Unrefined coconut oil is ideal for cooking,
and most varieties don’t transmit a strong
coconut flavor to your food. Coconut milk
(the concentrated form in a can, not the
sweetened stuff in a milk-like carton) is a
great substitute for milk or cream in recipes,
and can be used in everything from soups and
curries to “creamed” versions of your favorite
vegetables. Coconut butter is a delicious
snack straight from the jar, and coconut flakes
or shreds can be used to coat meat or seafood
for a delicious oven-baked crunch (or eaten
straight from the bag as a portable source of
fat).
CAUTION REQUIRED:
POLYUNSATURATED FATS
The last category of fats we’ll discuss are
the polyunsaturated fatty acids (PUFAs).
There are many different types of PUFAs, but
we’re going to focus on omega-3 and omega-6