Coconut milk is a thick and creamy liquid obtained from the white, fleshy meat of the coconut fruit (Cocos nucifera). It should not be confused with coconut water, which is the clear liquid found inside the coconut. Coconut milk is widely used in the food industry, especially in cooking for Eastern and vegan dishes, and in cosmetics for its hydrating and nourishing properties.
Chemical Composition and Structure
Coconut milk is rich in:
- Fats: It contains a significant amount of saturated fats, primarily lauric acid, which is considered a healthy fat for the heart and has antimicrobial properties.
- Proteins: Although in smaller amounts, coconut milk also contains proteins that contribute to its creamy consistency.
- Carbohydrates: It includes natural sugars that provide quick energy.
- Vitamins: It is a good source of B vitamins (such as vitamin B6) and vitamin C.
- Minerals: It contains potassium, iron, magnesium, phosphorus, and zinc, which support cardiovascular health and overall well-being.
Physical Properties
- Appearance: Coconut milk has a thick and creamy consistency, which can vary depending on the concentration. When cooled, it may separate into two layers: a thick (fatty) layer and a liquid layer.
- Odor: It has a characteristic, sweet coconut scent, making it a highly valued ingredient for its fragrance.
- Solubility: Coconut milk is soluble in water and can be easily mixed with other liquid ingredients in recipes.
- Color: Coconut milk is white or slightly milky, depending on the amount of flesh used.
Benefits and Functions
- Hydration: Thanks to its healthy fat and water content, coconut milk is a powerful moisturizer for skin and hair.
- Nourishing properties: The fats and vitamins in coconut milk help nourish the skin, keeping it soft and healthy.
- Antioxidant: Due to its lauric acid content, coconut milk can protect the skin from free radical damage and premature aging.
- Antimicrobial: Lauric acid also has antimicrobial properties, which can support skin health and help fight infections or inflammation.
- Versatility in cooking: In cooking, coconut milk is used to prepare curries, soups, desserts, and beverages, thanks to its rich and creamy flavor.
Applications
Food Industry
- Cooking: Coconut milk is an essential ingredient in many Asian cuisines, particularly for curries, soups, and desserts. It is also used in beverages like "coconut milk" and in vegan ice cream preparations.
- Vegan and lactose-free: Coconut milk is a great alternative to dairy milk, making it ideal for people with lactose intolerance or those following a vegan diet.
Cosmetics and Personal Care
- Skin moisturizer: Coconut milk is a common ingredient in creams, lotions, and body butters due to its moisturizing and soothing properties.
- Hair treatments: It is used in shampoos, conditioners, and hair masks to nourish and strengthen the hair, providing softness and shine.
- Toners and scrubs: Coconut milk is included in facial toners and scrubs where it acts as a natural emollient and moisturizer.
Environmental and Safety Considerations
- Biodegradability: Coconut milk is a natural, biodegradable ingredient and does not have a negative environmental impact when disposed of properly.
- Sustainability: The production of coconuts is generally considered sustainable, although it is important to choose coconut milk from responsible sources to reduce environmental impact.
- Safety: Coconut milk is generally considered safe for consumption and topical use. However, individuals with coconut allergies should avoid using products containing this ingredient.
Studies
There are two groups of coconut trees: tall and dwarf. The tall variety gives fruits between 6 and 10 years, while the dwarf variety between 4 and 5 years. The coconut is quite caloric, 354 calories in 10 grams of pulp.
Content (1):
- Ascorbic acid
- Caffeic acid
- Vitamin B3, nicotinic acid or niacin
- Vitamin B5, pantothenic acid
- Vitamin B7, biotin
- Vitamin B2, riboflavin
- Vitamin B9, folic acid
- traces of vitamin B1 thiamine
- traces of vitamin B6 pyridoxine
- selenium
- sugars
- L-Arginine
- Lauric acid
- Myristic acid
- Palmitic acid
The kernel contains about 70% oil that is used in cosmetics and nutrition.
What it is used for and where
Medical
The ethanol extract at 1.5% of the coconut husk has shown an antibacterial action against dental biofilm and can be used as an irrigation solution to overcome bacterial resistance with synthetic agents (2).Some components of green dwarf coconut water, mainly caffeic acid and ascorbic acid, have demonstrated antioxidant and hepatoprotective activity and reduce DNA damage, thus reducing oxidative stress induced by ethanol metabolism in steatosis and alcoholic steatohepatitis (3).
Coconut water has been used as an intravenous solution in surgery (4).
This study believes that the fiber extract from the lemon peel acts, in certain amounts, on the central nervous system. The resulting anxiolytic and antidepressant effect is related by interaction with the serotonergic system (5).
Cosmetics
Coconut is used as a topical skin care treatment and for repairing the natural function of the skin barrier (6) due to the emollient and anti-infective properties of phenolic acids, vitamins and flavonoids.
Emollients have the characteristic of enhancing the skin barrier through a source of exogenous lipids that adhere to the skin, improving barrier properties by filling gaps in intercorneocyte clusters to improve hydration while protecting against inflammation. Emollients are described as degreasing or refreshing additives that improve the lipid content of the upper layers of the skin by preventing degreasing and drying of the skin. The problem with emollients is that many have a strong lipophilic character and are identified as occlusive ingredients; they are oily and fatty materials that remain on the skin surface and reduce transepidermal water loss. In cosmetics, emollients and moisturisers are often considered synonymous with humectants and occlusives.
Safety
Coconut and its derived products were initially classified as unhealthy due to the significant presence of fatty acids believed to be saturated, but scientific research has recently shown that there are in fact medium-chain fatty acids (7). In particular, lauric acid, as a primary fatty acid behaves as a medium and long chain fatty acid (8).
The most relevant studies have been selected to explore this in more depth:
