3 Coconut Milk Recipes That Will Protect Your Body From Disease And Burnout

Most people, especially the health- conscious ones, avoid canned foods at all costs. While no reasonable person would suggests that canned goods are as good as fresh produce, how bad canned really products are?

Interestingly enough, it turns out that canned food might not be as bad for your health as you have believed.  Along with organic, fresh fruits and veggies, one of the foods that provide the most health benefits is canned organic coconut milk.

Canned Organic Coconut Milk Nutrition and Health Benefits

Energy Boosting Fat
Coconut milk is packed with fats. But, the type and the amount of fat it contains is not the same as the one found in whole milk. Coconut milk contains saturated fats, but not the one linked with increased levels of cholesterol and obesity.

Saturated fats in coconut milk are short and medium chain fats, which are not stored by the body as unhealthy fats, but rather provide instant energy to the body. Coconut milk`s ability to provide an instant energy boost is one of the reasons this dairy alternative is one of the healthiest foods known to mankind.

Immune System Support
The body is constantly attacked from destructive pathogens in the water, air, and food. Coconut milk is packed with lauric acid, an acid which has potent antiviral, anti-fungal, and antibacterial properties.

Lauric acid also helps maintain elasticity of blood vessels, which in turn lowers the risk of developing heart disease and atherosclerosis.

Recipes For Coconut Milk
Coconut milk is quite versatile, which makes it easy to incorporate in a wide range of meals. Here are three recipes to get you started:

Coconut Milk and Oatmeal

  • 1⁄2 cup of water
  • 1 cup of rolled oats
  • 1⁄2 cup of coconut milk


  • Bring the water to boil
  • Add the rolled oats and cook for about three minutes
  • Stir in the coconut milk until you reach the wanted consistency
  • Add a handful of raisins ( optional)
  • Curry Chicken


  • 2 tbsp coconut oil
  • 1 large yellow onion, finely chopped
  • 2 fresh garlic cloves, finely minced
  • 2 1/2 tsp curry powder
  • 2 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp ground turmeric
  • 1 1/2 tsp tomato paste
  • 1 pound Boneless chicken breasts, cut into 1″Bite Size Pieces
  • 1 cup coconut milk


  • Heat the oil, add the chopped onions, and cook until transparent
  • Add the garlic and cook for a few minutes
  • Stir in the curry powder, cumin, red pepper flakes, turmeric, and salt. Cook for a minute
  • Add the tomato and mix until blended
  • Add the chicken to the curry powder and cook for five minutes
  • Pour the coconut milk into the wok and simmer for a few minutes
  • Serve over a bed of Jasmine rice
  • Vegan Kale and White Bean Korma


  • 1 tbsp of coconut oil
  • 1 onion, diced
  • 1 tsp of minced ginger
  • 4 cloves garlic
  • 4 ounces of tomato sauce
  • 1 1/2 tbsp of curry powder
  • 2 medium sweet potatoes, cubed (optional)
  • 2 cups of kale, roughly chopped
  • 15 ounces white kidney beans, drained and rinsed
  • 2 cups of kale, roughly chopped


  • Heat the oil over medium-high heat
  • Add the onion and cook until translucent
  • Stir in the ginger and minced garlic and cook for a minute
  • Add the curry powder, tomato sauce, and sweet potato cubes
  • Stir for about ten minutes until the potatoes soften
  • Add the kale, beans, and coconut milk
  • Simmer for about twenty minutes

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