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The edible fruit of the coconut palm is one the most versatile and widely used natural products and is a very important ingredient in tropical regions, being used in dishes to create curry, rice, and Haupia<\/a>.\u00a0The endosperm tissue (coconut flesh and coconut water) is the edible part of the coconut. Coconut water is the\u00a0aqueous part of the coconut endosperm whereas coconut flesh is the solid part. Coconut meat is high in fat and can be dried, eaten fresh, or processed into coconut milk or coconut oil. It is used mainly as an ingredient in many food recipes; Coconut water is mainly used as a refreshing\u00a0beverage.\u00a0Coconut milk refers to the aqueous\u00a0extract obtained by grating the solid coconut endosperm, sometimes with the addition of water. This too is enjoyed as a beverage or as a creamer for coffee.<\/p>\n The recipe below is a modified version of Natilla Colombiana<\/a>. It replaces cow’s milk with plant-based coconut milk creating a vegan-friendly dessert without sacrificing taste or tradition. If you’re looking for another coconut dessert, add this one to your recipe box<\/a>!<\/p>\n <\/p>\n The process and other ingredients are the exact same as the original recipe. The only change made is the type of milk being used.<\/p>\n <\/p>\n <\/p>\n As explained in Simple Science Behind Natilla Colombiana<\/em><\/a>, for cornstarch to work as a thickener, water needs to be present in the liquid. It needs to bond with the water to create the long strands of starch used in hydrogen bonding. In this recipe, coconut milk still serves as a conduit of hydration for the starch molecules. Although coconut milk doesn\u2019t have as much water content as milk (about 86%) there is still enough to get that reaction while also obtaining a strong coconut flavor. Coconut milk contains roughly 50% water, and the rest is protein and fat.\u00a0However, it should be noted that when using coconut milk, because of the reduced water content, the inside of the natilla won’t be as solid as the traditional one. The natilla will still be a gel, holding its shape well, but just slightly looser in consistency. Try adding nuts or raisins for your own variation!<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n ———————————————————————————————————————————————————<\/span><\/span><\/span><\/p>\n References:<\/u><\/i><\/p>\n Encyclop\u00e6dia Britannica. Coconut<\/i>. https:\/\/www.britannica.com\/plant\/coconut<\/a>\u00a0(accessed May 5, 2022)<\/p>\n Baking with cornstarch: Bob’s Red Mill. https:\/\/www.bobsredmill.com\/blog\/healthy-living\/baking-with-cornstarch-everything-you-need-to-know\/<\/a> (accessed May 5, 2022).<\/p>\n Potter, J. Cooking for geeks: Real science, great cooks, and good food<\/i>; O’Reilly: Beijing, 2016; pp 408\u2013410.<\/p>\n A. Wallert, M.; J. Provost, J.; L. Colabroy, K.; S. Kelly, B. The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking<\/i>, 1st ed.; John Wiley & Sons, Incorporated, 2016; pp 18-20. Retrieved from ProQuest Ebook Editor https:\/\/ebookcentral.proquest.com\/lib\/dickinson\/reader.action?docID=4530809&ppg=80<\/a> (accessed Apr 16, 2022).<\/p>\n<\/div>\n<\/div>\n <\/p>\n Photo References:<\/u><\/i><\/p>\nModified Recipe<\/h2>\n
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\nYong, J.; Ge, L.; Ng, Y.; Tan, S. The Chemical Composition And Biological Properties Of Coconut (Cocos Nucifera L.) Water. Molecules.<\/i> 2009, 14<\/i> (12), 5144-5164. DOI:\u00a010.3390\/molecules14125144 https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC6255029\/<\/a><\/div>\n\n\n