covering here. The coconut sugar (sap) I've been using is a 100% pure organic crystallized coconut sap from Thailand. It's harvested from the sap of unopened coconut blossoms, then boiled under controlled heat to drive off the water and condense the liquid to a dark brown sap. There are no additives used, no bleaching, and absolutely no stripping of minerals or other nutrients. It's not a raw food, however. Cooking the sap is a necessary part of concentrating it, just like with maple syrup, which is really a concentration of the watery maple sap. The result is a thick, liquid "caramel" sap that's brown in color and extremely sweet. It tastes almost like fudge, and some people even eat it like fudge. (Intense sweetness!) I use it in smoothies, where I've found it to offer the most full-spectrum sweetness taste from any natural sweetener I've ever tried. Agave nectar was great, but coconut sugar is so much better -- it actually reminds me of the richness of raw cane sugar juice that I used to drink in South America. Works in smoothies, recipes and hot beverages This caramelized coconut sugar is also very handy in its sap format: It melts easily in hot beverages, it mixes easily in recipes, and it blends easily in smoothies. Amazingly, it's only 12% sugar, and it's high in potassium, magnesium, zinc and iron. It's also high in several key B vitamins, so eating it is not just delicious; it's also healthy! (My theory is that the presence of certain trace minerals enhances the sweetness and richness of the flavor without needing high sugar content like you'll find in refined sugar...) The claimed glycemic index (GI) of this food is 35 -- which is extraordinarily low for a sweetener. Over the years, however, I've gained a fair amount of skepticism about the GI numbers that sweetener companies claim. However, I've been using it regularly and have had no blood sugar issues at all -- and I used to be hypoglycemic and borderline diabetic, so I'm extremely sensitive to my own blood sugar fluctuations. - Mike Adams, the Health Ranger ________________________________________ Let food be thy medicine and medicine be thy food - Hippocrates.
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