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Anzac Biscuits: Combine oats, flour, coconut, and golden syrup to make these traditional Aussie biscuits.

What are Anzac Biscuits?

Anzac biscuits are a traditional Australian biscuit that has its roots in the First World War. The biscuits were originally baked by the wives and mothers of the Australian and New Zealand soldiers who were fighting in Gallipoli. The biscuits are made from a combination of oats, flour, coconut, and golden syrup, and are known for their hard texture and long shelf life.

Ingredients and Recipe for Anzac Biscuits

To make Anzac biscuits, you will need the following ingredients:

  • 1 cup of rolled oats
  • 1 cup of plain flour
  • 1 cup of desiccated coconut
  • ¾ cup of brown sugar
  • 125g of butter
  • 2 tablespoons of golden syrup
  • 1 teaspoon of bicarbonate of soda
  • 2 tablespoons of boiling water

To make the biscuits, preheat your oven to 160°C and line a baking tray with baking paper. In a bowl, combine the rolled oats, flour, coconut, and brown sugar. In a saucepan, melt the butter and golden syrup together over a low heat. In a small bowl, mix the bicarbonate of soda with the boiling water, and then add it to the melted butter and golden syrup mixture. Pour the wet ingredients into the dry ingredients and mix well. Roll the mixture into balls and place them on the baking tray, flattening them slightly. Bake for 12-15 minutes or until golden brown.

History and Significance of Anzac Biscuits

Anzac biscuits are named after the Australian and New Zealand Army Corps (ANZAC) who fought in the Gallipoli campaign of the First World War. The biscuits were originally known as “Soldier’s Biscuits” as they were made by the women back home and sent to the soldiers as a form of care package. The biscuits were designed to have a long shelf life and survive the journey to Gallipoli. Today, Anzac biscuits are a symbol of remembrance for those who have served in the armed forces and are commonly eaten on Anzac Day, which is a national day of remembrance in Australia and New Zealand.

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Australia

Lamingtons: Prepare sponge cake squares coated in chocolate icing and shredded coconut.

Introduction: What are Lamingtons?

Lamingtons are a popular dessert that originated in Australia, made with sponge cake squares coated in chocolate icing and shredded coconut. They are typically served at afternoon tea and other gatherings and are beloved for their light and fluffy texture and rich, sweet flavor. While the exact origins of the Lamington are unclear, it is believed to have been invented in the early 1900s and named after Lord Lamington, who was Governor of Queensland at the time. Lamingtons have since become a staple of Australian cuisine and are enjoyed around the world.

Ingredients and Preparation: How to Make Lamingtons

To make Lamingtons, you will need a sponge cake, chocolate icing, and shredded coconut. Start by making the sponge cake, which can be done from scratch or using a store-bought mix. Once the cake has cooled, cut it into square pieces. To make the icing, mix together cocoa powder, powdered sugar, and milk until smooth. Dip each cake square into the icing, making sure to coat all sides, and then roll it in shredded coconut. Allow the Lamingtons to set for at least 30 minutes before serving.

Serving and Storage: Tips for Enjoying Lamingtons at Their Best

Lamingtons are best enjoyed fresh, but they can be stored for up to 2-3 days in an airtight container at room temperature. To serve, simply place the Lamingtons on a platter and enjoy with a cup of tea or coffee. For a twist on the traditional recipe, try adding a layer of jam or cream between the cake layers before coating in icing and coconut. Lamingtons can also be made with different flavors of sponge cake, such as chocolate or lemon, for a unique twist on this classic treat.

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Food

Coconut Milk Ice Cubes for Cool Drinks

Homemade ice cubes can be found in almost every household in the freezer. But in addition to the variant with water, there are now more and more containers in which coconut milk ice cubes are stuck. They give smoothies a silky texture and add great flavor to iced coffees – perfect for spring and summer!

The exotic among the ice cubes

Coconut milk is made from the flesh of the coconut. The result is a creamy liquid that refines many dishes such as Indian curries. But coconut milk doesn’t just taste wonderful in hot meals: the latest trend is coconut milk ice cubes!

Instead of the usual water, the trendy ice cubes are made entirely from coconut milk. In terms of taste, this is particularly interesting for coffees or smoothies: the sweet coconut milk goes well with the bitter coffee aroma and ensures a creamier consistency and chilled drinks. In addition, the drinks are not watered down unnecessarily.

