Help Your Heart: 71% of Those Who Drank This Lowered Their Blood Pressure
2011 November 27
I have spent nearly 15 winters in Hawaii where fresh coconuts off the tree are readily available.
Coconut oil comes from the “meat” of the coconut.
But today, I’d like to share a little information about coconut oil’s best friend: coconut water.
If you’ve ever picked up a fresh coconut in the grocery store and shaken it, you’ve heard the liquid sloshing inside—this is coconut water.
Both coconut water and coconut milk come from coconuts, but they are not the same thing.
Coconut Milk Versus Coconut Water
Coconut milk, known in Malaysia and Indonesia as “santan” and as “gata” in the Philippines, is a thick liquid made by grinding up coconut meat and then diluting it with plain water. Coconut milk is a rich source of healthy fat, protein, and energy and is often used in cooking, especially in Asian cuisine.
Coconut milk is comprised of about 50 percent fat/protein and 50 percent water, and this is what you commonly see in cans in the Asian section of your grocery store.
Coconut water, on the other hand, is a clear, light, refreshing liquid (95 percent water) extracted from young, green coconuts that have not reached maturity. These look much different than the brown hairy ones you commonly see in the produce section—they are white, smooth, and pointed on one end, flat on the other.
When you can find them, young coconuts will be in the refrigerated produce section because they are perishable.
Coconut water is the liquid part of the endosperm (kernel) of the coconut fruit. When coconuts are immature, the endosperm is semisolid and jelly-like. As the coconut matures, the endosperm becomes more solid and fibrous, developing into the firmer coconut meat with which you are familiar. As the coconut matures, the water inside is replaced by more coconut “meat” and air, so it’s best to harvest the water when the coconut is young.
It turns out that BOTH the “meat” and the liquid of coconuts are nutritional powerhouses!