Coconut Milk Powder – Organic

Organic Coconut Milk Powder is made from the creamy extract of mature coconuts, carefully dried into a smooth, shelf-stable powder. It delivers a rich coconut flavor and silky texture that blends easily into curries, soups, sauces, smoothies, and desserts. Simply add water to create coconut milk on demand or use the powder directly in recipes.

Convenient and versatile, this pantry staple offers a long-lasting alternative to fresh coconut milk. Its natural sweetness and creamy consistency make it a favorite for both sweet and savory dishes, adding tropical flavor with ease.

In the past, coconut was believed to be unhealthy due to its high saturated fat content. However, it has now been shown that the fat contained in coconut is unlike any other fat on earth and has high nutritional value.

So, why is coconut fat different? 

The Coconut Research Center explains, “The vast majority of fats and oils in our diets, whether saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA).” All fatty acids share the same basic structures; One carboxyl group is attached to a chain of carbon atoms. Long-chain fatty acids have 13-21 carbon atoms in their tails. Some 98 to 100% of all the fatty acids you consume are LCFA.” Coconut is known to have MCFA or medium-chain fatty acids, also called MCT or medium-chain triglycerides containing 6-12 carbon atoms.

MCFA are metabolized by the human body differently because of their size. They are rapidly broken down and go straight to the liver, where they are used as an instant energy source or turned into ketones. Ketones are created when there is insufficient sugar or glucose to supply the body’s fuel needs. Unlike the saturated and unsaturated fats in vegetable oils, eggs, milk, and meats, which contain LCFA, coconut is a rare dietary source of MCFA and, therefore, highly beneficial to the body and overall health. Only recently has modern medical science unlocked the secrets to coconut’s unique healing powers.

Coconut oil’s fatty acid breakdown:

1. Caprylic Acid C-8:0 (8%)
2. Caprylic Acid C-10:0 (7%)
3. Lauric Acid C-12:0 (49%)
4. Myristic Acid C-14:0 (8%)
5. Palmitic Acid C-16:0 (8%)
6. Stearic Acid C-18:0 (2%)
7. Oleic Acid C-18:1 (6%)
8. Linoleic Acid C-18:2 (2%)

The presence of lauric acid in coconut is also known for having super nutritional value. Lauric acid is a saturated medium-chain fatty acid with a 12-carbon backbone also found in human breast milk.

According to an article titled The properties of Lauric acid and their significance in coconut oil, “the primary fatty acid of coconut oil is lauric acid, which is present at approximately 45–53 %. The metabolic and physiological properties of lauric acid account for many of the properties of coconut oil. Coconut oil is rapidly metabolized because it is easily absorbed, and lauric acid is easily transported. Detailed studies have shown that most ingested lauric acid is transported directly to the liver, where it is converted to energy and other metabolites rather than stored as fat. Such metabolites include ketone bodies, which can be used by extrahepatic tissues, such as the brain and heart, as a quick form of energy. Studies on the effect of lauric acid on serum cholesterol are contradictory. Among saturated fatty acids, lauric acid has been shown to contribute the least to fat accumulation.”

Lauric acid and monolaurin have demonstrably significant antimicrobial activity against gram-positive bacteria and several fungi and viruses.

While preliminary in vivo and in vitro studies show impressive antimicrobial properties of lauric acid and its potential to affect the human microbiome in a positive manner, there is still much research needed to establish its direct effects on humans.

Versatility is the name of the game.

As mentioned above, coconuts contain abundant raw materials; they are the ideal food for creating easy-to-use and highly versatile food products with limitless applications. Although coconut fruit can produce similar liquids in the form of coconut water, milk, and cream, the nutrition profiles and their uses vary. Coconut water is typically used for hydration, coconut milk is often used as an animal milk substitute or beverage, and coconut cream is often used as a dessert or thickening agent.

