Coconut Cream and Its Health Benefits

Coconut cream is good at enhancing the flavor and texture of food. Not only that, it's readily available at your nearby grocery store and supermarket. For these reasons, people love using it to bake cakes, cook curries and make desserts.

Despite their love for the food, they use coconut cream sparingly and occasionally because they thought the saturated fats in it is harmful to our health and can cause weight gain.

Coconut cream, instead, benefits our health more than any dietary cream you have in store. It helps to burn fat too.

It's true. The saturated fats that coconut cream contains are good saturated fats that do not circulate in bloodstream. Because of that, they hardly contribute to arteriosclerosis, let alone atherosclerosis, which may clog your arteries and trigger heart disease and stroke. Additionally, these saturated fats convert to energy easily that boosts the metabolism of your cells, giving rise to fat burning that results in weight loss.

Its lauric acid content (which scientists and researchers found in human breast milk) also helps you fight intrusive viruses, bacteria, promote normal brain development and contribute to healthy bones. And its anti-carcinogenic and anti-pathogenic properties can keep cancer at bay too.

That said, how can anyone debunk coconut cream's health benefits when it actually does so much good things to you?

Despite the health benefits of coconut cream, avoid indulging in it because coconut cream is pretty dense in calorie. Didn't I just say that it helps to burn fat? Yes, it does. But when you eat too much of it and energy converted is not used up, they will wind up in your fat stores at the end of the day. So, consume it in moderation to reap its health benefits without getting its negative effect on your weight.

One thing worth mentioning is that, coconut cream contains enzymes that can make it turn rancid easily. So, make sure you refrigerate it once opened and right after use to slow the enzymatic reaction. As it may still turn rancid during refrigeration, try to finish up the cream within a few days.

Also, you should avoid freezing the cream as far as possible because when it curdles (though freezing may not necessarily curdle the cream, depending on the quality), cooking with it will give whatever dishes an unappealing, curdled appearance.

I always go with advice and methods to reap coconut cream's health benefits as best as I could without compromising its flavor and appearance on the dishes. If you can't make your dish look appealing, you simply won't have the appetite to eat it, let alone absorbing whatever health benefits the cream of coconut offers, agree?