The coconut milk ice cubes are also easy to portion, so you no longer have to open and use up a whole can of coconut milk for a shot of milk. However, with a fat content of around 20 percent, commercial coconut milk is not lightweight. However, you can fall back on the reduced-fat version – which has twelve percent fat.

Make coconut milk ice cubes yourself – that’s how it works!

The ingredients:

  • 1 can of coconut milk
  • Ice cube molds of your choice

The Preparation:

  1. Shake the coconut milk well before opening to form a homogeneous mixture.
  2. Pour the coconut milk into the ice cube molds and place in the freezer for at least four hours.
  3. Depending on your needs, remove the coconut milk ice cubes from the mold and add them to creamy smoothies or cold iced coffees.
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“Coconut Oil is Pure Poison”: Professor Warns of the Superfood

Is coconut oil healthy or not? A hotly debated topic and currently a major debate on the Internet. Responsible for this is the lecture of a Harvard professor who urgently warns against the superfood coconut oil and even describes it as one of the worst foods ever. That’s what we think about it.

Coconut oil is currently on everyone’s lips again. A 50-minute lecture on the topic “Coconut oil and other nutritional errors” by Karin Michels, director of the Institute for Prevention and Tumor Epidemiology at the University of Freiburg and professor at the Harvard TH Chan School of Public Health, went viral and reached a large number of people within a very short time People. Due to the spread of the controversial appearance on the Internet, the YouTube video now has over a million views.

What is the lecture about?

With her lecture, Professor Karin Michels would like to clarify all nutritional errors and present the “truth based on the data”. Among other things, it is about coconut oil, which is considered a superfood, with which you introduce your presentation and cause a sensation right from the start.

The key message from Michels is short and sweet: Coconut oil is pure poison. She justifies her statement by saying that the controversial superfood coconut oil consists largely (92 percent) of saturated fatty acids, which raise cholesterol levels and clog arteries; which can lead to heart disease. She refers to the latest recommendations of the American Heart Association (AHA) and accuses the responsible German societies of “always lagging behind the international recommendations”.

“Coconut oil is more dangerous to you than lard”

Coconut oil is consistently recognized as having health benefits, as well as being touted as being good for skin and hair care. For Michels, it’s all “complete nonsense. Coconut oil is one of the worst foods you can eat,” she says in her presentation. There hasn’t been a single human study that shows or confirms any beneficial effects of coconut oil. The reactions in the crowd show the extent of the discussion about the superfood coconut oil with its quite provocative formulations.

The next controversial statement is not long in coming: “Coconut oil is more dangerous for you than lard,” said Michels. She assumes that everyone knows that lard is probably not particularly healthy.

That’s why coconut oil is even worse than lard, according to Michel: the saturated fatty acids in coconut oil clog the coronary arteries and significantly increase the risk of a heart attack, or as she puts it: “lead to certain cardiac death”. Michels urgently warns against the “pure poison” since it does not contain any of the essential fatty acids that our body needs.

There is another boost from coconut oil

After her personal statement on coconut oil and her classification that it is definitely not a superfood, but the complete opposite, she now goes into the classification of fats and differentiates between saturated and unsaturated fatty acids and trans fats. She demonizes butter, lard, coconut oil, and palm fat (saturated fatty acids), but artificially hardened trans fats, which can be found in margarine, for example, are even worse than the controversial superfood coconut oil and the like.

She likes unsaturated fats, including monounsaturated fats like olive and canola oil, both of which are good for heating, and polyunsaturated fats, including omega-6 and omega-3 fatty acids, which shouldn’t be heated. “In particular, we should consume a lot of omega-3 fatty acids,” says Michels. Here she advises above all to use linseed and fish oil.

Are Saturated Fats Really That Unhealthy?

Because saturated fats are straight and have no kinks, they are very close together. Therefore, fats that are high in saturated fat are solid at room temperature. These include milk fats such as butter and clarified butter, but also coconut and palm kernel oil. They are quite insensitive, can be stored for a long time, and can be heated well.

Saturated fatty acids are often demonized and opinions are so divided on hardly any nutritional topic. Michels does not believe in saturated fatty acids, as she emphasizes several times in her presentation. She believes that these fatty acids increase blood cholesterol and clog our heart arteries, which can lead to cardiovascular disease. So far, however, there is no scientific proof of this.