 

Here’s a look at the differences between coconut milk, coconut water, and coconut cream and some common uses:

1. COCONUT WATER 

Coconut water is trendy because of its naturally sweet taste and hydrating properties. The osmolarity of tender coconut water is slightly greater than WHO-recommended ORS (Oral Rehydration Therapy) osmolarity. The presence of amino acids, enzymes, minerals, and fatty acids may account for this higher osmolarity.

Researchers from the Journal of the International Society of Sports Nutrition report that coconut water may support proper rehydration in individuals suffering from dehydration caused by exercise and diarrhea. Additionally, according to the Cleveland Clinic, preliminary research indicates that coconut water may lower blood pressure in those with high blood pressure because coconut water is a rich source of potassium and other minerals. However, it also stated to be cautious if you are already on blood pressure medication as it may lower it too much.

2. COCONUT MILK 

Coconut milk comes from grinding the fleshy part of the coconut and adding some water. The consistency is similar to cow’s milk, and it’s also pale white. Naturally vegan, coconut milk is soy-free and gluten-free and has recently grown in popularity because it is a dairy-free alternative for those who are lactose intolerant or allergic to casein (sodium caseinate) or animal milk. It is unsweetened, unadulterated, and preservative free. Plus, it’s delicious.

3. COCONUT CREAM 

Coconut cream is traditionally made by shredding the coconut flesh and mixing it with a small amount of water. The process of making coconut cream is similar to when you’re making coconut milk. The main difference is the amount of water used; less water leads to a thicker texture. Coconut cream is used in recipes that require a thick consistency. Desserts like ice creams and smoothies flourish when used with coconut cream. It’s unsweetened, dairy-free, and low in carbs, making it excellent for the health-conscious. 

COCONUT MILK VS COCONUT WATER: WHICH IS BETTER FOR YOU?

Both coconut milk and coconut water come from the edible part of the coconut, and both coconut milk and water offer great nourishment, but the choice depends on your goal.

Despite their similar origins, coconut milk and coconut water are vastly different.

1. Coconut water contains 94% water.
2. Alternatively, coconut milk has only about 50% water, with high fat and protein content. 
3. Coconut water is higher in sodium, but coconut milk is higher in vitamins and minerals such as folate and manganese.

While it seems clear that coconut water should be your go-to option if you need a quick hydration boost, coconut milk powder can be a good snack and a quick source of sustainable energy. If you suffer from digestive abnormalities, medium-chain triglycerides have been shown to support conditions that hinder nutrient absorption. Therefore, combining the two would be of great benefit.  

Summary of Important information

Z Natural Foods hand-picks specific individual ingredients for our customers based on three concepts to provide the best quality product possible for supporting optimal well-being.

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in human
4. The vast majority of fats and oils in our diets, whether saturated or unsaturated or come from animals or plants, are composed of long-chain fatty acids (LCFA).”
5. All fatty acids share the same basic structures; One carboxyl group is attached to a chain of carbon atoms. Long-chain fatty acids have 13-21 carbon atoms in their tails.
6. Some 98 to 100% of all the fatty acids you consume are LCFA.”
7. Coconut is known to have MCFA or medium-chain fatty acids, also called MCT or medium-chain triglycerides containing 6-12 carbon atoms.
8. MCFA are metabolized by the human body differently because of their size. They are rapidly broken down and go straight to the liver, where they are used as an instant energy source or turned into ketones.
9. Ketones are created when there is insufficient sugar or glucose to supply the body’s fuel needs.
10. Coconut oil’s fatty acid breakdown:

• 1. Caprylic Acid C-8:0 (8%), Caprylic Acid C-10:0 (7%), Lauric Acid C-12:0 (49%),
  2. Myristic Acid C-14:0 (8%), Palmitic Acid C-16:0 (8%), Stearic Acid C-18:0 (2%),
  3. Oleic Acid C-18:1 (6%), Linoleic Acid C-18:2 (2%).

