Surprisingly, there are many nutritious things in coconuts that are 'just as nutritious as ginseng and bird's nest' in Vietnam, but few people know about them.

GĐXH - Coconuts contain a nutritious ingredient that is no less than ginseng or bird's nest, helping to effectively control blood sugar. People can also take advantage of this food to prepare delicious dishes to cool down on summer days.

Coconut rice is very good for health

In coconut, coconut meat is a very nutritious part, considered a valuable source of nutrients, not inferior to ginseng or bird's nest. However, not everyone knows how to make effective use of it.

According to nutritionists, coconut rice contains a lot of fiber, which helps keep the digestive system healthy and prevents constipation. Although coconut rice contains a lot of fat, most of it is medium-chain fat that is quickly converted into energy and is less likely to be stored as excess fat. This helps provide instant energy and maintain alertness and concentration.

In addition, coconut rice also contains a number of important vitamins and minerals such as manganese, copper, iron and selenium... These micronutrients play an essential role in supporting immune function, helping the body fight pathogens and maintain overall health.

The coconut meat in the coconut is very good for health. Photo HM

With its high fiber content, coconut rice also helps control blood sugar well. It helps slow down the absorption of glucose into the blood, thereby stabilizing blood sugar and preventing sudden increases in insulin, so it is very beneficial for people with type 2 diabetes or at risk of the disease.

Besides, eating coconut rice also helps control weight effectively. When you feel full longer, you will reduce your cravings for snacks, thus limiting the amount of calories you take in.

Coconut rice can be used to make many delicious dishes. Photo HM

People can use coconut rice to prepare many different dishes from desserts to savory dishes such as: sweet soup, smoothies, sticky rice...

Delicious dish to cool down with coconut rice on sunny days

Dish 1: Young coconut dessert

Ingredients: Coconut rice; Jelly powder; Sugar; Tapioca starch; Coconut milk and pandan leaves

Making:

Step 1: Wash pandan leaves, chop them, blend with 100ml of water, then filter out the pulp, keep the juice. Mix the agar powder with 100g of sugar. When the water boils, pour in the mixture of agar powder and pandan juice and stir well. Pour into molds, let cool and solidify.

Step 2: Wash and shred the coconut rice. Add tapioca pearls to the pot of water, bring to a boil, then reduce heat until the tapioca pearls turn transparent. Discard the water, add 400ml of coconut milk and 300ml of water, stir well. When the mixture boils, add the shredded coconut rice and 200g of sugar, and cook for another 5 minutes.

Step 3: Wait for the tea to cool, cut the jelly into small strands like young coconut, add to the tea, stir well and enjoy.

Young coconut dessert is very cool to eat in summer.

Dish 2: Watermelon coconut smoothie

A cool, thick glass of coconut and watermelon smoothie with the rich flavor of coconut and the refreshing taste of watermelon will be a great way to cool down on a hot day.

Ingredient:

100g coconut rice

300g watermelon

30ml coconut water

1 teaspoon honey

Sugar, salt (just enough)

How to make watermelon coconut smoothie:

Peel the watermelon, remove the seeds, cut into small pieces and put in the freezer for 2 hours to freeze. Cut the coconut into small pieces, put in a blender with coconut milk and coconut water, blend until smooth. Pour the mixture into a glass, leaving about 1/3 of the glass.

Continue to puree the frozen watermelon with honey and a little sugar. Pour this mixture over the coconut smoothie layer, garnish with lemon zest (if desired) and enjoy.

Dish 3: Coconut rice with tomato sauce

Ingredients: Coconut rice. Chili, tomato, green onion, common spices

Making:

Wash the coconut rice, cut into bite-sized cubes. Wash the tomatoes, remove the seeds, and slice thinly. Heat cooking oil, saute onions and tomatoes. When the tomatoes are soft, season, add the coconut rice, stir well, and simmer to absorb the flavor. Finally, add chili and green onions, arrange on a plate and serve with hot rice.

Source: https://giadinh.suckhoedoisong.vn/bat-ngo-thu-trong-qua-dua-bo-duong-chang-kem-nhan-sam-to-yen-cuc-nhieu-o-viet-nam-nhung-it-nguoi-biet-172250729140254953.htm