Health benefits of coconut milk

Coconut milk is a white, milky substance extracted from the flesh of mature
coconuts. It can benefit health in several ways, such as by stimulating weight loss
and lowering cholesterol.
As a result, coconut milk has gained popularity in the healthcare community and
as an alternative to dairy milk.
Nutrition in coconut milk
Coconut milk contains high levels of saturated fat, making it a very calorie-rich
food
The milk is also rich with vitamins and minerals, but the nutritional contents vary
by product. Coconut milk drinks, for example, have a different nutritional profile
from canned coconut milk.

The nutritional profile per cup of raw, canned coconut milk is:

calories: 445
water: 164.71 grams (g)
protein: 4.57 g
fat: 48.21 g
carbohydrates: 6.35 g
calcium: 41 milligrams (mg)
potassium: 497 mg
magnesium: 104 mg
iron: 7.46 mg
vitamin C: 2.30 mg
The nutritional profile per cup of sweetened coconut milk beverage is:
calories: 74
water: 226.97 g
protein: 0.50 g
fat: 4.99 g
carbohydrates: 7.01 g
calcium: 451 mg
potassium: 46 mg

Top 3 health benefits of coconut milk

Research suggests that coconut milk has three main health benefits. Below, we
describe the effects on weight loss, heart health, and the immune system.
1. Weight loss
Coconut milk contains medium-chain triglycerides (MCTs), which researchers
have linked with weight loss. MCTs stimulate energy through a process called
thermogenesis, or heat production.
Some studies indicate that MCTs work to reduce body weight and waist size. They
may also balance out unstable gut microbiota. A lack of this stability may play a
role in developing obesity.
A 2015 study in overweight men found that consuming MCTs at breakfast led to
reduced food intake later in the day.
Findings of a 2018 study suggest that MCTs increase insulin sensitivity, and many
researchers believe that this sensitivity promotes weight loss. Insulin is an
essential hormone that breaks down glucose and controls blood sugar levels.
2. Heart health
Research has linked diets rich in saturated fat with high cholesterol and an
increased risk of heart disease.
Some people may not consider coconut milk to be heart-healthy, because of its
high fat content.However, different sources of saturated fats may affect the body
in different ways. Also, genetics play a role in how a person metabolizes saturated
fats and the extent to which these fats impact health.Scant research has
investigated the effects of coconut milk on cholesterol levels. However, a
substantial body of research has explored the effects of coconut oil.
One study found that coconut oil did not significantly increase levels of "bad
cholesterol," or low-density lipoprotein (LDL) cholesterol, but that it did increase
levels of "good cholesterol," or high-density lipoprotein cholesterol (HDL).
It is important to note that the stu is important to note that the study period was
short, only 4 weeks, and that the research was lacking in controls.
HDL cholesterol protects the heart and removes LDL cholesterol from the blood. It
carries LDL cholesterol to the liver, which breaks it down, and the body eventually
eliminates it. While coconut oil may not raise levels of LDL cholesterol, coconut-
based products are high in fat and calories. People should only consume them in
moderation.
Keep in mind that coconut oil has substantially more fat per serving than coconut
milk, which will have less dramatic effects on cholesterol levels.
3.Boots immune system
Coconuts contain a lipid called lauric acid, and many researchers believe that
lauric acid can support the immune system.
Some findings indicate that lauric acid has antimicrobial and anti-inflammatory
properties. In a study of the antimicrobial effects of lauric acid from coconuts, the
researchers isolated various bacterial strains and exposed them to lauric acid in
petri dishes. They found that lauric acid effectively inhibited the growth of
Staphylococcus aureus, Streptococcus pneumoniae, and Mycobacterium
tuberculosis.
Other researchers found that lauric acid triggers apoptosis, cell death, in breast
and endometrial cancer cells. The findings suggest that this acid inhibits cancer
cell growth by stimulating certain receptor proteins that regulate the growth of
cells.
Products of Coconut Milk Candy
Coconut Milk Caramel, Coconut Candies, Coconut Milk Caramel
Coconut (Cocos nucifera L.) is monocotyledon palm from the Palmaceae family
(Ohler, 1999). Cocos nucifera L. is generally calledas a coconut palm and is one of
the most useful trees in the world. Well-known products of coconut palm include
coconut oil, coconut milk, coconut water and coconut meat. Coconut milk is
generally extracted from grated coconut meat after pressing or squeezing with or
without the addition of water. Coconut milk has been used as a major ingredient
for several cuisines such as curries and desserts (Tansakul & Chaisawang, 2006).
Besides serving asa food ingredient, coconut milk is used for the production of
virgin coconut oil (VCO), for which collapse of coconut milk emulsion is required.
Coconut milk emulsion stability is generally governed by some proteins in the
aqueous phase (Peamprasart & Chiewchan,2006). Thus, to maximize the yield of
VCO, the emulsion of coconut milk must be collapsed to a high degree, in which
oil can be released and separated effectively. To obtain VCO from the wet
extraction process, destabilization of coconut milk emulsion has been
implemented via several processes such as physical ex-traction, fermentation, and
enzymatic extraction (Raghavendra &Raghavarao, 2010). VCO is commonly
manufactured from coconut meat (wet kernel) by natural or mechanical means
without or with the application of heat. Chemical refining, bleaching,
ordeodorizing methods are omitted. Therefore, the nature of resulting VCO is not
changed (Villarino, Dy, & Lizada, 2007). VCO or coconut oil consists of medium
chain fatty acids (MCFAs), mainlylauric acid. VCO is not similar to other vegetable
oils because of its high MCFAs content (Dayrit, 2014). Because of high stability
and various health benefits, VCO has become the subject of consumer and
processor interest (Carandang, 2008). This review covers characteristics and
functional properties of coconut proteins, especially their role in emulsifying or
stabilizing coconut milk.

