we discover its uses, in the kitchen but not only – Italian Cuisine


It maintains high temperatures well, reduces cholesterol levels in the blood and makes the skin softer and silky. Do you need any other suggestions to start using it?

THE'coconut oil it is obtained by squeezing the pulp of the fruit harvested at the right ripeness, filtered and then stored in sterilized bottles. At room temperature it is solid, odorless and colorless. Its uses are really many: from body care to the kitchen, where it is used instead of saturated fats such as butter and margarine.

If bio is better

There are many coconut oils on the market, but it is always better to opt for an oil made handcrafted, cold pressed and not added with hydrogenated fats. The latter in fact contain the famous trans fats, responsible for raising levels of LDL cholesterol, which causes problems with the cardiovascular system.

coconut oil

In the kitchen: cooked and raw

The main characteristic of coconut oil is the presence oflauric acid, a saturated fat capable of regulating i cholesterol levels, as well as to bear well high temperature. For this reason, coconut oil is perfect for cooking food in the pan or in the oven and is very suitable to replace butter and margarine for the preparation of sweets and casseroles. It can also be used raw, instead of butter, to prepare delicious slices of bread with jam, for breakfast in the morning.

The recipe for coconut cake and yogurt

Here, for example, is a dessert prepared using coconut oil.

Ingredients

125 g plain yoghurt, 220 g Kamut flour, 130 g brown sugar, 3 eggs, 1 yeast sachet, 120 g coconut oil, 100 g dehydrated coconut, a tablespoon of icing sugar.

Method

Put the eggs, the brown sugar and the baking powder in a bowl. Stir until obtaining a homogeneous mixture, to which you will gradually add the flour and coconut oil. Keep stirring and finally add the dehydrated coconut and the yogurt. Grease a baking pan 24 cm in diameter and then sprinkle with flour. Pour the mixture into it, level with a spatula and bake at 180 ° for about 40 minutes. Before removing the cake from the oven, try the toothpick: prick a corner of the cake and if the toothpick comes out dry, then your cake will be ready. Serve the yogurt and coconut cake with a sprinkling of icing sugar on the surface.

In the tutorial some other tips to use coconut oil not only in the kitchen

This recipe has already been read 148 times!

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