Why we should all eat more fat

Saturated fat is better than its reputation. Recent studies show that these fatty acids are not harmful. You can raise good cholesterol as well as bad cholesterol. When evaluating cholesterol, the quotient is crucial and this is in the green area for high good cholesterol.

The PURE study, published in 2017, examined the connection between the intake of carbohydrates, fats, and proteins and mortality in 135,000 people from 18 different countries. The result: Those who ate a lot of carbohydrates had an increased risk of dying. In contrast, high fat consumption led to lower mortality—this was also true for saturated fats. Cardiovascular diseases were considered separately as the causes of death. However, neither increased carbohydrate consumption nor high fat intake indicated a higher cardiovascular risk.

Saturated fats do not harm us

This is the current status! So far, no study has been able to prove otherwise. A study by Russell de Souza from McMaster University in Canada showed again that the amount of saturated fat in food does not increase the risk of diabetes or heart disease in healthy people, nor does it increase mortality.

Even the DGE deletes the indication that too many saturated fatty acids increase the risk of dyslipidemia and cardiovascular diseases. Instead, the Nutrition Society recommends using health-promoting fats, even if they contain a lot of calories.

Conclusion: Don’t panic! There is nothing wrong with occasionally consuming coconut oil. In culinary terms, it can enrich the kitchen in terms of taste and the same applies here: consume in moderation. Then you don’t have to worry at all and you can even benefit from coconut oil.

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Lifestyle

7 Uses of Coconut Oil for Hair and Skin

Coconut oil is supposed to be healthy. And not only as an alternative fat in the kitchen but also as a care product. Learn how to use coconut oil for hair, skin, and even coconut oil for your dog.

How is coconut oil obtained?

Coconut oil is another vegetable oil that joins the ranks of good fats. Because it is easy to digest and has fewer calories. It is used in particular in Asian cuisine, but it is also becoming increasingly popular with us due to the many possible uses. The native coconut oil is extracted from the fresh flesh of the coconut. For this, it has to be pressed. The fat is also obtained from coconut milk. After it is won, it will not be dealt with any further. And depending on the room temperature, it can assume a different physical state. Consequently, it is liquid or creamy at very warm temperatures. And stuck in cold temperatures.

The healthy coconut oil effect

More than 50 percent of coconut oil consists of medium-chain fatty acids, i.e. saturated fatty acids. And these give the oil special properties. It is easy to digest and is more likely to be used in the body for energy production. It also contains fewer calories, which is why this oil is preferably used when losing weight. In addition, it has an antibacterial and antiviral effect. And last but not least, the oil moisturizes.

What can I use coconut oil for?

The special properties make coconut oil so popular. Of course, other vegetable oils are good too. But in the following, we want to show you how you can use coconut oil for your hair, skin, and teeth. Because of the healthy effect of the oil, it is worth having in the household.

1) For cooking and baking

Coconut oil has been used in Asian cuisine for a long time. And you can also use it in your own kitchen. It is best to use it for dishes for which it tastes good. If you want to use it for other dishes, it’s better to use a little less. We like to use it for homemade pancakes. In addition, you can use it in baking.

2) Coconut oil for hair

Coconut oil for hair has long since ceased to be an insider tip. Because coconut oil penetrates deeper into the hair than other oils such as mineral or sunflower oil. Thus, it is particularly useful as a home remedy for brittle and dry hair. To do this, massage the oil (2 – 3 tablespoons) into your hair and the ends of your hair. Then let it take effect (also possible overnight as a hair treatment). The oil moisturizes your dry hair. Then wash everything well.

3) Application for hair loss

The product is particularly effective as a remedy for light hair loss. After all, coconut oil not only cares for the hair, but also for the scalp, which is usually very stressed in everyday life. The antibacterial effect of the oil can directly alleviate fungal diseases on the scalp. The pH of the oil is optimal for our scalp, which is why there is no further irritation. Therefore, use coconut oil for hair and scalp more often.

4) As a home remedy for dandruff

One of the main causes of dandruff is a dry scalp. Coconut oil can help here. Because of the high-fat content, the scalp becomes supple, so that dandruff can be reduced. The moisturizing effect also affects the hair. The hair shines and becomes particularly supple. This film serves not only to shine but also to protect the individual hair. Thus, coconut oil is good for the scalp and hair.

5) Soft lips thanks to coconut oil

You can also treat your dry lips with coconut oil. Because the moisturizing effect of coconut oil cares for your lips. You should smear it on your lips regularly throughout the day. You can also use the miracle oil overnight.

