I woke this morning wanting fresh fruit and something rich and creamy. The kids love whipped cream so I pulled out a can of coconut milk. This dairy alternative is my go-to for so many recipes. Coconut milk is rich in medium chain saturated fatty acids. The saturated aspect of coconut milk has been an area of contention among some researchers and has led to confusion among consumers. What I recommend is that with any fat, too much can lead to central weight gain and increase your risk of cardiovascular disease, diabetes and other inflammatory diseases.
The difference between coconut and steak saturated fat is that coconut saturated fat has lauric acid. Lauric acid is converted in the body into a highly beneficial compound called monolaurin. Monolaurin is an antiviral and antibacterial compound that can fight a wide variety of organisms. So, sit back and enjoy several servings per week of coconut milk. I also used this over my Deliciously Gluten, Dairy and Egg Free French Toast.
1 can coconut milk, cream only
1 tablespoon raw honey
1 teaspoon gluten free vanilla extract
Whip with an immersion blender or blender and enjoy!