1. The presence of lauric acid in coconut is also known for having super nutritional value. Lauric acid is a saturated medium-chain fatty acid with a 12-carbon backbone also found in human breast milk.
2. According to an article titled The properties of Lauric acid and their significance in coconut oil, “the primary fatty acid of coconut oil is lauric acid, which is present at approximately 45–53 %.
3. The metabolic and physiological properties of lauric acid account for many of the properties of coconut oil.
4. Coconut oil is rapidly metabolized because it is easily absorbed, and lauric acid is easily transported.
5. Detailed studies have shown that most ingested lauric acid is transported directly to the liver, where it is converted to energy and other metabolites rather than stored as fat. Such metabolites include ketone bodies, which can be used by extrahepatic tissues, such as the brain and heart, as a quick form of energy.
6. Studies on the effect of lauric acid on serum cholesterol are contradictory. Among saturated fatty acids, lauric acid has been shown to contribute the least to fat accumulation. Lauric acid and monolaurin have demonstrably significant antimicrobial activity against gram-positive bacteria and several fungi and viruses.
7. While preliminary in vivo and in vitro studies show impressive antimicrobial properties of lauric acid and its potential to affect the human microbiome in a positive manner, there is still much research needed to establish its direct effects on humans.

Our Organic Coconut Milk is a wonderful treat and chock full of goodness. We dry our coconut at a low temperature to preserve enzymes, nutrients, and flavor. It’s unsweetened, unadulterated, and preservative-free.

 

Some research suggests that Coconut may contain the following constituents:

1. Minerals: Magnesium, Phosphorus, Zinc
2. Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Vitamin B-6, Folate, Vitamin E (Alpha), Vitamin K
3. Amino Acids: Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic Acid, Glutamic Acid, Proline, Serine
4. Fatty Acid Content: Lauric Acid, Myristic Acid, Caprylic Acid, Capric Acid, Palmitic Acid, Oleic Acid, Palmitoleic Acid, Linoleic Acid, Linolenic Acid, Stearic Acid
5. Phospholipids: Phosphatidylcholine, Phosphatidylethanolamine, Phosphatidylinositol, Phosphatidylserine, Lysophosphatidylcholine, Lysophosphatidylethanolamine, phosphatidic acid Tocopherols
6. Sterols: B-Sitosterol, Stigmasterol, Avenasterol Campesterol, Stigmasterol Brassicasterol

Due to its nature, this powder tends to clump, especially if it gets cold:

• If clumping occurs, warm the product up, lay the bag on a flat surface, and place a towel over the bag.
• Then pound on the bag until the clumps break up.
• The towel will help protect the bag from damage.

Suggested Use for easy coconut milk recipes:

How to make coconut milk:

1. To replace a glass of cow’s milk (8 oz), mix 1 – 2 tablespoons (6g – 12g) of coconut milk powder with water. Coconut milk powder is also delicious when mixed with juice or yogurt or added to your favorite smoothie.
2. To make “light coconut milk,” mix 1/2 cup (40g) of coconut milk powder with 1 cup of warm water.

How to make coconut cream

1. To make “coconut cream,” mix 1.5 cups (120g) of coconut milk powder with 1 cup of warm water.

Mixing suggestions

1. To increase flavor and nutritional profile, combine our organic banana flakes in a smoothie.

Miscellaneous Facts about our Coconut Milk Powder

Certifications: Certified USDA Organic.

Ingredients: Organic Dehydrated Coconut Milk, Organic Tapioca Maltodextrin (Derived from Organic Yuca Root*), Organic Acacia Fiber.

Parts Used: Coconut Meat.

Botanical Source: Cocos nucifera.

Coconut’s Other Names: Coconut palm, iru, Niu, niyog, Nizok, Coco, Santam, Gata, and Coconut Cream.

Origin: Grown and dried in Vietnam. Packaged with care in Florida, USA.

*This product contains a small amount of tapioca starch, which is a starch made from organically grown non-GMO yuca root (cassava root). This starch acts as a drying agent and is necessary to keep this powder from clumping into hard chunks or one solid brick. Please go here to learn more about why we use non-GMO Yuca Maltodextrin in some products.