Skinfood - Coconut milk

I love coconut milk and oil. I use it on my face, hair and my food, it's so tasty in a number of recipes, especially in indian and  thai kitchen.

Let's see why coconut milk is so healthy for you.

According to the Coconut Research Center coconut milk:

• helps to form a chemical barrier on the skin to ward of infection when applied topically.
• Reduces symptoms associated the psoriasis, eczema, and dermatitis.
• Supports the natural chemical balance of the skin.
• Softens skin and helps relieve dryness and flaking.
• Prevents wrinkles, sagging skin, and age spots.
• Promotes healthy looking hair and complexion.
• Provides protection form damaging effects of ultraviolet radiation from the sun.
• Helps control dandruff.

Coconut is  actually  high in saturated fats, but those fats are actually medium chain fatty acids, a good fat. Specifically, one of the fats is lauric acid, which is known to build the immune system.  

Even with its heavy fat content, coconut oil  and milk  appear to promote weight loss. Coconut oil has not been found to increase body fat and it actually decreases white fat stores, is related to the production of fewer fat cells, and  increases the body’s metabolic rate.

It is also known to improve digestion and absorption of other nutrients including vitamins, minerals, and amino acids.

Coconut milk is a good source of calcium, manganese, selenium, zinc and iron,
but be sure and buy whole fat, not low fat coconut milk which has had many of the benefits of coconut’s special medium chained fat removed .

Here is one of my favourite recipe with coconut milk:

Coconut prawn and asparagus soup

                                  

Ingredients for two:

Olive oil to cook

1 cube vegetable stock

1 stalk lemongrass 

3-4 cloves garlic, finely sliced

1-2 red chillies, finely sliced

100 g green asparagus tips

100 g  mushrooms, sliced thinly

1 Bunch spring onions sliced thinly

100 g small shrimp,

1/2 can coconut milk

1 Tbsp. freshly-squeezed lime juice

 fresh coriander, roughly chopped

How to get started:

Heat olive oil in a deep cooking pot and add garlic and  chilli,
Add spring onions, asparagus,  mushrooms  and  the shrimp. Simmer 3-4 minutes, or until shrimp is pink and plump.
Add vegetable cube stock mixed with water and bring to boil.
Add squeeze of lime juice and  fresh lemongrass for extra flavour ( don't forget to remove it later) .
Add coconut milk and reduce heat to medium-low and let simmer for about 5 minutes.
Serve in bowls with fresh coriander sprinkled over.
Enjoy!

Have you ever tried coconut milk or oil in your beauty routine or in your kitchen?

xxx