Paleo diet?

[indysteel]

Coconut cream is coconut milk but with less added milk. Cream of coconut is sweetened with cane sugar. It's used mostly for cocktails like piña coloda.

[Owlie]

I actually almost always buy the full-fat coconut milk--it tastes better and for the soup I posted previously, it gives a much better mouthfeel. Whole Paycheck has it in the 365 brand, so you can save a few cents. It's hit or miss in the other grocery stores around here, though.

And now I really want a pina colada.

[Catrin]

Coconut cream is coconut milk but with less added milk. Cream of coconut is sweetened with cane sugar. It's used mostly for cocktails like piña coloda.

Thanks Indy, I knew there is a more sweetened version but wasn't sure what it was called. I really like coconut cream for curries, and even for splashing into skillet with sauteed kale and spinach just before they are ready. Adds a bit of healthy fat and I love the flavor. Have to measure it though to stay in calorie targets

[Crankin]

While I was buying olive oil for cooking (as opposed to the Spanish stuff I buy on line for dressings, etc), I happened to look down and see coconut oil. It sure looked like coconut milk to me, but there it was, right in the regular grocery store.

[ccnyc]

While I was buying olive oil for cooking (as opposed to the Spanish stuff I buy on line for dressings, etc), I happened to look down and see coconut oil. It sure looked like coconut milk to me, but there it was, right in the regular grocery store.

Below 76 degrees coconut oil solidifies and becomes opaque, usually a whitish color.

When I first started using coconut oil the oil I bought was totally liquid, so I transferred it to a bottle with a pouring spout. The temperature in my kitchen dropped and I couldn't get the coconut oil out of the bottle!

[Catrin]

Below 76 degrees coconut oil solidifies and becomes opaque, usually a whitish color.

When I first started using coconut oil the oil I bought was totally liquid, so I transferred it to a bottle with a pouring spout. The temperature in my kitchen dropped and I couldn't get the coconut oil out of the bottle!

I almost did that, but read about its qualities before I made that final step. Coconut oil is very stable at high temperatures - which means there are no unsavory chemical changes that happens with high temp cooking with some oils (like Canola). The fat is quite good for us - and apparently there aren't many sources for that particular type of fat.

I also want to try avocado and walnut oils - which is more expensive. Would love to find macadamia nut oil but I imagine it would be even more expensive than avocado and walnut.

[Crankin]

No wonder it looked almost solid. It is absolutely freezing in my grocery store. I always bring a sweatshirt with me.

[Dogmama]

No wonder it looked almost solid. It is absolutely freezing in my grocery store. I always bring a sweatshirt with me.

And it's liquid in my house (air conditioning broken, running on swamp cooling until Wednesday )

[Dogmama]

I almost did that, but read about its qualities before I made that final step. Coconut oil is very stable at high temperatures - which means there are no unsavory chemical changes that happens with high temp cooking with some oils (like Canola). The fat is quite good for us - and apparently there aren't many sources for that particular type of fat.

I looked at the side of my coconut oil jar and it says medium temperatures only. Mine is organic. Does it depend on what kind of coconut oil?

[Catrin]

I looked at the side of my coconut oil jar and it says medium temperatures only. Mine is organic. Does it depend on what kind of coconut oil?

To the best of my knowledge it doesn't, unsure why it says that. My reading says that it is suitable for high temperature cooking and my jar of organic virgin coconut oil says nothing about a temperature limitation. It certainly doesn't smoke at high temps like other oils have that I've used - but then again my cookware is lower-temp stainless steel so I don't use it at REALLY temps.

[indysteel]

Thanks Indy, I knew there is a more sweetened version but wasn't sure what it was called. I really like coconut cream for curries, and even for splashing into skillet with sauteed kale and spinach just before they are ready. Adds a bit of healthy fat and I love the flavor. Have to measure it though to stay in calorie targets

One of my favorite chicken dishes uses coconut milk/cream (the brand of milk I use is thicker than some). Cut boneless chicken breasts into one inch cubes. Mix together 3/4 cup of the milk with a tablespoon or two of red curry paste and a little kosher salt. Coat the chicken with the marinade and let sit in the fridge for a couple if hours. Skewer them and then grill or broil.

I'm not sure if red curry paste is paleo friendly, but I recommend the dish.