No doubt you’ve been hearing a lot about coconut milk and coconut oil lately – they’re being used in everything from baking to coffee. If you’re not sure of the difference between the two, we’ve summed it up here for you.
Coconut oil, not to be confused with coconut water, is extracted from mature coconuts. It has a high saturated fat content compared to other oils, but it gives a lovely aroma and subtle flavour to foods. Keep your olive oil and other oils handy, but give coconut oil a go every now and then. Try it in:
- Baked goods such as muffins or cupcakes
- Vegetable stir-fries. It’s particularly delicious with red, green and yellow peppers
- Mixed into coffee
Coconut milk is the liquid that comes from grating the white flesh of a mature coconut and soaking it in water. It has a relatively high saturated fat content, a white colour and a creamy texture. A thicker version (coconut cream) is great for desserts, whereas the thinner version, which can also be lower in fat, is great for cooking. Use it for: