I love coconut, in case you haven’t noticed yet. And recently I have been on quite an exciting coconut journey making all sorts of delicious coconut creation. From muffins, to smoothies and even butter, cream and milk. I try to incorporate coconut into my diet everyday. Here are some reason why I love coconut oil:
- Coconut oil is a medium chain saturated fatty acid, it gives us energy. Instead of storing this as fat in our cells, the liver converts coconut oil to energy.
- Coconut boosts brain function and is even said to prevent and slow down Alzheimers disease. http://articles.mercola.com/sites/articles/archive/2010/12/13/can-this-natural-food-cure-or-prevent-alzheimers.aspx
- Anti-bacterial: Coconut oil kills bacteria that cause various bacterial infections, including ulcers, urinary tract infections and gum diseases.
- Anti-viral: Coconut oil can kill the viruses that cause herpes, influenza, measles, hepatitis C, AIDS and SARS, to name a few.
- Anti-fungal: Coconut oil kills fungi and yeast making it great for fungal infections such as dandruff and athlete’s foot and yeast infections such as thrush.
- Antioxidant: Coconut oil protects against free-radical formation and damage.
- Anti-inflammatory: Coconut oil helps kill harmful intestinal microorganisms making it an important element in reducing inflammation.
- Anti-carcinogenic: Coconut oil has been found to prevent the spread of cancer cells as well as boost the immune system.
- Anti-microbial: Coconut oil has anti-microbial properties which protect against infection from bacteria, viruses, yeast, fungi and parasites.
- Anti-parasitic: Coconut oil can help rid the body of tapeworms, lice and other parasites.
- Anti-protozoa: Coconut oil kills protozoa parasites such as giardia.
- Improves nutrient absorption
With that in mind I decided to find as many ways as possible to add coconut oil into my everyday life. And I found out that it wasn’t that difficult to do so.
In the morning I added a few tablespoons to our smoothies. In my muffins I use coconut oil instead of butter. I make coconut butter and eat that straight from my spoon. It is very delicious. And I made coconut and chocolate balls, which were even easier to eat all day long!
Last week I decided to try and make Coconut Yoghurt and it turned out really nice. I wasn’t to sure if I would have much success with it as there are a few ways to do this. I looked online for a recipe and after much deliberation I decided to use the recipe from Green living Australia as I already purchase my yoghurt culture from them. I did use gelatine as my setting agent instead of pectin, which is what she recommends to use. I only had gelatine in my cupboard, hence my reason for trying that. If you have Agar you might be able to use that too.
Here is what I did:
- First I made a liter of coconut milk (recipe here) I left the pulp in with the milk as the pulp also contains a lot of goodness. But you might want to drain it.
- I reheated the coconut milk to boiling point, before turning the gas off all together.
- Add 1 tablespoon of sweetener of your choice. I prefer coconut sugar or honey. This will be extra food for your yoghurt culture to eat, they will need it to proliferate.
- At boiling point I removed about 100ml of coconut milk and dissolved in it 2 tsp of gelatin. Once dissolved I poured it back into the coconut milk and stirred it thoroughly.
- With a thermometer, check for the milk to come down to 40 degrees. Once there, add a smidgen of your yoghurt culture, stir it through and transfer the pan into your (turned off) oven. Leave it there for about 12 hours.
- You will notice that after 12 hours the yoghurt is still runny. It will set when you put into the fridge for a few hours.
There you go! If you are already making normal yoghurt, than this will be a breeze for you. But even for first timers, it will be fun to do.