Coconut (Cocos nucifera L.) is economically important and generally used in many
traditional foods of Pacific and Asian regions (DebMandal & Mandal, 2011). Asia is
the major coconut producer all over the world and 90% of the world’s total
coconuts are cultivated in Indonesia, Philippines, India, Sri Lanka, and Thailand.
About 70% of coconuts are consumed domestically, and over half of the crop is
consumed fresh (Grimwood, 1975). The edible coconut products are mostly
obtained from meat (solid endosper m)and water (liquid endosperm) (Grimwood,
1975). Coconut hasbeen also used as traditional medicine, crafting material and
fuel. In general, fruits take about one year for the entire development. First, the
husk and shell grow and cavity of embryosac enlarges considerably. This cavity is
filled with liquid.

Coconut milk can be prepared at home from grated meat by squeezing with hand, whereas
industrial or commercial scale employs the screw press or hydraulic to extract the milk.
Basically, coconut milk is an oil-in-water emulsion, in which continuous phase is water and oil is
dispersed phase. The oil droplets in coconut milk emulsion are surrounded by a film of
interfacial active protein and emulsion stability is depending on these proteins ( Dendy &
Timmins, 1973). The composition of coconut milk is generally depending on that of the coconut
meat used for ex-traction. The efficiency of extraction and composition of coconut milk from
coconut meat are governed by operation parameters such as the temperature of added water
and the pressing condition ( Grisingha, 1991). The difference in the water: coconut meat ratio,
ranging from 1:1 to 20:1, had no effect on oil and protein ex-traction into coconut milk ( Dendy
& Timmins, 1973). Thungkao (1988) also documented that protein contents were not affected
by temperatures (30 °C, 55 °C, and 80 °C) used for coconut milk extraction when the grated
coconut meat and water ratio of 1:1 was employed. Nevertheless, the fat content of the
coconut milk extracted at 55 °C was the highest, while those of coconut milk extracted at 30
°Cand80°C were not significantly different. Grisingha (1991) compared the oil and protein
extractability in coconut milk prepared using three different methods including (1)twice
pressing with water adding in the second time, (2) twice pressing with water adding in both
times, and (3) once pressing with water adding. Protein and fat contents of extracted coconut
milk were not significantly different. Coconut milk extraction from a fresh coconut is the most
important step in wet or aqueous processing. The wet process is a promising alternative
method to the traditional mechanical pressing of copra to manufacture the oil( Seow & Gwee,
1997). In this case, the breakdown of emulsion is crucial for the effective recovery of both
protein and oil.