6) The home remedy for herpes

The coconut oil not only makes lips soft, but it also helps as a home remedy for herpes. Because the contained lauric acid, more precisely monolaurin, has an antiviral effect. Consequently, it can lead to the inactivation of the herpes virus. Therefore, if you have herpes, you can smear some coconut oil on the affected area several times until it disappears.

7) Coconut oil for facial care

Coconut oil is also a real all-rounder when it comes to facial care. It moisturizes your facial skin and makes it supple. And its antibacterial properties make it perfect for cleaning the face. Many women swear by it in their evening care. Simply take some oil and rub it in circular motions on your face and neck. After you’re done with this, wash off the residue with a cleaning product.

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Cooking Tips

Baking With Coconut Flour: How to Bake Gluten-Free and Low Carb

Coconut flour is gluten-free, high in fiber and low in carbohydrates. We explain what is important when baking with coconut flour and what you should pay attention to.

Coconut flour can be an alternative to wheat flour. Those with celiac disease and a sensitive digestive system will equally benefit from coconut flour. It is gluten-free, low-carb, high-fiber, low-fat and cholesterol-free. It is used in a variety of healthy recipes. For example in cakes, smoothies, sauces, soups, spreads and desserts.

To obtain coconut flour, the fresh flesh of the coconut is dried, de-oiled and then ground into flour. Since coconut flour has traveled a long way and the coconuts used are usually harvested and processed by hand, it is important that you use fair, organic products.

In most recipes you cannot substitute coconut flour 1:1. This is mainly because coconut flour is very absorbent. One option is to replace just a portion of the wheat or whole wheat flour with coconut flour. You can easily replace a quarter of the flour with coconut flour without having to change the rest of the recipe. But there are also ways to completely replace the flour.

A commonly mentioned variant is to add one egg for every 30 grams of coconut flour. Depending on the quantity, however, this can lead to a fairly high number of eggs, which unfortunately neutralizes the positive property of coconut flour to be low in cholesterol. Another option is to increase the liquid content. You have to add water, oil and (plant) milk accordingly until the dough has the desired consistency.

The easiest way is to look for recipes that are specifically tailored to use coconut flour. We show you how to bake delicious brownies with coconut flour.

Baking brownies with coconut flour: the ingredients

The brownies are not only gluten-free, but also vegan and sugar-free. This makes them ideal for a vegan or gluten-free diet. You need the following ingredients:
115 g ground almonds
30 g coconut flour
60 grams of cocoa powder
1 tbsp baking powder
140 g agave syrup
120 g vegetable margarine
7 tablespoons unsweetened applesauce

Bake brownies gluten-free

Mix almonds, coconut flour, cocoa powder, and baking powder in a bowl.
Mix the margarine and agave syrup together until the mixture is foamy.
Add the applesauce to the margarine and agave syrup while stirring.
Now stir in the dry ingredients.
Place the batter in a springform pan or on a small baking sheet.
Bake the whole thing at 175 °C top/bottom heat for about 40 minutes.
Let the cake cool down well and then cut it into pieces.

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Coconut Water: 5 Unpleasant Facts About The Trend Drink

Coconut water is the new in drink for athletes, figure-conscious people and friends of healthy eating. But what about the new super drink, is coconut water really that healthy? A fact check.

Stars and starlets are seen with the new fitness drink and supposedly can no longer do without coconut water when exercising. The super drink appears as a natural variant of isotonic sports drinks full of minerals, does not contain many calories and has a long tradition as a regionally available soft drink in the countries of origin of the coconut.

What sounds very good at first glance has a few small snags at second glance.

1. Coconut water doesn’t taste like coconut.

Coconut water should not be confused with coconut milk, which has long been known in this country. This is very fatty, is obtained from the flesh of ripe coconuts and plays a central role in Asian and Caribbean cuisine.

In contrast, coconut water is obtained from the unripe, still green coconut. To do this, a hole is drilled into the nut and the liquid in it, i.e. the coconut water, is sucked out. In Southeast Asia or the Caribbean, often just a straw is put through the opening and the coconut liquid is drunk directly from the green fruit.

Like water, coconut water is also a clear to slightly cloudy liquid that tastes only very slightly half-sour, half-sweet – but without the typical coconut note. As is well known, one can argue about taste, but I bet: ginger water or homemade lemonades taste better.

