October 31, 2011 Shhhh…It’s a Secret…..Ingredient
Did you guess the secret ingredient in the cheesecake? Want a hint? It is something that comes from a large, round thing that grows on a tree …the coconut oil! Surprised? I know, awesome, huh? Coconut oil is a great binder and helps to make the cheesecake creamy as well. It replaces eggs, butter and cream in desserts. It is awesome for people that are lactose intolerant.
Coconut oil does great things in desserts. It can be used in raw, vegan desserts because it solidifies at just the right temp in the refrigerator or at room temperature. If using a virgin coconut oil, it is raw, thus maintaining its nutrients.
As with most oils, you want to consume it in moderation, though, because it does contain a lot of calories. The desserts are so yummy, though, that you will want lots of them…often.
Positive points of raw, virgin coconut oil:
It is a raw food. It is a whole food.
Solidifies at room temperature.
The medium chain fatty acids in virgin coconut oil appear to increase absorption of key fat-soluble nutrients like omega 3s and vitamin E.
According to Dr. David Katz, “coconut oil is a saturated fat that contains lauric acid (also found in dark chocolate.) Early reserch suggests they don’t raise heart disease risk.”
Even Tony the Tiger would agree, “It tastes GGRREAT!”
So enjoy coconut oil in desserts, but, in moderation.
Luv ya,
xox
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