Saturday, December 17, 2011

Coconut Mousse and a Different View on Saturated Fat

by Lisa K. Beach, Ph.D.

Coconut oil is high in lauric acid, which is also found in high amounts in breast milk, butter, and beef. It has antimicrobial properties, and is also high in medium chain triglycerides (MCTs). These MCTs cannot be stored in the body---they must be used. So a person consuming them experiences higher energy levels, and even a metabolism boost. It has been used therapeutically (3-4tbsp a day) to address mild and borderline thyroid issues.

Several decades ago, the midwest cattle farmers decided to feed their cattle coconut-based feed (it made sense---increase saturated fat intake and increase fatness of cattle). Their goal was to fatten the cattle faster---they wanted fat lazy cattle that could yield profits sooner. After a couple weeks of the coconut feed, however, they noticed the cows had actually experienced the opposite---they were all becoming more lean and active!
Quickly, they switched to corn and soy based feed, and then got the results they were looking for....what does this tell us?!

How can you add more coconut oil to your diet?
Buy coconut oil and cook with it. It's solid at room temp (melts at 77 degrees F) and has a very high smoke point. Cook with it and avoid consuming rancid oils as a side effect. Use it in baked goods (in which you've reduced/cut out the white sugar and flour). Use coconut cream for puddings and smoothies, and coconut spread for a thickener and a spread on sprouted grain or whole grain toast.

Here's what I've been doing with coconut cream and coconut spread lately:

Coconut Mousse
8oz. coconut cream (I used the Wilderness Family Naturals brand - not from a can, but if you can find a non-BPA can that's an ok choice too)
2 scoops protein powder (I used vanilla Jay Robb)
2 droppers full of liquid vanilla stevia (you should probably do this to taste) or other sweetener (erythritol or ZSweet would be my second choice)
2 tbsp unsweetened cocoa powder (or to taste---it could have used more to be more chocolate-y)
couple splashes of milk (whatever kind you like!)

Whip/Whisk this until it is blended, while you are simultaneously melting 1/4 cup coconut spread (you can make coconut spread yourself---just dump unprocessed coconut flakes in the food processor and let it run till it turns into goo---nut butter consistency). Be sure to get the coconut spread really quite hot or it will not emulsify in the pudding. Drizzle it into the coconut cream mixture with the whisk/mixer on high, and mix until fluffy and thickened.
Store in the fridge. It will get thicker as it chills. Note: there might be little tiny chunks of the hardened coconut spread after it's refrigerated. At first, I didn't like that---but it's almost like having tiny chocolate chips in it (only tasting like coconut and a little softer). This seems to depend on how hot you get the coconut spread (hotter=fewer or no chunks).

I also like to use measuring cups as a dish when I eat this--helps with portion control!

If you want it to be 100% smooth, then leave out the coconut spread. It will be a little thinner, a little lighter, and completely silky. The spread adds thickness and makes the texture really amazing!

These would also be great as a dessert topping or dip!

Are you a coconut fan?


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