2. Nutritional values ​​& calories: Coconut water does not make you slim.

The drink made from the coconut is said to be better than any sports drink in terms of mineral content.

Well, that’s not entirely true. In fact, coconut water is very high in potassium, which is heavily lost through sweating and needs to be replaced. And the sodium, calcium and magnesium content is also considerable and roughly corresponds to that of mineral water.

Proteins and vitamins, on the other hand, are hardly included. As an untreated natural product, the energy content of coconut water fluctuates between 15 and 20 kcal per 100 ml – for a sports drink it makes sense to supply energy while you are exercising. It makes less sense as a wellness drink if you don’t really do sports.

Because of its calorie content, the coconut drink is only suitable as a slimming product to a limited extent: one liter of the liquid corresponds to 200 kcal. Lost electrolytes can be replaced with good mineral water to save calories.

It has not yet been possible to prove that coconut water stimulates the metabolism. Coconut water is not a “slimming agent”. A 2016 study found no significant differences for measured physiological variables, including rehydration during exercise.

3. Health: Coconut water is overhyped.

There are many claims about the health-promoting effects of water.

Coconut water is said to stimulate the metabolism,
help with detoxification
promote cell renewal
calm the stomach and
help against high blood pressure and heart disease.
However, these claims are not or not sufficiently supported by studies. A positive effect on health may exist, but it has not been proven.

However, the very digestible coconut water is not directly harmful, not even for small children. And compared to an artificially concocted “isotonic drink,” it may be a better choice, especially if it’s organic. However, coconut water does harm us indirectly – through its ecological footprint (see 5.).

4. Buy: Coconut water is very expensive.

Thanks to the hype, coconut water is now available on practically every corner. Whether in the supermarket, health food store, health food store, drugstore, discounter, online shop or Asian store – water can almost always be found on the shelves in different flavors. You should only ever buy organic products.

However, the natural thirst quencher is quite expensive: you pay around 1.80 euros for around 300 ml. In view of the low health effects (see above) and the problems of sustainability (see below), however, one should think twice about simply spending the money on regional and seasonal fruit and vegetables. Contains just as many nutrients, but costs less – and creates less waste.

5. The life cycle assessment of coconut water: not great

Coconuts only grow in distant regions of the world. They therefore have long transport routes behind them when they arrive in Germany, leaving a large ecological footprint. If you first transport the nuts to the factories to obtain the coconut water and then to Germany as a finished product, the balance is even worse. Each tetrapak of coconut water not only comes with a tetrapak to throw away, but also a gas bill for shipping.

In other words, coconut water is a fairly superfluous wellness product.

The fact that it is sold almost everywhere as an organic product does not change that. Yes: Organic is the content. But the small plastic bottles and tetra packs, mostly with a content of only about 300 ml, cause the mountains of rubbish to grow, with or without organic, and it doesn’t help the environment that organic goods have to be carted here from the other end of the world (as long as we don’t do consistently with regenerative energies).

We don’t want to spoil anyone’s occasional enjoyment of a coconut drink. However, coconut water is only ecologically harmless in one way: sipped directly from the tree from the nut. In our latitudes, however, it is nonsensical to the point of being environmentally harmful to buy and drink the coconut drink – even if it is organic.

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Coconut: Miracle Cure or Environmental Problem?

The coconut: a healthy superfood or just an environmentally harmful hype? Coconut products are as popular as they are versatile – from fitness drinks to skin care products. But how healthy is coconut really? And how sustainable? Utopia does the fact check.

Coconut milk is considered a delicious vegan substitute for cream, coconut water is said to be a healthy fitness drink and coconut blossom sugar is said to be the perfect substitute for conventional sugar. Coconut oil has been praised as a miracle cure for a few years anyway: It is said to help you lose weight, care for skin and hair, protect against ticks and even work against Alzheimer’s.

The fact is: coconut in all possible forms is booming. But what can the coconut and its products really do? And what does the trend mean for the environment? Utopia got smart.

Botanical information about the coconut palm

Strictly speaking, the coconut is not a nut at all, but the stone fruit of the coconut palm. Little is known about the original origin of the plant, since coconuts can float in the sea for a long time without losing their ability to germinate. Today the palm tree is native to the entire tropical belt.

Coconut palms need warm temperatures and a lot of rainfall all year round – that’s why they grow in tropical regions. The main growing countries are the Philippines, Indonesia and India, which share most of the market. Sri Lanka, Vietnam, Mexico and Malaysia are also among the top producers, depending on the source Brazil, Thailand, Tanzania, Myanmar and the Ivory Coast are also included.

