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What's an ideal way to incorporate coconut flavors without concern over SFA?


sirtuin
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I haven't had anything coconut flavored in a while, and lately I'm craving it.   In the past, I used to cook with a lot of coconut oil but I had high LDL / LDL-P.  While pulling back on SFA, my LDL-P stabilized under 1,000 and my total cholesterol dropped under 150 with HDL and LDL on near equal terms far above triglycerides -- I do believe this was a better situation for my lipids.

 

I'm looking at:

  • Young Coconuts -- Pulling the meat out (PITA?) and blending with some of the coconut water to make a fresh coconut milk.
  • Mature Coconut Meat
  • Dried Shredded Coconut / Coconut Flakes / Coconut Chips
  • Coconut Flour (defatted)
  • Coconut Manna / Coconut Butter
  • Coconut Milk / Coconut Cream -- full fat in the can, or something like the Silk product (less fat, but lots of additives)
  • Cultured Coconut Milk "Yogurt" -- This seems to come with sugar and additives.
  • Coconut Milk Kefir -- I like the idea of this one, but it seems like a PITA to make and I don't see it offered commercially.
  • Something with "Coconut Flavor" (eg. Coconut Flavored vegan protein or "Coconut Flavor" extract.)

What's an ideal coconut product and safe amount to consume?  I can probably water these down quite a bit.  I'm looking to throw it over some berries or add to fresh-ground nut butter, or maybe in a drink of some sort.

Edited by sirtuin
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This may or may not answer your question, but in the China Study Solution, Dr. Campbell (or perhaps technically his son) mentions that consumption of whole coconuts is fine. I don't personally do this as I question the SFA just like you.  But consumption of SFA from a whole plant food might not be unhealthy. If i'm eating at a gourmet plant based restaurant, I partake in coconut, and in the occasionally date/nut/coconut truffle, but it's only a few times a year.

 

Costco does sell organic coconut flesh in huge bags with no added ingredients.

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  • 1 year later...

I haven't had anything coconut flavored in a while, and lately I'm craving it.   In the past, I used to cook with a lot of coconut oil but I had high LDL / LDL-P.  While pulling back on SFA, my LDL-P stabilized under 1,000 and my total cholesterol dropped under 150 with HDL and LDL on near equal terms far above triglycerides -- I do believe this was a better situation for my lipids.

 

I'm looking at:

  • Young Coconuts -- Pulling the meat out (PITA?) and blending with some of the coconut water to make a fresh coconut milk.
  • Mature Coconut Meat
  • Dried Shredded Coconut / Coconut Flakes / Coconut Chips
  • Coconut Flour (defatted)
  • Coconut Manna / Coconut Butter
  • Coconut Milk / Coconut Cream -- full fat in the can, or something like the Silk product (less fat, but lots of additives)
  • Cultured Coconut Milk "Yogurt" -- This seems to come with sugar and additives.
  • Coconut Milk Kefir -- I like the idea of this one, but it seems like a PITA to make and I don't see it offered commercially.
  • Something with "Coconut Flavor" (eg. Coconut Flavored vegan protein or "Coconut Flavor" extract.)

What's an ideal coconut product and safe amount to consume?  I can probably water these down quite a bit.  I'm looking to throw it over some berries or add to fresh-ground nut butter, or maybe in a drink of some sort.

 

What solutions did you come-up with? Sometimes just eating one serving or one meal of any favorite item about once a month or even once a week should do no harm.

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