Coconut palms are unusual trees: they grow up to 30 meters high; the trunk has a diameter of only 20 to 30 centimeters and is flexible enough to withstand tropical storms. In the meantime, some six to ten meter high dwarf varieties are also used.

Coconut palms can be more than 100 years old and reach their full production capacity of 30 to 40 nuts per year at around 12 years of age. By the age of 80 at the latest, they become “senile” (the technical term) and stop production.

Harvesting and processing of the coconut

Coconuts themselves are the kernels (stones) of the actual fruit, which weighs up to 2.5 kilograms. Since the nuts are in different stages of ripeness on the tree, they are harvested all year round, often at regular intervals.

Special methods are required to harvest the heavy coconuts from the tall palm trees: Usually, the coconuts are harvested either by more or less well-trained and secured climbers or with the help of long, bladed poles. According to research by animal rights activists, trained monkeys are even used for harvesting in some regions; PETA published depressing footage from Thailand.

Harvesting machines are sometimes used, for example in India and Sri Lanka. According to our research, the majority of the global coconut harvest seems to be done manually or with the simplest of tools – which may also have something to do with the small-scale cultivation and the poverty of many coconut farmers

Virtually every part of the coconut can be processed, only the outer layer is removed. First, you can get coconut water from inside the coconut through one of the three germ holes. Then you open the brown skin surrounded by fibers and remove the pulp. The shell is later often processed into vessels, handicrafts or even fuel, the fibers of the outermost layer into mats, nets or substrate, for example.

The pulp can be eaten raw and is considered an important food in some countries of origin. In most cases, however, the pulp is dried and processed into so-called copra. Coconut oil, coconut milk, coconut flour and coconut flakes or coconut flakes can be obtained from the copra using various methods. Any remains are valuable animal fodder.

A tough nut to crack on sustainability: How polluting is the coconut?

Coconuts are exotic. They grow on palm trees on white sandy beaches in the tropics, we all have this idea in our heads. So coconut products come from quite a distance. And very long transport routes are known to cause very high climate-damaging CO2 emissions.

This is a big minus for coconut oil. At the same time, of course, it is a problem for all foodstuffs exported from far away. Another is that it is often very difficult to understand the circumstances under which these foods are produced. In many so-called emerging or developing countries, the requirements for environmental protection and workers’ rights are less strict or at least less strictly controlled than here in Central Europe.

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Coconut Chips: How Healthy and Sustainable They Really are

Coconut chips are considered a healthy and filling snack between meals. You can find out here how the tropical fruit actually affects your body and what ecological effects coconut chips have.

Coconut chips: how to buy and use them

You can not only buy coconut chips and snack on them, you can often find them as part of muesli and nut mixtures or bars. They are also a popular ingredient for yoghurt and quark dishes, smoothies and smoothie bowls or creamy desserts.

You can also use the chips as a baking ingredient for cookies, muffins and other desserts. They are suitable as a decorative topping for soups, curries and other wok dishes with coconut milk. When buying, you should use organic coconut chips if possible. In this way you support sustainable agriculture that works without pesticides that are harmful to the environment and health.

Also make sure that the coconut chips do not contain any sulfur dioxide (E 220). This is a preservative that poses no risk as long as the legal limits are observed. However, some conditions, such as asthma, require caution. Sulfur dioxide also destroys vitamin B1. It is therefore forbidden to sulphurize certain products containing vitamin B1.

Some coconut chips also contain sugar syrup or other sweeteners. If you want to avoid this, you should first look at the list of ingredients.

These are the nutritional values of coconut chips

Compared to other nuts, coconut chips are relatively high in calories: Rapunzel coconut chips contain around 700 kilocalories per 100 grams. They each consist of about seven percent carbohydrates and protein and about 14 percent fiber.

Almost all of the rest is fat. So this makes up about two-thirds. Coconut chips consist largely of saturated fatty acids. They contain 64.4 grams of the rather unfavorable fats per 100 grams. Up to a certain amount, saturated fatty acids also play an important role for our body: For example, they are essential for the protection of our organs and for hormone and immune metabolism.

At the same time, however, they also increase the LDL cholesterol level. This increases the risk of cardiovascular disease. According to the guidelines of the German Society for Nutrition, saturated fatty acids should therefore not make up more than seven to ten percent of the total energy balance. However, this value is often exceeded. That’s why you should only consume coconut products in moderation.

Compared to nuts and seeds, coconut chips are also poorer in micronutrients. They only contain potassium and iron in appreciable amounts. Other minerals or vitamins are contained only to a small extent.

Make coconut chips yourself: Here’s how

If you want to make your own coconut chips from fresh coconut pulp, you can follow these steps:

First, it is best to cut the flesh into thin strips with a vegetable peeler.
Place the strips on an oven rack or a baking sheet lined with parchment paper.
Optionally you can refine them with a little salt or a sweetener of your choice.
The coconut strips are now placed in the oven at 180 degrees Celsius for about seven to ten minutes. If they are already slightly browned around the edges, you can take them out and let them cool down.

How sustainable are coconut chips?

Coconut palms only grow in tropical regions. The Philippines, Indonesia and India are therefore among the largest coconut producers. Coconuts therefore have to cover long transport routes to Germany. Their life cycle assessment is correspondingly poor.

In addition, it is usually very difficult to trace back the coconut chip chain. For most coconut products, it is unclear under what working conditions and for what wages farmers in the countries of origin had to grow and harvest the fruit.

That’s why you should use Fair Trade certified coconut chips whenever possible. Depending on the type of seal, regular working hours, fair wages, democratic corporate structures and transparent trade routes are among the things that are taken into account.

Another problem is that coconut trees are slow growing and not very productive. If the demand for coconut products increases, this creates pressure in the producing countries. Farmers may then turn to harmful monocultures and synthetic pesticides and fertilizers to speed up yields. This is particularly fueled by the increasing demand for inexpensive coconut oil.

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Cooking Tips

Coconut Milk: Healthy Nutritional Values or Exotic Climate Killer?

Coconut milk has become indispensable as a vegan alternative to cream or for Asian cuisine. But is she healthy? We reveal more about their nutritional values – and the climate balance.

Coconut milk is a popular ingredient in Asian recipes such as curries or soups. Due to the high fat content of the “milk”, coconut milk is an excellent vegan substitute for cream or crème fraîche. However, it is not much healthier – and cultivation and transport are also ecologically questionable.

Coconut milk nutritional values: high in fat and calories

If you only look at the nutritional values of coconut milk, it is no healthier than cream made from cow’s milk. That’s because it’s high in saturated fat, which is considered to be rather unhealthy.

A comparison of the nutritional values of 100 grams of coconut milk and cream (30 percent fat):

Calories: 230 grams (cream: 280 grams)
Fat: 24 grams (cream: 30 grams)
of which saturated fat: 21 grams (cream: 18 grams)
Carbohydrates: 6 grams (cream: 3 grams)
of which sugar: 3 grams (cream: 3 grams)
Egg white: 2 grams (cream: 2 grams)
Fiber: 2 grams (cream: 0 grams)
Coconut milk is particularly rich in biotin. It is important for enzyme synthesis and metabolism. The potassium content is also not to be scoffed at: With 379 milligrams per 100 grams, you can cover a good ten percent of your daily potassium requirement.

Coconut milk also contains the following minerals: calcium, magnesium, sodium and phosphorus.

Coconut milk also contains, among other things:

vitamin C
Vitamin B3
Vitamin B1

Not so healthy: Coconut milk and saturated fat

Coconut milk has a little less calories and fat than 30 percent cream. The components of carbohydrates, protein and fiber, on the other hand, make little difference. But what makes coconut milk less healthy is the type of fat it contains: saturated fat. Not all of the fats contained in the cream are saturated, but in coconut milk they are.

Since saturated fats are considered unhealthy according to many studies, the World Health Organization recommends consuming these fats in moderation.

Coconut Milk Cultivation and Transport: Concerns for the Environment

According to the Okotest, every second coconut product contains harmful substances such as mineral oil, plasticizers or chlorate. In addition, coconut products have a very bad CO2 balance due to the long transport routes. And that’s not all: the growing conditions for coconuts are more than critical because they are being grown on more and more land, with more fertilizer and increasingly in monocultures. This effect is intensified by the fact that the coconut palm grows quite slowly and is not very productive.

It is interesting, however, that coconut milk has a better overall CO2 balance than animal cream. 100 grams of coconut milk emits 0.05 kilos of CO2, and 0.43 kilos for cream.

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